We’re all cooking at home — maybe a little more than usual — so we asked Memphis chefs to share some of the dishes they’re creating in their own kitchens. Boy, did they deliver! Give one of these tasty-looking recipes a spin. Who knows … you might have found a new favorite hobby!
What Memphis Chefs are Cooking While We’re All at Home
Asian Steam Bun/Bao
Chef Wayne Yeh, owner of STIX, shared a recipe for Asian steam bun/bao. It is one he makes at the restaurant, and here he’s sharing it with us so you can try it in your own kitchen.
- 4 buns (STIX makes buns fresh at the restaurant, but when Chef Wayne makes this dish at home, he buys Gua bao/Taiwanese burger buns from the Winchester Farmers Market on Winchester Road.)
- 7 ounces thinly sliced steak (Chef Wayne prefers a ribeye)
- Salt to taste
- Pepper to taste
- 1 julienne yellow onion
- 1 bunch green onions, finely chopped
- 1 medium-sized carrot, finely chopped
- 1 tablespoon olive oil
- Teriyaki sauce from grocery store
- Steam buns (Chef Wayne's makeshift home steamer consists of a medium pot with ½-inch of water).
- Roll up three baseball-sized balls of aluminum foil and put inside the pot.
- Take a glass plate and rest it on top of foil balls.
- Place the buns on the plate, cover with a pot lid, and bring water to a boil.
- While the buns are steaming, heat a frying pan with olive oil.
- Sear steak to preferred doneness.
- Add vegetables into a frying pan.
- Add teriyaki sauce.
- Remove buns from steamer.
- Carefully split open the buns to open like a taco shell.
- Stuff the steak, vegetables and teriyaki sauce deliciousness from the frying pan into the steamed buns.
RELATED: RECIPE: Easy (but Fancy!) Chicken
The brilliant culinary minds at Babalu shared this oh-so-delicious guacamole recipe. Typically it is made table-side, but now that you have the recipe, you can make this on your next taco night at home.
- 2 halved Hass avocados
- 1 Tbsp sliced green onion
- 1 ½ Tbsp squeezed lime juice
- 1 ½ Tbsp minced red onion
- 1 Tbsp chopped cilantro
- 1 ½ Tbsp chopped sun-dried tomatoes
- Kosher salt to taste
- Remove “meat” from avocados and place all ingredients in a bowl.
- Sprinkle salt all over ingredients to evenly incorporate.
- Mash with a spoon or large fork. (Babalu suggests using a potato masher)
- Keep mixture somewhat chunky, and serve with corn chips.
Terry Gant’s Chicken and Dumplings
Terry Gant has been Huey’s Midtown kitchen manager for nearly 40 years. “My family and I love Terry’s Chicken and Dumplings in times like these,” he says. Try this comfort food recipe for yourself.
- 5 lbs uncooked chicken
- 2 cups chicken base
- 14 cups flour
- 1 Tbsp black pepper
- 5 cups melted margarine
- 1 Tbsp salt
- 2 Tbsp yellow food coloring
- 4 gal water
- Boil chicken in 4 gallons of water with chicken base and black pepper until completely cooked.
- Once cooked, remove the chicken and shred it. The chicken stock should now be reduced to 3 gallons.
- Add the chicken back into the stock, along with the roux (see below) and boil for 30 minutes.
- Add dumplings (see below) to the soup and cook for 10 minutes.
- Roux: Blend 4 cups flour and 4 cups oil and water until smooth to make roux. Whisk until the roux is free of clumps and is smooth. It is not necessary to cook this roux down as it will when added to the chicken stock.
- Dumplings: In a large mixing bowl, combine the remaining 8 cups flour and 2 cups of margarine with the salt and knead with your hands until the mixture has the consistency of cornmeal.
- Add 3 cups of cold water and the food coloring and continue to knead until well-mixed.
- Flour a cutting board.
- With a well-floured rolling pin, roll dough flat (1/8 inch) and cut the dough in one-inch squares.
- Bring 2 gallons of water to a boil, add the cut dough and cook for about 15 minutes.
- Strain dumplings from the water as soon as they are cooked.
General Tso’s Sauce
Chef Daniel Gamboa of South of Beale is sharing his General Tso’s sauce for cauliflower. Whip up a batch of this sauce, and you can try it on anything that needs a punch of flavor.
- 3 ⅓ cups soy
- 2 ½ cups sambal
- 7 ½ cups sugar
- 5 cups rice wine vinegar
- 1 ¼ cup cornstarch (dissolved in water)
- Batter Ingredients:
- 8 eggs
- 4 cups water
- 6 cups cornstarch
- 2 cups flour
- 8 tsp baking powder
- 4 tsp salt
- 1 tsp black pepper
- Heat all ingredients together while whisking.
- Bring to a boil, or cook until sauce starts to thicken.
- Beat eggs with water in one bowl.
- Mix all dry ingredients in another bowl.
- Add eggs and water to dry ingredients and mix well.
- Preheat fryer or hot oil in a pan to 350 degrees F.
- Dip cauliflower in the batter and drain off any excess before slowly dropping in oil.
- Fry for 6-8 minutes, occasionally moving the cauliflower around to ensure florets don't stick together.
- Remove cauliflower from the oil and toss with the sauce in a bowl.
- Sprinkle with sesame seeds and green onion.
Enjoy your cooking adventures!
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