Omni chef contest yields food gems
Famous Peddler’s Char Kway Teow is one of the winners of the Omni street food chef contest.
Tapping in on the ever-growing popularity of street food, Omni Hotels & Resorts introduced their Simply Street Food menu in January and The Daily Meal had a chance to taste the dishes at the Omni Houston.
Click here for Omni's Simply Street Food Menu
Available through March, the six-item menu was chosen through a contest that challenged Omni chefs, as well as chefs from Global Hotel Alliance (GHA) properties, to create recipes inspired by the street foods of their home regions.
As a result, 160 dishes from 56 countries were submitted. Eventually, three Omni and three GHA chefs’ recipes were chosen for the Simply Street Food menu.
With its diverse range of flavors, the Simply Street Food menu is an extension of Omni’s "Flavors of the World" culinary arts initiative, which explores wine, food, and cultures from around the world.
The Simply Street Food menu continues this program by taking its influences and flavors from Singapore, Brazil, Abu Dhabi, the Dominican Republic, and various parts of the USA.
From more than 100 submissions, these are the winners.
Chocolate Brownie Bundt Cake
Attention all chocolate lovers: I’d like to introduce you to your new favorite cake…..the Chocolate Brownie Bundt Cake!
Awhile back, my friend Stacey shared a photo of a chocolate cake she’d made, and mentioned it was a chocolate brownie cake. Of course I was intrigued and immediately asked her to share the recipe.
I quickly learned where the cake got it’s name. It’s simply two boxed mixes combined into one–a chocolate cake mix and a brownie mix. Of course, you’ll need to add some eggs and oil, but that’s really all there is to it.
Stacey said, “I have made this in all kinds of pans, as cupcakes, and it’s awesome every time! It’s not a fluffy cake, of course, but is more rich and dense.”
Boy is it ever rich and dense–and that’s even before you add the chocolate ganache glaze! This is truly one of the best chocolate cakes I’ve every made or eaten.
I did make one little addition to Stacey’s recipe–a cup of mini chocolate chips. I figured I’d go all in on the chocolate, and it was definitely the right decision.
Besides being so easy to make, this cake will stay moist for days. Just keep it covered on the countertop. You can refrigerate any leftover cake, but I find that tends to dry cakes out a tad, so I try not to refrigerate unless absolutely necessary.
For the best flavor and texture, be sure to bring refrigerated cake back to room temperature before serving.
Like Stacey said, you can use just about any pan, including a 9吉, or 2-3 round pans for a layer cake. I love the presentation of a bundt cake, so that’s what I opted for.
If you’d like a little something to cut the richness of this cake, vanilla ice cream and fresh berries are both good options. However you serve this Chocolate Brownie Bundt Cake it’s going to be a hit!
Cinco de Mayo Recipes: Entrées
Crispy Quail with Corn Relish & Diablo Marmalade, Omni Corpus Christi Hotel
From Executive Chef Dean Sprague, this South Texas take on hot wings packs plenty of spicy Mexican flavors. Plus, this crispy quail appetizer is a best-seller at Republic of Texas Steakhouse.
- 4 semi-boneless Bandera quail
- 1 c seasoned flour (flour, smoked paprika, cayenne pepper)
- salt & pepper to taste
- 1 c fresh-cut corn
- ½ c diced red bell pepper
- ½ c diced poblano pepper
- ½ c diced red onion
- 1 diced jalapeno pepper
- 2 limes, zest and juice, divided
- 1 c orange marmalade
- ¼ c garlic chili paste
Cut quail in half lengthwise and season with salt and pepper. Dredge in flour and let rest. In the meantime, prepare corn, bell pepper, poblano pepper, red onion and jalapeno then sauté in a very hot cast iron skillet with a small amount of olive oil and zest and juice of one lime. Allow vegetables to char, then pulse together in a food processer with marmalade, chili paste and the zest and juice of one lime.
In a deep pan, heat 2 cups of oil to 250 degrees. Shake off excess flour from the quail and fry in the oil until golden brown. Remove and place on a drain rack. Season to taste and enjoy!
Pulled Pork Enchiladas, Omni Frisco Hotel
- 12 corn tortillas (softened in hot oil)
- 1 1/3 c pico de gallo
- 2 1/2 c ranchero sauce
- 2 c shredded colby jack cheese
- 1 1/2 lbs pulled pork
- 4 tsp sour cream
- 4 sprigs of cilantro
Mix 1 cup pico, 1/2 cup ranchero, 1 cup cheese and pulled pork into a bowl. Fill tortillas with about 2 oz of mix, roll and lay seam down into a large baking dish. Cook in a 300-degree oven until the internal temperature reaches 165 degrees. In a separate bowl, heat 2 cups of ranchero sauce. Pull out enchiladas, cover with ranchero sauce and remaining cheese. Place under broiler until cheese has melted. Garnish with sour cream and pico de gallo.
Charred Mini Lobster Tacos, Omni Nashville Hotel
This dish is one of the first small plates that Chef David Harker worked on for the nightly theater menu at the Augusta Restaurant in Colorado. It’s rich with Hispanic culture and features key elements of the street tacos you’ll find in coastal areas of Mexico.
- 1/2 gallon whole milk
- 8 oz roux
- 1/2 onion
- 1 bay leaf
- 1 tsp nutmeg
- 2 tsp salt
- 2 chipotles in adobo sauce
- juice from 2 limes
- 1 Tbsp cilantro, fresh chopped leaves
- 8 oz pepper jack cheese, shredded
- Fresh picked lobster meat
- 6 in. flour tortillas
Make Chipotle Béchamel: Make a standard béchamel cook out roux. Remove onion brulee and bay leaf. Add cheese to the heat mix until smooth. Add minced chipotles, lime juice and cilantro. Puree with an immersion blender and heat to serve.
Then, poach lobster in drawn butter gently. Warm béchamel just to bind poached lobster meat. Place lobster on fresh charred tortilla. Roll tight. Plate with roasted red pepper coulis and salsa verde, garnish with ancho puree, crema, pico de gallo and cilantro.
Sonoran Dog, Omni Scottsdale Resort & Spa at Montelucia
The Sonoran dog originated in Hermosillo, Mexico in 2009. Today, it’s a staple in the Arizona street cart scene and a favorite late-night snack of Chef Marcos Seville.
- 4 all-beef hot dogs
- 4 strips of thick-sliced pecan wood smoked bacon
- 4 Bolilo bun (or hot dog buns)
- 3 oz chipotle aioli
- 4 oz pico de gallo
- 4 oz black bean puree
- 2 oz grated cotija cheese
- 4 grilled jalapeno
- cilantro sprigs
Wrap bacon the full length of the hot dog and secure with wooden skewers on both ends. Then, heat corn or canola oil to 350 degrees and fry hot dog for about 3 minutes. While that’s cooking, lightly steam the bun. Spread warm black bean puree on a bun and place hot dog in the bun. To finish, garnish with pico de gallo, chipotle aioli, cotija cheese, cilantro sprig, and grilled jalapeno.
If you see a French toast, pancake, or chicken dish menu option that says "stuffed," it's a sign of trouble. See, stuffed means each bite is filled—and it's not like a topping, which you can easily scrape off. Whether that's Nutella and fruits in a berry sauce in each layer of your sugar-filled breakfast or breaded chicken that is stuffed with bacon or veggies, it's simply just over-the-top. The same can be said for something that is "loaded," such as potatoes or nachos.
17 Pesto Pasta Recipes Perfect for Spring
There are two types of people in the world: those who love and those who abhor pesto, that green-hued sauce traditionally made with crushed garlic, basil and pine nuts, blended with parmesan cheese and olive oil. Maybe it’s the texture, or maybe it’s simply how pesto tastes, but there’s one thing we can all agree on: You can never go wrong with pesto pasta, especially during the spring.
During the first few months of spring, when your basil plants are just starting to thrive, the first dish to come to mind for dinner &mdash and the easiest to make &mdash is any pasta-based dish, with pesto pasta right at the top of the list. Depending on how hearty you like your pasta, pesto pasta recipes can take as little as 10 minutes, while others are a bit more involved, but never take more than an hour. And even that is a stretch.
Whether you’re a fan of protein-packed pasta or lighter, more heart-healthy takes on an otherwise carb-loaded dish, we have all pesto pasta recipes that’ll convince even the most passionate of pesto-haters.
A version of this article was originally published August 2019.
The preparation of the dough for Roman style pizza requires care and attention to detail. In a kneading machine (or in a big enough container for those who work by hand), pour the flour, crumbled brewer's yeast and then salt, and mix. Only at a second moment is it necessary to add 75% of water at 4° (equal to 7 oz) and start to knead the dough with care, until it is stringy.
The dough is "strung" when it detaches from the walls and the bottom of the mixer easily and when it is compact, smooth, and elastic. Only when the dough has these characteristics can the remaining water (always at 4°) be added little by little, waiting each time for the pizza dough to have completely absorbed the remaining quantity of water.
Leavening of Roman style pan pizza dough must take place in the refrigerator, in an airtight container with oiled walls for about 44 hours at a temperature of 4°. Before, however, it must be left to rest in the same container for a variable period of time at room temperature. Even in this case the timing is precise: half an hour if it will rise at a temperature between 24° and 26°, 1 hour if there are between 21° and 23°, 1 hour and a half for temperatures between 18° and 20°.
Once leavening is complete, the phase called molding starts. The dough is then poured (without touching it) on a floured baking pan and proceed to form buns by dividing the pizza dough into many parts. Shaping must be done with a series of folds of 3, the classic portfolio folds. Then proceed to the second leavening, called appretto.
Appretto is done at room temperature for a minimum of 3 hours and a maximum of 4 hours and must be done in a closed container.
Turn on the oven at maximum temperature, possibly without ventilation. Prepare the baking pan, spreading a thin layer of oil. Roll out the dough of the pizza in a Roman style baking pan on a well-floured work surface and make a rectangular shape with only help of the first few fingers which must be open and almost parallel to the dough.
During this delicate phase you must seal the perimeter of the pizza, pressing it without imposing too much force but distributing the air in the dough properly across the whole surface.
Then transfer the pizza dough onto the baking sheet and dress it with the ingredients you have chosen. Bake for 6 minutes at maximum temperature, placing the pan on the bottom of the oven, then lower to 230° and move the pan to the middle shelf of the oven, adding the mozzarella only at this point. Then complete the cooking process for another 10 minutes.
Finally, take the pizza out of the oven and put it to dry on a wire rack and let it cool for a moment to get rid of any moisture before enjoying it.
18 Recipes Inspired by Your Favorite Street Food
One of the best things about diverse cities like SF and NYC is that you’re constantly surrounded by the cuisines of so many different cultures every time you step out onto the sidewalk. Alas, not all of us live in The Big City, so we’re not always within walking distance of fabulous food trucks and sizzling hot dog carts. But you know what? That’s not a problem anymore! From falafel sandwiches to shrimp tacos, we have 18 of the greatest street food-inspired recipes around.
1. Bacon-Wrapped Sonoran Hot Dog: It’s a hot dog on porky steroids. America, ladies and gentlemen. (via Everyday Southwest)
2. Golden Brown Pretzel: Soft, jumbo pretzels are the bomb! Plus, they’re as classic as street food gets. (via Cooking Classy)
3. Falafel Sandwich: We simply cannot take our eyes off of this falafel-filled delight. It’s like all the colors of the rainbow decided to have a rockin’ pita pocket party. We’re glad we got the invite ) (via Food People Want)
4. Roasted Chestnuts in Cinnamon Butter: Chestnuts roasting on an open fire… These warm and buttery chestnuts will hold you over till you’re ready to see snow fall again! (via Taste Magazine)
5. Eggplant Parmesan Pizza: Are you ready for this epic Italian mash-up in easy-to-eat street food form? Eggplant parmesan as NY-style thin crust pizza! We just love it when food trucks jazz up their offerings with crazy toppings (Ohh, and FYI: this recipe is gluten-free!). (via Udi’s)
6. Pork Banh Mi: Vietnamese Banh Mis are pretty much the king of all sub sandwiches. Just try resisting its crispy bun stuffed with savory pork, spicy cilantro and a crunchy carrot pickle. (via White On Rice Couple)
7. Margherita Pizza Grilled Cheese: Oh, yes. Ooey, gooey cheese melting straight out of the most perfectly golden-brown sandwich bread = serious #foodporn. (via BS in the Kitchen)
8. Paprika Lamb Kebab Wraps: Kebabs on a skewer are so overrated. These wraps are where it’s at. (via Taste Magazine)
9. Simple Shrimp Tacos: Of course, we had to include the fish taco! There might not be a better way to satisfy those spicy on-the-go cravings. (via Little Leopard Book)
10. Curried Beef Dumplings: Dumplings are one of our favorite Asian street foods of all time. They’re like little packages of happiness. (via Steamy Kitchen)
11. Easy Biryani: Biryani is a traditional South Asian rice dish that’s packed with flavor (think: cloves, curry, ginger + bay leaves!), yet surprisingly easy to make at home. Add this to your list of one-pot wonders! (via Singapore Shiok)
12. Buttery Crepes : For your next at-home brunch, take a break from fluffy pancakes and give sophisticated crepes a try. Oh, and be sure to keep with the French theme and ask your guests to bring the Champagne ) (via Made Famous By)
13. Mini Corn Dogs: Put it on a stick, and we’ll likely eat it. These mini corn dogs would make the cutest addition to a casual summer party or BBQ. (via Food Network)
14. Lemon Watermelon Slushy: Proving that street carts and 7-Eleven aren’t the only places you can go to get a refreshing slushy. (via McCormick)
15. 15-Minute Donut Holes: Is it weird that we like the donut hole more than the donut? Maybe because they’re so adorably round, maybe it’s because they’re bite-sized, or maybe because this recipe only takes 15 minutes to make! (via Cooking Classy)
16. Mexican Street Corn: One bite into these zesty Mexican street corn (topped with cilantro and mayo — oh yeah!) and you won’t believe you’ve been eating regular ol’ corn on the cob your entire life. (via Stupid Dope)
17. Lobster Roll: If you’re from the East Coast, you know that summertime = lobster roll time. If you’re not from the East Coast, get ready to discover your new favorite time of year. (via the Food Network)
18. Crock Pot Korean BBQ Tacos: Fusion food can be one messy #fail, but one dish that did get it so, so right was Korean BBQ tacos. Just throw soy + ginger marinated short ribs in the slow cooker and drool ’til they’re done! (via Tasty Kitchen)
Which street food recipe is calling your name? Tell us about it (and share your fave!) in the comments below!
Omni Hotel bringing new eclectic restaurants to Oklahoma City
OKLAHOMA CITY (KFOR) – In a matter of days, visitors will soon be able to stay in Oklahoma City’s newest and most anticipated hotel.
Omni Oklahoma City Hotel, a 605-guest room convention center hotel, is set to open on Tuesday, Jan. 26.
In addition to the rooms, organizers say the hotel will also have seven new eclectic food and beverage outlets.
“Omni Oklahoma City Hotel will offer enticing options with a variety of dining experiences for any occasion,” Gilbert said. “Whether you are looking to sip on a local beer while watching the Oklahoma City Thunder, experience elevated dining with an aged steak or simply grab a latte for a ride on the Street Car or while visiting Scissortail Park, Omni provides a unique food and beverage destination for those traveling to Oklahoma City, enjoying a staycation, spending time downtown or seeking memorable dining experience for a night out in the city. We look forward to welcoming locals and guests to Omni Oklahoma City Hotel.”
Officials say the hotel will have several restaurants lining Robinson Avenue with outdoor patio seating and street entrances.
Basin Bar, which is located in the lobby of the hotel, offers local craft beers and expertly crafted cocktails in addition to small plates. The bar will open on Jan. 26.
OKC Tap House
The OKC Tap House is located off the hotel’s main lobby and is accessible from Robinson Avenue. The two-story entertainment venue and sports bar will play host to live music and will be the perfect spot to cheer on your favorite sports team. There will also be two levels of outdoor terrace space .
OKC Tap House will offer an extensive list of local brews, craft cocktails and a unique menu. The menu will feature flavorful steak frites with tiger bite sauce, blistered tomatoes, herb salad and frites a classic Thunder Pretzel with roasted garlic butter, beer mustard and cheese smear or Omni’s unique take on the popular cauliflower trend with brick roasted hot cauliflower with Fresno chili-chimichurri, labneh and pomegranate.
The tap house will open on Jan. 26.
Bob’s Steak & Chop House
Bob’s Steak & Chop House has been voted one of the “Top 50 Restaurants in the Country” by Travel + Leisure, “Diner’s Choice Winner” by Open Table and “Best Steak,” “Best Wine List” and “Best Hotel Restaurant” in Fort Worth Magazine’s Annual Culinary Awards.
The steak house specialized in the finest corn fed, Midwestern prime beef, epicurean seafood, fabulous salads and decadent desserts.
Bob’s will also have its own dedicated entrance and valet off of Robinson Avenue and is set to open Jan. 26.
Park Grounds is a neighborhood espresso bar, ice cream shop, bakery and deli. Guests can create the perfect picnic with to-go items to enjoy at Scissortail Park or stay and just enjoy the views.
Park Grounds is located on the hotel’s lobby level and accessible from Robinson Avenue and will open Jan. 26.
Seltzer’s is a modern bistro that features retro classic design elements that play back to the 1950’s. Guests can either enjoy a meal at the counter or in a cozy booth.
Seltzer’s enhances the eclectic food scene in Oklahoma featuring a traditional, lobster or vegan mac ‘n’ cheese, a hand-sliced pot roast sandwich with black beer braised chuck roast, fried heritage chicken topped with savory peppercorn gravy and more with a genuine emphasis on comfort food made daily from fresh sustainable ingredients.
Indoor and outdoor dining will be accessible from the hotel and Oklahoma City Boulevard.
Seltzer’s will open to the public later this year.
Catbird Seat will offer hand-crafted beverages and delectable plates at the rooftop pool.
Those sitting pool side can enjoy an OKC picnic basket, a refreshing summer salad, off-the-flame charred quesadillas with a twist of lobster, octopus or duck or frozen novelty bars and bites.
This concept is located on the hotel’s third floor with direct access to the pool and terrace deck.
Double Double Burger Bar
Offering walk-up service from Robinson Avenue, Double Double will serve hotel guests, Scissortail Park visitors and locals. The menu will focus on mouthwatering burgers, fries and hand-spun shakes with a selection of mainstream and popular old-fashioned sodas and ice cream float selections.
Double Double Burger Bar is seasonal.
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Excellent! Made as prescribed. If you use this sauce for the pumpkin souffle, use sparingly. Drizzle a small amount of sauce on to the souffle. I also spooned this over vanilla ice cream.
I just made the sauce in preparation of the souffles which I will make later. It tastes like a Werther's Original candy (at least to me). yum! However, I will use it sparingly with the souffles.
I have made this twice. It was perfect both times. It puffs beautifully and the Bourbon sauce adds exceptional flavor
I LOVED this sauce. Only a tiny amount was needed but these sturdy flavors greatly enhanced the pumpkin souffle!
This sauce ruined the Spiced Pumpkin Souffle it was paired with. It was horribly sweet and overpowered the delicate souffle. I rate it zero forks.
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How to make raisin bread
- Make the dough: Combine warm water and milk with yeast and sugar in a mixing jug. Whisk together and then allow to stand for 5-10 minutes until foamy. Take care not to heat the water and milk too much, you want the liquid to be just warm enough so that when you stick your finger in, it feels pleasantly warm, not hot. If the liquid is too hot, it will kill the yeast. Combine the dry ingredients (start with only 3 cups of flour) in the bowl of a stand mixer fitted with a dough hook attachment. With the mixer running, pour in the yeast mixture. Allow to combine then add the butter/oil. Add the raisins and knead for a minute. If needed, add the remaining flour a few tablespoons at a time until the dough is smooth and soft and pulls away from the sides of the bowl. Cover with a damp dish towel or plastic wrap and allow to rise for an hour until doubled in size.
- To make by hand: Follow the ingredients as above, just mix with your hand in a large bowl until a shaggy dough forms then turn out onto a floured surface and knead until soft and smooth. Place back into the bowl, cover and allow to rise for an hour.
- Roll the dough:Transfer the proofed dough to a lightly floured surface then press into a rectangle as wide as your loaf pan. Press any loose raisins into the center then roll the dough onto itself into a log. Pinch the seam together. Line a loaf pan with baking/parchment paper then transfer the dough to the prepared pan. Cover again then allow to rise for 30 minutes while you preheat the oven.
- Bake the raisin bread: Brush the bread with beaten egg and bake for 30-45 minutes or until it sounds hollow when tapped on the bottom. If the top of the bread browns too quickly, loosely cover with foil. Remove the bread from the oven and allow to cool completely before slicing and serving.
Char Siu (Chinese BBQ Pork, 叉烧肉)
The only char siu recipe you need to make juicy flavorful pork with a sweet glossy glaze, just like you’d get at a Cantonese restaurant.
3. An introduction to Maltose
Maltose is a super thick syrup that’s commonly used in traditional Chinese cooking. It is the secret ingredient that gives the char siu its beautiful glossy look.
Maltose is made from rice and malt. At room temperature, it’s ten times thicker than your regular syrup. It won’t fall from the cup if you hold it upside down. If you dig your spoon into it, it will feel very tough and difficult to stir. It will become more runny once heated up, but still quite sticky. That’s why it gives the BBQ pork a better glaze that sticks to the surface.
To use maltose, I usually microwave the jar for 20 seconds to get the surface softened. Otherwise it’s very hard to measure the correct amount. Once heated up, the sugar gets VERY HOT. Avoid touching the hot sugar with your hand.
A quick tip: coat your measuring spoon with a thin layer of oil before scooping out the maltose. The sugar will fall from the spoon much easier.
These days you can easily get maltose on Amazon, although you can also get a jar for less than two bucks at an Asian market.
If you don’t want to use maltose, you can use honey to replace it. The coating will not stick as well but it will still end up delicious.
Making char siu is a two-step process. If you plan ahead and get organized, it’s quite simple to make.
(1) Mix the sauce and marinate one day before cooking
- You will use half of the sauce to marinate the pork. To give the pork as much flavor as possible, make sure to marinate it overnight.
- Cook the other half of the sauce with maltose. Store it in a jar to use for the glaze.
(2) Roast (or grill) the pork
- Set up your oven or heat up the grill.
- Brush the glaze over the pork multiple times while roasting (or grilling). To make the sauce stick better, use a brush to dab the glaze onto the pork.
- Cook until the pork reaches 165 degrees F (74 C) and is lightly charred on the surface.
- Rest the pork covered loosely with foil. Then brush on the final layer of glaze.
That’s it! Sounds pretty easy doesn’t it?
char siu fried noodles, char siu fried rice, steamed char siu buns, baked char siu buns, char siu pastries, and much more. And you’re not just limited to traditional Cantonese dim sum – Lilja and I just made these scallion biscuits with char siu gravy using the drippings we collected from the pan.