Asian-Inspired Grilling Recipes with Chef Dale Talde


Celebrity chef and favorite chef Dale Talde joined us live with details on Season 2 of his “All Up in My Grill” series on Tastemade.

Chef Dale also shared some of his favorite Asian-inspired grill recipes from Season 2.

Visit their website for more information on the show as well as other delicious recipes you can try for yourself.

New episodes are streaming on Tastemade Streaming Network and the Tastemade+ app.

Here are the recipes Chef Dale showcased during the segment.

BBQ pancakes with duck, eggs and corn shallots

Preparation time: 20 minutes

Cooking time: 90 minutes

Servings: 8



  • 2 tablespoons vegetable oil
  • 1 medium sized onion, chopped
  • 3 tablespoons chipotle adobo pepper, minced
  • 2 tablespoons of red wine vinegar

Pancakes with corn shallots

  • 1 ½ cups all-purpose flour
  • 2 teaspoons of yeast
  • 2 tablespoons unsalted butter, melted
  • 2 cups fresh corn kernels



1. Heat a grill to high heat.

2. Season the duck legs with salt and pepper and place skin side down on the grill, sear until golden brown, then flip and sear the other side side, about 3-4 minutes.

3. Heat a large pot or Dutch oven and add the vegetable oil, onion and garlic.

4. Sauté until tender, about 5-7 minutes.

5. Stir in ketchup, molasses, chipotle, red wine vinegar, soy sauce and water.

6. Place the pan on the grill and bring to a boil.

7. Season with salt and pepper.

8. Add the pan-fried duck legs to the sauce and braise for 1h30, until very tender.

9. When the duck legs are cooked, remove them from the sauce and allow to cool slightly, then detach the meat from the bones and set aside in a large bowl.

10. Pour the braising liquid into a blender and puree until smooth.

11. Pour the sauce over the shredded duck.

Corn and Green Onion Pancakes

1. Add flour, cornmeal, baking powder, baking soda and salt to a large bowl and whisk to combine.

2. Next stir in the buttermilk, egg and melted butter and stir to combine, then stir in the corn and green onions.

3. Make sure not to overmix, the batter should be lumpy.

4. Let stand 10-15 minutes.

5. Heat a large cast iron griddle over medium heat on the grill.

6. Add butter or oil and pour ¼ cup batter onto griddle, repeat until skillet or griddle is full with room to flip.

7. Cook the pancakes for 3-4 minutes on each side.

8. Remove the pancakes and place them on a plate.

9. Crack the eggs onto the griddle, season with salt and pepper and cook to the desired temperature.

To assemble

1. Place a crepe on a small plate and top with BBQ duck and then an egg.

2. Place a second pancake on top and drizzle with maple syrup.

Detroit style pizza with cheddar, sausage and onion

Preparation time: 20 minutes

Cooking time: 18 minutes

Servings: 4



  • 1 cup lukewarm water plus 1 tbsp
  • 1 ¼ teaspoon active dry yeast
  • Extra table flour for kneading sticky dough


  • 3 tablespoons extra virgin olive oil
  • 1 ½ teaspoons dried oregano
  • ½ teaspoon red pepper flakes
  • 1 (28 oz can) good whole tomatoes


  • 12 oz mozzarella cheese, cubed
  • 1 ½ cups fennel sausage, crumbled
  • 1 cup grated white cheddar



1. Add the warm water, yeast and sugar to a large bowl, whisk until the yeast dissolves and let sit for 5-10 minutes, until the yeast becomes active.

2. Add the flour and salt and mix until a dough forms.

3. Flour your hands and work surface, remove the dough from the bowl and knead for 10 minutes, adding more flour as needed, the dough is very sticky.

4. Form the dough into a ball and put in an oiled bowl and cover.

5. Put in the fridge overnight.

6. Take the dough out of the refrigerator and let it rest at room temperature for an hour.

7. Heat your grill with all burners on high and a pizza stone to one side.

8. Generously coat the pizza pan with butter.

9. Once the dough has risen, degas it and press it into the mold.

10. If it was in the fridge overnight, let it sit at room temperature for about an hour.

11. Pinch off penny-sized pieces of sausage and place them all over the dough.

12. Spread the cheese on top of the sausage.

13. Place on the grill and turn off the burners under the pizza stone, leaving the other 2 on top.

14. Cook for 15 minutes.

15. Turn on all burners to high heat, place the pan directly on the grates next to the stone and cook for an additional 3 minutes.

16. Pour the sauce over the top of the pizza when finished cooking.

17. Let cool slightly before removing from pan and slicing.

Black Pepper BBQ Shrimp Po’boy

Preparation time: 15 minutes

Cooking time: 10 minutes

Servings: 4


  • 24 Tail on shrimp (16/20)


  • ½ cup Worcestershire sauce
  • 4 tablespoons minced garlic
  • 2 tablespoons coarsely cracked black pepper


  • 2 French baguettes, halved lengthwise
  • 2 cups shredded iceberg lettuce


1. Heat the grill to high heat.

2. Season the prawns with salt and pepper and brush with a little oil.

3. Cook the shrimp on the grill for 2-3 minutes on each side.

4. Add Worcestershire sauce, oyster sauce, ketchup, honey, garlic, black pepper and butter to a small saucepan.

5. Bring to a boil and turn off the heat.

6. In a large bowl, combine the shrimp

To assemble

1. Spread mayonnaise on both sides of each baguette.

2. To the bottom half of each baguette, add the shrimp, shredded lettuce, onion and tomato.

3. Cut in half and serve.

Pound Cake Ice Cream Sandwiches

Preparation time: 20 minutes

Cooking time: 2 minutes

Servings: 4


  • 2 store-bought pound cakes
  • Variety of ice cream flavors (strawberry, vanilla, pistachio)
  • 1 cup crushed pistachios and mint leaves
  • 1 tablespoon cherry liqueur
  • 1 bag of mini chocolate chips


1. Cut the cake into ¾ inch slices

2. Melt the honey and butter together

3. Brush pound cake slices with honey butter and grill 30 seconds -1 minute on each side

4. Cut the pints of ice cream into ¾ inch rounds and remove the paper.

5. Place a round of ice cream between two pieces of cake, wrap in film and freeze for a few hours.

6. Combine cherries, cherry liqueur and sugar and set aside.

7. Remove from freezer and top or roll in your favorite toppings.

Pastrami Salmon Ruben with Kimchi Vinaigrette

Preparation time: 15 minutes

Cooking time: 30 minutes

Servings: 4


Pastrami Salmon

  • 1 tablespoon coriander seeds, crushed
  • 1 tablespoon mustard seeds
  • 1 tablespoon black pepper

Kimchi dressing

  • 3 hard-boiled eggs, diced


  • 8 pieces of pumpernickel bread



1. Mix the spices for the pastrami rub. Rub the pastrami spice all over the salmon and place on a plate, cover with plastic wrap and refrigerate for at least 2-3 hours or overnight.

2. Soak a cedar plank in water for one hour.

3. Heat the grill to medium-high heat.

4. Place the soaked cedar plank on the grill.

5. Heat the cedar plank for 10 minutes.

6. Place the salmon on the cedar plank and cook over medium heat (135-140 degrees), about 25-30 minutes.

7. Remove from grill and crumble with a fork.

Kimchi dressing

1. Add all ingredients to a medium sized bowl and stir to combine.

To assemble

1. Heat the grill to medium-low and add the pumpernickel bread.

2. Add cheese to half the bread and cook until melted.

3. Top a piece of bread with the crumbled salmon and Russian dressing and the second slice of bread.

This segment aired on the KTLA 5 Morning News on June 15, 2022.


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