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Tag: recipes

Recipe: Spicy Korean Grilled Chicken

I haven’t posted a recipe in ages. Thanks to TheH, we have been having some delicious Korean food this spring and summer. Gochujang makes all the difference, it turns out.

Since it’s summer and we’re grilling regularly, we decided to see if we could come close to the kinds of grilled chicken we’ve had in Southeast Asia. I found a couple of recipes that I combined (from here and here) for our attempt.

  • 2 lbs. Chicken wings and drumsticks (cut up wings into drummettes)
  • 1 cup milk
  • 1 T. dried rosemary
  • 1/2 t. salt
  • 1/4 t. ground black pepper
  • 3 T. Gochujang sauce
  • 1 T. red chili flakes (less if you don’t want it quite hot)
  • 1 T. smoked paprika (regular if you don’t have smoked)
  • 3 T. soy sauce
  • 2 T. rice wine (I used 1 T. white wine and 1 T. rice vinegar)
  • 1 T. brown sugar
  • 2 T. honey
  • 2 T. fruit juice (apple, orange, something sweet)
  • 1 T. sesame oil
  • 1/4 cup finely chopped onion
  • 2 T. minced or pressed garlic
  • 2 T. minced or grated ginger
  • 1/2 t. salt

In a large bowl, combine chicken, rosemary, salt, pepper, and milk. Let chicken soak for 20 minutes to an hour.

While chicken is soaking, thoroughly combine all the other ingredients in a small bowl.

The list is long and looks intimidating, but you’ll have most of the ingredients in your cupboard if you cook and/or bake regularly. The Gochujang sauce, which is non-substitutable, is available at Asian groceries and some large non-specialty groceries in areas with Asian residents. The red chili flakes and paprika are a substitute for Korean chili powder (Gochugaru). If you acquire the real thing, use 3 T. of it instead of my substitutes.

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Yogurt rice with spices

I’m reposting recipes from my old blog so that I have them all in one place; this is one of them.

Indian restaurants rarely offer the kinds of dishes we cook at home, especially the vegetarian ones. This is a standard way of using up cooked rice. It is delicious served as a side dish with grilled meat, fish, or vegetables. Or just eat it on its own …

2 cups cooked long-grain white rice
1/2 cup plain lowfat or nonfat yogurt
1/2 tsp. black mustard seeds
1/2 tsp. cumin seeds
1/4 tsp. turmeric
pinch asafoetida
1/4 cup onion, chopped
1 green serrano chile, seeded and minced
12 kari leaves
3 Tbsp cilantro, chopped
Salt to taste
2 Tbsp. canola oil

Heat oil in skillet, add mustard seeds. When mustard seeds start to pop, turn heat to low and add cumin seeds and asafoetida. Wait 30 seconds, then turn heat to medium-low and add onions and chile, sauté until onions are transparent and browned at the edges. Add turmeric, salt and kari leaves and cook for 1-2 minutes. Add rice and stir to incorporate all ingredients. Add yogurt, 2 Tbsp at a time, and mix thoroughly. Cover and cook on low heat for 5-7 minutes. Remove from heat, sprinkle cilantro over the rice and serve.

Curried Shepherd’s Pie

Shepherd's Pie

Shepherd’s Pie is a staple around here in the colder months, when we eat a lot of one-dish meals. The other night we were feeling lazy and wanting comfort food, but we were low on fresh vegetables. There was a package of ground lamb in the freezer, along with a bag of mixed frozen vegetables, so I thought, why not make a slightly spicier version of the lamb mixture to offset the fact that frozen veg are usually blander and mushier? TheHusband agreed that it sounded like a worthwhile experiment, so we went to work. He made mashed potatoes while I put the curried lamb together.

For curried lamb:

1 lb. ground lamb
3 Tbsp. canola oil
3 cloves garlic, minced
2 Tbsp. fresh ginger, minced
1 serrano chile, seeded and chopped finely
1/2 medium onion, chopped
1 Tbsp cumin seeds
5 whole cloves or 1/4 tsp ground cloves
1/2 stick cinnamon
2-3 plum tomatoes, peeled and chopped
1/2 tsp turmeric
2 tsp garam masala
3 Tbsp flour
2 cups chopped vegetables (carrots, mushrooms, sweet peppers, zucchini, etc.) or 1 bag frozen
1 tsp salt
3/4 cup grated cheese (cheddar, manchego, whatever)

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