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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!

ShowMeDaSauce

Member Since 20 Jul 2016
Online Last Active Today, 12:28 PM

Topics I've Started

Oyster and giblet dressing OH YEAH!!

21 November 2017 - 12:31 PM

Grandma used to fib a little about her dressing and stuffing. She claimed to make two because we always had two birds for Thanksgiving. One with oysters and one without. Well it all had oysters in it. :D

 

This year im just cooking a 8.5lb Honeysuckle White turkey breast instead of a whole bird but i bought some gizzards, turkey necks and fresh oysters too. So mine will be dressing. (obviously) Man do i love a little bit of oyster in dressing. Lots of chopped gizzards and neck meat. Baked until there are plenty of nice crunchy edges!!!!

 

Smothered in turkey gravy with just a hint of porcini/shiitake or oyster mushroom.

 


Another brain fart but sounds good

15 November 2017 - 01:03 PM

Stirfried noodles are not as common in Korean as they are in China but a couple of the flavors work well together. Some Asian noodle dishes have "pickled" vegetable like nappa or mustard. Well....something that sounds interesting to me is ground pork/beef and kimchi stirfried with noodles. Almost like a dan dan noodles but less soupy. Probably more like a Lo Mein.

 

50/50 ground pork and lean ground beef.

kimchi

onion

green onion

garlic

 

Seasoning possibilities

Gochujang....almost certainly

Soy sauce

Oyster sauce

Chili oil...oh yeah got to have the hot oil

Black vinegar as a condiment.

 

My idea is to cook the meat a few minutes until its a little "crispy" and remove most of the fat. Then add the kimchi with juice, garlic and onion. Stirfry a few minutes and then add a little water with gochujang to get the flavor well incorporated into the meat. Once the water is gone add the noodles, seasoning and some hot oil to taste. Toss in some green onion just before serving.


Red BAKED chicken

11 November 2017 - 04:02 PM

Not sure how well this is going to turn out but im feeling lazy today

 

About 8 chicken thighs

1/4 cup Chinese rice wine

1/4 cup Mirin

2 tbs LKK double fermented soy sauce

about another tbs of tamari....tasted like it needed more soy and it was handy

1 tbs Japanese sesame oil

1 tbs Korean pepper flakes (heaping)

1 tbs raw sugar

1 tbs LKK Char Siu sauce

1 tsp garlic powder

1/2 tsp 5 spice

1/2 tsp ginger powder

1/4 tsp white pepper

 

9x14 casserole dish

 

Coat the thighs in the "braising sauce" and arrange in the casserole dish.

Sprinkle a little sea salt on top

Add remainder of the sauce and bake uncovered at 300F till done...they went in the oven about 30min ago.

 

Skin probably wont get crispy and there is nowhere for the chicken fat to go... but.... i plan on removing the skin and draining the thighs just for the meat. Kinda sounds good with some stirfried noodles or maybe ramen.


Kimchi Jjigae meet Yukgaejang!!

01 November 2017 - 01:40 PM

Well its really more like kimchi jjigae made with a chuck roast but the extended cooking time to get the meat tender is similar to yukgaejang. For those that haven't heard of it, yukgaejang is a Korean spicy beef soup. Normally it has bean spouts and fernbrake (gosari) as the veggies. Well im out of both of those and i love kimchi. Im also out of just cabbage (that also sounded good)...sooooo...it is what it is. :D

 

Cut up about 2-3lbs of chuck into 1"+ thick slices and soak in water for 45min to draw out some of the blood. Discard the water.

Lightly brown each piece

Rinse out the pan and add all the pieces of chuck. Add half a onion, 6 cloves of garlic and enough water to simmer the meat until its tender.

Skim off any scum and as much fat as you like.

 

When the meat is close to falling apart tender add:

Kimchi...around 3 cups cut into 1" squares

Additional onion if you like more...i do and i add it near the end so it hasn't "melted" away.

About 5-6 green onions cut in 2-3" long pieces and halved long ways. (White part of leeks are better and authentic)

1-2tbs of soy sauce for soup

1-2 tbs sesame oil

Gochu to taste

Sliced daikon (optional)

About 5gram of instant dashi stock (optional)...I really like the Riken instant.

1tbs mushroom powder....The one from myspicesage is a nice blend including shiitake. Fresh oyster mushroom or fresh shiitake works great too.

If it needs additional water save some water from the 3rd rice rinse. The starchy rice water works great in jjigae without making it really thick.

 

Continue cooking until the meat is fork tender....About another 30min on a simmer.

 

Place a piece of meat or two in each bowl and break them up with a fork

Ladle the broth and veggies over the meat.

Garnish with more green onion

 

Today's entree is being served with Kokuho Rose (Pink label) Calrose rice and sweet pickled radish. Its not my favorite rice but a excellent value for a quality medium(ish) grain rice.

 

If you want to make real yukgaejang look here....Its DELISH


Its market day so....

18 October 2017 - 11:38 AM

Its hot chili oil day too!!!

  • 1½ cups oil (ideally a vegetable, peanut, or grapeseed oil...light olive oil is fine, but it has a tendency to set in the fridge)
  • 3 star anise
  • 1 cinnamon stick, preferably cassia cinnamon
  • 2 bay leaves
  • 2 tablespoons Sichuan peppercorns
  • ¾ cup Asian crushed red pepper flakes (1/2 cup plus 1/4 Korean gochu)
  • 1 Tbs sesame seeds
Instructions
  1. Heat the oil, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns in a small saucepan over medium high heat. When the oil starts to bubble slightly, turn the heat down to medium.
  2. Let the oil cook for 30 minutes like this. If you start to see that slight bubbling die down, periodically turn the heat back up to medium-high, then back down to medium if it gets too hot.
  3. When the oil is done cooking, the seeds and pods should be darker in color, but not blackened (that means they burned, which results in subpar chili oil). Let the oil cool for 5 minutes. In a separate heat-proof bowl, measure out the crushed red pepper flakes and sesame seeds.
  4. Remove the aromatics from the oil. Slowly pour the oil over the chili flakes, and stir well. When completely cooled, transfer to a jar, and store in the refrigerator.

My alterations will be

My hottest Korean pepper flakes mixed with something hotter

Peanut Oil...main thing i need at the market

A little fried garlic and (fresh ginger added in with the other spices)

2-3 tsp of dark sesame oil after the peanut oil cools.

 

Part of the peanut oil will be added slowly while its still pretty hot to about half the pepper flakes and sesame seeds. The rest will be combined a minute or two after the oil has cooled a bit. This is to try and keep the bright red color of the Korean pepper flakes plus to not burn the fried garlic.