Kimchi burritos

Here it is… my round-eye bastardized version of my friend Jamie’s kimchi burritos.  Hers still put mine to absolute shame, though.  Mainly because it’s hard to find good quality asian ingredients here.  She lives in Irvine and has an insane amount of asian markets to choose from; korean markets, japanese markets, etc.  Here?  We have an asian market.  In Plano.  I used to go weekly but now it’s a 40 minute drive, so I only go once a month or so to stock up on a gallon of soy sauce, 10lb bag of botan rice, and kimchi (of which they only have one kind.  Jamie’s korean market has like 20.  bitch.)

ANYWAY.

Marinade (adapted from Jamiesan’s Spam Musubi marinade)

  • 1 cup low-sodium soy sauce)
  • 1/2 cup brown sugar
  • 3 cloves garlic minced
  • 1 bunch of scallions diced
  • 2 tablespoons ginger shredded
  • 2 teaspoon sesame seed oil
  • 1 serrano pepper minced (if you don’t like spicy don’t use this)
  • a pound or so meat cut into 1″ (bite sized) pieces.  I’ve been using boneless, skinless chicken thighs lately, but that’s because I’ve been avoiding red meat.  I do love short rib though.  Short rib is freaking good.
  1. In a medium sized bowl mix soy sauce, sugar and stir until sugar is dissolved.
  2. add garlic, scallions, ginger, pepper, and sesame seed oil to the marinade and stir to mix together.
  3. either add the meat in the bowl and let marinate, or pour it all in a large ziploc bag to marinate.
  4. let marinate for a few hours.  I’ll let it go anywhere from 2-3 hours to overnight.
  5. stir fry until done (alternatively you could leave the meat whole and grill it; that’s pretty tasty too)

Burritos

Make some rice (I have a rice cooker so all I do is add water, rice, and push a button).

I have two ways of doing the burritos themselves: the full-on version and the quick and easy version.  The full-on version involves chopping up some kimchi, scallions, ginger, and garlic and then adding it to rice in a hot pan with some soy sauce and sesame oil and making a quick version of kimchi fried rice.  The easy version (when I’m lazy) is just to use the rice as is.  Slap some rice, meat, and kimchi on a tortilla.  Roll it up.  Eat it.  Then repeat because one is NEVER enough.

Published in: on March 24, 2010 at 3:05 pm  Leave a Comment  
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Wild Mushroom Risotto

Since we’re cutting out a lot of butter, cheese, and booze next week to get “healthier”, I thought I’d go ahead and make some stuff that’s really bad for us this week. Enter: Jamie Oliver’s risotto. Oh.My.God. I got the Jamie Oliver’s Italy cookbook last year for Xmas, and I just haven’t gotten around to making much out of it because all of the recipes are so damn rich. But oh my GOD this was so good. You basically make the White Risotto recipe and then roast some mushrooms and garlic and add in at the end. Here’s the basic recipe which is simply FABULOUS on its own:

Risotto Bianco

2 pints stock (chicken, fish, or vegetable, as appropriate)
2 tablespoons olive oil
a dollop of butter
1 large onion, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
1/2 a head of celery, trimmed and finely chopped
2 cups risotto (Arborio) rice
2 wineglasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine
sea salt and freshly ground black pepper
5 tablespoons butter
4 oz. freshly grated Parmesan cheese

Stage 1: Heat the stock. Put the olive oil and butter into a separate pan, add the onion, garlic, and celery, and cook very slowly for about 15 minutes without coloring. This is called a soffrito. When the vegetables have softened, add the rice and turn up the heat.

Stage 2: The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring—it will smell fantastic. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.

Stage 3: Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.

Stage 4: Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow it to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes amazingly creamy and oozy like it should be. Eat it as soon as possible, while it retains its beautiful texture.

So if you’re going to add mushrooms, you take about 6 oz of chopped assorted mushrooms along with about a head of garlic and saute them when you hit the end of Stage 3.  Saute for about 2 minutes in an oven-proof  pan with some olive oil, butter, and thyme, and then pop them in a 400 degree oven for about 6-7 minutes.  Chop them up and add about half when you hit Stage 4, and then add the rest over the top of each individual serving.  And then die and go to heaven.

Published in: on December 30, 2008 at 3:09 am  Leave a Comment  
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Soba Noodles with Chicken

Grossman and I are trying to eat healthier (the Red Velvet Cupcakes and butter has kind of made us soft and lumpy), so I thought I’d try a new recipe.  I had some soba noodles on hand so last night I gave them a go.

Soba Noodles with Chicken

2 1/2 T. soy sauce
1 T. honey
Rice vinegar to taste
Sesame Oil (a few shakes)
3 or 4  boneless, skinless chicken thighs, cut into bite-sized pieces
1 package of soba noodles
1 qt low-sodium chicken broth
1 T. lemon juice
1 1/2 cups mung bean sprouts
4 or 5 scallions, minced
Pickled ginger (optional)

Combine 1 1/2 T soy sauce, honey, rice vinegar, and sesame oil in a bowl and mix well.  Add in the chicken thighs.  Let them marinate for about 10 minutes.

Heat a skillet over medium-high heat and add the thighs and marinade.  Saute for about 5-6 minutes till done.  Remove from heat and set aside.

Bring 4 quarts of water to boil in a large pot.

While that’s coming up to a boil, make the broth.  Combine the chicken broth, 1 T. soy sauce, and lemon juice in a saucepan over medium-high heat.  Get it to an almost-but-not-quite-boiling point and keep it there.

While the broth is “simmering”, add a few pinches of salt to the boing water and then add in the soba noodles.  Cook for about 5 minutes or till al dente.  Drain and rinse under cold water.

Assemble!  Put some noodles in a bowl, put some chicken on top, sprinkle with mung beans, scallions, and ginger, and ladle some broth over it all.  Eat!

Just a note, Grossman wasn’t a huge fan of the soba noodles.  I liked it, but I like him more, so next time I’ll do rice vermicelli instead of soba.

Also, the chicken with the marinade was good eatin’.  It would be really good served with rice or on top of a salad.  We had a lot of noodles left over so I’m going to try a cold soba noodle salad thing today.

Published in: on September 9, 2008 at 1:27 pm  Leave a Comment  
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Mushroom-Stuffed Chicken with White Wine Sauce

Ruths Bookmarkded Recipes

Ruth's Bookmarkded Recipes

Oh. My. GOD! Sooooooo good. SOOOOOOO good! I don’t even have enough “O”s for how good this is. This is going into our “make this as often as possible” rotation. This is also a “bookmarked recipe”. I got the idea from Ruth’s Kitchen Experiments and decided to go through my bookmarks instead of doing something we’ve had before.

Things I did differently: I only added salt prior to adding filling; next time I won’t add any because the bacon added enough salt for us. I used thighs instead of breasts (we prefer thighs in this household). I used a whole small onion instead of a half of a medium. I served it with rice.

Mushroom-Stuffed Chicken with White Wine Sauce

INGREDIENTS
  • 4 slices bacon, finely chopped
  • 1/2 medium yellow onion, small dice
  • 4 ounces crimini mushrooms, cleaned, destemmed, and small dice (about 1 1/2 cups)
  • 1 teaspoon fresh thyme, minced
  • 1/2 teaspoon fresh sage, minced
  • 1 cup dry white wine
  • 2 (10-ounce) boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/4 cup low-sodium chicken broth
  • 1 tablespoon butter
INSTRUCTIONS
  1. Heat oven to 350˚F, and arrange a rack in the middle. Heat a large, ovenproof frying pan over medium-high heat and add bacon. Cook, stirring occasionally, until bacon is crisp and browned, about 6 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate and set aside.
  2. Return pan with bacon drippings to medium-high heat and add onion. Season with salt and freshly ground black pepper and cook until soft, about 2 minutes. Add mushrooms and herbs, and season again with salt and freshly ground black pepper. Cook, stirring occasionally, until tender, about 2 minutes. Add 1/2 cup of the wine and cook until all liquid is absorbed. Remove from heat to cool completely. Meanwhile, prepare chicken breasts.
  3. Cut each breast in half horizontally. Place breasts on a cutting board in a resealable plastic bag or between two pieces of plastic wrap. Using a mallet or the bottom of a pan, pound chicken pieces to an even thickness, about 1/4 inch thick. Season chicken all over with salt and freshly ground black pepper.
  4. Lay chicken breasts on a cutting board so the narrow end faces you. Stir reserved bacon into mushroom mixture and place 1/4 of the mixture halfway up each chicken piece. Fold the bottom piece of chicken up over the filling to enclose it, then roll into a tight cylinder. Use toothpicks to secure the rolls and repeat with remaining chicken and filling.
  5. Heat the large ovenproof frying pan over medium-high heat and add olive oil. Once oil shimmers, place chicken in pan seam-side down and cook, undisturbed, until golden brown, about 4 to 5 minutes. Turn chicken pieces over then transfer pan to oven and cook until filling is warm and interior of chicken is white but still juicy, about 8 to 10 minutes.
  6. Remove chicken to a clean plate and cover with foil. Place pan over medium-high heat, add remaining 1/2 cup wine and broth, and scrape up any brown bits stuck on bottom of pan (be careful, handle will be very hot). Cook over medium-high heat until alcohol is cooked off and sauce is reduced by half, about 4 minutes. Remove pan from heat, stir in butter, and season to taste with salt and pepper. Pour over chicken and serve.

I apologize for not taking a picture of it, but the smell made us SO HUNGRY we had to eat it immediately!

Published in: on July 22, 2008 at 12:48 am  Comments (1)  
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Tomato Risotto

This is a staple here at the GrossCool household; I’ve been making it for about five years now. I used to make it more when we lived in LA, but since we moved here I haven’t been able to find a good sausage to add to it so I tend to only make it every month or so, if that. I think I’ve finally found a winner though, so this will be added back into our regular rotation.

This is the original recipe, but I don’t make it in the microwave. Instead, I use a large saucepan or Dutch Oven over medium-high heat. I keep the same times for the most part, except after I add the tomatoes and broth I let it simmer for about 8-9 minutes and then throw in sliced, pre-cooked Italian sausage, or sometimes shrimp if I have some on hand.

Tomato Risotto

Microwave Gourmet
Barbara Kafka
William Morrow and Co., Inc. | January 1998

Servings: Serves 3 as a first course, 6 as a side dish.

Ingredients

2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup minced yellow onion (about 1/4 pound)
1 tablespoon minced garlic (about 4 cloves)
1 cup Arborio rice
2 cups canned Italian tomatoes, pureed with juice
1 1/4 cups homemade or canned chicken broth
Freshly ground black pepper
1/3 cup freshly grated Parmesan cheese
coarse salt (optional)
Preparation

1. Heat butter and oil in a 10-inch quiche dish or 11″ x 8 1/2″ x 2″ dish, uncovered, at 100% for 2 minutes

2. Stir in onions and garlic. Cook, uncovered, at 100% for 4 minues. Add rice and stir to coat. Cook for 4 minutes more.

3. Add tomatoes and broth. Cook, uncovered, at 100% for 9 minutes. Stir well and cook for 9 minutes more, 14 mintues for a thoroughly creamy risotto.

4. Remove from oven. Stir in pepper and cheese, add salt to taste, if desired, and serve hot.

Published in: on July 17, 2008 at 12:02 am  Leave a Comment  
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Rice Salad with Skirt Steak

This was a winning recipe from one of the Quick Fire challenges last season on Top Chef.  Grossman told me that he wanted to eat more salads, and I’m not exactly a fan of salads, so I thought I’d give this one a go.  I’ve made it about 4 or 5 times now.  The one tonight wasn’t as good as the others; the steak was almost too rare.  I usually add bell peppers, mushrooms, and either bleu or goat cheese if I have it on hand.  I also add another yolk, because I love the yolky goodness.  Finally, I use spinach, not those fiddly little microgreens.

Ingredients:

Skirt Steak:
1 lb skirt steak
Salt and pepper to taste
Drizzle of extra-virgin olive oil

Rice Salad:
Uncle Ben’s 90 second veggie rice
Small package cherry tomatoes, sliced
1/2 red onion, sliced
1/2 bunch mache
1/2 bunch arugula

Vinaigrette:
Cilantro to taste
2 egg yolks
Drizzle of rice vinegar
Salt to taste
Sugar to taste
Drizzle of canola oil

Directions:

Skirt Steak:
Season skirt steak with salt and pepper then grill with olive oil to desired doneness.

Rice Salad:
Microwave rice and let cool to warm. In a bowl, add cherry tomatoes, red onion, mache and arugula.

Vinaigrette:
Blend cilantro, yolks, rice vinegar, salt and sugar with canola oil.

To Plate: olive
Dress salad and add rice. Add sliced steak.

Published in: on July 14, 2008 at 11:47 pm  Leave a Comment  
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