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Eugene's Pennoni A La Vodka
INGREDIENTS:
- 1 lb. pennoni (or any large tube shaped pasta)
- 1/4 cup butter
- 2 tbsp. butter
- 2/3 c. chopped onion
- 3 cloves garlic minced
- 2 c. sliced mushrooms
- 3/4 c. vodka
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. red pepper flakes
- 1/2 tsp. chopped basil
- 1 tbsp. chopped parsley
- 1/3 c. freshly grated Parmesan cheese
- 1 c. heavy cream
- 3 lg. tomatoes chopped
- 8 strips bacon
HOW TO:
1.) Cook pasta according to package directions.
2.) In medium saucepan, over medium heat, melt 1/4 cup butter.
3.) Add onion and garlic; cook, stirring 3 minutes.
4.) Add mushrooms. Cook 2 minutes longer. Reduce heat.
5.) Add vodka, salt, pepper, red pepper and basil. Simmer 20 minutes or until thickened.
6.) Cook bacon according to package directions. Chop into pieces when finished.
7.) Add tomatoes, bacon and cream to sauce. Cook 2 minutes. Remove from heat.
8.) Stir in cheese and parsley.
9.) Drain pasta. Place in serving bowl. Toss with additional 2 tablespoons butter and salt.
10.) Stir in sauce.
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Lisa's Orzo Salad
INGREDIENTS:
- orzo pasta- cooked and drained and salted
- olive oil
- vinegar
- pepper
- salt
- chopped basil
- chick peas
- cucumber sliced
- grape tomoatoes halved (looks prettier halved)
- sun dried tomatoes (soaked)
- bell pepper diced (orange, red)
- red onions diced
HOW TO:
Mix'em all up!
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Kimchi Bahp
INGREDIENTS:
- 2 cups of kimchi, chopped
- 1/2 cup of kimchi juice
- 1/2 pound of pork ribeye, chopped
- 2 cups rice
- soy sauce, 4 tablespoons
- sesame oil, 2 tablespoons
- sesame seeds
- rep crushed pepper
- scallions, chopped
PREP:
Rinse rice and measure in appropriate amount of water on the side. Prep sauce by mixing soy sauce, sesame oil, seeds, pepper and scallions
COOK:
Best cookware to use is a cast iron skillet or "dohl-soht" to ensure maximum heat and even distribution. If not available, a non-stick pot will do.
Stir in pork and kimchi and cook on high heat until pork browns (5-6 minutes).
Add rice and water (make sure to even out the rice along the pot).
Close lid and continue to cook to boil (2-3 minutes).
Turn heat to VERY LOW (level 2 on a scale from 1-8) and cook for 25 minutes.
Stir and serve with sauce.
Serves 4-5.
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Goat Cheese Summer Pasta
INGREDIENTS:
- Angel hair pasta (I don't know how much...enough for 2 persons, I don't know how measure uncooked pasta)
- Olive oil (1 tbsp)
- Pepper (pinch)
- Basil (pinch)
- Garlic (1tsp)
- Shrimp (1/2 cup)
- 2 Tomatoes (Roma, chopped)
HOW TO:
1. In a skillet, stir in shrimp and chopped tomatoes in olive oil and minced garlic for 2 minutes
2. In a separate bowl, mix cooked angel hair pasta with goat cheese, pepper & basil
3. Pour in shrimp/tomatoes onto pasta and mix gently. Serve room temperature
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Tomato Sauce (meat)
serves 14-18
INGREDIENTS:
- olive oil (4 tbsp)
- salt
- pepper
- minced garlic (2 cloves or more)
- celery (1 cup chopped)
- carrots (1/2 cup to 1 cup chopped)
- onions 2 chopped
- 2 bay leaves
- basil (2 tbsp)
- oregano (2tbsp)
- thyme (pinch)
- 1/3 pound ground beef
- 1/3 pound ground veal
- 1/3 pound ground pork
- 2 28 oz. cans of chopped, skinned tomatoes
- 1 small can of tomato paste
- beef broth (4 cans, or try using 2 cans of broth and 3 cups of water)
- parmiggiano-reggiano cheese (2 oz. or 3 tbsp)- that measurement sounds about right. i don't really use measuring instruments except for my tablespoon, teaspoon and my hands. you always ending adding more stuff later to taste so i'm pretty lax about having exact amounts of anything
HOW TO:
-sautee meat in 2 tbsps of olive oil until brown (4-5 min.) in a 4-5 qt. pot (recipe says non-reacting pot since you'll be cooking for a very long time. this is where my cast iron comes in handy. if you don't have cast iron, try a non-stick.
-add onions, celery, carrot and garlic and sautee another 2-3 minutes
WHY NOT THROW IN EVERYTHING TOGETHER? I used to think it was pointless to add things by pieces but it does affect the flavor of your dishes. You want to add the spices and vegetables slowly so that the meats will be tenderized and seasoned properly before adding in the fluids. I think this will help seal in the flavors within the meat while also flavoring the broth.
-add both cans of tomatoes and stir (3-4 minutes)
-add basil, bay leaves, oregano, thyme
-add tomate paste and beef stock/water (this is a lot of fluid here- what I like to do is heat the stock in a different pot and add them to the sauce while they're still hot to maintain the cooking temperature instead of adding cold broth or water straight out of the can or bottle. Cook in low to medium heat for 2 hours, stirring at least once every 10 minutes.
-add parmiggiano-reggiano cheese for the last half hour of cooking time
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Judy's Juhn
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Daniela's Chicken Delight
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Sun-Dried Tomato Spicy Pasta
INGREDIENTS:
- pasta (any kind)
- olive oil
- salt
- pepper
- sun dried tomatoes
- garlic
- crushed red peppers cuz i like'em spicy!
- Italian sausage cuz i like'em meaty!
- grated parmesan cheese
HOW TO:
1) soak sun-dried tomatoes and crushed garlic in olive oil, add salt and pepper to taste
2) cook pasta
3) drain pasta, leaving behind portion of the water (1/2 cup for 2 srvngs,1 cup for 4)
4) cook sausage separately in a pan
5) add cheese and crushed red peppers and mix everything up, and serve. reheating not necessary.
* try baking the whole thing after spreading a ton of cheese on top!
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Duen Jahng Jji Gae
INGREDIENTS
- clams (frozen or fresh, if frozen, make sure to rinse in hot water to cleanse out dirt)
- white onions (cut in cubes)
- ho-bahk (the fat ones, not zucchini) cut in cubes. hobahk isn't cut in cubes in the picture above but i really do think they taste better, and look better, when cubed :) i didn't have time to make my own jjigae and post up a picture of it.
- tofu- cut in cubes
- jalapeno peppers- slices
- green onions- chopped
- duen jahng
- salt
- optional (red pepper paste, or marinated peppers found in every Korean grocery store) this will definitely add a kick to your jjigae
HOW TO:
1. clams, onions, and hobahk cook very fast. and they should never be over cooked. overcooked onions, hobahk will make them soggy and look disfigured. cook them in boiling water for 2 minutes.
2. add a tablespoonful or 2 of duen jahng. measure to taste. the amount of duen jahng will depend on how potent your brand of duen jahng is.
3. OPTIONAL- add peppers, the marinated peppers i suggested will add a spicy, tangy flavor to your soup. however if you choose not to use these peppers, you should add jalapeno peppers and a dash of salt. don't worry if you overseason. adding tofu will bring more water into the broth and diminish the flavor of the seasoning.
4. add cubed tofu and sprinkle chopped green onions on top. simmer for 1 minute and serve.
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Greek Salad
Here is a pic of an original Greek salad from Greece, contributed by Heesun who just returned from a romantic trip to Greece with her husband, David.
INGREDIENTS:
- tomato cut in cubes
- cucumber slices or cubes
- red onion slices
- olives pinch of salt
- pinch of oregano
- feta cheese
- olive oil
HOW TO:
1) Mix as much vegies and cheese as you please....and sprinkle with salt and oregano, then mix with olive oil. Easy enuf?
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Proscuitto-Wrapped Asparagus
(I came up with this recipe after visiting a dinky Italian restaurant in Seattle. They served the best asparagus appetizer! I've never seen this dish on the menu anwhere else, nor have I found a recipe for it online. So here it is.)
INGREDIENTS:
- proscuitto
- asparagus
- olive oil
- garlic salt
- pepper
- optional: bread crumbs and grated parmesan cheese
PREPARATION:
1) clean asparagus, cut root portion
2) optional: make bread crumbs, or use croutons I guess (if you're lazy)
HOW TO:
1) spread olive oil, dash of garlic salt and pepper
2) optional: sprinkle bread crumbs and grated parmesan cheese
3) wrap with proscuitto
4) heat in oven (400F) for about 7-8 minutes
Buttered Asparagus
In a hurry? Then try serving buttered asparagus.
HOW TO:
1) cut off the ugly, chewy portion close to the roots
2) boil 1 minute. I like my veges crunchy, and nice 'n green…Cooking it for too long will cause it to go brown…and limp
3) mix with butter, pepper, garlic salt
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Homemade Guacamole
Hey Susie, I just uploaded my recipe to FANTASTIC GUACAMOLE. takes only 3 minutes to prepare (actually depends on how fast you can chop onions and tomatoes). You can feed Bae guacamole and chips everyday until I upload ggori-gohm-tahng, k? I can't do it until I actually cook it myself and take pictures of each step.
INGREDIENTS:
- 2 avocados
- 1/4 red onion, chopped in small pieces
- 2 tomatoes, chopped (remove seeds and pulp, it'll get soggy if you don't)
- 1 serrano chile (finely chopped! these suckers are HOT!!!)
- 2-3 tablespoonfuls of lime juice (don't over do it, it'll get soggy)
- 1 teaspoon salt
- dash of black pepper
- cilantro (optional- i don't like cilantro in my guacamole)
- MISSION or TOSTIDO chips
HOW TO:
1) Mix all of it up!
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Caprese
INGREDIENTS:
- baquette (French or sourdough) toasted
- tomato
- fresh mozarella
- basil
- sugar
- pepper
- olive oil
- balsamic vinegar
PREPARATION:
1) Toast sliced baguette
2) Prepare flavoring:1/3 olive oil, 2/3 balsamic vinegar, sugar and pepper. For 8-10 pieces, that's 2 tablespoon full of olive oil, 4 tablespoon fulls of balsamic vinegar, 1 teaspoon sugar, and half teaspoon pepper
HOW TO:
Look at the picture! Simple enough, isnt' it?
1) Slice fresh mozarella and tomatoes in similar sizes and place ontop of toasted baguette.
2) Place tiny strip of basil on top
3) Spread flavoring and serve
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Key Ingredients for Korean Cooking
I hope you all enjoy Korean cooking or eating as much as I do. if you do, then definitely try these tips, they will save you a lot of time and hassle. if you are cooking for more than 2, then you should stock up on these items every week. if you're cooking just for yourself, or just you and your honey, you might want to pick up the vegetable items when you need them since you won't be using much anyway.
Key Korean ingredients you always need to keep in the refrigerator and spice rack:
- red pepper paste
- bean paste
- scallions
- onions
- mooh
- jalapeno peppers/korean tiny red peppers
- hobahk
- zucchini
- tofu
- potatoes
- eggs
- frozen clams (with shells)
- beef chunks
- frozen seafood package
- jeon powder
- Korean pancake powder
- minced or fresh garlic (...if you prefer garlic. i love garlic but my tummy can't handle it anymore, and my dishes taste fine without them)
- red pepper powder (i don't use this much either, but you can)
You can make SO many dishes from the ingredients above: hobahk jeon, seagood jeon, potato jjigae, go-choo-jhang jjigae, duen-jhang jjigae, clam soup, etc. trust me, when you need a quick fix, especially those mornings when you wake up with a hangover and you just HAVE to have something soupy, these will do the trick.
My next recipe: Ox Tail Soup (gghori-gohmtahng)- i'll post it up as soon as i make it and take a pic. it's SO easy ^ -^
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Shrimp Toast
INGREDIENTS:
- fresh shrimp, medium sized (not frozen, this is KEY!)
- salt
- white bread
- vegetable oil
PREPARATION:
1) cut bread into triangles, looks cutest that way
2) cut shrimp
3) salt shrimp lightly
4) spread salted shrimp onto bread
HOW TO:
Deep fry until gold brown.
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Crab stew (ggot-gae-tang)
INGREDIENTS:
- 2 crabs, shrimp (optional)
- octopus (optional)
- radish (1 "mooh"- the size of your cankle. just kidding, you only need to use half of that)
- zucchini (1/2 Korean ho-bahk)
- 1/4 onion
- green onions, minced garlic
- red bell pepper (add just for color, doesn't really add much flavor i don't think)
- mushroom
- tofu
- soybean paste (2-3 tablespoosfuls)
- red chili paste (1 tablespoonful)
- chili powder
- salt
PREPARATION:
prepare soup stock from crab, shrimp, octopus, mooh, onions, and a dash of MSG powder or Da-SHI-DA. i know i know it's bad for ya but you have to use it. everyone does! just cheat a little. it won't work without it. you CAN try to create the flavor with anchovy, but it's just not the same. anchovy adds a bitter taste to the stock. don't overcook. 5-6 minutes tops here
HOW TO:
add minced garlic (1/2 teaspoonful), chili paste and soy bean paste. stir evenly. add ho-bahk and cook for 2 minutes. add tofu, top with green onions cut in long strips, sprinkle with chili powder. let simmer for 1 minute.
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