September 28, 2007

David Chang, co-owner and head chef of the Momofuku restaurants in New York City, has a passion for cooking, for pork, and for firmly believing that a great meal doesn't have to come with a hefty price tag.

For his TODAY debut on Secret Sauce, Dave has gifted us with not one, but two fun and easy recipes. His dishes create wonderful flavor and texture combinations that you wouldn't find in your everyday meal. Sometimes these things are the byproduct of combining two favorites together, as the story for the inspiration behind his Apple and Smoked Bacon Salad goes.

Says Chef Chang, "It's a combination of two apple salads, and this is the one that we liked the best. I include local ingredients from New York. ...Apples are in season right now for the fall. We also wanted a savory dish built around apples that wasn't, you know, apple pie."

His secret tip for pulling this dish off? "You can substitute with cashews. And use the good bacon! Splurge!" (We weren't lying when we said he liked pork.)

Momofuku means "Lucky peach."

Procedure: Chili Nuts

• Preheat oven to 350°F with rack in middle.
Stir together all chili nut ingredients in a metal pie plate.
• Bake, stirring occasionally, until liquid is absorbed and nuts are coated with spice mixture and dry, about 20 minutes. Cool to room temperature, stirring occasionally.

While the Chili Nuts Bake...

• Warm apples in a large bowl of warm water, turning occasionally, about 15 minutes, then drain and pat dry.
• Meanwhile, cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until browned and crisp, about 12 minutes. Transfer with a slotted spoon to paper towels to drain and reserve 6 tablespoons fat in skillet.
• Using slicer, cut apples into 1/8-inch-thick slices into a large bowl, rotating apple a quarter turn each time you reach core, then continuing to slice until left with nothing but core. Gently toss with lime juice.
• Heat fat in skillet over medium heat until hot, then pour over apples and gently toss with bacon and 1/4 teaspoon pepper. Divide among 8 shallow bowls and sprinkle with lychees, scallions, and chili nuts.

* Chili nuts can be made 1 week ahead and cooled completely, then kept in an airtight container at room temperature.

* Bacon can be cooked 3 hours ahead and chilled in fat, uncovered, until cool, then covered. Reheat over medium heat.

Serves 4.

David Chang was born and raised in Arlington, VA. Dave attended Trinity College in Hartford, CT, where he earned a degree in religion. Dave graduated from the French Culinary Institute in New York City, while in school he began his career at Jean-George Vongerichten's Mercer Kitchen (NYC). Eventually, Dave landed a spot as part of Chef Tom Colicchio's (of Top Chef fame) opening staff at Craft (NYC), which received 3-stars from the New York Times.

In 2003, Dave moved to Japan, studying at various kaseki, izakaya and ramen restaurants, most notably working with renowned soba master, Akio Hosoda, at Fuyu-Rin, and at the Park Hyatt Hotel in Tokyo. After returning to New York, Dave and his business partner, Joaquin Baca, opened their first restaurant, Momofuku Noodle Bar in the East Village (August, 2004). They followed with the Momofuku Ssäm Bar in 2006, with a counter-service Asian burrito station for lunch, and traditional table service dinner. Dave is currently working on the opening of Momofuku Ko, a 12-15 seat space with a collaborative kitchen of the Momofuku team chefs.

Visit Chef David Chang on the web @ Momofuku.com.

• Get the recipe for Dave's Roasted Brussels Sprouts

September 28, 2007

A Bonus Recipe from Momofuku's David Chang:

Procedure: Roast Brussels Sprouts

• Preheat oven to 450°F with rack in upper third.
Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan.
• Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes.
• Add butter and toss to coat.

Procedure: Make Dressing

• Stir together all dressing ingredients until sugar has dissolved.

Procedure: Make Puffed Rice while Sprouts Roast

• Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes.
• Transfer to a bowl and cool, stirring occasionally.

Procedure: Finish the Dish

• Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat.
• prinkle with puffed rice and serve remaining dressing on the side.

* Garnish: Cilantro sprigs; torn mint leaves; chopped scallions

* Puffed Rice can be made 3 days ahead and kept in an airtight container at room temperature.

*Dressing, without mint and cilantro, can be made 1 day ahead and chilled, covered. Bring to room temperature and add herbs before using.

* Brussels sprouts can be roasted 4 hours ahead. Chill, uncovered, until cool, then cover. Reheat, uncovered, in a 350°F oven until hot, 10 to 15 minutes.

Serves 8.

David Chang is a profiled chef in October's issue of Gourmet magazine.

Read more about David, his recipes, and his restaurant Momofuku at Gourmet.com.

Visit Chef David Chang on the web @ Momofuku.com.

• Get the recipe for Dave's Apple & Smoked-Bacon Salad