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post your recipes!!!....ala martha stewart..q
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| Floorfiller |
get yo cook on! so let's see some master chef recipes from TA's master chefs...
Korean BBQ
1/2 cup Korean chile bean paste (gochu-jan)
2 tablespoons minced garlic
1 tablespoon minced ginger
1/4 cup rice vinegar
1/4 cup sugar
1/4 cup thin soy sauce
1 tablespoon coarse ground black pepper
1 cup canola oil
1/4 cup sesame seed oil
1 cup chopped scallions
1/3 cup chopped cilantro
3 pounds hanger steak, sinew removed
Sliced green scallions, for garnish
Fried shallots, for garnish (optional)
In a food processor, add chile paste, garlic, ginger, vinegar, sugar, soy and black pepper. Blend well than drizzle in the oils. While still running, add the scallions and cilantro. Check for seasoning. It should not be salty since salt is added right before grilling. Remove 1/2 cup of the marinade and reserve for sauce. In a dish, completely coat the hanger with remaining marinade and let marinate overnight. On a hot, oiled grill, season hanger with salt and grill, about 8 minutes for medium-rare.
GOCHU-JAN (KOREAN CHILE PASTE) SAUCE:
1/2 cup of above marinade
1/2 teaspoon of salt
Juice of 1 lemon
Mix all in a bowl.
CUCUMBER KIMCHEE AND SESAME FRIED RICE:
4 cups rice wine vinegar
1/4 cup sugar
1 tablespoon salt
2 English cucumbers (hothouse), 1/8-inch half moon slices
2 large red onions, 1/8-inch slices
1/2 cup sliced garlic
1/4 cup Korean chile flakes (gocho-karu)
4 halved Thai bird chiles, de-seeded
1 cup scallions, 1/2-inch pieces
In a large non-reactive pan, heat the vinegar, sugar and salt. When boiling, add the cucumbers, onions, garlic, chile flake, chiles and scallions. Bring back to a boil, pull off heat and let stand to room temperature. Store in a glass jar with a loosened lid at room temperature to ferment slightly. After 2 days at room temperature, store in refrigerator.
SESAME FRIED RICE:
Canola oil to cook
4 large whole eggs
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons chopped scallions
6 cups cooked jasmin rice, cooled and broken up (usually day old)
1/2 pound picked bean sprouts
2 tablespoons thin soy sauce
1 tablespoon sesame seed oil
Salt and black pepper to taste
In a hot wok coated with canola oil, quickly scramble the eggs to soft stage. Set aside. In the same hot wok coated with oil, add garlic, ginger and scallions. Cook until soft then add rice, bean sprouts, soy and sesame oil. Season and add back the eggs. Heat thoroughly and check for seasoning.
PLATING On a large white plate, zig-zag the sauce. Place small mound of rice and top with hanger steak sliced in half, on the bias. Place kimchee on top and garnish with sesame seeds, scallions and fried shallots.
Yield: 2 days Drink Recommendation: OB Korean Beer
ok i stole that off Food Network hahaha...but i love this ...sooooo good :p |
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| Estella |
| HAHAHA. It took you long enough!:D Post coming in a few. |
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| Floorfiller |
| quote: | Originally posted by Estella
HAHAHA. It took you long enough!:D Post coming in a few. |
i just saw it woman...i've been busy having conversations and eating thank you :p |
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| DJ RJT |
This thread is sweet... but it's hilarious to me that Jason started it, because it seems like it's just inviting gay jokes... especially the Martha Stewart reference...
But meh... I'm above that... :p |
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| Floorfiller |
| quote: | Originally posted by DJ RJT
This thread is sweet... but it's hilarious to me that Jason started it, because it seems like it's just inviting gay jokes... especially the Martha Stewart reference...
But meh... I'm above that... :p |
ahahaha...i'm glad martha is out of jail. seriously that bitch has skills.
it's a celebration bitches!!:p |
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| DJ RJT |
| quote: | Originally posted by Floorfiller
ahahaha...i'm glad martha is out of jail. seriously that bitch has skills.
it's a celebration bitches!!:p |
I know we've never spoken anywhere other than TA, but just seeing pictures of you, and what you post on TA, imagining you say "It's a celebration bitches!!!" in excitement over Martha Stewart being free... well that just makes me lol... :haha: |
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| Estella |
This was my favorite tapa I had in Spain. I had to translat as I was writing it down so.. who knows.
Picto!
Necessities:
1 eggplant
2 zuchinni
1 green pepper
1 onion
2 garlic cloves
1 carrot
Tomatoes
Lotssss of olive oil
Dice all veggies. Seperately simmer eggplant, zuchinni and potatoes in olive oil until all are soft. Remove from pan and put in another. Add together the green pepper, onion, 2 garlic cloves and carrot. Repeat until all are soft. Mix all together in a pan.
Use 1 can of tomato paste and mash 10 tomatoes. Add to pan of veges and let simmer all together. WA LAH! Have loaf of French bread available for dipping.
Pico de gallo!
Lots and lots and lots of cilantro
Dice lots of tomatoes. Red and yellow
Dice onions, white and red double the amount of tomatoes
Add 2 jalapeno peppers
Add lemon and lime juice
Lots of salt. |
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| Floorfiller |
| estella...do you have any cookbook suggestions? like a really solid one? i should get one and work on recipes and so i can cook better... |
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| Estella |
| Hey, someone else was had a thread about Korean BBQ. I think it was Orbax. |
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| Floorfiller |
| quote: | Originally posted by Estella
Hey, someone else was had a thread about Korean BBQ. I think it was Orbax. |
yeah you're right...but i think he was talking about the resturaunt chain... |
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| jonSun |
| All the recipes you need is in the Naples Cookbook. Its only 19.95. PM me if you want a copy. ;) |
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| UWM |
err
the whole thing does!
but i dont have the patience for that . |
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