From food-truck hopping and exploring the nooks and crannies of Chinatown to perfecting plates of pesto and pad kra pao, Sundays have all the right ingredients for the actor and his foodie flame.
When we go to get tacos, he likes to bring his own hot sauce.I made my first batch of fermented mango habanero watermelon hot sauce. And yes, I bring it along. It actually has a connection to our first date, which was at the, where I ordered a lobster omelet at night. It was served with this great watermelon habanero sauce, one of the best hot sauces I’ve ever had. And I asked the chef if I could buy a bottle, and they said no because it was this gourmet sauce that they make every week.
Probably two dates later, she’s like, “I’m going to be five minutes late. I’m just handling something.” And she shows up with this Mason jar. She somehow convinced the chef to give her a whole Mason jar of the hot sauce. I was like, “Wow, I really like this girl!” We’re both open to all kinds of cuisine, but when we started cooking together, I realized we approach it very differently. I know what I know, and there are like five dishes I’ll always make: meatballs [and] spaghetti, pad kra pao — made with ground chicken and holy basil — my chicken tikka masala is getting there. I was making pesto when we had a lot of basil in the backyard. We got like three bushels of basil that I gave away to my buddies, and we ate pesto for like two weeks.
Recently we were in Chinatown getting some exterior shots, and the set was dressed with all this produce. A lot of it was plastic produce, but some of it was fresh. I was like, “Guys, what are you going to do with this? I gotta take everything!” So I got a bag and took lemongrass, chile peppers and dragon fruit. The next morning, I pounded some lemongrass and some chiles in a mortar and pestle and made some green curry. Let’s call it a “set-dressing curry.
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