15, Nov 2010
Chili
Yet another chili recipe. This one is pretty easy in that it just uses ground meat and powdered spices, except for some dried or frozen peppers. Substitute whatever peppers you might have handy, or chili powders. This is bordering on a little too much meat to brown in even a…
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- By mike
14, Nov 2010
Doenjang jjigae – Korean tofu, vegetable, and beef stew
From this recipe from Sunset. This one came out very good, and very Korean. I would make it again, though I’m not crazy about the combination of cabbage, zucchini and daikon (though Korean as that is). The broth was delicious, and I’d try it perhaps potatoes and mushrooms as well.…
14, Nov 2010
Coconut ginger curry with halibut
Came from this recipe in an issue of Sunset. It came out really good, and not too much work. We’d definitely do this again, with fish or chicken, maybe adding some more hearty vegetables. We couldn’t find curry leaves, but the flavor was good anyway, and a little curry powder…
14, Nov 2010
Rye Pretzels
These came out really good the first time, both hot out of the oven and later once they’d cooled. We’d like to try different flours. We did one batch with salt and pepper, which was very good too. We also want to try making pretzels dogs because, hey, pretzel dogs.…
9, Nov 2010
Grilled Lemongrass Chicken
This chicken was inspired by a good Vietnamese vermicelli bowl and is meant to be good served that way or over rice. Would work well with nuoc cham or barbecue sauce (or this one) for dipping. I tried to cut the chicken in chunks and thread them on metal skewers,…
2, Aug 2010
Mama Goldsmiths Brisket
Ingredients 5 lb brisket 1/2 c water 1/4 c dark corn syrup 1/4 c ketchup 1/4 c apple cider vinegar 1/4 c worcestershire sauce 2 tbsp oil 2 tbsp mustard 2 tsp ground coffee 1 tsp salt 1/8 tsp hot pepper sauce Directions Put the brisket in a deep baking…
31, Jul 2010
Viet-Korean Braised Roast
After the carnitas fail, I decided to just repeat the pressure-cooker braising part, with a slight adjustment to make the beef less salty. Here is the result: a delicious braised tri-tip roast with strong asian flavors. Ingredients 3 lb tri-tip roast, cut into 2″ chunks 4 cloves garlic, minced 2″…
31, Jul 2010
Viet-Korean Karnitas FAIL
Due to certain events, we had a lot of beef to cook in a short time, and so I decided to experiment with combining the technique of carnitas with the flavorings of pho and kalbi. The first step, slow-cooking (or this case pressure-cooking) the beef actually was not a fail…
18, Jul 2010
Lentil Soup
This is a good, tasty lentil soup. It’s not very difficult, except for an hour or so of waiting for things to simmer. Ingredients 1/4 lb bacon, diced 2 c diced yellow onion 2 carrots, sliced 3 cloves garlic, minced 7 c chicken stock 1 tsp thyme 1/4 tsp celery…
30, May 2010
Fried chicken with broccoli, mushrooms, and chili sauce
This is a simple stir-fry — or at least it’s simple once you’ve made the chicken. The mixture of the garlic and chili bean sauce is pretty good, but it didn’t really form a sauce for the dish, more a light coating with tasty chunks of garlic. If I…