Jamie Francisco Chung is a master chef! To put that in writing only affirms the attention, time and talent that he puts into merging art and precision together in his own home, in his own kitchen.
About a week ago at a Secret Santa gift exchange, Jamie received a nice lil deep fryer, apron and potholders to continue said love of creating masterpieces in the kitchen. (See picture to the left). Last night, he made his first dinner dish with the intention of utilizing the deep fryer – shrimp + vegetable tempura (see additional pictures below). We ventured to the trusty Rainier Ave QFC and grabbed the essential items to make the aforementioned dish:
1 box of tempura mix
1 package of uncooked tiger prawns + shrimp
1 large white onion
1 sweet potato
1 large tomato
1 packaged of shiitake mushrooms
1 bottle of Sauvignon Blanc
Upon arrival in Jamie’s kitchen I attempted to help, but he was in the zone and cleaned, cut and prepared all the shrimp and vegetables himself (so I caught up on my email and we discussed relevant events of the day). Note: Jamie and our dear friend Steven recently took a trip to Japan and took a cooking class while there so he was in the state of mind to apply the skills he had learned then. Once the food was prepped, Jamie prepped the tempura batter. Then, as he started to get the deep fryer prepped and full of oil, a problem occurred – once plugged in the deep fryer would not work properly. We tried to remedy the problem to no avail. But Jamie is a professional (self-proclaimed, and rightfully so) solution provider; therefore he utilized an alternative method to fry the food – gas stove top + high quality pan wear = we were back in business!
It got the job done! A short while later dinner was ready! Also, please note we already had two sauces for dipping: a sweet chili sauce and a soy/rice vinegar sauce. Eating ensued. The food was on point and lessons were learned. The shrimp, onion, zucchini, and mushrooms were all near perfection! We both agreed we could have done without the tomato tempura – or the tomato should be dried out beforehand. The sweet potatoes could have used an extra 1-2 minutes being deep-fried, but were tasty all the same. All and all this was a very good meal! I am certain the next time will be even better!
Here’s to you Chef Jamie, you could be the real top chef MVP! Now it is your turn to be a guest blogger. Challenge accepted?!