Got a grill going and used it as a smoker. Coals and cherry wood on one side for indirect heat.
While thats heating up I got the fish ready.
Drizzle a little canola oil on both sides of the fish and rub it around. Then add the seasoning blend to both sides. Set aside while the grill heats up.
Place a skillet over the heat side, when its hot put some oil in it. Place the fish in and sear one side. Put the skillet on the indirect side and turn fish over, drizzle some lemon juice on them. Fresh squeezed lemon if you can. Close the lid and get the temp down a bit. Check the fish about 5 minutes check if they flake easily, if not close lid and check another 5 minutes. Don't over cook them. Just like baking them in the oven but over coals and wood.
The blackened seasoning I used is below or use your own it will come out good.
Had a pork belly, put some salt and pepper and covered well with rub and sone chili powder.
Let it sit until smoker had steady temperature of 250 degrees f. Put it on fat side up. Placed a drip pan under it. Smoked with a apple wood.
When internal temp reached 165, I placed it on foil and poured the drippings with a little maple syrup and loosely wrapped it. I let it stay in for internal temperature of around 180 degrees f. The probe of thermometer went in very easily which is what I was going by, not so much the temp, It took about four hours.
Made one marinated with teriyaki sauce overnight. Turned out good.
The wife made mac and cheese with several types of cheese and other stuff and finished it off in with the belly. Threw some asparagus in also, because why not.
When pork belly was done, let it rest for half hour, it was all very good. Meat was nice and juicy.
Season both sides with the paprika salt and pepper.
Heat a skillet with medium high heat, add a couple tablespoons of the butter.
Sear the chops until golden brown and middle is not pink, few minutes each side.
remove chops and set aside. Melt rest of butter in the same skillet and add the mushrooms.
Cook the mushrooms until golden brown color, four or five minutes. Add garlic and mustard
and cook a few minutes until garlic smells good.
Stir the flour in a cup with a little cool water and add to skillet. Slowly pour in the
beef broth and stir it all together. Season with salt and pepper and go to medium heat.
Keep stirring until sauce thickens, add more flour for thicker sauce. Be sure to mix flour in a little bit of water first. Taste if needs more seasonings.
Mix the chops back in the skillet for a few minutes and cook until heated up.
Rub some olive oil on the chicken then season with salt and pepper.
Heat a skillet on medium high. Add tablespoon butter and some olive oil. Sear the chicken skin side down until golden crispy then do the other side then sit it on a plate.
Dice the onion and crush the garlic. Put it in the skillet the chicken was in for a few minutes.
Take it off the heat. Add paprika and flour and mix it all together. Put the skillet on medium heat and add broth and stewed tomatoes. Mix it till its smooth. Place the chicken in the skillet and get some sauce all over it.
Cover and place in oven 400 degrees for 25 minutes or chicken is tender.
Bring a pan of salted water to boil and make your noodles. Drain and add remaining butter.
When the chicken is done, take it out of the skillet put sour cream in and mix. Add noodles and mix, add the chicken and mix it all together.
I had three bone in split chicken breasts. Sprinkled kosher salt on them and put them in a plastic bowl. covered them with beer and a little water for about six hours.
Take out and pat dry. Cover well with a rub, I did this one. Mix 1/4 cup brown sugar, teaspoon salt, some chili powder, teaspoon ground cumin, tablespoon instant coffee, tablespoon garlic powder, onion powder, mustard powder, little bit of paprika, black pepper, tablespoon cayenne pepper.
Preheat grill. I used charcoal and mesquite chunks. Shoved to one side for two zone cooking.
Place on grill skin side up on the indirect heat side. Rotate every 15 or twenty minutes, do not flip. Keep skin side up.
When internal temp reaches 150 put them over direct heat side skin down,
Put bbq sauce on them. Only the skinless side to keep skin a little crispy. If doing skinless do both sides. I can adjust charcoal height so I raised it pretty close to the chicken. internal temp is 160, take off and rest a little while. Temp will raise to 165 on its own.
Add everything but the cheese to the meat, more Cajun seasoning. Boil then turn down between medium and low. Cover for thirty minutes. Check it for cooked rice and soft cabbage. Cover with cheese.
Heat a skillet on medium and add oil. Mix in the onions, ginger powder, chili and garlic paste, and bay leaf. Saute until the onions are soft. Mix in the potatoes and peas and carrots. Cover and cook until the potatoes are tender, maybe 25-30 minutes.
Stir the tomato puree, garam masala, cilantro, paprika, chili powder, sugar, and salt into the vegetable mixture. Continue cooking about 15 minutes.
1 lb. cheese, about half a small block. I used colby jack cut into thin slices.
1 large onion, sliced up.
Cup chicken broth.
some garlic powder.
some seasoning, I used McCormick bacon and chives.
Instructions
Start by slicing your potatoes into bite size cubes, cover with the seasoning. Chop the onion. Set aside.
Cut strips of bacon to 1-inch pieces.
Heat the dutch oven. I did 15 coals on top and 15 under.
Fry the bacon and saute half onions and then take them out. Leave the grease in the bottom of the pot.
Place the potatoes in, then all the onions, and finally bacon and half the cheese.
Cover the dutch oven and cook for about an hour, or until the potatoes are soft. I did this in evening 20 degree weather with lots of snow, took closer to two hours.
Stir frequently.
When potatoes are almost ready, cover with rest of the cheese.
When cheese is all melted in and potatoes are soft, its ready.
1 lb. bacon. 1/2 cup ham, diced or very thin strips. 1 cup sharp cheddar cheese. Some cut up jalapeno peppers. Half an onion, diced. And anything else you want, mushrooms, spinach, whatever.
Make a bacon weave, about 12 by 12 inches. Place 2 lbs of ground sausage into a zip top bag. Flatten the sausage to equal thickness, about 10 by 10 inches. Sprinkle some rub on the sausage. Place rest of the ingredients on sausage. Roll it up and make a big stuffed sausage roll.
Try to pinch the ends closed. Carefully place the roll on one edge of the bacon weave. Roll it so the bacon covers the whole thing. be sure to cover the ends good. Preheat smoker for 225-250°F. Place bacon wrapped sausage roll into smoker on a baking pan or some foil on the grates, so it doesn't fall through. I used a pan with a top with holes in it. Smoke cook for about 3 hours or until the inside of the meat reaches 170°F. Take it out and let it rest for a little bit, maybe 15 minutes.
Sauce-1/2 cup ketchup, 1/3 cup brown sugar, 1/4 cup Jask Daniels whiskey, tbs. steak rub,
couple tsp, crushed red pepper flakes.
Get smoker ready for 225 degrees.
Mix the ingredients together and form half the loaf, put a dent in the middle and fill with a bunch of cheese. Form the rest of the loaf on top. Pour the sauce over the loaf.
Place the meat in the smoker, about 4-4 1/2 hours. Internal temp 165.
I have a vegetable pan with holes on bottom, used it for the meatloaf. Turned out very good.
3 tbs. kosher salt.
3/4 cup brown sugar.
1 tbs. paprika.
2 tbs. chili powder.
1 tbs ground black pepper.
1 tbs. regular ground coffee.
Some people take the skin membrane off, some don't. I didn't.
Cover the pork belly with the rub. Place on a pan or dish and cover it. Refrigerate for 24 hours.
Take out of refrigerator and bring to room temperature.
Bring smoker to 225 degrees. Place fat side up for around 3 hours.
Go for internal temp of 165.
Take out and let it rest for an hour.
I sliced it to use it as bacon.
I did not let it sit in refrigerator for at least seven days
in a zip lock bag turning it over once a day. Both ways turn out very good.
Recipe
1lb rotini pasta.
1lb italian sausage.
1lb ground meat (i used ground venison).
8oz pepperoni slices.
1 large onion diced cover well with some seasoning or rub on it.
1 bell peppers diced.
8oz mushrooms sliced.
2 cans diced tomatoes.
1 large jar pasta sauce.
12oz mozzarella grated.
8oz shredded italian blend cheese.
8oz shredded sharp cheddar.
4oz parmesan cheese grated to top with.
season with salt, pepper, garlic, and italian seasoning.
Prepare pasta and sit aside.
12 inch dutch oven. preheat 350 degrees, 8 coals under 17 on top.
Put some oil in the dutch oven, saute mushrooms, take out, saute onions and bell pepper, brown meats,
also add the seasons. when brown add mushrooms.
Add pasta sauce. Add diced tomatoes. Add pasta. Add cheese. Add pepperoni slices. Heat about 30 minuted, turn pan and lid at 15 min. sprinkle with parmesan cheese.
Rub mustard all over it.
1 tsp. of parsley flakes.
1 tbs. minced garlic.
1/2 tsp. rosemary.
2 tsp. salt.
2 tsp. black pepper.
1/2 cup Thai Chili Garlic paste.
1/3 cup worcestershire sauce.
1/3 cup peri peri sauce.
1/3 cup lime juice.
1/2 cup sweet sauce for spring rolls.
3/4 cup soy sauce.
Place in a pan with a lid for most of a day and overnight.
Turn it over several times.
Smoked at 225-250.
Put some of the sauce it was in several times on it.
Internal temp of 165 place some sliced onions on top and wrap it in foil.
Let the internal temp go up to 205, let it rest for an hour then pull apart.
Make sandwiches topped with the slaw.
Slaw
6 cups or a bag of shredded cabbage.
half cup cilantro.
half cup mayonaise.
3 tbs. rice vinegar.
3 tbs. gochujang.
half tsp. sesame oil.
half tsp. siracha sauce.
half tsp. salt.
1 tbs. sesame seeds.
Sauce for the slaw.
A couple tablespoons rice flour mixed with a half cup water
and simmer and slowly stir until it turns to paste.
Add half cup gochugaru-korean red chili pepper powder,
three tablespoons minced garlic,
teaspoon ground ginger,
teaspoon sesame seeds,
three quarters cup cold water,
one fourth cup lime juice,
half cup brown sugar,
quarter cup soy sauce,
tablespoon sesame oil,
three tablespoons gochujang,
tablespoon rice vinegar.
Mix everything and refrigerate at least an hour.
Pot of beans with smoked pork meat in it-homemade. can diced tomatoes. 1 medium onion diced. 1/2 cup diced green chilies. 3 tablespoons chili powder. 2 tsp. ground cumin. 2 tsp. salt. 2 tsp. ground black pepper. 2 cups water. 1/2 tsp. oregano. 1 tbs. garlic powder. 2 tsp. cayenne pepper. 1 bell pepper diced. 1 tsp. sugar. 1 small can tomato paste. 1 tbs. white vinegar. 1 can of kidney beans.
Preheat a dutch oven with 19 coals on top and 10 under it. Brown the ground beef in the dutch oven. Half way through add the bell pepper and onion. When browned Add everything but the vinegar. Bring to boil. Take some coals out from under the oven and simmer for an hour. Add the vinegar now.
Take out and rinse and pat dry. Cover well with a rub.
I used- 2tbs. kosher salt, 2 tbs. ground black pepper, 3 tbs. brown sugar,
3 tbs. garlic powder, 2 tbs. onion powder, 3 tbs. paprika, 1 tbs. sage,
2 tsp. oregano, 1 tsp. mustard powder, 1 tsp. cayenne pepper, 1 tbs. chili seasoning.
Wrap with a plastic wrap and refrigerate another 10 hours.
I started the brine in the morning and the rub overnight.
Get smoker ready for 225. Smoke until internal temp reached 165 then put some onion
slices on top and wrap in foil until internal temp of 205-210. Let rest for an hour.
Cole Slaw for the pulled pork sandwiches
Make ahead of time to rest in refrigerator.
Bag of classic coleslaw mix, 5 oz. mayo, 1/4 cup white sugar, 2 oz. apple cider
Dutch Oven Ravioli
Ingredients 1 pound ground meat. I used ground venison. 1 25 oz bag frozen sausage ravioli, thawed. 1 large 45 oz jar spaghetti sauce ¼ cup fresh Parmesan cheese (can use grated). 1 cup shredded Mozzarella cheese. 1 can diced tomatoes. I used a jar of home made stewed tomatoes. small onion-diced. 2 tbs. minced garlic. ½ cup water. can of chopped mushrooms or use fresh ones. Instructions
Pre made the sauce with the meat, spaghetti sauce, tomatoes, garlic, onion, mushrooms.
Heat dutch oven, I have a 12 inch oven. I used 10 coals on bottom and 18 on top. Put a little olive oil in it. I used bacon grease.
Put a thin layer of spaghetti sauce on the bottom of dutch oven. Place a single layer of the ravioli over the sauce. Cover
the ravioli with some spaghetti sauce. Sprinkle on mozzarella cheese.
Place another layer of the ravioli on top of the sauce. Pour the
spaghetti sauce. Top the sauce with the mozzarella cheese.
Pour the water around the edge of the pan to add some additional moisture.
Cook in the dutch oven for 45 minutes. The sauce should be bubbling and the cheese will just start to brown.
Top with the parmesan cheese. Take the dutch oven off the heat and let it rest for an hour to cool and sauce to thicken.
Cut it up, covered tops with brown sugar, sat in a tray and smoked around 225 for an hour.
Took off tray and right on the grill and grilled on medium until they had nice dark grill marks under them.
Smoker temperature: 250°F Meat Finish temperature: 160°F
I used hickory wood
1 lb ground beef
1 lb ground sausage
1 lb ground turkey
1 bell pepper roasted over the fire, diced
1 onion, roasted over the fire, diced (1 small onion)
2 slices of bread
½ cup buttermilk
2 large eggs
some barbecue sauce some rub
Heat smoker for 250.
Put the bell pepper and onion over the fire to blacken the outside of them.
De-seed the pepper. Chop pepper and onion, set aside.
Take two slices bread and tear it into small pieces. Pour ½ cup of buttermilk over the bread.
Stir a couple eggs and pour over the bread. Mix together. Set aside.
Place the meats in a bowl. Add the pepper and onion.
Add the bread, buttermilk and egg mixture to the top of the meat.
Add some rub and bbq sauce to it and mix it all up.
I placed some foil on the smoker grate, poked some holes in it and placed the meatloaf right on it.
I had a pan to catch the grease below it.
Smoke the Meatloaf around 250. Let the loaf cook for 3-4 hours or until it reaches about 155°F.
Brush the top and sides of the meatloaf with some barbecue sauce and a little rub.
Continue smoking. Finish temperature is 160. cover with foil and set for thirty minutes.
MeatLoaf
Pound hamburger, pound pork sausage. Onion, chopped. 2 eggs, 1/4 cup ketchup, 1/4 cup mustard, 1/4 cup bbq sauce,
some crackers.
Made the loaf and topped with Cabellas Whiskey Steak Seasoning. Placed in smoker on a little piece of tin foil with a pan
under it to catch juices. Smoked 250 for internal temp 170.
Small salmon filet
Jubilee seafood seasoning
Apple syrup
Removed skin,rinse. Covered with lots of Jubilee seafood seasoning.
Placed in zip lock bag, then refrigerator for eight hours.
Took out of bag and let air dry for a couple hours. Pre heat smoker for 150.
Placed in smoker. Every 45 minutes or so covered with glaze.
After an hour I did around 200 on the smoker.
I think it took around three hours for an internal temp of 145 of the salmon.
Glaze
Cup apple syrup
2 Tbs. Jubilee Seafood Seasoning
Hint-next time add a bit of brown sugar
Cover with softened bacon grease.
Cover wit this mix.
I had 5 potatoes.
2 tbs. ground sage.
2 tbs. granulated garlic.
2 tbs. dried parsley.
2 tbs. ground black pepper.
2 tbs. brown sugar.
2 tbs. paprika.
Poke some holes in them. Place on grill of smoker.
After about 1 1/2 hours wrap in foil and continue until soft.
Cut into thin slices, tasted pretty good.
2 large sweet onions, each 9 to 10 ounces
1 pound ground beef
1/2 pound bulk pork sausage
1 tablespoon minced garlic
1 large egg, beaten with a fork
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1 1/2 tablespoons chopped fresh basil, cilantro
1 teaspoon dried oregano
1 1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
18 slices thin bacon
Cut the top and bottoms off the onions. Cut each onion half way
through so you can peel the little layers off. Try not to break them.
In a bowl mix the ground beef, sausage, garlic, egg, bread crumbs, Parmesan, fresh herbs, oregano, salt, and pepper.
Stuff each of the onion layers with the meat.
Wrap each onion in three slices of bacon. Stuff as many of the layers as you can.
Smoked at 225 until the center of the meat is 160 degrees.
From Recipes.masterbuilt.com
You’ll Need
• 2 cans (each 14 1/4-ounces) cut green beans, drained • 1 tablespoon
garlic salt • 1 stick unsalted butter • 2 cups packed light brown sugar
• 3 slices thick-cut bacon, halved
Instructions
1. Preheat smoker to 250°F.
2. Drain beans and place in a pan. Sprinkle garlic salt over beans. Cut butter in half and push the halves down into the beans.
3. Sprinkle brown sugar over beans and cover with bacon slices. Cover
with aluminum foil and place on the second rack of smoker and smoke for
1 1/2 hours. Remove aluminum foil and smoke for an additional 30
minutes. Remove from smoker and Stir beans well before serving.
I used maple wood.
Two zucchini. One cut in half, from end to end.
Rub with olive oil. Sprinkle with kosher salt and black pepper.
Sprinkle some Perfect Pinch vegetable seasoning on it.
Smoked 250 until soft. Maple and ash.
Other zucchini cut into slices. Dipped in flour and egg mixture. A little cajun spice and the vegetable season.
More zucchini sprinkle some all purpose seasoning, lemon and pepper seasoning salt, topped with light brown sugar.
1 package macaroni
1/4 cup butter
1/4 cup flour
3 cups milk
8 ounce package cream cheese
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded sharp cheddar cheese
2 cups gouda cheese
1 cup shredded parmesan cheese
Some bacon bits
Preheat smoker to 225.
Cook pasta according to package directions. In saucepan melt butter
and whisk flour to the butter. Cook until sauce is thick, whisk in milk and boil.
Cook five minutes until thickened. Stir in cream cheese until smooth.
Add salt and pepper. Pour over pasta and add one cup of each cheese. Mix it up.
Pour in aluminum pan with nonstick cooking spray. Put remaining cheeses on top.
Sprinkle bacon bits on. Smoke an hour at 225 until top is brownish.
yellow squash, zucchinis, tomato, peppers, mushrooms, onions, couple ears of corn.
Sliced all into pieces and slices. Took husks off corn ears.
Mix 1/2 cup olive oil, 1/4 cup soy sauce, 1/4 cup lemon juice, some minced garlic, 1/4 teaspoon pepper.
Pour over and rub all the vegetables with it. Chill a couple hours.
Smoked around 250 a couple hours, until all is soft.
2 yellow plantains, cut in half. Fry in vegetable oil until soft, a couple minutes.
Flatten each section between two cutting boards, about a quarter inch thick.
Put back in oil and fry until golden brown. Take out and put a little salt on.
Put some meat on, I used smoked ham. Can use pork, chicken, turkey, steak or whatever.
Spread sauce on (equal mix of ketchup and mayo with a little minced garlic).
Topped with lettuce, tomato, onion, cheese. Place other flattened plantain on top.
Wash and dry them, I had four potatoes.
Rub olive oil on them and sprinkle some salt on.
Put in smoker until soft, mine took around an hour and a half, until soft.
While they are smoking I cooked some bacon and cut it into tiny pieces.
Mix 2 tablespoons ground sage.
2 tablespoons granulated garlic.
2 tablespoons dried parsley.
2 tablespoons onion salt.
2 tablespoons ground black pepper.
2 tablespoons brown sugar.
2 tablespoons paprika.
The bacon pieces. Shredded smoked chicken also tastes very good.
Some shredded cheese.
When potatoes are done, take out and cut in halves. Spoon out the insides and put in a bowl.
Mix the insides with the above ingredients. Mix in enough sour cream to make nice and moist.
Spoon this back into the potatoes. Top them off with cheese.
Return them to the smoker for a while, I did mine for about 30 min. or until cheese melts.
Now top that with some Lemon Garlic Aioli sauce.
The aioli sauce.
2 tbs. minced garlic.
1/2 tsp. kosher salt.
1/2 cup mayonnaise.
2 tbs. olive oil, pour in slowly while stirring.
1 tbs. lemon juice.
1 tsp. mustard.
Boil and remove shells. Put the eggs in smoker for 45 minutes.
Then halve them and remove yokes.
Combine the yokes with cumin, cilantro, pickle relish, salt.
Just enough mayonnaise to hold the mixture. Put in the egg halves.
12 Eggs
Cut the hard core out of the center of the cabbage.
Fry the bacon slices and crumble into small pieces. Saute the onion.
Add the bacon crumbles and ¼ C of the BBQ sauce to the onions. Spoon
this mixture into the cavity of the cabbage.
Preheat smoker to 225 F. Placed the cabbage in a small aluminum foil
pan. Baste the outside of the cabbage with some of the remaining BBQ
sauce. Smoke the cabbage for approximately 2 hours basting with BBQ
sauce every ½ hour. After the 2 hours, wrap the cabbage in heavy foil
leaving an opening at the top. Melt the butter and combine with the
chicken broth. Pour this mixture over the top of the cabbage. Place the
foil wrapped cabbage back on the smoker. Try for to 350 F. until it
becomes soft, 2 ½ – 4 hours.
Spoon the stuffing into a bowl, chop the cabbage into bite-sized
pieces and toss with the onion/bacon stuffing. Add some extra BBQ sauce.
Ingredients
1 whole cabbage. medium size
3 slices bacon
1 cooking onion, medium dice
½ C BBQ sauce, I added a bit of sugar.
2 tbsp butter
½ C chicken broth
After I made the cabbage, I sauteed some more onion, some apple
pieces. Threw some kielbasa in the smoker and cut it into small slices,
then mixed it all with the cabbage.
Grilled corn and k bobs.
By rls First Time Foods
(we altered the recipe a bit. This way come out really good.)
A homemade version of grilled street corn: delicious, creamy, tangy, and with a bit of
spice to it.
Ingredients
6-8 ears of corn
1 tablespoon olive oil
¼ teaspoon salt
2 tablespoons mayonnaise
Juice from ½ a lime
1 teaspoon chili powder
½ teaspoon paprika
2 oz of cotija cheese, crumbled
Cilantro, for garnishing
Instructions
Boil water, throw some salt in. Place the corn in and cook it.
In a small bowl, mix the mayo, lime juice, chili powder, and paprika until combined.
Keep in the fridge until ready to use.
When corn is done, brush them with olive oil and sprinkle with a dash of salt.
Place on the grill and rotate every so often so that the grill marks char, nice dark
grill marks. Brush the aioli (mayo mixture) onto each piece of corn. Be generous!
Sprinkle cheese over the ears of corn, and garnish with cilantro, if desired.
Serve warm and enjoy!
Slaw and white sauce for pulled pork or pulled chicken sandwiches
Slaw-shredded red cabbage, most of the white sauce, 1/2 cup blue cheese crumbles, some chopped onion,
2 tablespoons white sugar, teaspoon celery seed. Mix all together and refrigerate a couple hours. White Sauce-2 cups mayonnaise, 1/2 cup apple cider
vinegar, 1 tablespoon ground black pepper, 1 tablespoon white sugar, 1
tsp dijon mustard, 1 tbs. minced garlic,
2 teaspoon horse radish, 1 teaspoon kosher salt, 1/2 teaspoon cayenne pepper, 2 tablespoons lemon juice.
Mix all together. Save a little bit of sauce to put on top of the meat, the rest of it in the slaw.
INGREDIENTS
6 ears of corn
1/4cup mayo
1/4cup sour cream
1handful basil or cilantro, fresh and chopped
1teaspoon paprika
1/2teaspoon cumin
salt to taste
pepper to taste
2ounces spicy chipotle cheese, shredded
DIRECTIONS
Prepare your smoker for two to three hours around 200 degrees with a mild wood.
Carefully fold husks back on the corn and remove the silk and arrange the corn in your smoker.
Smoke for two to three hours. The corn will have a nice char in some spots.
butter the corn every half hour for more robust flavor.
Meanwhile, whisk the may, sour cream, basil, paprika, cumin and salt and pepper to taste in a bowl.
Remove from smoker and brush the sauce all over the corn. Sprinkle with cheese.
Nappa Cabbage Kimchi Traditional kimchi
Author: Hyosun
ingriedients
1 large Napa cabbage about 5 to 6 pounds, or 2 small (about 3 pounds each)
1 cup Korean coarse sea salt for making kimchi
5 cups water
1 pound Korean radish mu/moo
1/4 Asian pear optional
3 – 4 scallions
Seasonings
1 tablespoon glutinous rice flour.* ???? ((*Mix it with 1/2 cup
water simmer over low heat until it thickens to a thin paste and cool.
Yields about 3 – 4 tablespoons.)
1/2 cup Korean red chili pepper flakes gochugaru, ????, (adjust to your taste)
1/4 cup salted shrimp (saeujeot) , ???, finely minced 3 – 4 raw shrimps about 2 ounces, finely minced or ground
3 tablespoons myulchiaekjeot fish sauce, ????
3 tablespoons minced garlic
1 teaspoon grated ginger
1 teaspoon sesame seeds optional
1/2 cup water or dashima dried kelp broth
Kitchen tools
2 large bowls or pots 7 – 8 quarts, a large colander, kitchen gloves, 3/4 – 1 gallon airtight container or jar.
Instructions
Cut the cabbage lengthwise into quarters by cutting the stem end
in half only about 3 – 4 inches in and then slowly pulling apart to
separate into two pieces by hand. Do the same for each half to make
quarters. Running the knife through all the way would unnecessarily cut
off the cabbage leaves.)
Napa cabbage kimchi recipe
In a large bowl, dissolve 1/2 cup of salt in 5 cups of water.
Thoroughly bathe each cabbage quarter in the saltwater one at a time,
shake off excess water back into the bowl, and then transfer to another
bowl. Using the other half cup of salt and starting from the
outermost leaf, generously sprinkle salt over the thick white part of
each leaf (similar to salting a piece of meat). Try to salt all the
cabbage quarters with 1/2 cup salt, but you can use a little more if
needed. Repeat with the rest of the cabbage quarters. Pour the
remaining salt water from the first bowl over the cabbage. Set aside
for about 6 – 8 hours, rotating the bottom ones to the top every 2 – 3
hours. The cabbages should be ready to be washed when the white
parts are easily bendable. Rinse thoroughly 3 times, especially between
the white parts of the leaves. Drain well, cut side down.
Meanwhile, make the glutinous rice paste and cool. Prepare the other
seasoning ingredients. Mix all the seasoning ingredients, including the
rice paste and water (or dashima broth), well. Set aside while
preparing the other ingredients in order for the red pepper flakes to
dissolve slightly and become pasty. Cut the radish and optional
pear into matchsticks (use a mandoline if available). Cut scallions
into 1-inch long pieces. Transfer to a large bowl and combine with the
seasoning mix. Mix well by hand. Taste a little bit. It should be a
little too salty to eat as is. Add salt, more salted shrimp or fish
sauce, if necessary. If possible, let it sit for 30 minutes to an hour
to allow the flavors meld nicely. Cut off the tough stem part
from each cabbage quarter, leaving enough to hold the leaves together.
Place one cabbage quarter in the bowl with the radish mix. Spread the
radish mix over each leaf, one to two tablespoons for large leaves.
(Eyeball the stuffing into 4 parts and use one part for each cabbage
quarter.) Fold the leaf part of the cabbage over toward the stem
and nicely wrap with the outermost leaf before placing it, cut side
up, in a jar or airtight container. Repeat with the remaining cabbages.
Once all the cabbages are in the jar or airtight container, press down
hard to remove air pockets. Rinse the bowl that contained the radish
mix with 1/2 cup of water and pour over the kimchi. Leave it
out at room temperature for a full day or two, depending on how fast
you want your kimchi to ripe. Then, store in the fridge. Recipe
Notes Although you can start eating it any time, kimchi needs about two
weeks in the fridge to fully develop the flavors. It maintains great
flavor and texture for several weeks.
Open container some to release pressure.
Grilled Onions, Peppers, Apple Slices
4 peppers cut in half
couple red onions- slices
couple apples cut into slices
Marinade for onions
tbs. olive oil
tbs. butter
some cooking red wine
a sprinkle salt
a sprinkle pepper
sprinkle red pepper flakes
little bit of paprika
couple tbs. worcestershire sauce
couple tbs. soy sauce
couple tbs. minced garlic
1/4 cup bbq sauce
Mix all ingredients, place in a zip lock bag and put onion slices in it, about an hour.
preheat grill to 350.
Sat onions on a pan thing with holes for vegetables i have. place on
grill, place the pepper halves in the bag with any leftover marinade for
about 20 minutes. place on the pan with the onions, place apple slices
on with them.
When onion slices turn brownish and soft, apple slices and peppers should also be soft.
Take the onions, peppers and apple slices off. Put some cheese, some of the onions, some of the apple on the pepper halves.
Put some cheese, onions on some of the apple slices.
Each make a good snack.
The apple slices alone are good.
Grilled some hot dogs, toasted the buns on the grill. Used some slaw
and sauce from the Korean pork and slaw recipe. Slaw dogs are also good
with regular slaw, some grilled onions and some bbq sauce.
Slaw
6 cups or a bag of shredded cabbage.
half cup cilantro.
half cup mayo.
3 tbs. rice vinegar.
3 tbs. gochujang.
half tsp. sesame oil.
half tsp. siracha sauce.
half tsp. salt.
1 tbs. sesame seeds.
