From Chicken Tikka Masala to Phở, Houston is a true melting pot of international flavors.
Join chef David Cordúa as he gathers one-of-a-kind recipes and explores culinary delights in the most diverse city in America. In this half hour special, get a taste of the bold flavors and unique cultures enriching the state of Texas.
Here are some recipes from the show!
Kiran's Chicken Tikka Masala
2lbs of Chicken Breast Tenders
For your sauce:
Spices: Cuman, Coriander Seeds, Peppercorns, Cloves, Star Anise, Black Cardamom, Mace, Cinnamon, Bay Leaves
1 ½ lb of Butter
1 Garlic Clove
For your marinade:
Spices: Turmeric, Paprika, Chili Powder, Cayenne Powder
1oz Freshly Squeezed Lemon Juice
1/2 Teaspoon of Freshly Ground Black Pepper
1 Teaspoon of Kosher Salt
1 Cup of Yogurt
2oz. of Ginger Paste
2oz of Garlic Paste
2oz of Mustard Oil
Directions: Roast whole tomatoes.
Separately, add about 2 tablespoons of each of your spices to a pan. Toast them together, stirring occasionally. After toasting, add your spices to a blender to grind them into a powder. Empty your blended spices into a bowl.
Next, blend your whole roasted tomatoes in the blender. Pour your blended, roasted tomatoes into a pot. Use half of your powdered spices into the tomato sauce. Save half for your marinade later. Add salt and half a pound of cubed butter to tomato sauce.
Next, you'll start on your marinade. On towel-dried, skinless chicken tenders, rub in salt, pepper, turmeric, lemon juice, ginger paste, garlic paste, mustard oil, paprika, chili powder, cayenne powder, yogurt. Allow chicken. Marinate for 6-8 hours.
Bake or broil chicken until well done.
Pour your tomato sauce into a strainer, and then add strained sauce back into the pot. Add heavy cream to the sauce. Add the rest of your powdered spices from earlier. Stir and allow to simmer together.
Separately, heat clarified butter in a large pan. When hot, add chopped onions, garlic and ginger. Stir and add your marinated, cooked chicken. Add more paprika, chili powder and cayenne powder. Turn chicken to mix well. Add chopped peppers, and then pour your tomato sauce to the pan. Add a few tablespoons of Korma sauce. Allow to simmer over heat.
Serve with rice and naan.
Chuchara El Famoso Mole Verde de la Abuela Gena
1 Cup Olive Oil
1 Cup of Sesame Seeds
1 Cup of Pumpkin Seeds
Boiled Tomatillos (save the water!)
Boiled Serrano Peppers (save the water!)
Hoja Santa from Oaxaca
Directions: Using traditional clay cookery, fry your seeds, garlic and onion until the seeds are golden brown. Then, blend the mixture with tomatillos, serrano, water saved and some salt.
Fry the mole paste and add salt to taste. Add pork, chicken, turkey or chilacayota squash and voila. ¡Buen provecho!
The Vu's Family's Phở Recipe
5 Gallon Water
10 lbs Beef Bones
2 lbs Brisket Fat
4 lbs Brisket (no fat)
1 lbs of Ginger
1/2 Cup of Star Anise
5oz of Salt
5oz of Fish Sauce
5oz of Sugar
Directions: Boil the water, then add ginger and salt. Make sure the water is still boiling as you add the meat, fat and bones. When the broth is boiling again, add star anise, fish sauce and sugar. Slow cook for 2 hours. Intermittently, skim out all the residues and fat that floats to the top while boiling.
After 2 hours, take out the meat. It should be soft. Then remove the bones, star anise and ginger. Add more water to fill the pot. When its boiling again, it is ready to serve.
To Serve: Add fresh rice noodles into a bowl. Cut meat into thin slices, including some tendons out of the bones. Add sliced meat, and beef eye round care steaks on top of the rice noodles. Also add chopped green onions, white onions and cilantro. Pour the broth into the bowl on top of your noodles, meat and greens. Serve hot.
Optional Veggies on the side: Fresh Bean Sprouts, Fresh Thai Basil and Cilantro or Lime and Jalapeños.
Thank you and bon appetit!
Kavachi's Egusi Soup and Fufu!
Ponmo (cow skin)
Directions: In separate bowls, soak the cray fish and smoked fish in water. After a few minutes, drain and remove impurities. Break apart the smoked fish and place back in bowl. Chop onions and habanero pepper. Blend chopped onions with beef broth. Separately, blend the chopped habanero pepper in a little water. Set both aside.
Add egusi paste to pot, heat with a few scoops of meat broth. Add onions. Let it boil. Add cray fish, smoked fish, maggi, blended habanero pepper, goat meat, ponmo, broken up stock fish and beef cuts. Stir and let boil. Add spinach.
Start on your fufu. Pour dried, fried gari into boiling water. Vigorously stir until it is free of lumps.
Blood Bros. BBQ's Gochujang Beef Belly Burnt Ends
5 lbs of Beef Belly
Korean Dry Rub (Brown sugar, salt, pepper, sesame seeds and Gochugaru)
Red Chili Flakes
Gochujang BBQ Sauce
Directions: Cover all sides of your beef belly with rub. Smoke at 275 degrees for 6 hours.
Cool, and add weight to your covered meat to press it overnight. The next day, cube the meat and re-season with Korean dry rub and Gochujang BBQ sauce. Place back in the smoker for two hours.
David Cordúa's Fresh Pizza Dough
6 Cups of Flour
2 1/2 Cups of Water
2 Tsp of Salt
1 Tbsp of Sugar
2 Envelopes of Yeast
Directions: Bring water to above room temperature in the microwave (30 secs). Add dry active yeast. In a mixture combine flour, sugar and salt with the paddle attachment
Add flour and knead until dough does not stick to the side of the bowl. Proof for 2 hours.
Portion into 5 oz balls and proof again.