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Panko Crusted Brioche French Toast Grilled Cheese

A grilled cheese and French toast (well more Hong Kong style French toast), yes yes.

So this is what happens when you go and buy a bag of panko and would like to finish it by panko crusting everything.

This is a pretty easy thing to make. I bought a loaf of brioche from Caputo’s Bake Shop in Carroll Gardens. They supply bread to a lot of the restaurants in the neighborhood. Super old school bakery. If Trader Joe wasn’t so crazy on a Saturday, would’ve gone there and gotten their Texas toast. I love thick toast. But look at this loaf of bread. It’s so beautiful. Smells amazing too.





Things you’ll need:
Bread (Any thick toast)
Cheese (Any cheese you like for grilled cheese)
2 eggs
Prosciutto (Or any cured meats)
Hot honey (Or any spicy condiment)
Salt + pepper

Use whatever bread you like but something thick and sturdy enough that will not break apart while being soaked in the egg.

Scramble 2 eggs and pour it onto a plate or anything flat. Lay the 2 pieces of bread on the egg and let it absorb the egg (just one side though). While the slices of bread are soaking, cut open an avocado, remove pit, and cut into slices.

Sprinkle a tray with panko and grate some parmesan cheese onto it. Season with salt and pepper. Mix well. Then lay the slices of bread (egg soaked side) onto the panko, press down gently.

On one slice, drizzle hot honey (I used Mike’s Hot Honey) or sriracha or sambal or whatever spicy thing you like.

On the other slice, grate copious amount of parmesan cheese (or use Kraft singles or whatever cheese you like) then lay slices of avocado (season with salt + pepper) and prosciutto. Top with more parmesan cheese.

Get a pan hot and add a lot of butter (or oil). Hong Kong style French toast is basically bread soak in egg and fried. Lets say 2 tablespoon of butter. Once the butter melts, place the slice of bread with the avocado and prosciutto into the pan. Then place the other slice of bread (with the panko side facing up) on top of the other slice.

Get another pan or a spatula and put it on top of the sandwich. Press down.

Flip the sandwich once the bottom is golden brown. Then with the pan or spatula, press the sandwich down again. It’s ready to consume once the other side is golden brown.


SHARE’s 12th Annual A Second Helping Of Life Tasting Event

On Monday I was invited to attend SHARE’s 12th Annual A Second Helping of Life Tasting Event at Pier Sixty in Chelsea Piers. It’s an annual event to raise money to help those with breast and ovarian cancer.

I’m embarrassed to admit that I have never heard of this event and it has been around for 12 years! It was such a great event, great chefs, great people, great cause. Here are some snapshots from that night.




















Hasselblad Ilford Pan F Plus





Philadelphia 2015

Ah…..last time I was in Philly, it was the winter of 2003. My friends and I took a day trip. We basically did all the touristy stuff. We had a cheesesteak, saw the Liberty Bell, went to Chinatown (well the bus stopped at Chinatown), took the subway…etc.

I can’t believe it’s been 12 years since I last went to Philadelphia. I should really go more often, it’s only a 2 hour bus ride. Oh boy and the food….the food scene is so awesome there. Great hummus, GREAT FRIED CHICKEN, awesome Vietnamese food, excellent cocktail bars, and so SO good Italian food.

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Stir Fried Bulgur With Chinese Sausage

A while back when Mile End took over the kitchen at Threes Brewing, they had a super delicious salad of bulgur and kale. I can’t remember ever having bulgur before then but this really stuck on me. Then one time I found myself in Damascus on Atlantic Ave, buying a bag of lentils. And right underneath the lentils were bags of bulgur. I didn’t think about what I’ll make but decided to buy it anyways.


After cooking bulgur in way too many miso soups, I kind of got bored eating it and left it alone. Then one day, I had a craving for fried rice but of course I had no rice in the apartment. BUT I did have half a bag of bulgur.

So I came up with this…
1 cup of bulgur
2 cups of liquid (water, stock, whatever you like)
2 Chinese sausages
Handful of dried shrimp (soak for 10mins and optional)
Handful of any leafy green
Couple peppers
Couple scallions
2 cloves of garlic
1 heaping tablespoon of miso paste
2 tablespoons of soy sauce
Sesame oil
Salt + pepper

I wanted to SPICE up the bulgur so instead of cooking them in regular old water, I cooked them in miso soup.

Bring 2 cups of water to a boil and add a tablespoon of miso paste. Stir to dissolve the miso paste. Then add in 1 cup of bulgur. Once the liquid is boiling again, lower it to a low and let it simmer for 15-20mins, covered, or till the bulgur is cooked through. Make sure to know which type of bulgur you have. I bought the uncooked version. There are bulgur that has been parboiled already.

While the bulgur is cooking, chop and dice the rest of the ingredients. When the bulgur is done cooking, drain the liquid if there is any. Though, save the liquid, it is miso soup pretty much.

Add oil to a hot pan and toss in the Chinese sausages and dried shrimp. Cook for 1 minute and add the garlic. Stir to mix. After a minute, toss in any vegetables you like. I had couple sweet peppers and some baby bok choy. Give everything a good stir and cook till the peppers and veggies are done.

Add in the bulgur, soy sauce, dash of sesame oil, and stir. Season with salt and pepper to taste. Turn heat off and add in the scallions.

The great thing about fried rice or chow mein or stir fried bulgur is that anything can go in it. It’s great to cook when you have lots of random stuff in the fridge. A little bit of this…a little bit of that.