Gochujang Chicken Wings - Dan Souza

Dan Souza, executive editor of Cook's Science at America's Test Kitchen, provided this recipe. Gochu-jang or red chili paste is a savory, spicy, and pungent fermented Forean condiment made from red Chili, glutinous rice, fermented soybeans, and salt.  These wings are double fried to make sure they end up really crispy.   Enjoy.

Ingredients

Batter

• 1 Cup All Purpose Flower
• 2 Tbsp. Corn Starch
• 1-½ Cup Water
• 3 Lbs. Wings
• 2 Quarts of Vegetable Oil

Sauce

• 1 Tbsp. Toasted Seseme Oil
• 1 Teas. Minced Ginger
• 1 Teas. Minced Garlic
• ¼ Cup Water
• 3 Tbsp. Sugar
• 3 Tbsp. Gochujang
• 1 Tbsp. Soy Sauce

Procedure

• Mix Flower, Corn Starch and 1-½ Cup water together to create a very light silky batter. Set aside.
• Heat Oil to 350 degrees.
• Dredge ½ of the wings in the batter and shake off.
• Insert wings into oil.  Hold the wings for a few seconds to set the batter before letting go.
• Fry for 7 minutes and set aside on wire rack.
• Cook remaining wings for 7 minutes and set aside.
• Let wings rest for 5 minutes.
• Reheat Oil to 375 degrees.
• Do a second fry with all wings for 7 minutes.
• Let rest for 2 minutes.
• Combine Toasted Seseme Oil, Ginger and Garlic.  Put into microwave for 40-60 second to enhance aroma of ingredients.
• Then, add the ¼ Cup Water, sugar, Gochujang and Soy Sauce and blend entire mixture. 
• Toss wings in Sauce and let rest for 2 minutes before serving.

Rack of Lamb Dinner - Done Two Ways

Rack of Lamb is always a great treat when you go out for dinner.  However, it is somewhat easy to make it at home and well worth the effort.  In 2010, I posted my original recipe for this disk.   Today, on the Food Network, Marcela Valladolid provided a great compote to serve with her Rack of Lamb.  I think it would be great alternative to using my original Demi-Glace sauce.  So, here goes a great set of recipes for a truly wonderful rack of lamb dinner.  This receipe serves 4 people.  One word of caution, rack of lamb is best served rare to medium-rare.  Therefore, for those folks who like medium to medium-well, give them the end chops from the rack.  Do not nuke or over cook the other portions of the rack to satisfy one of your guests.

Ingredients

Basic

• Two packages of Frenched Rack of Lamb (eight chops per rack).
• 10 to 15 medium sized Red Potatoes.
• 1 modest sized package (enough fo 4 people) of French Green Beans.

Lamb Rub (mine)

• 1 Teas. Finely Minced Shallots.
• 1 Teas. Chopped Fresh Thyme.
• 1 Teas. Chopped Fresh Rosemary.
• Salt and groud Black Pepper to taste (be cautious about the amount of salt).
• Blend in a small foodprocessor.

Demi-Glace Sauce (mine)

• 1/2 cup of good red wine.
• 1/2 cup of good chicken stock.
• 1/2 cup good quality Demi Glace de Boeuf (William Sonoma has a great one for $30 per 10.5 oz. jar).
• 1 TB Dijon Mustard.
• 2 TB Butter added to smooth and enrich sauce.

Lamb rub (Marcela's)

• 2 Tbsp. ground whole Black peppercorns
• 2 Tbsp. chopped fresh mint
• 2 Tbsp. chopped fresh Rosemary
• 2 Tbsp. chopped fresh Sage
• 2 Teas. chopped fresh Oregano
• 4 cloves garlic, minced
• ½ cup Olive Oil
• Pinch of Kosher Salt

Apple-Mint Complote (Marcela's)

• ½ Cup Brown Sugar
• 1 Tbsp. Light Corn Syrup
• 1 Granny Smith Apple, diced into ¼ inch cubes.
• ¼ Cup frimly packed fresh Mint leaves
• 1 Tbsp. Apple Cider Vinegar
• Kosher Salt

Potato Marinade

• 2 TB to 3 TB Herbes de Provence.
• 1/4 to 1/3 cup Extra Virgin Olive Oil.
• Salt and Pepper to taste.

French Green Bean Sauce

• 2 TB Unsalted Butter.
• 1/2 TB Garlic Salt.

Procedure

Herbes de Provence Potatoes

• Wash Red Potatoes in cold water.
• Quarter potatoes if medium sized.  Cut into smaller pieces if the potatoes are large.
• In a bowl, incorporate extra virgin olive oil and herbes de provence and salt and pepper to taste.
• Preheat oven to 400 degrees.
• Spread out potatoes with herb marinade onto a baking pan and cook for about 20 minutes.  Check after 20 minutes to see if the potatoes are done.  If so, remove from oven and cover with foil.

French Green Beans

• Incorporate 2 TB butter and 1/2 TB garlic salt in a sauté pan.
• Sauté mixture for about 5 minutes under low-low heat. Do not burn the butter, and then rest off heat while beans are cooking.  Do not let the sauce firm up.  Keep warm near stove top.
• Ideally, using a pot insert type vegetable steamer, stream beans in chicken stock (about 3/4 to 1 inch of stock in pan do not fully cover beans with stock) for about 15-20 minutes.  Check often for doneness.  Cook until Al Dente.  Do not over cook. drain beans and put into serving bowl.
• Add butter sauce, toss and serve immediately.

Rack of Lamb

• Preheat oven to 450 degrees.
• Season the top of the racks with pepper only.  Do not salt as the rub has enough salt.
• In a sauce pan, sear each rack for 1 minute and 30 seconds on each surface.  That is, starting with the top fat side down, sear, then using a tong, sear each of the ends of the rack, and finally, sear with the bone side down.  Once seared, set each rack aside to rest uncovered for about 2 minutes.
• Put the racks in a shallow roasting pan large enough to fit all of the racks with the bone side down (top fat side up).
• Using either my original or Marcela's rub - work in rub into top surface of lamb only.
• Bake in oven at 450 degrees until internal temperatue is 125 degrees for rare (about 20 minutes), but check at 15 minutes or slightly more often - do not over cook, 130 degrees for medium-rare or 140 degress for medium.  The meat will continue to cook while it rests, so be very careful not to over cook above the temperatures noted above.
• Use an instant thermometer to test internal temperature.

Lamb Demi-Glace Sauce

• Overview of procedure: While lamb is resting prepare sauce.  If the roasting pan works well for creating sauce, use it.  If it is too large or wide to adequately prepare sauce, then transfer the "pan bits" after you have deglazed with wine and chicken stock to a smaller sauté pan.

• Pour off oils and grease from roasting pan before deglazing pan. 
• Deglaze pan using red wine and chicken stock. (Transfer to smaller pan if warranted).
• Add 1/2 cup Demi Glace de Boeuf to taste.
• Add Dijon mustard and incorporate into sauce.
• Bring to slow simmer.
• Add 2TB butter to smooth and enrich sauce.
• Add salt and black pepper to taste.

Marcela's Apple_mint Compote

• Put the sugar, corn syrup and ½ cup waterin a medium heavy pot and bring to a boil.  Add the apple and cook until thickened about 10 minutes.  
• Add the mint and vinegar and stir to combine.
• Season with salt to taste
• 
  

Serve Lamb

• Slice racks into individual chops.
• Serve 4 chops per person.  
• Using my Demi-Glace - Using a spoon, pour a liberal amount of sauce over the chops.  
• Using Marcels's Apple Mint compote - Serve the compote on top of the chops.
• Serve immediately with other side dishes (see below for preparation and serving).

Serving Instructions

• While we often use a sideboard for serving at the Dowden home, I would pass on that for this meal.  Watch your timing and cook everything so that all of the food is ready at the same time.  You can cook the potatoes first, and while doing that cook the grean beans and the rack of lamb.  While the lamb is resting prepare the sauce.  Put 4 chops on each plate, add the potatoes and beans and pour the reduction sauce over the lamb.  Take any remaining lamb reduction sauce to the table in a serving vessel with ladel.
• If you serve a salad, I would recommend serving it in the French style after the main course.
• Finish the meal with a serving of a light fruit sorbet.  I like rasberry or lemon.

Bon Appetit!

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.