Cook Like a Local: Flavors That Can Change How You Cook and See the World
By Chris Shepherd and Kaitlyn Goalen
Clarkson Potter, 2019
Publisher Description
The James Beard Award-winning chef of Underbelly Hospitality, a champion of Houston’s diverse immigrant cooks—Vietnamese, Korean, Mexican, Indian, and more—shows you how to work with their flavors and cultures with respect and creativity.
Houston’s culinary reputation as a steakhouse town was put to rest by Chris Shepherd, the Robb Report’s Best Chef of the Year. A cook with insatiable curiosity, he’s trained not just in fine-dining restaurants but in Houston’s Korean grocery stores, Vietnamese noodle shops, Indian kitchens, and Chinese mom-and-pops. His food, incorporating elements of all these cuisines, tells the story of the city, and country, in which he lives. An advocate, not an appropriator, he asks his diners to go and visit the restaurants that have inspired him, and in this book he brings us along to meet, learn from, and cook with the people who have taught him.
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Recipes
Fish Sauce
- Nước Chấm Vietnamese Dipping Sauce
- Oxtail Bò Kho
- Bibb Lettuce Salad with Grapefruit, Carrots, and Fish Sauce Vinaigrette
- Grilled Chả Lụa With Green Mango Salad, Nước Chấm, and Pork Floss
- Fried Egg Bánh Mì
- Cháo Tôm Sugarcane Shrimp Skewers
- Grilled Herb-Marinated Chicken
- Pork Riblets in Fish Sauce Caramel
- Vietnamese Steak and Eggs
- Meat “Chips” Grilled Short Rib Lettuce Wraps
- Crispy Brussels Sprouts with Caramelized Fish Sauce
- Whole Fish with Nước Chấm and Peanut Pesto
- Chả Cá–style Snapper
- Vietnamese Braised Turkey Necks
- Vietnamesse Steak au Poivre
Chiles
- Cantaloupe-Habanero Gazpacho
- Spicy Cucumbers with Jalapeño
- Papaya Salad
- Indian “Puffy Tacos”
- Auntie’s Masala
- Seared Cauliflower with Pecan Agrodolce
- Thai-Style Oysters Rockefeller
- Korean Pork-Stuffed Banana Peppers
- Butternut Squash with Bacon Chile Jam
- Vietnamese Houstonian Crawfish
- Green Beans with Japanese Curry
- Charred Shishito Peppers, Corn, and Soy
- Crispy Ham Ribs with Sweet Sriracha Glaze
- Chile Tater Tot Casserole
- Korean-Style Sloppy Joes
- Korean Fried Chicken
- Chile-Braised Chicken with Charred Cabbage and Marinated Jalapeños
- Pork Belly and Kimchi Stew
Soy
- Wilted Kale with Hoisin and Soy Egg
- Soy Sauce Pickled “Deviled Eggs”
- Coca-Cola Pickled Red Onions
- Orange Peel Beef
- Grilled Shrimp Soba Noodle Salad
- Meyer Lemon Ponzu
- Japchae
- Eggplant with Spicy Bean Paste
- Mapo Tofu
- Korean Pasta Salad
- Sichuan BLT
- Negimaki with Sweet Soy Grilled Beef and Onion Rolls
- Sweet Soy-Glazed BBQ Chicken
- Yakamein
- Ssamjang-Braised Short Ribs
- BBQ Baked Field Peas
- Green Curry Pancakes
Rice
- UB Preserv Pickles
- Crispy Popcorn Shrimp with Buttered Corn Dipping Sauce
- Noi’s Thai Fried Rice Balls with Cucumber Salad
- Vietnamese Fajitas
- Seared Sushi Rice
- Louisiana Seafood Rice Casserole
- Pan-Fried Rice Noodle Pancake with Bok Choy, Shrimp, and Mushrooms
- Soft-Shell Crab and Smoked Fish Fried Rice
- Turnip Cake with Shrimp and Mushroom Broth
- Korean Braised Goat and Dumplings
- Crispy Persian Rice with Cherry-Pomegranate Braised Lamb
- Steak Bibimbap
- Calas with Coconut Cream
- Sticky Rice Hand Pies
Spices
- Masala Chicken Wings
- Masala Bhindi
- Dry Masala Spice Mix
- Poached Shrimp and Tamarind Cocktail Sauce
- Garam Masala Smoked Fish Dip
- New Orleans BBQ Crabs
- Lamburger Helper
- Shawarma Meatballs with Field Pea Hummus
- Cast Iron-Seared Lamb Vindaloo
- Japanese Curry with Scrambled Eggs and Rice
- Beet Panna Cotta
Corn
- Gobi Manchurian
- Chocolate Chile Champurrado
- Nachoooooos!!!!!
- Corn Dosas
- Salt and Pepper Fried Blue Crabs
- Corn Porridge with Garlic and Shiitakes
- Chicken Posole
- Poblano Tortilla Soup
- Fried Chicken Tamales
- Stacked Cheese Enchiladas
- Chile-Braised Chicken with Cornmeal Waffles
- Houston Pulled Pork and Grits
- Vinegar Pie
