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Archive for August, 2015

Try a Little Something New

I’m all about a new adventure, be it food, travel, you name it.  I’m not sceered!  Well, usually not, but even if I am, I usually go for it rather than take a chance on missing out on something wonderful.

Yesterday’s lunch was something wonderful.

A group of ladies in my department go to lunch once a month, drawing from suggestions we have all submitted.  Yesterday we went to a great Japanese restaurant that just hired a new Korean chef. I thought that was odd interesting, but after going, I now see the best of two great worlds colliding.

I have ventured a little into Korean food, but not a lot. Maybe a spicy pork something here, a little squid or octopus there, but not much.

Yesterday I ordered (per the suggestion of my colleague, who is Korean) the Bulgogi (beef) Bibimbap ( think Hanson – mmmbop, similar pronunciation I think). No, I didn’t ask for it, I pointed at it, as my friend gave some specific instructions to our waitress in a string of about 70 words a minute, with gusts up to 90.

Here is the lovely, scrumptious bowl of goodness.

Bibimbap (stoned)

Now, I’m not even going to pretend that I know every ingredient that was in there, but can tell you it was amazing.  It did have thinly sliced spicy beef, rice, thinly sliced carrots, cucumbers, mushrooms  and other vegetables and a bit of squid. Topped with that perfectly cooked egg, it was served in a piping hot stone bowl.  The bowl is so hot that anything that touches it sizzles for a minute.  There is a golden brown, crispy layer of rice in the bottom of the bowl.  Everything is mixed together before eating, and of course I added a little sriracha-like sauce to heat mine up a bit more.

There is a little side dish there with anchovies and squid to add if you like.

All this to say, if you step out of your comfort zone a little on the food-front,  you can be pleasantly surprised.  Try a little something new, try a little something different.

Be adventurous!

I’m now in search of another culinary adventure.  Suggestions?

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Some Like it Hot

That would be me. Hot and spicy, the hotter and spicier, the better. I likely burned my taste buds out years ago.

This week I was having a curry craving, so I made one of my quick go-to meals. I thought I’d share, as it’s so easy and so quick.

I got this recipe in some form about 35 years ago from a British lady that made it every Friday night for a business. However, her recipe called for a few different ingredients, the main difference being that I use chicken, and she used…goat. Yep. While I do like a good goat curry, I’ve haven’t, and likely won’t, make it.

So, ingredients for this yummy dish as I make it are as follows:

1 – 2 TBSP Coconut oil (you can use your favorite oil that tolerates med high heat)
2 medium or 3 small chicken breasts
1 small white onion
1 can of diced tomatoes
1/4 cup of water if you need more liquid
Curry as needed
Red pepper flakes taste
Salt to taste

Yes, that’s all.

I cut the chicken into small bites, and combine in a bowl with the onion. I pour a little curry powder in and mix around until it looks like it’s all coated. I keep adding curry powder until it turns this beautiful warm golden color.  And oh, the fragrance.

I then sprinkle red pepper flakes to taste (a lot for me), and a little salt.  Put the oil into a skillet and add the chicken mixture, and heat over medium high heat for about 3 to 5 minutes. This sears the meat and keep the juices in.  Just stir occasionally until chicken begins to brown a bit.  Isn’t that beautiful?

chicken curry 1At this point add the diced tomatoes, put a cover on the skillet and go eat a couple of bon bons and sip a mint julep on the back porch for about 15 minutes.  Or in my case, go take the laundry out of the dryer from yesterday, fold and put away and put a new load in and your supper is ready.

completed chicken currySomewhere in there, like before I start the chicken, I make a pot of brown rice and serve the curry chicken over it.

I can’t even tell you how good this is. If you don’t like it hot, omit the red pepper flakes.

Make and enjoy.

Tune in tomorrow and I will share my hot and spicy adventure from today.

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