Everyone loves chicken teriyaki! This recipe comes from Martin Yan, a Certified Master Chef, host of numerous cooking shows and probably North America's best known Chinese cooking expert.
A twist on traditional buffalo chicken wings, made with Chinese seasonings. This recipe comes from John Mitzewich. A chef with over 20 years experience in the food industry, John left a teaching career at San Francisco's California Culinary Academy. His video recipe blog, Food Wishes, is nominated for Saveur.com's first annual food blog awards. John Mitzewich is currently working on a series of cookbooks and is the Guide to American Food at About.com
This festive appetizer that looks like a firecracker comes from a cookbook put out by Leeann Chin of the Leanne Chin restaurant chain, with her daughter Katie Chin. It has been reader-rated at 5 out of 5 stars.
A professionally trained chef and former restaurateur, Elaine Lemm was a judge in this season's final episode of the UK version of The F Word with star Gordon Ramsay. (She is also the About.com Guide to British Food). Lemm writes: "Chicken Tikka Masala is one of Britain's favorite foods. It is even considered one of our national dishes. This is my favorite chicken tikka masala recipe because I like a spicy, but not too hot or creamy dish.” The recipe includes a link to a video showing how to make it.
The light dusting of flour gives these "oven-fried" wings a nice coating to soak up the delicious honey soy glaze. Another recipe from professional chef John Mitzewich.
6. Crab Puffs
This Crab Rangoon recipe comes from Shirley Fong-Torres, who learned the recipe from her father, a chef at Trader Vic's restaurant. Her company, Wok Wiz Walking Tours and Cooking Center, runs a very popular series of culinary and historical walking tours in San Francisco throughout the year.
Don't be put off by the lengthy ingredient list!; most of it is seasonings for the dressing. Made with Ramen Noodles and peanuts, this recipe comes from Linda Larsen, the author of over 22 cookbooks, and About.com's Guide to Busy Cooks.
Serving a side salad at your Ocscar party? Chef Molly Watson has a quick and easy Ginger Vinaigrette that is perfect on Asian green mixes, on mizuna, or on tossed with thinly sliced cabbage for an Asian-style coleslaw. This recipe comes from chef Molly Watson. A contributing editor and former staff food writer at Sunset Magazine, Molly has appeared on numerous local T.V. and radio shows in the San Francisco area. Molly is currently working on her first book a collection of humorous food essays with recipes, of course! She is also the author of The Dinner Files and the About.com Guide to Local Foods.
Here's a great idea if you're looking for a quick and easy stir-fry to whip up before you sit down to enjoy the show. Shrimp and Vegetable Stir-fry comes Jaden Hair, author of The Steamy Kitchen Cookbook and SteamyKitchen.com.
10. Ginger Beer Fizz
And finally, a beer cocktail with a twist. This drink combines the smooth flavor of Tsingtao Pure Draft with the refreshing taste of ginger. This is another recipe from Chef Martin Yan.