13
Jun 12

Chili Con Carne

Wow, it’s been awhile since my last recipe post! I had to dust off my camera bag (literally), and I realized that I forgot everything (what little I know) about how to use one! Nonetheless, here is my attempt to get another recipe post to you. This time it was super easy, because I didn’t do the cooking and shooting. My hubby loves making chili, so I just watched (through the camera lens). It’s so much easier that way! Wonder if he’ll be open to the idea of making that a habit…

Here’s a plus: this chili con carne is totally guilt-free! Depending on the meats you use (I used extra lean meats), you got yourself a low-carb (no beans), low-fat chili without compromising taste at all. And it’s easy!

MK’s Chili Con Carne

Ingredients

  • variety of chili peppers of your choice (jalapeños, serrano peppers, Anaheim peppers, habanero if you dare, etc…)
  • 1-1 1/2 lb. 95% lean ground beef
  • 1-1 1/2 lb. extra lean sirloin chunks for stew
  • 15 cloves of garlic
  • 2 tbsp extra virgin olive oil
  • salt and pepper
  • 4 tbsp chili powder
  • 3 tbsp paprika
  • 3 tbsp cayenne
  • 3 tbsp cumin
  • 3 tbsp garlic powder
  • 1 tbsp ground cinnamon
  • 1 bottle or can dark beer
  • 1 big can crushed tomatoes
  • 1 small can tomato paste
  • shredded low-fat cheddar cheese
  • diced red or white onion
  • fresh basil leaves torn (optional)

Instructions

Chop chili peppers into bite-size pieces. Heat olive oil in a dutch oven or pot. Brown the beef chunks and ground beef. Season with salt and pepper. Toss in whole garlic cloves. Stir and cook for about 3 minutes. Add chopped peppers, and stir to mix. Add dry spices and beer. Stir to mix evenly. Add crushed tomatoes and tomato paste, and continue to stir. Let chili cook on very low heat for at least four hours before serving. Upon serving, top with shredded cheese and diced onions. Garnish with fresh torn basil leaves.

Pick and choose whatever peppers you fancy. We usually just buy a variety of whatever is on sale at the moment.

Chop them into pieces, not too big, not too small. No need to be pretty here.

Heat some olive oil, and brown the beef chunks. Don’t forget to season with salt and pepper.

Toss in as many garlic cloves your heart desires. And my heart desires a lot. I think my hubby added more after this photo was taken.

Then add the ground beef, and cook until almost fully cooked.

Add all of your chopped peppers…

And stir everything together.

These are all the spices my hubby uses. Feel free to experiment with whatever you have. But don’t blame me, if it turns out bad.

Add all your spices…

And mix, mix, mix.

Pour in any dark beer you have on hand. Please refrain from drinking it.

We initially thought that we would be using all of these. Wrong. We only used one big can of crushed tomatoes and one small can of tomato paste.

Here’s the big can…

And here’s the small can.

Stir, stir, stir.

Set it and forget it! For at least four hours on very low heat. The longer, the better!

Say hi to Kuma and Sibi! Play with your dogs, if you have some at home. I just realized this is Sibi’s debut on the blog!

Top with shredded cheddar cheese, diced onions, and some basil garnish, if you’re fancy. We only had Kraft singles, so I crumbled some. I think that gives it more of a rustic look. Serve with crackers, bread, whatever. Or go carb-free. My hubby is obsessed with this rosemary sourdough bread, so he had some of that.

*Hint: Chili always tastes better the day after when the flavors have had time to marry!

Thank you, hubby!

Chili Con Carne

Ingredients

• variety of chili peppers of your choice (jalapeños, serrano peppers, Anaheim peppers, habanero if you dare, etc...)
• 1-1 1/2 lb. 95% lean ground beef
• 1-1 1/2 lb. extra lean sirloin chunks for stew
• 15 cloves of garlic
• 2 tbsp extra virgin olive oil
• salt and pepper
• 4 tbsp chili powder
• 3 tbsp paprika
• 3 tbsp cayenne
• 3 tbsp cumin
• 3 tbsp garlic powder
• 1 tbsp ground cinnamon
• 1 bottle or can dark beer
• 1 big can crushed tomatoes
• 1 small can tomato paste
• shredded low-fat cheddar cheese
• diced red or white onion
• fresh basil leaves torn (optional)

Instructions

Chop chili peppers into bite-size pieces. Heat olive oil in a dutch oven or pot. Brown the beef chunks and ground beef. Season with salt and pepper. Toss in whole garlic cloves. Stir and cook for about 3 minutes. Add chopped peppers, and stir to mix. Add dry spices and beer. Stir to mix evenly. Add crushed tomatoes and tomato paste, and continue to stir. Let chili cook on very low heat for at least four hours before serving. Upon serving, top with shredded cheese and diced onions. Garnish with fresh torn basil leaves.
http://cynthiakim.com/2012/06/13/chili-con-carne/


17
Feb 12

Thai Chicken Curry

After trying Thai in your kitchen, you’ll be reluctant to ever eat at or order from a Thai restaurant again. The first time I ever made Thai food myself, I couldn’t believe how easy and cheap it was! And the taste? I have to admit it’s restaurant worthy. And you know what you’re putting into it! It’s a serious win-win situation.

Thai Chicken Curry

Ingredients

  • 1 can coconut milk
  • 1 1/2 tsp Thai curry paste
  • 1 bell pepper sliced
  • 1 white or red onion sliced
  • 1 lb. chicken breast or tenders cut into strips or bite-size
  • 1 tbsp honey or brown sugar
  • 1 tbsp fish sauce
  • 1 tsp ginger paste or minced
  • 1 cup chopped tomatoes seeded
  • fresh basil leaves torn
  • frozen green peas
  • juice of half a lime
  • salt

Instructions

Bring about 1/4 can of coconut milk and Thai curry paste to a boil over medium-high heat in a large skillet, stirring to mix thoroughly. Add bell pepper and onion slices, and sauté until slightly softened, about 5 minutes. Add chicken, remaining can of coconut milk, honey (or brown sugar), fish sauce, and ginger. Stir and cook until chicken is thoroughly cooked, about 5 minutes. Add tomatoes, basil, frozen peas, and lime juice, and allow to simmer for about 1 minute. Season with salt according to taste.

First prep your veggies. And don’t be limited by these. You can add whatever your little heart desires. I used these yellow sweet mini peppers instead of bell peppers, because they were in the fridge being ignored.

Then cut your chicken anyway you want. I cut them into sashimi-looking pieces, because I wanted to feel like a sushi chef.

And these are the rest of the ingredients, minus the ginger paste. If you buy a little jar of the Thai red curry paste, it will last forever. Same goes for the fish sauce. I usually use the Three Crabs brand fish sauce, but this Thai Kitchen brand was lingering in my fridge for a while.

Bring 1/4 can of coconut milk and curry paste to a boil over medium-high heat, stirring to mix.

Sauté pepper and onion slices for about 5 minutes.

Add chicken, remaining can of coconut milk, honey (or brown sugar), fish sauce, and ginger. Cook for about 5 minutes or until chicken is cooked thoroughly.

Then add your tomatoes, basil, frozen peas, and lime. Simmer for about 1 minute. Doesn’t my nail color look great against the lime?

Forgot to add my frozen peas. I feel like frozen peas are almost a must for this. Not only does it add color, but I love the texture of them in every bite. Of course you have to use frozen peas for that almost-crunch. No canned peas please.

Add salt to taste, and garnish with fresh basil to be fancy. A bowl of steaming rice is also a must.

Wasn’t that super easy?

Thai Chicken Curry

Ingredients

• 1 can coconut milk
• 1 1/2 tsp Thai curry paste
• 1 bell pepper sliced
• 1 white or red onion sliced
• 1 lb. chicken breast or tenders cut into strips or bite-size
• 1 tbsp honey or brown sugar
• 1 tbsp fish sauce
• 1 tsp ginger paste or minced
• 1 cup chopped tomatoes seeded
• fresh basil leaves torn
• frozen green peas
• juice of half a lime
• salt

Instructions

Bring about 1/4 can of coconut milk and Thai curry paste to a boil over medium-high heat in a large skillet, stirring to mix thoroughly. Add bell pepper and onion slices, and sauté until slightly softened about 5 minutes. Add chicken, remaining can of coconut milk, honey (or brown sugar), fish sauce, and ginger. Stir and cook until chicken is thoroughly cooked, about 5 minutes. Add tomatoes, basil, frozen peas, and lime juice, and allow to simmer for about 1 minute. Season with salt according to taste.
http://cynthiakim.com/2012/02/17/thai-chicken-curry/


15
Feb 12

Shaved Asparagus and Pancetta “I Love You” Pizza

Hope you all had a great Valentine’s Day whether it was with your lover or your friends…or your dog! My hubby and I are pretty laid-back in that we like to stay in…a lot! If we eat out, it takes away the cooking part, which is one of our favorite things to do together. During the weekdays, I do most of the cooking by myself before he gets home, so I can feed the hungry hubby as soon as he comes. Today was no different, and I was excited to surprise him with my  pizza in honor of Valentine’s Day. You can see a recap of our Valentine’s Day here.

Shaved Asparagus and Pancetta “I Love You” Pizza

Ingredients:

  • store bought pizza dough (I get mine from Trader Joe’s or Sprouts.)
  • asparagus
  • diced pancetta (4 oz. package from Trader Joe’s)
  • minced garlic
  • grated mozzarella cheese
  • extra virgin olive oil
  • salt and pepper
  • flour
  • red pepper flakes (optional)

Instructions:

  1. Preheat oven with pizza stone (if using) at 450° (if using parchment paper) or 550°. Let dough rest outside for about 20 minutes.
  2. Shave asparagus stalks using a vegetable peeler. Season with olive oil, salt, and pepper in a bowl.
  3. Cook diced pancetta with minced garlic and black pepper on a small pan over medium heat for about 5 minutes or until cooked thoroughly. Place cooked pancetta over paper towel on a dish or bowl to soak excess grease.
  4. Lightly sprinkle flour on parchment paper or pizza pan. Roll out dough into a heart shape.
  5. Assemble with grated mozzarella cheese, shaved asparagus, pancetta, and more cheese.
  6. Bake for 10-15 minutes depending on your taste. Enjoy!

This is my least favorite part (letting the dough rest), because I’m always so eager to start assembling! But this time it didn’t matter, since there was some necessary prepping of the toppings.

Hold the woody end of the asparagus and shave away. After doing this, I wonder if a Y-shaped peeler might be easier to work with. Shave as much as you think you need for your pizza. I think I shaved about 10. Oh, and I recommend getting the thicker ones. Thin ones are a pain.

When you think you have enough, toss them in a bowl with EVOO, salt, and pepper. It’s tasty as-is too!

Cook the diced pancetta thoroughly for about 5 minutes. Admire the little bits of goodness.

Place them over a paper towel in a bowl or dish unless you want a really greasy pizza. Hey, some people might.

Now flour your surface. I used Pam Spray, because my hubby used all the flour trying to bake bread, “trying” being the operative word here. I never roll the dough. That’s hubby’s job, but today I really wanted to surprise him with the heart. I know it doesn’t look like the perfect surface, but it’s harder than imagined! But the shape is pretty darn good, isn’t it?

Generously sprinkle grated mozzarella. I like to use part skim whenever possible.

Layer with shaved asparagus, pancetta, and more mozzarella. Sprinkle with red pepper flakes, if you want to spice it up.

Send the beauty off into the oven, and bake for 10-15 minutes. Hubby likes it really browned (slightly burnt).

OK, so this was my first time using parchment paper, and I’m not sure if it’s supposed to look like this. The box says that it’s safe to 420°, but I went for 450°. Can anyone give me any input on this? But at least it looks cool.

Fancy pizza cutter, isn’t it? We got it as a gift from our dear friends, Paul & Ashley, along with the pizza stone. We love them! The stone and the cutter, I mean. But we love Paul & Ashley too.

If you’ve never tried asparagus on your pizza, try it now! You don’t even have to shave it, if you’re lazy. Just cut them in half lengthwise and then into couple inches in length. I assure you will love! For a vegetarian pizza, omit the pancetta.

Doesn’t this look like art?

Shaved Asparagus and Pancetta “I Love You” Pizza

Ingredients

• store bought pizza dough (I get mine from Trader Joe's or Sprouts.)
• asparagus
• diced pancetta (4 oz. package from Trader Joe's)
• minced garlic
• grated mozzarella cheese
• extra virgin olive oil
• salt and pepper
• flour
• red pepper flakes (optional)

Instructions

1. Preheat oven with pizza stone (if using) at 450° (if using parchment paper) or 550°. Let dough rest outside for about 20 minutes.
2. Shave asparagus stalks using a vegetable peeler. Season with olive oil, salt, and pepper in a bowl.
3. Cook diced pancetta with minced garlic and black pepper on a small pan over medium heat for about 5 minutes or until cooked thoroughly. Place cooked pancetta over paper towel on a dish or bowl to soak excess grease.
4. Lightly sprinkle flour on parchment paper or pizza pan. Roll out dough into a heart shape.
5. Assemble with grated mozzarella cheese, shaved asparagus, pancetta, and more cheese.
6. Bake for 10-15 minutes depending on your taste. Enjoy!
http://cynthiakim.com/2012/02/15/shaved-asparagus-and-pancetta-i-love-you-pizza/


04
Jan 12

Galbi (Korean Beef Short Ribs) in Slow Cooker

I know this is a late post of my sneak peek from a few days ago, but I thought I’d post it anyways. And you should really try this ASAP. I’m gaining a newfound appreciation for my slow cooker these days, because it makes life so much easier. I used sliced galbi for this, but I recommend using blocks instead like I did here and here. The beef was sotender, like “melt in your mouth” tender, that the already small pieces had all fallen off the bones and broken into pieces. Live and learn, right?

Galbi in Slow Cooker

Ingredients:

  • 4 lbs beef short ribs
  • 12 cloves garlic, crushed
  • 6 green onions, chopped
  • 3 tbsp minced ginger
  • 1/4 brown sugar
  • 1 1/2 cups soy sauce
  • 1/4 cup sesame oil
  • 1/4 cup rice wine vinegar
  • 1/4 cup cooking sake
  • 2-3 tbsp red pepper flakes
  • toasted sesame seeds

Instructions: Combine garlic, green onions, ginger, brown sugar, soy sauce, sesame oil, vinegar, sake, red pepper and flakes in the slow cooker, and stir making sure sugar dissolves. Add ribs and cover thoroughly with mixture. Cover with lid, and cook on low for 8-10 hours or on high for 4-6 hours. Plate and garnish with toasted sesame seeds and more green onions. These are all ingredients I have in the kitchen already which makes me very happy. Remember, I used sliced short ribs, but I don’t recommend this. Go for blocks like I did here and here. Look how pretty everything looks together. I like to chop my green onions diagonally, because they look fancier that way. Mix everything making sure the sugar dissolves. Go ahead and taste to see if you approve. I sliced my galbi slices into three, so it was one bone per piece. Then I stood them up so that they fit to get even coverage. I was really pleased at how perfectly they fit in the slow cooker. After cooking on low for 8 hours, all of the meat had fallen off the bones. And the flavor was delicious! I am guilty, however, of opening the lid several times and taking samples, while it was cooking. You can’t be in the house, smell this all day, and notdo that.

What do you think? How easy was that?

Galbi (Korean Beef Short Ribs) in Slow Cooker

Ingredients

◦ 4 lbs beef short ribs
◦ 12 cloves garlic, crushed
◦ 6 green onions, chopped
◦ 3 tbsp minced ginger
◦ 1/4 brown sugar
◦ 1 1/2 cups soy sauce
◦ 1/4 cup sesame oil
◦ 1/4 cup rice wine vinegar
◦ 1/4 cup cooking sake
◦ 2-3 tbsp red pepper flakes
◦ toasted sesame seeds

Instructions

Combine garlic, green onions, ginger, brown sugar, soy sauce, sesame oil, vinegar, sake, red pepper and flakes in the slow cooker, and stir making sure sugar dissolves. Add ribs and cover thoroughly with mixture. Cover with lid, and cook on low for 8-10 hours or on high for 4-6 hours. Plate and garnish with toasted sesame seeds and more green onions.
http://cynthiakim.com/2012/01/04/galbi-korean-beef-short-ribs-in-slow-cooker/


28
Dec 11

Bulgogi (Korean Marinated Beef) and Mashed Sweet Potato Pizza

I think I have a new favorite pizza. This was seriously one of the best pizzas that I’ve ever made at home, and the hubby couldn’t agree more. He was literally thinking about it for days. It takes a little bit more effort than the usual “throw on the toppings and pop it in the oven” kind of pizzas, but it was so worth it. Plus, a hubby who loves something you make is priceless.

Bulgogi and Mashed Sweet Potato Pizza

Ingredients:

  • bulgogi
  • mashed Korean sweet potatoes (gogooma)
  • pizza dough
  • grated mozzarella cheese
  • mushrooms
  • chopped green onions
  • black pepper
  • crushed red peppers

Directions:

Pre-heat oven to  450°. Roll out pizza dough. Spread a layer of mashed sweet potatoes. Sprinkle grated mozzarella cheese. Top with bulgogi, mushrooms, and black pepper. Sprinkle more cheese on top. Bake for 10 to 15 minutes or until brown. Sprinkle chopped green onions and enjoy!

I would have to say that this was the star of the show, good ol’ Korean mashed potatoes or gogooma. My mother-in-law gave me so much gogooma to take home, and I was wondering what to do with them. I definitely put them to yummy use!

I quickly mashed them with some butter, milk, salt and pepper.

I had my bulgogi marinating for a few hours, and cooked it up on the stove.

Then let it cool, and chop into pieces. I was too impatient, and chopped them immediately after cooking. I wouldn’t recommend this. Hot.

Roll out the dough (hubby’s job), and spread a layer of the mashed sweet potatoes right on the dough. Mashed gogooma is dangerously good.

Then grate some mozzarella cheese (also hubby’s job). Be very generous.

Now top with bulgogi and mushrooms…

And black pepper and some more mozzarella. Mo’ cheese mo’ betta.

After baking for somewhere between 10 and 15 minutes, it should look like this, minus the green onions. Immediately sprinkle on chopped green onions. I like to chop diagonally. It looks fancier.

What do you think? Would you try mashed sweet potatoes on your pizza?

Bulgogi (Korean Marinated Beef) and Mashed Sweet Potato Pizza

Ingredients

◦ bulgogi
◦ mashed Korean sweet potatoes (gogooma)
◦ pizza dough
◦ grated mozzarella cheese
◦ mushrooms
◦ chopped green onions
◦ black pepper
◦ crushed red peppers

Instructions

Pre-heat oven to 450°. Roll out pizza dough. Spread a layer of mashed sweet potatoes. Sprinkle grated mozzarella cheese. Top with bulgogi, mushrooms, and black pepper. Sprinkle more cheese on top. Bake for 10 to 15 minutes or until brown. Sprinkle chopped green onions and enjoy!
http://cynthiakim.com/2011/12/28/bulgogi-korean-marinated-beef-and-mashed-sweet-potato-pizza/


07
Dec 11

Chicken with Rosemary-Garlic-Mustard Sauce

I was excited to put this dish together without having to pick up additional ingredients at the market. For me, these ingredients are pretty essential, so I always have them. I hope you do too! What’s even better is that the recipe is pretty simple with minimal mess!

Chicken with Rosemary-Garlic-Mustard Sauce

Ingredients:

  • 2 chicken breast halves (2 servings pictured above)
  • extra virgin olive oil
  • 1/4 to 1/2 cup white wine
  • 3/4 cup low-sodium chicken broth
  • rosemary sprigs
  • minced garlic
  • 1/2 tbsp all-purpose flour
  • 1 tbsp water
  • 1 tbsp whole grain dijon mustard
  • 1/2 tbsp (or more :)) unsalted butter
  • Kosher salt
  • black pepper
  • capers (optional)
  • lemon wedges (optional)

Directions:

  1. Preheat oven to 350°F, and heat a skillet over medium-high heat.
  2. Pat dry chicken breasts, and lightly sprinkle both sides with salt and pepper. Add oil to the heated skillet, and cook for about 5 minutes on each side. Transfer chicken breasts to a baking dish, and bake for about 10 to 15 minutes depending on the thickness of the breasts. Make sure chicken is cooked properly.
  3. While chicken is baking, pour white wine into the skillet, and deglaze (scrape the bottom of the skillet to make sure that the brown bits are released). Reduce the wine until it slightly thickens. Add the chicken broth, garlic, a sprig of rosemary, and capers (if you’d like), and raise the heat to bring to a boil.
  4. Mix the flour and water together, and add the mixture and mustard into the skillet. Let it boil and reduce. Add butter, and salt and pepper to taste. Add any juices from the baking pan into the sauce.
  5. Plate the chicken, pour the sauce on top, and serve with lemon wedges.

Don’t forget to preheat the oven first! I hate waiting for the oven to preheat. Lightly sprinkle the chicken breasts with salt and pepper, and cook for about 3 to 5 minutes on each side depending on the thickness.

Transfer them to a baking dish, and cook for about 10 to 15 minutes. That’s all for the chicken! Now onto the sauce.

Pour the wine into the pan, and deglaze. That means scrape off the yummy brown bits and pieces from the bottom of the pan. Then pour yourself a glass of wine. This is optional. Let the wine reduce a bit…in the pan and in the glass.

I like to bruise rosemary sprigs to release the aromatic oils and release the flavor. Just lightly pound on it with the back of a knife, and smell the herb coming to life! That rhymes.

Add the chicken broth, raising the heat to bring it to a boil. Also add the garlic, rosemary, and capers if you like them.

Mix the flour and water…

Pour it into the broth…

Along with the grainy mustard.

Let it boil and reduce until it thickens to your liking.

Add butter and the juices from the baking dish. Salt and pepper to taste. Notice how the sauce has thickened by the visible part of the pan.

Plate and enjoy with some lemon and more wine! Pretty simple, right?

Chicken with Rosemary-Garlic-Mustard Sauce

Ingredients

◦ 2 chicken breast halves (2 servings pictured above)
◦ extra virgin olive oil
◦ 1/4 to 1/2 cup white wine
◦ 3/4 cup low-sodium chicken broth
◦ rosemary sprigs
◦ minced garlic
◦ 1/2 tbsp all-purpose flour
◦ 1 tbsp water
◦ 1 tbsp whole grain dijon mustard
◦ 1/2 tbsp (or more :)) unsalted butter
◦ Kosher salt
◦ black pepper
◦ capers (optional)
◦ lemon wedges (optional)

Instructions

1. Preheat oven to 350°F, and heat a skillet over medium-high heat.
2. Pat dry chicken breasts, and lightly sprinkle both sides with salt and pepper. Add oil to the heated skillet, and cook for about 5 minutes on each side. Transfer chicken breasts to a baking dish, and bake for about 10 to 15 minutes depending on the thickness of the breasts. Make sure chicken is cooked properly.
3. While chicken is baking, pour white wine into the skillet, and deglaze (scrape the bottom of the skillet to make sure that the brown bits are released). Reduce the wine until it slightly thickens. Add the chicken broth, garlic, a sprig of rosemary, and capers (if you'd like), and raise the heat to bring to a boil.
4. Mix the flour and water together, and add the mixture and mustard into the skillet. Let it boil and reduce. Add butter, and salt and pepper to taste. Add any juices from the baking pan into the sauce.
5. Plate the chicken, pour the sauce on top, and serve with lemon wedges.
http://cynthiakim.com/2011/12/07/chicken-with-rosemary-garlic-mustard-sauce/


17
Nov 11

Short Ribs with Wine & Cream

I bought a package of short ribs with the intent of making Galbi Jjim (Korean Braised Beef Short Ribs) again (which was a hit, by the way), but then I realized I would be wasting a new post opportunity! So I decided to try out this Short Ribs with Wine & Cream recipe by The Pioneer Woman. And I am so grateful that I did. I love short ribs. I love wine. And cream is a guilty pleasure. So I had to.

By the way, don’t let the length of the recipe fool you! Long recipes usually scare me too, but it’s really not that complicated. In fact, it’s pretty darn easy!

Short Ribs with Wine & Cream

Ingredients:

  • 12 whole short ribs
  • salt and pepper
  • 3 tbsp olive oil
  • 1 cup red wine
  • 32 ounces, fluid beef broth or beef stock
  • 2 tbsp minced fresh rosemary
  • 2 tbsp grainy mustard
  • 1 cup heavy cream
  • 2 tbsp capers (more if you want)
  • olive oil, for drizzling
  • rosemary sprig, to be fancy

Instructions:

Heat olive oil in a heavy pot over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear both sides of the short ribs, using tongs to flip them halfway through. (Just sear about 1 1/2 minutes per side.) Remove the shortribs to a plate.

Pour wine and beef broth into the pot. Add rosemary. Stir to combine, scraping the bottom of the pot to deglaze. Return the shortribs to the pot, reduce heat to low, then cover the pot and simmer it for 2 1/2 to 3 hours. (You can also put the pot into a 300 degree oven if you’d prefer not to simmer on the stovetop.)

After they have cooked, carefully remove the shortribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it to bubble up and gently boil for a good couple of minutes, or until it has thickened a bit. Taste and add more salt and pepper if needed. Return the shortribs to the sauce, put on the lid, and turn off the heat.

Serve the shortribs on top of the mushrooms, then drizzle with extra cream sauce. Add a little rosemary sprig if you want to be fancy.

I absolutely adore short ribs. Really, I do. They’re like little blocks of happiness.

Sprinkle your happy blocks with some salt and pepper, while you heat your pot with olive oil over high heat.

Using tongs, sear them over high heat for about 1 1/2 minutes on each side. After searing, remove them from the pot and onto a plate.

Then pour the red wine and beef broth into the pot, and add your minced fresh rosemary. Stir quickly and scrape the bottom of the pot to make sure you’re infusing all of the leftover bits from searing.

Do the short ribs a favor and put them back into the pot. They thank you. Place the lid on the pot, reduce the heat to low, and let it simmer for 2 1/2 to 3 hours.

Get your remaining ingredients ready. You don’t have to, but I like to. It keeps my brain less frazzled.

After simmering for  almost three…long…hours, remove the ribs (and meat) from the pot and onto a plate again. I’m emphasizing the “meat,” because as you can see, a lot of the meat has fallen off the bones. You know what that means.

Now add your grainy mustard…

And your heavy cream…

And finally your capers. Lots of capers.

Then turn up the heat, let it gently boil and thicken.

After it has thickened, return the ribs and meat back to the pot for a final dip.

Prepare your plate with whatever you’re serving the short ribs with. I placed them on a bed of Garlic Roasted Shiitake Mushrooms.

Drizzle some more sauce, if you’d like. I think just one sprig of rosemary would have looked better. I must have gotten overly excited.

Eat your heart out.

Short Ribs with Wine & Cream

Ingredients

◦ 12 whole short ribs
◦ salt and pepper
◦ 3 tbsp olive oil
◦ 1 cup red wine
◦ 32 ounces, fluid beef broth or beef stock
◦ 2 tbsp minced fresh rosemary
◦ 2 tbsp grainy mustard
◦ 1 cup heavy cream
◦ 2 tbsp capers (more if you want)
◦ olive oil, for drizzling
◦ rosemary sprig, to be fancy

Instructions

Heat olive oil in a heavy pot over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear both sides of the short ribs, using tongs to flip them halfway through. (Just sear about 1 1/2 minutes per side.) Remove the shortribs to a plate.
Pour wine and beef broth into the pot. Add rosemary. Stir to combine, scraping the bottom of the pot to deglaze. Return the shortribs to the pot, reduce heat to low, then cover the pot and simmer it for 2 1/2 to 3 hours. (You can also put the pot into a 300 degree oven if you'd prefer not to simmer on the stovetop.)
After they have cooked, carefully remove the shortribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it to bubble up and gently boil for a good couple of minutes, or until it has thickened a bit. Taste and add more salt and pepper if needed. Return the shortribs to the sauce, put on the lid, and turn off the heat.
Serve the shortribs on top of the mushrooms, then drizzle with extra cream sauce. Add a little rosemary sprig if you want to be fancy.
http://cynthiakim.com/2011/11/17/short-ribs-with-wine-cream/


14
Oct 11

Dak Kang Jung (Korean Sweet & Crispy Chicken Wings) Part 2

So where did I leave off in Part 1? That’s right. Hubby finished deep frying the 40 wings. Believe me…I would have been just as happy to eat them like that, but then it wouldn’t be Korean Sweet & Crispy Chicken Wings. They would just be Crispy Chicken Wings. Not that there’s anything wrong with that!

While these wings rest, it’s sauce time!

Slice about 1 cup of ginger, while you wait to get 1 cup of water boiling. This is a must. Do not leave the ginger out.

Add the ginger slices, 2 tbsp of soy sauce, 1 cup of brown sugar, and ¼ cup of vinegar to the boiling water. Then boil it over medium heat. It’s starting to smell good already!

After  5 minutes, add 1 cup of mool yeot (corn syrup). Then the tedious part: boil it for another 30 minutes or more over medium heat. It seemed like an eternity for me, but finally it started to thicken. Finally!

While I waited for the sauce to thicken, I got the other ingredients ready, because I like to plan ahead. Not really, but I just get really scatterbrained in the kitchen. So every bit of preparing helps. Other ingredients: roasted sesame seeds, dried red peppers, dried and crushed red chili peppers, and peanuts.

I had to transfer the sauce to a big pot to mix in the chicken wings, so plan accordingly. Perhaps use a big pot to begin with?

Toss in the wings…

Then the other ingredients, and mix, mix, mix! After mixing, turn off the heat.

Let them cool on a baking sheet (or anything, really) in one layer so that they don’t stick to one another.

Oh, and these extra goodies are so money! They’re practically a dessert! I let them cool in the pot and threw them on top of the chicken later…with my hands! Sneaking some into my mouth, of course.

Ready to go to the potluck! It was very much appreciated. Success!

Wait!

Remember the Korean Pickled Radish I made recently? How perfect is this combo??? Too bad, I ate all of the radish before I made the chicken. I wouldn’t have had enough for the potluck anyways. Oh well, next time!

Dak Kang Jung (Korean Sweet & Crispy Chicken Wings) Part 2

Ingredients

◦ 40 pieces of chicken wings
◦ 2 tsp salt
◦ 1/2 cup flour
◦ 1/2 cup starch powder
◦ 2 eggs
◦ 1 tsp ground pepper
◦ vegetable oil
◦ 1 cup sliced ginger
◦ 2 tbsp soy sauce
◦ 1 cup brown sugar
◦ 1 cup corn syrup (mool yeot)
◦ 1/4 cup vinegar
◦ 1 cup peanuts (or any kind of nuts)
◦ 1/2 cup roasted sesame seeds
◦ dried red chili pepper or dried and crushed red hot chili peppers

Instructions

Bread and deep fry:
1. Prepare 40 chicken wings or chunks of chicken, rinse them off in cold water, and drain them.
2. Transfer the chicken into a big bowl.
3. Add 2 tsp of salt, 1 tsp of ground pepper, 2 eggs, and the mixture of ½ cup of flour and ½ cup of starch powder. Mix it by hand.
4. Deep fry the chicken wings in vegetable oil 2 times at about 350-380° F.
Sauce for coating:
5. Prepare a big wok or pan.
6. Place 1 cup of water in the wok, and heat it up.
7. Slice 1 cup of ginger thinly after peeling the skin off and washing, and add it into the boiling water.
8. Add 2 tbsp of soy sauce, 1 cup of brown sugar, ¼ cup of vinegar, and boil it over medium heat.
9. 5 minutes after, add 1 cup of corn syrup and keep boiling over low medium heat for about 30 minutes.
10. Raise a spoon of the sizzling sauce above the wok in the air, and drop it until the sauce begins stopping halfway. Then turn off the stove.
11. Mix it up: Reheat the sauce.
12. Add the deep fried chicken, 1 cup of peanuts (or any kind of nuts), 1/2 tbsp crushed red hot chili peppers or handful of dried red chili peppers, and ½ cup of toasted sesame seeds into the sizzling sauce, and mix it with a spatula. The amount of sticky sauce will decrease while you are stirring. Then turn off the heat, and you are done!
Tip:
Before the chicken cools down, you may have to separate each piece of chicken wing to prevent them from sticking to each other.
For vegetarians:
Just make the sauce following the recipe above, and then add whatever dried ingredients you like to make candy! You can use sliced ginger, nuts (almond, walnuts, pine nuts, and peanuts), or sesame seeds.
1. Place plastic wrap on your cutting board.
2. After mixing all the dried ingredients with the sticky sauce, spread it on the plastic wrapper on your cuttingboard. Wait a few minutes for it to harden. Cut it into bite size pieces, and enjoy!
http://cynthiakim.com/2011/10/14/dak-kang-jung-korean-sweet-crispy-chicken-wings-part-2/


13
Oct 11

Dak Kang Jung (Korean Sweet & Crispy Chicken Wings) Part 1

I made this a couple of weeks ago for our church Married Couples Fellowship potluck. I didn’t post it sooner though, because I was too lazy (lots of photos). So I found a solution to my laziness and decided to make it a two-part post. If you haven’t noticed, “Daily Dose” hasn’t been very daily lately, because I’ve been busy working on applications and what have you. OK, so I guess I haven’t been lazy. I’ve been busy.

So like I was saying, I made this for a potluck for about 20 people plus some half-people (kids). I was nervous, because it was my first time making this, and I didn’t want to screw it up for a potluck. Or else, I would have had to make a trip to the Korean market and pick up some ready-made food. It was an Asian-themed potluck. To my surprise, it turned out to be a hit at the potluck. I think. Either that, or everyone was being really nice.

And as usual, Maangchi never fails. Here is her recipe.

Dak Kang Jung (Korean Sweet & Crispy Chicken Wings)

Ingredients:

  • 40 pieces of chicken wings
  • 2 tsp salt
  • 1/2 cup flour
  • 1/2 cup starch powder
  • 2 eggs
  • 1 tsp ground pepper
  • vegetable oil
  • 1 cup sliced ginger
  • 2 tbsp soy sauce
  • 1 cup brown sugar
  • 1 cup corn syrup (mool yeot)
  • 1/4 cup vinegar
  • 1 cup peanuts (or any kind of nuts)
  • 1/2 cup roasted sesame seeds
  • dried red chili pepper or dried and crushed red hot chili peppers
Directions:
  1. Bread and deep fry: Prepare 40 chicken wings or chunks of chicken, rinse them off in cold water, and drain them.
  2. Transfer the chicken into a big bowl.
  3. Add 2 tsp of salt, 1 tsp of ground pepper, 2 eggs, and the mixture of ½ cup of flour and ½ cup of starch powder. Mix it by hand.
  4. Deep fry the chicken wings in vegetable oil 2 times at about 350-380° F.
  5. Sauce for coating: Prepare a big wok or pan.
  6. Place 1 cup of water in the wok, and heat it up.
  7. Slice 1 cup of ginger thinly after peeling the skin off and washing, and add it into the boiling water.
  8. Add 2 tbsp of soy sauce, 1 cup of brown sugar, ¼ cup of vinegar, and boil it over medium heat.
  9. 5 minutes after, add 1 cup of corn syrup and keep boiling over low medium heat for about 30 minutes.
  10. Raise a spoon of the sizzling sauce above the wok in the air, and drop it until the sauce begins stopping halfway. Then turn off the stove.
  11. Mix it up: Reheat the sauce.
  12. Add the deep fried chicken, 1 cup of peanuts (or any kind of nuts), 1/2 tbsp crushed red hot chili peppers or handful of dried red chili peppers, and ½ cup of toasted sesame seeds into the sizzling sauce, and mix it with a spatula. The amount of sticky sauce will decrease while you are stirring. Then turn off the heat, and you are done!

Tip: Before the chicken cools down, you may have to separate each piece of chicken wing to prevent them from sticking to each other.

For vegetarians: Just make the sauce following the recipe above, and then add whatever dried ingredients you like to make candy! You can use sliced ginger, nuts (almond, walnuts, pine nuts, and peanuts), or sesame seeds.

  1. Place plastic wrap on your cutting board.
  2. After mixing all the dried ingredients with the sticky sauce, spread it on the plastic wrapper on your cuttingboard. Wait a few minutes for it to harden.
  3. Cut it into bite size pieces, and enjoy!

I bought two packages of about 20 wings each. Rinse them in cold water and drain. So bare and naked.

Transfer the wings into a large mixing bowl and add the breading ingredients: salt, pepper, flour, starch powder (I used corn starch), and 2 eggs.

Go ahead. Don’t be afraid. Mix them by hand. I always use disposable gloves for stuff like this. No need to scrub your hands after.

Get the vegetable oil all hot and ready to go.

***Note: All of the deep frying was done by my hubby. Thank you.***

He wanted a little shout-out.

There he goes, frying away! He doesn’t trust me to handle things like this. I mean, he worries that I’ll burn myself.

Fried once…

Fried twice…

Look how beautifully crispy they look!

We had wings laying around everywhere!

And here we have the twice deep fried 40 wings (minus a couple). They were yummy enough to eat as-is! As-was?

But you’ll have to wait until tomorrow to see the rest! Trust me! It’s worth it!

Dak Kang Jung (Korean Sweet & Crispy Chicken Wings) Part 1

Ingredients

◦ 40 pieces of chicken wings
◦ 2 tsp salt
◦ 1/2 cup flour
◦ 1/2 cup starch powder
◦ 2 eggs
◦ 1 tsp ground pepper
◦ vegetable oil
◦ 1 cup sliced ginger
◦ 2 tbsp soy sauce
◦ 1 cup brown sugar
◦ 1 cup corn syrup (mool yeot)
◦ 1/4 cup vinegar
◦ 1 cup peanuts (or any kind of nuts)
◦ 1/2 cup roasted sesame seeds
◦ dried red chili pepper or dried and crushed red hot chili peppers

Instructions

Bread and deep fry:
1. Prepare 40 chicken wings or chunks of chicken, rinse them off in cold water, and drain them.
2. Transfer the chicken into a big bowl.
3. Add 2 tsp of salt, 1 tsp of ground pepper, 2 eggs, and the mixture of ½ cup of flour and ½ cup of starch powder. Mix it by hand.
4. Deep fry the chicken wings in vegetable oil 2 times at about 350-380° F.
Sauce for coating:
5. Prepare a big wok or pan.
6. Place 1 cup of water in the wok, and heat it up.
7. Slice 1 cup of ginger thinly after peeling the skin off and washing, and add it into the boiling water.
8. Add 2 tbsp of soy sauce, 1 cup of brown sugar, ¼ cup of vinegar, and boil it over medium heat.
9. 5 minutes after, add 1 cup of corn syrup and keep boiling over low medium heat for about 30 minutes.
10. Raise a spoon of the sizzling sauce above the wok in the air, and drop it until the sauce begins stopping halfway. Then turn off the stove.
11. Mix it up: Reheat the sauce.
12. Add the deep fried chicken, 1 cup of peanuts (or any kind of nuts), 1/2 tbsp crushed red hot chili peppers or handful of dried red chili peppers, and ½ cup of toasted sesame seeds into the sizzling sauce, and mix it with a spatula. The amount of sticky sauce will decrease while you are stirring. Then turn off the heat, and you are done!
Tip:
Before the chicken cools down, you may have to separate each piece of chicken wing to prevent them from sticking to each other.
For vegetarians:
Just make the sauce following the recipe above, and then add whatever dried ingredients you like to make candy! You can use sliced ginger, nuts (almond, walnuts, pine nuts, and peanuts), or sesame seeds.
1. Place plastic wrap on your cutting board.
2. After mixing all the dried ingredients with the sticky sauce, spread it on the plastic wrapper on your cuttingboard. Wait a few minutes for it to harden. Cut it into bite size pieces, and enjoy!
http://cynthiakim.com/2011/10/13/dak-kang-jung-korean-sweet-crispy-chicken-wings-part-1/


11
Oct 11

Lemon, Basil, and Shrimp Pasta

I kid you not…I made this in the middle of the night, photos and all. I hadn’t had much of a dinner, and I started getting really hungry while watching TV late at night. Thank goodness for TIVO. After searching for snacks to munch on, I saw all these ingredients and saw a post opportunity. This is a healthier version of many similar recipes. In other words, no butter. :( It was bad enough I was eating carbs in the middle of the night.

Lemon, Basil, and Shrimp Pasta

Ingredients:

  • pasta (penne, angel hair, fusilli, farfalle, shells, linguine, whatever you got)
  • raw shrimp (thawed or frozen)
  • lemon (zest and juice)
  • garlic
  • basil
  • capers
  • extra virgin olive oil
  • salt and pepper
  • grated parmesan
Directions:

Cook pasta in boiling water for about 9 minutes or until al dente. For the lazy method, add shrimp for the last 30 seconds for thawed shrimp or longer for frozen. Shrimp will turn pink and opaque immediately. Drain and set aside. In the same pot (for less clean up), drizzle olive oil and cook garlic until slightly browned and fragrant. Add lemon zest and juice, salt, and pepper. After heating, add pasta and shrimp back into the pot, and toss to mix thoroughly. Plate and add roughly chopped basil, capers, and grated parmesan. So simple.

Lemon, Basil, and Shrimp Pasta

Ingredients

◦ pasta (penne, angel hair, fusilli, farfalle, shells, linguine, whatever you got)
◦ raw shrimp (thawed or frozen)
◦ lemon (zest and juice)
◦ garlic
◦ basil
◦ capers
◦ extra virgin olive oil
◦ salt and pepper
◦ grated parmesan

Instructions

Cook pasta in boiling water for about 9 minutes or until al dente. For the lazy method, add shrimp for the last 30 seconds for thawed shrimp or longer for frozen. Shrimp will turn pink and opaque immediately. Drain and set aside. In the same pot (for less clean up), drizzle olive oil and cook garlic until slightly browned and fragrant. Add lemon zest and juice, salt, and pepper. After heating, add pasta and shrimp back into the pot, and toss to mix thoroughly. Plate and add roughly chopped basil, capers, and grated parmesan. So simple.
http://cynthiakim.com/2011/10/11/lemon-basil-and-shrimp-pasta/