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Home > Cooking Ideas
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Asian Green Goddess
- marinade: put hangar steak, chicken, or vegetables in a ziploc bag and pour AGG over. Refrigerate overnight. Wipe/shake off excess marinade off meat or veggies. Grill or sautée.
- salad dressing: duh.
- dumprings/meatballs: take your ground beef/chicken/turkey or whatever you’re using and add about 3 Tbs AGG/1lb of meat.
- hot sauce: half sriracha/half AGG. Bong.
Kimchee Butter
- use wherever you use regular butter. Except in sweet baking. That would be gross.
- finish: grill a piece of fish or steak. Throw a dollop of KB on top and it melts to savory perfection.
- eggs: instead of regular butter, start your pan with KB to up the ante.
- potatoes: mashed, baked, hash browns. What?
- grilled cheese: duh.
- popcorn: melt, slather, toss.
Skimchee
- banchan: Hardcore koreans have tiny side plates (banchan) of about 50 random things that go with every meal. Kimchee is ALWAYS on a korean table for EVERY meal. You pick what you eat it with. Rice, lettuce, dumprings, mac n’ cheese. Go crazy.
- soup: ramen. Instead of flashbacks to college of boring, self-deprecating meals, throw in some SK for some health & flavor. Kimchee jigae (stew) is usually made from the oldest kimchi in the house, pork chop, tofu, and rice cake or noodles. If your SK is on it’s way out (or more ripe than you like it, throw it in a pot, add some water and whatever else you have in your fridge. It’s amazing and warming for the Snowpocalypse that is 2011.
- fried rice: evoo, sesame oil, butter, and a hot sautée pan. Add SK. Add rice. Greens, mushrooms, bok choy, carrots, cauliflower, whatever. Soy sauce, sriracha, miso. Make a hole in the rice mix in the center of your pan and throw an egg in till it’s medium. Then mix it in.
Bloody Kim Jong-il Mix
- cocktails: duh. Originally, Bloody Mary’s were made with gin. Over time, the drink has become more popular with vodka. They both work. Sochu & tequila are great with this mix, too. Combine 1 part liquor, to 2 parts mix. Garnish with cilantro &/or chives & lime.
- michelada: Oooooh! No she didn’t. Yes, I did. Make a salt rim with kosher salt & cayenne. Take your chilled beer glass from the freezer and wet the lip with a lime or a damp napkin. Stomp on the salt. Combine 1 part mix to 4 parts beer, preferably a pilsner or blonde lager. Garnish with lime or jalepeño.
- soup: same as Skimchee.
Smash N’ Burn S’more
- toast ‘em: or broil. Taste just like you were camping! Except these are even butterier (word?).
Insulated Lunch Tote
- carry: duh. I mean, this has got to be the coolest accessory of the season. I already have a show lined up for Fashion Week in the Mercedes-Benz Tent at Bryant Park. Sign up for the mailing list and you’ll be the first to know when.
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