Munch Magazine - Issue 3 - Fall 2013

MUNCH FALL 2013 - ISSUE 3

COMFORT FOODS - RAMEN - Brussels - BECHAMEL - SCONES

FoodieRobots Annie, Linds, and Meesh are a trio of food bloggers pictured here with their pups Rosie and Louie. They are the perfect contribors for Munch - food lovers whose passion and enjoyment come across in their cooking. We were delighted to taste their recipes.

Try their Bulgar Wheat Chilli once and it is sure to become a household favorite.

- the fantastic food feast begins at page 22 -

Andon Whitehorn Andon and his wife Madeline are residents of Oklahoma City and, luckily, live near one of his favorite markets, Super Cao Ngyuen. Andon is Head Chef of Saints and an active member of OKC’s music scene. We came for a sushi lesson and stayed late into the night talking foodstuffs and watching fantastic plating videos.

- his marvelous sushi recipe is on page 19 -

Erika Salinas Illustrator, shoe maven, and expert in cuteness, Erika created some of her adorable artwork just for this issue. She resides in Bethany with her fiancé, one of the Average Dicks on page 36, and boxes of stuff from Amazon.

- Erika’s sushi kids are on page 18 -

Copy Editing: James Cooper and Lucas Dunn Thanks to: Becky, John, Jeff, Robbie, Jake and our loyal #MUNCHMAG participants

CONTRIBUTORS 2 - MUNCH FALL 2013

FEATURES P 13 CHEF ANDON- an essay on passion and purpose P 29 ON THE ROAD - the journey of kaiteki ramen P 36 CHEWING THE FAT - a chat with two average dicks P 40 #MUNCHMAG - our favorite instagram shots

RECIPES P8 croque mademoiselle P9 fennel potato gratin P 10 fried brussels sprouts P 19 tuna tuna tuna maki P 23 hatch scones P 25 bulgar wheat chili P 26 pumpkin walnut cookies P 33 grapefruit vermouth & cognac cocktails

C O N T E N T S

EDITORS Kimberly Hickerson designer/editor

Lacey Elaine Dillard photographer/editor

We never intentionally pick a theme for Munch but, as in nature and the internet, patterns seem to emerge. We chose to downplay the upcoming holidays; we figure that everyone will see enough of them in the next few months. Still, we actually have some hidden holiday spirit.

What takes flight in this issue are the friendships and the bonds that form between the people who cook and eat together.

When I was in middle school, my “bestie” and I invented a language. We’d even write notes in code.

It was simple enough; we’d basically spell out words, speak vowels and add repetitive sounds to constants. The previous year, I was a super-nerd -- not in a hip way. Instead, I was the new-kid-intown, listening to my dad’s old Fleetwood Mac and Rolling Stones tapes; it was common to see me in long sweaters, glasses.

Flash-forward, and I was suddenly a kid with friends who were so close to me that we had our own vocabulary.

When I think back on creating this issue of Munch, I realize that I not only had the pleasure of eating some of the best food in my life, I had the satisfaction of getting to know others who cook together.

Jeremy Wolfe, Andon’s sous chef, is undoubtably a part of what makes Andon’s food taste so scrumptious.

John and Jeff of Kaiteki have been friends since college and have different personalties and perspectives, but these two men compliment each other in and out of the kitchen.

The wonderful women of FoodieRobots.com offer a well-planned and perfectly paired menu in this issue, as they have many times on their blog. Together, Lindsey, Meesh, and Annie share a passion for cooking that is evident in their dishes.

Lacey and I have been good friends for years, and the magazine began as a way for us to do something productive when we hang out together. We’ve cooked many times in the kitchen, and I’ve always found her feedback on my dishes to be really helpful. For me, that’s a rare occurrence.

There’s something intuitive about working with someone who is a good friend, whether you start out that way or the cooking brings you together.

It’s like creating a private language.

4 - MUNCH FALL 2013

SEASONAL FRUITS & VEGETABLES Apples

Potatoes

Winter Squash

Brussels Sprouts

Greens

Califlower

Celery

Green Beans

Pomegranates

Carrots

Garlic

Horseradish

Beets

Kale

Parsnips

Onions Pumpkin Grapefruit Persimmons Radishes Pears Dates Figs Chestnuts

t

TWO BADASS-BĂŠCHES THE BĂŠCHEMEL SAUCE 2 T butter 3 T flour 2 cups of milk Turn burner to medium heat. In a sauce pan, melt 2 tablespoons of butter.

Sprinkle over 3 tablespoons of flour. Whisk quickly to blend and cook slowly, whisking frequently, about 5 minutes or until lightly golden. Add milk and whisk the crap out it. Turn heat to high and continue to whisk until mixture comes to a boil. Remove the sauce pan from heat and continue to whisk until cooled and thickened. Add salt and white pepper to taste. Sorry, David Chang. We like white pepper.

croque mademoiselle

by Kimberly Hickerson

Ingredients 6 slices of sharp white cheddar 1/2 loaf of rustic bread (cut into 6 slices) 3 large eggs Flat-leaf parsley Ground pepper to taste BĂŠchamel Sauce

8 - MUNCH FALL 2013

Preheat the broiler with the rack in the top position. Lay the bread slices on a baking sheet, space evenly. Divide the bĂŠchamel sauce between the bread slices and top with cheese.

Set broiler on high and place rack just a few inches away. Broil bread, cheese and sauce until it is golden brown and the cheese is completely melted, This should take 4-6 minutes.

Meanwhile, melt 2 tablespoons of butter in a large skillet over medium heat.

Cook eggs to preference. After broiling bread, serve eggs on top with fresh parsley, Pepper to taste. This dish is easy to make, satisfying, decadent and simply delicious.

FENNEL POTATO GRATIN

by Lacey Elaine Tackett

Ingredients 2 bulbs of fennel trimmed and then sliced, retain the fennel greens 2 large shallots minced 1/2 lbs new potatoes sliced thin 1 bunch of chard, rinsed, destemed and chopped in large pieces Béchamel Sauce

Place fennel slices on a well-oiled baking sheet and sprinkle with salt. Roast in a 425 degree oven until caramalized. Set aside. Boil the potato slices in salted water for 5 minutes or until al dente. Rinse with cold water and set aside. Sauté shallots in butter with a handfull of fennel greens and pinch of salt until softened. Add chopped chard and a heavy glug of red wine vinegar. Salt and cover. Cook until wilted, tossing frequently, then remove from heat and set aside.

Layer half of all three elements in a buttered cassarole. Pour half the béchamel over and even out with a spatula. Add a final layer of veggies and top with the rest of the béchamel. Slide into a 400 degree oven and bake 20-25 minutes until the edges brown. Turn on the broiler and cook until the top bubbles and takes on a deep color. Cool before eating. This is a hearty gratin that pairs well with a fresh salad.

SUPER FOOD FRIED & SPICY

BRUSSELS SPROUTS

by Becky Carman

Ingredients

How to

Brussels sprouts

Deconstruct sprouts by peeling off leaves until you reach the core. If core is large, cut in half or quarters.

Heat a couple inches of canola oil over medium-high until a wooden chopstick inserted into it gathers bubbles (or a bread cube dropped in starts to brown immediately, or however you measure your oil’s readiness for deep-frying).

USE A HIGH-SIDED POT WITH A LID. The sprouts will splatter viciously, even through a screen, so you’ll want to place the lid on the pot for the first several

Canola oil (or vegetable oil) Parmiggiano-Reggiano (If you have a Microplane grater, that fluffy texture is perfect for this recipe) Garlic powder Black pepper Chili flakes

seconds of each batch.

Drop in sprout leaves / cores a handful at a time and place lid on the pot.

After about 20 seconds, the crazy noises will die down. Peek at the sprout pieces, and if they’ve turned dark green and are starting to brown around the edges, remove and drain on paper towels.

Sprinkle with desired amount of ParmiggianoReggiano, garlic powder, black pepper, and chili flakes. (The cheese takes care of your salt.) Repeat with remaining sprouts and serve hot.

11 - MUNCH FALL 2013

C H E F ANDON essay by Kimberly Hickerson

13 - MUNCH FALL 2013

14 - MUNCH FALL 2013

Tonight, I’m in Chef Andon Whitehorn’s kitchen. I watch as he ignites hickory wood chips over the gas oven flame, than pitches them into a Pyrex dish with Yellowfin Tuna. He covers it, and the container fills with smoke. I can literally see the infusion of flavors. The smoky hickory seeping into the fillet as it’s suffocated in aroma.

Next, he throws together an emulsion of soy sauce, sugar and mirin. As the emulsion simmers, he pulls out the bag of dried bonito and sprinkles it in. He plates the sushi, brushes it with the emulsion and garnishes it with more bonito flakes. When I taste it, I think only of foods I have imagined eating, things I’ve seen but haven’t tasted until now. Flavors like hickory smoke, aged fish, seaweed, corridor combinations of flavors I have had individually but seem so obviously connected once they are on the same plate together. I am in love.

When Whitehorn cooks sushi—his specialty and his passion—it seems like he is throwing it together like a haphazard mad scientist. To a certain extent, that is true, but it is also clear from the combination and intensity of flavors in his sushi that this does not just happen— it’s learned. In the kitchen, Whitehorn has the kind of confidence that only comes with knowledge and skills acquired from years of practice.

He washed the rice not once or twice, but eight times, until the water ran clear. Then

he soaked it for thirty minutes before letting the rice cooker do its work. He sliced the fish and hand rolled the sushi with casual ease that can’t be taught.

His plating of dishes is beautiful, with slate plates and bright green garnishes contrasting with the beige fish and white sushi; all of it placed just so.

On the surface, Whitehorn is cute, skinny, math-rock boy. I remember him fondly from years past for a collection of thrift store owl paintings he kept in his living room. He was a little chubbier back then, but still had the same infectious smile. A couple years later, he took a job as a sous-chef at a sushi restaurant. In just a few years, he went from waiter to kitchen prep to sous-chef, and now commands his own kitchen as the Head Chef of Saints in Oklahoma City.

Whitehorn started working at Saints shortly after it opened. This Plaza District favorite is known for serving elevated pub food. Shrimp and grits, seared scallops with mustard seed caviar, and carrot cake with house-made ice cream are things Whitehorn has added to an already stellar menu. People may think of it as more of a bar than a dining destination, but they should reconsider. Where else can you get a cherry-smoked duck breast with bacon-wilted kale and fennel chips in such a comfortable laid-back setting?

I was lucky enough to get an invite to his concept dinner for Nani, a sushi restaurant he’d like to open in Oklahoma City. While I

am a foodie, I’m not usually a fancy foods kind of girl. Whitehorn’s artistically dribbled sauces and thinly sliced fish are unfamiliar to me, their attractiveness is a little intimidating. I grew up in San Antonio and Italy, eating spicy stews and sloppy looking plates of deliciousness.

Whitehorn’s dishes embody a level of cooking I only read about and look at in Norwegian cookbooks and YouTube videos. Until now, that modernist style of cuisine is not something I had really experienced first-hand.

The first dish he served at his Nani concept dinner was fresh bok choy with a pea puree. It was gorgeous—a vibrant green color that was a good starting signal to our meal. I wondered if it would taste as good as it looked. I had my doubts, and no doubts have ever tasted so good going down. And that was just the greens. I was seriously wowed that peas got my attention, and the meal just progressed from there.

One of the biggest crowd-pleasers from Whitehorn’s first concept dinner was a pork rib his sous-chef, Jeremy Wolfe, helped him to pressure cook. The ribs were so tender that the bones, along with their succulent marrow, were edible.

There’s no doubt that Whitehorn has talent, but I think too often people mistake learned cooking skills for luck. We watch people throw dishes together so much now on competitive cooking shows that when we get in our own kitchens, we’re disappointed when we toss in a few herbs and random ingredients together, and it doesn’t pull together the way we want. To admire a chef is to admire the art of repetition.

Repetition can be boring, but it is really where the romance in cooking is. What you learn from repetition is how to do something right, and Whitehorn is definitely doing it right. Sure, in his home kitchen he tweaks a little here, a bit there, adds a last minute garnish, but it’s clear from the notes in his Japanese cookbook and from the way he talks about the options in sushi rice and fish sauce, this is passion he’s putting on the plate. Whitehorn reminded me of just how good it can be to do something over and over until it is right. When this gentleman serves sushi, it is amazing.

If you are interested in attending a Nani concept dinner, email Chef Whitehorn at info@naniokc.com and visit Naniokc.com Also visit Whitehorn at Saints for dinner or on Sundays for brunch.

17 - MUNCH FALL 2013

Tuna, Tuna Tuna maki roll with yellowfin tuna, bonito and hondahi nikiri

by Andon Whitehorn

18 - MUNCH FALL 2013

Sushi Rice 1:1 Rice to Water Choose a good quality short grain rice.

Japanese rice has numerous grades and various harvests. Kokuho Rose is a brand readily available.

Nestle a large sieve, or fine colander, into a larger mixing bowl. Pour the rice into the colander, and run water over it to rinse the dust and chaff from the grains. Use your hands to swish the water, lifting the colander up and discarding the rinse water each time. The first washing should be the most aggressive, though not so aggressive that you break or damage the rice. Rinse 6 to 7 times or until the water runs clear. Set the rice aside to drain for 10 minutes.

Move the drained rice to a rice cooker.

Measure the water using a classic trick, touching the top of the rice with your index finger and filling with water until it covers the rice to your first knuckle. Alternately, measure the drained rice and water to a 1:1 ratio.

Soak the rice for 30 minutes, and flip the switch on the rice cooker to “cook.” Sushi rice takes 40-45 minutes to properly cook so leave it undisturbed!

When finished, transfer the cooked rice to a large plastic or wooden bowl to promote quick cooling.

For every uncooked-cup of rice, use 1.2oz of prepared Sushi Zu. For example, if preparing 5 cups of uncooked rice, use 6oz of prepared Sushi Zu. Use a rice paddle to gradually cut into the rice from the outside, turning it toward the center. Slowly drizzle the Sushi Zu over the rice, gradually cutting into the rice from the outside and turning the rice to the center of the bowl.

Envision folding a delicate batter together.

As the rice cools and mixes with the Sushi Zu, the rice should take on a glossy appearance.

After combining the rice and Sushi Zu, let the rice sit for 5 to 10 minutes. Turn the rice and allow it to rest another 5 to 10 minutes.

Sushi rice should be around body temperature (98.6 F,) but not too much warmer or cooler as temperature effects the final texture and consistency of the rice. If the sushi rice cools too much, return the rice to the rice cooker set on “keep warm” with the lid open and a damp towel covering the inner cooking pan .

Sushi Zu (Sushi Vinegar)

Hondashi Nikiri

7:5:1 Rice Wine Vinegar to Sugar to Salt

2:1:1 - Shoyu to sugar to Mirin

Bring the vinegar, sugar and salt together in a sauce pan. Add a palm-sized piece of Kombu, a dark hearty kelp, frequently used to flavor Japanese dashi and broth.

After combining the Shoyu (Japanese soy sauce) and sugar in a sauce pan, add a healthy handful of Bonito shavings. Bring mixture to high heat before reducing to medium low, and watch for what's called a “sugar boil.�

As the water content evaporates, the sauce changes gradually from a slow boil with deep, large bubbles to a boil with fully-colonized small bubbles throughout the liquid. This will take anywhere from 5 to 10 minutes, depending on the level of heat and the volume of the mixture.

Remove from heat and cool.

Bring the mixture to a boil, and remove from heat to steep for ten minutes.

Remove the Kombu, and transfer newly prepared Sushi Zu to a squeeze bottle or another convenient vessel. When stored at room temperature, Sushi Zu will keep indefinitely.

Once cooled, strain out the Bonito shavings.

Reserve the mixture for later use.

Tuna, Tuna, Tuna

a layering of varying flavors of tuna.

You will need sushi grade or very high-quality Albacore or Yellowfin tuna. Feel free to ask a trusty fish monger for recommendations regarding options when buying tuna for this recipe to use immediately. Or, age the tuna at home.

Nori has varying grades based on its quality.

Look for “gold” grade nori sheets or, if unsure as to what grade the nori is, look at the color; the darker and blacker, the higher the quality. If the nori is lighter and greener, it's lower quality. Cut the sheets of nori in half before use.

Fill a small bowl with water and add splash of rice wine vinegar.

To compose the maki roll, slightly wet your hands with the water and vinegar mixture.

Apply the sushi rice evenly to the nori, using a smaller handful or about 1/3 cup of sushi rice for each roll. Leave a 1/4 inch stripe along the top of the nori with no rice to act as a “fastening strip.” Sprinkle toasted sesame seeds on top of the rice. Portion the tuna to your preference.

After rolling the makil, slice each roll into six pieces, cutting the roll in half. Line up the two halves side by side and make two more cuts to yield six even pieces.

Arrange the pieces of the maki with cut ends up and squeeze on a nice drizzle of Hondashi Nikiri. Top with a dose of Bonito shavings.

21 - MUNCH FALL 2013

Slow Food for Fast Times Foodie Robots’ Fall Feast

by Michelle Briggs, Lindsey Workman, Annie Brown

Sweaters, football, chili, sugar, spice, and everything nice…we are “Fall Fanatics” over at FoodieRobots. Not only is the start of fall an opportunity to renew and reflect on where have we been and where we have yet to go, it is also a time to savor and celebrate the richness of the year’s harvest. A meal prepared from fresh seasonal ingredients provides an opportunity to nourish our body and our soul, and too often it is wasted.

FoodieRobots, was started in large part, to share our belief that food and dining should not be thought of as a daily chore to check off the list. Rather, food and dining should be thought of as a daily opportunity to enjoy a sensory experience, to renew and reflect on the day, and to share the company of friends and family.

There is something intimate, personal, and present about sharing a delicious meal with your nearest and dearest. It is a time to embrace one another and to listen to stories and shared experiences. It is a moment in our crazy social media tech-centered days to fully engage in our surroundings and notice what is going on around us. As the air starts to chill and things begin to cozy down, fall is the perfect time to recommit to slow food and all the wonderful experiences that go along with sharing a seated meal with friends and family.

In the spirit of sharing slow food for fast times and celebrating fall, we put together a meal featuring some of our favorite seasonal ingredients. We hope this meal will encourage you to take time out and celebrate the season, to eat with friends and family, and most importantly….enjoy the experience.

Visit our blog: FoodieRobots.com

HatchScones

by Michelle Briggs

Ingredients

How to

2 cups all-purpose flour

Preheat oven to 400. Mix the minced hatch chili and the shredded cheese with 1 tablespoon of flour and set aside.

1 tablespoons baking powder 1 tsp salt

In a large mixing bowl, mix the remaining flour, baking soda and salt. Cut in the butter until pea sized.

1 tsp nutmeg 8 tablespoons cold butter, diced ½ cup heavy cream 2 eggs lightly beaten egg wash: 1 egg lightly beaten with 2 tablespoons water to make an egg wash ¼ pound of mild white cheddar or Berliner Der Kase coarsely shredded 1 hatch chili, seeded, stemmed and minced Pinch of coarse sea salt

Lightly whip the eggs and cream and add to the dry ingredients. Add the cheese and hatch chili mix to the dough and mix until all ingredients are well-incorporated.

Place dough ball on a well-floured surface and knead for about a minute. Pat dough out to an inch thickness. Use a circular biscuit cutter and place scones on a parchmentlined baking sheet. Brush the scones with the egg wash and bake for 20 minutes or until golden.

Enjoy with Bulgur Wheat Chili.

“First we eat, then do everything else”—M.F.K. Fisher

Bulgur Wheat Chili

by Lindsey Workman

Ingredients

How to

6-8 servings

Heat the oil over medium-high heat. When hot, add onion, bell peppers, squash, and garlic. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the tomato paste until it’s evenly distributed and begins to color, another minute or two. Add the chilies, tomato, stock, beans, chili powder, and a good sprinkling of salt and pepper.

1 quart of chicken stock 2 tablespoons olive oil 1 red onion, chopped 1 can of red kidney beans 2 bell peppers, any color, cored, seeded and chopped 1 yellow squash, chopped and quatered 2 tablespoons minced garlic 3 tablespoons tomato paste 3 cups chopped ripe tomato or about 1 1/2 lbs. canned with juice

Bring to a boil and then turn the heat down so the mixture bubbles gently; cook, stirring occasionally, until slightly thickened, about 30 minutes. Stir in the bulgur and cook for 10 minutes, then turn off the heat and let sit until the bulgur is tender, about 15 minutes.

Add garnish and enjoy! serve hot or store, covered, in the refrigerator for up to 3 days before reheating.

2 to 4 roasted hatch chilies 1-2 cans of chipotle chilies with adobo sauce, minced 2 tablespoons chili powder Salt and freshly ground pepper to taste 1 cup bulgur wheat Sliced scallion and chopped cilantro leaves for garnish

25 - MUNCH FALL 2013

Pumpkin Walnut Cookies

with Brown Butter Icing

Ingredients 2 ½ cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 teaspoon allspice ½ teaspoon cinnamon ¼ teaspoon ground ginger 4 tablespoon (½ stick) unsalted butter, softened 1 ½ cups firmly packed light brown sugar 2 large eggs, at room temperature 1 cup canned pumpkin puree 2 teaspoon vanilla extract 1 cup chopped walnuts*

Icing: 2 cup powdered sugar 3 tablespoon milk 1 teaspoon vanilla extract 3 tablespoon unsalted butter

Garnish: Walnut halves or pieces

How to Preheat oven to 375 degrees. Line two cookie sheets with parchment paper and set aside.

In a small bowl, combine the flour, baking powder, salt, all-spice, cinnamon, and ginger.

Set aside.

by Annie Brown

Cream the butter and sugar with a stand or hand mixer until evenly combined. Add the eggs, pumpkin and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Stir in the walnuts by hand*. Use a small cookie scoop or tablesppon to drop the batter onto prepared cookie sheets, leaving a few inches between each for expansion. The cookies will be soft, but will firm up during baking. Bake for 10-12 minutes until cookies are solid but still soft and cake-like. Cool the cookies on the sheets for 10 minutes, and then remove to a wire rack to cool completely.

To make the icing: Place the powdered sugar, milk, and vanilla in a small bowl and set aside.

In a small saucepan over medium-high heat, cook the butter until lightly browned and fragrant, about 3-5 minutes. Gently swirl the pan often to prevent burning. Butter is ready when it is a light caramel color. Remove from heat and add to the other ingredients. Use a spoon or spatula to mix until smooth and creamy.

When the cookies are completely cool, pour a generous amount of icing on each cookie, and top with a walnut half*. Let the icing set completely before serving. Cookies will keep for up to a week in an airtight container. * note about walnuts: You can make half of the cookies nut-free. To do so, reduce amount of walnuts to ½ cup. Before adding the nuts to the batter, scoop half out onto prepared sheets, and then add chopped nuts to remaining half. Use the walnut halves to top the cookies with nuts and leave the other plain.

ON THE ROAD WITH KAITEKI RAMEN

by Kimberly Hickerson

Outside the Photo Art Studios in the Plaza District, a line around the block has formed, an eclectic mix of old and young. The crowd surges toward the front in peaceful waves, waiting excitedly for a taste of Oklahoma City’s first ramen truck.

Make no mistake: OKC’s finest foodie sleuths have waited months for this event. Chefs Jeff Chanchaleune and John Vu, hard at work frying brussels sprouts and slinging noodles in the steaming truck, have been waiting years for this moment.

Chanchaleune and Vu were roommates at the University of Oklahoma, studying journalism-advertising and photography, respectively. While attending OU, they received a hands-on culinary education in the kitchens of Sushi Neko, In the Raw and Coriander Cafe.

29 - MUNCH FALL 2013

They also cooked together at home, experimenting with the Momofuku Cookbook and every chefs’ much beloved book, The Flavor Bible.

After they received their degrees from OU, Vu went to Houston to work at Katsuya, and Chanchaleune left for Portland to help his aunt open a Japanese restaurant. Their plan was to gain quality experience in the restaurant industry so that they could later develop something of their own.

This time “abroad” gave them the opportunity to observe, taste and, most of all, cook a lot of food so that they were able to hone in on the flavors that they truly love.

Through phone calls, emails, and a brief stint of cooking together in Chicago, they drew upon everything that they learned in order to create a menu to bring home to Oklahoma City. Their understanding of raw ingredients led them to a concept of elevated Japanese street food. There is something pure and

natural to cooking Japanese in a truck on the street, and the recent Houston food truck craze made their dream look possible.

Kaiteki is the result of their experiences, a food truck where the two chefs make everything from scratch. Chefs Chanchaleune and Vu pickle their own English cucumbers, mild Fresno peppers, red jalapeños, and the daikon and carrots.

Chanchaleune and Vu prepare the house gochujang sauce for their chicken wings by hand. The pair use their homemade chicken stock, flavored with pork belly and fresh ingredients to make the broth for Kaiteki’s ramen. For the traditional ramen broth, the two chefs braise the pork belly in ginger ale, shallots and rolled chashu.

Noticeably, the broth in the vegan ramen is no afterthought. In this respect, Vu spent a few years eating vegan and vegetarian cooking, and he wanted to be sure that his food truck offered satisfying and thoughtful options for

all Oklahomans. He includes grilled enoki, local tofu, and soy-based broth that Vu has painstakingly cultivated to the height of flavor.

And, what a delicious plan it is - fried, pickled, braised, grilled and brought together with wavy noodles into its own umami and savory flavors.

The steamed buns have been through several recipe variations to perfect the texture.

Kaiteki pair their Pork Belly Bao with a plum sauce that adds just a hint of sweetness to balance out the pork that’s been roasting in a combination of salt and aromatics for 24 hours.

To get your Kaiteki Ramen fix, be sure to follow them at @kaitekiramen.

In the works is a spicy miso soup that will surely be another tasty addition to line-up of dishes, a dream-team combination of flavors.

Despite the pressure of a mammoth-sized crowd on their inaugural night, the two chefs’ passion and love for what they do remained evident throughout the evening. For years, Chanchaleune and Vu have been developing a well-laid plan to bring a ramen truck to Oklahoma.

31 - MUNCH FALL 2013

Grapefruit Vermouth & Cognac

by Cameron Epley

Cognac Old Fashioned

Grapefruit Vermouth

Two ounces cognac

Bottle of white wine

Grapefruit simple syrup Candied grapefruit slice Splash Kriek lambic

Cognac Manhatten 1 part grapefruit vermouth 2 parts cognac I used Landy VS cognac because it has the fleeting astringency and, like grappa, while maintaining citrus fruit notes. Thusly, I did not use bitters due to these singular qualities

Other Garnishes: “Flamed” grapefruit on rim

this technique adds some style and

preferably something inexpensive and “sweet” like table wine

Grapefruit peel with no pith One cup Cognac Herbs/spices of your choosing One half-cup cup Sugar I use turbinado because I’m hip as fuck

I start by separating the bottle of white wine into thirds; 1/3 to boil with the sugar and create a syrup, 2/3 to boil with the spices.

Begin your simple syrup of cognac and sugar. Boil ingredients in a sauce pan to reduce and develop.

an entire world of olfactory overload

Smoked cherry

After combining the spices/herbs of choice with cheap wine, bring to a very gentle boil for about 20 minutes.

Remove the infused wine/vermouth from heat and slowly incorporate the syrup. At this point you’ll want to turn the heat to a “low” and simmer for about 15 minutes. Once your finalized product rests and cools, pour it into a bottle of your choice.

33 - MUNCH FALL 2013

poultry nirvana

by Lacey Elaine Tackett

We all deserve a little luxury and, by that, I mean a little chicken luxury.

Culinary splendor is subjective, but our readers will agree that this technique is one of the easiest paths to poultry nirvana.

Although popularized in the 1950s country club, the whole Cornish Hen is a messy endeavor. Starting with the legs, I slowly pull apart the tiny bird with my fingers, and I feel like anything but a lunching-lady.

Like a two-egg soufflĂŠ or a whole roasted artichoke, this recipe is something to eat alone or with the one person who you hold nearest and dearest. The diminutive size of the hen allows its seasoning to truly saturate the bird.

My personal favorites are the tiny bits of meat around the backbone.

The clean flavors and classic preparation may seem simplistic, but relax, cook, and enjoy. True luxury is allowing yourself to savor every mouthful.

2 Cornish Hens 1 bunch rosemary 1 bunch thyme 1 lemon Set your oven to 375 degrees. Check birds for feathers, and trim away any fatty extra skin beneath the thighs-- if preferred.

Season the cavity with salt. Stuff with the herbs and a quarter to half of the lemon, depending on the hen’s size. Leave room for air to circulate within the bird. Massage olive oil into the skin of the hen, or use an herbed compound butter if on hand. Salt and pepper liberally. Tie the legs together and tuck the wing tips under or between the thighs.

Set a large heavy-bottomed steel pan on medium-high heat. When hot, add a drizzle of olive oil. Place the hens on their backs to sear the skin. Cook for five minutes.

Transfer the pan into the oven. Roast for 50 to 70 minutes until the thigh meat reaches a temperature of 165. Rest before eating. The pan juices make an excellent sauce when reduced.

35 - MUNCH FALL 2013

CHEWING THE FAT Kimberly Hickerson & Lacey Elaine Tackett talk with Robby Harris and Jake Barrow of the Two Average Dicks Podcast at Braum's

Two Average Dicks is a podcast by two best friends that have known each other for half of their lives. Featuring comedians, musicians, and artists, the podcast is frequently funny, often nostalgic, and always a fresh perspective on what its like to grow up and live in Oklahoma.

K: How many times have you said the word Braums in the podcast?

R and J: Oh, hundreds. It’s gotta be.

started, we’ll record an episode, I’d go to proof it before we released it and I think “Oh no” but there was a point where I thought ... “whatever, just do it.”

L: What’s the special connection there?

J: Put it all on the table.

J: We just like Braums. That’s what it comes down to. The blue cheese bacon burger is like our McRib.

K: I just listened to a “vanilla episode”, where it’s just the two of you, and you’re talking about being caught masturbating that’s what I’m talking about. Do you still feel that attitude of “put it all on the table” when you listen back to that? It’s not philosophically deep, its more real honesty.

R: Well my first job, I worked at the Braums at Choctaw. I learned a lot about work and I learned that I never want to work fast food again. …But so that’s kinda of why I have a connection with Braums. As much as I wasn’t cut out to work there, I really like the food, and I even liked it back then. I eat there all the time. I like that it’s local, I mean it’s based in Oklahoma you know, not everything has to be ... for lack of a better word up-street.

J: Their food comes from actual cows.

K: I listen to the show a lot and it’s funny, but you’re also very honest about stuff, like so honest it scares me. How do you all feel about putting that on tape? How do you feel about that level of honesty?

J: I love it. I honestly love it. I love being an honest person. It makes me feel good.

Because, we’ve talked about this a lot on the podcast - its self-awareness. It’s something that we’re quickly loosing our grasp on.

R: Its crucial and a lot of people, even myself and I do have to keep myself in check, but a lot of people go through life and they’re not honest with themselves, or friends, or lover, whatever. A lot of times, mostly when we first

J: Its honesty but its also entertaining, its funny. It’s that Porky’s style sense of humor.

R: And being from the Midwest, I think that people are a lot more closed up here. We talk about what guys talk about when they sit around and talk over beer. We’re just moving it from the bar to our studio. There are times when I think, “Maybe I shouldn’t have said that” but honestly there are very few things I won’t talk about. Very few. I do it because I want to be honest with myself, but also offer something entertaining, and in a small way insightful. I’d like for someone to listen to it and realize that they don’t have to be so closed-in, they can be honest. I’m also not afraid to embarrass myself.

L: I also consider Two Average Dicks to be a low-level, non-pretentious conversation about culture. What is your philosophical standing on food? What you eat? Where you eat? Do you have a standpoint?

J: I love food, but I don’t go as scientifically in

“I’d say I’m a surface level foodie. When I go someplace, and they have a ruben sandwich or a bacon-blue burger, I try that. I’m not going for whatever is more off the beaten path. Like when I eat Thai food, I get the Pad Thai” - Jake Barrow depth as most people go. I’d say I’m a surface level foodie.

When I go someplace, and they have a ruben sandwich or a bacon-blue burger, I try that. I’m not going for whatever is more off the beaten path. Like when I eat Thai food, I get the Pad Thai.

R: We’ve joked around about people who take food pictures on Instagram. The reason I joke about it is not because I think anyone is lame for doing that, but because I’m so basic when it comes to food I’m like a scavenger. A survivalist. I could eat a turkey sandwich every day and be okay with that. I’m hungry, I go find something. I love to eat, and I love good food, but I’m just so boring. There are a lot of good places to eat in OKC. However, Erika, my fiancé, and I just got back from Austin, TX thinking about how food there is so accessible and good.

K: What do you guys cook yourself? Robby, you make great deviled eggs. Do you guys cook often, and if so, what are you making?

J: I cook fairly often but when I cook I make omelets.

I’m a breakfast guy. I can cook breakfast any time of day, and when I go out and buy groceries specifically to cook something its usually breakfast related.

R: I love to grill. I love steak.

I even think something like a hot dog, a hot link, everything cooked on the grill tastes better.

Chicken, even asparagus. I love charcoal grilling. I think it would be a disservice to my dad if I went propane. My dad’s super into grilling. Thats where I get my love of it. We call my dad’s grill his alter, and every Saturday and Sunday he goes out there and worships at the alter.

L: So it’s nostalgia again?

J: But they don’t have a Braums?!

R: It is! It’s nostalgia and steak.

R: Yeah, as much as I talk about hipster-foodies, I think its good that OKC has Pizza 23 and cool food trucks like Waffle Champion. The more options the better.

L: Best meal you’ve ever had; not the most expensive but the most memorable.

R: As of recently, we went to Smitty’s barbecue in

Lockheart,TX fourty minutes outside of Austin. It’s in the middle of this cow-town, very old school. You walk in, and there’s not even a sign, you’re lost, you walk down this long hallway and then you actually go into where they’re cooking the meat. You see the flame on the ground.

You order meat by the pound, they wrap it up, hand you half a loaf of bread, and that’s it! No bullshit. I had sliced brisket and sausage ... the best sausage you’ve ever had in your life. The brisket was just falling apart. It was amazing. That to me was memorable because it was so delicious and so filling, we had to roll ourselves out of there, but at the same time it so simple. To me that’s what wrong with so much modern food. It can be good without being completely over the top. Just like our podcast. We don’t have to put it out there all the time to entertain.

J: I don’t know if I have one specific memorable meal, but my dad was in the Air Force and I was born in Germany, so anytime I step into Royal Bavaria or Old Germany I’m bombarded with waves of nostalgia. Any time I go to those places it’s

good. Schnitzel and spaetzel.

Beer. Royal Bavaria has fantastic beer that they make there. I have the Dummy’s Guide to beer, and they’re in that! Their beer recipes were passed down from a royal family.

K: So how many people have you had on the podcast?

J: We’ve done about 55 interviews with people.

K: Do you feel like you’ve learned anything in general through people? Do you feel that you’ve personally learned or gained something by getting to know all these people?

J: I’ve learned a lot about interacting with strangers on a professional level, that’s a lot of it, but I’ve also learned a lot about the subject matters that these people bring to the table and how it is that everyone can bring there own flavor to something. Its just like cooking. Our podcast is like a soup and you can throw in Eric Ellenwood, he makes it meaty. Different people bring different elements to it.

R: Yeah. You guys (Munch Mag) are the sugar and spice.

Erika (Robby’s fiance) is a Sour Patch Kid. Personally, to add to what Jake said, I’ve learned when to shut up. I love talking .. but listening to other podcasts I enjoy, the beauty of the negative space sometimes out weighs the constant blabbering. I’m getting better, but I’ve got a long way to know. I’ve got to learn when to not just jump in, and to let either Jake or the guest finish their thought. You get excited and eager and want to join in, but I’ll literally lean back or push my mic away. That’s the best thing I could gain from this. That and knowing Jake’s masturbatory habits.

R: I would say anyone interesting who thinks that they would like to sit down and have a conversation. And people who enjoy Braums!

J: That is true, we both know each other’s masturbatory habits really well. He lays down, I sit down.

R: See, I was going to say bacon. If I’m stranded on a desert island with an endless supply of eggs, or an unlimited supply of bacon ..

I’m going out on bacon. I’m going to get fat.

K and L: *laughs* R: Let me also say that we don’t always have to be vulgar. I’ve been playing this game lately where I try not to curse on the podcast.

K: So if someone wants to be on your podcast, feels like they’d be a good guest, what’s the best way to contact you?

And what is an appropriate guest?

L: You welcome lovers of Braums burgers.

K: And if you’re vegetarian, you can be a milkshake drinker.

R: Yeah, they have salads now too. That’s heresy to me, but they have salads now.

L: So we’ve asked this before, it’s a good question. If you could only have one for the rest of your life: bacon or egg.

J: Egg.

L: It does protect you from the starvation later.

R: You can wear fat as armor.

J: But you can do so much with an egg! Think about it.

Nothing hatches from bacon.

R: Just on the island - bacon.

“I love to grill. I love steak. I even think something like a hot dog, a hot link, everything cooked on the grill tastes better. Chicken, even asparagus. I love charcoal grilling. I think it would be a disservice to my dad if I went propane” - Robby Harris

#MUNCHMAG Tag us on Instagram at #MUNCHMAG with your own images of homemade recipes and shots of local restuarants, to possibly be included in our upcoming winter issue of MUNCH.

naniokc

amicable - popup restaurant

backdoor barbecue

@jermworm668

@lakimberle

@poppippop

duck at saints

king oyster mushroom, charred shallot and zucchini

its barbecue time in the foodierobots house

@andonwhitehorn

@andonwhitehorn

@foodierobots

40 - MUNCH SUMMER 2013

smoke, spice and everything nice

homemade tamales, rice & salsa

grilled chicken taco with guac

@foodierobots

@rachelphotographs

@rachelphotographs

x4 kills under my belt

favorite lunch picasso cafe

salmon belly sushi naniokc

@slasherflicks

@slasherflicks

@c4lbers

yellow fin bonito flakes naniokc

dinner with mum

finally got some kaiteki ramen

@c4lbers

@uhohdynamite

@uhohdynamite 41 - MUNCH SUMMER 2013

CALL FOR ENTRIES Munch Magazine is a quarterly, independent, online food magazine produced in Oklahoma City. Our magazine features recipes, essays on foodstuffs, and local Oklahoma restaurants.

We are seeking like-minded individuals to get involved, so if you're interested in submitting a piece or recipe, please let us know. We hope to foster a sense of community for local food lovers and would love to hear your ideas and feedback!

WHAT'S NEXT: Issue 4 - WINTER Submission Deadline - December 1st Publication scheduled for mid-Jan munchmagazine@gmail.com

M