Entries by admin_redboat

Fish Sauce Caramel

Makes 40-50 2 c cream 2 ¼ c sugar 6T butter, cut into ½-inch cubes 1 ¼ c light corn syrup ½ t sea salt 5T flax seeds, toasted 2 t fish sauce, Red Boat 40N Lightly brush a 9X13” baking pan with olive oil and line with parchment, leaving 2” overhang. Lightly brush parchment […]

Rock Fish with Red Boat Salt

Serves 4 4- 6 ounce fillets rick fish, or other similar white fish, boneless and skinless sea salt 8- ½-inch rounds cut from Red Boat salt compound butter, recipe below Preheat oven to 425-degrees. Season both sides of fish with sea salt and lay on a parchment-lined sheet pan. Top each fillet of fish with 2 […]

Recipes courtesy Chef Jenn Louis

Jenn Louis is the executive chef and co-owner of two restaurants, Lincoln and Sunshine Tavern, as well as owner of Culinary Artistry, a full service catering business. She has appeared on Bravo’s Top Chef Masters, and her work has been featured in various publications including the Wall Street Journal, The New York Times, Food & Wine, and Bon Appétit.

Recipes courtesy Chef Braden Wages

Braden Wages developed a taste for the service industry while working at his family’s amusement park in Lake George, New York. His grandfather helped him discover his passion for taking care of people, especially when it came to cooking, serving, and sharing a meal. He went on to study at Cornell University’s School of Hotel Administration where he was given the opportunity to visit and work in wineries and restaurants throughout California, Italy, and France.

Lemongrass Meat Ball

Ingredients: 6 Stick of lemongrass (Use the white part to chop) 2 Cloves garlic 2 Pounds lean ground beef 1/2 Teaspoon ground black pepper 1 Teaspoon Red Boat Fish Sauce 1 Tablespoon sugar or 2 tablespoon honey 1 Tablespoon oyster sauce 1 Teaspoon sesame oil Method: Preheat an outdoor grill for medium-high heat, and lightly […]

Mama Mien

Ingredients: 1 tbsp oyster sauce 1 tbsp RED Boat Fish Sauce 1 tbsp soy sauce 1 tsp sugar 3 tbsp water 1 tsp sesame oil 8 oz/230 g boiled egg noodles 1oz/28 g julienne cucumber 1oz/28 g julienne carrot 1oz/28 g gently boiled bean sprouts 1 tbsp chopped onion 3oz/85 g ground chicken 3oz/85 g […]

Red Boat Umami Mayo

Makes 1 generous cup (250 ml) Takes about 5 minutes, plus 30 minutes resting 1 large egg, near or at room temperature 1 small clove garlic, minced and mashed or put through a garlic press ½ plus ⅛ teaspoon Red Boat salt 1 teaspoon Dijon mustard 1 tablespoon maple syrup, delicate Grade A preferred 1 […]

Recipes courtesy Chef Edward Lee

Chef Edward Lee is a Korean-born, Brooklyn native who now calls the South his home. Lee is a three-time James Beard semifinalist for Best Chef: Southeast, has been featured in Gourmet, New York Times Magazine, Esquire, and Southern Living, challenged culinary royalty on Food Network’s “Iron Chef America” and was a favorite on Top Chef Season 9.