Meat Recipes

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Master the Art of Banh Mi Sandwich Making (Video) Recipe
After releasing my second best-selling cookbook, "Banh Mi", it seemed pretty obvious to make a tutorial about mastering the art of Vietnamese sandwich making. Making a bánh mì sandwich is really about using a bread roll (preferably a baguette), adding the filling of your choice, Vietnamese-style pickles, lime mayonnaise and quality butter. That's pretty much it. If you want the recipe for each of the elements of a bánh mì, check out my cookbook! There isn't such a thing about a bánh mì not being authentic in my opinion since it's a fusion cuisine adaptation of the traditional jambon-beurre (French ham and butter baguette sandwich). After the colonial period, only wealthy people could afford imported French goods. The organic response was to replicate the French dishes as closely as possible. The Vietnamese sought out and replaced the costly French ingredients they adored with local products. For example pickled carrots and daikon are a substitute for cornichons (the small pickles in the French sandwich). I hope you like my new cooking channel on YouTube. Please subscribe and feel free to send me a message or suggestions for more videos. Thank you for your love and support!
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Tomato Chutney Appetizers with Blue Cheese Recipe

Living in a multicutural household, I love melding flavors on our plates. This evening, I had leftover tomato chutney and created mini blue cheese appetizers. How cute did they turn out? 

The spiciness from the chutney against the richness from the cheese is always a hit. And if you prepare the chutney in advance (you could also use any store-bought chutneys mixed with a bit of tomato sauce), you can bake these adorable appetizers in no time.

Aria, at only 28-months-old, is already the best sous-chef a mom could ever hope for. She helped me play and create disks of puff pastry. Aria's always eager to learn new things. Cooking with your toddler is a great method to practice and learn new shapes.


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Filet Mignon Appetizers with Tomato Chutney Recipe

We recently hosted a formal dinner partiy and I wanted every single dish to taste extraordinary, so I prepared over-the-top filet mignon appetizers to start the evening. I layered the bite-sized starters with puff pastry, Indian-inspired tomato chutney, ash-ripened chèvre and the pièce de résistance: a decadent slice of medium-rare filet mignon

My favorite part was to see the reactions of my guests during the party. You don't need to use a whole lot of the sophisticated meat; a thin, dainty slice of the steak is enough to impress your crowd. I sealed the deal with a good glass of red wine and carried on with the (I hoped!) eye-popping menu. 


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Beef Stew Appetizers Recipe

Beef Stew Appetizers

02.06.14 by Jackie

Baby Aria is a toddler now and even though I tend to feed her soft food, I still want her to experience the different textures and flavors each meal can bring. I prepared a beef stew, which she adored, but I still had a little meat left. So I shredded it with a fork, formed little mounds and used them for appetizers.

I always have extra dough stored in my freezer (I used the same dough for my roasted butternut squash galette earlier this week). I formed little pockets by cutting rectangles of dough and pinching the edges with the back of fork. These little appetizers were so addictive that they were all gone in a jiffy.


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Roasted Lamb Banh Mi Recipe Recipe

Roasted Lamb Banh Mi Recipe

01.30.14 by Jackie

We recently had roasted lamb flavored with pomegranate. As usual, I used the leftover meat the following day and prepared my favorite sandwich, a bánh mì  of course! You can find the recipe for the baguette, lime mayonnaise and Vietnamese pickles in my second cookbook, aptly entitled Banh Mi.

I have to admit a lamb bánh mì  is not “authentic”. Having said that, bánh mì is an adaptation of the French baguette sandwich. When the French left Vietnam, some of the ingredients such as the cornichons (French small gherkins) became so costly, they were substituted with local food items (pickled carrots and daikon with cilantro and sliced green chiles). The fillings can be tailored to suit your favorite flavorings. Adaptation and experimentation are why we have the foods we have today, so get in the kitchen and have some fun!


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