This week, along with gochu-jang, the Barefoot Contessa is up. Here's what's cooking this week.
Myles Last Resort Meatloaf, roasted asparagus with parmesan (Barefoot Contessa), homegrown salad and rice. One barely needs a recipe for the asparagus, it's olive oil, salt, pepper and parmesan at the end. The husband also just finished the marinade for bulgogi using chicken for Tuesday's dinner.
Make your own Bulgogi chicken wraps with sesame (gochu-jang?) mayo. Inspired by the Korean food trucks, I'm using tortillas, baked bulgogi chicken and perhaps adding a layer of sesame-kochu-jang-flavored mayo. For veggies, I have bean sprouts from the Korean grocery store, kim chee, shredded lettuce and cukes. There's a good mix of hot/cold, cool/crunchy/spicy/creamy that should work well.
Cold rainy weather returns. Perfect for spicy tofu soup using gochu-jang, enoki mushrooms, onions, and won bok. There are about 5 recipes I'm comparing for this right now.
Back to the Barefoot Contessa with parmesan chicken salad. This is basically chicken katsu with parmesan cheese added into the panko. The Contessa has a lemon vinaigrette I'm trying out.
Korean stewed chicken with spinach, or spicy chicken with broccoli. Both use gochu-jang.
By week's end, our taste buds should be spiced out and well prepared for a robins' eggs and marshmallow peeps break. Just in time for our annual Easter Brunch.
Eat well. Be Well.