Quoting Michael Loo to Jim Weller <=-
deep frying another batch of Huan's homemade spring
If you want a really dark crispy outside, fry them
from frozen.
That's exactly the way we did them!
yogurt / somebody trust some on him.
Trust, eh, become Franco-Canadien all of a sudden.
Ha! My spell checker missed that of course. I need a logic checker!
Lexi is with Roslind shopping / frozen yogurt; it turns out she
is not overly fond of it, so I warned her Roslind likes it but
stand firm and hold out for real ice > cream, preferably some
variety of chocolate. I have faith that she'll deliver.
Surely she lived up to her promise.
Ever the diplomat she came home with a half gallon of chocolate ice
cream AND a box of lime flavoured frozen yogurt bars on sticks.
Jam cakes were very common in rural Canada / in pioneer days
fresh fruit was / completely seasonal so jam cakes were winter
fare
And hence those weird thumbprint cookies with jam
baked in as well.
Them too. We can only imagine how welcome a bit of jam could be in
March or April when the last fresh fruit was before the first frost,
there's no rhubarb or strawberries until May and the apples in the
basement are starting to rot.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: French Fries With Bulgogi And Caramelized Kimchi
Categories: Fusion, Korean, Beef
Yield: 4 servings
BULGOGI:
1 sm Onion, minced
3 Garlic cloves, minced
1 tb Minced fresh ginger
1/2 c Soy sauce
2 tb Sugar
1 tb Distilled white vinegar
1 ts Toasted sesame oil
1 lb Boneless rib eye steak, cut
Into very thin,
3 Inch slices
2 tb Vegetable oil
TOPPINGS:
1/2 c Sugar
1/4 c Distilled white vinegar
2 tb Korean chile paste
(gochujang)
2 tb Soy sauce
1 c Kimchi
1/2 c Mayonnaise
3 tb Sriracha, plus more for
Serving
1 lb Hot french fries
Shredded cheddar,
Chopped white onion,
Toasted sesame seeds and
Cilantro, for serving
Austin is loaded with food trucks, and the Korean-Mexican-Texan
mash-up that is Chi'Lantro is one of chef Aaron Sanchez's
favorites. For his famous late-night snack, Chi'Lantro chef and
owner Jae Kim tops hot french fries with caramelized kimchi,
grilled Korean-style beef and a mayonnaise spiked with Sriracha.
Make the bulgogi: In a resealable plastic bag, combine the onion,
garlic, ginger, soy sauce, sugar, vinegar and sesame oil. Add the
rib eye and toss to coat. Seal the bag and refrigerate overnight.
Drain the meat, pick off the solids and pat dry. In a large
skillet, heat the vegetable oil until smoking. Add the meat and
cook over high heat, turning once, until lightly browned, 4
minutes. Transfer the meat to a plate and keep warm. Rinse out the
skillet and wipe dry.
Prepare the toppings: In a medium bowl, combine the sugar,
vinegar, chile paste and soy sauce. Add the kimchi and toss to
coat. Heat the skillet until very hot. Add the kimchi and cook
over high heat until the liquid is thickened and glossy and the
kimchi is browned in spots, about 5 minutes. In a small bowl,
whisk the mayonnaise with the 3 tablespoons of Sriracha.
Scatter the french fries on a platter and top with the bulgogi and
kimchi. Drizzle with some of the Sriracha mayonnaise and sprinkle
with cheddar, onion, sesame seeds and cilantro. Serve with
additional Sriracha.
Con Poulos
From: Food & Wine May 2012
MMMMM
Cheers
Jim
... It is the very height of faux fusion cuisine.
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