It's amusing that my last, long ago last blog was on Kogi style Korean fusion food, because that is what this one is also about. After discovering the evil site, tastespotting.com, I am on a mission to create a ton of new recipes this year.
A few searches on some of my favorite ingredients, limes, cilantro, scallions, turned up a large assortment of Korean and asian recipes. I jotted down a number of ingredients and headed out shopping this morning.
After a few hours I arrived home with a lot of groceries and no real plan for dinner. After scrambling recipes I decided to go for Korean BBQ beef and chicken, for fusion tacos on scallion pancakes instead of tortillas.
A different approache than I had taken last time, but hopefully a tasty one. Find out tomorrow.
Friday, January 1, 2010
Monday, July 20, 2009
@KogiBBQ Style Asian Fusion Tacos
Like so many of my blogs, Twitter has pulled me away from posting on a regular basis. Properly formed sentences or even paragraphs are gone and in their place, 140 character statements along with the occasional TwitPic. High time to get back to some real blogging and get up to date with some pretty exciting stuff.
Even though I have made a few meals since my last post, I am just going to skip to the most recent. Pictures of the other meals can be found at http://www.twitpic.com/photos/failkitchen. There were some good ones, especially the berry pie and our Thai / Indian inspired meal of Tandori Chicken, Spicy Pork Skewers and Cold Peanut Noodle Salad.
Last week, we took a brief road trip to California and I had really wanted to try and track down a KogiBBQ Truck. They have become something of a Twitter phenom @kogibbq, as well as a hip eats in LA. However my plans were dashed as no one had the energy to make the hour long drive from our lovely spot on the beach.
Rolling into this weekend, it was just too damn hot to grill, running around 114 in Vegas, so I needed something easy and indoors for the Sunday meal. I don't remember if I had the idea before or after we hit the store, but I decided to try my blind attempt at making an Asian fusion taco based on the KogiBBQ cuisine.
I picked up some cole slaw mix, standard with cabbage and some carrots along with some thin sliced beef for the filling, a couple of store marinades, chipotle lime and a sesame ginger. My thinking was the chipotle for the meat, the sesame for the slaw mix. Other ingredients, I probably had at home, oh and flour tortillas (I read Kogi uses corn).
So here is what Kogi lists on their web site, regarding their Korean Short Rib signature taco. Marinated beef, grilled and caramelized, topped with sesame-chili salsa roja , julienne romaine lettuce and cabbage tossed in Korean chili-soy vinaigrette, cilantro-green onion-lime relish, crushed sesame seeds, sea salt, garnished with lime wedge, orange wedge and red radish wedge.
The next day after studying that a little closer, I realized I need some extra produce, I picked up some green onions, daikon radish, bean sprouts, cucumber, cilantro and jalapenos. My first thought was to do a take on the cilantro-green onion-lime relish. I would classify what I made as more of a salsa, then a relish, but it tasted good.
Basically I finely diced a chunk of the daikon radish, about half a cucumber, two green onions, cilantro, one jalapeno, added the juice of one lime, some rice wine vinegar, mirin, sriracha and chili garlic paste. It was spicy but the cucumber and radish gave it a nice balance.
I used my packaged slaw mix, threw in some bean sprouts, mixed in some sriracha, soy sauce, rice wine vinegar and some sesame ginger sauce. I wanted to make this a bit more on the sweet side to balance the heat from the other mixture and the meat which was marinade in the chipotle lime sauce.
Chopping done it was just a matter of quickly grilling the meat on the Foreman Grill, slicing it up and making tacos. That was it, done and done, pretty tasty I thought and a good jumping off point to expand on the idea and make it again for friends.
All the pics can be found on Twitpic and I want to thank @KogiBBQ for the kind shout out on Twitter.
Even though I have made a few meals since my last post, I am just going to skip to the most recent. Pictures of the other meals can be found at http://www.twitpic.com/photos/failkitchen. There were some good ones, especially the berry pie and our Thai / Indian inspired meal of Tandori Chicken, Spicy Pork Skewers and Cold Peanut Noodle Salad.
Last week, we took a brief road trip to California and I had really wanted to try and track down a KogiBBQ Truck. They have become something of a Twitter phenom @kogibbq, as well as a hip eats in LA. However my plans were dashed as no one had the energy to make the hour long drive from our lovely spot on the beach.
Rolling into this weekend, it was just too damn hot to grill, running around 114 in Vegas, so I needed something easy and indoors for the Sunday meal. I don't remember if I had the idea before or after we hit the store, but I decided to try my blind attempt at making an Asian fusion taco based on the KogiBBQ cuisine.
I picked up some cole slaw mix, standard with cabbage and some carrots along with some thin sliced beef for the filling, a couple of store marinades, chipotle lime and a sesame ginger. My thinking was the chipotle for the meat, the sesame for the slaw mix. Other ingredients, I probably had at home, oh and flour tortillas (I read Kogi uses corn).
So here is what Kogi lists on their web site, regarding their Korean Short Rib signature taco. Marinated beef, grilled and caramelized, topped with sesame-chili salsa roja , julienne romaine lettuce and cabbage tossed in Korean chili-soy vinaigrette, cilantro-green onion-lime relish, crushed sesame seeds, sea salt, garnished with lime wedge, orange wedge and red radish wedge.
The next day after studying that a little closer, I realized I need some extra produce, I picked up some green onions, daikon radish, bean sprouts, cucumber, cilantro and jalapenos. My first thought was to do a take on the cilantro-green onion-lime relish. I would classify what I made as more of a salsa, then a relish, but it tasted good.
Basically I finely diced a chunk of the daikon radish, about half a cucumber, two green onions, cilantro, one jalapeno, added the juice of one lime, some rice wine vinegar, mirin, sriracha and chili garlic paste. It was spicy but the cucumber and radish gave it a nice balance.
I used my packaged slaw mix, threw in some bean sprouts, mixed in some sriracha, soy sauce, rice wine vinegar and some sesame ginger sauce. I wanted to make this a bit more on the sweet side to balance the heat from the other mixture and the meat which was marinade in the chipotle lime sauce.
Chopping done it was just a matter of quickly grilling the meat on the Foreman Grill, slicing it up and making tacos. That was it, done and done, pretty tasty I thought and a good jumping off point to expand on the idea and make it again for friends.
All the pics can be found on Twitpic and I want to thank @KogiBBQ for the kind shout out on Twitter.
Monday, March 16, 2009
Now For The Fail - Corned Beef Champ
So a big bowl of red skin mash, not yet seasoned, a hunk of corned beef, not yet sliced, cabbage which Storm will not touch and some bacon that needed to be fried. Let the craziness ensue.
I decided to slice up all the beef nice and thin for sandwiches, we had some Russian Rye and Thousand Island ready for sammies. I had a bit of a stub from the end lying on the cutting board as I started frying up the bacon. I was thinking I would add some bacon to the red skin mash.
Originally I had intended to do some traditional champ of potatoes and cabbage to try and sneak the cabbage into Storm's meal. Figured it might be helped by sauteing the cabbage in bacon grease. Are you feeling it yet?
So I started heating up some potatoes for myself, seasoned salt and pepper, butter, added in some of the bacon / cabbage mixture, threw on some cheddar cheese, well cause it was there, and threw in the little stub of left over corned beef (chopped up) and presto...
Corned Beef Champ. The fail? I failed to make enough.
I decided to slice up all the beef nice and thin for sandwiches, we had some Russian Rye and Thousand Island ready for sammies. I had a bit of a stub from the end lying on the cutting board as I started frying up the bacon. I was thinking I would add some bacon to the red skin mash.
Originally I had intended to do some traditional champ of potatoes and cabbage to try and sneak the cabbage into Storm's meal. Figured it might be helped by sauteing the cabbage in bacon grease. Are you feeling it yet?
So I started heating up some potatoes for myself, seasoned salt and pepper, butter, added in some of the bacon / cabbage mixture, threw on some cheddar cheese, well cause it was there, and threw in the little stub of left over corned beef (chopped up) and presto...
Corned Beef Champ. The fail? I failed to make enough.
This Week In Fail
So the past couple weeks there was little happening because of the cold weather. No Q's happened and very little happened in the kitchen per se. Now with the weather turning to the eighties, we are going into full swing in the food department.
Saturday we went easy with some chicken wings and jalapeno & sweet pepper poppers (wrapped in bacon, of course). It was a nice little dinner for a really beautiful Saturday night, that was perfect for grilling and drinking beer.
Sunday we had some jumbo 12 count shrimp and small strip steak to feast upon. Decided not to grill because the neighbors were being too loud and annoying. Also because I was busy finishing off the corned beef that was going to comprise most of the meals this week.
I pulled the corned beef and potatoes out about 730 last night, let the meat sit and quick mashed the potatoes. Let everything cool and put it away for later consumption.
Saturday we went easy with some chicken wings and jalapeno & sweet pepper poppers (wrapped in bacon, of course). It was a nice little dinner for a really beautiful Saturday night, that was perfect for grilling and drinking beer.
Sunday we had some jumbo 12 count shrimp and small strip steak to feast upon. Decided not to grill because the neighbors were being too loud and annoying. Also because I was busy finishing off the corned beef that was going to comprise most of the meals this week.
I pulled the corned beef and potatoes out about 730 last night, let the meat sit and quick mashed the potatoes. Let everything cool and put it away for later consumption.
Sunday, March 1, 2009
Weekend Grilling
We had a full weekend of grilling, some chicken, steak, shrimp. Tried a few recipe variations, improved on some other old favorites, on to the menus.
Not much in the way of failure, cleaned the grill up on Saturday, but still had some flare ups. The chicken on Sat was pretty juicy so it kept sparking the fire even before the chicken was sauced. The chicken turned out very nice, we used some Sweet Baby Ray's Sweet Vidalia Onion BBQ sauce, some caesar salad.
We also had some nice jalapeno poppers going, cooked them a good hour and they were really nice. Been checking out a nice little website (nice for products and information, not so much for the 1990's design), irondesert.com .
I had also marinated a steak on Saturday, but did not get around to grilling it until Sunday. Got a pound of shrimp to go with it, and we did some surf and turf. Added some grilled mushrooms, garlic bread and another caesar salad and we had quite a full plate.
Was pretty happy with how everything turned out, good weekend.
Not much in the way of failure, cleaned the grill up on Saturday, but still had some flare ups. The chicken on Sat was pretty juicy so it kept sparking the fire even before the chicken was sauced. The chicken turned out very nice, we used some Sweet Baby Ray's Sweet Vidalia Onion BBQ sauce, some caesar salad.
We also had some nice jalapeno poppers going, cooked them a good hour and they were really nice. Been checking out a nice little website (nice for products and information, not so much for the 1990's design), irondesert.com .
I had also marinated a steak on Saturday, but did not get around to grilling it until Sunday. Got a pound of shrimp to go with it, and we did some surf and turf. Added some grilled mushrooms, garlic bread and another caesar salad and we had quite a full plate.
Was pretty happy with how everything turned out, good weekend.
Sunday, February 15, 2009
Valentine's Day Fail
pic forthcoming
We opted to stay in for Valentines Day, so that meant the Fail Kitchen was open. We opted to shop at Trader Joe's and plan the meal dependant on what we found. I was thinking surf and turf, and they had some lovely tri-tip steaks. But we opted to check out the frozen seafood first, hey desert, hard to find the fresh stuff.
We settled on some scallops and ahi tuna steaks, picked out a couple bottles of wine, some desert and we were set for dinner. Also picked up some steaks and chicken sausage for a BBQ on Sunday, TJ's has the best chipolte flat iron steak.
Later we picked up some mushrooms to sautee, it was going to be a lot of butter and garlic on this evening... good thing we were staying home. All in all the meal turned out well, the flavors on the ahi and scallops were not super impressive. The tuna was pre marinated in olive oil, red pepper flakes and some other things, but didn't really carry the flavor.
The scallops I just straight up pan seared with salt and pepper, they could have gone another minute and been closer to perfect. I felt they were a bit cool in the center, cooked through, but not as firm as they should have been.
Our espresso / chocolate mousse desert was good, but tiny. The appetizer of our favorite brie, an fabulous rustic ciabatta bread from TJ and their wine infused salami was the best course of the meal.
Not too much fail last night, but their is always today!
We opted to stay in for Valentines Day, so that meant the Fail Kitchen was open. We opted to shop at Trader Joe's and plan the meal dependant on what we found. I was thinking surf and turf, and they had some lovely tri-tip steaks. But we opted to check out the frozen seafood first, hey desert, hard to find the fresh stuff.
We settled on some scallops and ahi tuna steaks, picked out a couple bottles of wine, some desert and we were set for dinner. Also picked up some steaks and chicken sausage for a BBQ on Sunday, TJ's has the best chipolte flat iron steak.
Later we picked up some mushrooms to sautee, it was going to be a lot of butter and garlic on this evening... good thing we were staying home. All in all the meal turned out well, the flavors on the ahi and scallops were not super impressive. The tuna was pre marinated in olive oil, red pepper flakes and some other things, but didn't really carry the flavor.
The scallops I just straight up pan seared with salt and pepper, they could have gone another minute and been closer to perfect. I felt they were a bit cool in the center, cooked through, but not as firm as they should have been.
Our espresso / chocolate mousse desert was good, but tiny. The appetizer of our favorite brie, an fabulous rustic ciabatta bread from TJ and their wine infused salami was the best course of the meal.
Not too much fail last night, but their is always today!
Wednesday, February 4, 2009
Post Super Bowl Fry Party
Catching up on my posts as usual, when we last left off I had mentioned a post SB party on Monday. I had already planned on making some Green Pork Chili, seen above, in the about to be roasted phase. But that was not enough, we also decided to have a Fry Party.
On Saturday we purchased a small deep frier and spent Monday morning looking for things to fry in the poor little machine. It had no idea what it is was in for...
The first victim arrived in the early afternoon, we fried pizza rolls, lumpia, dill pickles, all fabulous. We drank Kaffir Lime Mojitos and enjoyed the afternoon. We were joined by a couple more victims later when we continued with more of the same and some lovely homemade onion rings. Those were awesome.
After a break to let the oil cool and change it out while I worked on the chili, we moved onto desert. Oreos, cheesecake bites, Milky Ways, Heath Bars and Reeses PB cups, everything got eaten before I could take pictures.
Definetly a fun but deadly (to your arteries) little time was had. Oh and the chili turned out great also, we had that for dinner on Tuesday.
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