Budae jjigae
Ingredients
1/2 onion, sliced
1 carrot, sliced on a bias
2 cloves garlic, minced
1/2 can spam, sliced
4 ounces pork belly, cut into 1 1/2 inch pieces
1 cup kimchi, chopped
4 ounces tofu, sliced
1 cup rice cakes, fresh
1 package instant ramen noodles
2 tbsp. Korean red chili powder (gochugaru)
1 tbsp. Korean red chili paste (gochujang)
1 tbsp. soy sauce
1 tbsp. rice wine
Method
Prepare dashi broth. Combine all ingredients from dried mushrooms to water in a medium stock pot. Bring to a boil over high heat. Reduce to a simmer and cook for 20 minutes. Remove from heat and strain stock, discarding ingredients.
Heat wide pot over medium-high heat. Add 1 tbsp oil and saute onion, carrot and garlic. Cook until onions have softened, about 3-4 minutes. Arrange the spam, pork belly, kimchi, tofu and rice cakes in the pot. Pour in the dashi broth and bring to a boil.
Mix together the seasoning spice from the red chili powder to the rice wine. Add to the soup and mix together. Reduce heat to a simmer and cook for another 5 minutes.
Add the ramen noodles and cook until done, about 3-5 minutes. Remove from heat and serve.
Indian Chili Chicken
Ingredients
Serves 4 to 6
1 pound boneless, skinless chicken thighs (6 to 8 smallish ones)
2 tablespoons dark soy sauce, plus extra if required
Ground black pepper, to taste 1/2 teaspoon bouillon powder (or 1/2 a stock cube)
1 to 2 tablespoons neutral cooking oil
1-inch piece ginger, finely chopped 2 cloves garlic, finely chopped
1 to 2 green bird's eye chili(s), sliced (add more if you like your sauce spicy)
1 medium green bell pepper, sliced
1/2 tablespoon red wine vinegar
1/2 tablespoon cornstarch
1/2 teaspoon sugar
Salt to taste
Fresh, chopped cilantro, to garnish
Sliced green onions, to garnish
Cooked rice or noodles, to serve
Method
Cut each chicken thigh into 2 to 3 smaller pieces. Place them in a large bowl, and stir in the soy sauce, black pepper, and bouillon powder. Cover and refrigerate for a couple of hours, or even overnight.
When ready to cook, let the chicken come to room temperature on the counter for 20 minutes. Heat the oil in a saucepan over medium-high heat, and add the ginger, garlic, and bird's eye chili. Sauté for a minute, until fragrant, then add the green pepper and chicken. Fry for 2 to 3 minutes, coating the chicken in the ginger, garlic, and chili mixture.
Turn down the heat to low, and cook gently for 10 to 15 minutes, covered, until the chicken is cooked. If the pan looks like it's drying out, add 1/4 cup of water.
Whisk the vinegar, cornstarch, and sugar in a small bowl. Once the chicken is almost cooked, uncover the pan, and add the vinegar-cornstarch mixture. Continue to cook for a few more minutes, until the sauce thickens slightly. Taste and add salt to taste.
Serve, garnished with green onions and cilantro, over rice or noodles. This dish reheats and freezes very well; the dish is even better on the second day.
30-Minute Chicken Posole
Ingredients
Makes 6 to 8 servings
1 to 1 1/2 pounds chicken breast
8 cups chicken broth
1 bay leaf 1 teaspoon minced fresh thyme (1/2 teaspoon dry)
1 teaspoon minced fresh oregano (1/2 teaspoon dry)
2 clove garlic, crushed
2 teaspoons cumin
1 to 2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon coriander
1/2 teaspoon smoked paprika, optional
1/4 teaspoon red pepper flakes, optional
1 (29-ounce) can hominy, drained and rinsed
Posole toppings, use all or some:
Diced avocado
Lime wedges
Diced red, white, or yellow onion
Thinly sliced radishes
Shredded lettuce or cabbage
Diced tomatoes
Diced tomatillos
Diced green or red bell peppers
Chopped cilantro
Crumbled cotija cheese
Hot sauce
Method
Pat the chicken breasts dry, then pound them to an even thickness using the bottom of a jar or a meat pounder. Sprinkle them on both sides with salt and pepper.
Heat a tablespoon of oil in a skillet over medium-high heat. Add the chicken breast in a single layer and sear for 1 minute on both sides. Turn the heat to low, cover the pan, and cook for 10 minutes. Remove the pan from heat and cook another 10 minutes with the lid still on. Remove the lid, check that the chicken is cooked through, then set aside.
While the chicken cooks, bring the chicken broth to a rapid simmer over high heat in a Dutch oven or other large pot. Once simmering, add the bay leaf, thyme, oregano, garlic, cumin, 1 teaspoon of the salt, chili powder, coriander, smoked paprika, and red pepper flakes. Reduce the heat to low and simmer, uncovered, until the chicken is done.
Prepare all the toppings and set aside in small bowls.
Tear the chicken into bite-sized pieces with your fingers or two forks (or chop with a knife). Add the chicken and the drained hominy to the pot. Raise the heat to medium to warm everything through, about 5 minutes. Taste and add more salt or other seasonings if needed. Remove the bay leaf.
Serve the soup in individual bowls with the toppings on the table. Let everyone garnish their soup with whatever toppings they like
Egg Noodles with Rich Chicken Curry Sauce
Ingredients
Makes 2 generous servings
2 tablespoons vegetable oil
3 garlic cloves, roughly chopped
1 shallot, chopped
1 - 3 tablespoons Thai red curry paste, depending on spice preference
2 tablespoons curry powder
1 cup coconut milk
1/2 cup low-sodium chicken broth
2 boneless skinless chicken thighs (about 8 oz), cut into bite-size pieces
1 teaspoon fish sauce
1 1/2 teaspoons sugar
8 ounces fresh or dried egg noodles (Asian-style or Italian)
Garnishes
Thinly sliced shallots, raw or fried
Cilantro
Roasted chopped peanuts
Lime wedges
Chopped green onion
Pickled mustard greens
Dried chilies
Fried egg noodles
Method
Heat the oil in a medium saucepan over medium heat. Add the garlic and chopped shallot and cook for about 30 seconds. Add the curry paste and curry powder and cook for another 30 seconds, stirring constantly. Add the coconut milk, chicken broth, chicken thighs, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.
Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering. Drain and divide between two bowls. Top with curry and the garnishes of your choice. Serve immediately.
Spicy Korean Grilled Chicken
Ingredients
Serves 4
2 small to medium yellow onions, coarsely chopped
4 to 5 garlic cloves, minced
1/2 cup soy sauce
1/2 cup gochujang (Korean hot pepper paste) 2 tablespoons light brown sugar
2 tablespoons honey
1 teaspoon brown rice vinegar
1/4 cup sesame oil
3 pounds bone-in, skin-on chicken pieces ( drumsticks and chicken thighs)
Method
Combine the onions, garlic, soy sauce, gochujang, brown sugar, honey, rice vinegar, and sesame oil in a bowl and mix well. Place the chicken drumsticks and thighs into a large zip-top bag and pour the marinade in, making sure all of the chicken is covered. Seal the bag and lay it flat in a large, shallow pan or on a plate. Marinate the meat in the refrigerator for 6 to 8 hours or overnight, flipping once halfway through.
When ready to cook, prepare a high-heat grill. Remove the chicken from the marinade and lay the chicken pieces skin-side down on the grill. Grill for a few minutes on each side to sear the outside.
Once you have a good sear, lower the grill's heat to medium-low. Cook the chicken with the lid closed for 15 to 20 minutes, flipping them every 3 minutes so they cook evenly. When finished, the chicken should be cooked through, no longer pink inside, and register 165°F in the thickest part of the meat with an instant-read thermometer. Serve immediately.
Southwestern Butternut Squash Soup
Ingredients
Serves 4 to 6
1 large (3 pound) butternut squash
1 tablespoon olive oil
1 large yellow onion, diced
1 medium red bell pepper, diced
2 jalapeño peppers, seeds discarded and diced
3 cloves garlic, minced
2 teaspoons cumin
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon coriander
1 teaspoon dried oregano
1 teaspoon smoked paprika (regular paprika is also fine)
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper, optional
4 cups vegetable or chicken stock
Juice from 1 orange
Juice from 1 lime Soup toppings: chopped cilantro, sour cream, diced green onions, toasted pumpkin seeds or pepitas, oven-roasted chickpeas
Method
Trim the top and bottom off the butternut squash, then cut it in half where the neck starts to bulge. Peel both halves of the squash with a vegetable peeler, or by placing it cut-side down on the cutting board and trimming off the peel with a chef knife. Cut the halves in half, scoop out the seeds from the bottom half, and then slice into bite-sized pieces. This can be done several days ahead of cooking; store the squash in an airtight container in the fridge.
Warm the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the onions and sauté until translucent and just starting to turn brown, 6 to 8 minutes. Add the bell peppers and jalapeños, and sauté until softened, 3 to 4 minutes. Stir in the minced garlic, spices, and salt, and cook until fragrant, 30 to 60 seconds.
Add the cubed squash and the stock to the pot. Bring to a boil, then reduce heat to medium-low. Partially cover the pot and simmer until the squash is soft when pierced with a fork, 20 to 25 minutes. Remove the pot the heat.
Using a stick blender, puree the soup until creamy. Alternatively, let the soup cool slightly, then blend in a blender or food processor.
Return the pot to low heat and stir in the orange juice and lime juice. Taste and add more salt or other spices as desired. If you'd like a thinner soup, stir in up to a cup more broth.
Serve with toppings on the side, letting everyone choose their own.
Spicy Lentil Wraps with Tahini Sauce
Ingredients
Makes 6 wraps
For the Red Pepper Paste (makes about 3/4 cup):
6 medium red bell peppers, cored and chopped
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
Olive oil to cover (if refrigerating)
For the lentil filling:
1/2 cup red lentils, rinsed
3/4 cups fine grain (#1) bulgur
2 tablespoons olive oil
1 medium onion, finely chopped
2 teaspoons ground cumin
1 teaspoon red pepper flakes
1 scallion, chopped 2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
For the tahini dipping sauce (makes 3/4 cup):
1/4 cup tahini
2 teaspoons lemon juice
2 teaspoons finely chopped parsley
1/4 teaspoon crushed garlic
1/8 teaspoon red pepper flakes
1/8 teaspoon kosher salt
To assemble the wraps:
6 (approximately 9x12-inch) sheets lavash, white or whole wheat
2 cups shredded cabbage
Method
To make the red pepper paste:
Combine bell peppers, cayenne pepper, and salt in a food processor and puree. Pour the puree into a skillet over low heat and simmer, stirring occasionally, until reduced to a paste. This can take up to 2 hours. Let cool before using. To store, pack the paste into a jar, pour enough olive oil on top to cover, and refrigerate.
To make the lentil filling:
Combine lentils and 2 cups of water in a small saucepan over medium heat. Bring to a boil, cover, and reduce heat to low. Simmer until lentils are soft, about 20 minutes. Turn off heat and stir in bulgur. Let stand until water is absorbed and bulgur is soft, about 30 minutes.
Meanwhile, heat olive oil in a pan over medium heat. Add onions and cook, stirring frequently, until soft and translucent. Stir in cumin and red pepper flakes and cook for another minute.
Add onions, scallions, parsley, and salt to lentil-bulgur mixture and stir until well combined. Let cool before using to make wraps. (If you want a smoother texture closer to the Trader Joe's version, you can run the filling through a food processor, but I like it just as it is.) You can freeze the filling in an airtight container if not using all at once.
To make the tahini dipping sauce:
Place all ingredients in a small bowl with 2/3 cup of warm water, and mix with a fork until well combined. Gradually stir in small amounts of additional warm water until the desired consistency is achieved.
To assemble the wraps:
Lay out a lavash sheet with the shorter end closest to you. Spread 1 1/2 tablespoons of red pepper paste across the lower 1/3 of the sheet. Top with the lentil-bulgur mixture, and then the cabbage. Roll from the bottom up, and spread an additional 1/2 tablespoon of red pepper paste across the top end to help seal the wrap. Repeat for remaining wraps.
To serve, cut each wrap in half and serve with tahini sauce on the side.
Chipotle Chicken Fajitas with Creamy Black Bean Spread
Ingredients
Serves 2 to 4
For the chicken:
1 clove garlic, minced
1 chipotle pepper in adobo sauce, minced
1 teaspoon adobo sauce (from the jar or can the peppers came in)
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 teaspoon salt
Freshly ground pepper2 boneless, skinless chicken breasts (about 1 pound)
For the black bean spread:
2 teaspoons olive oil
2 scallions, white and green parts chopped
1 clove garlic, minced
1/2 jalapeño pepper, minced
1 cup cooked black beans, drained and rinsed
2 tablespoons sour cream or plain yogurt
1/2 teaspoon salt
1/4 teaspoon cumin
Small palmful of fresh cilantro (about 1 tablespoon)
Juice of 1/2 lime
For the fajitas:
3 teaspoons olive oil
1 small green bell pepper, sliced into thin strips
1 small red bell pepper, sliced into thin strips
1 small onion, sliced thin
Salt and pepper
Flour tortillas
Cilantro, for serving
Lime, for serving
Method
First, marinate the chicken. Combine the garlic, chipotle pepper, adobo sauce, lime juice, cumin, salt, and pepper in a bowl and stir to combine. Put the chicken breasts in a shallow dish or pie plate, pour the marinade over, and allow to sit for about an hour at room temperature. Flip them once or twice to make sure all surfaces of the chicken are well-coated with the marinade.
While the chicken is marinating, prepare the black bean spread and cook the peppers and onions. For the spread, heat the olive oil over medium heat in a skillet. Add the scallions, garlic, and jalapeño, and cook until soft but not brown, about 3 minutes. Transfer the mixture to a food processor. Add the beans and all remaining ingredients. Process until smooth. Taste and add more salt or lime juice as needed. If the spread seems too thick, add water 1 tablespoon at a time until creamy. Set aside until needed.
To cook the peppers and onions, heat 3 teaspoons of olive oil over medium-high heat in a skillet (the same used for the black bean spread is fine). Add the peppers and onions along with salt and pepper. Cook until the peppers and onions are as soft as you'd like and a bit charred on the edges, 8 to 10 minutes total. Remove from heat and set aside.
Once the chicken has marinated, heat a grill pan over high heat and brush with vegetable oil. Turn on a kitchen fan or open a window in case the chicken gets smoky as it cooks. Lay the chicken breasts in the pan and pour the marinade over top. Cook the chicken for about 5-8 minutes on each side until cooked through. Thinner chicken breasts will cook more quickly than thick ones. Let the cooked chicken breasts rest on a cutting board tented in foil for 5 minutes. Slice into thick strips.
To assemble the fajitas, spoon some black bean spread onto a tortilla and top with chicken, peppers, onions, a squeeze of lime, and a sprinkle of cilantro leaves.
Spicy Korean Cucumber Salad
Ingredients
Serves 2 to 4
2 teaspoons rice vinegar
1-2 teaspoons gochugaru
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
1/2 teaspoon salt
1/2 teaspoon sugar
1 scallion, chopped
2 Kirby cucumbers, sliced 1/8-inch thick
Method
Combine all ingredients except cucumbers in a bowl. Taste and adjust seasonings, if desired.
Add cucumber slices and toss to coat
Spicy Chicken Flautas with Lime Sour Cream
Ingredients
Makes about 18 flautas
Peanut or canola oil, for frying
2 tablespoons butter
3 cups cooked and shredded chicken (recipe below, or use store-bought rotisserie chicken)
1 teaspoon paprika (regular or smoked)
1 teaspoon kosher salt
1 teaspoon garlic powder
3/4 teaspoon ground cumin
1/2 teaspoon ground chipotle powder
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper, or more to taste
Freshly ground black pepper, to taste
24 corn tortillas, 6 to 7 inches in diameter (a few might tear when rolling)
2 cups crumbled queso fresco cheese
1/2 cup sour cream
Juice of two limes
Salsa Verde and guacamole, for serving
Method
Preheat the oven to 325°F. Fill a Dutch oven or cast iron pot with a few inches of peanut or canola oil and heat on medium-high until it reaches 375°F.
While the oil is heating, melt the butter in a skillet over medium heat. In a large mixing bowl, combine the chicken, paprika, kosher salt, garlic powder, cumin, chipotle, chili powder, cayenne, and a few generous grinds of black pepper. Add the chicken to the skillet and cook until warmed through. Adjust any seasonings to personal taste (note: you want the flavors to be bold in the chicken mixture—i.e. spicy, smoky, salty— because they won't be as strong once you add the cheese and tortilla.)
Heat a stack of three to four tortillas in the microwave for about 20 seconds to soften. Place two tablespoons of chicken mixture into the middle of the tortillas and sprinkle with crumbled queso fresco. Tightly roll each tortilla and secure with a toothpick(s). Using long tongs, carefully add each tortilla to the oil, gently clamping closed for a moment to help the shell set. Adjust the heat as necessary to maintain the temperature while frying. Cook the tortillas until very crisp and light golden in color, about 1-2 minutes. Shake off the excess oil back into the pot before placing the flauta on a paper-towel lined sheet pan.
Continue rolling and cooking the tortillas in batches, making sure to return the oil to 375° in between batches. Hold the cooked flautas in preheated oven to keep warm until finished frying.
For the lime sour cream, stir together the sour cream and lime juice. Adjust amount of lime, if desired. Keep in refrigerator until ready to serve. Serve the flautas with lime sour cream, salsa Verde, and guacamole.
For easy poached and shredded chicken:
Place four chicken breasts in a deep, flat-sided skillet. Add enough cooking liquid (I used a mix of chicken stock and beer) to completely cover the chicken and sprinkle in a few teaspoons of kosher salt. Bring the liquid to a gentle boil over medium-high heat. Reduce heat to medium-low (try to maintain the temperature of cooking liquid to between 170°F and 180°F) and simmer until the chicken reaches the internal temperature of 160°F, about 15 minutes.
Place hot/warm chicken in the bowl of a stand mixer fitted with beater attachment. Turn the mixer on low, then increase power to medium (watch out for splashing!) and mix until chicken is shredded to desired texture, about 30 seconds. (If you don't have a stand mixer, just shred the chicken using the two fork method, or my favorite, the "bear claw.") Return chicken to the poaching liquid to cool. Strain before using. Yields approximately 3 cups shredded chicken.
Roasted Jalapeño & Lime Hummus
Ingredients
Makes about 2 cups
1-3 (or more!) jalapeños
2 cups cooked chickpeas or 1 15-ounce can chickpeas
3-4 tablespoons lime juice
2 cloves garlic, roughly chopped
2 tablespoons tahini (or substitute extra-virgin olive oil)
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil
1 tablespoons minced cilantro (optional)
Pita wedges or tortilla chips for serving
Method
Roast the jalapeños under the broiler, on the stove top, or on the grill. Flip every few minutes until the peppers are charred all over. Move them to a heat-proof bowl and cover with plastic wrap for about 10 minutes.
When the peppers are cool enough to handle, slip off the skin, split the peppers, and strip out the seeds. Slice the jalapeños into thin strips and set aside. Take care while working with these peppers because the jalapeño oils can really burn if you rub your eyes or touch your mouth. Wear gloves if desired.
Warm the chickpeas in the microwave for about a minute (this helps make the hummus creamier). Pour them them into the bowl of a food processor along with 3 tablespoons of lime juice, garlic, tahini, and spices. Begin processing and stream in the olive oil through the top of the machine. Scrape down and process again until the hummus is very smooth.
Transfer to a serving bowl and stir in the sliced jalapeños. Taste and add more jalapeños, more lime juice, or more seasonings to taste. Cover and refrigerate for at least 20 minutes before serving.
Garnish with minced cilantro and serve with pita wedges or tortilla chips.
Avocado Stuffed with Spicy Shrimp
Ingredients
Serves 4 as a salad course or light lunch
1 cup small cooked shrimp
1 medium ripe mango, diced
1/4 teaspoon dried chili flakes, or to taste
Zest and juice of 1 lime (reserve 1/2 teaspoon of the juice)
Small handful finely chopped cilantro
Sea salt and pepper to taste 2 medium avocados
Fresh baby herb salad greens, to serve
1 tablespoon extra-virgin olive oil
Method
Place the shrimp, mango, chili flakes, zest and juice of the lime, and cilantro in a bowl and mix together. Season with sea salt and black pepper, and leave to marinate for a few minutes.
Halve the avocados. Carefully remove the pit and peel away the skin. Rub the avocado halves with the reserved 1/2 teaspoon of lime juice.
Divide salad greens among four plates, and drizzle with a splash of extra-virgin olive oil. Place an avocado half on the greens, fill with the spiced shrimp mixture, and serve.
Spicy Grapefruit Guacamole
Ingredients
Serves 4
3 large ripe avocados
1 Serrano pepper, minced (remove seeds before mincing) 1/3 cup diced red onion
1/4 cup minced cilantro
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon Kosher salt
1 large ruby red grapefruit
Tortilla chips, to serve
Method
Halve the avocados, remove the pits, and scoop out the avocado flesh. Use a potato masher to lightly mash the avocados. Don't over-mash them at this point.
Add the minced pepper, red onion, cilantro, cumin, red pepper flakes, and salt to the mashed avocado. Stir to combine.
Cut the grapefruit in half and juice half of the grapefruit. You should get around 1/3 cup of juice. Stir the juice into the guacamole.
Scoop out the flesh from the remaining half of the grapefruit with a spoon. It helps to run a knife around each segment to separate it from the grapefruit pith. Roughly chop the scooped grapefruit flesh and stir it into the guacamole, reserving a little of the grapefruit to garnish on top. Taste the guacamole and adjust any of the seasonings to taste.
Garnish the guacamole with a bit of chopped grapefruit and serve with tortilla chips
Grilled Cabbage Wedges with Spicy Lime Dressing
Ingredients
Serves 8 as a side dish
1/4 cup lime juice (from about 3 limes)
1/4 cup extra-virgin olive oil
1 teaspoon fish sauce (optional — leave out for a vegetarian or vegan dish) 2 cloves garlic, roughly chopped
1/4 cup cilantro leaves
1/2 teaspoon salt
1/2 teaspoon cayenne
1/4 teaspoon sugar
Lime wedges, to serve 1 head green cabbage
Grapeseed or canola oil
Method
Heat a gas or charcoal grill. Whiz the limes, olive oil, fish sauce, garlic, cilantro, salt, cayenne, and sugar in a small chopper or blender until the sauce is pale orange and the garlic is pulverized. Set aside.
Remove the loosest, toughest outer leaves from the cabbage, and cut into 8 evenly sized wedges. Do not remove the stalk or inner core. Lightly brush the wedges with grapeseed or canola oil.
Place the wedges on the grill and cover. Cook for 5 to 7 minutes, or until the edges of each layer are blackened and the cabbage is beginning to soften. Flip each wedge over, cover the grill, and cook for an additional 5 to 7 minutes on the other side. Remove the cabbage when it is beginning to wilt, but is still firm in the middle. (This will also be somewhat a matter of taste; I like it fairly crispy still, but you may prefer it more well-done.) If necessary, turn the heat down or move the wedges to a cooler part of the grill so they don't burn. But don't be afraid of those blackened edges; you want a lot of grill and char marks on the cabbage to give it smoky flavor.
Take the cabbage off the grill and arrange the wedges on a plate. Pour the dressing over top and serve immediately, with wedges of lime to garnish.
