soy sauce

Posted by Greg Henry
Thai Bird Chili Wings, More Napkins Please!

Wings are messy, and that's a good thing.

Wings remind us that it's okay to be a carnivore. They remind us of a simpler time sitting around the cave with that trendy new cooking device someone cleverly named "fire". Remember how proud you were to be the first neanderthal on the block with an indoor inferno?

But there is more to wings than primitive domination of lesser creatures. Wings have more modern pleasures as well. Wings make it okay to dribble hot sauce all over those brand new $245 jeans. Because stains only make them better, right?

Wings make kids and grandmas alike stick their face in their food and giggle while the eat.

But the best thing about wings is the way you feel after you have devoured an entire plate full. No need to feel guilty in overindulgence. Because bragging rights are the best part about eating wings. Not only is it cool to pig out on wings. It's a badge of honor. Eating 4 or 5 wings may fill you up, but eating 20 or 30 moves you to the head of the table; often to rowdy cheers, chants, hoots and hollars!

Sippity Sup Continues »
Posted by Greg Henry
Thai Bird Chili Wings from Sippity Sup

These wings with their Asian flair may be a bit healthier than the classic fried version. But don't worry, they are just as messy.

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Posted by Greg Henry
banh mi

This is a nearly perfect bit of culinary love because it so expertly combines the best of both the French and Vietnamese cultures in one sandwich.

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Posted by Greg Henry
prepping salmon rolls

If there is one thing that is universally true, it’s this: Sons are always trying to be half the man their old man was. Sometimes that formula gets tragically warped and a son spends his life trying to be twice the man his father was.

But this is really two sides of the same coin.

In my case I will have to settle for half the man.

Because my father is a doctor, and not just a doctor, but a children’s heart doctor. And as if that is not enough he also volunteers his time at his local Free Clinic caring for the many of us who have fallen between life’s ever widening cracks. He has even traveled to 3rd world countries where he meets and diagnoses kids with heart defects. Heart defects that would have otherwise gone on undetected and untreated.

People like my father with outsized talents (and undersized egos) are a rare breed. Sometimes being the son of a man like this is a little like climbing a ladder with uneven rungs. It’s hard to know how much progress you are making, and if it’s even worth the effort. But I guess that is part of being a son; to always wonder.

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Posted by Greg Henry
prepping seasame salmon rolls

The preparation of this intricate seeming Asian spiced salmon could not be simpler. It can be considered a dinner party "show-stopper". But it's so easy that it's also great as a mid-week meal.

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Posted by Greg Henry
Lettuce Wrap Vietnemese Pork Burgers

Pick these up with your hands and have a low-carb (messy) good time!

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Posted by Greg Henry
Sweet Chipotle Glazed Baby Back Ribs

I have not bored you to tears much lately with the saga of my broken jaw. Well it’s mended, mostly. I still have some soreness, my teeth are slightly out of alignment, and I get weird headaches. But those problems are small and getting smaller everyday. In fact I predict a full recovery by the time you see me at the FoodBuzz Bloggers Festival. Did you nominate your favorite bloggers yet? There is still time.

Even though I have been unwired for quite sometime I have not been in fully functioning mouth mode. Today marks the day I go back to eating whatever I like (except: nuts, ice, corn tortilla chips, beef jerky, and hard candy, especially– pardon the expression, jaw breakers).

In honor of this great event I am making ribs. I have never made ribs before. But I was skulking around at Dash of Stash a while back. He made some lip smackin’ good lookin’ ribs. I commented about my fear of cooking ribs and he offered a challenge. He would cook “something from the sea” if I made ribs on the grill.

Sup! is up for most any challenge; especially challenges that expand my experience regarding food. So I accepted the challenge with the caveat that it would have to wait until I was mandibularly mobile enough to eat ribs.

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Posted by Greg Henry
Sweet Chipotle Glazed Baby Back Ribs

A smoky chipotle sauce is the shortcut I use to give these oven-roasted baby back ribs a real BBQ flavor. I like to finish them on the grill with a bit of sweetness in the form of a honey glaze.

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Posted by Greg Henry
strip steak grilled scallions

I love the ambience of a good old-fashioned chophouse. Red leather booths, dark lighting, questionable martinis, and oh yeah, steak.

Usually damn good steak too. That’s because a good chophouse makes no apologies for its red-meat-centric position. So there is no need to hide behind any of the foodie pretensions of the moment.

Chophouses do meat. Several cuts, all of them grilled.

Chophouses were never simply restaurants. In another time, on another continent, the original English chophouses could easily be called the16th century gastro-pubs (to borrow an au currant foodie phrase) of their time.

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Posted by Greg Henry
Spicy Thai Basil Chicken (Gkai Pad Gka-prow)

This is a a classic Thai dish. Its one of the most common and beloved dishes of Thai family-style dining.That is because it can be made out of anything– people often substitute the chicken with pork, beef, squid, shrimp, and seafood, anything you like.

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Posted by Greg Henry

Lettuce Wrapped Vietnamese Pork BurgerThe flavors of Viet Nam speak out loud and strong in this next burger. They were indeed the jumping off point for me in building this Asian influenced burger. You knew I had to do one, right?

After my love affair with the banh mi blossomed in San Francisco recently. I immediately began planning this burger. In fact it is where the whole idea of a week of burgers began. It was an excuse to make this burger. Hey! If Spud can do it with potatoes, then this is not such a far reach for Sup!

I used pork, which was an easy choice for me. I love pig in all forms. I also added several of the classic ingredients you find in banh mi. But that is where the similarities end.

While, I could have placed this burger onto a crunchy baguette, and called it a banh mi pork burger (and I thought about that). I decided to follow another Vietnamese food tradition and wrap this burger in a big lettuce leaf.

I also tucked in a salad-like mix of traditional banh mi toppings like: carrots, daikon, and cilantro. These were simply dressed with limejuice, fish-sauce, and coriander. I also used super hot Thai bird peppers (prik chi fa) instead of jalapeno because I had them handy.

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Banh Mi, Oh My!

26 May 2009
Posted by Greg Henry

roasted pork bahn mi sandwichI am home! I am home! I am HOME!

I hope you noticed that Sup has been a little bit AWOL this past week. I was traveling. I wish I could say it was a vacation, but it was really mostly work stuff.

When these plans were made I had great hopes of posting from the road.  But, well… one thing led to another BLAH, BLAH, BLAH. I am great at excuses aren’t I?

In case you didn’t know. I was in San Francisco. I met The Daily Spud there too. Spud is not just a fabulous blogger, but as I can now attest, a fabulous person as well.  We had a great lunch at Zuni Café. I also met all the cool kids at FoodBuzz. Talk about a plum job!

But most importantly, I also finally experienced a proper Vietnamese banh mi (pronounced BUN-mee) sandwich. I bought one for Spud too. Which is sorta funny because we had just had a long lunch but we could not help ourselves from stopping in at Saigon Sandwiches on the way back to our hotels. There’s nothing wrong with 2 lunches is there?

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