25
Jun 12

Weekend Recap :: Meatings

20120625-102050.jpg

{friday // round one // smoked chicken & sides}

20120625-102117.jpg

{our little visitor}

20120625-102128.jpg

{saturday breakfast made by our guest, the baby daddy // pastrami sandwich w/ eggs & macaroni salad}

20120625-102155.jpg

{saturday // round two // five hours smoked ribs}

20120625-102206.jpg

{so juicy and tender}

20120625-102233.jpg

{my BFF’s dogs having a staring contest with my dogs}

20120625-102248.jpg

{sunday lunch with hubby at Peking Deli}

20120625-102446.jpg

{watching Myron Mixon, the BBQ world champ/legend}

20120625-102501.jpg

{our Weber smoker in the back}

20120625-102508.jpg

{Big Green Egg!}

20120625-102527.jpg

{Chef Danny brought this over on Sunday.}

20120625-102653.jpg

{sunday // round three // prime rib & sides}

20120625-102539.jpg

{jalapeño cheddar creamed corn going in the oven}

20120625-102559.jpg

{on the smoker}

20120625-102608.jpg

{peeking}

20120625-102618.jpg

{Well, hello there!}

20120625-102646.jpg

{out of the oven}

We put our smoker to work this weekend! It was a meat fest like no other. Chicken, pork, and beef. Wow. I will be eating lettuce for the next few days.

Happy Monday!


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/


16
Apr 12

Weekend Recap :: LA Grub

20120416-095809.jpg

{corn cheese at ToeBang}

20120416-095820.jpg

{cheese shot}

20120416-095837.jpg

{finally at KangHoDong after an hour and a half wait}

20120416-095847.jpg

{grillin'}

20120416-095855.jpg

{cheers}

20120416-095905.jpg

{beautifully marbled}

20120416-095913.jpg

{one more time}

20120416-095928.jpg

{me & my girls...plus Kang Ho Dong}

20120416-100000.jpg

{beautiful baby E}

20120416-100011.jpg

{one last time at El Taurino...until the next}

20120416-100030.jpg

{nomnomnom}

20120416-100045.jpg

{not only did I bring back ET for my hubby...}

20120416-100056.jpg

{...I also brought back his fave. I'm such a nice wife!}

20120416-100111.jpg

{beer brats in the dutch oven for Sunday Funday back at home}

20120416-100122.jpg

{with beer from our kegerator}

20120416-100130.jpg

{swimming in homemade beer}

20120416-100141.jpg

{bacon & butter...make everything better}

20120416-100153.jpg

{dutch oven, grill, and back in the dutch oven}

20120416-100207.jpg

mayo and grey poupon

20120416-100228.jpg

{and topped with El Taurino hot sauce!}

20120416-100247.jpg

{Kuma & Sibi}

20120416-100307.jpg

{the end}

I drove three and a half hours in traffic and rain on Friday to meet my girls in Ktown for a GNO. We ended up going to round 5, but my phone pictures stop at round 2. That’s the sign of a good night.

If you haven’t been to KangHoDong in LA, it is an absolute MUST! The meat is so buttery and of high quality. No wonder we had to wait an hour and a half, but it was totally worth the wait and hype. I can’t wait to go back! Whenever that may be…

On Saturday, I took care of some errands and picked up some El Taurino and wang mandoo (literal translation: “king dumplings”) at HK Market for my hubby. What a nice wife I am. Driving around LA on Saturday, I remembered why I don’t miss living in Ktown: traffic. But I sure do miss the LA grub!

Home sweet home. On Sunday, I uttered the words, “I want bratwurst.” The next thing I know, my hubby was at the market getting brats and wine and cooking away. I asked what I should do, and his response was “Nothing, just relax.” What a nice husband he is.

Hope your weekend was as fun and fat as mine! Happy Monday!


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/


14
Jan 12

Saturday Breakfast

On the menu: perfect bacon and eggs, blueberry multigrain pancake with 100% pure maple syrup, fresh hash browns, and blueberry-infused green tea (hubby was messing around with leftover blueberries)

Thank you, hubby! Happy Fatterday Saturday! Have a yummy and fun weekend, everyone!


27
Dec 11

Cheap Date

image

Look what my hubby just brought home.

Posted from WordPress for Android


18
Dec 11

Breakfast by Hubby

image

Today’s menu: pancetta egg scramble, hash brown, grape tomatoes sauteed with basil, and rosemary toast.

Hubby occasionally makes breakfast on the weekends to thank me for making him breakfast, lunch, and dinner on the weekdays. Or at least that’s what I’d like to think.

Posted from WordPress for Android


15
Dec 11

2.7 Pound Rib Roast

image

Hubby is making rib roast tonight! 2.7 lbs! Getting my PJ pants on now.

Posted from WordPress for Android


20
Sep 11

Kuma loves her daddy.

Kuma loves daddy more than mommy. But it’s ok…whatever makes daddy happy.

This is what she does all day…waiting for daddy to walk through the door.

Looking up to daddy.

Her eyes only follow daddy. :(


01
Sep 11

Medium Rare

image

Or rare plus. Depends on my mood…

Posted from WordPress for Android