This is a spicy vegetarian noodle dish with flavors of Korea; namely kimchi and gochujang. (It’s time to open that jar of kimchi that’s been waiting in your fridge for some attention.)
Kimchi is spicy fermented cabbage, now widely available in the refrigerated and/or pickle/Asian section at your market. Or if you are very lucky, it’s a gift from a very good friend!
Gochujang is a thick, spicy-sweet paste of red chilies, sticky rice and fermented soybeans, which is now, also available in markets. Both these traditional Korean ingredients give the dish requisite heat and umami flavor.
If you are longing for an exciting (!) tuna sandwich; this is it :
Quick-pickled vegetables. Spicy mayo. Bright lime. Crunchy, crusted bread. (like a baguette or ciabatta rolls) Fresh mint & cilantro sprigs.
All together equals pure sandwich happiness.
One of my favorite online clothing retailers describes garments made with different patterns or fabric details as: ‘mixed-media’. And I thought it was an apt description for this dish of Japanese udon noodles paired with a hybrid Middle Eastern tahini sauce.
It is a versatile dish: make ahead or hold at room temperature to be eaten within 2-4 hours.
This recipe is about using simple-to-make and ready-made ingredients to prepare a tasty & healthy dinner or lunch-on-the-go. I’ll give you the recipe for a straight-forward gingered red cabbage to build the dish with a crunchy and sweet-sour component.
I made the dish with cooked, room temperature brown rice, but white rice, udon noodles or other cooked grains (i.e. barley, quinoa) could work as well.
I used an Asian sweet red chili sauce to flavor my salmon and drizzle on my rice. But there are lots of prepared Asian sauces and dressings on the market now that are very tasty and greatly help get dinner on the table quickly.
And the fresh ‘greens’ on top are your favorite: watercress, baby spinach or kale, radicchio etc.
Have fun with varying the ingredients to your personal tastes !
Salad for Dinner. It heralds summer al fresco dining.
This salad does have a few steps but they are all quick and easy. The two sauces could be made earlier in the day or even the day before, and reheated.
The individual tastes are crunchy, fragrant, spicy, meaty, sweet, sour and savory.
To quote Aristotle: “The Whole is Greater than the Sum of its Parts”.
When our sister store in Duxbury closed last fall, we inherited Silvio, a fantastic, experienced and hard-working chef. Among other tasks, he is daily charged with filling our ‘hot case’ with tasty ready-to-eat treats. This is one of his dishes.
It’s easy cooking: combining grilling with a quickly-made flavorful marinade/sauce and finishing the dish in the oven.
It’s batch-cooking, great for Memorial Day entertaining.
I am my father’s daughter in my love for cherries. My father didn’t ‘bother’ with most fruit, with the exception of cherries and blueberries. And the blueberries had to be made into homemade pies to attract his attention.
I thought cherries were delicious as well. And I also knew that they were special: they were only available for a short few weeks in early summer, they were expensive enough to be semi-rationed by my mother and that my ‘fruit-phobic’ father really enjoyed them.
In this recipe, cherries (cherry juice, actually) become a vehicle for combining Asian flavors, especially the pungently spicy Korean Gochujang paste with familiar garlic and ginger to glaze roasted chicken legs.
The dish can be made ahead and eaten at room temperature with the sautéed miso spinach.
Great for a beach picnic!
I make this dish a few times every autumn/winter and the recent nor’easter propelled me into the kitchen in lieu of shoveling. I used ground turkey instead of the more traditional ground pork and added greens to the finished dish - both of these changes improve the overall nutrition.
I thought it would be a good recipe to share and I was wondering what to name it for the column.
I wondered what Thai grandmothers call this dish? My Italian grandmother would have called it a ‘ragu’…..and so, it became “ A Thai-Inspired-Ragu”.
A FLAVORFUL GRILLED BEEF SALAD WITH TRADITIONAL SOUTHEAST ASIA FLAVOR COMPONENTS:
SWEET (palm/brown sugar),
SOUR (lime juice),
UMAMI (fish sauce/Nuoc Mam Nhi)
SPICY (chilies/sambal oelek).
This is a quickly assembled dish made with grilled skirt steak that has a white pepper and brown sugar rub, a tangy dressing bursting with umami flavors and some crunchy vegetables. It could be served wrapped in lettuce leaves or with clear cellophane noodles. It’s a satisfying al fresco salad on an August eve.