Salmon Florentine, stuffed mushrooms, Indigo potatoes and a tossed salad.

Daeji Kalbi and fresh kimchi

I got 3 pork loin chops yesterday and was looking online for a good looking recipe when my son got out our new KoreaTown cookbook and opened it to a Kalbi recipe and offered it for me to consider. He said the recipe is for ribs but loin chops come from the same area.  It took a day to make them then cook on the grill. I also made some quick kimchi with baby bok choy and bean sprouts.  Recipes are from KoreaTown cookbook but kimchi recipes are abbreviated. 

Daeji Kalbi  - Spicy Pork Spare Ribs

1/2 Asian pear, peeled, cored and diced

1 Gala or Fuji apple, peeled, cored an diced

1/2 white onion, roughly chopped

1 Cup gochujang

1 tablespoon black pepper

2 tablespoons mirin

1/4 cup soy sauce

1/4 cup Korean rice syrup (can use Corn syrup)

4 cloves garlic

1/4 finely ground gochugaru (red pepper flakes)

2 tablespoons sugar

2 full racks baby back ribs ( 5 to 7 pounds) silver skin removed

Sesame seeds for garnish

Combine all ingredients except ribs and sesame seeds and process until smooth.  It is best to do this a day ahead in order for flavors to blend.

Slice through ribs to separate and add to marinade for at least 4 hours to overnight.

Grill 15 to 2 minutes, turning  frequently.

Or you can roast in oven @ 350º for 45 minutes

Remove from grill, let rest 5 minutes and garnish with sesame seeds.

Quick Kimchi

Marinade

1/2 C. peeled, cored and chopped Asian pear

1/2 C. gochugaru

1/4 C. fish sauce

2 garlic cloves, minced

2 T. sugar

2 tsp. minced ginger

Cure mix

3 T. kosher salt

3 T. sugar.

Process, sprinkle cure on vegetables to be kimchi-ed and let cure about 15 minutes.  Drain and add enough marinade to coat vegetables.  Refrigerate for a couple hours. keeps for a couple weeks

vegetables

Persian cucumbers, 1 lb. sliced 1/4-inch thick. 1 Tbsp cure 15 min., drain, use 1 cup 

 marinade

Daikon radish, peeled, cut into 1-inch cubes.  Use 4 Tbsp cure, drain add 1 cup marinade. refrigerate  2 hours. Keeps 2 weeks

Chive or spring onion, 1 lb. chives or spring onions, cut into 2-inch batons.  No cure needed. 1 cup marinade, refrigerate 1 day. Keeps up to 2 weeks

Bok Choy (baby bok choy) 1 lb, washed thoroughly, trimmed and cut in half.   2 Tablespoons cure, 15 min. drain. 1 C. marinade.  Refrigerate 2 days. keeps 1 week

Pineapple, 1 large, peeled, trimmed, cut into 1-inch cubes. No cure needed.

Add 1 cup marinate, stir to coat.  Refrigerate at least 2 hours, keeps up to 1 week, but honestly, it won’t last that long.

Korean style chicken thighs

Got a new cookbook called KoreaTown and tried this recipe from the chapter Respect: Guest Recipes.  They are non Koreans who use Korean flavors.  We had it with some traditional kimchi (banchan)

Coca-Cola and Gochujang-marinated Chicken Thighs  by Jamie Bissonnette

From KoreaTown, Hong & Rodbard

Marinade

2 liters coca-cola

1 cup gochujang

1/2 C. Thai green curry paste

2-inch knob of ginger, minced

3 cloves Garlic, coarsely chopped

1/4 cup fish sauce

2 lbs. boneless skin on chicken thighs

Kosher salt and black pepper

Cola and Gochujanf Barbecue sauce, warmed (recipe follows

1. Marinate chicken and marinade ingredients in sealable bag 4 hours or overnight. Extra marinade keeps in the fridge for one week
2. Remove chicken from marinade and pat very dry with paper towels.  Salt and pepper
3. Preheat broiler on the lower setting if available or move the rack 8 inches from the broiler.  (I used the grill)  Place chicken on baking sheet, skin side down and broil until it starts to brown, about 5 minutes. Flip the chicken and broil skin side up until cooked through, about 20 minutes.  Watch the chicken as it cooks and place the pan further away from the broiler if it starts to brown too quickly. Serve with warmed BBQ sauce

Cola and Gochuhang Barbecue Sauce

1/2 C. dried fermented Chinese black beans

1 liter Coca-Cola

1/2 cup spicy gochujang

1/4 cup Thai green curry paste

1-inch know of ginger, minced

1 1/2 garlic cloves, finely chopped

1 cup ketchup

2 tablespoons fish sauce

1. Soak the beans in water for 1 hour and rinse well.
2. Add all the ingredients to a med. saucepan and bring to a simmer, stirring regularly to prevent scorching
3. Reduce the heat to low and very gently simmer the sauce of 30 minutes to 45 minutes, until thick, stirring occasionally. It should taste tangy, spicy and sour.  Also really good.  Remove from the heat and let cool.  This sauce can be served hot, warm or cold, and keeps in the fridge for 2 weeks in an airtight container.

Steak and cake and no party.

This time of year we usually have a cake and a party but there was no reason to party so we just had the cake without any reason to celebrate. It was a white cake with cheese cream icing and lemon curd in the middle.  We had sugared peaches on the side.

Main course was rib eye steak, broccoli salad, bulgur salad left over from another meal and blooming potato. It's a potato cut so it pulls apart like a blooming onion after it is baked. 

Salmon in the smoker

I put half a salmon in the smoker for a couple hours at between 170º and 200º 

We had it with baked potato, carrots cooked with mushrooms and onion and bulgur salad.

I have not been to the Swedish Crown restaurant in Lindsborg Ks. in many years but when I was there last, it was under a different owner with a different menu. I missed the old one.

This is from the original restaurant recipe book and it's pretty good IMHO.

Bulgur Salad from Swedish Crown

2 C. hot water

2 C. Bulgur

Mix, do not boil

add, mix then chill

1 1/3 C. vinegar

1 C. sugar

1/4 C. onion

1/4 C. green bell pepper

2/3 Tablespoon salt

Pickle juice (optional)


BLOOMING Potato

cut the top off a potato and cut concurrent circles around the top that go to near the bottom.
Turn potato over and cut slits down the side all around, leaving the center bottom intact.

Put a tablespoon of oil over top of cut potato and some salt.  Bake in foil lined pan for 30 minutes @ 425º

Top with cheese and bake another 30 minutes @ 425%. 

Remove from oven and top with crisp cooked chopped bacon.  Serve. 

Note. I added another Tbsp of oil before adding the cheese and baked it a little longer than an hour total.  The top of the potato was crispy. I cut it in half and divided it between the two of us.   Charlie liked it.

Carrots were cut and boiled in water for about 10 minutes then added to mushrooms and onions that were sautéd with butter, and salt, the a little sugar was added and they were all cooked together a little longer.

Cheesesteak sandwiches with provolne sauce

We had enough steak left over to make some sandwiches for dinner today.
This is a Bobby Flay recipe.

2 to 2 1/2 pound strip loin, trimmed

Olive oil

Salt and freshly ground black pepper

Soft hoagie rolls, split 3/4 open

Provolone Sauce, recipe follows

Sauteed Mushrooms, recipe follows

Caramelized Onions, recipe follows

Sauteed Peppers, recipe follows

Provolone Sauce:

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

2 cups whole milk, heated

1 cup grated aged provolone cheese

1/4 cup grated Parmigiano-Reggiano

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Sauteed Mushrooms:

2 tablespoons olive oil

1 tablespoon unsalted butter

1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped

3 tablespoons finely chopped fresh parsley leaves

Salt and freshly ground black pepper

Caramelized Onions:

2 tablespoons unsalted butter

1 tablespoons canola oil

3 large Spanish onions, peeled, halved and thinly sliced

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Sauteed Peppers:

2 tablespoons olive oil

2 poblano peppers, thinly sliced

2 Cubano peppers, thinly sliced

Salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.

Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.

Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.

Provolone Sauce:

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

Sauteed Mushrooms:

Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.

Caramelized Onions:

Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

Sauteed Peppers:

Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

Recipe courtesy of Bobby Flay

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/philly-cheese-steak-recipe.html?oc=linkback

White whole wheat bread with dinner.

It was raining most of the day while I made some bread. I used sour dough starter and white whole wheat flour.  WHITE. Whole wheat. Flour.  When it came out of the oven, it looked just like regular whole wheat bread. I went back and double checked the sack of flour and triple checked it and checked it one more time.  Sure enough it said white whole wheat flour.  They either put the wrong flour in the bag or they have a different definition of white than I do.

By the evening, it had stopped raining so I grilled some steak and corn and made a salad and baked potato.  The potato isn't on the table in the picture.