Tag: main course
Kale and Whitefish
Kale and Whitefish
Greens are an important part of Nigerian cuisine. Efo riro is a classic dish of kale stewed in a spicy tomato/red pepper sauce with pieces of whitefish. You will want to use a firm fleshed fish, so I recommend tilapia, swai, catfish, or snapper. This dish is even hearty enough that it could be eaten vegan without the fish or dried shrimp. Efo riro is best served with boiled yams or steamed basmati rice.
Equipment
- blender
Ingredients
- 1 medium onion chopped
- 1 red bell pepper seeded and chopped
- 3 roma tomatoes chopped
- 4 garlic cloves
- 1 habanero
- 2 tbsp dried bitter leaf
- 1 1/2 lbs white fish fillets tilapia, swai, catfish, or snapper
- 1 tbsp creole seasoning
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 2 tsp thyme
- 1 1/2 tsp garam masala
- 1/2 tsp ground turmeric
- 1 maggi bouillon cube
- 3 tbsp dried shrimp
- 4 tsp powdered locust bean
- 2 bunches kale rib removed; washed; chopped into 2” pieces
Instructions
- Place the onion, tomatoes, red bell pepper, garlic, and habanero in a blender.
- Purée until smooth. Set aside.
- Rehydrate the dried bitter leaf in a bowl of water for 10 minutes. Squeeze out the water and chop. Set aside.
- Preheat the oven to 400 degrees. Season your fish with creole seasoning. Place on a rack on a baking sheet lined in in foil.
- Bake for 15 minutes. Cut into 2” pieces. Set aside.
- Heat up 2 tbsp of olive oil in a large sauté pan over medium heat. Sauté the tomato paste, turmeric, thyme, and garam masala for 1 minute.
- Pour in the reserved purée, bitter leaf, powdered locust bean, dried shrimp, and maggi bouillon cube. Bring to a boil.
- Reduce the heat to medium low. Slowly incorporate a handful of kale in at a time.
- Once all the kale is mixed in, simmer for 5 minutes without stirring.
- Add in the chunks of fish. Cook for 3 minutes.
Bibimbap
Bibimbap
In Korean, bibim means “to mix”, and bap means “rice”. So bibimbap is meat, vegetables, egg, and sauce mixed with rice. But it’s a lot more then that. Bibimbap is traditionally served in a hot stone bowl called a dolsot. The inside of the hot bowl is brushed with sesame oil. The rice is cooked in the bowl, creating a crispy rice layer. Then the toppings of your choosing are placed on top of the rice. An egg is cracked in the center and is drizzled with bibimbap sauce. Then, using your chopsticks, everything is stirred together in the bowl with the heat continuing to cook the bibimbap.
Servings: 2
Equipment
- dolsot stone bowl
- ramekins
Ingredients
- 2 cups steamed rice
- sesame oil
Toppings
- 6 oz sirloin thinly sliced and julienned
- 1/2 bunch spinach
- 1 carrot peeled and julienned
- 1/2 zucchini julienned
- 2 king oyster mushrooms sliced
- 2 green onions chopped
- garlic minced
- soy sauce
- sesame oil
- toasted sesame seeds
- salt and pepper
- 2 large eggs
- vegetable oil
Bibimbap Sauce
- 2 tbsp gochujang paste
- 1 1/2 tbsp water
- 1/2 tbsp sugar
- 1/2 tbsp sesame oil
Instructions
Prepping the Toppings
- Marinate the beef with 1 tbsp soy sauce, 1 tbsp sesame oil, 2 minced garlic cloves, 1 tbsp green onion, and 1/2 tsp of sesame seeds for 10 minutes. Sauté in 1/2 tbsp of oil for 5 minutes until cooked through. Set aside.
- Sauté the carrots in a 1/2 tbsp of oil over medium high heat for 2 minutes. Season with salt and pepper. Set aside.
- Sauté the zucchini, 2 tbsp green onion, and 2 minced garlic cloves in a 1/2 tbsp of oil over medium high heat for 2 minutes. Toss with 1/2 tsp of toasted sesame seeds and set aside.
- Sauté the mushrooms in a 1/2 tbsp of oil over medium high heat for 3-4 minutes. Season with salt and pepper and set aside.
- Sauté the spinach, 2 minced garlic cloves, 1 tbsp of green onion, and toasted sesame seeds in 1/2 tbsp of oil medium high heat for 2 minutes. Set aside.
- Mix together the bibimbap sauce ingredients. Set aside.
Spicy Korean Fried Chicken Sandwich
Spicy Korean Fried Chicken Sandwich
There’s a big debate in this country I was born and raised in on who has the best fried chicken sandwich: Chick-Fil-A, KFC, Popeye’s, or McDonalds? And the answer is: Americans are idiots. The real answer is this spicy Korean fried chicken sandwich. Its twice the size and ultimately less expensive then these abominations to the word “sandwich.” It’s sort of a take on a Tennessee hot and spicy fried chicken, just with ingredients of Korean origin. This recipe takes a decent amount of prep work, all reasonably easy. Only 10 minutes of cooking time. But I can guarantee that this will be hands down the best chicken sandwich that you’ll ever eat.
Servings: 4 sandwiches
Ingredients
- 4 6 oz boneless skinless chicken breast
- 1 cup buttermilk
- 4 brioche or onion rolls toasted
- 4 slices mozzarella cheese
- vegetable oil for frying
Korean Fried Chicken Flour
- 2 cups flour
- 3/4 cup cornstarch
- 1 tbsp salt
- 1 1/2 tbsp sugar
- 1 tbsp baking powder
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp gochugaru pepper flakes or cayenne
- 1/2 tsp nutmeg
Korean Hot Sauce
- 4 tbsp gochugaru pepper flakes
- 4 tbsp sugar
- 3 tbsp soy sauce
- 1 tbsp chicken bouillon
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2/3 cup water
- 1/3 cup chili oil
Slaw
- 12 oz purple or green cabbage shredded
- 2 tbsp mayonnaise
- 2 tbsp sugar
- 2 tbsp vinegar
- 1 green onion chopped
- 1 pinch salt
Instructions
- Mix all of the slaw ingredients together. Set in the refrigerator until ready for use.
- Marinate the chicken in the buttermilk for at least 30 minutes; overnight is even better.
- Bring all of the Korean hot sauce ingredients to a boil in a small pot. Reduce the heat to medium low and simmer for 5 minutes until thickened. Set aside.
- Mix all of the Korean fried chicken flour ingredients together.
- Dredge the chicken in the flour on all sides. Shake off any excess flour. For extra crispy chicken, dip the chicken back in the buttermilk, then back into the flour.
- Heat up 1/2” of vegetable oil in a frying pan over medium high heat. Carefully lay the chicken into the oil, making sure to not overcrowd the pan.
- Fry the chicken for 4-5 minutes on each side until crispy.
- Place the fried chicken into a bowl. Pour over the hot sauce to cover the chicken.
Sandwich Assembly
- Place a piece of chicken on the bottom half of a toasted roll. Top with a slice of mozzarella cheese.
- Place a big scoop of the slaw on top of the sandwich.
