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Quote by Kate Young

“Well, our Surf and Turf Burger is real good." I pointed to it on the menu. "It's a ground sirloin burger stuffed with seasoned blue crabmeat served on grilled ciabatta bread, or you can get them as sliders. Some people prefer the smaller burgers, easier to manage." "Sliders sound great!" He handed me the menu after I scribbled it down on Betsy's pad. "You want fries, onion rings, or french-fried pickles?”

Quote by Kate Young

Book:Southern Sass and Killer Cravings
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Southern Sass and Killer Cravings

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Kate Young

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Book:Crying in H Mart
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“On our final night in Seoul, Nami and Emo Boo took us to Samwon Garden, a fancy barbecue spot in Apgujeong, a neighborhood my mom once described as the Beverly Hills of Seoul. We entered through the beautiful courtyard garden, its two man-made waterfalls flowing under rustic stone bridges and feeding the koi pond. Inside the dining room were heavy stone-top tables, each equipped with a hardwood charcoal grill. Nami slipped the waitress twenty thousand won, and our table quickly filled with the most exquisite banchan. Sweet pumpkin salad, gelatinous mung-bean jelly topped with sesame seeds and scallions, steamed egg custard, delicate bowls of nabak kimchi, wilted cabbage and radish in salty, rose-colored water. We finished the meal with naengmyeon, cold noodles you could order bibim, mixed with gochujang, or mul, served in a cold beef broth.”

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“So, what are we cooking for your mom?" "One of her favorite dishes---nasi campur, a traditional dish from Jakarta, where my father was born." He pauses, flashes a wicked grin. "You'll love it." "What if I don't?" "Then there's something wrong with your taste buds." He grins again. "I assure you that you'll be licking your plate." After giving me a sexy smirk, he unpacks the crate, unloading spices and ingredients, and says, "Nasi campur is one of Indonesia's national dishes---very traditional. The name means 'mixed rice,' and it's typically served with a variety of local dishes, such as chicken satay, beef rendang, prawn crackers.”

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“I'd have no problem describing the ceviche in words. Raw sea bass, firm and gleaming and presenting just a little resistance to my teeth, marinated in an explosion of sour citrus and ripe garlic and crunchy onion, chile peppers sparking heat on my tongue. The fierce citrus cooked the fish in a way that allowed the essence of the fish to shine through along with the marinade, untouched by fire. To soothe the intense flavors of the ceviche, it was served alongside a simple mashed sweet potato and crunchy pieces of giant corn that tasted like a purer corn chip. We also noshed on maki rolls filled with eel and cream cheese, a strange combo of fat and fat that somehow worked, a salad of pickled sunchokes, some charred octopus with yucca root.”

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Book:Best Served Hot
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