Bean Curd in Pork and Chile Sauce

In a small bowl combine the pork, 1 tablespoon of the hot bean paste, soy sauce, and sugar.

Heat a wok or heavy large skillet over high heat. Add the oil, garlic, black beans, ginger, and finely chopped green onion. Stir-fry for 30 seconds. Add the pork and any liquid and stir fry, using your spatula or spoon to break up the meat, until the pork changes from pink to gray, about 1 to 2 minutes. Stir in the chicken stock or broth, remaining hot bean paste, and vinegar. Add the tofu if doing the braised version and half the thin green onion strips. Reduce the heat to medium-high and gently toss bean curd in the sauce, taking care to not break the tofu cubes. Cook for 2 minutes. Bring to a boil, stir the cornstarch to recombine, and add it to the pan. Cook for 30 seconds or until the sauce has thickened. Sprinkle with the ground Szechwan or black peppercorns. If serving hot, spoon the bean curd into a serving bowl. Garnish with a drizzle of sesame oil and the remaining green onions and cilantro leaves. Serve as an entree over steamed rice.

To make the salad version, scatter a handful of mung bean sprouts or shredded cucumber slices (or both) over a shallow bowl or platter. Arrange soft tofu cubes over the vegetables, and the hot pork sauce over all. Sprinkle with sesame oil, reserved green onions, and cilantros leaves and serve as a first course.

Chef's Note: Chinese hot bean paste comes in a jar and is made with soy beans, spices, and hot chilies. It will keep, refrigerated, for several months. Sriracha chile sauce is a Thai and Vietnamese condiment made with chilies and is less salty than the bean paste. Either one works well in this recipe.

* While tofu can be pretty bland stuff on its own, its most redeeming quality to my mind, is its ability to act like a sponge by absorbing whatever liquid it is bathed in. The finished texture of this dish can vary according to your preference, depending on which kind of bean curd you buy, either the soft tofu or firm or extra-firm. If you prefer the "custardy" Japanese-style tofu, then cube it and serve it cold as a salad or first course, with bean sprouts and cucumber and the hot sauce poured over all. If you like the texture of the firm tofu (which is sold labeled as firm or extra firm) you can braise it in the sauce and serve the dish warm or at room temperature.

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Prawns with Garlic Chips and Preserved Lemon

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Heat a griddle, cast-iron skillet, or saute pan over medium-high heat. Add 1 tablespoon of the olive oil and warm it until it ripples. Add the prawns and cook, on the first side for about 2 minutes, or until they begin to turn opaque. Using tongs, turn the shrimp and cook the second side another 2 minutes, or until bright pink and opaque.

To serve, immediately transfer the prawns to a warmed plate and sprinkle with the piment d'Espelette, fleur de sel to taste, garlic chips, lemon confit, and parsley. Drizzle the remaining tablespoon of olive oil over the shrimp and toss well.

Confit of Lemon 10 Lemons, quartered lengthwise 2 star anise pods 1 tablespoon coriander seed 1 cup kosher salt 1/2 cup sugarPut the lemon quarters in 1 or 2 sterilized jars just large enough to hold them snugly. Add the star anise, coriander seed, salt and sugar, dividing them equally if using 2 jars. Add boiling water to the jar(s), filling to the rim. Let cool, then cover tightly and turn the jar(s) Upside down several times to combine ingredients. Store at room temperature, turning the jar(s) occasionally for at least 3 weeks, then keep in the refrigerator for up to 4 months.

Garlic Chips

Slice 3 or 4 garlic cloves paper-thin length-wise. In a small skillet, warm 1/4 cup extra-virgin olive oil over medium heat until it ripples. Add the garlic slices and stir. If necessary, tilt the pan to gather the oil and the garlic along one edge so the garlic is immersed in the oil. Cook for 1.5 minutes to 2 minutes, or just until the garlic slices are lightly golden. Do not let them brown or they will be bitter. Using a slotted spoon, transfer the garlic to paper towels to drain and cool completely. They will become crispier as they cool. Store in an airtight container at room temperature for up to 3 weeks. The oil can be strained through a fine-mesh sieve and stored in the refrigerator for up to 1 week. Use for saut?ing dished when you want a subtle garlic flavor.

Guest Chef:
Chef Gerald Hirigoyen
EXECUTIVE CHEF/OWNER OF PIPERADE & BOCADILLOS RESTAURANTS, COOKBOOK AUTHOR

Hirigoyen's aspiration to become a chef at the tender age of eight was likely a result of growing up in a family where both parents were zealous about cooking. As a teenager he moved to Paris for a classical pastry apprenticeship under Master Patissier Jean Millet, and by his mid-twenties, Hirigoyen decided it was time to venture abroad. Following his arrival in the U.S. were stints at classic French restaurants, all in the San Francisco Bay Area. It was in 1991 that Hirigoyen's gifted skills as a chef and restaurateur came to the forefront, however, when he and a partner opened Fringale, a truly modern French bistro, to national acclaim. As Michael Bauer once stated in a San Francisco Chronicle review, "Fringale set the bar for casual, well-priced bistro fare for more than a decade and made an instant star of Hirigoyen." Living in the Bay Area for more than 25 years, Chef Hirigoyen has developed a fine appreciation for the California culinary sensibility, incorporating fresh ingredients into simple yet scrumptious dishes that echo the local spirit as well as that of his homeland. No truer example exists of Hirigoyen's ability to integrate the two cuisines than Piperade, the restaurant that he opened with his wife Cameron in 2002. The menu at Piperade, which christened Hirigoyen's "West-Coast Basque Cuisine," thoroughly reflects his culinary heritage and talent for remaining true to the main components of each dish. After clearly demonstrating his knack for bridging cultures and cuisines, Hirigoyen seized the opportunity in the summer of 2004 to create a stylish Spanish tapas bar. Bocadillos, (which means "little sandwiches,") represents what Hirigoyen likes to call "San Sebastian meets Barcelona in San Francisco." Opening to accolades for its creative menu and sleek ambiance, Bocadillos has established itself as yet another trademark in Hirigoyen's growing list of congenial dining establishments. Ever on the move, Chef Hirigoyen expanded his culinary expertise beyond the Bay Area as Consulting Chef of the Miro Restaurant at Bacara Resort & Spa in Santa Barbara for a number of years. Then it was Williams-Sonoma, Inc. who came calling in 2007, looking to revamp the dining facilities in their Corporate Headquarters. Hirigoyen implemented an expanded menu of classic American favorites with a twist, as well as created a highly successful in-house catering program for the company that he continues to oversee.

His honors and accomplishments cover a wide and distinguished spectrum. Renowned national food journals such as Gourmet, Bon Appetit, and The New York Times have featured him in glowing reviews and write-ups. A few career highlights include being named one of "Food & Wine Magazine's Best New Chefs in America" in 1994, and as San Francisco Magazine's only "Chef of the Year" to be named not just once, but twice: in 1995 and in 2003. Gerald was particularly proud to be nominated by a jury of his peers for the James Beard Award: "Best Chef, California" in 2006.

Hirigoyen is the author of three cookbooks; "Bistro" (Sunset Books ?1995), "The Basque Kitchen" (Harper-Collins ?1999) and "Pintxos" a stunning collection of small plate recipes that Ten Speed Press released in the spring of 2009. Equally happy to converse on the subject of wine, (especially Grenache!) he co-owns Arrels vineyard and Clos Pissarra winery in Priorat, Spain, with his close friend and Master Sommelier, Emmanuel Kemiji.

Piperade
1015 Battery St
San Francisco, California 94111
(415) 391-2555
www.piperade.com

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Spice Cake

Preheat the oven to 350 degree oven. In a saucepan mix together the ale, dried fruits, brown sugar, and oil with the spices and bring to a boil. Cook at a simmer for 3 minutes, and cool completely.

Add fruit mixture in a large mixing bowl. Add the flour to the fruit mixture with the baking powder and soda, salt, and egg. Stir until smooth. Pour into an oiled 9-inch square baking pan and bake, about 45 minutes, until a skewer inserted in the middle comes out clean. Cool on rack before serving. Serve with dollops of whipped cream, ice cream, or go ahead and splurge and serve both.

*Adapted from Real Beer And Good Eats by Bruce Aidells and Denis Kelly, Alfred A. Knopf 1993

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Calamari Herb Salad

1. In a small bowl, combine lime juice, sugar, fish sauce, and chiles. Set dressing aside.

2. In a large serving bowl, combine mint, basil, dill parsley, cilantro, onion, celery, and cashews. Set aside.

3. In a 4-qt pot about 10 inches in diameter, heat oil until it registers 360 degrees on a deep-fry thermometer.

4. While oil is heating, slice squid tubes in half lengthwise with a sharp knife. Lay each half flat, inside up, and gently score three or four lines across it with the point of a knife; turn it 90 degrees and score three or four lines across the first score marks to make a grid pattern (think tic-tac-toe). Put In a small bowl with tentacles. Set aside.

5. In another small bowl, combine all-purpose flour, rice flour, salt, and cayenne. Drop squid pieces into flour mixture, turning to coat well. Shake off any excess.

6. Working in three batches, fry squid 4-5 minutes per batch, until pieces are curled and light brown. Using a slotted spoon, transfer fried calamari to a large plate lined with several folded paper towels and sprinkle lightly with salt to taste. Allow oil temperature to return to 360 degrees between batches.

7. Add warm calamari to herb mixture and pour half the dressing over it. Toss gently just until coated. Serve immediately with remaining dressing on the side.

Quick Tip: If you discover any uncleaned squid tubes, just pull out and discard the long, clear quills and rinse out tubes. Rice flour can be found in the Asian foods section of most supermarkets.

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Super Bowl: David Beckham's H&M Campaign Is Revealed (Video)

David Beckham's highly anticipated H&M campaign has arrived, and between the two "action-packed spots" fans could vote for, they've chosen to see Beckham #Uncovered.

VIDEOS: Super Bowl: The Most Talked About Commercials

Of the two versions -- one titled "#Covered" and the other "#Uncovered" -- the latter came out ahead in fan voting and premiered during the Super Bowl. It showed the soccer superstar heading into a photo shoot, assumedly without any clothing based on the photographers' shocked faces.

H&M had previously posted a behind-the-scenes short on Jan. 23 that featured Beckham running barefoot, leaping from buildings and performing other stunts in the brand's bodywear collection.

PHOTOS: 11 Outrageous Super Bowl Halftime Moments

"He's a magnet -- you very much move toward him," said director Nicolas Winding Refn (Drive, Only God Forgives) of Beckham in the short. "I needed to have David do all his own stunts. It always had to be David, even if it meant running on roofs, or jumping or climbing hundreds of feet up in the air."

Viewers who watched the commercial from Samsung Smart TVs could directly purchase the promo's featured pieces, making it the first shoppable ad on TV.

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Santa Barbara Film Fest: Kendall Conrad Tells Us Where to Eat, Play and Spend

Accessories designer Kendall Conrad may have lived in Paris, New York and Los Angeles, but there's no place like Santa Barbara -- her current home. While living in the coastal California city, Conrad launched her first collection of luxe, skillfully crafted, sophisticated leather bags that has since become her eponymous line.

The designer, who owns three namesake stores that sell her luxury bags and fine jewels, travels between Santa Barbara and Los Angeles quite frequently. When she's not at her Montecito Country Mart shop (1024 Coast Village Rd.; 805-886-8344), the designer can be found at her Venice location (1121 Abbot Kinney Blvd.; 310-399-1333) and at the Brentwood Country Mart in Santa Monica (225 26th St.; 310-463-4718). Though she may spend a lot of time in L.A., the designer is no stranger to Santa Barbara's fine wine and oceanfront views.

To help us navigate the first weekend of the Santa Barbara International Film Festival -- which kicked off Jan. 30 and wraps up Feb. 9 -- we asked the designer to dish on all the best spots to check out while visiting the city also known as the "American Riviera."

PHOTOS: The Scene at Sundance Film Festival 2014

SHOP

When it comes to home decor, Conrad said Maison K (1159 Coast Village Rd.; 805-969-1676) and William Laman (1496 Valley Rd.; 805-969-2840) are must-visits for their unique wares found around the globe. Upstairs at Pierre Lafond (516 San Ysidro Rd.; 805-565-1502) is another local gem that "can't be beat" for its furnishings and accessories. She also finds herself frequenting a recently opened ceramics store called Miri Mara in Carpinteria. "I bought a bowl [so far]. I'm going to start collecting from there," said Conrad. She added with a laugh: "I actually bought my husband's birthday gift there. Kind like a gift for myself." The designer is also fond of L.A.-based designer Jenni Kayne's Montecito lifestyle store (535 San Ysidro Rd.; 805-309-0550), for its housewares and children's gifts. Conrad is into James Perse (1016 Coast Village Rd.; 805-969-0300) and its classic, clean-cut clothes and A Tropical Affair (12 E. Cota St.; 805-730-1625) for its variety of cute bikinis.

DINE

Conrad recommends The Hungry Cat (1134 Chapala St.; 805-884-4701) for "its great seafood and uni on the half shell," noting that the sea urchin is fresh from the nearby Channel Islands, which she's learned is the world's biggest exporter of uni. For an alfresco experience, she enjoys dining at San Ysidro Ranch (900 San Ysidro Lane; 805-565-1700), where she "likes to sit outside where the loquat trees are located in the garden." Another hot spot is Tydes at the Biltmore hotel (1260 Channel Dr.; 805-969-2261). She compares the oceanfront dining experience to "being on a ship," which doesn't sound too bad when paired with an evening cocktail. Recently opened in downtown Santa Barbara is The Lark (131 Anacapa St.; 805-284-0370), where the popcorn, drizzled with salt and olive oil, is a must-try. For dessert, she says Rory's Ice Cream (1279 Coast Village Rd.; 805-565-7540) serves up the sweetest treats. Her ice cream flavor of choice? Chocolate.

STORY: Trina Turk's Guide to Palm Springs

PLAY

For a good workout with a pretty view, there are plenty of hiking trails to trek though. Tangerine Falls and the Hot Springs are two of Conrad's favorites. Situated against a scenic mountain range is the Vedanta Temple (927 Ladera Lane; 805-969-2903); Conrad said it's a great place to "wander through its garden; it's very peaceful and nice." Another garden to visit is the popular Lotusland (695 Ashley Rd.; 805-969-3767), which Conrad called a "no-brainer" place to visit for anyone who drops by Santa Barbara. "It's the most spectacular garden in the world," said the designer. With the weather nearly always perfect for outdoor activities, the self-described "surf mom" says Rincon Beach Park (three miles east of Carpinteria adjacent to the Santa Barbara/Ventura county line; 805-568-2461) is her favorite spot, calling it the "most beautiful beach with the best waves."

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Fiji Retreat Where Bill Gates, Jim Carrey and Celine Dion Stayed Hits the Market

Want to sleep where Bill Gates, Michelle Pfeiffer and Jim Carrey all relaxed? One of Fiji’s most luxurious properties will be auctioned off Friday, Feb. 7. Although the retreat was previously listed for $12.99 million with an additional guest residence also available for $6.99 million, the Concierge Auctions event will start with no reserve.

Named after the long-tailed birds that fly around the island, Lawedua is one of only five homes on Wakaya, the crown-jewel island owned by Fiji Water founder David Gilmore, who made the purchase in 1973. Perched high above white sand private beaches, the 10-acre estate is surrounded by a barrier reef that is designated as a protected marine reserve.

Designed by late Ski Lankan architect Geoffrey Bawa, the home is an example of “tropical modernism” where colonial architecture is fused with clean lines and open spaces, along with vaulted ceilings, bamboo details and matted walls.

Selling without reserve on Feb. 7, www.FijiLuxuryAuction.com.

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Zac Posen Teams Up With David's Bridal for Gown Collection

It’s a match made in fashion heaven. Zac Posen — who served as Pret-a-Reporter's first guest editor — has teamed up with bridal retailer David’s Bridal for his inaugural bridal collection, Truly Zac Posen.

The 12-piece collection — set to hit select David’s Bridal stores and online beginning Feb. 6 — will continue as a long-term collaboration, with six bridal gowns (ranging from $850 to $1,350) and six special-occasion dresses (starting at $195) in silhouettes for all figures, from a champagne-colored tulle-and-lace dress to a richly hued navy strapless number. 

PHOTOS: Zac Posen's 10 Favorite Red Carpet Moments

"Zac loves women and everything about his product, so there’s not a thing we’ve done that hasn’t had Zac’s hands all over it," explained David’s Bridal executive vp Brian Beitler of Posen's personal touches found throughout the collection, from flattering, sculptural silhouettes to signature corseting.

The collaboration follows in the footsteps of the company’s White by Vera Wang collection, which debuted two years ago. "We were looking for a partner to help us continue the evolution of our brand, who had an aesthetic we didn’t have in the store," said Beitler. "It’s that true Hollywood glamour style, and who better than Zac Posen?"

The partnership will continue with Zac Posen-designed jewelry for David’s Bridal.

Saying yes to the dress? We do!

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#MusicMonday: Christian Siriano's New York Fashion Week Playlist

Even after rocking a dozen showings at New York Fashion Week and dressing names like Sarah Jessica Parker, Lady Gaga, Taylor Swift and Victoria Beckham on the red carpet, Christian Siriano still has his share of stress.

So just days before showing his Fall 2014 collection, he and his team are listening to a lot of Lorde, Lana Del Rey and Sarah McLachlan when putting the finishing touches on the Parisian-inspired pieces at his newly-expanded design studio in New York City's Chelsea neighborhood.

PHOTOS: Au Naturel: 8 Stars Sans Photoshop

"I like pretty and calm, soft even," he tells Pret-a-Reporter. "I've been listening to Katy Perry's 'Spiritual' every morning, when I get ready, because it's calming and beautiful. It's been putting me in a really great mood this season." So much so that he's even found time to offer a few perks to an Indiegogo campaign (set up by fiance/electronic music producer Brad Walsh and fashion writer Nicolette Mason) to raise funds for Step Up Womens Network before his show on Saturday

We supposed that the CFDA designer knows a thing or two about beats, both on and off the runway. And we were right. So in honor of #MusicMonday, Siriano shared what he listens to when prepping for his New York Fashion Week showing (and the launches of his eyewear line in March and namesake fragrance later this year), told us what the secret is to working with your music-producer partner, and also passed along a playlist of our very own. Check out the calming collection below:

How integral is the music to your upcoming collection?

Christian Siriano: The collection has a lot of Parisian undertones because it's inspired by a French photographer, Fernand Fonssagrives; his wife Lisa is our muse of the season. She's "lady," but we want her to be cool, and have a stylish feeling. When Brad and I were talking about the music, we like songs from Miss Kittin. All of her sounds have a little bit of a French undertone, but with a little rock or electro. We have some of her, and then he's creating something original, like he always does. It's a lot of energy.

What is usually the strategy for putting together a soundtrack for a show?

Siriano: I like singers, but in a show, sometimes it feels like you're at a concert, so I don't always like too much vocal. But that depends on the season -- When we had our Russian opera season, we wanted an opera singer.

But when you have fittings or clients, you have to have an atmosphere. Right now, I'm on a Garbage Pandora station fix because we're having a '90s moment now, but then sometimes, during Market Week, we play classical because we want it to feel elegant for all the buyers. For model castings, I play the gayest music ever -- Madonna, Britney Spears, Rihanna -- because I want everyone to have energy. You have 200 girls hanging around, you can't have it be awkward. It all depends on who's here and what's happening that week.

What are some of the struggles when working with your partner on a creative venture?

Brad Walsh: [looks at Siriano] Him. He knows what he likes, but he has no idea how to express it, which is very frustrating.

Siriano: Only in music, because I don't know what things mean. If I were working with some other producer, we wouldn't fight like we fight -- but then again, I wouldn't say the things that I say.

PHOTOS: Alligator Straps Prowl the Red Carpet

Walsh: And we would have meetings during the day, not at 10 p.m. after a long day.

Siriano: We always work on the music from 10 at night to 1 in the morning, so we're always tired of each other.

Walsh: But it always works, after 6 years, 11 or 12 seasons. I know what he wants now too. Also, I don't work well with other people in music. Every collaboration I've ever done, I do remotely. I do not write songs well with people, but he's the only person I can really work with, because neither one of us is afraid to say what we really want to say. Like, if you were to make a dress with me -- I mean, I'm no designer -- you'd say, "No, that's stupid, why would you say that?" But anyone else, you couldn't say that.

What is the last concert you went to?

Siriano: Brad used to go a lot, but now, we go see friends. We saw the B-52's and the Go-Gos, because we know them, but I had never seen them before and I thought they were amazing.

Walsh: And we saw Jay Z at Barclays. He was amazing.

Siriano: We clearly were intoxicating and having fun, but it was a great show. He kept you captivating and he doesn't do anything. No set -- that I thought was really an accomplishment. And I don't even know his music very well, but I really liked it.

PHOTOS: Grammys Fashion: The 22 Best Style Moments of All Time

What concert are you looking forward to next?

Siriano: We're making a trip to Vegas for Britney. She doesn't really sing, but who cares? That's what so genius. If you think about Britney, she doesn't even do press, or go places, on talk shows -- and she's still the top earner. We're gonna do that around Brad's birthday in June.

Do you have ideas about the music for your upcoming wedding?

Walsh: I do sometimes; I make a little mental note. I think no matter what we do, it's going to be small and private, and I would like a friend to sing, more than a DJ or something.

Siriano: We were watching Downton Abbey last night, and they were having a party with a classical string orchestra outside in the garden. So I would love if the reception is very lady-debutante, and then the party is like, out of control. I want to be booty-dancing! I want really beautiful, chic, gloves, amazing, and then I want it to be low-down dirty. Wouldn't that be amazing to have the two? Because that's who we are! It'd be really, really, really fun.

Email: Ashley.Lee@THR.com
Twitter: @cashleelee

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