This week I am doing a nice review of my Nesco Gardenmaster Pro Dehydrator Model FD-1010. This is a wonderful dehydrator that makes the BEST jerky I have ever had! It is good for so many other things as well. I am also doing a recipe for New York Italian Style Beef Jerky! It is delicious! The recipe can be found below! Enjoy!
Ingredients: 2-3 Lbs. London broil, top round, bottom round or even trimmed chuck roast. 1-2 Tbsp. olive oil for coating the meat. 3 Tbsp. finely crushed oregano bulbs. 2 Tbsp. crushed dried basil. 2 Tbsp. garlic granules or powder. 2 Tbsp. sugar. 1 Tbsp paprika sweet or smoked. 3 Tsp. salt. 2-3 Tsp. black pepper. Crushed red pepper flakes to taste. (optional) 1 Tsp. thyme finely crushed or rosemary or both. (optional)
Method:
Trim and slice your meat to desired length and thickness. Put in bowl and coat with olive oil and set aside. Mix spices together in another bowl and then sprinkle onto a plate. Set up your dehydrator. Take each slice of beef and lightly coat with seasonings on plate. Place each slice neatly in the dehydrator. Once done place lid on unit. Dry for 2 to 2 1/2 hours then rotate the meat. Dry for another 2 to 2 1/2 hours and then your done! Enjoy!
This week I am doing a product review of my T-Fal Expert Pro Stainless Steel 12 inch skillet. This is the BEST skillet I have ever owned as far as browning and searing meat and you will see in this video. I own more expensive skillets like my All Clad 12 inch French skillet which I will also be reviewing in the future. This skillet is an excellent stainless steel grilling pan and excellent for meat fish and veggies alike with it's "Techno Release" system. This week I am also going to be making a Greek Steak in this skillet and the recipe can be found below. Enjoy!
Ingredients: 1 20 oz steak any kind will do. 2 Tbsp. Butter. 2 Tsp. of crushed oregano or more to liking. 1 Tsp of garlic granules or 1-2 finely minced fresh garlic cloves. Salt and black pepper to taste. Some cooking spray to lightly coat the skillet.
Method: Preheat the skillet on medium or medium low. Spray some oil in the skillet with a thin coat. Place your steak in the center of the skillet. Depending on how you like it and how thick it is will determine how long you will cook it on each side to get it the way you like. Salt and pepper the top side cook until desired results. Turn over to cook other side and salt and pepper. Cook until desired results. Reduce heat. Add your butter. Melt the butter and coat the steak in it. Add garlic and oregano to first side of steak and spoon some butter sauce over the top. Flip over and add garlic and oregano to steak and spoon butter sauce on top and then serve on plate with garlic bulbs and scallions along with sliced cucumbers and tomatoes if desired. Enjoy!
This is Cambodian Grilled Hot Tamarind Pork Chop or Sach ko ang tirk umpil . This is a delicious way to grill pork or to even smoke pork with these lovely Cambodian flavors. Grilled pork chop with the flavors of the Khmer region. It is tangy, sweet, hot, spicy tamarind and lemon grass that is delicious. The recipe can be found below! Enjoy!
¼ Cup water 4 Cloves garlic, minced or equivalent of granules. 2 Stalk green onion, minced (optional) ¼ Cup minced lemon grass 1-2 Tsp. Fresh squeezed lime juice. 1 Tsp. Sesame oil. 1-2 Tablespoon tamarind concentrate to your liking. 3 Tablespoons soy sauce 1 Teaspoon fish sauce. 1 Tsp. of oyster or hoisin optional. 1 Tablespoons sesame oil. 2-3 Tablespoon sugar or molasses 1 Tsp rice wine (optional) 2/2 Teaspoon black pepper 4 Minced chili peppers, or dried chili flakes to taste.
Procedures : In a small bowl, mix water with garlic, onion, lemon grass, tamarind juice, soy sauce, oil, sugar, salt, black pepper and chili pepper together. Put steaks in a large bowl or container; pour and rubs prepared sauce on meat, covered container with lid and refrigerated over night or at least 4 hours. Cook meat on hot grill to your liking. Serve hot with rice.
Mix all ingredients in a bowl and whisk together well to get the sugar to dissolve. Then put your chops into a gallon freezer bag and pour in the marinade and let marinate for 4 hours to up to 24 hrs or more! Then grill in the Gowise Turbo Airfryer XL or your own BBQ grill or smoker until done! Delicious!
In this video I am going to show you how to make Nhiet Sach Kho! Cambodian Beef Jerky! Delicious! I am going to show you how I made it using my Gowise 10.5 Quart Turbo Air Fryer. If you don't have a dehydrator but you have an air fryer then you can make beef jerky! In Cambodia in many homes and restaurants the jerky gets dried then put in fridge or freezer until ready to use then it is grilled or even fried and served with cucumbers, red onion and tomatoes and a dipping sauce and rice I hope you make this recipe. The recipe can be found below. Enjoy!
1Lb Thinly slic
Gallon freezer bag
2-3 Tbsp. Soy sauce or dark thick soy sauce.
1 tsp. Vietnamese five spice.
1 Tbsp finely minced lemongrass or 1 Tsp. lemongrass powder.
1 Tbsp liquid smoke. (optional)
1 Tbsp fish sauce.
1 tsp garlic/ginger paste. or
1 Tbsp finely minced garlic or 1 Tsp. garlic powder or granules.
1/2 tsp black pepper.
1 Tsp. Crushed red chili flake.
1/4 to 1/2 cup brown sugar depending on how sweet you like your jerky.
2-3 Drops of red food coloring to enhance color of dried beef(optional)
1 Tbsp. Chinese rice wine.
1 Tbsp. Sesame oil.
1-2 Tbsp. fresh lime juice.
marinate overnight.
line bottom of airfryer main bowl with tin foil
insert grill rack
spray rack with some oil to prevent sticking
Preheat fryer at 160 degree for 10 mins
Put meat in fryer on bottom and rack
Cook at 160 degrees for 45 mins.
Flip the meat and add 15-20 mins more.
OPTIONAL INGREDIENTS OR REPLACEMENTS:
1/4 cup of oyster sauce
1/4 cup of soy sauce
1/4 hoisin sauce
2 tablespoons pounded galangal instead of ginger.
Bibimguksu is a cold noodle dish that is served a lot during the summer months in Korea. It is one of the most popular traditional noodle dishes in Korea. It is also referred to as guksu bibim or goldong myeon all three designations basically mean stirted noodles or even mixed noodles. The recipe can be found below. Enjoy!
8 oz.Somen/Somyeon noodles or buckwheat soba, angle hair pasta or spaghetti.
1 Cucumber of any kind: English, Kirby etc.
2 Hard boiled or fried eggs.
1 Cup chopped kimchi.
½ Cup kimchi juice.
1-2 Tsp. Rice vinegar.
1 Tsp. Sugar (optional)
½ Cup Gochujang paste.
2-4 Cloves minced garlic.
3-4 Tsp. Sesame seed oil.
1-2 Tsp Oyster sauce.
2-3 Tsp. Asian mustard or spicy yellow or brown mustard.
Shredded carrot.
Shredded purple cabbage.
Shredded scallion.
Some bean sprouts.
Sesame seeds.
Directions:
1. In a bowl add your kimchi, kimchi juice, garlic, gochujang, gochugaru, mirin, optional sugar, either soy sauce or fish sauce or oyster sauce, optional mustard and ketchup and sesame oil and mix all together well.
2. Fry or hard boil an egg, cut it in half, and set it aside.
3. Cut up your cucumber any way you like set aside.
4. Add about 8 oz of somen/somyeon noodles into a pot of boiling water. Cook til al dente. You can actually use any kind of noodle or pasta for this dish.
5. Once the noodles are cooked al dente strain them and rinse them really, really, really well in cold water you want them well chilled and you can even put them in the fridge for a bit to help them get really cold if you want. Note: The somen noodles should always be cooked last in this recipe to maintain chewiness.
6. Now add your noodles to a plate or bowl and then spoon some of your kimchi sauce on top.
7. Then start building your bowl by adding your garnishes like cucumber, carrots, lettuce, bean sprouts, cabbage, baby greens, spring mix, hard boiled or fried egg, scallions or Pa Muchim and sesame seeds. The sky is the limit for garnish posibilities!
This week I am doing a short product review of my newest best friend in the kitchen my Gowise USA 10.5 Quart Turbo Air fryer. I am new to air fryer cooking and I think it is the coolest thing since apple pie. I have fried foods with a tenth of the oil I would have usually used for deep frying or even shallow frying with this appliance. I have made BBQ dishes that have amazed my friends and the people that I work with and they can't believe the flavor that you get when you are air frying versus deep frying. I love this machine!
This week I am making another Korean dish. This is a side dish called Pa Muchim or Spicy Green Onion Salad or Jook Pa Muchim. It is spicy and savory with a lot of flavor layers but it is one of the best compliments to ANY BBQ that I have ever had and I promise that to you as well if you make this recipe. The recipe can be found below. Enjoy!
1 Lb scalllions.
1 Brown onion sliced finely.
1/2 Purple Nurple onion sliced finely.
2 Tbsp. Soy sauce or 2 Tbsp. Fish sauce.
1 Tbsp. Sugar(optional)
2-3 Tbsp. Sesame oil.
2-3 Tbsp. Toasted sesame seeds.
2-4 Tbsp. Gochugaru chili flakes depending on your heat level.
2 Tsp. Rice vinegar or mirin.
3 Tbsp. Finely minced fresh garlic.
2 Tsp. Soju or rice wine.
Method:
1. In a mixing bowl add all of your onions.
2. Add your soy sauce or fish sauce or just plain salt if you want.
3. Mix together well and then let stand 30 minutes to wilt.
4. Once wilted add your other ingredients and mix all together well.
5. Let stand 15 minutes and mix together again.
6. Chill in fridge 30 minutes minimum before serving.
Optional: Place in fridge to chill and grill up some pork belly and chicken or even some beef or a combo and then get some green leaf or red leaf lettuce and do some gogi wraps with the pa muchim and the meat and some sliced chili peppers and you are good to go! Enjoy!
This week I am going to show you how to make traditional hard boiled eggs for ramen soup calle Nitamago or Ajitama, Ajitsuke Tamago, or Hanjuku Eggs. These are some of the most delicious hard boiled eggs that I have ever had. These eggs go good with ramen as well as making a great egg sandwich and goes excellent in fried rice recipes as well as Yoshoku Japanized pasta dishes. The recipe can be found below. Enjoy!
6 Eggs.
3-4 Tbsp. Soy sauce.
3 Tbsp. Mirin or Sake.
1 Tsp. Sugar.
1 Tsp Ginger paste or garlic ginger paste.
1/2 Tsp. Black pepper.
Method:
In a bowl put all of your sauce ingredients (Tare) seasonings not the eggs.
Mix well and set aside.
Take your 6 eggs and puncture a hole at the fat side of the eggs.
Use an egg hole puncher or a map tack or a tourney knife like I used.
Place eggs in a small sauce pot.
Cover with just enough water to cover.
Bring water to a rolling boil.
Reduce to a simmer.
Simmer for exactly 5 minutes.
Dump hot water and replace with cold water.
Let water run on the eggs for five minutes.
You want the center of the eggs to be cool as well.
Peel the eggs gently and place on paper towel or towel to get excess water off.
Now dump your tare seasonings into a gallon ziplock freezer bag.
Add eggs to the bag.
Hang the bag in the fridge for 30 minutes to 12 hrs.
Serve in ramen, paste, fried rice, sandwich etc.
You will LOVE it!
This week I am making Garlicky Prawns With Mushrooms In An Easy To Make Down And Dirty Alfredo Sauce. This is easy to make and is a true comfort dish. I got on a kick to make it from my friend Chef Dave Mooney. He made some last week and I have been dying for it all week long so here it is. The recipe can be found below. Enjoy! Manga!
Ingredients:
2 Tbsp. Olive oil.
1 Lbs. Fresh or frozen shrimp whatever you have on hand will work.
4 or more cloves of garlic minced well.
2-3 Tsp. Dried basil.
1 Tsp. Dried oregano.
Red pepper flakes to your liking.
8 oz Crimini mushrooms sliced.
1 Cup of half and half or heavy cream.
½ Cup of Gorgonzola cheese.
¾ Cup of Mozzarella cheese.
½ Cup pasta water.
½ Lbs. Linguine, fettuccine or regular spaghetti.
Instructions:
1. Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp, cook on one side for about 1 minute until pink on one side, on medium-high heat. Flip the shrimp to the other side, sprinkle the top of cooked side of shrimp with dry basil, paprika, and salt, cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from skillet. If shrimp is a little undercooked - it's OK because you will continue cooking it in the sauce.
2. To the same skillet add sliced mushrooms. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Salt midway through cooking.
3. To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half and half and all of the cheese - bring to boil, then reduce to simmer, and cook, constantly stirring, until all cheese melts. Cover with lid and remove from heat.
4. Cook pasta according to package instructions. Reserve some of pasta water. Drain and rinse pasta with cold water. Add pasta to the skillet with shrimp and mushrooms and cream sauce. Stir well, season with more salt and add more crushed red pepper flakes and basil, if desired.
5. If the cream sauce is too thick and you want it creamier - add some pasta water in small amounts until you reach desired consistency.
1. In a large skillet add 2-3 Tbsp. Olive and heat it up.
2. Add your garlic and shrimp to he skillet.
3. On medium high heat cook the shrimp until just pink.
4. Turn the shrimp and sprinkle with your dried or fresh basil, oregano and a pinch of salt.
5. Cook for 1 or 2 minutes stirring every now and again until shrimp is pink on both sides.
6. Now remove shrimp and set aside you will finish cooking it in another step.
7. To the same skillet add your mushrooms and a little more olive oil if needed.
8. Cook mushrooms on high heat 3 minutes stirring until mushrooms release water and get soft.
9. Add a pinch of salt to the mushrooms about halfway through cooking in step 8.
10. Now add back your cooked shrimp to the skillet with the mushrooms.
11. Quickly add 1 cup of half and half or heavy cream and all of your cheese.
12. Bring to a boil and then reduce to simmer cook stirring constantly to melt all the cheese.
13. Cover the skillet with a lid and remove from the heat.
14. Cook your pasta until al dente or a little softer if you like.
15. Keep at least once cup of the pasta water in reserve. Drain and rinse your pasta with cold water.
16. Add the pasta to the skillet with your shrimp and mushrooms and cream sauce now.
17. Mix together well.
18. Adjust with a little more salt, black pepper and red flakes as desired.
19. If your cream sauce is to thick add more cream to loosen or add some pasta water or stock.
20. Eat and enjoy! Manga!
This week I am making Garlicky Prawns With Mushrooms In An Easy To Make Down And Dirty Alfredo Sauce. This is easy to make and is a true comfort dish. I got on a kick to make it from my friend Chef Dave Mooney. He made some last week and I have been dying for it all week long so here it is. The recipe can be found below. Enjoy! Manga!
Ingredients:
2 Tbsp. Olive oil.
1 Lbs. Fresh or frozen shrimp whatever you have on hand will work.
4 or more cloves of garlic minced well.
2-3 Tsp. Dried basil.
1 Tsp. Dried oregano.
Red pepper flakes to your liking.
8 oz Crimini mushrooms sliced.
1 Cup of half and half or heavy cream.
½ Cup of Gorgonzola cheese.
¾ Cup of Mozzarella cheese.
½ Cup pasta water.
½ Lbs. Linguine, fettuccine or regular spaghetti.
Instructions:
1. Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp, cook on one side for about 1 minute until pink on one side, on medium-high heat. Flip the shrimp to the other side, sprinkle the top of cooked side of shrimp with dry basil, paprika, and salt, cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from skillet. If shrimp is a little undercooked - it's OK because you will continue cooking it in the sauce.
2. To the same skillet add sliced mushrooms. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Salt midway through cooking.
3. To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half and half and all of the cheese - bring to boil, then reduce to simmer, and cook, constantly stirring, until all cheese melts. Cover with lid and remove from heat.
4. Cook pasta according to package instructions. Reserve some of pasta water. Drain and rinse pasta with cold water. Add pasta to the skillet with shrimp and mushrooms and cream sauce. Stir well, season with more salt and add more crushed red pepper flakes and basil, if desired.
5. If the cream sauce is too thick and you want it creamier - add some pasta water in small amounts until you reach desired consistency.
1. In a large skillet add 2-3 Tbsp. Olive and heat it up.
2. Add your garlic and shrimp to he skillet.
3. On medium high heat cook the shrimp until just pink.
4. Turn the shrimp and sprinkle with your dried or fresh basil, oregano and a pinch of salt.
5. Cook for 1 or 2 minutes stirring every now and again until shrimp is pink on both sides.
6. Now remove shrimp and set aside you will finish cooking it in another step.
7. To the same skillet add your mushrooms and a little more olive oil if needed.
8. Cook mushrooms on high heat 3 minutes stirring until mushrooms release water and get soft.
9. Add a pinch of salt to the mushrooms about halfway through cooking in step 8.
10. Now add back your cooked shrimp to the skillet with the mushrooms.
11. Quickly add 1 cup of half and half or heavy cream and all of your cheese.
12. Bring to a boil and then reduce to simmer cook stirring constantly to melt all the cheese.
13. Cover the skillet with a lid and remove from the heat.
14. Cook your pasta until al dente or a little softer if you like.
15. Keep at least once cup of the pasta water in reserve. Drain and rinse your pasta with cold water.
16. Add the pasta to the skillet with your shrimp and mushrooms and cream sauce now.
17. Mix together well.
18. Adjust with a little more salt, black pepper and red flakes as desired.
19. If your cream sauce is to thick add more cream to loosen or add some pasta water or stock.
20. Eat and enjoy! Manga!
This week I am doing a review of my new Holan Industries Premium Salt And Peppermill grinders. I have been using them for about a month now and I really do like them very much. I was approached by the company to try them out and to do an honest review and that is what I have done with this video. Enjoy!
This week I am making an adult version of Mac N' Cheese using gnocchi! This version is How To Make Gnocchi In Gorgonzola Cheese Sauce With Garlic, Bacon And Fried Onions. In Italian it is called: gnocchi in salsa di crema di gorgonzola con pancetta , aglio e cipolle fritte! It is delicious! It is rich! It is satisfying! Make this and I promise you will not be sorry. The recipe can be found below! Enjoy!
1 lb. frozen gnocchi 4-6 oz. thick-cut bacon. I use bacon ends and pieces as my preference cooked down. 4 Tbs. extra-virgin olive oil 2 medium-small yellow onions thinly sliced or one regular brown onion sliced. 6 to 8 cloves or more to your liking garlic minced or rough chop your choice. Freshly ground black pepper to taste. 2 Tbs. grated Parmigiano-Reggiano for topping. Salt for water used to cook the gnocchi.
In a large enough pot bring salted water to the boil. Cook the gnocchi to package directions until they float about 2 minutes in most cases. Then drain the gnocchi and set aside in a strainer or bowl covered. Add some oil ta a skillet and fry/cook the gnocchi until nicely browned. Remove again from the skillet and set aside in a baking dish with a cover. In the skillet cook your bacon on medium until it is crispy brown but tender. Transfer the cooked bacon to a plate with paper towels to soak up the grease. Pour excess fat from the skillet. In the same skillet heat up 2 Tbs. of olive oil on med-high heat. Add your garlic and saute until garlic gets golden. Remove garlic to a plate with the bacon and paper towels on it. Add a little olive oil to skillet and add your onions. Fry the onions until golden or a little darker to your liking. Remove the onions and add to the plate with the fried garlic and bacon. Now wipe the skillet and clean with paper towel.
Making The Cheese Sauce:
Gorgonzola Sauce: 4 oz. Gorgonzola Cheese (Room Temperature) 2 Tbsp. Butter 4 Tbsp. Flour Note: 2 Tbsp. Butter/4 Tbsp. Flour will make 2 cups of sauce. 8 to 10 oz. Heavy Cream Note: You can make a killer sauce using whole milk or even 2% if you want. Garnish: Grated Parmesan or Peccorino or even Mozz cheese Cracked Black Pepper
8 oz gorgo cheese 1 Tbsp. minced garlic 1 Tbsp. minced onion/shallot 2 Tbsp. flour 12-16 oz heavy cream, half and half or whole milk. black pepper pinch of red pepper pinch dried basil. pinch of dried thyme.
In another large skillet add your butter and melt the butter on medium heat. Once the butter has melted add in your flour. Cook the flour for a few minutes constantly stirring it with a wooden spoon. You want the flour to turn color a bit blonde to cook out the flour taste. We are making the base to the sauce called a "Roux." After the roux has cooked and turned color it is time to add the half and half or heavy cream. Now you are making a bechamel sauce when the cream is added to the roux. Switch to a wire wisk for mixing the sauce at this point. Bring the sauce mixture to a boil on medium to medium low heat this will thicken the sauce. You don't want to boil the sauce to quick as it will get pasty to quickly. Once the sauce is thickened to your liking add your gorgonzola cheese. Once the cheese is melted add in the garlic, onion, bacon mixture and mix it in quickly. Add black pepper to the sauce and remember cream sauces LOVE black pepper. Now you have gorgonzola cheese sauce or a sauce Mornay but instead of using Gruyere were are using gorgonzola. Have the gnocchi in a baking dish and pour this sauce into the dish with the gnocchi. Shake the dish around and hit with hand a little bit to mix sauce to gnocchi. If needed use a spoon to mix gnocchi and sauce together. Put in oven and bake at 375-400 until the dish is nice and bubbly. Pull dish out of oven top with your desired cheese and some fried shallots 'onions or garlic (optional) place back in oven to bake/broil at 400 until top is browned and bubbly. Remove from oven and let rest 5 mins and then manga!
This week I am making
another Korean anjoo or side dish although you can make this dish as
a main course if you want to. This week I am making a spicy baked
cheese Tteokbokki recipe. Tteokbokki is actually pronounced Topokki
and it is a street food that you can find in every corner of Korea in
street stalls and in restaurants and homes as well. It is very
popular. Topokki is a cylindrical rice cake that is best served hot
because as it gets cold it gets hard and not so fun to eat. The
Topokki and cheese go really well together like what I call a Korean
lasagna! It is yummy. You can add anything you want to your Topokki
recipe like veggies or any kind of meat or even eggs in any form you
want. This week I am going to make the Topokki with shimeji
mushrooms, smoked sausage and eggs. Now one of the thinks you see in
this dish is the use of dried anchovies to make the dashi/stock. I am
not going to be doing that here as many of you will not have nor will
you want to use dried anchovies. Instead I am going to be using beef
stock. May recipes make the Topokki sauce water but I have said many
times that water is just to pedestrian so if you can use stock in
place of water for flavor then do so. Then if you want you can use
fish sauce to take the place of the dried anchovies instead of using
soy sauce in this recipe. You will also find that many people use
things like “Dashida” or “Miwon” in the Topokki sauce and
those are just different sources of MSG and I don't use MSG! YUCK! So
let's get cooking! The recipe can be found below! Enjoy!
Ingredients
: 1 LB Sticky Rice
Cake Sticks ( bought at Korean Supermarket) 1 Onion, sliced. 3
Green Onions, cut into 2 inch long pieces. 1 package of
Shimeji/Crimini/oyster
or any mushroom will
do. 3cups of chicken stock.
1
cup diced sausage or cooked ground pork or little smokies. 1
Organic chicken bouillon cube crushed up. 3 tbsp Gochujang
( Korean Hot Pepper
Paste ) 1 Tbsp Chili Flakes gochugaru.
1
Tsp. Curry powder or spicy yellow/brown mustard.
1Tbsp
finely minced garlic. 1tbsp brown sugar. 1tbsp Soy
Sauce or for stonger taste fish sauce. 3 Tbsp.. Maple syrup.
2-4
Tbsp. Ketchup. 6 to 8 ounces shredded mozzarella Cheese. 2 to 4
hard boiled eggs.
Directions
:
Put
chix stock in a pan/skillet and bring it to a boil.
Add
your rice cakes, onion, green onion, sugar, soy sauce, curry powder
or spicy yellow/brown mustard, maple syrup and ketchup to skillet
and mix well stirring gently for about 5 minutes
Now
add your mushrooms and garlic and stir gently for another 5 minutes
until sauce thickens and the rice cakes begin to get soft.
Taste
your mixture if it is too sweet add more heat if it is to hot add
more sweet.
At
this time add your diced sausage, ground pork, little smokies and
eggs and mix in well.
Preheat
your oven to 475 degrees and put the Tteokbokki in an oven proof
pan/dish.
Add
your mozzarella cheese to the top.
Put
in the oven at 475 for 5 to 10 minutes until cheese gets bubbly.
Remove
from oven and serve it hot and gooey right now! Enjoy!
This week I am making a healthy Korean Ramyeon/Ramyun recipe that is sure to please and packed with flavors. If you like a man sized bowl of ramen then you will LOVE this ramen. The recipe can be found below! Enjoy!
1 Pack of Korean Ramyeon noodles. Any kind of meat or seafood. 1-2 Tbsp Doenjang or miso 1 small brown onion diced 3-4 Cups of chicken or beef or seafood stock. 1 Fried egg or you can poach the egg in the noodles. 2-3 Chopped or sliced scallions. Korean chili flakes (gochugaru) Some sauteed mushrooms like oyster or enoki, beach or even crimini mushrooms. 2 Slices of Laver seaweed. Finely minced garlic. Finely minced ginger. Some chopped kimchi (optional) A handful of sausage balls from Cambodian Kwah Ko sausage. A touch of sesame oil. Soy sauce or fish sauce to replace plain salt for good umami. Black pepper to taste.
Method:
In a skillet with some cooking oil get it to shimmy and then add your mushrooms on medium high heat and sautee with no salt constantly moving the mushrooms around until the water is out and starting to brown this should take about 5 minutes or less depending on your stove top and skillet. Remove mushrooms to a plate and set aside.
Add a bit more cooking oil to the same skillet and your onion, ginger, and garlic and sautee. Make sure to get any brown bits from the pan if any are there. Cook all until the onions are translucent. Place on the same plate as the mushrooms and set aside.
Make some meatballs from the Cambodian Kwah Ko sausage about 6 to 8 depending on size. Cook them in the same skillet as the rest of the ingredients that you have cooked. Once cooked put on a small plate and set aside.
Add stock to your pot and bring to a simmer. Add your ramyeon noodles and cook to al dente. Remove noodles and set aside in a bowl or plate and cover them. Add your kimchi and/or soy sauce or fish sauce to your stock return to simmer. Slowly add you Doenjang don't boil, simmer. While stock is simmering fry one egg in original skillet. Now add your onion, garlic and ginger mix to the stock and simmer. Now add your onion, ginger, garlic mixture to the stock and mix in well. Place your ramyeon noodles in a bowl. Ladle your ramyeon broth on top of the noodles. Top with your fried egg, mushrooms, scallions, nori and kwah ko or other meat or seafood. Drizzle a little sesame oil on top. Give a sprinkle of Gochugaru to taste or use chili paste or oil. Black pepper to taste. Serve and enjoy!
This week I am making Pa Muchim or Jook Pa Muchim which is perhaps the most popular side salad dish or anjoo in Korean BBQ restaurants that is served with grilled meat (Yakiniku) grilled pork (Samgyupsal) or grilled beef(Bulgogi) chicken(Dak bulgogi) or even sausage(Soondae) or some other sausage. This is also a popular side dish in Korean homes when people get together for grill cooking around a busy but very happy table. When it comes to gogi eating that being meat that is added to lettuce leaf like bulgogi or dak bulgogi the Pa Muchim is one of the things added to the lettuce wrap(Ssam)along with other veggies, garlic, sliced chillies etc. That are grilled along with the meat. In Korean the Pa Muhim is called Pajeori (파절이) which literally means “seasoned green onions”. This is actually a very healthy and versatile salad to make so let's get cooking! The recipe can be found below. Enjoy!
Ingredients: 8 oz thinly sliced green onion 4 oz thinly sliced brown onion Pa Muchim Dressing (mix these in a small bowl) 2 1/2 Tbsp soy sauce Note: For a stronger taste to the Pa Muchim you can omit the regular salt and start with 2 Tsp. Fish sauce and taste until you get desired flavor. 1 1/2 Tbsp raw sugar 1 1/2 Tbsp sesame oil 1 1/2 Tbsp sesame seeds 2-4 tsp Korean chili flakes (Gochugaru) depending on how hot you like it. 2 1/2 tsp rice vinegar 1/2 to 1 Tbsp. tsp minced garlic Mix all of these ingredients together in a bowl and let sit for 15 to 30 mins to let flavors marry. Now gently but evenly mix the green onion/brown onion with the dressing. While the dressing marries to the onions let's grill some meat and garlic and stuff! Plate the onion salad put some meat on top of the onion salad or take other veggies and mix the meat and fillings in some lettuce.
For grilling: Skirt steak or chuck steak Chix thighs cut long and thin Korean Soondae sausages Pork belly or chops cut on the bias 4-5 chilies red and green Carrots Garlic cloves
This week I am making a Cambodian dish called Kwah Ko! Some call it Twah Ko but it is the same thing! This is a Cambodian beef sausage that is dried and sours slightly but is balanced by some sugar in the recipe as well. In Cambodia the sausage is called Sach Krawh which is beef and fat, basically it means sausage. I am making this sausage recipe case less and cured rather than the traditional air dried I am using curing salt and going case less because of the versatility of this sausage. The recipe can be found below. Enjoy!
4lbs Coarse/rough ground chuck. 1 1/2 Tsp. Morton Tenderquick per lbs of beef. 1/2 Cup cooked Rice. 2 Tbsp. dried lemongrass or finely finely chopped lemongrass 1+ Tbsp. crushed red chili flake or cayenne powder to taste if you like spicy(optional). 1/2 Cup brown sugar which offers balance between the sweet and sour nature of this sausage. 2 Tbsp Hoisin sauce. 1 Tbsp. fish sauce. Kaffir Lime Leaf or zest of limes 1 1/2 Tbsp or kaffir lime powder, finely, finely chopped curry leaves 1 Tbsp. 2 Tbsp. Dried galangal that has been toasted in a skillet for some good smoky accents. 2 Tbsp. garlic granules 2 Tbsp of Cooking Rice Wine as souring agent
Method:
Add all ingredients to the ground chuck and mix in well. Take a hefty amount and lay it on a sheet of cling wrap. shape into a roll and roll up the meat in the wrap tightly. Make patties and wrap in the plastic. This sausage meat is very versatile.
This week I am making Cambodian food. This week I am making Slap Moan Char La Miet or Cambodian Turmeric Chicken. This is a delicious Cambodian dish that is easy to make and is a fun finger food to eat. I hope you make this dish. The recipe can be found below! Enjoy!
3 Tbsp. Cooking oil.
A nice knob of butter.
6 Clove garlic minced or equivalent of paste
1 Tsp. ginger paste.
1/2 Cup minced lemon grass
2 Tsp. Turmeric powder.
1 Tsp. Smoked paprika powder. (optional)
3-4 Hot red chili peppers minced or equiv of paste.
3 Lbs. Chicken wings.
1 1/2 Tbsp. fish sauce.
2-4 Tbsp. brown sugar depending on how sweet you like your turmeric chicken wings.
1/2 Tsp. salt.
2-3 Tbsp. Lemon juice. (optional)
3/4 Cup chicken stock.
4-6 Stalks of green onions cut at one inch lengths.
Method
Add cooking oil to a pre-heated wok
Sauté garlic, ginger, lemon grass, hot chili and chicken wings and stir well.
Season with sugar, salt, turmeric, fish sauce and add some chix stock and stir well with the spatula to mix the contents.
Cover skillet with lid and simmer till chicken wings are tender
Now add optional lemon juice and mix in well.
When ready add the butter and mix in well for silky texture.
Top with chopped green onion
Serve with hot white or even noodle if you want.
Thai Grilled Chicken Gai Yang ไก่ย่าง Thai Grilled Chicken Recipe Gai Yang ไก่ย่าง
Chicken! One of the easiest things in the world to BBQ! It's BBQ'd all over the world! How many ways do you know how to BBQ chicken? I mean in America there are only so many ways! Now when it comes to BBQ I think Southeast Asia has it over the American BBQ hands down. The width and breath of the flavors is amazing! I like the way chicken is BB'd in Thailand. In Thailand grilled chicken is called "Gai Yang." Naturally, as Thailand is a big country there are many ways to make gai yang region by region. There are home versions and restaurant versions and naturally versions made by the street vendors as well. The one thing that sets Thai gai yang and makes it the flavors of Thailand are two of the main ingredients of the marinade they are fish sauce and lemongrass two of the most distictive ingredients in Thai cooking! Of course there is garlic, and sugar as well as chili but lemongrass and fish sauce are the two signatures. Now as I stated there are many ways to make gai yang and the marinade necessary. In some styles of the marinade there is the addition of turmeric and coriander powders as well as coconut milk and oyster sauce. In street vendor style marinade you will find the option of satay powder and ginger and soy sauce and then it is cooked over charcoal. So like I always say that for as many families as there are in a country there are that many ways to make a dish! You can use any cut of chicken to make gai yang bone in or boneless/skinless. I of course and many of you know that I like to use the thighs. Of course if you know anything about Thai cooking you also know that they use tons of different kinds of dipping sauces and you can choose the make one or not it is all up to you. So let's get cooking! The recipe can be found below! Enjoy!
3lb boneless skinless chix thighs or any bone in or out cut.(Note 1)
Marinade:
2 large lemongrass stalk, white part only very finely chopped (about 2-3 tbsp) 9 cloves garlic finely minced or equiv of paste 3 Tsp. ginger paste 3 Tbsp lime juice 3 Tsp finely chopped red chili (optional but recommended)or equivalent chili paste sambal olek 3 Tbsp. fresh chopped basil 3 Tbsp. fresh chopped corriander. 4 Tbsp fish sauce 1 Tsp. Oyster sauce(Optional this is used in Beach-style Gai Yang, Marinade 1 Tsp. Soy sauce(Optional this is used in Beach-style Gai Yang, Marinade 3 tbsp Chinese cooking wine, sherry or sake (Japanese cooking wine) 3 Tsp sesame oil (optional) 2-3 Tsp Thai satay powder street vendor style.(optional) gives great flavor though. 4+Tbsp brown sugar or palm sugar depending on how much sweet umami you like. 1 Tbsp black pepper.
Put all of your marinade ingredients into a large ziplock bag close bag and mix. Put your chicken into the bag and massage the bag around to get all chicken coated. Marinate your chicken for as little as 4-24hrs. Remove chicken from the marinade. When ready remove chicken from the bag. Heat the outdoor grill on medium high. Or heat ½ tbsp oil in a non stick pan over medium high heat on the stove. Heat up your grill if using electric like me on medium high for a few minutes. If using charcoal grill get your coals a going! Cook the chicken until golden brown on each side 3 to 5+ minutes depending on heat of grill. Rest for a few minutes before serving.
Ingredients for Nam Jim Jaew Dipping Sauce:
3 Tbsp.Tamarind pulp. 3 Tbsp. Fish sauce. 2 Tsp. Lime juice 1 Tsp. to Tsp. fresh chopped red chili or equivalent of red chili flakes or equivalent chili paste. 1-2 Tsp. Palm or brown sugar, honey, molasses or even maple syrup for a change of pace. 1-2 Tsp. Toasted rice is used for crunch and as a thickener. I used equivalent of finely chopped Thai chili lime cashew nuts 1-2 Tsp. Chopped green onion. A touch of sesame seed oil adds a nice touch just a touch. (optional)
Just mix all ingredients together well and let sit for awhile for the flavors to marry. I make my sauce a few hours ahead of the time I get ready to grill the chicken.
This week I am making Korean Hot And Spicy Fire Chicken With Cheese! This is eaten in Korean restaurants as a side dish or banchan and is usually accompanied with drinking lots of Soju or ice cold beer. The recipe can be found below.
2 pounds chicken thighs cut into 3/4 or 1 inch cubes
1 to 1 1/2 Lbs sausage.
2-3 Tbsp. Korean Doenjang. You can use miso in it's place.
½ cup hot pepper flakes
2Tbsp. spicy brown or yellow mustard.
2 to 3 tablespoons hot pepper paste
1 Yellow or brown onion sliced thinly or you can use shallot.
2 tablespoon soy sauce
2 tbsp cheong ju (clear rice wine similar to Japanese sake)
I used plum wine. Delicious!
1/3 to 1/2 cup rice syrup (or molasses, sugar, honey)
6 large garlic cloves, minced or equivalent in garlic paste.
2 Tbsp. sesame oil
2 Tsp spicy yellow mustard.
2 teaspoons ginger, minced or equivalent in ginger paste.
1 pound mozzarella cheese (optional)
1 green onion, chopped for garnish.
Enough water or chicken to keep marinade to desired consistency.
Directions
Combine hot pepper flakes, hot pepper paste, soy sauce, sesame oil, molasses, garlic, ginger, spicy mustard, sliced onion in a big bowl.
Mix it well into a spicy paste mixture let stand 30 mins.
Now add slivered onions, chicken and sausage mix well.
Let marinate for 30 to 60 minutes or as much as 4 hours.
Then add to a large cast iron or non stick skillet.
Cover and cook over medium/medium high heat for 10 minutes.
If you use a normal frying pan, it will take 7 to 8 minutes give or take.
Be sure not to burn the chicken.
Now uncover your chicken and stir with plastic or wood spoon.
Add some stick if the mixture is getting to thick.
Then turn the heat down to very low and simmer.
Simmer or another ten minutes or until the chicken is fully cooked.
Now if you are going to use cheese for your spicy fire chicken then preheat your oven broiler.
Put chicken mixture into a lasagna pan
If your chicken is fully cooked then top with your cheese.
Place your spicy fire chicken in the oven and cook until the cheese is nice and bubbly.
Remove and sprinkle with the chopped green onion or negi onions and serve.
Enjoy!
This week I am making another Japanese fusion pasta or yoshoku dish. This week it is going to be Anchovy And Wasabi Pasta! Delicious! The recipe can be found below! Enjoy!
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1 Lb SPAGHETTI OR FETTUCINE/LINGUINE 4 TO 6 CLOVES GARLIC SLICED OR MINCED. 4 SCALLIONS SLICED THINLY. SHRED UP SOME NORI SHEETS ONE OR TWO. 2-3 TBSP. OLIVE OIL IN WOK. ADD GARLIC. TAKE 2 DRIED CHILIES AND CRUSH INTO WOK OR USE FRESH CHILIES OR CRUSHED RED FLAKE. Note: The chilies are optional as the wasabi can get pretty hot SAUTE IN WOK FOR 1-2 MINS TO SOFTEN GARLIC AND INFUSE OIL WITH FLAVOR. USE BETWEEN 1/2 TO 1 whole ANCHOVY FLAT. OR SOME ANCHOVY PASTE WILL WORK IN A PINCH MIX THE ANCHOVIES INTO A PASTE BY SQUEEZING WITH SPOON BREAK THEM UP IN THE WOK WITH OTHER ADD 1- to 1/2 CUPS OF STOCK ANY KIND WILL DO. MIX WELL AND REDUCE ON MEDIUM HEAT. REDUCE BY 1/3. ADD WASABI TO YOUR LIKING AND MIX INTO SAUCE MIXTURE WELL. ADD SHIMEJI MUSHROOMS AND SAUTE FOR A MINUTE OR TWO. TURN HEAT OFF AND COVER IT.
A SEPARATE POT FULL OF WATER BRING TO A ROLLING BOIL SALT THE WATER. ADD SOME REGULAR SPAGHETTI. COOK UNTIL AL DENTE. WHILE SPAGHETTI COOKS KEEP SAUCE COOKING ON LOW. DRAIN THE SPAGHETTI AND ADD TO THE SAUCE. MIX TOGETHER WELL ON MEDIUM. ADD PINCH WHITE PEPPER. YOU DON'T NEED SALT BECAUSE OF SALTINESS OF ANCHOVIES. NOW ADD YOUR SCALLIONS AND MIX WELL. NOW SPINKLE YOUR NORI OR HOMEMADE FURIKAKE ON TOP AND SERVE.
In this weeks video I am going to be making Martha Stewarts famous one pot pasta dish and I am going to of course be making it my way and it is going to be delicious! I hope you make this dish and I hope you enjoy the video. The recipe can be found below! Enjoy!
Ingredients:
1Lb linguine. 1 onion thinly sliced. 12 oz cherry tomatoes sliced in half. 4-6 clove garlic sliced or minced coarse. ¼ tsp black pepper. A nice pinch or two of dried oregano. 2 tsp salt. ¼ to ½ tsp red chili flakes. 5 1/2-6 cups water or chicken stock. 3-4 chubby sprigs basil. Some grated or sliced parmesan or asiago. olive oil drizzle.
Method:
Add your pasta to pan. Then add your sliced onion to the pan. Then add your tomatoes. Add your garlic. Add your black pepper. Add your salt. A pinch of crushed dried oregano bulb. Sprinkle your 2 tsp salt over all in the pan. Add your chili. Then your chicken stock. Then add your basil. On to the stove. Bring contents to a boil. Pasta should cook in 11-12 mins. Stir constantly. Plate. A nice pinch or two of dried crushed oregano on top. Add some torn basil leaves on top as garnish. Add sliced or grated parmesan or asiago A little dash of black pepper on top. A little dash of salt on top as well. A little drizzle of olive oil on top. Some capers on top (optional) Add some anchovies on top (optional) Some crushed up cooked bacon on top (optional) Enjoy!
This week I am making Korean style Yakiniku. This is a traditional dish that is done at the table with people putting meat on a grill and sitting around and then removing and eating the meat with either the Korean dipping sauce called Ssamjang or the Japanese dipping sauce calle Yakiniku No Tare. Either way is delicious! The recipe can be found below! Enjoy!
Ingredients:
1-2 Lbs some kind of meat: beef, pork, chicken, offal, sweetbread, brain, cheek, offal, intestine.
Somekind of grill for indoors like an electric, gas or stovetop grill iron.
Cut the meat into thin slices under a 1/4 inch and set aside
Note: The meat is easier to cut if it has been in the freezer for 30-45 minutes.
Green onions(for grilling)
Brown onion(for grilling)
Some red or green chili peppers sliced in half deseeded(for grilling)
Garlic slices(for grilling)
Some thinly sliced green onion white for Ssamjang.
Some kimchi as garnish in a bowl or plate(squeeze out the excess juices)
Some romaine lettuce or perilla leaves to wrap the yakiniku in.
Ssamjang Dipping Sauce Recipe Ingredients:
3 Tbsp. doenjang.
1 Tbsp. gochujang as a starting point. If you want hotter add more after tasting the sauce first.
1 1/2 Tbsp. sesame seed oil.
2 Tsp.finely diced/minced onion or finely slivered green onion whites and greens.
1-2 Tsp. finely minced garlic or garlic paste.
1 Tsp. ginger paste(optional.
1 Tbsp. molassess.
1 Tbsp. mirin add a little more at a time if you want your Ssamjang thinner or less for thicker.
1 Tbsp. toasted sesame seeds.
Method:
Put all Ssamjang ingredients in a bowl and mix them all together well with a fork or spoon.
Set aside to let the flavors marry.
Go grill the yakiniku.
Grilling The Yakiniku:
Have the meat thinly sliced on a plate.
Preheat your grill on medium high to high depending on what kind of grill you have until it gets HOT!
On one side of the grill start with some veggies and on the other side start with some meat.
As each piece of food grills turn them you want the meat to have chris/grillmarks and sizzle.
As each veggie grills turn to get grill marks on each side.
Remove meat and veggies as needed and plate with some kimchi as garnish or take the meat and veggies off the grill and wrap in the romaine leaves and eat!
If plating I like to have rice and kimchi as my garnishes.
In this video I am reviewing a Mora Bushcraft knife and I am also reviewing the Benchmade Models 162 Bushcrafter and the Benchmande 162-1 Bushcrafter EOD. I am also reviewing the EOD Master Crab by Pileri knives. I am also going to be taking a pot shot at Benchmade for their Model 162-1 Bushcraft EOD as I don't believe that it is being used by anyone in the Navy EOD service so I am calling Benchmade and Shane Siebert out on this issue. So watch and enjoy!
