Gochujang Flank Steak and Korean Pasta Salad

Korean cuisine is truly wonderful.  Gochujang is one of the basic pepper pastes of Korean.   It is said that after the Korean War, pasta salad became part of Korea's culinary repertoire.  So, here is a classic presentation for you to prepare.

Ingredients

• 6 Tbsp. Gochujang ( Korean red pepper paste)
• 3 Tbsp. Mirin
• 1 Tbsp. Soy Sauce
• 2 Teas. Toasted Sesame Oil
• 4 Cloves of Garlic
• 1 Tbsp. chopped and peeled fresh Ginger
• 1 2-lb Flank Steak
• 1 Tbsp. Canola Oil
• 1 Lb Fusilli

• 1 Cup Mayonnaise
• 3 Tbsp. Gochujang
• 3 Tbsp. fresh Lime juice
• 1 Medium Zucchini, halved lengthwise
• 1 Medium yellow Squash, halved lengthwise
• 1 8-inch long slice of pineapple (from 1 peeled, quartered and cored whole pineapple_
• 1 Tbsp. Canola Oil
• 1 Cup thawed frozen Peas
• 2 Scallions, thinly sliced
• Kosher Salt

Procedure

• Make the Steak - In a blender, puree the Gochujang with the Mirin,Soy Sauce, Sesame oil, Garlic and Ginger until smooth.  Put the Flank Steak in a large resealable plastic bag and pour in the marinade.  Seal the bag and refrigerate for at least 2 hours or up to 6 hours.  Bring to room temperature about 30 minutes before cooking. 
• Make the Pasta Salad - In a large pot of salted boiling water, cook the Fusilli until al dente.  Drain and rinse under cold water until cool and drain well.  In a large bowl, whisk the Mayonnaise with the Gochujang and Lime juice until smooth.  Fold in the Fusilli.  The salad can be refrigerated overnight.
• Heat a large cast-iron skillet.  Lightly brush the Zucchini, Squash and Pineapple with 1 Tbsp. of the oil and cook over moderate heat, turning once, until charred and tender, about 8 minutes.  Transfer to a work surface and let cool.  Cut the vegetables and fruit into ½-inch pieces and add to the pasta.  Fold in the Peas and Scallions and season with salt.  Wipe out the skillet.
• Reheat the skillet the add 1 Tbsp. of oil.  Remove the steak from the marinade, letting the excess drip off, and cook over moderate heat, turning once, until the thickest part registers 125 degrees for medium-rare about 5 to 6 minutes per side.  (However, check the temperature often to make sure you do not over cook.  Further, the meat when resting will continue cooking.
• Transfer the steak to a work surface and let rest for 5 minutes.  Thinly slice and serve with salad.

Baklazhannaya Ikra (Russian Eggplant Caviar)

So, Vicki Ross, a wonderful gal from Bel Marin Keys, provided this recipe.  It is my understanding that Vicki's mother inherited this recipe from her mother.   If you like Eggplant, Vicki says, you will love this treat. So, enjoy.

Ingredients

• 1 large Eggplant (1-½ to 1-¾ lbs)
• 1 medium to large Yellow Onion, finely chopped
• 1 medium to large meaty Tomato, peeled and finely chopped
• 2 cloves Garlic, minced
• 1 Tbsp. Olive Oil
• 2 Tbsp. Red Wine Vinegar
• Salt and fresh ground Pepper to taste
• Chili powder to taste

Procedure

• Preheat oven to 375
• Pierce Eggplant several times and bake on baking sheet until soft, about 50 minutes, turning midway through.
• Remove from oven and let cool
• Cut Eggplant lengthwise in half, scoop out pulp and finely chop.
• Combine the first four ingredients together and saute lightly in the olive oil. 
• Season with Red Wine Vinegar, salt and pepper. (add a little chili powder to taste for a little zest). Saute until heated through.
• Allow to cool completely, cover and refrigerate for several hours.  This tastes better if made a day in advance.

Vicki's Notes

• After I had mixed everything together (except for the seasonings), my Mom finally showed up to help me (because she had make this recipe before from my grandmother's recipe).  
• A small, yet insignificant detail - The cookbook version of this recipe doesn't saute, it just mixes everything together and refrigerate. 
• Vicki and her Mom think it's better if you mix/saute/season/until heated through/then cool/cover and refrigerated.   Your choice.
• Serving suggestions - serve as a Tapenade on either Cocktail Rye or Cocktail Pumpernichel.

Crab Bites

I had a little crab left over from an RV trip to Bodega Bay and needed an hor d'oeuvre for an Oscar Party.  So, I decided to make Crab Bites.  Well, the group loved them.   I made another batch of these goodies.  They are rich to say the least.  I have editted the recipe to slightly decrease the amount of cream cheese.  This should reduce the cheese richness of these bites.  One more note, I made some to take to a freinds house before dinner.  We did not eat them all.  She froze them.  Then, she defrosted them over night in the frig. wrapped in foil.  Into a 350 degree oven covered for 20 minutes.  They were still great.  Enjoy.

Ingredients

• 6 oz. Lump Crab Meat
• 4-5 oz. Cream Cheese, softened to room temperature
• 1 Egg, lightly beaten
• ¾ cup Sour Cream, divided in half
• ⅔ finely grated Parmesan, divided in half
• 1-½ Tsp. Old Bay Seasoning, divided
• 2 Tsp. Lemon Juice
• 1 Tsp. Lemon Zest
• Pinch Cayenne Pepper
• 2 Tbsp. finely chopped Chives, divided (optional - I did not use them in mine)
• Kosher Salt
• Freshly ground Black Pepper
• 1 cup Panko Bread Crumbs
• 6 Tbsp. butter, melted

Procedure

• Preheat oven to 350 degrees F.  Grease a 24-cup mini muffin pan with nonstick cooking spray.
• Combine Cream Cheese, Egg, ⅓ cup Paramesan, 1 Tsp. Old Bay Seasoning, one half of the Sour Cream, Lemon Zest, 1 Tsp. Lemon Juice, Cayenne and about 1 Tbsp. Chives (optional) in a large bowl.  I suggest you mix the cream cheese and sour cream together first until smooth.  Then add the remaining ingredients.  Season with salt and pepper and stir until evenly combined.  This is a very important step.  Make sure the mixture is throughly mixed and smooth.  Then, fold in the Crab Meat until combined (make sure there are no shells). Set aside.
• In a separate bowl, combine the remaining Parmesan, Panko bread crumbs, and melted butter.  Divide mixture between the muffin pan cups and press around the edges of the cups to make a crust. 
• Spoon the crab mixture into each cup and bake for 20-25 minutes until the edges begin to turn golden brown.  Let rest for 5 minutes and gently spoon out crab bites and plate them. 
• Meanwhile, make the dipping sauce.  Combine, the remaining Sour Cream, remaining Chives (optional) 1 Tsp. Lemon Juice and remaining Old Bay Seasoning.  Stir to combine.
• Serve warm or at room temperature.

Mongolian Lamb

I love Chinese food.  I think even more than Japanese food.  However, Sashimi is my favorite seafood delight.  Of the Chinese dishes available in the United States, I love Mongolian Lamb the most.  Lamb is very big in Chinese cuisine and less often found in the United States.  Go figure.  

I was told by Fred of Fred's Szechuan Chinese - Nevada City, California, that Mongolian Lamb is a zero-profit dish.  This is due to the cost of good quality Lamb.  Mongolian Beef is the choice of most Amerians and Chinese restaurants.  Not me, I'll take Mongolian Lamb any day of the week.  Here is one recipe I found at Chinasichuanfood.com.  Enjoy and make sure you invite me to dinner if you make it.  

Ingredients   

• 1 lamb boneless leg, around 350 grams (.771618 pounds - say ¾ pound) 
• 2 scallion (remove the green part)
• 1-inch root ginger, minced 
• 1/4 teaspoon salt
• pinch of freshly grounded black pepper
• 1/4 teaspoon sugar 
• 1 tablespoon oyster sauce
• 1 garlic clove, minced 
• 1/2 tablespoon light soy sauce
• 1 teaspoon chilli pepper sauce 
• 2 tablespoons cooking oil 
• White sesame seeds for garnishing 

Procedure

• Remove the fat layer of the lamb and cut into thin slices 
• Cut the scallions into small sections. 
• In a large bowl, mix half of minced ginger and half of the scallion sections with lamb slices.
• Season with salt, sugar, oyster sauce, light soy sauce. Give a big mix and set aside for 15 minutes. Transfer lamb and scallions out and drain. Keep the sauce for later use. 
• Heat up oil in wok, and fry the ramaing ginger and minced garlic until aroma. 
• Fry the lamb and scallions until there is no more pink color in lamb (over high fire). 
• Add the marinade sauce and the remaining scallion slices. Combine everything well. 
• Transfer out and sprinkle toasted sesame seeds before serving.
• Use high heat during the whole process.

Brussels Sprouts in Garlic/Lime/Bacon/Parmigiano Reggiano

Had dinner at The Owl in Grass Valley recently.  I ordered a side dish of Brussel Spouts with Lime, Parmesan cheese, and Truffle Salt.  I modified their recipe to exclude the expensive Truffle Salt and to include Bacon and Parmigiano Reggiano.   I made it for 2016 Christmas dinner at my brother and sister-in-laws house.   Let me know if you try it.  The important part is to limit the number of sprouts you fry at one time.   Make sure they are loose and not packed into the fryer.  If you pack them, they will not get crispy.

Ingredients (Serves 4)

• 1-1/2 lbs (680 g) Brussels sprouts – rinsed, patted dry, trimmed and cut in half lengthwise
• 6 slices of bacon, chopped into ¼ inch pieces
• 1 large garlic clove – skinned and crushed (use a microplane grater)
• 1/4 teaspoon salt
• 1-1/2 tablespoons lime juice
• 1 tablespoon extra virgin olive oil
• 1 cup of fresh Parmigiano Reggiano cheese
• Savory salt such as Fleur De Sel
• Canola oil for deep frying
• Salt to taste as garnish

Procedure

• Fry up the bacon until golden brown.  Drain on paper towel and disgard bacon grease
• Place the garlic, salt, cayenne, lime juice and olive oil in a small bowl. Whisk until well blended and set aside.
• Heat the canola oil in deep fryer or large saute pan to 375°F (190°C).   Pour enough oil to reach 1-1/2” up the sides of the pan.  To insure that the sprouts are crispy when fried, you should not crowd them in the frier.  Do small batches (about ¾ pound).   Place the brussels sprouts in the oil.  Immediately cover the pan to prevent the hot oil from splattering on you or your counter top (the Brussels have a very high moisture content and intense splattering will occur during the first minute of cooking). 
• Fry the brussels sprouts for 5 to 6 minutes, until golden-brown. Drain on paper towels and quickly blot them with more paper towels.  
• Place the brussels in a large bowl.  Drizzle with the garlic-lime dressing and toss until well coated.
• Toss in the bacon bits and stir to incorporate.
• Incorporate the Parmigiano Reggiano cheese.
• Sprinkle with Savory salt such as Fleur De Sel and serve piping hot.