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Daniel Meng

@mengseats

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Making cooking more accessible
MasterChef s16
📍 LA | [email protected]

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the intrusive thoughts won this round 😂🤣
Meet Daniel (@mengseats) on #MasterChef: Global Gauntlet NOW on @Hulu! 🌎👨‍🍳🔪 by @mengseats

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6 months ago

Mapo ravioli, my MasterChef audition dish by @mengseats

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6 months ago

My story by @mengseats

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4 months ago

Poblano con queso tacos by @mengseats

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5 hours ago

Make these black sesame spider web cookies this Halloween with everything from @Albertsons #AlbertsonsPartner #Albertsons #MyLocalAlbertsons

Ingredients
    •    1 cup unsalted butter, softened
    •    ¾ cup granulated sugar
    •    ½ cup packed brown sugar
    •    1 large egg + 1 egg yolk
    •    2 tsp vanilla
    •    2 cups all-purpose flour
    •    ⅓ cup finely ground black sesame
    •    ½ tsp baking soda
    •    ½ tsp salt
    •    Marshmallows

Directions
    1    Toast the black sesame seeds in a dry skillet over medium heat for about 3 minutes, until fragrant. Cool, then grind with 1 tbsp of the granulated sugar until powdery.
    2    Whisk the flour, black cocoa, sesame powder, baking soda, and salt together.
    3    Beat the butter and both sugars for 2 to 3 minutes until fluffy. Beat in the egg, yolk, and vanilla.
    4    Mix in the dry ingredients until just combined, then chill the dough for 30 minutes.
    5    Heat the oven to 350°F. Scoop the dough into 2 tbsp balls and place them 2 inches apart on lined sheets.
    6    Bake for 10 to 12 minutes, until the edges are set. Cool on the pan for 5 minutes, then move to a rack.
    7    Microwave the marshmallows in a greased bowl in 15-second bursts, just until puffy, then stir. Work in small batches because they set fast.
    8    Grease your fingertips or a fork, pinch a bit of melted marshmallow, and pull it into thin strands across each cookie. Repeat in different directions to build the web. by @mengseats

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3 days ago

Make this light yet creamy garlic shrimp pasta with @pompeian’s Extra Virgin Olive Oil #ad

Pompeian has over 100 years of olive oil expertise and is farmer-owned, so they have some of the best olive oil out there

Ingredients
- 3 oz pasta (I’m using angel hair)
- 10 shrimp, peeled and deveined
- 2 tbsp Pompeian Extra Virgin Olive Oil
- 2 cloves garlic, minced
- ¼ cup dry white wine
- 2 tbsp heavy cream
- ¼ cup finely grated Parmesan
- 1 lemon
- Salt and black pepper
- 1 tbsp chopped parsley

Directions
1. Cook your pasta in salted water until al dente. Reserve about ½ cup pasta water, then drain.
2. Heat Pompeian olive oil over medium-high heat. Season your shrimp with salt and pepper, then sear for about 1 minute per side, then remove.
3. Lower the heat to medium. Add garlic and cook for about 30 seconds.
4. Deglaze with white wine and simmer for 1–2 minutes until reduced by about half.
5. Add heavy cream and simmer gently for 1–2 minutes.
6. Toss your pasta into the sauce, adding a splash of pasta water as needed until glossy and creamy. 7. Add shrimp, parmesan and lemon zest, then toss.
8. Serve with a drizzle of olive oil, parmesan, and parsley. by @mengseats

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7 days ago

Cooking skills every home cook should know pt 5: how to slice an avocado 🥑 by @mengseats

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9 days ago

Is it worth it to make Chipotle guacamole at home by @mengseats

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15 days ago

Day 4 of making the best dish from every country: birria tacos from Mexico 🇲🇽

Ingredients
- 3 lbs chuck roast
- 2 tsp black peppercorns
- 1/2 teaspoon cumin seeds
- 2 cloves
- 3 cups chicken stock
- 2 plum Roma tomatoes
- 2 tomatillos
- 2 guajillo chiles
- 1 ancho chiles
- 2 árbol chiles
- 8 cloves of garlic
- 1 whole yellow onion
- 2 whole bay leaves
- 2 cinnamon sticked

Tacos
- Corn tortillas
- Birria beef + consommé
- Oaxaca cheese
- Diced white onion
- Minced fresh cilantro leaves
- Lime wedges

Directions
1. Trim the fat from the chuck roast and cut the beef into large chunks. Thinly slice the fat and cook it in a large pot until rendered.
2. Season the beef with salt, then sear it hard on 2 sides. Remove and set aside.
3. Add the seeded chiles, peppercorns, cumin, and cloves. Toast for about 30 seconds. Add the garlic, then the onion, tomatoes, and tomatillos. Cook for 1 minute.
4. Add the chicken stock, cinnamon sticks, and bay leaves. Simmer for 10 minutes.
5. Remove the cinnamon sticks and bay leaves. Blend the chiles and vegetables with enough cooking liquid to make a smooth sauce.
6. Pour the sauce back into the pot. Add the beef, cinnamon sticks, and bay leaves. Cover and cook on low for about 3 hours, until the beef is very tender.
7. Shred the beef and mix in a little consommé.
8. For the tacos, dip the tortillas in the red fat on top of the consommé. Add Oaxaca cheese, shredded beef, onion, and cilantro.
9. Fold and fry on both sides until crispy and the cheese is melted.
10. Serve with consommé and lime wedges. by @mengseats

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15 days ago

Cooking skills every home cook should know pt 4: how to sharpen a knife 🔪 by @mengseats

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16 days ago

Making this creamy miso morel udon with morels from @grace_of_earth_official
(Costco item #2010758)

Morels are a rare, expensive mushroom with a unique honeycomb pattern and earthy, nutty flavor. They’re hard to cultivate, have a short growing season, and they’re highly perishable since they’re hollow, but @graceofearth has these dried ones at Costco for only $15. Try them out and let me know what you guys think

Ingredients

- 10 dried morels
- 1 tsp soy sauce
- 1/2 tsp honey
- 1 pack frozen udon
- 1 tbsp butter
- 1 garlic clove, minced
- 1 tbsp white miso
- ⅓ cup strained morel soaking liquid
- ¼ cup heavy cream
- ½ tsp sesame oil
- 1 scallion, sliced

Directions

1. Soak morels in ~¾ cup warm water for 10-20 minutes. Remove and dry the mushrooms well, reserving the soaking liquid.
2. Sauté morels in butter for 4–5 minutes until thoroughly cooked, then add soy sauce and honey and cook for 30 seconds, then remove pan.
3. Melt butter and sauté garlic for 30 seconds, then add the miso and cook for 30 more seconds.
4. Add in heavy cream and stir, then add your cooked udon to the sauce, diluting with reserved morel soaking liquid while stirring.
5. Finish with scallions, sesame seeds, and sesame oil. by @mengseats

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17 days ago

Made these honey garlic wings with my @cosoricooks Iconic Air Fryer. Get yours now, and use code BOBBY10 to see how much you save #sponsored

#airfryer #cosoriairfryer #cosoriiconic

Ingredients:
Wings
- 1 lb chicken wings
- 1 tsp salt
- 1 tbsp corn starch
- 1/2 tsp baking powder

Honey garlic glaze
- 2 tbsp butter
- 8 cloves garlic, finely minced
- 1 tsp chili flakes
- 2 tbsp honey
- 1 tsp soy sauce
- 1/2 tsp rice vinegar

Directions
1. Mix your wings with salt, corn starch, and baking powder.
2. Air fry your wings at 450 for 25 minutes or until golden brown.
3. Melt butter, and sautee garlic for a minute, then sautee chili flakes for a minute.
4. Add honey, soy sauce, rice vinegar, and stir to combine.
5. Toss wings in glaze and garnish with scallions. by @mengseats

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23 days ago