Everyone knows Brian Boitano from winning the 1988 Olympics in men's figure skating, and some may even know him from his cooking show, What Would Brian Boitano Make? But very few people know how each of those things began. In this episode of My Food Thing, Brian revisits his childhood with a long-lost recipe for barbecue sauce and recalls the start of his successful skating career.
How to Remove Meat from a Crab with Brian Leitner
Brian Leitner, co-owner of Nettie’s Crab Shack, shares the right and wrong ways to eat Dungeness crab. Leitner has watched customers do many wrong things: leave the best bits behind in the body, avoid the crab butter (a delicacy for some), and crack the shell into the meat. He wants us to do the right things: use the mallet to gently crack the body, use the tip of the claw as a digging tool, and always get the hidden meat out. (Also check out CHOW's recipe for Basic Steamed Dungeness Crab.)
Behind The Business: Richard Blais
Richard Blais talks to Chowhound about being a TV chef, restaurateur, parent, and cookbook author.
Chicken Tortilla Soup
Softened vegetables, including onions and bell peppers, amped up with spices like chili powder, cumin, oregano, and cayenne, form the base of this tortilla soup. Chicken broth and tomatoes are added, along with soft corn tortillas that meld into the liquid to make a hearty, thick meal. Finally, shredded chicken is stirred in, and everything is garnished with crunchy tortilla strips, sour cream, shredded cheese, and scallions (avocados, pickled jalapeños, and cilantro would all work too).
Slow Cooker Pork Ramen
A simple but delicious version of Japanese ramen, this soup starts with pork cooked to perfect tenderness in the crock pot, with garlic, ginger, leeks, mushrooms, and onions rounding out the flavors. The noodles are cooked separately just before serving, then the shredded pork and fragrant broth, with a little soy and sesame oil added, are ladled over top. A soft boiled egg makes a great garnish, as do shredded scallions or chopped baby spinach. Add some chile oil or Sriracha if you want to spice things up.
Quick Bites: Richard Blais
Check out restaurateur, Top Chef winner, and cookbook author Richard Blais's honest opinions on a variety of ingredients (like ramps, sea urchin, and bacon), see if you agree with where he sides on classic food debates like cake vs pie and milk vs dark chocolate, and find out which kitchen tool you can pick up for a lot cheaper at a pet store.