Archive for the ‘Ethnic’ category

Korean-style chicken wings

January 18, 2020

Korean chicken wings are often deep-fried, which is certainly tasty but more hassle than many people want to go thru at home. With baking, you still get an excellent result with much less work. I provide  two methods–one is more involved but gives a better skin texture while the other is dead-simple but still excellent.

If you cannot find gochujang, sriracha is a good substitute. But given that sriracha is garlicky and gochujang is not, you might want to cut down on the minced garlic.

Ingredients

12 chicken wings, tips discarded and separated into drumettes and wingettes.
1/2 c gochjang
1 TB finely minced garlic
2 TB toasted white sesame seeds
Salt and pepper

The more involved method

Place the wings in a steamer, bring to a boil, and steam for 12 minutes. Remove, pat dry, and place on a rack on a baking sheet. Set in the fridge for at least an hour to dry. Remove baking sheet and put in 425 degree oven and bake for 30 min. Remove from oven and transfer wings to a bowl. Toss with a bit of salt and the garlic and gochujang. Return to the oven and bake for an additional 10-15 min. Sprinkle with sesame seeds before serving.

Simpler method

Follow the above steps but omit the steaming, putting the wings on the rack directly into the oven. Make the first bake 40 minutes, then proceed as above.

Mexican chicken enchilada casserole

January 7, 2020

Greatly simplified by the use of a jarred enchilada sauce. Homemade tortillas are best, but not necessary.

About 12-6 inch corn tortillas, preferably home made
4 boneless, skinless chicken thighs
Adobo seasoning (preferred) or chili powder
1 small or ½ large green bell pepper
1 medium onion
2 cans red or green enchilada sauce (you may have extra, which can be frozen.)
1 small can chopped jalapeño peppers, or 2 fresh
1-12 oz package shredded Mexican cheese blend

If you have a sous vide gadget, dust the chicken with adobo seasoning or chili powder. Seal in the bag and sous vide at 165o for 90 min. Remove from bag and shred. Set aside.

Lacking a sous vide, poach the chicken in gently simmering salted water for 25 min. Remove to bowl and shred, then dust with adobo or chili. Set aside.

Seed the bell pepper, peel the onion, and dice. If using fresh jalapeños, seed and mince.  Saute in a little oil for a few minutes. If using canned jalapeños, add them at the end. Set aside

Pour a little sauce in the bottom of a 12” square casserole. Cover with a single layer of tortillas, cutting to fit as needed. Distribute 1/3 of the chicken, 1/3 of the pepper mixture, ¼ of the cheese, and enough sauce to just cover. Repeat 2 more times. Finish with a layer of tortillas, then sauce, then the remaining cheese. Bake uncovered at the middle level in a 350o oven until bubbling around the edges, about 40 min. Let cool for 10 min before serving.

Okonomiyaki (Japanese savory cabbage pancakes)

October 20, 2019

Okonomiyaki is, in essence, just a fancy, savory cabbage pancake. In Japan it’s available in many regional variations—you’ll hear about Hiroshima okonomiyaki, Tokyo okonomiyaki, and so on. This relatively simple version should, I guess, be called Okayama okonomiyaki because that’s where my wife’s cousin lives (it’s her recipe). It is served with okonomiyaki sauce and traditionally eaten with hashi (Japanese word for chopsticks) and a small metal spatula for cutting. And, of course, white rice and a selection of oshinko (Japanese pickles)! Our approach is to put a large electric skillet on the table and cook as we go along, but you can cook in the kitchen and keep warm in the oven.


1 c low protein flour such as White Lily or cake flour (not self-rising).
1 c water
½ lb small peeled shrimp, thinly sliced pork chop, chicken breast, or a combination
3 c thinly sliced (as for coleslaw) freshest green cabbage
1 egg
½ c bean sprouts
½ c slivered scallions

Mix the flour and water, making sure there are no lumps. Beat in the egg. Mix the cabbage, sprouts, scallions, and shrimp/meat in a large bowl. Add the flour slurry and mix well.

Heat your skillet to medium-high and add some vegetable oil, just a thin layer. When the oil is hot, add the cabbage mixture in about 1 c dollops and use a large spatula to flatten each into a pancake about 3/4 inch thick. Cook until the bottom is lightly browned, then flip. Continue until cooked thru, but not mushy, and remove to a plate. Continue with the remaining cabbage mixture, adding more oil to the pan as needed. Serve hot with the accompaniments mentioned above.

Empanadas

November 24, 2018

Almost every culture has its own version of a savory filling cooked inside dough – ravioli, dumplings, pasties, dosas, etc. This is South America’s contribution to the mix. There are probably as many empanada recipes as there are cooks, and there are plenty of creative ways to vary the recipe such as cooking small potato cubes with the beef or placing a slice of hardboiled egg on top of the filling. They are meant to be finger food, and can be frozen after assembly then thawed and baked at a later date. This recipe makes 20-24 empanadas

The dough

6 c all purpose flour (appx)
2 c water
2 tsp salt
1/2 c lard (preferred) or butter, plus a little extra

Bring the water, salt, and lard to a simmer and stir to melt the lard. Let come to room temperature. Add the flour a cup at a time, mixing to get a firm dough. You may not use all the four. Knead for a minute or two until smooth, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.

The filling

1 lb ground beef
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 cloves garlic, peeled and minced
1/2 c pimento-stuffed green olives, cut in thirds
1/3 c dried currants or raisins
2 tsp dried oregano
A few grindings of black pepper
1/2 tsp cayenne pepper
1/2 tsp salt
2 TB tomato paste

Saute the ground beef in a little oil until just browned. Add the peppers, onion, and garlic and cook, stirring, until the vegetables are soft. Dissolve the tomato paste in 1/2 c broth or water and add to the pan along with the olives, currants, oregano, cayenne, salt, and pepper. Simmer slowly for a few minutes. Taste and correct salt if needed. If necessary, add a bit more water or broth to get a moist but not soupy mixture. Set aside to cool (may be refrigerated overnight at this time).

The assembly

Bring the filling to room temperature if needed. Break off chunks of the still-cold dough and form into balls about golf bell size or a little larger. Roll into 4-5 inch circles on a floured surface and place 2-3 TB of filling in the center. Moisten the edge with water and fold over, sealing by pressing with a fork. The goal is to trap as little air as possible inside. If the sealed edge is wider than you want you can trim a bit off with a sharp knife. Transfer to a parchment-lined baking sheet. Oven at 375.

Final prep and baking

Use a pointy knife to cut a small slit in the top of each. Melt the extra lard or butter and brush over the surface. Bake for 15-20 min until nicely browned. Serve warm.

Instant pot black bean soup

March 11, 2018

This hearty winter fave is ready in little more than an hour.

1-1/2 c dry black (turtle) beans, rinsed but not soaked
8 slices thick-cut bacon, diced
1 tennis ball-sized onion, peeled and chopped
1 red bell  pepper, seeded and chopped
1 or 2 jalapeño pepper(s), seeded and chopped
3 large or 4 small cloves garlic, peeled and mnced
2 bay leaves
2 tsp dried oregano
1 tsp dried thyme
1 tsp white pepper (or use black pepper)
6 c chicken or vegetable broth
2 tb chopped cilantro

Garnish:

More chopped cilantro
sour cream

Using the pot’s saute setting, cook the bacon until just starting to brown. Remove most of the rendered fat, leaving about a TB behind. Add the peppers, onion, and garlic and continue to saute, stirring, for another 5 minutes.

Add all remaining ingredients except cilantro, stir, and seal the pot. Pressure-cook on high pressure for 40 min, then let the pressure release on its own. Stir in the cilantro, adjust salt if needed, and serve with the garnishes.

Eggplant Parmesan

August 9, 2017

Like most simple dishes, this is dependent on highest quality ingredients. If you use pre-grated cheeses your result will be meh. Be sure you have a chunk of fresh, preferably local mozzarella and some real Parmesan (that is, from Italy). Breading and browning the eggplant gives a better taste and texture than simply using the bare eggplant slices.

2 medium size globe eggplant, as fresh as possible.
1 quart best marinara sauce, I like either Nellino’s or Rao’s (see Note 1 below)
10 oz fresh mozzarella
1/2 c freshly grated Parmesan
1 egg
flour
fine dry breadcrumbs
About 2 dozen fresh basil leaves

Peel the eggplant and cut into 1/2 inch slices. Sprinkle with salt and set in a colander for an hour or so. Rinse and pat dry. You can omit the salting step with super-fresh eggplant.

If you did not salt the eggplant, sprinkle with salt; then dredge in flour followed by beaten egg and then crumbs. Brown both sides in 1/8″ of olive oil. You do not have to cook it thru, just a browning.

Working a few at  time, roll the basil leaves tightly and slice thinly (see Note 2 below).

Cut the mozzarella into 1/4 inch slices and then into stick-of-gum sized pieces.

Spread a little sauce in a 12″ square baking pan. Layer half the eggplant, half the basil, half the cheeses,  and half the remaining sauce. Repeat with remaining ingredients. Bake uncovered at 350 degrees for 30 min until cooked thru and bubbling a bit at the edges. Let sit for 5-10 min before serving.

Note 1: I find some jarred sauces, such as the ones I mention, to be every bit as good as almost all homemade sauces, and better than many. They certainly are convenient! The downside is price – you are not going to get really good sauce for a few bucks a jar.

Note 2: It’s a common misconception that one should tear basil leaves rather than cut them for best flavor. This is not so. If you are interested in the details, click here.

Denba Zuke (daikon pickle)

October 25, 2016

The US was not the only country to send people of Japanese ancestry to concentration camps during World War II. Canada was just as bad. In one camp, the residents, who missed their traditional tsukamono (Japanese pickles), and could not get the required ingredients to make them, came up with this delicious substitute. It is called Denba Zuke (zuke = pickle) because the camp was near the town of New Denver in British Columbia (Denba = Denver).

denbazuke

This is a distinctive pickle because it uses daikon radish, which while not “hot”is still definitely a radish. It is a sweet/sour pickle that goes beautifully with many Japanese, Korean, and Chinese dishes.

4 medium daikon radishes, leaves removed
sugar
white vinegar
salt
turmeric

Peel the radishes and cut into rounds 1/4 inch thick. For fatter radishes you may want to halve lengthwise and cut into half-moons.

Estimate the amount of liquid that would be required to cover the sliced radishes. Make the pickling liquid as follows:

1 part salt (e.g., 1/2 c)
1 part white vinegar (e.g., 1/2 c)
4 parts sugar (e.g. 2 c)
Ground turmeric, 1/4 tsp per cup of sugar

Combine in a bowl and stir for a few minutes. The sugar will not dissolve completely, that’s OK. Put the sliced daikon in a bowl and pour the sugar slurry over. Let sit at room temperature for 24 hours, stirring now and then. The water drawn from the radish will complete dissolving the salt and sugar. Pack pickles and juice into clean jars and keep in fridge for up to a month.


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