Korean Curry

Hello! Lindsey here, while Greg is over in England for a couple weeks, he left his blog in my hands.  A little background for you, I am Greg’s younger sister and I recently moved away from home to RIchmond, Virginia.  Like Greg, I am also a foodie and love eating, cooking, and trying a variety of food.

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Tonight on the menu was a Korean Curry, this dish had the perfect amount of spice and flavor.  As other curries are known to be over-powering, this curry hit the nail on the head and is quite different from the more popular Indian Curry.  I can not take credit for this recipe, I helped my roommate Melissa cook this wonderful concoction tonight.

We started first by browning ground beef in a large pot, while the meat was cooking, we chopped the veggies (carrot, potato, onion, garlic, zucchini, green onion) and added them to the pan–to brown.

While the meat and veggies were cooking, we stirred together the curry powder into two cups of water, then added this to the pan with the meat and veggies.  Then we stirred together until well blended and added 1 more cup of water.  Stir.  Simmer about 10 minutes and add the peas with about 3 minutes remaining.  Add salt and pepper to taste and serve over rice or noodles.

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This recipe is extremely easy to cook and has exceptional flavor.  The curry powder may be harder to come by, as my roommate bought it at an Asian market and the packaging is mostly in Korean, but below I posted a picture of the packaging for an easy find.

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As this is my first post, I am not yet familiar with the format of the blog, so I will just post the recipe below:

Korean Curry- 10 tablespoons of powdered curry

1/3 ground beef

2 large carrots

2 potatoes

1 onion

3 cloves garlic

1 zucchini

1 bunch green onion

Handful frozen peas

Habanero Hot Sauce

I made this sauce last week and it is delicious, a definite step up from store bought hot sauces. It is not overpoweringly spicy and has great flavor to go along with the heat. Go out and give this one a try.

What's Cooking

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This recipe comes to us courtesy of my brother, who not only is an expert beer brewer, but an expert hot sauce maker as well. This hot sauce has depth, viscosity, flavor, texture and just a hint of sweetness. All of the ingredients are slow-roasted and simmered together with very little interference from anything other than a splash of apple cider vinegar. I had no idea that hot sauce could be this good. My brother has been sharing this sauce with his coworkers and never has any left over. However, he offered to share it with me after hearing me complain over beers about the spicy hot vinegar that passes for hot sauce in most restaurants, as we sat outside watching the fireflies light up the trees like Christmas lights, seeing if the shooting stars would trump them in brightness like we did when we were kids.  1-DSC_0040

The main ingredient here…

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Pat’s King of Steaks

cheese steak

Last Saturday I was out in Philly and found myself at Pat’s Steaks after the bars. I haven’t had a cheese steak in a while and forgot how good they are. Pat’s is my personal favorite out of the big name places in Philly. I highly suggest you stop by and give this classic a try. Can’t go wrong with Wiz Wit.

 

Avocado Fries

avocado fries

A few weeks ago I was at Triumph Brew Pub in Philadelphia and tried the avocado fries they had on the menu. I was surprised at how good they were, crunchy on the outside with a nice smooth and creamy texture on the inside. This past weekend I decided to take a stab at making them myself. The recipe is very easy, hardest part is breading the avocados. They turned out just like I remembered the Triumph ones tasting. Give them a try if you are looking for a healthy alternative to french fries!

Avocado Fries

Surf and Turf: Ribeye Steak and Scallops

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Earlier this week I made up a nice surf and turf with a ribeye steak and some sea scallops. I also experimented with some grilled potatoes that I marinated in a chipotle sauce. For the steak I just sprinkled on some kosher salt and fresh cracked black pepper then cooked it to a nice medium rare.

For the potatoes I wanted to try something different and looked up a few ideas for grilled redskinned potatoes. Most of the recipes I found were pretty basic so I modified a few to add some spice to the potatoes. I thought they turned out quite well and were a nice change up from a regular baked potato.

I cooked the scallops on Himalayan salt blocks. If you can I highly recommend getting one. They cook some of the best scallops I have ever eaten. They are also good with tuna and thinly sliced pieces of beef. The most important part of cooking with a salt block is to make sure you heat it correctly. You need to take your time to not damage the block. I go over the proper way to heat a salt block in the recipe for the scallops.

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The salt blocks give the scallops a fantastic sear and a light and salty seasoning. Enjoy!

Seared Scallops on Himalayan Salt Block

Chipotle Grilled Red Potatoes

Blackened Chicken with Vegetable Pasta

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Tonight for dinner I made blackened chicken with a vegetable pasta. To make the pasta I took a few vegetables that I had in the fridge and sauteed them. I cooked some pasta and when it was done I tossed it with the vegetables. I’ve been working on this blackened chicken recipe for a while now, the rub works both with this method of cooking it and with grilling the chicken. I personally prefer the grilled blackened chicken but it was storming quite heavily today so I made it in a cask Iron skillet today. The rub delivers a good flavor and a subtle heat that doesn’t overpower the chicken. Enjoy!

Blackened Chicken