I am continously amazed at how good kimchi recipes are and how easy this condiment is to use. These kimchi quesadillas are exceptional and really hit the tastebuds in a very good way. Crusty tortilla with a layer of kimchi sandwiched in between two layers of a great melting cheese, Oaxaca. A creamy sour cream … Continue reading
I’ve been making my Mom’s version of Sloppy Joes for a very long time and often kicked it up with some onions (occasionally peppers), added Guy Fieri’s onion straws and reduced some of the salt and sugar. Gochujang is a favorite condiment and provides the heat in these Sloppy Joes. There are different versions of … Continue reading
Love to use my slow-cookers as they are a portable, year round appliance. Plug them in the garage or deck if it’s warm outside and inside if the weather is cooler. Michigan has been going back and forth with the weather, one day it’s in the 80’s (unseasonal this time of year) and snow flurries … Continue reading
I was looking for a simple Asian inspired chicken recipe that stood on its own without being too complicated. I loved the idea of sides instead of say a stir-fry. This is another great recipe from Alana Kysar’s Aloha Kitchen – Recipes from Hawaii. This is what is called a plate lunch option which is … Continue reading
This classic Korean dish is a pasta salad of sorts, with bold contrasting flavors and textures. This recipes comes from Milk Street The New Rules Recipes That Will Change the Way You Cook (2019) by Christopher Kimball. Three ingredients perked my interest; gochujang, kimchi and a noodle I was not familiar with – somen noodles. … Continue reading
This is my kind of recipe loaded with shrimp, some favorite veggies that always seem to pair well with so many dishes and Gochujang, a spicy condiment which kicks up this dish beautifully. Christopher Kimball has a new cookbook “The World in a Skillet” published 2022 which includes this recipe. Using one skillet is always … Continue reading
I keep running across “kimchi” recipes and a compound butter is one of the latest. Possibilities are endless as to what you can do with it. I tried two versions on a beautiful filet mignon and broccoli – spicy and fantastic! One recipe included gochujang and the other used gochugaru (Korean red pepper powder or … Continue reading
There are a few Korean ingredients that I am particularly fond of and one of them is gochujang. I love this spicy, hot, deep red paste that adds so much flavor and color to any recipe. Once you try gochujang there is no turning back – it will become a favorite of yours too!
Yes, this is how the Hawaiians spell kimchi; “Kim Chee” (I am using this spelling for this post) which is a staple in most fridges in Hawaii. I can certainly understand why as the more I read about kim chee, reading new cookbooks just with kim chee recipes, online recipes I get from sources such … Continue reading
This is another Korean side dish packed with a lot of unami. Broiling the zucchini until charred, coating it in a gochujang sauce and finishing with green onion slices and sesame seeds is a special addition to your meal. I recently purchased Christopher Kimball’s latest book “Milk Street Vegetables” (first edition October, 2021) with 250 … Continue reading