Korean Dinner

I got a pork shoulder roast (butt) and asked Charlie if he wanted smoked pulled pork, Carnitas or pork bulgogi. He chose bulgogi. He also picked out which recipe he wanted me to use. It's a lot different from the one I had used since he was little, but it's from a popular restaurant in LA.

Dwaeji-Galbi- BBQ pork ribs from Hamjipark.

Charlie’s favorite- also uses it for Pork Bulgogi

1 1/2 Lb. Pork ribs

1/2C. Gochujang

1/4 C. sugar

1/4 Tsp minced garlic

1/4 tsp black pepper

1 tsp. sesame oil

Put hot pepper paste, sugar, garlic, black pepper and Asian sesame oil in a bowl.  Stir to mix. Chop the pork ribs between the bones.  Add the sauce and mix well.  For best tasting Dwaeji-galbi, grill over charcoal.  If you don’t have a grill, you can also pan-fry it and the put in in the oven until fully cooked.

This goes really well with this pork recipe. It's from the same cookbook

Lettuce and Scallion Salad

3 oz. iceberg lettuce, thinly sliced

3 scallions, roots trimmed, cut into 2-inch pieces, and then thinly sliced lengthwise

1/4 tsp salt

1/4 tsp red pepper powder

1/2 tsp Asian sesame oil

pinch of salt and pepper

Mix all ingredients, tossing with sesame oil.  Serve as a side dish.

Both recipes from Discovering Korean Cuisine-Recipes from the Best Korean Restaurants in Los Angeles.  Printed in South Korea, 2007.  Dream Character, Inc.  www.dreamcharacter.com 

Korean-Style Bean Sprouts

1 lb Mung bean sprouts

1 1/2 Tbls salt

1 Tbls Sesame oil

1 tsp Shoyu

1 tsp (or more to taste) Rice vinegar

Couple drops Chili oil (optional)

1/8 C Chopped green onions (optional)

In a medium pot, add 1.5 Tbls salt to water. Bring to a boil. Add sprouts and boil for 2-3 minutes. Do not overcook! Drain sprouts. Toss will sesame oil, shoyu, rice vinegar, chili oil, and chopped green onions. Chill and serve.

FISH STEW

Makes 6 servings  

I cut the recipe to make less than a whole amount.   I was reading the account I wrote about a trip I took in 2003 to visit Charlie in Seattle and other friends at Pismo Beach in California.  In California we had a window seat for dinner at a beach side restaurant as the sun set over the Pacific Ocean.  I had Cioppino which is my favorite seafood stew.  It was especially good then and I got hungry for a fish stew again.  This one was made with some cheaper fish but it was still good.   

2/3 Cup red wine vinegar

1 Tbsp Balsamic vinegar

1 large onion, cut in thin wedges

2 med. leeks-white part only, sliced

1 med. garlic clove, sliced paper thin

2 tbsp fresh basil or parsley

1 bunch fresh rosemary or 1 tsp. dr

3 1/2 tbsp extra virgin olive oil

14.5 oz can tomatoes

2 1/2 cups clam juice

salt, crushed red pepper flakes to taste

1/2 lb. large peeled shrimp

1/2 lb sea bass, halibut or barracuda(firm flesh)

1/2 lb scallops

 1/2 cup dry white wine( chablis, dry vermouth, dry sherry,  Rhine wine, or dry sauterne.

Cook rosemary and vinegars , onion, leeks and garlic, covered over high heat until boiling, reduce heat and simmer 7-8 minutes, covered.  Uncover and cook until almost all vinegar is gone.  

Add rest of ingr. except fish and shellfish and basil.  Boil, reduce to simmer. 

 Add fish and shellfish, bring to simmer, simmer 2 min.   Stir in basil, serve hot.

Tonight our stew had mussels, haddock, shrimp, oysters, and crab meat for the seafood in the stew.

A spaghetti discussion led to this dinner

At a small group cooking site someone posted a recipe from an old Italian restaurant in New Orleans. It included a tomato sauce that had little in it besides tomatoes and salt and pepper but it was cooked for 6 hours.  Someone else said that she didn't bother cooking tomato sauce anymore since Paul Newmans was so good.  Someone else said Trader Joe's Organic tomato sauce was the best.  Jimmy is an Italian and he said that they put raw meatballs in the sauce and cook them that way.  I decided to  get some Paul Newman's sauce and some Trader Joes and see which one I liked best.  I have not tried Paul Newmans yet but I did cook raw meat balls in two jars of Trader Joe's Organic Spaghetti sauce. They cooked for a little under two hours. I added some water to the sauce at the start so it would not cook out too thick at the end.  I made meatballs with half beef, half pork and seasoned with salt, pepper, garlic powder, bread crumbs, oregano, sage and chopped onions.  Charlie has not had much of an appetite lately but he had two full helpings. 

Beth's Bahn Mi Tacos

Here are a couple roll ups using shrimp tempura instead of bulgogi.

inspired by a Creation from Beth.

 Beth made a tortilla roll up using bahn mi pickles and bulgogi beef and shredded cabbage.   I liked the idea and tried it too. I added some chopped apple the shredded cabbage and made four roll ups using left over shrimp tempura from yesterday. They were very good.

Bulgogi on soft taco shells with Charlies Bahn Mi pickled vegetables Cucumber, green onion, carrot, Jalapeño, all finely chopped.  Pickled with vinegar, rice syrup, sugar, sambal oleck chili paste, and a few drops sesame oil. marinated together until ready to eat. 

Bulgogi marinade with about a pound or rib eye steak sliced thin. 

1/4 cup sesame seeds toasted

2 cups soy sauce

3/4 cup sugar

1 1/2 tablespoons hot pepper sauce

3/4 tablespoon ground black pepper

1 tablespoon freshly grated ginger

1 tablespoon garlic minced

1/4 cup sesame oil

1 tablespoon corn starch

1/4 cup water

1 tablespoon brown sugar

shredded some green cabbage  and chopped apples to have a bit of crunch  and wrapped all together with a heated soft flour tortillas.

Tempura

TEMPURA BATTER

We had shrimp, green peppers, mushrooms, zucchini, and sweet potato fried at around 350º.   It's quite a production and mess but so good.  We thought I'd made too much but there was very little left over.

1 C. cake flour or tempurqako

1/4 C. potato starch or corn starch

1/2 t. baking powder

1 large egg white

About 1 C. ice-cold sparkling water or tap water

Addional flour if necessary

In a medium size bowl, combine cake flour, potato starch and baking powder. In a small bowl, use chopsticks to mix egg white and water.  Stir into dry ingredients with chopsticks , leaving batter lumpt and undermixed.  set bowl of batter in a large pan of iced water.  If batter becomes too smooth, stir in extra flour.  Add a few tablespoons water if too thick.  Experiment to find theconsistency you like best.

Many foods can be cookd as tempura, including scallops, squid, tofu, bell pepper, eggplant, darrots. shrimp, mishrooms, onions, sweet potaooes and green beans.

Coat, dip and fro a few ingredients at a time.  Sooking time my vary with each ingredient. Drain tempura on a wire rack.  Serve at once with rice and a dipping sauce.

Note Tempurako is a low-gluten wheat flour primarily used for making tempura.

Country Captain Chicken

One of the first cook books I had was James Beard's American Cookery and this recipe was in it.  I never tried it but intended to someday. The other day I was in the auto mechanics waiting room and there it was in a Southern Living magazine.  I made it today and we both liked it. The James Beard Cookbook was the first one I had and American Cookery was a gift from a friend a few year later.  I have copies of both now as the first ones have been worn out.

Country Captain Chicken

Chicken legs or thighs

3/4 C. AP flour

1/2 tsp. paprika

1/4  tsp. cayenne pepper

2 tsp. salt, divided

12 thighs, bone in, skin on 2 T. veg. oil

1/4 C. butter. divided

1/2 C. Ch. fresh Ital. parsley, + more for garnish

2 C. ch. yellow onion (about 2)

3 C. ch green pepper, (about 3)

2 cloves garlic, minced

1 1/2 T. curry powder.. extremely fresh if possible

1 tsp.  black pepper

1/2 tso gr. nutmeg

2-14.5 oz cans chopped tomatoes, undrained

1/2 C. raisins

6 C. hot cooked rice

toasted slivered almonds

In ziplock combine flour, paprika, cayenne and 1 tsp. salt and shake chicken, a few at a time. Discard remainder of flour.

Heat oil and 2T. butter in large Dutch oven over medium heat. Add 4 or 5 thighs, skin down and cooked until well browned and crips.. 6-7 minutes.  Turn and brown other sides.  Transfer to plate, cook rest of thighs, reserve drippings.

Add  ch. parsley, onions, bell peppers, garlic, curry powder black pepper, nutmeg and rest of butter and 1 tsp. salt to drippings and cook until onions are tender. Stir in tomatoes and raisins.  Add thighs

Boil over med.-high; reduce to med low and add chicken back.  Cover, simmer 15 minutes, uncover and cook, 15 minutes or until thighs test out to 165º. Serve over rice with the sauce.  Garnish with parsley and almonds. 

Chicken and Dumplings

Chicken and Dumplings

ALISON ROMAN YIELD 6 serving  TIME  2 hours

Michael Kraus for The New York Times

Heartier than chicken soup, this classic comfort dish is decidedly more stew like, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings. Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness. They’re cooked right on top of the chicken stew, partly poaching and partly steaming.

American, Chicken Thigh, Leek

INGREDIENTS

FOR THE CHICKEN:

• 2 pounds bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 large yellow onion, diced
• 4 stalks celery, chopped
• 6 medium carrots (about 1 1/2 pounds), peeled and sliced 1/4-inch thick
• 4 sprigs thyme
• 1 tablespoon unsalted butter, plus more as needed
• ¼ cup all-purpose flour
• 2 large leeks, white and light green parts thinly sliced

FOR THE DUMPLINGS AND ASSEMBLY:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground pepper
• ¾ cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• ½ cup parsley, tender leaves and stems, finely chopped (optional)
• ¼ cup chives, finely chopped (optional)

PREPARATION

1. Season chicken on both sides with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches if needed, sear chicken, skin-side down, until deeply golden brown, 8 to 10 minutes. Flip chicken and continue to cook until it is browned on the other side, another 5 to 8 minutes. Transfer chicken to a large plate, and pour off all fat into a measuring cup. (You should have about 5 tablespoons, depending on the fattiness of the chicken.)
2. Leaving all the browned bits in the pot, return 2 tablespoons of fat to the pot. Add onions, celery and half the carrots. Season with salt and pepper and cook on medium heat, stirring to scrape up all the bits on the bottom of the pot. Cook until vegetables start to soften, about 4 minutes or so. Return chicken to the pot along with thyme and 8 cups of water. Simmer, uncovered, until chicken is completely tender and liquid has reduced by about 1/4, about 30 to 40 minutes.
3. Transfer chicken to a plate or cutting board to cool. Strain the stock (you should have about 5 cups; if you have less, you can add water to make up the difference) and wipe out the pot.
4. Heat remaining 3 tablespoons chicken fat along with 1 tablespoon butter (if you don’t have enough chicken fat, use enough butter to equal 4 tablespoons of fat) over medium heat. Sprinkle in flour and stir constantly until it’s all a pale golden brown, about 2 to 3 minutes.
5. Slowly whisk in reserved chicken stock until no lumps remain (it will thicken considerably at first) and bring to a boil. Add leeks and remaining carrots, season with salt and pepper and lower the heat to simmer.
6. Remove and discard the skin and bones from the chicken. Shred the meat and add to the pot. Cook, stirring occasionally, until liquid is nicely thickened and carrots and leeks are tender, 10 to 12 minutes.
7. Make the dumplings: In a medium bowl, whisk together flour, baking powder, salt and pepper. In a small bowl, whisk together buttermilk and egg and add to dry ingredients, followed by melted butter. Using a wooden spoon or spatula, stir just to combine. (Do not overmix.)
8. Using a spoon, drop generous quarter-size dollops of the dumpling dough into the pot (they should just sit right on top; they will not sink), spacing them apart as much as possible (it’s O.K. if they touch). Cover the pot and reduce heat to low. Cook, undisturbed, until the dumplings are puffed and totally cooked through, 18 to 22 minutes. (Test a dumpling by cutting it in half; it should look slightly biscuity, but with no raw bits of dough. If it needs more time, continue to cook.)
9. Remove lid and divide among bowls; sprinkle with parsley and chives, if using.

Swedish Meatballs

Swedish Meatballs

we tried these Swedish Meatballs with mashed potatoes with the gravy instead of noodles.  They are really good.

MELISSA CLARK  YIELD 4 dozen meatball  TIME   45 minutes 

Pictured with mashed potatoes and gravy.

Andrew Scrivani for The New York Times

These mildly spiced meatballs are the essence of winter comfort food, just the kind of thing you’ll want to come in from a blustery day to enjoy. Serve them with mashed potatoes and lingonberry jam, if you want something sweet.

Featured in: Swedish Meatballs, From The Comfort Of Home. 

Scandinavian, Brandy, Ground Beef, Ground Pork, Heavy Cream, Panko

INGREDIENTS

• 1 cup panko bread crumbs
• ½ cup warm milk
• 4 tablespoons unsalted butter
• 1 large onion, diced
• 2 teaspoons kosher salt, more as needed
• 1 tablespoon brandy
• 1 ½ tablespoons all-purpose flour
• 1 cup beef or chicken broth, low sodium or homemade
• ½ cup heavy cream
• 1 teaspoon Dijon mustard, optional
• 1 pound ground beef
• 1 pound ground pork
• 2 large eggs
• 2 garlic cloves, grated on a Microplane or minced
• ½ teaspoon freshly ground black pepper
• ½ teaspoon allspice
• ¼ teaspoon ground ginger
• ¼ teaspoon nutmeg
• Pinch cloves
• Extra-virgin olive oil, as needed for drizzling
• Chopped fresh parsley or dill, for garnish
• Nutritional analysis per serving (48 servings)
  84 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 27 milligrams cholesterol; 87 milligrams sodium
  

PREPARATION

1. In a medium bowl, soak bread crumbs in warm milk while you prepare the onions.
2. In a large skillet over medium heat, melt 1 tablespoon of butter. Stir in onions and a pinch of salt and cook until pale golden, about 3 to 4 minutes. Transfer half the onions to a large bowl and set aside.
3. Prepare sauce: Add brandy to skillet with onions and ignite with a long match or igniter (or if you’re using a gas stove, just swirl pan, brandy should catch fire). Let flame die down, then add the remaining butter, letting it melt. Sprinkle in flour. Sauté until flour browns, about 3 minutes. Whisk in broth, cream and 1/4 teaspoon salt. Simmer, whisking, until reduced to a sauce, about 5 minutes. Add mustard, if you like, and season with more salt, if needed.
4. To large bowl with onion, add remaining 1 3/4 teaspoons salt, soaked bread crumbs, beef, pork, eggs, garlic, pepper, allspice, ginger, nutmeg and cloves. Roll into 1-inch balls (about 2 tablespoons each), placing them on one or two rimmed baking sheets as you go.
5. Heat broiler. Drizzle meatballs with oil. Broil meatballs, switching pans' positions if using more than one so they both get close to the broiler, until well browned all over, 5 to 10 minutes. Serve with gravy, garnished with herbs.