Thanksgivng 2014 and the leftovers!

Have you taken off your turkey pants yet? After 4 days of stuffing my face, nothing seems to fit me any more so I still have my turkey pants on. 😉

I just finished cooking some turkey curry with the very last batch of turkey meat!

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Yesterday, I tried making this salad below, which came out great.

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Basically, take some of dry, white turkey meat, cut up some veggies
(onions, scallions, bell peppers, etc.) and mix with this dressing I use to make a smoked duck salad. How to make the dressing (4 servings) : 3 table spoons wholegrain mustard, 2 tablespoons sugar, 2 tablespoons honey, 5 tablespoons of vinegar and some minced garlic. BAM! Thanksgiving food is one of my favorite but let’s admit it. It’s very heartattacky! This way, you still get to enjoy the turkey as much as possible yet in a healthier way. 😉

Speaking of awesomeness of Thanksgiving food, this year, instead of going up to see the family, we decided to stay here and cook. Here’s what we cooked and, I gotta say, it wouldn’t have been as fantabulicious without Food Network Magazine. 😉

Appetizer 1: Cornbread-Chorizo Stuffed Mushrooms (Recipe here!)

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Appetizer 2: Bacon-Wrapped Shrimp (Recipe here!)

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Side 1: Apple and Sausage Stuffing (Recipe here!)

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Side 2: Sweet Potatoes and Marshmallows (Recipe here!)

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Side 3: Swiss Chard Gratin – Special thanks to Jo for cooking this for us last year! (Recipe here!)

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Side 4: Jalapeno-Bacon Skillet Cornbread (Recipe here!)

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Side 5: Roasted Garlic Mashed Potatoes (Recipe here!) & Gravy by hubby!

Everyone was in food coma after dinner. 🙂

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No matter how stuffed you are, you can’t skip desserts! Thanks to Erika, who is an awesome baker, Thanksgiving night was finally complete!

IMG_0843.JPGHope everyone had an awesome turkey day! Gobble gobble!

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Kimchi Stuffed Chicken Thighs

How does this dish look? Whatever you think, it’s beyond that! 🙂

Here’s a little behind-story of how this dish was born! Main ingredients are kimchi and chicken. Kimchi is a traditional Korean food but this dish is not traditionally “Korean”. Actually, I gotta thank my husband – ex hotel chef- who created this awesome dish for the Korean Food Cooking Contest held in Seoul, Korea in 2011. There were a lot of “foreigners” who cooked great dishes but his kimchi stuffed chicken thighs were the most loved dish by the audience, who were mostly culinary students. Since then, it’s been HIS dish and I am totally stealing it this time because I did it on my own with a little personal touch!  :p

*** Recipe ***

1. Get a couple of chicken thighs and debone them.

2. Pound them flat, if necessary.

3. Sautee some chopped kimchi. Depending on your preference, add veggies and/or cooked rice. I put some zucchini (to add more color) and rice.

4. Spread the cooked kimchi onto the flat chicken thighs and roll them.

5. Season the outer part of the chicken thighs – the hubby used sweet Thai chili sauce but this time I used bacon, which turned out to be really good.

6. Put them in the oven for 25-30 minutes (380°F) COVERED.

7. Get rid of the cover and broil them for about 5-10 minutes (both sides) so they get that sexy color!

Tada~ You see what I am saying about that sexiness here??!! Let them sit for a couple of minutes before you slice and plate them.

You can do so much with this dish in terms of presentation. I cooked some cauliflower to go with it. The hubby made some tangy salad last time (first picture above). Get creative and amuse your senses! Enjoy!

 

 

Samgyeopsal, Ultimate Meatlovers’ Dish

Samgyeopsal!

The picture up there said it all. Pure delight in your mouth. Every single person in Korea has had this and vegan population in Korea is pretty insignificant probably because samgyeopsal is so irresistible!! You can’t go vegan with this meat cooking right in front of you!

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What’s cooking on the pan:

– Meat: Go to any Asian grocery store (in my case, I go to H-Mart) and look for “sliced pork belly”. It is basically thicker bacon meat that’s not cured or smoked. Frozen samgyeopsal works just fine too.

– Garlic: Slice garlic cloves and just throw them in the pan with the meat. No rules.

Kimchi: Yup. Kimchi it is. Even if you might like the strong taste of kimchi normally, you will be pleasantly surprised with the amazing taste of cooked kimchi. Trust me and try this.

– Pan? Your regular non-stick frying pan works fine but if you want to get a little fancy, try your breakfast griddle! It seems that someone made it just for samgyeopsal without telling anyone this secret! *Warning: lots of grease!

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“Triple-S” Salad – Spicy, Sweet and Sour!

It’s got all the flavors that you can imagine. Just grab a bag of any lettuce at the supermarket. I usually get red leaf and a mix of other greens. All you have to do is to toss it with this mind-blowing dressing!

Pepper flakes (2) + Soy sauce (2) + Fish sauce (1, optional) + Honey(1) + Vinegar (2) + Sugar (2) + Minced Garlic (1) + A hint of sesame oil

After tossing it nicely in a big bowl, if you are into a nice presentation, sprinkle some sesame seeds! ALL DONE!

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SoMac! = Soju + Maekju (Beer, in Korean)

A complete Samgyeopsal meal is finally served with some SoMac! Soju can be purchased pretty much at any ABC store in Virginia for $4-$6 a bottle (it’s kinda sad because it’s less than a dollar in Korea). 😦 Anyway, watch these people make SoMac. ->; So Cool! http://www.youtube.com/watch?v=JL6oWNgAZNs

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No exaggeration. Not a month goes by without Samgyeopsal in Korea. If you have a regular job, not a week goes by without it. This is meat lovers’ ultimate pilgrimage so you should try it some time. If it’s too much headache for you to do it at home, go find any Korean style BBQ restaurant. It is one of those things that you can’t really mess up! Enjoy!