Recipes

bulgogi

Korean Beef aka Bulgogi


Servings Per Recipe: 3-5
1.25 lb stew beef, thinly sliced against the grain at a 45 degree angle
1/3 cup soy sauce
1 Tbsp dark sugar (demerara or brown sugar)
2 Tbsp sesame seeds
2 tablespoons sesame oil
1 bunch green onions, thinly sliced whites, long chopped greens, divided
2 cloves garlic, minced
2 Tbsp mirin or port wine -- any sweet wine works, I used port
1/2 tsp ground ginger powder (dehydrate ginger and run it through the spice grinder)
8 oz shiitake mushrooms (remove stems and slice thin)
+ In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, the whites of the onions, garlic, and wine, ginger powder. (everything except the meat, mushrooms, and green parts of onion)
+ Add the meat, and stir to coat.
+ Cover and refrigerate for 12 to 24 hours or do it at room temp for at 30 minutes
+ Heat a large skillet or wok over medium-high heat.
+ Add the meat, mushrooms and green parts of onions to the skillet
+ Fry and stir the the mix for 5 to 10 minutes until the meat is cooked, and the mushrooms are soft,
+ Serve with salad or fried rice
+ Serve on a bed of rice

mise en place bulgogi

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chicken curry salad

Curry Chicken Salad


1/4 cup cashews
1 pint canned chicken*
1/2 green apple, cored and diced
1/4 cup craisins, minced
1/4 cup mayonnaise
1 tsp curry powder
1/4 tsp salt
+ preheat the toaster oven to 300f (150c)
+ place the cashews on the small roasting pan that came with th toaster oven
+ stir after 3 minutes and each 3 minutes until they start to change color
+ break the cashews in half chop the halves into quarters
+ drain the chicken, break up any pieces larger than an inch in size
+ place everything in the bowl and mix until everything is evenly distributed
* this could also be turkey, and you can use the canned stuff too, one pint of home canned chicken is about one pound of store canned chicken

mise en place

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curried chicken thighs

Baked Curried Chicken Thighs


8 chicken thighs, with skin and bones
3 tbsp olive oil
3 tbsp curry powder
1 tsp salt
Indian Rice (optional)
+ move oven rack to be in the lower 1/3rd of the oven
+ Preheat oven to 450f (230c)
+ Line a baking sheet with foil, fold up the edges so the juices won't flow off the foil
+ place the baking sheet into the oven
+ Trim any extra fat or skin from the thighs
+ take a toothpick and pierce each thigh through the skin 8-12 times depending on size of thigh
+ place the thighs into a large bowl
+ add the oil and, curry powder and salt into the bowl
+ mix until the chicken is uniformly covered with the curry
+ remove hot baking sheet from the oven
+ place the chicken thighs skin down on the foil
+ bake the chicken for 25 minutes
+ take the baking sheet of chicken out of the oven
+ turn the oven from bake to broil
+ flip over all the chicken
+ place it back in the oven for 10 minutes
+ let cool for 5 minutes before serving

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indian rice

Indian Rice


2 cups basmati rice
water for rinsing the rice
1 tbsp liquid fat (olive oil, butter, ghee)
10 whole cloves
half a cinnamon stick
10 cardamom pods
3 cups of water
1/2 tsp salt
1/2 tsp ground turmeric
+ Rinse the rice with water a few times so that the water runs clear
--- Without a rice cooker ---
+ in a two quart pot add the fat, cloves, cinnamon stick, cardamon
+ heat over medium high heat and stir until it all becomes fragrent
+ add the rice and stir it for a minute or so
+ stir in the 3 cups of water, salt and turmeric
+ turn the heat to high
+ once it reaches a boil put a lid on it and reduce heat to low
+ after 15 minutes remove from heat
+ most of the cinnamon, cardamom and cloves will have floated to the top, remove them
+ stir the rice a little to insure you got any of the above that didn't float
--- With a rice cooker ---
+ turn the rice cooker on cook
+ add the fat, cloves, cinnamon stick, cardamon
+ heat over medium high heat and stir until it all becomes fragrent
+ add the rice and stir it for a minute or so
+ stir in the 3 cups of water, salt and turmeric
+ once rice cooker clicks over to warm use a wooden spoon to move the rice aside to see the bottom of the rice cooker
+ if there is water at the bottom turn it back on to cook for 4 minutes
+ once the water is gone remove the cinnamon, cardamom and cloves will have floated to the top
+ stir the rice a little to insure you got any of the above that didn't float

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curry powder

Curry Powder


Servings: 1 cup
2 tbsp cardamom pods
6 tbsp cumin seeds
8 tbsp coriander seeds
1 tsp fenugreek seeds
1 tsp peppercorns
3 tbsp ground turmeric
1 tbsp whole cloves
1 tbsp ground cayenne
+ place all but the last four items in a skillet already heated to medium-high heat
+ shake and stir them until the cumin seeds start popping or smoking and shake some more to keep the smoke to a minimum (about 3-5 minutes total)
+ let cool (this will happen faster if removed from the skillet to a baking sheet
+ remove and discard the husks from the cardamom pods
! you can open them up by putting them in a mortar and pestle beating them up a little.
+ in a small bowl combine all the items and mix well
+ working in batches with a spice grinder process until you have a fine powder
! if you don't have a great spice grinder then I recommend sifting the powder through a mess strainer before storing
+ store in an air tight container

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