Korean Style Salsa Roja and Onion and Cilantro Relish

OK, here's the last post in my Korean BBQ "extravaganza". To bring the whole meal together, I decided to make the Korean style salsa roja (which I had originally planned on replacing with sriracha) and onion relish. These are incredibly simple and flavorful toppings, but that salsa was a bit of work. My tomatoes and tomatillos took quite a while to get even slightly charred, but I pressed on and I am so glad I did. The salsa was fiery hot, but in a really good way. It's also tangy from the tomatoes and tomatillos and a bit nutty from the sesame oil. Not only did I enjoy this salsa in my wrap and burrito bowl, but it was fantastic on it's own (please don't judge me for dipping my spoon in it and licking it off). It goes really well with tortilla chips. I imagine some Korean-style nachos would be fantastic. I didn't bother with straining it (because I was too hungry) and I like a bit of texture in my salsa. The onion cilantro relish was tangy and had a slight bite from the onions. It was a great crunchy topping to everything.

So now that I've posted all these great recipes, do you think I could land a gig cooking on the Kogi truck??



Korean Style Salsa Roja
(Adapted from Closet Cooking)



Makes 4+ servings

1/2 pound plum tomatoes
1/4 pound tomatillos, husked and washed
1 cup water
5-6 Thai chilies, toasted
1/2 cup onion, chopped
1 tablespoon garlic, grated
1 tablespoon ginger, grated
2 tablespoons gochujang
1 tablespoon sesame oil
1 tablespoon sesame seeds, toasted and crushed

Preheat the oven to 400 degrees.

Roast the tomatoes and tomatillos until charred on all sides, about 15-30 minutes.

Place the tomatoes, tomatillos, water, chiles and onion into a sauce pan, bring to a boil and simmer until the onions are tender, about 20 minutes.

Drain the water from the tomato/tomatillo mixture and reserve it.

Place everything other that the sesame seeds into a food processor or a blender and puree adding some of the reserved liquid if necessary.

Mix in the toasted and crushed sesame seeds.

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Onion and Cilantro Relish
(From Closet Cooking)



Makes 4+ servings

1 sweet onion, chopped
2 green onions, sliced
1 handful cilantro, chopped
Juice from 1/2 lime

Mix all ingredients in a bowl and season to taste. Let stand for 10-20 minutes before serving.

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Shredded Romaine in a Korean Sesame Vinaigrette

My original plan with the Korean bbq chicken was that I would pair it with some kimchi and sriracha, throw it in a tortilla and call it a day. Once I got started cooking, I decided I had to go through with the rest of the recipes so the next step was putting this quick salad together. It added a necessary and welcome freshness to go with the richness of the chicken seasonings and a nice light crunch as well. My first serving of the meat was in a sort of burrito in a brown rice wrapper with the salsa roja (more on that tomorrow), some cilantro lime rice, this salad and the chicken. Later, I enjoyed it in a Chipotle style burrito bowl (same thing, just sans wrapper).


Shredded Romaine in a Korean Sesame Vinaigrette
(Slightly adapted from Closet Cooking)



Makes 4+servings

1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon gochujang
1 tablespoon sesame seeds, toasted
1/2 head romaine lettuce, shredded

Mix together the sesame, soy sauce, gochujang, and sesame seeds. Toss with the romaine and serve.

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Korean BBQ Chicken (Dak Bulgogi)

A lot of the recipes I choose to post are born from seeing another recipe and adapting it to what I have on hand. Sometimes I like to go to the farmers market without any real idea of what I am going to make and then just come home and throw something together. Sometimes, I purchase a random ingredient and hope I have things to make it into something amazing. Once in a very random while, I will go all out to create something I have never done before with ingredients I have never used before. A few weeks ago I saw a series of posts on Closet Cooking that suddenly had me craving Korean barbecue. One of the main things that has turned me off from making this at home is that I never seem to have all of the ingredients. However last Saturday, I decided to change that. I took a little field trip to Koreatown to pick up a few ingredients that were missing from my kitchen. I had a great time at the store pondering ingredients I couldn't recognize and hoping that they would somehow magically come together into something I would want to consume.


(I made out with just a *few* things)

I didn't really realize what I had gotten myself into until I started cooking, but once I got started I couldn't stop. When I was done five hours later, I realized I had made something incredible and something I did not want to stop eating.



For me, the secret ingredient was the gochujang which is a fermented hot pepper paste. I did about five laps in the market before I discovered row after row of gochujang hidden behind the fresh produce. There were so many varieties, I picked what worked best for my wallet and resusable bag. This recipe was so good! There was smoke, tang, bite, and crunch in every bite. I'm looking forward to sharing all the recipes I used to make it happen over the next few days and a huge special thanks to Lauren of Harb Knock Life for suggesting California Market which is officially my new favorite store in town!

Carlifornia Market
450 S. Western Ave
Los Angeles, CA 90020



Korean BBQ Chicken (Dak Buglgogi)
(From Closet Cooking)



Makes 4 servings

1 pound chicken breast, thinly sliced
1/2 cup gochujang
5 cloves garlic, grated
1 inch-piece ginger, grated
1 small onion, grated
1 Asian pear (grated)
1/2 cup soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
2 green onions, chopped
1/4 teaspoon pepper
1 tablespoon toasted sesame seeds, crushed

Mix everything in a large bowl and marinate for at least an hour.

Cook the meat on a barbecue or in a pan on the stove.

Tip: Place the chicken breasts in the freezer for an hour or two to stiffen them up a bit and they will be much easier to slice thinly.

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Apple Buttermilk Cake

I have not been able to stop thinking about the strawberry buttermilk cake I made last summer. Normally, I try to avoid repeats, but I loved this cake, I couldn't wait to make it again with some more seasonal flavors. I remember that Maria made an apple version a few months ago, so I decided to try my hand at that. I've had one lone pink lady apple in my fruit bowl for longer than I care to admit. It was the perfect way to use up that apple and the buttermilk left over from those amazing biscuits. This cake so was so good! The hint of cinnamon in the apples and cake batter was warm and inviting and it was the perfect way to end my week and relax on a rainy night. Plus, you know what? I'm not done making this cake yet. You can be sure it will pop up again in the spring or summer with a different kind of berry in the same wonderful cake.





Apple Buttermilk Cake
(Adapted from Gourmet, June 2009)



Makes 1 4.5-inch cake

1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons butter, softened
1/4 cup plus 1 teaspoon sugar, divided
1/4 teaspoon pure vanilla extract
1 egg
1/4 cup well-shaken buttermilk
1 small pink lady apple, thinly sliced
Freshly squeezed lemon juice
Dash of cinnamon

Preheat the oven to 400 degrees with rack in the middle. Butter and flour a 4.5-inch round cake pan.

Whisk together the flour, baking powder, baking soda, cinnamon and salt.

Beat butter and 1/4 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.

In a small bowl mix together the sliced apples with a squeeze of lemon juice and a dash of cinnamon.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

Spoon batter into cake pan, smoothing top. Scatter the apples evenly over the top and sprinkle with the remaining sugar.

Bake until the cake is golden and a wooden pick inserted into center comes out clean, 20-30 minutes. Cool in the pan 10 minutes, then turn out onto a rack to cool to warm, 10 more minutes.

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Loteria Grill

What do you get when you put four blogging gal pals together?


(A whole lotta fun)

We'd been trying to make a lunch or dinner date happen for a while. We finally settled on a date that we could all make and it just so happened to coincide with a Blackboard Eats discount. Have you heard of Blackboard Eats yet? It's seriously amazing. You can find some great deals at restaurants in your city. Alright, well they only really exist in Los Angeles and New York right now, but I am sure it will spread like wildfire to wherever you are.



The original Loteria at the Farmers Market is just up the street from me, but I have never been. I had heard the food (and margaritas) were legendary so I was excited to check it out. The chips and salsa were amazing. I am pretty sure we had at least four orders of it. Whatever they put in the salsa is completely addictive. Knowing I was on my way there, my good friend JenFinn suggested we order the "cheese hat" (Chicharrones de Queso). I was super confused at first, but completely understood once it came out. It's cheese that's been fried, then folded in to the shape of a hat. Served with tortillas, salsa, and guacamole, it's a cheese lover's dream and definitely a popular menu item. I noticed almost every other table at the restaurant ordered the same thing and Jonathan Gold just named it one of the 99 things to eat in Los Angeles before you die.



For my entree, I ordered simply. Chicken tacos and carnitas tacos as well as a side of cilantro rice, because I'll be damned if I go to a Mexican restaurant and don't order rice.





All in all, it was a great meal and even better that it was 30% off! I am looking forward to using Blackboard Eats specials in the future and of course, more fabulous times with some of my favorite gals!

Loteria Grill
6627 Hollywood Blvd
Los Angeles, CA 90028
(323) 465-2500
http://loteriagrill.com

RaulSez's MexiCAN Inspired Chili

If you have read this blog before, you've heard me mention my friend Raul a million times. Today he's guest blogging. Ladies and gentlemen, put your hands together for Raul!


Inspired by the rainy weather and last couple weeks of winter I decided to make some home made chili. This recipe has a couple extra ingredients that add true Mexican flavors and heat to an American comfort food. Thanks again to Esi for allowing me to guest star on Dishing Up Delights!




Raul's MexiCAN Inspired Chili
(Adapted from Bon Appetit, February 1997)

For the Chili:
1 tablespoon vegetable oil (though I used bacon fat)
1 medium onion, chopped
2 shallots, chopped
4 cloves minced garlic
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons areracherra rub mixture*
1 1/2 teaspoons smoked paprika
1 1/2 pounds lean ground turkey
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
1 cup diced roasted bell peppers
3 cups beef stock or canned beef broth
1 6-ounce can tomato sauce
1 15-ounce cans small white beans, rinsed, drained
1 15-ounce cans small black beans beans, rinsed, drained

Arrachera rub:
1/2 packet of groung chile California
1/2 packet ground ancho (or pasilla) chile
1/2 packet New Mexico ground chile
1/2 packet of garlic paste (or about 1 tablespoon if you make it fresh)
1 tablespoon oregano
1/4 teaspoon cumin
1/4 teaspoon pepper
1/4 teaspoon salt
(note that you would add 4 bay leaves to an ordinary arrachera rub for flank steak)

For garnish:
Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or light sour cream (a dollop)
Shredded Vermont cheddar cheese (2 tablespoons)


Heat oil in heavy large pot over medium heat. Add onions and shallots; sauté until light brown and tender, about 10 minutes. Add oregano, areracherra mix and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, smoked paprika, salt and cinnamon. Add tomatoes and roasted peppers with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)

Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.

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Daring Bakers: Tiramisu

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.



February is an insanely busy month for me and I knew that this challenge would require some time. There are many compenents to this dessert, but none were terribly difficult. I also got excited to try some new techniques including making my own cheese (the leftovers went great with blood oranges). This was my favorite Daring Bakers challenge since the pizza. The mascarpone was so easy and such a dream. It was smooth and creamy and I couldn't get enough. I normally don't like whipped cream, but mixed with mascarpone, pastry cream, and zabaglione, it transforms into something I can consume non-stop. I halved all the recipe parts and served it in these little wine glasses I love.


(I ate the whole thing)

Recipes can be found on the sites of our hosts. To see the very many creative renditions of this dessert, visit the blogroll.

Buttermilk Biscuits

Sometimes when I go to the grocery store, I pick up random items that I don't particularly need, but know they will come in handy. A couple of weeks ago, that ingredient was buttermilk. I love buttermilk. It's such a versatile ingredient and it lasts such a long time. Plus, you can freeze the leftovers and have buttermilk for ages. I wasn't sure whether to go savory or sweet with my most recent buttermilk purchase, but once I saw this recipe, I knew I had to make it. Pounding the dough and turning is a similar technique to making puff pastry. It makes incredibly fluffy, multi-layered biscuits that are enjoyed in a variety of ways. Enjoy these with a simple drizzle of honey, some jam, some butter, or if you're feeling extra creative, make some homemade McMuffins. You will love them. I promise.






Buttermilk Biscuits
(From Homesick Texan)



Makes 8-10 large biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt (or more to taste)
8 tablespoons (1 stick) cold butter, cold
3/4 cup of buttermilk

Preheat the oven to 450 degrees.

Mix together the flour, baking powder, sugar, and salt.

Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs.

Add the buttermilk, mixing until a bit loose and sticky.

Pour dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it sticky.

Take dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.

Roll out dough until it’s 1/4 of an inch thick, and then fold it in half.

Using a round cutter cut out your biscuits from folded dough.

Place on a greased baking sheet close together (so they rise up not out). Brush each biscuit with a bit of egg wash and bake for 15 minutes or until the tops are golden brown.

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Blood Oranges with Mascarpone, Honey, and Pistachios

I recently picked up some blood oranges at the farmers market. They were getting almost to the point of sad looking because I haven't had much time to cook lately, but I knew I wanted to do something delicious with them. I recently tried my hand at making my own cheese in the form of mascarpone. It's my new favorite thing and I am slightly obsessed with it. Although I had a bit of ricotta in my fridge, I decided to pair the oranges with the rich mascarpone and a some pistachios for color and crunch. The result was a sweet, but not too rich dessert that I could not get enough of. Seriously. I love that blood oranges are tart and sweet, but not too much of either and the sweet, creamy mascarpone paired well with the tartness. The pistachios added great crunch and the honey tied everything together. I dare you to stop at one bite with this simple, yet stunning dessert.



Blood Oranges with Mascarpone, Honey, and Pistachios
(Inspired by Fig and Cherry)



Makes 2 servings

1-2 small blood oranges, peeled and sliced into rounds
2-3 tablespoons mascarpone cheese
Honey to taste, plus extra for drizzling
1 tablepoon unsalted, roasted pistachios, roughly chopped

In a small bowl, mix together the mascarpone with enough honey to reach the desired sweetness. Arrange the blood orange rounds on a plate. Top with the mascarpone and sprinkle with pistachios. Drizzle the entire plate with honey and serve immediately.

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Spicy Turkey Burgers

I always seem to have ground turkey in my freezer. I decided to use some up and make turkey burgers. These are simple for any night of the week. I love using those sandwich thin thingies instead of a bun so I don't feel so full. Arugula has been my green of choice lately. I have it almost daily on sandwiches or as a side with a spritz of Meyer lemon juice and some olive oil. These are spicy, but not overwhelmingly so. It's more like a gentle heat that won't have your mouth on fire. Even the biggest spice wimps can handle this.





Spicy Turkey Burgers
(Adapted from Blue Kitchen)



Makes 2 burgers

Olive oil
1/2 jalapeño pepper, finely chopped
1/4 cup diced onion
1/2 pound ground turkey
2 tablespoons chopped fresh cilantro
1/2 teaspoon cumin
1 teaspoon ground Aleppo chili
1/2 teaspoon salt

Saute jalapeño pepper and onion with a little olive oil in a medium skillet over medium heat, stirring often, for 3 to 4 minutes. Transfer to bowl to cool slightly.

In a large bowl, gently mix turkey. cilantro, cumin, chili powder, salt and cooled pepper and onion mixture with your hands until just combined. Form into 2 patties.

Heat a large skillet over a medium-high heat. Add a bit of olive oil and saute turkey patties for 5 minutes on each side until cooked through. Serve on a bun with whatever toppings you would like.

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