BBQ Chicken Pizza
Printable Recipe
Ingredients:
1/2 pound chicken breast (boneless and skinless)
1 pizza dough
1/2 cup bbq sauce
1 handful red onion (sliced)
1/2 cup gouda (grated)
1 cup mozzarella (grated)
1 ounce blue cheese (crumbled)
1 handful cilantro (chopped)
1/2 pound chicken breast (boneless and skinless)
1 pizza dough
1/2 cup bbq sauce
1 handful red onion (sliced)
1/2 cup gouda (grated)
1 cup mozzarella (grated)
1 ounce blue cheese (crumbled)
1 handful cilantro (chopped)
Directions:
1. Grill the chicken until just cooked all the way through, remove from heat, let sit and then slice it into 1/4 inch slices.
2. Roll the pizza dough out on a lightly floured surface.
3. Spread the bbq sauce over the dough followed by the chicken, onion, and cheeses.
4. Bake in a preheated 500F oven until golden brown, about 5-10 minutes.
5. Serve garnished with the chopped cilantro.
1. Grill the chicken until just cooked all the way through, remove from heat, let sit and then slice it into 1/4 inch slices.
2. Roll the pizza dough out on a lightly floured surface.
3. Spread the bbq sauce over the dough followed by the chicken, onion, and cheeses.
4. Bake in a preheated 500F oven until golden brown, about 5-10 minutes.
5. Serve garnished with the chopped cilantro.
Buffalo Wing Dip
Printable Recipe
Ingredients:
1 cup chicken (cooked and shredded)
4 ounces cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup blue cheese
1/4 cup hot sauce
1/4 cup cheddar cheese (grated)
1 cup chicken (cooked and shredded)
4 ounces cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup blue cheese
1/4 cup hot sauce
1/4 cup cheddar cheese (grated)
Directions:
1. Mix everything, pour it into a (16 ounce) baking dish and bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.
1. Mix everything, pour it into a (16 ounce) baking dish and bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.
Kimchi Chicken Melt
Printable Recipe
Ingredients:
2 strips bacon (cut into bite sized pieces)
1/4 cup kimchi (drained and chopped)
2 tablespoons mayonnaise
1 teaspoon gochujang
1/2 cup chicken (cooked and shredded)
1 green onion (sliced)
1 teaspoon sesame seeds (toasted)
1 handful cheese (grated)
1 tablespoon butter (room temperature)
2 slices of bread (or a bun cut in half)
2 strips bacon (cut into bite sized pieces)
1/4 cup kimchi (drained and chopped)
2 tablespoons mayonnaise
1 teaspoon gochujang
1/2 cup chicken (cooked and shredded)
1 green onion (sliced)
1 teaspoon sesame seeds (toasted)
1 handful cheese (grated)
1 tablespoon butter (room temperature)
2 slices of bread (or a bun cut in half)
Directions:
1. Cook the bacon and set aside
2. Saute the kimchi in the bacon grease until caramelized, about 3-5 minutes.
3. Mix mayonnaise and gochujang in a small bowl.
4. Mix the bacon, kimchi, gochujang mayo, green onion and sesame seeds.
5. Butter one side of each slice bread.
6. Place the buttered side of one slice of bread in a heated pan and top with the chicken salad mixture followed by the cheese and the second slice of bread with the buttered side face up.
7. Grill until golden brown on both sides and the cheese has melted.
1. Cook the bacon and set aside
2. Saute the kimchi in the bacon grease until caramelized, about 3-5 minutes.
3. Mix mayonnaise and gochujang in a small bowl.
4. Mix the bacon, kimchi, gochujang mayo, green onion and sesame seeds.
5. Butter one side of each slice bread.
6. Place the buttered side of one slice of bread in a heated pan and top with the chicken salad mixture followed by the cheese and the second slice of bread with the buttered side face up.
7. Grill until golden brown on both sides and the cheese has melted.
Greek Style Pulled Lamb Fries
Printable Recipe
Ingredients:
4 servings fries (cooked)
1 batch tzatziki (with mint)
1 pound pulled lamb
1/2 cup tomato (diced)
1/2 cup red onion (diced)
1/4 cup feta (crumbled)
1/4 cup kalamata olives (pited and chopped coarsely)
4 servings fries (cooked)
1 batch tzatziki (with mint)
1 pound pulled lamb
1/2 cup tomato (diced)
1/2 cup red onion (diced)
1/4 cup feta (crumbled)
1/4 cup kalamata olives (pited and chopped coarsely)
Directions:
1. Assemble and enjoy.
1. Assemble and enjoy.
Greek Style Pulled Lamb Pitas
Printable Recipe
Ingredients:
1 pound pulled lamb (see below)
4 pitas
1 cup tzatziki (with mint)
1 cup tomatoes (diced)
1/4 cup red onion (diced)
1/4 cup feta (crumbled)
1 pound pulled lamb (see below)
4 pitas
1 cup tzatziki (with mint)
1 cup tomatoes (diced)
1/4 cup red onion (diced)
1/4 cup feta (crumbled)
Directions:
1. Assemble and enjoy.
1. Assemble and enjoy.
Greek Style Pulled Lamb
(makes 4-8 servings)Ingredients:
2-3 pounds lamb (leg or shoulder, preferably boneless)
4 cloves garlic (chopped)
1 lemon (juice and zest)
1/4 cup olive oil
1 tablespoon oregano
salt and pepper to taste
1 large onion (sliced)
2-3 pounds lamb (leg or shoulder, preferably boneless)
4 cloves garlic (chopped)
1 lemon (juice and zest)
1/4 cup olive oil
1 tablespoon oregano
salt and pepper to taste
1 large onion (sliced)
Directions:
1. Marinate the lamb in the garlic, lemon, olive oil, oregano, salt and pepper over night in the fridge.
2. Put the onion and lamb in the slow cooker along with the marninade and cook on low heat for 8 hours.
3. Remove the lamb from the slow cooker, let it cool and then shred it with a pair of forks.
4. Skim the fat from the juices and mix the juices into the shredded lamb along with the onion.
1. Marinate the lamb in the garlic, lemon, olive oil, oregano, salt and pepper over night in the fridge.
2. Put the onion and lamb in the slow cooker along with the marninade and cook on low heat for 8 hours.
3. Remove the lamb from the slow cooker, let it cool and then shred it with a pair of forks.
4. Skim the fat from the juices and mix the juices into the shredded lamb along with the onion.
Dakkochi (Korean Skewered Chicken)
Printable Recipe
Ingredients:
1 pound chicken breast (cut into bite sized pieces)
3 cloves garlic (grated)
1 inch ginger (grated)
1/2 small onion (grated)
1/2 Asian pear (grated)
1/4 cup soy sauce
1/2 tablespoon sesame oil
1 tablespoon brown sugar
1 green onions (chopped)
1/4 teaspoon pepper
1 pound chicken breast (cut into bite sized pieces)
3 cloves garlic (grated)
1 inch ginger (grated)
1/2 small onion (grated)
1/2 Asian pear (grated)
1/4 cup soy sauce
1/2 tablespoon sesame oil
1 tablespoon brown sugar
1 green onions (chopped)
1/4 teaspoon pepper
Directions:
1. Mix everything in a freezer bag and marinate for at least an hour.
2. Skewer the chicken on wet skewers and set aside.
3. Strain the solids from the marinade and simmer the marinade until it thickens and becomes saucy, about 5-10 minutes.
4. Grill the chicken until cooked, about 5 minutes per side basting it with the marinade as you go.
1. Mix everything in a freezer bag and marinate for at least an hour.
2. Skewer the chicken on wet skewers and set aside.
3. Strain the solids from the marinade and simmer the marinade until it thickens and becomes saucy, about 5-10 minutes.
4. Grill the chicken until cooked, about 5 minutes per side basting it with the marinade as you go.
Spicy Orange Shrimp
Printable Recipe
Ingredients:
1 tablespoon oil
1 pound shrimp (peeled and deveined)
1 tablespoon garlic (grated)
1 tablespoon ginger (grated)
1 orange (juice and zest)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon chili sauce (or to taste)
1 handful cilantro (chopped)
1 tablespoon oil
1 pound shrimp (peeled and deveined)
1 tablespoon garlic (grated)
1 tablespoon ginger (grated)
1 orange (juice and zest)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon chili sauce (or to taste)
1 handful cilantro (chopped)
Directions:
1. Heat the oil in a pan.
2. Add the shrimp and saute until cooked, about 2-3 minutes per side and set aside.
3. Add the garlic and ginger and saute until fragrant, about a minute.
4. Add the orange juice, orange zest, soy sauce, rice wine, honey and chili sauce, deglaze the pan and simmer to reduce to a sauce like consistency.
5. Remove from heat and mix in the shrimp and cilantro.
1. Heat the oil in a pan.
2. Add the shrimp and saute until cooked, about 2-3 minutes per side and set aside.
3. Add the garlic and ginger and saute until fragrant, about a minute.
4. Add the orange juice, orange zest, soy sauce, rice wine, honey and chili sauce, deglaze the pan and simmer to reduce to a sauce like consistency.
5. Remove from heat and mix in the shrimp and cilantro.
Ahi Tuna Tostadas
Ahi Tuna Tostadas
Printable Recipe
Ingredients:
oil for frying
16 wonton wrappers (or corn tortillas cut into triangles)
1 tablespoon oil
1 5 ounce ahi tuna steak
salt and pepper to taste
1 batch sesame and ginger coleslaw
1 batch wasabi aioli (or gochujang aioli, see below)
2 green onions (sliced)
4 birds eye chilies (sliced)
2 tablespoons sesame seeds
oil for frying
16 wonton wrappers (or corn tortillas cut into triangles)
1 tablespoon oil
1 5 ounce ahi tuna steak
salt and pepper to taste
1 batch sesame and ginger coleslaw
1 batch wasabi aioli (or gochujang aioli, see below)
2 green onions (sliced)
4 birds eye chilies (sliced)
2 tablespoons sesame seeds
Directions:
1. Heat the oil in a pan.
2. Fry the wontons in batches until crispy and set aside on paper towels to drain.
3. Heat up the grill (or your grill pan) and brush it with oil.
4. Season the tuna on both sides.
5. Grill the tuna for no more than 2 minutes per side.
6. Cut the ahi tuna into slices.
7. Assemble the tostadas and enjoy.
1. Heat the oil in a pan.
2. Fry the wontons in batches until crispy and set aside on paper towels to drain.
3. Heat up the grill (or your grill pan) and brush it with oil.
4. Season the tuna on both sides.
5. Grill the tuna for no more than 2 minutes per side.
6. Cut the ahi tuna into slices.
7. Assemble the tostadas and enjoy.
Simple Wasabi and Lime Aioli
(makes 1/4 cup)Ingredients:
1/4 cup mayonnaise
1 teaspoon wasabi
1/2 lime (juice)
1/4 cup mayonnaise
1 teaspoon wasabi
1/2 lime (juice)
Directions:
1. Mix everything.
1. Mix everything.
Simple Gochujang and Lime Aioli
(makes 1/4 cup)Ingredients:
1/4 cup mayonnaise
1 tablespoon gochujang
1/2 lime (juice)
1/4 cup mayonnaise
1 tablespoon gochujang
1/2 lime (juice)
Directions:
1. Mix everything.
1. Mix everything.
Sesame and Ginger Coleslaw (Mayoless)
Printable Recipe
Ingredients:
2 cups cabbage (shredded)
1 carrot (shredded)
2 green onions (diced)
1 handful cilantro (chopped)
2 tablespoons rice wine vinegar
1/2 lime (juice)
1 tablespoon peanut oil (or vegetable)
1 teaspoon toasted sesame oil
1 teaspoon honey
1 tablespoon ginger (grated)
1 birds eye chili (minced, optional)
1 tablespoon sesame seeds
2 cups cabbage (shredded)
1 carrot (shredded)
2 green onions (diced)
1 handful cilantro (chopped)
2 tablespoons rice wine vinegar
1/2 lime (juice)
1 tablespoon peanut oil (or vegetable)
1 teaspoon toasted sesame oil
1 teaspoon honey
1 tablespoon ginger (grated)
1 birds eye chili (minced, optional)
1 tablespoon sesame seeds
Directions:
1. Mix the cabbage, carrot, green onion and cilantro in a large bowl.
2. Mix the vinegar, lime juice, oil, sesame oil, honey, ginger and chili in a small bowl.
3. Toss the salad in the dressing and garnish with sesame seeds.
1. Mix the cabbage, carrot, green onion and cilantro in a large bowl.
2. Mix the vinegar, lime juice, oil, sesame oil, honey, ginger and chili in a small bowl.
3. Toss the salad in the dressing and garnish with sesame seeds.
Peameal Bacon and Kimchi Breakfast Muffin
Printable Recipe
Ingredients:
8 slices peameal bacon
2 teaspoons sesame oil
1 cup kimchi (drained and chopped)
3 tablespoons mayonnaise
1 tablespoon gochujang
4 English muffins (lightly toasted)
1 cup shredded romaine in a korean sesame vinaigrette
1 cup shredded jack and cheddar cheese
8 slices peameal bacon
2 teaspoons sesame oil
1 cup kimchi (drained and chopped)
3 tablespoons mayonnaise
1 tablespoon gochujang
4 English muffins (lightly toasted)
1 cup shredded romaine in a korean sesame vinaigrette
1 cup shredded jack and cheddar cheese
Directions:
1. Cook the peameal bacon in a pan and set aside.
2. Add the oil to the pan and saute the kimchi in it until slightly caramelized, about 5-7 minutes.
3. Mix the mayo and gochujang
4. Assemble sandwiches and enjoy.
1. Cook the peameal bacon in a pan and set aside.
2. Add the oil to the pan and saute the kimchi in it until slightly caramelized, about 5-7 minutes.
3. Mix the mayo and gochujang
4. Assemble sandwiches and enjoy.
Kimchi Version 2.0
Printable Recipe
Ingredients:
1 large (5 pound) napa cabbage (or two medium sized)
1/2 cup coarse salt
1/4 cup sweet rice flour (mochi)
1 cup water
1/2 cup fish sauce (or soy sauce for a vegetarian version)
2 cups gochugaru (Korean red chili flakes)
1/2 cup garlic (chopped)
1 tablespoon ginger (grated)
1 small onion (grated)
1/2 Asian pear (grated)
1/2 Fuji apple (grated)
1 cup daikon radish (shredded)
1/4 cup carrot (shredded)
1 bunch green onions (sliced)
1 large (5 pound) napa cabbage (or two medium sized)
1/2 cup coarse salt
1/4 cup sweet rice flour (mochi)
1 cup water
1/2 cup fish sauce (or soy sauce for a vegetarian version)
2 cups gochugaru (Korean red chili flakes)
1/2 cup garlic (chopped)
1 tablespoon ginger (grated)
1 small onion (grated)
1/2 Asian pear (grated)
1/2 Fuji apple (grated)
1 cup daikon radish (shredded)
1/4 cup carrot (shredded)
1 bunch green onions (sliced)
Directions:
1. Cut the napa cabbage in half, remove the core and slice the cabbage into 1 inch wide strips.
2. Soak the cabbage in cold water for 10 minutes.
3. Place a layer of cabbage into a large bowl and sprinkle some salt onto the cabbage. Repeat until all of the cabbage is in the bowl and salted. (Use two bowls if needed.)
4. Let the cabbage sit for 1 1/2 hours mixing it up every 1/2 hour.
5. Rinse the cabbage three times, drain and set aside.
6. Mix the flour and water in a small sauce pan and bring to a simmer while stirring.
7. Remove from heat and let it cool.
8. Mix flour mixture and the remaining ingredients, save the cabbage.
9. Mix the porridge into the cabbage well using your hands to make sure that it covers all of the cabbage.
10. Place the cabbage mixture into sealable containers leaving about an inch of space at the top.
11. Seal the container and let ferment at room temperature for 2-3 days.
12. Place the container in the fridge and let ferment for a couple more days.
1. Cut the napa cabbage in half, remove the core and slice the cabbage into 1 inch wide strips.
2. Soak the cabbage in cold water for 10 minutes.
3. Place a layer of cabbage into a large bowl and sprinkle some salt onto the cabbage. Repeat until all of the cabbage is in the bowl and salted. (Use two bowls if needed.)
4. Let the cabbage sit for 1 1/2 hours mixing it up every 1/2 hour.
5. Rinse the cabbage three times, drain and set aside.
6. Mix the flour and water in a small sauce pan and bring to a simmer while stirring.
7. Remove from heat and let it cool.
8. Mix flour mixture and the remaining ingredients, save the cabbage.
9. Mix the porridge into the cabbage well using your hands to make sure that it covers all of the cabbage.
10. Place the cabbage mixture into sealable containers leaving about an inch of space at the top.
11. Seal the container and let ferment at room temperature for 2-3 days.
12. Place the container in the fridge and let ferment for a couple more days.
Use kimchi in:
Kimchi Bokkeumbap (Kimchi Fried Rice)
Bibim Guksu (Soba and Kimchi Salad)
Kimchi Jjigae (Pork and Kimchi Stew)
Kimchi Quesadillas
Zucchini and Kimchi Quinoa Salad
Zucchini and Kimchi Quiche with a Brown Rice Crust
Kimchi, Bacon and Shiitake Mushroom Pizza
Kimchi Grilled Cheese Sandwich with Gochujang Ketchup for Dipping
Peameal Bacon and Kimchi Breakfast Muffin
Kimchi Chicken Melt
Fresh Pea Risotto with Spicy Grilled Shrimp
Printable Recipe
Ingredients:
1 tablespoon oil
1/2 tablespoon creole spice blend
1/2 pound shrimp (peeled and deveined)
1 tablespoon butter
1 onion (diced)
1 clove garlic (chopped)
1 cup arborio rice (or other medium or short grained rice)
1/2 cup white wine
2 cups chicken broth (or vegetable broth)
1 cup fresh peas
1/2 cup parmigiano reggiano (grated)
1 tablespoon butter
salt & pepper to taste
1 splash lemon juice
1 teaspoon lemon zest
1 tablespoon mint (chopped)
1 tablespoon oil
1/2 tablespoon creole spice blend
1/2 pound shrimp (peeled and deveined)
1 tablespoon butter
1 onion (diced)
1 clove garlic (chopped)
1 cup arborio rice (or other medium or short grained rice)
1/2 cup white wine
2 cups chicken broth (or vegetable broth)
1 cup fresh peas
1/2 cup parmigiano reggiano (grated)
1 tablespoon butter
salt & pepper to taste
1 splash lemon juice
1 teaspoon lemon zest
1 tablespoon mint (chopped)
Directions:
1. Mix the oil and creole spice blend and marinate the shrimp in it.
2. Melt the butter in large sauce pan.
3. Add the onion and saute until tender, about 5 minutes.
4. Add the garlic and saute until fragrant, about 1 minute.
5. Add the rice and stir to coat with the butter.
6. Add the wine, deglaze the pan and stir while simmering until it is gone.
7. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is cooked al dente.
8. Mix in the peas, parmigiano reggiano and butter and stir until the cheese and butter has melted.
9. Remove from heat and mix in the lemon and mint and serve.
10. Grill the shrimp until cooked, about 2-3 minutes per side.
1. Mix the oil and creole spice blend and marinate the shrimp in it.
2. Melt the butter in large sauce pan.
3. Add the onion and saute until tender, about 5 minutes.
4. Add the garlic and saute until fragrant, about 1 minute.
5. Add the rice and stir to coat with the butter.
6. Add the wine, deglaze the pan and stir while simmering until it is gone.
7. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is cooked al dente.
8. Mix in the peas, parmigiano reggiano and butter and stir until the cheese and butter has melted.
9. Remove from heat and mix in the lemon and mint and serve.
10. Grill the shrimp until cooked, about 2-3 minutes per side.
Asparagus Mimosa
Printable Recipe
Ingredients:
2 eggs
1 pound asparagus
1 lemon (juice)
2 tablespoons olive oil
1 teaspoon dijon mustard
salt and pepper to taste
1 handful parsley or chives (chopped)
2 eggs
1 pound asparagus
1 lemon (juice)
2 tablespoons olive oil
1 teaspoon dijon mustard
salt and pepper to taste
1 handful parsley or chives (chopped)
Directions:
1. Cover the eggs in water, bring to a boil, turn off the heat, cover and let sit for 7 minutes.
2. Transfer the eggs to cold water and let cool enough to hold.
3. Meanwhile cook the asparagus in boiling water until it just turns bright green, about 2-3 minutes.
4. Run the asparagus under cold water to stop the cooking process and set aside.
5. Remove the shell from the egg and force the egg through a sieve with medium sized holes.
6. Mix the lemon juice, olive oil, mustard, salt and pepper in a small bowl.
7. Toss the asparagus in the dressing and plate it, topping it with the remaining dressing and the egg and garnish with the parsley.
1. Cover the eggs in water, bring to a boil, turn off the heat, cover and let sit for 7 minutes.
2. Transfer the eggs to cold water and let cool enough to hold.
3. Meanwhile cook the asparagus in boiling water until it just turns bright green, about 2-3 minutes.
4. Run the asparagus under cold water to stop the cooking process and set aside.
5. Remove the shell from the egg and force the egg through a sieve with medium sized holes.
6. Mix the lemon juice, olive oil, mustard, salt and pepper in a small bowl.
7. Toss the asparagus in the dressing and plate it, topping it with the remaining dressing and the egg and garnish with the parsley.
Kimchi Sweet Potato Salad
Printable Recipe
Ingredients:
2 sweet large potatoes (peeled and cut into bite sized pieces)
1 tablespoon oil
4 slices bacon (cut into 1 inch pieces)
2 tablespoons gochujang
2 tablespoons mayonnaise
1/2 cup kimchi (drained and chopped)
2 green onions (sliced
1 tablespoon sesame seeds (toasted)
2 sweet large potatoes (peeled and cut into bite sized pieces)
1 tablespoon oil
4 slices bacon (cut into 1 inch pieces)
2 tablespoons gochujang
2 tablespoons mayonnaise
1/2 cup kimchi (drained and chopped)
2 green onions (sliced
1 tablespoon sesame seeds (toasted)
Directions:
1. Toss the sweet potatoes in the oil.
2. Spread the potatoes out in a single layer on a baking sheet.
3. Roast the potatoes in a preheated 400F oven until the potatoes are nice and tender, about 30 minutes.
4. Meanwhile cook the bacon, drain and set aside.
5. Mix the gochujang and mayonnaise.
6. Mix everything.
1. Toss the sweet potatoes in the oil.
2. Spread the potatoes out in a single layer on a baking sheet.
3. Roast the potatoes in a preheated 400F oven until the potatoes are nice and tender, about 30 minutes.
4. Meanwhile cook the bacon, drain and set aside.
5. Mix the gochujang and mayonnaise.
6. Mix everything.
Sesame and Ginger Coleslaw
Printable Recipe
Ingredients:
2 cups cabbage (shredded)
1 carrot (shredded)
2 green onions (diced)
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons rice wine vinegar
1 tablespoon honey
1 teaspoon ginger (grated)
1 teaspoon toasted sesame oil
1 tablespoon sesame seeds (coarsely ground)
salt and pepper to taste
1 handful cilantro (chopped)
2 cups cabbage (shredded)
1 carrot (shredded)
2 green onions (diced)
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons rice wine vinegar
1 tablespoon honey
1 teaspoon ginger (grated)
1 teaspoon toasted sesame oil
1 tablespoon sesame seeds (coarsely ground)
salt and pepper to taste
1 handful cilantro (chopped)
Directions:
1. Mix the cabbage, carrot and green onions in a large bowl.
2. Mix the mayo, sour cream, rice wine vinegar, honey, ginger, toasted sesame oil, sesame seeds, salt and pepper in a bowl.
3. Mix everything together.
1. Mix the cabbage, carrot and green onions in a large bowl.
2. Mix the mayo, sour cream, rice wine vinegar, honey, ginger, toasted sesame oil, sesame seeds, salt and pepper in a bowl.
3. Mix everything together.
Korean BBQ Pulled Pork Sandwich
Korean BBQ Pulled Pork Sandwich
(make 8+ servings)Printable Recipe
Ingredients:
1 (3 pound) pork butt
1 cup gochujang bbq sauce
8 buns
2 cups sesame and ginger coleslaw
1 (3 pound) pork butt
1 cup gochujang bbq sauce
8 buns
2 cups sesame and ginger coleslaw
Directions:
1. Put the pork in the slow cooker, pour 1/2 cup of the gochujang bbq sauce over it and cook on low heat for 8 hours.
2. Remove the pork from the slow cooker and let it cool.
3. Meanwhile, skim the fat from the juices and mix as much of the juices as you want into the remaining gochujang bbq sauce. Simmer in a sauce pan to reduce if necessary.
4. Shred the pork with a pair of forks and mix in gochujang bbq sauce and juice mixture.
5. Assemble sandwiches and enjoy.
1. Put the pork in the slow cooker, pour 1/2 cup of the gochujang bbq sauce over it and cook on low heat for 8 hours.
2. Remove the pork from the slow cooker and let it cool.
3. Meanwhile, skim the fat from the juices and mix as much of the juices as you want into the remaining gochujang bbq sauce. Simmer in a sauce pan to reduce if necessary.
4. Shred the pork with a pair of forks and mix in gochujang bbq sauce and juice mixture.
5. Assemble sandwiches and enjoy.
Asparagus and Mushroom Japchae
Printable Recipe
Ingredients:
1 pound dangmyeon (Korean cellophane noodles made from sweet potato starch)
1 teaspoon toasted sesame oil
1 tablespoon oil
1 pound mushrooms, I used a mixture of shiitake, enoki and oyster mushrooms (trimmed and cleaned)
2 tablespoons soy sauce
1 tablespoon mirin
1/2 tablespoon toasted sesame oil
4 cloves garlic (chopped)
4 green onions (sliced)
1 red chili pepper or chili pepper sauce to taste (sliced thinly)
1 carrot (julienned)
1 pound thin asparagus (trimmed, cleaned and cut into bite sized pieces)
2 tablespoons soy sauce
1 tablespoon mirin
1/2 tablespoon toasted sesame oil
2 cups spinach (packed)
1 tablespoon sesame seeds (toasted)
1 pound dangmyeon (Korean cellophane noodles made from sweet potato starch)
1 teaspoon toasted sesame oil
1 tablespoon oil
1 pound mushrooms, I used a mixture of shiitake, enoki and oyster mushrooms (trimmed and cleaned)
2 tablespoons soy sauce
1 tablespoon mirin
1/2 tablespoon toasted sesame oil
4 cloves garlic (chopped)
4 green onions (sliced)
1 red chili pepper or chili pepper sauce to taste (sliced thinly)
1 carrot (julienned)
1 pound thin asparagus (trimmed, cleaned and cut into bite sized pieces)
2 tablespoons soy sauce
1 tablespoon mirin
1/2 tablespoon toasted sesame oil
2 cups spinach (packed)
1 tablespoon sesame seeds (toasted)
Directions:
1. Boil the noodles for 5 minutes in a large pot of water, drain and rinse in cold water.
2. Cut the noodles into manageable lengths and toss in the sesame oil to prevent them from sticking.
3. Heat the oil in a pan.
4. Add the mushrooms, soy sauce, mirin and sesame oil and cook until the mushrooms are tender, about 7-10 minutes.
5. Add the garlic and green onions and cook until fragrant, about a minute.
6. Add the carrot and asparagus and cook until tender, about 2-4 minutes.
7. Add the noodles, soy sauce, mirin and sesame oil and cook for a few minutes.
8. Add the spinach and cook until it wilts.
9. Taste test and season appropriately with soy sauce for extra saltiness or mirin for extra sweetness.
10. Remove from heat and serve garnished with the sesame seeds
1. Boil the noodles for 5 minutes in a large pot of water, drain and rinse in cold water.
2. Cut the noodles into manageable lengths and toss in the sesame oil to prevent them from sticking.
3. Heat the oil in a pan.
4. Add the mushrooms, soy sauce, mirin and sesame oil and cook until the mushrooms are tender, about 7-10 minutes.
5. Add the garlic and green onions and cook until fragrant, about a minute.
6. Add the carrot and asparagus and cook until tender, about 2-4 minutes.
7. Add the noodles, soy sauce, mirin and sesame oil and cook for a few minutes.
8. Add the spinach and cook until it wilts.
9. Taste test and season appropriately with soy sauce for extra saltiness or mirin for extra sweetness.
10. Remove from heat and serve garnished with the sesame seeds
Strawberry and Mascarpone Stuffed French Toast
Printable Recipe
Ingredients:
2 cups strawberries (cleaned, hulled and sliced)
1 tablespoon sugar
1/2 cup mascarpone
1/2 cup yogurt
1/4 cup sugar
1 cup milk
1 egg
cinnamon to taste
4 thick slices bread
1 cup strawberry sauce (see below)
2 cups strawberries (cleaned, hulled and sliced)
1 tablespoon sugar
1/2 cup mascarpone
1/2 cup yogurt
1/4 cup sugar
1 cup milk
1 egg
cinnamon to taste
4 thick slices bread
1 cup strawberry sauce (see below)
Directions:
1. Mix the strawberries and sugar and let sit for 10 minutes.
2. Mix the mascarpone, yogurt and sugar and let sit for 10 minutes.
3. Mix the strawberries into the mascarpone.
4. Mix the milk, egg and cinnamon in a wide, shallow dish.
5. Take two slices of bread and form a sandwich, filling them with strawberries and mascarpone.
6. Dip the sandwich in the egg mixture to coat on both sides.
7. Melt a touch of butter in a pan and fry the stuffed french toast until golden brown on both sides, about 2-3 minutes per side.
8. Serve the strawberry and mascarpone stuffed french toast smothered in the strawberry syrup.
1. Mix the strawberries and sugar and let sit for 10 minutes.
2. Mix the mascarpone, yogurt and sugar and let sit for 10 minutes.
3. Mix the strawberries into the mascarpone.
4. Mix the milk, egg and cinnamon in a wide, shallow dish.
5. Take two slices of bread and form a sandwich, filling them with strawberries and mascarpone.
6. Dip the sandwich in the egg mixture to coat on both sides.
7. Melt a touch of butter in a pan and fry the stuffed french toast until golden brown on both sides, about 2-3 minutes per side.
8. Serve the strawberry and mascarpone stuffed french toast smothered in the strawberry syrup.
Strawberry Sauce
(makes 1 cup)Ingredients:
2 cups strawberries (cleaned, hulled and sliced)
2+ tablespoons sugar (to taste)
2 cups strawberries (cleaned, hulled and sliced)
2+ tablespoons sugar (to taste)
Directions:
1. Simmer the strawberries and sugar in a sauce pan until they get all nice and syrupy, about 10-15 minutes.
1. Simmer the strawberries and sugar in a sauce pan until they get all nice and syrupy, about 10-15 minutes.
Parmigiano Reggiano Savoury French Toast
Parmigiano Reggiano Savoury French Toast
(makes 2 servings)Printable Recipe
Ingredients:
1 cup milk
1 egg
salt and pepper to taste
4 slices of bread (cut 1 inch thick)
1/2 cup parmigiano reggiano (grated)
1 cup milk
1 egg
salt and pepper to taste
4 slices of bread (cut 1 inch thick)
1/2 cup parmigiano reggiano (grated)
Directions:
1. Mix the milk, egg, salt and pepper in a wide, shallow dish.
2. Dip the bread in the egg mixture to coat on both sides.
3. Melt a touch of butter in a pan and fry the bread until golden brown on both sides, about 2-3 minutes per side.
4. Sprinkle the parmigiano reggiano over the french toast. (The french toast should still be warm enough that the cheese melts. Otherwise you can place it under the broiler for a few seconds to melt the cheese.)
1. Mix the milk, egg, salt and pepper in a wide, shallow dish.
2. Dip the bread in the egg mixture to coat on both sides.
3. Melt a touch of butter in a pan and fry the bread until golden brown on both sides, about 2-3 minutes per side.
4. Sprinkle the parmigiano reggiano over the french toast. (The french toast should still be warm enough that the cheese melts. Otherwise you can place it under the broiler for a few seconds to melt the cheese.)
Asparagus Grilled Cheese Sandwich
Asparagus Grilled Cheese Sandwich
(makes 1 sandwich)Printable Recipe
Ingredients:
6-8 stalk asparagus (trimmed and cleaned)
1 tablespoon olive oil
salt and pepper to taste
2 teaspoons grainy mustard
1 slice oka cheese (or your favorite, gruyere would also be really nice)
2 slices of bread
1 tablespoon butter (room temperature)
6-8 stalk asparagus (trimmed and cleaned)
1 tablespoon olive oil
salt and pepper to taste
2 teaspoons grainy mustard
1 slice oka cheese (or your favorite, gruyere would also be really nice)
2 slices of bread
1 tablespoon butter (room temperature)
Directions:
1. Toss the asparagus in the oil, salt and pepper.
2. Arrange the asparagus in a single layer on a baking sheet.
3. Roast in a preheated 400F oven until tender, about 10-30 minutes. (Note: Roasting time can vary greatly depending on how thick your asparagus is.)
4. Assemble sandwich and grill until the cheese has melted and the bread is golden brown on both sides, about 2-4 minutes per side.
1. Toss the asparagus in the oil, salt and pepper.
2. Arrange the asparagus in a single layer on a baking sheet.
3. Roast in a preheated 400F oven until tender, about 10-30 minutes. (Note: Roasting time can vary greatly depending on how thick your asparagus is.)
4. Assemble sandwich and grill until the cheese has melted and the bread is golden brown on both sides, about 2-4 minutes per side.
Strawberry and Mascarpone Crepes with Strawberry Syrup
Strawberry and Mascarpone Crepes with Strawberry Syrup
(makes 2-4 servings)Printable Recipe
Ingredients:
2 cups strawberries (cleaned, hulled and sliced)
1 tablespoon sugar
1/2 cup mascarpone
1/2 cup yogurt
1/4 cup sugar
1 batch crepes
strawberry syrup (see below)
2 cups strawberries (cleaned, hulled and sliced)
1 tablespoon sugar
1/2 cup mascarpone
1/2 cup yogurt
1/4 cup sugar
1 batch crepes
strawberry syrup (see below)
Directions:
1. Mix the strawberries and sugar and let sit for 10 minutes.
2. Mix the mascarpone, yogurt and sugar and let sit for 10 minutes.
3. Meanwhile, make the crepes.
4. Mix the strawberries into the mascarpone.
5. Assemble crepes, top with the strawberry syrup and enjoy.
Printable Recipe
1. Mix the strawberries and sugar and let sit for 10 minutes.
2. Mix the mascarpone, yogurt and sugar and let sit for 10 minutes.
3. Meanwhile, make the crepes.
4. Mix the strawberries into the mascarpone.
5. Assemble crepes, top with the strawberry syrup and enjoy.
Strawberry Syrup
(makes 1 cup)Printable Recipe
Ingredients:
1 pound strawberries (hulled and sliced)
1 1/2 cup water
1 cup sugar
1 pound strawberries (hulled and sliced)
1 1/2 cup water
1 cup sugar
Directions:
1. Simmer the strawberries, water, and sugar in a small sauce pan for 20 minutes. (If you want thicker syrup continue simmering until you get the desired consistency.)
2. Strain the solids out with a fine sieve. (Optional; If you do, retain the strawberries and serve them hot on vanilla ice cream.)
3. Let cool and enjoy.
1. Simmer the strawberries, water, and sugar in a small sauce pan for 20 minutes. (If you want thicker syrup continue simmering until you get the desired consistency.)
2. Strain the solids out with a fine sieve. (Optional; If you do, retain the strawberries and serve them hot on vanilla ice cream.)
3. Let cool and enjoy.
Asparagus Risotto with a Poached Egg
Printable Recipe
Ingredients:
1 pound asparagus (trimmed, cleaned, cut into 1 inch pieces)
1 tablespoon butter
1 onion (diced)
1 clove garlic (chopped)
1 cup arborio rice (or other medium or short grained rice)
1/2 cup white wine
2 cups chicken broth (or vegetable broth, or the water that you cooked the asparagus in, warm)
1/2 cup parmigiano reggiano (grated)
1 tablespoon butter
salt & pepper to taste
1 splash lemon juice
4 eggs
1 pound asparagus (trimmed, cleaned, cut into 1 inch pieces)
1 tablespoon butter
1 onion (diced)
1 clove garlic (chopped)
1 cup arborio rice (or other medium or short grained rice)
1/2 cup white wine
2 cups chicken broth (or vegetable broth, or the water that you cooked the asparagus in, warm)
1/2 cup parmigiano reggiano (grated)
1 tablespoon butter
salt & pepper to taste
1 splash lemon juice
4 eggs
Directions:
1. Cook the asparagus in boiling water until it turns dark green, about 1-2 minutes, remove it from the heat, give it a cold water bath o stop the cooking process and set it aside. (I pureed half of the asparagus to give the risotto a nice green colour.)
2. Melt the butter in large sauce pan.
3. Add the onion and saute until tender, about 5 minutes.
4. Add the garlic and saute until fragrant, about 1 minute.
5. Add the rice and stir to coat with the butter.
6. Add the wine, deglaze the pan and stir while simmering until it is gone.
7. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is cooked al dente.
8. Mix in the parmigiano reggiano and butter and stir until melted.
9. Remove from heat and mix in the lemon and the asparagus.
10. Bring a large pot of water to a boil and reduce the heat to medium.
11. Swirl the water in the pot.
12. Crack an egg into a bowl and pour the egg from the bowl into the water. Repeat for the remaining eggs.
13. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
14. Split the risotto among 4 plates and top with the poached eggs.
1. Cook the asparagus in boiling water until it turns dark green, about 1-2 minutes, remove it from the heat, give it a cold water bath o stop the cooking process and set it aside. (I pureed half of the asparagus to give the risotto a nice green colour.)
2. Melt the butter in large sauce pan.
3. Add the onion and saute until tender, about 5 minutes.
4. Add the garlic and saute until fragrant, about 1 minute.
5. Add the rice and stir to coat with the butter.
6. Add the wine, deglaze the pan and stir while simmering until it is gone.
7. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is cooked al dente.
8. Mix in the parmigiano reggiano and butter and stir until melted.
9. Remove from heat and mix in the lemon and the asparagus.
10. Bring a large pot of water to a boil and reduce the heat to medium.
11. Swirl the water in the pot.
12. Crack an egg into a bowl and pour the egg from the bowl into the water. Repeat for the remaining eggs.
13. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
14. Split the risotto among 4 plates and top with the poached eggs.
Yogurt Panna Cotta with Strawberry Jelly
Yogurt Panna Cotta
(makes 6 servings)Printable Recipe
Ingredients:
1 envelope unflavoured gelatin (2 1/4 teaspoons)
3 tablespoons water
1 cup heavy cream
1/3 cup sugar
1 vanilla bean (split and seeds scraped)
1 (16 ounce) container Greek yogurt
1 envelope unflavoured gelatin (2 1/4 teaspoons)
3 tablespoons water
1 cup heavy cream
1/3 cup sugar
1 vanilla bean (split and seeds scraped)
1 (16 ounce) container Greek yogurt
Directions:
1. Sprinkle the gelatin into the water in a bowl and let sit until softened, about 5 minutes.
2. Bring the cream, sugar and vanilla seeds to a simmer in a small sauce pan until the sugar has dissolved.
3. Remove from heat and mix in the gelatin.
4. Whisk the yogurt in a bowl until smooth.
5. Whisk the cream into the yogurt.
6. Pour the mixture into 6 1/2 cup ramekins (or the equivalent) and chill in the fridge for at least 3 hours.
1. Sprinkle the gelatin into the water in a bowl and let sit until softened, about 5 minutes.
2. Bring the cream, sugar and vanilla seeds to a simmer in a small sauce pan until the sugar has dissolved.
3. Remove from heat and mix in the gelatin.
4. Whisk the yogurt in a bowl until smooth.
5. Whisk the cream into the yogurt.
6. Pour the mixture into 6 1/2 cup ramekins (or the equivalent) and chill in the fridge for at least 3 hours.
No comments:
Post a Comment