This week, I bought a bottle of gochu-jang sauce (Korean chili sauce) for various dishes of what I hope will be spicy goodness. Very thankful for the Korean grocery store! Simultaneously, I'm plowing my way through various cookbooks I've borrowed (See Saturday Night Cookbooks from a couple of weeks ago). So far, The Big Book of Potluck and Brunch! have been the best. PDQ Vegetarian Cookbook, In a Small Kitchen, and Make This, Not That will be going back to the library early.
This week, along with gochu-jang, the Barefoot Contessa is up. Here's what's cooking this week.
This week, along with gochu-jang, the Barefoot Contessa is up. Here's what's cooking this week.
Meatloaf, roasted asparagus, salad & rice
Monday
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.
Tuesday
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.
Wednesday
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.
Thursday
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.
Friday
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.
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.
Tuesday
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.
Wednesday
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.
Thursday
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.
Friday
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.
