Pulgoki and Kimchi Casserole

Well I was slightly surprised I went to pizza hut this week end just for the heck of it and much to my surprise I was greeted by a hostess and seated in front of a huge menu which included appetizers seafood and a section called risottos? Intrigued I gave it a shot and while not true risotto (Italian aboriol rice) it was quite good, here is my translation.

Shopping list

Pulgoki

1. soy sauce


2. red pepper paste


3. brown sugar


4. 1/2 lb beef sirloin or your favorite cut sliced thin (1/2 inch)


5. Roasted sesame oil


6. Hand full of finely chopped green onion


7. Coke


8. Ginger root

Béchamel (Alfredo)

1. Milk whole (don’t use reduced fat you’ll probably burn it)


2. Salt , pepper ,and Nutmeg


3. Hot sauce (Tabasco)


4. Parmesan cheese


5. Mozzarella

1. cheeseKimchi your favorite brand or probably the only one you can find


2. Cal rose rice (or what ever white rice you like)Shiitake mushrooms

let's cook

Pulgoki

• 1/2 lb beef sirloin or your favorite cut sliced thin (1/2 inch)


• Roasted sesame oil


• Hand full of finely chopped green onion


• 1/2 can of coke


• 1 oz ginger root, thinly sliced


• 1 oz garlic, thinly sliced


• 2 cups soy sauce


• 1tlb spoon red pepper paste


• 2 tlb spoons brown sugar

This stuff is great on the bbq the meat should marinade at least half an hour or longer you could even use it on a nice fat steak but you should marinated it for at least a day.

Once your beef is ready sauté it with some sliced mushrooms (I used shitakes) and set a side.

Sauce Béchamel

Now we need some sauce I would strongly suggest buying some of your favorite Alfredo sauce but if you in it for the cooking experience here is my recipe for sauce béchamel

• Bring to boil 2 cups whole milk


• Wisk in Cornstarch slurry (3 oz water and 1 table spoon cornstarch mixed toughly)


• Remove from heat and season with salt, pepper, and nutmeg to taste


• A shot or two of your favorite hot sauce


• A heaping cup parmesan cheeseWisk till smooth, it should be a little heavier than soup.

Next prepare some rice any rice will do but to keep it authentic try cal rose short grained rice.(usually in the Asian food section) but like I said if you cant find the rice use uncle Bens.

In a ceramic casserole dish place a layer of rice next and a spoon full of the sauce and layer in your beef be generous. Now use kimchi and cover with a thin layer. Sauce the top (I like a lot) and cover with parmesan and mozzarella cheeses and bake for 20 min at 350 degrees till brown and bubbly.

Bacon wrapped crab stuffed shrimp
Ok now that Troy has your attention let us begin

Jalapeño white sauce
Dice a small can of pickled jalapeños and retain the juice.
get about 6 ounces of chicken stock boiling and add a cup of cream
once this comes to a boil add some roux or cornstarch to thicken
add the jalapeño juice and about two table spoons of the chopped chilies
then add about 3tablespoons sour cream and four ounces each cheddar and jack cheese
remove from heat and stir briskly
the sauce should be off white smooth and just a little bit of heat
Stuffed shrimp
start off with some nice large shrimp I use 18 to 21 per pound commonly called jumbo
butterfly the shrimp and devein
use some nice jumbo lump crab meat
insert some crab about an once in to the center of a butterflyed shrimp
Now use some of the precooked bacon use half a slice to wrap the crab and shrimp and secure with a tooth pick.
You’re ready to cook. Fire up the oven the 400 and place the shrimp packets in a lightly greased pie pan and stand back. It should take about 15 minutes but keep checking after ten min.
When ready just lay down a little puddle of sauce and arrange the shrimp decoratively if your a fancy boy, me I’ll just dunk em!

Chilaquiles are a traditional Mexican dish consisting of fried tortilla chips, bathed in green or red salsa or mole. and broiled or grilled with a cheese topping. Sometimes chicken strips are mixed into the sauce, or the dish can be served with a fried egg on top or a strip of meat alongside.
They are most commonly eaten at breakfast time.
Unlike nachos which are served as a crispy snack, chilaquiles are a main dish and are not served until the tortilla chips are thoroughly soaked and softened by the salsa. This makes them a popular recipe for stale chips or those with a bad taste as the other flavors mask the chips
Those wacky guys are at it again at wikipedia
Chilaquiles are the traditional mexican breakfast that can be bolsterd by any number of meats and vegi

Chilaquiles ala Gringo

1. Cut corn tortillias into triangles and fry un till just barley crisp
2. Next cube up some leftover steak ,roast, or use some caned roastbeef drained and rinsed
3. Fry up some chrorizio
4. Add one can mild diced chiles
5. And one cup of good fresh salsa
6. Toss in your cooked beef And add your chips
7. Then add some canned enchalada sauce and cook for five minutes stiring often
8. Empt this mix into a baking dish and add cheese on top and bake at a high temp 400 for a
9. few minutes untill the cheese has melted
10. Pull it out wack you self off a chunk and top sour cream
11. Goes great with eggs anyway you like them.
    

Ceviche

Grab your self your favorite Mexican beer and get ready for a great summer time treat. there is no cooking involved but it dose take 24 hours in the fridge

This recipe starts off with a salsa base so let starts off there.
Salsa fresca

1. Take 5 to 7 roma tomatoes dice finely
2. Finely diced yellow onion (or white just not the red kind)
3. Finely diced garlic 2 cloves to a whole head of the stuff I like it strong!
4. Add two large jalapeños
5. Dice five or ten or radishes depending on size
6. Peel and seed then dice one large cucumber
7. Fire roast 1 or 2 ears of fresh corn (what? Just peel and clean corn then roast over burner for a few
8. inutes till it just barely burns)
9. Dice one each small red green yellow bell pepper
10. Juice 2-3 limes
11. And salt and pepper to taste
12. This mix will marry over night in the fridge or use it right away
    
    Next the sea food mix
    
13. Some fresh white fish diced finely
14. Nice small bay shrimp
15. Fresh small bay scallop
16. The juice of 10 to 15 limes
17. You can always buy a nice jug of fresh juice its ok
18. Now you need to marinade the fish in the juice for at least 24 hours
19. The acid will cook the seafood.
20. Drain the seafood and ad this to the salsa mix
21. Then give it a generous glug of catsup (a glug is a technical term for when you turn a bottle of catsup upside down and shake it till you hear glug then stop about 4 table spoons)
22. I like to ad a finely diced avocado
23. Then and here is the important part
24. Make sure you have your beer on ice and some tortilla chips kick back and enjoy.
    
    
    

Hey who wants some frikin Carnitas

Carnitas(from the Spanish for "little meats") is a type of braised or roasted (often after first being boiled) pork in Mexican cuisine. Sometimes it is actually prepared by frying, although this method is less traditional. It can also be made from beef using a chuck roast, although using pork seems to be the more common method.
Pork carnitas is traditionally made using the heavily marbled, rich 'boston butt' or 'picnic ham' areas of the hog. Contrary to their misleading names, these are neither butt areas nor ham areas, but rather the upper and lower sections of the front shoulder of the hog. The 6-16lb sections are usually sectioned down to a workable (6-10lb) size and seasoned heavily before slow braising or slow roasting, generally in the range of 160-180 F for 8-12 hours. At this stage the collagen in the meat has broken down sufficiently to allow it to be pulled apart by hand or fork or chopped by using a cleaver.
Having been dismantled, some of the rendered liquid is added back to the pork. Prior to serving, the pork is placed in fairly shallow pans to maximize surface area, then roasted at high (375-425 F) heat for a few minutes to produce the famous alternating texture of succulent softness and caramelized crispness.

Here is how Imake it

1. Get your self a three to four pound pork butt and chop into 2-3 in chunks
2. In a shallow roasting pan place 2 fresh jalapeño 2 seranos and 1 pablano chilies
   2-3 cloves of garlic
3. Coat the meat in Chile powder and add to the pot.
4. Add enough orange juice to cover half way up the meat
5. Chop one bunch of cilantro
6. Add a table spoon of salt and ½ tlb of pepper
7. Cover and roast at 300 degrees for at least 3 hours
8. Cooking time will vary according to how much meat you have
9. But you can check it with a fork; you want to be falling apart.
10. Once you have reached the fork tender stage drain OJ and spread out meat and dry roast for 15- 25 minutes to crisp it up

use it in tacos or buritos i like it covered in salsa verde .

enjoy

Carne asada is a Mexican style of cooking, literally meaning "grilled meat." Most recognized with the meats Ranchera (Chuck Steak), it is one of the most popular staples to Mexican food. It can be found in tacos, tortas and burritos. Mexicans traditionally hold barbecues with carne asada as the main dish.
In Mexico and the American Southwest you will find that Carne Asada is the Mexican equivalent of Barbecue. It is meant in the party sense of the word. Traditionally a large fire pit is used to prepare this party but you can use whatever you have. Since everything is prepared over direct heat you don’t need a lid or a fancy grill. The cut of beef you use doesn’t need to be fancy either.
Carne asada can be traditionally prepared using lemon juice, garlic, and green or white onions. The beef is marinated in these ingredients and then placed on the grill.
Carne asada can also be marinated with beer and orange juice and instead of lemon juice, key lime juice.

According to wikipedia
Carne according to Troy
I grew up les than 20 miles from the mexico boarder Carne Asada is more than food its a life style. here's my recipe.
start with 2-3 pounds of cleaned top sirloin cut 1/4 inch thick(place in a bowl)
juice 2 lemons
juice 4 key limes
juice 2 navel oranges
1 tlb spoon of garlic
1 tlb spoon of each black peper ,white peper , oregeno,onion powder ,
and 1/2 tlb spoon cayane peper
slice up roughly 1 yellow onion
halve 2 jalepeno and 2 serano chiles
halve 1 package button mushrooms
rough chop 1 bunch of cliantro (steams are and leaves)
1 can cheap beer (bud )
1 cup soy sauce(yep it realy helps)
1/4 cup lee kum kee chile paste ( or any chile sauce i recomend this one its my favorite .)
now the important part is to leave it alone for 2 days . now thats it's ready fire up the grill grab some tortillias and some gaucomole and enjoy.