Tag: Fusion
Toasted Coconut Pumpkin Pie
Toasted Coconut Pumpkin Pie
I wanted to do a little something different with my pumpkin pie for thanksgiving. Since I was doing a Thai themed dinner, I substituted coconut milk for the dairy and flavored the pumpkin pie filling with pandan extract. The whipped cream had coconut milk and toasted coconut whipped in it. Low and behold: a Thai/fusion pumpkin pie.
Equipment
- pie dish
- rolling pin
- standing mixer
Ingredients
Pie Crust
- 1 1/2 cup flour
- 1/4 cup rice flour
- 1/2 cup butter
- 1/2 tsp salt
- 1 egg yolk
- 4 tbsp water
Pie Filling
- 1 1/2 cups coconut milk
- 2 tsp pandan extract
- 1 cup palm sugar
- 1 tsp salt
- 2 cups pumpkin purée
- 3 large eggs beaten
- 1/4 cup coconut
Coconut Milk Whipped Cream
- 1/2 cup heavy cream
- 1/2 cup coconut milk
- 2 tbsp powdered sugar
- 2 tbsp toasted coconut
Instructions
- Mix together the flours and salt.
- Mix in the butter by hand.
- Mix in the egg yolk and water. Roll into a ball and refrigerate for 30 minutes.
- Roll out the dough on a clean surface to 1/8” thick.
- Place over a pie plate.
- Crimp the edges with a fork. Poke holes in the bottom with the fork.
- Cover with parchment paper. Weigh down with beans or rice. Bake in a preheated 350 degree oven on the lowest tack for 20 minutes.
- While the crust is baking, reduce the coconut milk down in a pot over medium high heat to 3/4 cup. Stir in the pandan extract and dissolve the palm sugar.
- Season with salt.
- Stir in the pumpkin purée, then the eggs.
- Pour into the pie crust. Bake for 45-60 minutes once the center has firmed up.
- Let the pie completely cool on a rack.
- Dry toast the coconut in a small skillet over medium heat until it is browned.
- Sprinkle the coconut over the pie, reserving 2 tbsp.
- In a standing mixer, beat the heavy cream, coconut milk, and powdered sugar until it peaks. Stir in the 2 tbsp of toasted coconut.
Brisket Tacos
Brisket Tacos
Continuing from where I left off on the Pecan/Oak Smoked Brisket recipe; I followed the cheeba, and this is where it lead me to: brisket tacos. Outside of my homies at Neza Tacos food truck, there are no tacos better. I sautéed up some chopped brisket. I cooked the tortillas in the residual brisket fat left over and assembled the tacos on the griddle. My brisket tacos are topped with thinly sliced anaheim chilies, pickled red onions, cilantro, and horseradish sour cream. The results are that of perfection. Follow the cheeba.
Ingredients
- smoked beef brisket chopped
- blue corn tortillas
- anaheim chilies thinly sliced
- pickled red onions
- cilantro chopped
- horseradish sour cream 2 tbsp sour cream + 1 tsp prepared horseradish
Instructions
- Sauté the chopped brisket on a griddle over medium high heat for 6 minutes. Remove from the griddle.
- Add 4 corn tortillas to the griddle. Cook for 30 seconds on the first side.
- Flip the tortillas. Top with some brisket as the tortillas continue to cook.
- Top with sliced anaheim chilies and pickled red onions. Remove from the griddle.
Bulgogi Burger
Bulgogi Burger
This is another great example why we must globally legalize marijuana. Without it, I wouldn’t of come up with this recipe. I’ve seen Korean fusion restaurants with their own version of a kimchi burger. What is lacking from all of their recipes is the focus on the burger patty. All of them use basically-seasoned ground beef. I wanted to have the prime focus being on the meat instead of just the fancy toppings. So I seasoned my ground beef with all of the ingredients used to make beef bulgogi: shallots, garlic, ginger, Korean pear, carrots, green onions, soy sauce, sesame oil, rice wine, sesame seeds, and sugar. There’s a lot going on with the complex flavors. I promise that this extra work to make this burger will be worth it in the end.You can grill or pan fry the burgers. I don’t have a grill, so I prepared them on my griddle. If you are a glutton, turn the burger into 2 patties. They’ll take about 6 minutes a side to cook through for medium With all the ingredients used to make them, they’ll be close to 10oz each. Ideally, 3 patties is probably the best route to go. So, toast the buns, griddle the burgers. For the kimchi provolone topping, I sautéed some kimchi until the liquid is cooked out, leaving it crispy. I topped it with some provolone; kind of creating this melty kimchi cheese patty. That gets topped on the burger. I also created a mayonnaise with gochugaru pepper flakes. You could also use gochujang paste instead of flakes.
Ingredients
- 1 lb 85% lean ground beef
- 1 shallot finely chopped
- 1 garlic cloves finely minced
- 2 tsp ginger grated
- 1 green onion finely chopped
- 2 tbsp Korean pear grated
- 2 tbsp carrots grated
- 1 tbsp soy sauce
- 1 tbsp rice cooking wine
- 2 tsp sugar
- 2 tsp sesame oil
- 2 tsp sesame seeds
- 1/2 tsp black pepper
- 1/2 tbsp butter
- large hamburger buns
Toppings
- green leaf lettuce
- 1/2 cup kimchi chopped
- 3 slices provolone cheese
Gochugaru Mayonnaise
- 3 tbsp mayonnaise
- 1 tbsp gochugaru pepper flakes
Instructions
- Mix together the burger ingredients.
- Form into patties of your desired size. Let rest for 15 minutes to allows the ingredients to commingle.
- Melt the butter on a griddle over medium high heat. Toast the buns for a couple of minutes.
- Add your burger patties to the griddle.
- 2 large patties will take about 6 minutes a side for medium. 3 patties will take 5 minutes a side. 4 patties will take 4 minutes. Only flip once. Remove from the pan. Let rest for 5 minutes.
- Add the kimchi to the griddle. Sauté for 3-4 minutes.
- Make a bed out of the kimchi. Lay the provolone on top of the kimchi.
- Once the cheese starts to melt, separate into two kimchi patty-like shapes. Turn off the heat.
- Mix together the mayonnaise and gochugaru pepper flakes.
Burger Assembly
- Spread the gochugaru mayo across the top side of the bun. Lay the lettuce on the bottom side of the bun.
- Place the burger patties on the lettuce. Place the mound of kimchi and provolone on top of the burger.
