Emerald Carl Chan

Emerald Carl Chan Probs hosting a dinner party or making dumplings
Brooklyn, mostly

06/28/2026

To all my canned tuna haters, this one’s for you 😘 Recipe for these canned tuna tostadas below!!

Love using albacore tuna cause it’s sustainably caught and tastes great.

Ingredients

For the tuna
- 2 cans Wild Planet tuna, drained
- ½ kosher salt
- 1 tsp gochugaru
- Zest of 1 lime
- Juice of 1 lime
- 1 ½ tbsp olive oil

For the salsa verde
- 1 avocado
- ⅓ cup cilantro
- 3 cloves garlic
- 1 small white onion, chopped
- 1 jalapeno
- Juice of 1 lime
- ½ tsp kosher salt
- 1 ½ tbsp olive oil

For the tostadas and fried onions
- Neutral oil, for frying
- 4 corn tortillas
- 1 small white onion, thinly sliced
- Flaky salt

To serve
- Crema
- Cilantro
- Lime wedges

Preparation

1. In a medium bowl, break tuna up into bite-sized pieces and toss with salt, gochugaru, lime zest, lime juice, and olive oil. Set aside.
2. For the salsa verde add avocado, cilantro, garlic, onion, jalapeno, salt, and olive oil to a food processor and blitz until almost smooth. Season to taste.
3. Add enough oil to come 1 ½” up the sides of a medium pan and heat over medium-high heat. Fry tortillas one or two at a time until golden and crispy, 1-2 minutes per side. Transfer tostadas to a paper towel-lined plate, and season both sides with salt.
4. In the same pan fry onions, mixing occasionally, until browned and crispy, 5-6 minutes. With a slotted spoon transfer crispy onions to a paper towel-lined plate, and season with salt.
5. To assemble, layer crema and salsa verde over tostadas, divide tuna over top, and finish with some crispy onions, cilantro, and a lime wedge on the side.

06/28/2026

Enjoying closing hours with

Keep an eye out for their new packaging to stock your pantry with 💛

06/28/2026

Bringing back rooftop cooking in honor of NY’s first 80 degree day 🍑

Grilled Peach Mortadella Burrata Sando recipe below!!

Ingredients

For the pesto
- 2 cups basil
- ½ cup toasted walnuts
- 3 cloves garlic
- ¼ cup parmesan, grated
- ½ tsp lemon zest
- 2 tbsp lemon juice
- ¼ tsp kosher salt
- Black pepper
- ¼ cup olive oil

For the sando
- 2 peaches, halved, pits removed
- Focaccia or schiacciata, cut in half
- 3 tbsp olive oil, divided
- 8 slices mortadella
- 1 ball burrata
- ½ tsp lemon zest
- 1 ½ cups arugula
- ½ tbsp lemon juice
- Kosher salt
- Black pepper

Preparation
1. For the pesto, add basil, walnuts, garlic, lemon zest, lemon juice, salt, and a generous amount of black pepper to a food processor. Pulse until everything comes together and walnuts are the size of small pebbles. With the motor running, stream olive oil into food processor and blitz until pesto looks smooth (add more oil if needed).
2. For the sando, heat grill to medium. Drizzle 1 tbsp of oil over peaches and season with a pinch of salt. Place peaches cut side down and grill until peaches caramelize and have char marks, 5-7 min. Return to cutting board, slice into segments, set aside.
3. Drizzle 1 tbsp oil over cut side of bread and grill until toasted, 3-4 min.
4. Add arugula to a small bowl and dress with remaining 1 tbsp oil, lemon juice, a pinch of salt, and some black pepper, set aside.
5. To assemble, spread pesto on bottom slice of bread, add mortadella, spread burrata over top, season with black pepper and lemon zest, layer with grilled peaches, and finish with the arugula. Cut sando in half and enjoy.

06/28/2026

Your Springtime sesame and leek focaccia just landed. Recipe below! 🫒💚

Ingredients
3 cups all-purpose flour
1 ½ tsp kosher salt
1 tsp granulated sugar
1 tsp instant yeast
1 ¼ cups warm water
6 tbsp EVOO, divided, plus more for brushing
3 tbsp white sesame seeds
1 leek, dark part removed, light part cut into thin rounds
½ tbsp flaky sea salt

Preparation
-In a large bowl, whisk together flour, salt, sugar, and yeast. Add warm water and 2 tbsp olive oil and combine with a rubber spatula until homogeneous and free of dry spots. Cover with a damp kitchen towel and set aside for 15 minutes.
-For the first dough fold, use a wet hand to work around the bowl and stretch the dough 8-10 times, folding it over itself. Once you have worked around the bowl, flip dough over and bush with olive oil. -Cover with a damp kitchen towel and let dough rise for 30 minutes. Repeat the process for the second dough fold, brush with olive oil, cover, and let rise for another 30 minutes.
-Repeat dough fold for the third and final time, brush with olive oil, cover, and let rise for 1 hour, until dough nearly doubles in size.
-Butter the bottom and sides of an 11” x 7” or 9” x 9” baking pan, then brush with 1/2 tbsp olive oil. Evenly sprinkle 1 ½ tbsp sesame seeds over the bottom of the pan. With your hand or a dough scraper, gently transfer the dough into the prepared pan, and brush the top with ½ tbsp olive oil. Cover with a damp kitchen towel and let rise for 1 hour in a warm place, until dough nearly fills out the corners of the pan and is very jiggly.
-Heat oven to 475F. Toss cut leeks with 1 tbsp olive oil, set aside.
-Once dough has risen, use fingertips to create dimples placed 1” apart in the dough. (Careful to not overdo this and deflate the dough.)
-Sprinkle the remaining 1 ½ tbsp sesame seeds over the dough, then evenly distribute the leeks over top. -Drizzle focaccia with the remaining 2 tbsp olive oil and top with flaky sea salt.
-Bake focaccia for 22-25 minutes, until the top is very golden brown. Let it cool for a few minutes, then carefully transfer to a cooling rack before slicing and serving. Enjoy!

06/27/2026

Calling for more dinner parties and feather pants this spring!!

On tonight’s menu:
- Thai pomelo herb salad w/ fried shallots
- Hamachi watermelon radish crudo w/ ponzu, yuzu kosho, and roe
- Roasted koginut squash w/ yellow curry
- Crying tiger steak w/ nam jim jaew lettuce wraps

06/27/2026

Craving another weekend trip soon, where should I cook next?!🫶

On the menu:
- spicy shakshuka w/ feta and mint
- lemony radicchio salad
- crispy bacon
- veg with salt and gochugaru
- fruit for health & wealth

06/27/2026

It’s time to say goodbye to sad lunches thanks to these spicy tuna hand rolls. I like using canned tuna because it’s made with clean premium ingredients, uses no additives, and tastes delicious. Recipe below!

Ingredients

For the spicy tuna
- 1 can Wild Planet canned tuna, drained
- 2 ½ tbsp mayo
- 1 ½ tbsp sriracha
- 2 tsp chili oil
- ½ tsp sesame oil
- ¼ tsp kosher salt
- 1 scallion, thinly sliced
- 1 tsp toasted sesame seeds

To serve
- Seasoned sushi rice
- Nori sheets
- Cucumbers, sprouts, avocado
- Salmon roe

Preparation
1. In a bowl, add canned tuna and break pieces apart into bite-sized chunks with a fork. Add mayo, sriracha, chili oil, sesame oil, salt, scallions, and sesame seeds to the bowl and toss.
2. Arrange spicy tuna, rice, nori, and any other additions onto a platter. Assemble and enjoy hand rolls one at a time so the nori stays crunchy.

06/27/2026

Come over, I’m making whipped beet ricotta dip and spritzes! 🍸

06/27/2026

Ranking these mussels w/ ‘nduja and white wine is the best thing I’ve made all week. Recipe below!

Ingredients
- 1 ½ tbsp olive oil
- 1 medium shallot, finely diced
- 3 cloves garlic, finely minced
- 4 tbsp unsalted butter
- ⅓ cup ‘nduja
- ½ cup dry white wine
- 2 lbs fresh mussels, scrubbed, debearded
- ½ of lemon, plus more for serving
- Handful of parsley, chopped
- Toasted bread, for serving

Preparation
1. Heat oil in a heavy bottomed pot over medium-high heat. Add shallots and garlic to the pot, season with salt. Cook, stirring occasionally until shallots are translucent, 3-4 minutes. Add butter and continue to stir until melted. Mix in ‘nduja and cook until it emulsifies into the butter and shallot mixture, 3-4 minutes. Add wine, and cook for another 2 minutes.

2. Add mussels and toss with the sauce. Cover with lid and steam mussels for about 3 minutes, until they open, stirring halfway through.

3. Squeeze the juice of ½ a lemon over the mussels and toss. Transfer mussels to a serving bowl, top with parsley.

4. Serve with toasted bread and a lemon cheek on the side.

Address

4087 Ryan Road
Viborg, SD
57070

Telephone

+16055733984

Website

Alerts

Be the first to know and let us send you an email when Emerald Carl Chan posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category