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| Jul 1 2007, 12:13 PM EDT (current) | dlzz | 11 words added |
| Jun 27 2007, 10:37 PM EDT | dlzz | 148 words added |
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Since so many at SI are fantastic cooks, foodies, and epicureans...and there are so many occasions where the phrase "You HAVE to give me that recipe" is uttered, here's a place to park all of those great food ideas. Post your favorites - dishes you've become famous for, things that appear often and are requested by everyone, stuff you think everyone should taste at least once in a lifetime.
Main Courses
Bulgogi, a.k.a. Korean BBQ (Jina)
1 pack of thin sliced beef (you can get it in Korean grocery store -- they sell it frozen but it's still good)
Marinating sauce:
3 cups of soy sauce mixed with 1 cup of water (you should determine this yourself since every soy sauce has different saltiness)
1/2 cup of Brown sugar (also you should determine this yourself to how much you want it to be sweet)
1 cup of chopped onion
1 cup of chopped green onion
1/2 cup of smashed garlic (could be grounded by blenders)
1 tbsp of sesame oil
Directions:
Thaw frozen 1 pack of thin sliced beef, and marinate it with the sauce above, leaving it for a day or two in the fridge. You can still eat it right away but it is much better if you let it stay for a day in the fridge. And then you toss them to the frying pan with olive oil, or you can also grill them on a grill with aluminum foil under. Eat it with rice and kimchi.
Additional things you can do: you can put mushrooms or carrots, and wide sliced onions. This surely makes it better.
Mutations you can do with bulgogi:
Add more water and add very thin sticky rice noodle, and it becomes bulgogi jongol.
LA kalbi (Jina)
1 pack of LA kalbi (you can ask it from the Korean store Manna on Broadway)
Soak kalbi with coke or beer or wine for a day to take the blood out and tenderize the meat -- so far coke works the best
Marinating sauce:
Get the biggest bowl in your house
Mixed soy sauce and water 1:1 to fill half of the bowl
1 cup of grounded ginger
1 cup of grounded garlic
2 cups of brown sugar
Marinate kalbi for a day or two
Grill it (which tastes the best), fry it on the pan, or broil it in the oven
Eat it with rice and kimchi
Kimbab a.k.a. Sushi (Jina)
Ingredients
Dry seaweed
Sesame oil
White rice
Pickled raddish (a.k.a. yellow p***s)
Fried egg (mixed egg fried and cut in long rectangles)
And others (tuna kimbab: tuna mixed with mayo, general kimbab: ham, corn kimbab: corn mixed with mayo, fish, salmon...)
Rolling mat (strings of wooden sticks)
Directions
1. Place a sheet of seaweed on top of the rolling mat
2. On the rough side of seaweed, place a thin layer of rice and thinner toward your side
3. Place all the ingredients at the end of the layer on your side
4. Start rollin'! (with the rolling mat)
5. Rub sesame oil around the outer part of kimbab, and sprinkle some sesame seeds
6. Slice carefully with good knife into many pieces
Mutation 1:
Put plastic wrap between seaweed and the rolling mat.
After 2, flip the rice+seaweed layer over and continue with 3.
This will make it look more like sushi you get from Japanese restaurants.
Mutation 2:
Slice the seaweed into 3 strips, and then cut into half, put rice, little bit of ingredients, roll, slice the roll into two, make each sushi stand with the flat side down, and put smooshy ingredients (like grounded bulgogi, mayo+tuna, etc) on top
Garlic Shrimp
Ingredients
1.5lbs of uncooked frozen jumbo shrimp (The bigger the better)
Some olive oil (approx 4 table spoons)
Lots of minced or crushed garlic (approx 10 table spoons)
Salt
Sugar
Corn Starch
Directions
Add garlic and olive oil in a large sauce pan and bring to a simmer. Continue to simmer until the mixture is not bitter to taste (approx 30 minutes) while adding water as needed.
Thaw shrimp in cold running water. Add a pinch of salt and sugar to the garlic mixture. Add thawed shrimp into garlic mixture. Cook until shrimp is done. Dissolve 1 table spoon of corn starch in lukewarm water and then add to the pan to thicken sauce.
There are known permutations to the recipe including Bar-B-Q and flaming hot. You can also use snow crab instead of shrimp if you're rich. Your kitchen will smell like garlic for days.
There are a lot of great korean recipes available here: http://www.xanga.com/koreancooking
Salads
Desserts
Pleaseinclude your name with the recipe, just in case someone wants a bit of help, guidance, or further information.
Appetizers
Crack Dip (a.k.a artichoke dip)
This stuff is as addictive as crack. Well, maybe not THAT addictive. But close.
1 c. Hellman's mayonnaise
1 c. grated Parmesan cheese
1 c. shredded mozzarella
1 10-oz. can artichoke hearts
garlic powder (pinch) or 1-2 garlic cloves (minced)
paprika
Drain artichokes and chop fine. Combine first 5 ingredients in a bowl. Pour into a lightly greased 9" pie pan, bake at 350 degrees for 25 min. Serve hot with rye or wheat chip crackers or with fresh vegetables.
Crack Dip (a.k.a artichoke dip)
This stuff is as addictive as crack. Well, maybe not THAT addictive. But close.
1 c. Hellman's mayonnaise
1 c. grated Parmesan cheese
1 c. shredded mozzarella
1 10-oz. can artichoke hearts
garlic powder (pinch) or 1-2 garlic cloves (minced)
paprika
Drain artichokes and chop fine. Combine first 5 ingredients in a bowl. Pour into a lightly greased 9" pie pan, bake at 350 degrees for 25 min. Serve hot with rye or wheat chip crackers or with fresh vegetables.
Main Courses
Bulgogi, a.k.a. Korean BBQ (Jina)
1 pack of thin sliced beef (you can get it in Korean grocery store -- they sell it frozen but it's still good)
Marinating sauce:
3 cups of soy sauce mixed with 1 cup of water (you should determine this yourself since every soy sauce has different saltiness)
1/2 cup of Brown sugar (also you should determine this yourself to how much you want it to be sweet)
1 cup of chopped onion
1 cup of chopped green onion
1/2 cup of smashed garlic (could be grounded by blenders)
1 tbsp of sesame oil
Directions:
Thaw frozen 1 pack of thin sliced beef, and marinate it with the sauce above, leaving it for a day or two in the fridge. You can still eat it right away but it is much better if you let it stay for a day in the fridge. And then you toss them to the frying pan with olive oil, or you can also grill them on a grill with aluminum foil under. Eat it with rice and kimchi.
Additional things you can do: you can put mushrooms or carrots, and wide sliced onions. This surely makes it better.
Mutations you can do with bulgogi:
Add more water and add very thin sticky rice noodle, and it becomes bulgogi jongol.
LA kalbi (Jina)
1 pack of LA kalbi (you can ask it from the Korean store Manna on Broadway)
Soak kalbi with coke or beer or wine for a day to take the blood out and tenderize the meat -- so far coke works the best
Marinating sauce:
Get the biggest bowl in your house
Mixed soy sauce and water 1:1 to fill half of the bowl
1 cup of grounded ginger
1 cup of grounded garlic
2 cups of brown sugar
Marinate kalbi for a day or two
Grill it (which tastes the best), fry it on the pan, or broil it in the oven
Eat it with rice and kimchi
Kimbab a.k.a. Sushi (Jina)
Ingredients
Dry seaweed
Sesame oil
White rice
Pickled raddish (a.k.a. yellow p***s)
Fried egg (mixed egg fried and cut in long rectangles)
And others (tuna kimbab: tuna mixed with mayo, general kimbab: ham, corn kimbab: corn mixed with mayo, fish, salmon...)
Rolling mat (strings of wooden sticks)
Directions
1. Place a sheet of seaweed on top of the rolling mat
2. On the rough side of seaweed, place a thin layer of rice and thinner toward your side
3. Place all the ingredients at the end of the layer on your side
4. Start rollin'! (with the rolling mat)
5. Rub sesame oil around the outer part of kimbab, and sprinkle some sesame seeds
6. Slice carefully with good knife into many pieces
Mutation 1:
Put plastic wrap between seaweed and the rolling mat.
After 2, flip the rice+seaweed layer over and continue with 3.
This will make it look more like sushi you get from Japanese restaurants.
Mutation 2:
Slice the seaweed into 3 strips, and then cut into half, put rice, little bit of ingredients, roll, slice the roll into two, make each sushi stand with the flat side down, and put smooshy ingredients (like grounded bulgogi, mayo+tuna, etc) on top
Garlic Shrimp
Ingredients
1.5lbs of uncooked frozen jumbo shrimp (The bigger the better)
Some olive oil (approx 4 table spoons)
Lots of minced or crushed garlic (approx 10 table spoons)
Salt
Sugar
Corn Starch
Directions
Add garlic and olive oil in a large sauce pan and bring to a simmer. Continue to simmer until the mixture is not bitter to taste (approx 30 minutes) while adding water as needed.
Thaw shrimp in cold running water. Add a pinch of salt and sugar to the garlic mixture. Add thawed shrimp into garlic mixture. Cook until shrimp is done. Dissolve 1 table spoon of corn starch in lukewarm water and then add to the pan to thicken sauce.
There are known permutations to the recipe including Bar-B-Q and flaming hot. You can also use snow crab instead of shrimp if you're rich. Your kitchen will smell like garlic for days.
There are a lot of great korean recipes available here: http://www.xanga.com/koreancooking
Salads
Desserts
Cherry Clafoutis (Cory)
(note: this recipe is taken directly from the clafoutis entry in the Larousse Gastronomique)
De-stem 1 1/4 pounds of cherries. You may remove the pits if you wish, but the classical French recipe claims that baking with the cherry stones in enhances the flavor. Toss the cherries with 4 tablespoons of granulated sugar and let sit for at least half an hour. Butter a 9 X 13 pan and evenly spread the cherries in the pan. In a mixing bowl, combine 1 heaping cup of flour, a pinch of salt, 4 tablespoons of confectioner's (powdered) sugar, and three well-beaten eggs. Blend into a paste. Add 1 1/4 cup of half and half and blend making sure the paste is blended into the cream. Pour the batter over the cherries. Bake at 350º for 35 to 40 minutes. Remove and allow to cool. Dust with powdered sugar before serving.
