One of the qualities we love about food is that it can take you on a trip around the world, and you don’t even have to leave your kitchen! Every type of cuisine offers unique flavors, ingredients, and cooking techniques that represent the rich culture of its origin.
We asked the Lobels to share with us what they love about their favorite ethnic cuisines.
Evan – “I love Italian cuisine because it’s rich and savory. Some of my favorite dishes are Osso Buco, Veal Parmigiana, and Chicken Scarpariello. When I make Chicken Scarpariello I like it on the bone. I pan sear it in my old, heavy cast iron skillet. I like to pair this dish with potatoes and fresh thyme from my garden.”
David – “Growing up, it was a family tradition to go out for Chinese food on Sundays, so I’ve grown up loving Chinese food. I usually like to get a seafood dish or Lo Mein. I also really like Chicken with Chinese Vegetables. When I make this dish at home, the key is to use dark meat—either the thigh or the drum stick. These pieces are by far the most flavorful and pair nicely with the Chinese vegetables.”
Mark – “I really like Chinese food. I like just about everything on the menu. I like to get General Tso’s Chicken or Chinese Spare Ribs. I also like Beef and Broccoli. When I make Beef and Broccoli at home, I always use our USDA Prime Filet Tails because they are so tender. Oh, once on vacation I went to a Chinese restaurant and I got this sizzling filet dish in a rich brown sauce. It was so tender and delicious—I’m still thinking about that meal!”
Stanley – “I’m always going out for Chinese food—I love it! I like to get Sweet and Sour Chicken or Eggplant in Garlic Sauce. I also love getting Chinese Spare Ribs. When I make the spare ribs at home, I like to pre-cook them and then marinate them in Lobel’s Barbecue Sauce. Then I throw them on the grill to finish. They’re delicious!”
What’s your favorite ethnic cuisine? What’s your favorite dish? Do you ever make it at home, or do you leave it to the professionals and only order it in restaurants? Is there any dish you feel just can’t be properly recreated outside of its natural habitat?