Learn how to do Corned Beef & Kimchi Fried Rice – Just Like Your Irish-American-Korean Grandmother Used to Make for your friends and family.
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Make Corned Beef & Kimchi Fried Rice – Just Like Your Irish-American-Korean Grandmother Used to Make
After too many requests to count, I’m finally posting my recipe for kimchi fried rice, and by “my recipe,” I mean everyone’s recipe, since give or take a handful of meat, they’re all pretty much the same.
Having said that, I’ll give a shout out to the lovely and talented, Maanchi, since I checked her channel to make sure I wasn’t missing any key elements, as well as learn how to say, “gochujang.”
I’m not sure how close I got to the later, but except for the seaweed, I did get all the ingredients right. Of course, the diced corned beef is optional, but if you do have some leftover from your St. Patrick’s Day, I highly recommend you give it a try. Bacon is another fine choice, as is almost any other diced meat I can think of.
The egg is also technically optional, but not for me. The way the runny yolk mixes into, and moistens the rice takes this to a whole other level. The poached egg also paired quite nicely with my “landweed” garnish, as it does with the much more traditional shredded seaweed. But, no matter how you accessorize, I really hope you give this corned beef and kimchi fried rice a try soon. Enjoy!
Ingredients for 2 large portions:
1 generous cup chopped drained kimchi
2 tablespoons vegetable oil
1 1/2 cups diced corned beef or other meat
3 generous cooked rice, (I find cold works best for crustification)
1/4 cup kimchi juice
1/4 cup water
2 tablespoons gochujang chili paste
1/2 cup sliced green onion
2 teaspoons toasted sesame seeds
2 teaspoons sesame oil, or to taste
2 poached or fried eggs
shredded seaweed to garnish, optional
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Learn how to do Prawn & Chorizo Rice for your friends and family.
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Make Prawn & Chorizo Rice
Prawn & Chorizo Rice
A delicious, quick & easy dish to make! Chorizo and Prawns are a match made in heaven!
Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
1 tbsp olive oil
100g chorizo, diced
1 onion, peeled & finely chopped
3 garlic cloves, peeled & finely chopped
1 tbsp smoked paprika
250g basmati rice
1 x 400g can of chopped tomatoes
350ml chicken stock
Salt & freshly ground pepper
300g raw prawns
Large bunch flat leaf parsley, chopped
Preparation method
1. In a large frying pan or wok heat the olive oil and fry the chorizo on a medium heat until it changes colour. Add the onion and cook for 3 minutes or until softened. Stir in the garlic and smoked paprika and cook for a further minute, stir continuously.
2. Add the rice, tomatoes and stock and bring to the boil for one minute, season to taste. Reduce the heat and simmer for 10 minutes with the lid on.
3. Stir in the prawns and parsley, cover and cook for a further 5 minutes until the rice is tender.
4. Serve in warmed bowls, enjoy!
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Learn how to do Rice-Ah-Roni – The San Francisco Treat? for your friends and family.
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Make Rice-Ah-Roni – The San Francisco Treat?
While it’s true this great side dish was invented in The City, to call it “the San Francisco treat” is a bit of a stretch. Like I said in the video, the next time I see this served around here, will be the first. I’d say a Mission-style burrito is the real San Francisco treat. Which reminds me, I seriously need to do that video.
Regardless, if you like the stuff from the box, I think you’ll enjoy this, although without all that MSG, it will not be quite as savory. I guess we’re sacrificing a little less flavor for something that’s more healthful, at least according to me. I’ve stopped trying to convince people that eating lots of MSG is not a great idea; but as far as how it impacts one’s diet and carb cravings, I think the research is clear. In fact, forget the research, and just ask yourself why so many people are addicted to fast food.
It’s certainly not the quality, or appearance. Having said that, if you do want to get closer to the original, simply use a cheap, powdered chicken base to make your broth. That stuff is loaded with MSG, among other things, and may be preferable to many of you drive-thru junkies, he said judgmentally. Either way, I really do hope you give this a try soon. Enjoy!
Ingredients
3 tablespoons unsalted butter 1/2 cup finely diced onions
2/3 cup orzo pasta, or spaghetti broken into small pieces
1 1/3 cup white long grain rice
3 cups high-quality chicken broth
Spice blend:
1 1/2 teaspoon kosher salt, plus more if needed
1/8 teaspoon freshly ground black pepper
1/8 teaspoon coriander
1/8 teaspoon mustard powder
1/8 teaspoon celery salt
1/8 teaspoon paprika
1/8 teaspoon turmeric 1/8 teaspoon cayenne
1 tablespoon freshly chopped parsley
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Learn how to do Savory Coconut Rice – Sugar-Free and Easy for your friends and family.
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Make Savory Coconut Rice – Sugar-Free and Easy
I love coconut rice, especially as a side for spicy, grilled meats, but when I order it out, it’s usually too sweet for my tastes, and more closely resembles dessert than a side dish. So, I decided to create a more savory version at home, which I eventually did, after a few short decades of testing.
Turns out that cooking rice in water is way easier than it is in the much thicker coconut milk, and that’s just one of the issues. We also have to account for the fat being introduced, which is why I suffered through countless failed attempts, before finally nailing this formula. For me this features a great balance between stickiness and separation.
As far as the taste goes, the only sweetness here comes from the coconut milk, and some toasted coconut on top. If you want it sweeter, which apparently lots of chefs do, you can add a spoon of sugar, but that’s not what I’m into. I’m going to be serving mine with rich, fatty, often sweet-glazed meats, so I want a fairly simple, savory rice, that’s just subtly scented with coconut.
Having said that, there are lots of things you can add, like herbs, fresh vegetables, and/or sliced spring onions, so personal adaptation is very much encouraged. So, whether you wait for the grilled hoisin beef teased herein, or you already have something in mind, I really hope you give this coconut rice a try soon. Enjoy!
Ingredients for 4 servings:
1 1/2 cups jasmine or long-grain rice
1 rounded teaspoon finely grated ginger
1⁄2 teaspoon red chili flakes
1⁄4 teaspoon turmeric
1 teaspoon kosher salt
1 cup water
1 (14-ounce) can coconut milk (not coconut cream)
1 bay leaf
1/4 cup toasted coconut to garnish
- Bring to a simmer, cover, cook on low for 18 minutes. Turn off heat, leave covered 5 more minutes, then fluff and serve.
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Learn how to do Classic Rice Pudding – Word on the Street Is for your friends and family.
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Make Classic Rice Pudding – Word on the Street Is
It’s not every day you find yourself walking next to someone on the street, who’s eating from a ridiculously large tub of rice pudding. Well, that’s exactly what happened to me the other day, and it served as a reminder for what a great, and comforting dessert rice pudding really is.
For whatever reason, it’s usually not near the top when people list their favorite desserts, but despite that, it’s a proven crowd-pleaser, and quite easy to make, especially using this simplified, one-pot method.
Most recipes have you make the pudding in a clean pot, since, I’m assuming, they’re afraid the starch at the bottom of the pan used to cook the rice will burn. And, it probably would, unless you deglaze the bottom with cold milk before turning the heat back on. Not only will this simple step prevent the pudding from scorching, but also I think we get a little bit of extra toasted rice flavor. I also prefer an egg yolk to a whole egg, but regardless, be sure to whisk it in fast and furious, or they might scramble.
If you’re scared, you can temper the egg by mixing in a few spoons of the hot rice mixture, before blending in, but as I’ve said before, there’s nothing wrong with a little adrenalin-inducing danger in the kitchen. So, no matter what you garnish it with, or whether you eat it inside, or crossing Dolores Street, I really hope you give this a try soon. Enjoy!
Makes 4 Portions Rice Puddings:
1/2 cup uncooked white long-grain rice
1/4 teaspoon kosher salt
1 cup water
1/4 cup white sugar
1 1/3 cups milk
1/8 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 large egg yolk
1 tablespoon cold butter
2 tablespoons dried cherries, chopped
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Learn how to do Spanish Farro – An Ancient Recipe for an Ancient Grain for your friends and family.
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Make Spanish Farro – An Ancient Recipe for an Ancient Grain
Spanish rice was one of the first recipes I made for my parents after returning home from my first semester at culinary school. Ironically, I didn’t learn the recipe in class, but rather at a Mexican restaurant I worked at part-time.
I don’t remember much from that job, or decade, but I’ll never forget how that rice was put together, and that’s exactly how we’re doing it here – except for one minor detail. We’re not using rice.
I really love farro, and have used it in various rice preparations, always with great results. This was no exception, and maybe my favorite so far. This larger, meatier, “ancient” grain pairs perfect with the spices, and I find it even easier to cook perfectly than rice.
If you don’t have a pan like the one used in the video, simply prepare everything in a skillet. Once your broth starts to boil, transfer it into a 2-quart casserole dish, wrap with foil, and proceed as directed. Either way, I really hope you give this a try soon. Enjoy!
Ingredients for 6 portions:
2 tablespoons butter
1/2 cup finely diced onions
1 1/2 teaspoons kosher salt, or to taste
2 teaspoons cumin
2 teaspoons ancho chili powder, or other dried, ground chili
1 teaspoon chipotle
1/4 teaspoon dried oregano
3 tablespoons tomato paste
1 cup “pearled” farro, rinsed, drained well
2 cups chicken broth
- Bake at 350 F for 50-60 minutes, or until farro is just tender
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Learn how to do How to Make Sushi Rice That Even Works for Sushi for your friends and family.
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Make How to Make Sushi Rice That Even Works for Sushi
I don’t make sushi at home very often, or ever, since we’re surrounded by top-notch sushi chefs here in San Francisco, but that doesn’t mean I don’t make sushi rice. I think sushi rice makes a perfect side dish for just about any grilled meat, and since it’s perfectly fine at room temperature, it’s great for picnics.
You can even turn it into some quick tortilla-less tacos using nori seaweed wraps, as seen in the video. They make for such a unique summer meal – the perfect delivery system for any and all leftovers. I even seen it rolled into balls, and tossed in toasted sesame seeds, or seaweed, and served like truffles.
What I’m trying to say is, you can do a lot with this stuff. Including sushi. There are thousands of videos on YouTube showing how to make literally every type of sushi in existence, so check those out if you’re so inclined. Maybe one of these days I’ll even give it a go, if only for the “constructive criticism.”I really hope you give this sushi rice technique a try soon.Enjoy!
2 cups sushi rice, rinsed well, and left to dry for one hour
2 1/4 cups water
1/4 to 1/3 cup seasoned *rice vinegar, or to taste
* I buy mine already seasoned, but to make your own seasoned rice vinegar; combine:
1 cup rice vinegar, or cider vinegar
1/2 cup white sugar
4 teaspoons kosher salt
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Learn how to do This Tuna Poke is No Joke for your friends and family.
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Make This Tuna Poke is No Joke
There are many of foods I’ll stand in line for, and/or pay too much for, but Hawaiian-style tuna poke isn’t one of them. I can’t make a world-class croissant at home. I can make a decent one, but not a perfect one, so I’ll happily queue up at a boulangerie that does.
However, when it comes to poke, the technique is so basic that even the most inexperienced cooks can get something pretty much identical to what they’d get out. There’s one catch though. You have to use only the freshest possible tuna, even if that means it’s frozen.
Hopefully you’ll be able to get a hold of some fresh, sushi-grade tuna, but if you can’t, frozen will work. What many people don’t realize, is that most of the fish they enjoy at their favorite sushi restaurants has actually been frozen beforehand anyway. Google it, it’s true.
So, as long as the tuna is Grade A, or sushi grade, the frozen variety will work. Above and beyond that, all the other ingredients, except for the soy sauce, are optional. So, please use this video as merely a guide to the technique, understanding that this will work with so many different ingredients. I really hope you give this a try soon. Enjoy!
Makes 4 portions Tuna Poke:
1 pound sushi-grade ahi tuna (aka yellowfin), cut into about 3/4-inch cubes
Learn how to do Chicken, Chorizo & Prawn Jambalaya for your friends and family.
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Make Chicken, Chorizo & Prawn Jambalaya
Chicken, Chorizo & Prawn Jambalaya
Chicken and rice is always a really satisfying combination - with the addition of a bit of spice, chorizo & prawns it becomes even better! This has to be one of the best Jambalaya’s I have ever tasted.
Serves 4
Prep time: 20-30 minutes
Cooking time: 35 minutes
Ingredients
1tbsp olive oil
225g chorizo, roughly chopped
300g chicken breasts, cut into strips
50g butter
2 onion, roughly chopped
4 cloves garlic, roughly chopped
2 large red chilli, finely chopped
1 – 2 tsp jerk or Cajun seasoning
1 tsp ground cumin
1 tsp paprika
2 red pepper, seeds removed & roughly chopped
300g easy cook basmati rice
800ml water
½ tsp saffron strands, soaked in 1 tsp warm water
250g large raw king prawns, head and shell removed, deveined
Salt & freshly ground pepper
To Serve
Sour Cream
Method
1.Heat a large frying pan or wok until hot, add the oil and the chorizo and cook for 30 seconds on each side until golden all over. Remove from the pan with a slotted spoon and set aside.
2.Add the chicken to the pan and cook for 6-8 minutes until golden all over. Remove from the pan with a slotted spoon and set aside.
3. Add the butter then add the onion and garlic and fry for 2-3 minutes, or until softened but not browned.
4.Add the chilli and the spices and fry for 1-2 minutes or until the spices are fragrant. Now add the red pepper and fry until softened, 1-2 minutes.
5.Add the rice and stir well so that it is coated in all the spices. Add the water, saffron and the saffron water. Bring to the boil then reduce to a simmer, cover and cook for 12-15 minutes or until nearly all the liquid has been absorbed and the rice is just cooked.
6. Add the chicken, chorizo and prawns, cook for 4-5 minutes or until the prawns are cooked through. Season to taste and stir carefully.
7.Serve on warmed plates, with a good dollop of sour cream - enjoy!
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Learn how to do Turkey & Rice Meatballs (Albondigas) – Perfect for Spanish Thanksgiving for your friends and family.
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Make Turkey & Rice Meatballs (Albondigas) – Perfect for Spanish Thanksgiving
Making delicious meatballs with fatty, flavorful beef is no great feat, but creating something as delectable using ground turkey is another story. As the old joke goes, it may be bland, but at least it’s dry. So, you’re going to need a very specialized strategy, and by “specialized strategy,” I mean some cold, leftover rice.
As these simmer in your sauce or soup, the grains of rice absorb moisture, swell up, and create a relatively tender, moist meatball. Above and beyond that, you’ll also want to look for ground turkey thigh meat (available at most of your higher-priced grocery chains).
By the way, like all meatball/meatloaf recipes, you can test your seasoning by cooking a small piece of the mixture before rolling your ball. Even though the meat hasn’t simmered in the sauce yet, at least you can see if it needs more salt. I’ll just fry up a little patty, and adjust if need be, and suggest you do the same.
I didn’t intend this recipe to be a Thanksgiving dinner alternative, but now that I think about it, these could actually work. Maybe you have a small group, or don’t like looking at a giant carcass on the table (hey, some people are weird like that), or your in-laws are Spanish, and you want to show them you can pronounce “albondigas.”Whatever the occasion, I hope you give these a try soon. Enjoy!
Ingredients for about 20-24 small meatballs:
1 pound ground turkey thigh meat
1 packed cup cooked white long grain rice 3 cloves crushed garlic 1/4 cup chopped Italian parsley 1 large egg
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/8 teaspoon cayenne
1/4 teaspoon dried oregano
1 tablespoon olive oil
For the sauce (I didn’t measure these ingredients, so these are just guesses)
2 1/2 cups prepared tomato sauce
1 cup chicken broth, plus more as needed
1 teaspoon paprika
1/3 cup crème fraiche or heavy cream
1 tablespoon sherry vinegar 2 tbsp chopped Italian parsley salt and pepper to taste
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Learn how to do Lamb & Rice Stuffed Grape Leaves – Hours to Make, Seconds to Eat, Totally Worth It for your friends and family.
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Make Lamb & Rice Stuffed Grape Leaves – Hours to Make, Seconds to Eat, Totally Worth It
There’s no getting around the fact that these lamb and rice stuffed grape leaves, aka “dolmas,” take some time and effort to put together, but at least they’ll all be gone in just a few minutes. What I’m trying to say is, maybe make a double batch.
If you order these at your favorite Mediterranean restaurant, you’ve probably enjoyed the more common meatless version, but I really do love the lamb in these. The technique works the same no matter what you use, but of course, how much rice you use will affect how much liquid you need.
As far as the grape leaves go, I’ve only done these with the ones in the jar, which work great for me. I’ve heard these are even better with fresh grape leaves, but where the heck am I going to get my hands on those in Northern California?
As I mentioned in the video, these are wonderful at any temperature, which makes them a great option for parties. You can put them out warm, knowing that they’ll be just as delicious when they are cold. I garnished mine very simply with lemon and olive oil, but any cold yogurt sauce makes for a beautiful dip. I really hope you give these a try soon. Enjoy!
Ingredients for about 32 Lamb & Rice Stuffed Grape Leaves:
1/2 pound ground lamb
rounded 1/2 cup long grain rice
1/4 cup olive oil, plus more for drizzling
1 tablespoon currants
1 tablespoon pine nuts
1 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon dry oregano
2 tablespoons chopped mint 1 large egg
1 jar (16-oz) grape leaves, drained and rinsed
To cook the “Dolmas:”
4 cups chicken broth (tip: use already hot to save time)
Juice of one lemon
drizzle of olive oil
- Simmer, covered, gently for about 45 minutes or until rice is tender. I usually check at around 35 minutes, and play it by ear from there.
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Learn how to do Avgolemeno Soup – Totally Epic for your friends and family.
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Make Avgolemeno Soup – Totally Epic
Avgolemeno is one of those soups that I’ve made many times, but rarely from scratch. It’s usually a “there’s nothing in the house” type of thing, made with a carton of broth. Even in its quick-and-easy form, it’s a delicious, and comforting meal, but when you use a fresh, whole chicken, it becomes epic.
By the way, I mean “epic” as in ancient Greek poetry, not hipster cliché. Okay, I mean it both ways. Speaking of whole chickens, that’s your big decision here.If you want chicken meat in your soup, then you’ll only want to simmer the bird for about an hour, or just until cooked through.
This way you get a nice broth, and the meat will still be flavorful when you add it back in. If you don’t want meat in the soup, which by the way, is how my wife Michele much prefers it, then keep simmering until the chicken falls apart and all the flavor has been extracted into the broth.
Some recipes call for orzo pasta in this, but I like the Arborio rice. I think it gives just the right amount of starchiness and body, but any rice or small pasta will work here. The perfect amounts of lemon and egg are also up to you, and experimentation is recommended. I really hope you give this classic Greek soup a try soon. Enjoy!
Makes 6 Servings Avgolemeno Soup:
1 whole chicken, about 3 pounds
3 quarts cold water
2 tsp salt at least, plus more to taste
1 onion, chopped
1 carrot, chopped
2 ribs celery, chopped
2 bay leaves
1/4 tsp dried oregano leaves
2 tbsp extra-virgin olive oil
2 cups finely diced onion
2/3 to 3/4 cup Arborio rice, depending on how thick you like it
1/2 cup fresh lemon juice
2 large eggs
1/2 tsp freshly ground pepper
pinch of cayenne
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Learn how to do Mardi Gras Special: Red Beans and Rice – Comfortably Yum for your friends and family.
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Make Mardi Gras Special: Red Beans and Rice – Comfortably Yum
Any time someone asks the question, “What exactly is soul food,” the answer should always be a comforting bowl of red beans and rice. Just sit them down, give them a spoon, and when they finish, ask them if they understand. They will.
Like I say in the intro, there are thousands of ways you can make this, using all sorts of smoked pig parts and sausages, but there are really only two ways you can serve it – thin and soupy, or thick and creamy.
Once you slowly simmered your beans, and they’re very, very soft and tender, and your meats are falling apart, you’re ready to serve. If you ladle it up as is, you’ll have something that’s fairly loose, with most of the beans still whole. It’s great like this, and based on my travels to New Orleans, the more common style.
However, another popular technique is to smash and stir some of the cooked beans into the mixture as you continue cooking. This creates a much thicker, and creamier consistency, which I really enjoy when I want something a bit more substantial. It’s closer to a chili texture, and I love how the rice sticks to it.
This is totally up to personal taste, so if you’ve never made it before, try some on rice as soon as the beans are tender, and it’s still pretty juicy. Check it out, and then, if you want, you can continue cooking/smashing/stirring to end up closer to where I did.
Regardless of how thick you make yours, you’ll want to soak your beans overnight in cold water before starting the recipe. If you forget, which you will, you can always use the quick method. Bring the beans to a boil in large pot of water, turn off the heat, and let it sit there for an hour or so to soften up, and become easier to digest.
If you put enough meat in it, this is more than a meal, but it also makes a great side dish for barbeque, or pretty much anything. Throw in some collard greens, and maybe some cornbread, and let the good times roll. I hope you give this easy, red beans and recipe a try soon. Enjoy!
Ingredients for 8 portions:
1 tablespoon vegetable oil
12 ounces Andouille sausage, sliced or cubed
1 cup finely diced onion
3/4 cup finely diced celery
3/4 cup finely diced green peppers
4 cloves minced garlic
1 teaspoon freshly ground black pepper
1 smoked ham hock
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper, or to taste
2 quarts chicken broth or water, plus more as needed to adjust consistency
1 pound red kidney beans, soaked overnight
about 2 teaspoons kosher salt, or to taste hot sauce to taste
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Learn how to do Crispy Fried Boudin Balls – De-Casing A Cajun Classic for your friends and family.
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Make Crispy Fried Boudin Balls – De-Casing A Cajun Classic
The first time I had Cajun-style boudin sausage, I was confused. I’d ordered something called “sausage,” but that’s not what I got. Instead of the firm, meaty tube I was used to, I was served a tough, rubbery casing filled with a soft, wet, paste-like meat and rice mixture.
It had pork and alligator in it, among other things, and had I not been in one of the most famous restaurants in New Orleans, I’d have thought the chef had done something drastically wrong. It was incredibly delicious, but the texture, and the fact you had to squeeze it out of the casing to eat, took some time for me to process.
I’ve come to understand how and why it’s done that way, and it’s become one of my favorite foods. However, since the casing is nothing more than a delivery system, I much prefer to form the boudin into balls, and fry them as seen herein.
The textural contrast between the crispy outside and moist, savory inside is a wonder to behold. The taste is just as impressive. Intensely flavorful and satisfying, these boudin balls would win any Super Bowl food table on which they appeared. Hint, hint.
Just don’t leave out the liver! I know you “hate” it, but I don’t care, put it in anyway. It makes this wonder of American cuisine what it is. I really hope you give these boudin balls a try soon. Enjoy!
Ingredients for about 48 Boudin Balls, depending on the size:
1 3/4 lbs boneless pork shoulder, cut in 1-inch cubes
6 ounces chicken livers, cut in 1-inch pieces
1 yellow onion, diced
2 celery ribs, diced
1/2 cup diced poblano chili or green bell pepper
1/2 cup diced jalapenos (seeded first)
6 garlic cloves, minced
3 tablespoons kosher salt (1 1/2 to 2 tbsp if using table salt)
1 1/2 tablespoons black pepper
1 teaspoon chili powder
1 teaspoon cayenne
4 or 5 cups fully-cooked white rice,
1/2 cup fresh chopped parsley
1/2 cup fresh chopped green onion
Enough seasoned flour, beaten eggs, and plain breadcrumbs to bread the balls
- Fry at 350 F. for 3-4 minutes until browned, crisp, and hot inside.
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