*Kid Skwid is a sous chef at Spago restaurant in Beverly Hills. On his rare days off, he enjoys riding his bike around LA and going to the beach. Follow him on Instagram (@kidskwid5) to see his gourmet breakfasts at Casa de Kei.
Author Archives: Kid Skwid
May 21, 2013
Casa de Kei: Mame Gohan (Beans + Rice)
Mame gohan (beans and rice) with English sweet peas, organic radish, negi (green onions) and katsuo bushi (bonito flakes).
INGREDIENTS
Serves 2
1 cup short grain rice (washed)
1 1/8 cup dashi or water
1 cup shucked and blanched English sweet peas
1/2 cup cut and blanched organic radishes
1/2 cup katsuo bushi
2 tbsp thin sliced negi
A dash of soy sauce
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April 3, 2013
Casa de Kei: Spring Pea Salad
Lightly sautéed green salad with upland cress, sweet english peas, pea tendrils, ginger, purple artichokes, green scallions, baby bell peppers, blood orange and artichoke chips. Perfect for spring!
INGREDIENTS
Serves 2
1 small bunch upland cress (watercress is a nice alternative)
10 pea tendrils (keep a few raw pea tendrils and raw upland cress for garnish)
1 cup shucked and blanched sweet english peas
8 artichoke hearts peeled and cleaned (cut 4 into quartered; and 4 sliced thin on a mandolin for chips)
1 coin ginger, julienned
1 blood orange segmented
2 green scallions sliced on a bias
2 baby bells peppers, quartered
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March 13, 2013
Casa de Kei: Beer-Boiled Shrimp, Asian Style
INGREDIENTS
1.5 pounds large shrimp, head and shell left on, rinsed well (I used Ridgeback shrimps from Santa Barbara)
3 (12-ounce) bottles of Japanese lager beer (I used Sapporo)
1 cup water
1 tablespoon Old Bay seasoning
1 teaspoon kosher salt
1 teaspoon coriander
1 teaspoon black peppercorns
1 lemon, halved
2 coins of galangal or ginger (couple slices)
1 stick lemon grass (smashed)
2 stalks green onion (sliced)
2 dried red chilis
Few leaves Thai basil
Few leaves cilantro
METHOD
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February 20, 2013
Casa de Kei: Gyū-Don (Beef Bowl)
Gyū-don w/ tokyo negi, chive points, tofu and shichimi
RECIPE
Serves 2
1/2 lb thinly sliced beef
1/2 block tofu (cut into 9 pieces)
1 stick of tokyo negi (you can use regular green onion or yellow onion)
3/4 cup of beef stock or dashi
2 tbl sake
2 tbl mirin sweet cooking sake
3 tbl soy sauce
2 teaspoon sugar
6 chive sticks
2 donburi (bowl) portion of rice
METHOD
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February 6, 2013
Casa de Kei: Uni + Tobiko Pasta
Ladies and gentlemen, meet Keisuke aka Kid Skwid, my beloved brother. He has recently been promoted to sous chef at the famed Spago restaurant in Beverly Hills. Congrats, K! And lucky for us, he will grace the pages of Umami Mart regularly, with simple yet fancypants recipes taken from his impressive home-cooked breakfasts on his Instagram feed (@kidskwid5). Make sure to follow him, like and comment on his photos — the more popular photos will be featured here and he’ll show us exactly how to prepare the dishes.
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