Munchies Archives - Page 3 of 5

A Zinger of an Appetizer: Charred Tomatoes and Cold Yogurt

By threejamigos | July 16, 2019 | Comments 0 Comment

I have a couple of go-to appetizer dips that I use ALOT (a certain Artichoke Dip comes to mind). Every time I make one of them there is this nagging little voice in my brain whispering, “pssst…Deb, I know this is good but try something new, this is getting boring”. Well, I finally listened to that voice. I pulled out Ottolenghi’s newest book, Simple, and landed on his recipe for Charred Tomates and Cold Yogurt. It was a no-brainer, the dish is featured on the cover of the book.

I’m so glad I did.

Right up my alley, easy to make and DELICIOUS. The recipe calls for cherry tomatoes (hello all you tomato growers), Greek yogurt, fresh thyme, oregano, garlic, and lemon. Oops, and olive oil. Toss the tomatoes with the spices and oil, roast and then broil to char the tomatoes. Spoon charred, hot tomatoes on top of the cold yogurt and serve with pita wedges or baguette slices. HOW EASY IS THAT?

Run out to the store and get cherry tomatoes right now. If you are growing tomatoes, go check for ripe ones and pull them off the vine. I was blown away by how flavorful and simple this dish is. The spices enhance the tomatoes and the lemon adds a nice citrusy zing. The contrast of the hot tomatoes and the cold yogurt adds yet another note. Serve with toasted baguette slices or pita wedges.

Luckily I have a little herb box right outside my kitchen, I picked a couple of stems of oregano and thyme for the dish, slivered some garlic, zested a lemon (yippee, I have a lemon tree too) and sprinkled on the cumin seeds. While the tomatoes were roasting, I pulled out the carton of Labneh I had picked up at the International Bazaar and seasoned it with salt and lemon peel. Labneh is the Middle Eastern version of thick yogurt. You can use this or a Greek full-fat yogurt, both will work. I plopped it into a good size shallow bowl, swirled a groove in the center to hold the tomatoes and then placed the bowl in the fridge to keep the yogurt cold while the tomatoes were roasting.

Yum, yum, yum.

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Charred Tomatoes with Cold Yogurt

A delicious dip from Ottolenghi! Serve with pita wedges or crostini.

Course Appetizer

Cuisine Mediterranean

Keyword appetizer, cherry tomatoes, greek yogurt

Prep Time 15

Cook Time 30

Servings 8 servings

Ingredients

12 ¼ oz/350g cherry tomatoes
3 tbsp olive oil
¾ tsp cumin seeds
½ tsp light brown sugar
3 garlic cloves thinly sliced
3 thyme sprigs
6 oregano sprigs: 3 sprigs left whole and the rest stemmed to serve
1 lemon: finely shave the skin of ½ to get 3 strips then finely grate the other ½ to get 1 tsp zest
Flaked sea salt and black pepper
1 2 ∕3 cups/350g extra-thick Greek-style yogurt or Labneh fridge-cold
½ tsp other crushed red pepper flakes
pita wedges or baguette slices

Instructions

Preheat the oven to 425°F.
Place the tomatoes in a mixing bowl with the olive oil, cumin, sugar, garlic, thyme, oregano sprigs, lemon strips, ½ teaspoon of flaked salt and a good grind of pepper. Mix to combine, then transfer to a baking sheet just large enough—about 6 x 8 inches/15 x 20 centimeters— to fit all the tomatoes together snugly.
Place the sheet about 2 inches/5 centimeters beneath the broiler and roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling. Turn the oven to the broil setting and broil for 6 to 8 minutes, until the tomatoes start to blacken on top.
While the tomatoes are roasting, combine the yogurt with the grated lemon zest and ¼ tsp of flaked salt. Keep in the fridge until ready to serve.
Once the tomatoes are ready, spread the chilled yogurt on a platter (or in a wide, shallow bowl, creating a dip in it with the back of a spoon. Spoon the hot tomatoes on top, along with their juices, lemon strips, garlic, and herbs, and finish with the oregano leaves and chile flakes. Serve at once.

Bacon Up Some Candied Bacon Bites

By threejamigos | April 19, 2019 | Comments 1 comment

Looking for something sweet and salty to round out a cheese board for a weekday meeting, I thought of the Bloody Mary I had at a happy hour in Minneapolis with Jamie. I don’t remember much about the Bloody Mary but the CANDIED BACON swizzle stick that served as a stirrer and edible garnish was delicious.

Candied bacon would be perfect for my cheese board but in bite-size pieces to go along with the cheese and crackers. In its simplest form, coat thick cut bacon pieces with brown sugar and bake, but no one leaves well enough alone. For this batch, I used brown sugar and chili powder. Next time I might use cayenne for spice, or smoked paprika for smokiness, chili pepper or black pepper…really whatever you like. Another riff, combine Siracha Sauce and brown sugar, coat the bacon with the sauce and bake as directed.

Note: Line the pan with foil before placing the metal rack on the pan for the bacon. You only need to spread the brown sugar and spices on one side.

20 minutes later-ta-da, candied bacon for breakfast, drinks, happy hour munchies, salads…anything and everything is better with bacon.

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Candied Bacon

Bacon Candy!

Course Appetizer

Cuisine American

Keyword Candied bacon

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

1/2 cup packed light brown sugar
1-11/2 teaspoon chili powder or 1 teaspoon black pepper, or smoked paprika, or 1/2 teaspoon cayenne pepper
20 slices of thick-cut bacon 1 pound

Instructions

Step Preheat the oven to 400°. Line large rimmed baking sheet with foil. Place a wire rack over the foil.
In a small bowl, whisk the brown sugar with the chili powder.
Cut bacon into approximately 2-inch pieces. Arrange the bacon pieces on the rack and coat the tops with the chili sugar.
Bake for 20 to 25 minutes, until caramelized and almost crisp.
Allow bacon to cool completely on rack; remove from rack and serve. If bacon is made early, leave at room temperature before serving.

Notes

A spicy twist, combine 1/2 cup brown sugar and 1/4 cup Siracha Sauce. Coat the bacon and bake as directed.

Muffin been the Mochi that Caught My Eye (Butter Mochi Muffins)

By threejamigos | February 21, 2019 | Comments 64 comments

Always searching for new and different treats, I came across an article that spotlighted Third Culture Bakery in Berkeley. The baker is an alum of Cal (Go Bears) who chose food over toxicology (good choice) and thus Mochi Muffins made with sweet rice flour were put on the map. Though I haven’t made it to Berkeley to try one, I found a couple of recipes online that sounded scrumptious, so it was off to the rices! Update: I just posted a new mochi muffin recipe, Mango Mochi Muffins made with mango tea and freeze-dried mangos! It’s small-batch baking, only 8 regular size delicious muffins.

My Sweet Rice, Oh My Rice

For the uninitiated, mochi (sweet rice flour) is a cornerstone of Asian treats. Sweet rice is PULVERIZED into flour to which water and flavorings are added. It ends up looking like the BLOB, really. It can be flavored, baked, steamed, fried and made into countless delicious treats both sweet and savory. During New Year’s, Japanese families gather to pound mochi in a tradition called Mochitsuki. Just for your viewing pleasure here is Mitsuo Nakatani, Japanese Mochi Master. Enjoy.

Traditional mochi starts with steamed rice and is pounded and shaped into sweet or savory rice cakes. Mochi muffins and Hawaiian Butter Mochi start with sweet rice flour, mixed with liquids, and baked. Since I don’t foresee any of us pounding mochi, let’s make muffins and Hawaiian Mochi. Infinitely easier and pretty darn tasty.

Back on the Muffin Trail

If you have ever had Manju from Shuei-Do Sweet Shop in Japantown in San Jose, or Butter Mochi from Hawaii and liked it…you’re going to love these. If you haven’t had mochi, this is a good introduction. Not quite as gooey as Manju and definitely not cakey like a muffin, it’s a delicious hybrid of the two. A touch of sweetness, crispy on the outside, dense and chewy on the inside, and crunchy from the generous sprinkle of sesame seeds on top. It’s different but delicious. If that wasn’t enough, they are GLUTEN-FREE. You’re welcome.

Rice, Rice, Baby

The most important item in the pic is the Mochiko Sweet Rice Flour by Koda Farms. This is the go-to brand. You can definitely find it in any Asian store (along with the sesame seeds), and if you’re lucky, at some of your larger local markets. Take a walk down the international/ethnic food aisle.

I found quite a few recipes for Mochi Muffins online and finally settled on one from a beautiful blog called Snixy Kitchen. Her batch made 12 muffins, which made her recipe the frontrunner as most made 24. As yummy as they are, what am I going to do with 24 muffins?!

The batter comes together in a snap: melted butter, coconut milk, egg, brown sugar, and rice flour. Stir together and pour into a muffin tin. Boom, done. My batter was thicker than some of the posts I’ve seen. This may account for the slight dome mine had. I also found a recipe from Saimin Noshrat in the NYT. I think I may try a couple of her tweaks the next time I make these. Trust me, there will be a next time. I will use light brown sugar, substitute evaporated milk for some of the coconut milk, and brown my butter. Not to worry, a full report will follow. Hmmm, can’t wait to make another batch.

The longer you leave these in the oven, the less gooey and more cake-like they will be. The first batch was baked for 60 minutes. I think I should have pulled them out sooner, I like gooey. Now I check at 40 minutes and pull them out around 45 minutes. To test them, use a knife to poke the center of a muffin. It should come out fairly clean with a bit of crumb.

More Mochi Madness

After making these muffins if you like the chewiness, definitely try the Hawaiian Butter Mochi Muffins, inspired by Aloha Kitchen by Alana Kysar. A little less flour and a bit more liquid kick up the gooey, buttery, lusciousness of these bites. Bake them in a muffin tin for crispy edges. I ADORE both of these muffins.

These are soooo good, a little more squishy, very buttery, topped with shredded coconut.

Also check out Peanut Butter Mochi from A Common Table by Cynthia Chen McTernan. Delish! LOVE, love, LOVE

If you would like to try traditional Japanese Mochi, here are my recommendations: Fugetsu-Do in Little Tokyo in LA, the oldest family-owned Japanese Shop in the US, Shuei Do Manju Shop in San Jose, and in my hometown of SF, Benkyodo Company in Japantown (now closed😢😢😢 ). All family-owned artisan shops.

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4.53 from 19 votes

Butter Mochi Muffins

Course Dessert

Cuisine Asian-American

Keyword coconut milk, Gluten free, mochi muffin

Prep Time 15

Cook Time 45

Ingredients

1/4 cup (2 ounces )unsalted butter, melted and cooled, plus more for greasing pans sub brown-butter
2 cups (320 grams) mochiko sweet rice flour Koda Farms
1 cup (200 grams) organic dark brown sugar* light or dark brown sugar will work
2 teaspoons baking powder
1/2 teaspoon kosher salt 1/4 tsp sea salt
1 13 ounce can full-fat coconut milk Sub evaporated milk, half to all
2 large eggs room temperature
1½ teaspoons vanilla extract
1 teaspoon molasses optional, added for flavor or use Golden Syrup or honey
1½ tablespoons each black and toasted sesame seeds, for garnish

Instructions

Preheat oven to 350°F and place the oven rack in the middle of the oven.
Grease the sides and top of a 12-cup muffin tin well with soft butter.
In a medium bowl, whisk together the sweet rice flour, brown sugar, baking powder, and salt.
In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl, whisk together the melted butter, coconut milk, eggs, vanilla, and molasses.
With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until completely combined.
Divide the batter among the prepared muffin tin, filling each cup all the way to the top.
Sprinkle the tops with black and white sesame seeds.
Bake 45-50 minutes until the top is brown and crispy and the muffin springs back when poked with a finger. Bake for less time. for muffins that are chewier and less cakey. Muffins are done when a skewer comes out relatively clean and the tops are brown.
Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
Store in an airtight container for up to 3 days. Can be frozen and thawed at room temp.

Notes

Organic dark brown sugar is richer and more caramel-y than conventional, but you can use regular brown sugar.

Any muffin tin will do, but for ultimate crispy exterior, use a dark non-stick muffin tin.

If using a light muffin tin, you may have to bake the muffins a little bit longer.

If keeping them for longer, they'll lose their crispiness after a day or two in storage, put them in the oven for a few minutes to crisp again before eating.

Crazy 8 Day: It’s Crack Not A Cookie but It Deserves to be on the List

By threejamigos | December 26, 2018 | Comments 0 Comment

This year I joined in on Food52’s Holiday Gift Swap. It was simple, all I had to do was make a donation to their designated charity and promise to send a food-centric gift by Dec. 10th. A couple of days later, I received my “Secret Santa” swapee’s name and address. My swappee lives in Colorado, I already had a list of go to items I wanted to send her like Jule’s granola and my cousin’s spiced pecans.

My box of goodies came from Catherine of Salt Lake City. Like a kid in a candy store, I quickly tore the box open and discovered a treasure trove of gifts, sweet and salty chocolate sprinkles, popcorn seasoning, salad toppings, a too cute kitchen towel and a delicious cereal mix- Ashure Cereal that I started munching on immediately. Luckily, Cathy included the recipe by Saimin Nosrat in the NY Times. It starts with a base of puffed wheat, nuts, and sesame seeds. Then spiced with cinnamon, cardamon and mahaleb, (a middle eastern spice from cherry seeds, think bitter almond) and finally toasted in the oven with brown sugar, honey and oil. It is addictively delicious.

After scarffing down the bag, I knew I had to make my own batch.

This is where the search begins…

I head to my favorite market, International Food Bazaar. I unwittingly thought that the spices would be the hardest to find. Surprisingly not true. Most of the ingredients and spices can also be found online.

With Mahaleb in hand, I head to my neighborhood grocery for the puffed wheat cereal…

4 STORES later, I walk out empty-handed and dejected. Not a bag or box of puffed wheat to be found. Apparently it is really hard to find puffed cereals without sugar added. Who would have “thunk” it?

I took to the internet, and found Vitacost, a supplement/health food site where I not only find Puffed Wheat, but Puffed Kamut (an ancient grain), Puffed Corn and Puffed Rice. You can find Puffed Rice by Quaker Oats in the supermarket, a great alternative for a gluten free version. I like Puffed Kamut. I would definitely cut a bit of the cereal and add more nuts and Mahaleb. Watch carefully when baking as it browns fairly quickly. I love it over yogurt and fresh fruit or straight out of hand.

So be forewarned, the most difficult ingredient to find will be the cereal. But it will be well worth it, Ashure Cereal is absolutely delicious.

Here, for you to drool over, my Food 52 holiday swap gift from Cathy!

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Ashure Cereal

Course Snack

Cuisine Middle Eastern

Keyword cereal

Cook Time 15

Servings 10 servings

Author Adapted from NYT

Ingredients

1/2 cup /85 grams neutral-tasting oil such as canola
6 tablespoons /110 grams honey
1⁄2 cup /110 grams dark brown sugar packed
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1⁄2 teaspoon ground mahaleb increase to 3/4 -1
1⁄2 teaspoon ground cardamom
10 cups /160 grams puffed wheat sub Puffed Kamut or Rice
3/4 Scant cup /85 grams halved pecans increase to 1 cup
1⁄3 cup /50 grams pumpkin seeds
3 tablespoons /30 grams sesame seeds
1⁄2 cup /85 grams almonds very roughly chopped, or left whole with skin

Instructions

Step 1

Adjust oven racks to lower-middle and upper-middle positions. Heat to 350. Line two baking sheets with parchment paper, and set aside.

Step 2

Combine oil, honey and sugar in a medium saucepan, and set over medium-high heat. Whisk well, and bring to a boil, stirring occasionally to prevent scorching.

Step 3

In a large bowl, combine remaining ingredients, and mix well. Once the honey mixture comes to a boil, carefully pour it over the dry ingredients. Working quickly, use a large silicone spatula to stir, turning the contents of the bowl over until everything is coated evenly with the syrup. Transfer mixture to baking sheets, and use spatula to flatten out cereal into an even layer.

Step 4

Place baking sheets on prepared oven racks, and bake for 10 minutes.
Carefully remove 1 tray at a time, and use spatula to stir cereal around. Rotate trays 180 degrees, and switch oven positions to ensure even baking. Bake for 4 to 6 minutes longer, until golden brown and well caramelized. Remove from oven, and allow to cool entirely on the trays before breaking cereal into large clusters.

Step 5

Store in an airtight container for up to 2 weeks.

Happy holidays and happy baking!

Nut-in but the Best (Candied Cocktail Nuts)

By threejamigos | December 2, 2018 | Comments 0 Comment

This would not be the first post I have written on nuts. I’m nutty bout’ nuts. What shrimp was to Bubba in Forrest Gump is what nuts are to me. Roast them, toast them, caramelize them, boil em’-put em’ in salads, cookies, cakes, granola, gosh, just about anything.

There are “nibble nuts” (that sounds weird), which I love, found at bars, ballgames, and cocktail parties. Every Christmas I look forward to my cousin Bonnie’s jar of addictively delicious Candied Spiced Pecans. Another one of my favorites is Union Square Cafe Bar Nuts, a wonderful combination of spices and rosemary. Nibble Nuts make great gifts. I will package them in cellophane bags tied with a cute little ribbon or fill canning jars and slap a festive tag on, perfect. Nothing like a gift of nuts to say I’m nuts about you, lol.

Right after the midterm election, I went up to The City for another cookbook signing. Once again, Dorie Greenspan was going to be at Omnivore Books, this time talking about her latest book, Everyday with Dorie (in the 3jamigos shop). Did I mention she is one of my favorites? The last time I saw her was right after the 2016 elections (if there was ever a time I needed a distraction-oy), she was making the rounds for her Cookie book. Her cookbooks are reliable, accessible, and written in an easy, warm style.

So, of course, I hopped in my car, drove up to the City with Sammy in tow, and patiently waited for her to show up. I was early, which if you know me, you are slapping your forehead right now in disbelief. Hey, it was Dorie, what can I say?

Dorie’s husband Micheal was there and I love talking to him as much as Dorie. We talked about their son “The kid” and his beautiful, fairytale wedding in Paris this past year. I mean, when Pierre Herme creates your wedding cake, it’s going to be epic (link to wedding cake on Instagram). Must be nice, sigh.

Ah, but I digress, I flipped through Dorie’s new book, which includes a smattering of everything, not just desserts. “Stuff” she likes to make and eat, and whaddya know, in the very first section, there is a recipe for Candied Cocktail Nuts. A girl can never have too many recipes for nuts. Nope, never, and this one looked super-user friendly.

The recipe starts with 1/2 pound of mixed whole nuts, I doubled it right off the bat. President Obama has the willpower to eat only 7 almonds a day? That’s fake news, come on. I buy unsalted roasted nuts at Costco. It’s a good deal and perfect for this and the Spiced Nut recipe.

Her original recipe calls for thyme, but I could easily see using rosemary or another herb. Next time I might add a bit of smoked paprika. Yums.

So keep Dorie’s Candied Cocktail Nuts in mind for those stocking stuffers, hostess gifts, or when you are sitting at your desk or kitchen counter working, these nuts are the perfect companion.

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Candied Cocktail Nuts

I call them nibble nuts, perfect with drinks, cheese boards...just about with anything.

Course Appetizer

Cuisine American

Keyword Cocktail Nuts

Prep Time 10

Cook Time 3

Baking Time 15

Total Time 13

Servings 4 servings

Ingredients

1/2 pound Mixed Nuts-pecans, cashews, almonds 1.5 cups approximately, unsalted
2-3 sprigs fresh thyme or rosemary
1 tablespoon unsalted butter
1 tablespoon maple syrup
1 teaspoon brown sugar
1 teaspoon fleur de sel or sub 1/2 teaspoon fine sea salt
3/4 teaspoon cinnamon
1/2 teaspoon cayenne

Instructions

Adapted from Everyday with Dorie
Place rack in the middle of the oven and preheat to 350 degrees.
Spread nuts on a sheet lined with parchment or a silicone mat. Scatter thyme over nuts and roast for 5 minutes.
While nuts are roasting, place remaining ingredients in a medium saucepan and cook over medium heat stirring, until butter has melted and the mixture is smooth.
Add warm nuts to pan and continue to cook and stir for 2-3 minutes until well coated by the sauce.
Return nuts to baking pan, making sure to spread the nuts out. No clumps, please.
Bake for 10 minutes, stirring the nuts midway through. If they seem a little too light, continue to bake for another couple of minutes.
Take pan out and let the nuts cool completely. Sprinkle with additional Fleur de Sel.

Notes

Nuts will keep about a week in an airtight container. If they seem a little sticky, pop them back in a 350-degree oven for a couple of minutes.

East Meets West for Happy Hour (Korean Style Flatbread Pizza)

By threejamigos | September 3, 2018 | Comments 2 comments

Right around this time, I catch myself wondering how quickly the year has flown by. Summer was a blip on the screen and now Labor Day Weekend is here. As a kid, Labor Day signaled the end of summer and BACK TO SCHOOL. Since the weather is still warm enough, an outdoor happy hour and bbq is the perfect way to officially say goodbye to summer and usher in the fall.

Which means HAPPY HOUR FINGER FOOD, YUMMY, YUMMY, YUMMY. What do you know, I found a winner in my latest favorite cookbook, Everyday Korean. Pizza with an Asian riff, Korean Style Flatbread Pizza.

I test drove these bad boys on my postcard posse last week and got the thumbs up. The base of our fusion pizza is Naan bread, which you can purchase at just about any self-respecting grocery store or at Costco. I keep a stash in my freezer to warm in my toaster oven as needed. The sauce for the pizza is made with Gochujang and sour cream. The sour cream mellows the spicy pepper paste but you still get a nice kick. Top the pizzas with shredded mozzarella and ANY TOPPING YOUR LITTLE HEART DESIRES. I covered a couple with the classic fresh tomatoes and basil and a sprinkle of Parmigiano. The next set had bits of leftover Korean bbq beef, green onions, and sesame seeds which proved to be a delicious combo. I scattered spicy pickled cucumbers and leeks, a traditional banchan (Korean side dish), on the remaining Naan. I can’t decide which was my favorite, I liked them all.

My next batch might have pineapple and prosciutto or teriyaki chicken and red onions. Use your imagination or try your favorite pizza toppings. Having friends over? Let them create their own. Enjoy!

Korean-Style Flatbread

A fusion pizza that is both easy and delicious! Korean Pepper Paste and sour cream replace traditional tomato sauce on top of Naan bread base.

4 naan (fresh store-bought or frozen)
2 cups mozzarella (8 ounces)
1/2 cup Gochujang Sour Cream

Gochujang Sour Cream Sauce

1/2 cup sour cream
1/4 cup Gochujang
sesame seeds, green onions (or fresh herbs of choice)

Toppings

tomatoes, basil, Korean bbq,
Your choice!

Preheat oven to 425 F.Place naan on baking sheet. Brush each naan with 2 tablespoons of Gochujang Sour Cream. Divide the mozzarella among the top of naan. Go crazy with your toppings. Bake 10-12 minutes until cheese bubbles and the naan crisps.

Place sour cream and gochujang in a small bowl: stir to combine. Add any optional garnishes. Store in airtight container in fridge for up to 1 week. Stir before using.

Korean BBQ Flavor Shortcut

By threejamigos | August 7, 2018 | Comments 0 Comment

Korean bbq comes to mind when summer rolls around and barbecue gets top billing. I love Korean barbecue especially Kalbi and Bulgogi. Kalbi, cross-cut or flanken-style beef ribs, are marinated in a garlicky soy sauce mixture flavored with sesame oil, green onions, sugar to sweeten and fresh ground pepper. The ribs are marinated for at least a couple of hours before they’re thrown on the grill. Cut crosswise (genius), they cook in minutes, a good thing since the aroma the sizzling meat and marinade as it caramelizes makes me hungry. Bulgogi, thin strips of meat, marinaded in a similar manner, is cooked on the grill, wrapped in lettuce along with a bite of rice, a bit of kimchi and dollop of gochujang and then quickly STUFFED in your mouth…hot, sweet, salty, crunchy..so good. Party in my mouth.

I came across a recipe for Bulgogi Meatballs, the perfect answer to when you are craving Korean bbq but don’t have the time to marinade the meat. A combination of ground beef and pork seasoned like Bulgogi, then formed into meatballs and fried or baked is a spot-on stand-in for Korean bbq. The Bulgogi meatballs can be served by themselves with various dipping sauces, wrapped in lettuce, served with rice or made into a slider topped with cheese and kimchi. It’s simple, quick and delicious.

The recipe comes from Everyday Korean, yes, another cookbook I picked up recently. Gorgeous photos and a fusion twist caught my eye. A flatbread topped with a Gochujang Sour Cream and mozzarella will be my next foray in this book. Intriguing, different. I’ll keep you posted.

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Beef Bulgogi Meatballs

This recipe, from Everyday Korean by Kim Sunée and Seung Hee Lee, is a tasty spin on a familiar dish. Shape these into meatballs and serve with the dipping sauces along with lettuce leaves or steamed rice. Or make them into sliders to serve on toasted mini buns with grated Cheddar cheese, mayonnaise and mustard.

Author Everyday Korean

Ingredients

¼ cup low-sodium soy sauce
3 Tbsp dark brown sugar
3 Tbsp minced green onion
2 Tbsp minced garlic
2 Tbsp toasted sesame oil
2 tsp fish sauce
¾ tsp freshly ground black pepper
¼ Asian pear or Bosc or Bartlett pear, grated
1 ⁄3 cup panko breadcrumbs
1 lb ground beef preferably chuck and short rib
1 lb ground pork or veal
1 large egg lightly beaten
Toasted sesame seeds for garnish (optional)

Ssamjang

½ cup doenjang fermented soybean paste or miso
¼ cup gochujang Korean fermented chile paste
2 Tbsp sesame oil
1 Tbsp sugar
1 Tbsp rice vinegar or cider vinegar
1 Tbsp minced garlic
1 Tbsp minced green onion white parts only
1 Tbsp minced jalapeño serrano chile stems and seeds removed (optional)

Soy Vinegar Dipping Sauce

¼ cup low-sodium soy sauce
¼ cup rice vinegar or cider vinegar
1 Tbsp sugar
1 Tbsp finely chopped green onion
1 tsp gochugaru Korean red pepper flakes, optional
1 tsp toasted sesame oil optional
Toasted sesame seeds for garnish (optional)

Instructions

To make meatballs::

In a large bowl, mix together first 8 ingredients. Add panko, ground meats and egg; mix just until combined (do not overmix). Cover; refrigerate 30 minutes and up to 2 hours.
Preheat oven to 425°F.
Form meat mixture into 40-50 mini meatballs or about 18 slider patties; place on a foil-lined baking sheet. Bake 18-20 minutes or until golden and cooked through but still tender and moist, turning the pan halfway through cooking time.
OR
Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Add meatballs or patties to pan, leaving space. Cook, shaking pan occasionally until meat begins to brown on one side (~3 minutes). Gently flip over and cook for another 3-4 minutes. Until just cooked thru.
Garnish with sesame seeds, if desired. Serve with Ssamjang and Soy-Vinegar Dipping Sauce.

To make Ssamjang::

In a small bowl, combine all ingredients. Refrigerate in an airtight container up to 2 weeks. Makes about 1 cup.

To make Soy-Vinegar Dipping Sauce:

In a medium bowl, combine soy sauce, vinegar, sugar, onion, and gochugaru and sesame oil, if desired. Sprinkle with toasted sesame seeds just before serving, if desired. Refrigerate in an airtight container in the refrigerator up to 3 days. Makes about ½ cup.

Just in Time for Cinco de Mayo! Ridiculously Easy Salsa

By threejamigos | May 2, 2018 | Comments 0 Comment

A while back on a visit to The Big Apple, we stopped at Brookfield Place for a quick bite. Near the World Trade Center, The Brookfield has an upscale food court (this is an understatment). You won’t find corn dogs and pretzel bites, what you will find-organic kale and quinoa salads, Pad Thai, avocado toast, sushi…the trendy hipster options are endless. After agonizing over what to eat, grab your food and pounce on the first table near the windows. Enjoy the spectacular view of the Hudson while you eat.

I decided on an egg dish (can’t remember exactly what I had) but it needed a punch of flavor. Back to the stand where I ordered my eggs. “Do you have any salsa”? The woman in line behind me rudely interjects “RIGHT in front of you”. I glance at the counter, turn to her and say “SALSA not salt” (you schmuck). The counter guy hands me a couple of packets of hot sauce with an apologetic “uh, will this do?” I take them and quickly walk away so he doesn’t hear me sigh.

New York City, you don’t know what you are missing…

With Cinco de Mayo coming up I pulled out a salsa recipe I had come across in the blog Cookie + Kate. This salsa is SUPER EASY and a snap to put together. This leaves plenty of time to mix up a batch of your favorite Margaritas, the perfect foil for chips and this salsa.

The secret? The salsa starts with a can of FIRE-ROASTED TOMATOES. TJ’s has their house brand version that I have used with good results and Muir Glen makes organic fire-roasted tomatoes. Drain the tomatoes well or it will be watery. Throw the tomatoes in your food processor along with coarsely chopped garlic, jalapeno, diced onion, cilantro and a bit of lime juice and salt. Give it a whirl and voila’ SALSA TIME. Want it spicier, add more jalapeno. Bit more tangy? Extra squeeze of lime. Added punch? 2 garlic cloves instead one. It’s entirely up to you.

Just in Time for Cinco de Mayo! Ridiculously Easy Salsa

Ingredients

1 can 15 ounces diced fire-roasted tomatoes
1-2 cloves of garlic roughly chopped
½ cup roughly chopped white onion about ½ small onion
¼ cup lightly packed fresh cilantro leaves
½ medium jalapeño seeds and ribs removed, and roughly chopped
1 tablespoon lime juice more if needed
1 teaspoon Kosher salt or 1/2 teaspoon sea salt

Instructions

Drain off about half of the tomato juice from the can (about ⅓ cup) and discard it.
In a food processor:
Add the tomatoes and all of the remaining juice from the can. Add the garlic, onion, cilantro, jalapeño, lime juice, and salt.
Pulse the mixture until it is mostly smooth and no big chunks of tomato or onion remain, scraping down the sides as necessary.
Season to taste with additional lime juice and salt, if you like.
Serve the salsa immediately or store it for later.
This salsa keeps well in the refrigerator, covered, for about 1 week.

Smashed Potatoes, A Smashing Success

By threejamigos | April 9, 2018 | Comments 0 Comment

Jamie and I love happy hours so whenever she comes home we usually throw together a couple impromptu gatherings. Drinks and finger foods are part of our MO. Half the fun is perusing cookbooks or the Internet looking for yummies for our casual soirees. Jamie came across a recipe for Smashed Potatoes on the site Damn Delicious…uh-oh, boil em’, mash em’ stick em’ in a stew. It’s like Pavlov’s Dogs, mention potatoes and I immediately parrot Sam-Wise Gamgee. Drives my family crazy.

Back to the recipe, very easy and very tasty. We like getting a variety of potatoes, reds, golds, purple all about 2 inches, you know, not too big, not too small. but just right The potatoes are boiled until tender. Removed and smooshed with a potato masher (you could probably use a fork) until flattened. The spuds are seasoned with garlic, thyme, salt and pepper then drizzled with olive oil. Place in oven for about 20 minutes to crisp and voila’, potatoes with soft and creamy centers and crispy edges. Serve with sour cream if you like. So, so, good. So, so, simple.

We had pancetta in the fridge, so we added a generous sprinkle of it over the smooshed potatoes before baking. You can use rosemary in place of thyme, bacon instead of pancetta, butter instead of olive oil, sprinkle with parmesan, whatever your imagination dreams up. A combination I plan to try includes smoky paprika and rosemary with a squeeze of lemon, Damn Delicious posted a new riff, Crispy Dijon Smashed Potatoes. Can’t wait to try it!

So next time you need a tasty bite, try these smashed potatoes. Added bonus, they’re gluten free, dairy free if you don’t use cheese and a perfect vegetarian dish if you skip the pancetta/bacon. Delicious!

Smashed Potatoes, with Garlic and Herbs

Course Side Dish, Vegetable

Cuisine American

Keyword fingerling potatotes, Roasted potatotes

Prep Time 15

Cook Time 20

Ingredients

18-24 small potatoes yukon, reds, purples or a mix washed and scrubbed clean
2 tablespoons olive oil
3 cloves garlic minced
1 tablespoon fresh thyme leaves
Finely diced pancetta or bacon optional
Kosher salt and freshly ground black pepper to taste

Instructions

Preheat oven to 450 degrees F.
Lightly oil a baking sheet or line with parchment. Put a couple of squeezes of oil on the parchment
In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well.
Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece.
Top with olive oil, garlic and thyme. (Combine minced garlic and thyme with oil and drizzle on potatoes)
Sprinkle with salt and pepper and pancetta!
Bake for 18-20 minutes, or until golden brown and crisp.
Serve immediately.

Notes

To microwave potatoes. Wash and place in a microwavable. Cover with a vented lid of plastic wrap with a few holes punched in it.

Microwave at full power for 8-10 minutes, stopping halfway to stir. I have a 700 watt microwave so if your microwave's wattage is higher, try 7 - 9 minutes. Test by piercing with a fork.