You are on page 1of 54

Cooking

RECIPE: Chicken & Andoullie Etouffe


Whisking the roux constantly is the key to evenly browning it for this hearty stew served over rice.
MAKES 8 SERVINGS
INGREDIENTS
3/4 cup canola oil
3/4 cup flour
2 ribs celery, finely chopped
1 small yellow onion, finely chopped
1/2 green bell pepper, stemmed, seeded, and finely chopped
2 tsp. kosher salt
1 tsp. cayenne pepper
1 tsp. freshly ground black pepper
1 tsp. freshly ground white pepper
1 tsp. dried basil
1/2 tsp. dried thyme
3 cups chicken stock
4 tbsp. unsalted butter, cubed
2 lbs. boneless, skinless chicken thighs, cut into 1" pieces
1 lb. andouille sausage, halved lengthwise and cut crosswise into 1/2"-thick pieces
6 large scallions, white and green parts, thinly sliced
Cooked white rice, for serving
INSTRUCTIONS
1. Heat oil in a 6-qt. Dutch oven over medium-high heat until it begins to smoke. Add flour, whisking constantly, and cook for 1
minute. Reduce heat to medium and cook, whisking constantly, until roux is the color of milk chocolate, about 12-15 minutes.
Add celery, onions, and peppers, and cook, stirring constantly, until soft, about 5 minutes. Stir in salt, cayenne, black and white
peppers, basil, and thyme, and cook until fragrant, about 1 minute more. Add 2 cups chicken stock, and bring to a boil; cook until
thickened, about 5 minutes.
2. Meanwhile, heat butter in a 12" skillet over medium-high heat. Add chicken, and cook, turning once, until lightly browned, 4-6
minutes; transfer chicken and butter to Dutch oven. Pour remaining chicken stock into skillet, stir to scrape up any browned bits,
and then pour into Dutch oven along with andouille; cook, stirring occasionally, until thick and chicken is cooked through, about
10 minutes more. Remove pan from heat, stir in scallions, and serve touffe with rice.

How to Make Homemade Cheese Making Recipes


Cheese Making can be as easy as baking a cake! So how to make cheese?First we need to find the cheese recipe that is right for
you. Come, experience these cheese making recipes in your own home! With simple step-by-step directions of how to make
cheese, you'll find it easy to make your own delicious cheeses at home. You will need a the right cheese making kit and supplies
necessary for this venture. Surprise your family and friends with your own Dutch Goud, blue cheese or goat cheese.The history of
cheese making goes back thousands of years. It has evolved and been perfected over the years until we have the cheese of today.
Many are rediscovering the enjoyment of making their own beautiful cheese right in their own home. Many varieties can be made
from cow or goat's milk that may be available from a small acreage (like ourselves) or large farm, or simply milk from grocery
store.We use relatively the same recipes for making cheese that people have used for hundreds of years. Now, there are a few
simple but very important rules to follow to have success with making your home made cheese, from cottage cheese to Duch
Gouda, (Gouda cheese being one of are most succesfull in making).
The milk must be fresh, we suggest that the milk be no more than three days old for fresh raw milk.
What we have is one cow and so we store the milk in the fridge until we have our three and a half gallons. For store bought milk
just go by the expiry date.
When using milk from your own cow or goat, be sure to store it in clean sanitised containers. Glass containers or stainless steel
are ideal in my opinion for they cool quickly and they also clean well in the dishwasher.
All your utilities (cheese cloth, the press, etc.) must be sanitised before using each time. I use any bacterial dish soap and chlorine
bleach to wash everything in, following with a very thorough hot rinsing. Cleanliness is the key to success. If you have a wood
press, putting it in the dishwasher is not recommended. The dishwasher could ruin your cheese press.
A stainless steel or plastic press are absolutely the best, for they scrub well and are dishwasher compatible. The reason for all the
scrubbing and cleanliness to get rid of any potential milk stones that may form on any surface that has come into contact with
milk. Milk bacteria multiply very quickly. Unwanted bacteria could ruin your wheel of cheese or even make you sick.
First, let's talk about your kitchen.
Ideally the temperature of your kitchen should be in the range of 20 C for Canadians or 70F for those who live in the US.
Unless you have air conditioning, your kitchen may be too warm during the summer months for cheese making. In the
Fall through to Spring, it is much easier to keep the temperature constant around the 70 F mark.
Next, you don't need a big or fancy kitchen to make cheese from these recipes, but your kitchen must be very clean for
the best chance of success. The key is you don't want to get the wrong bacteria working in your cheese, which could lead
to a bitter or sour wheel of cheese, yuk!
We will be using certain types of bacteria to produce the different recipe's and varieties of cheeses. Unwanted bacteria
can come from a few crumbs of bread left on the counter to a hair falling into the cheese pot. So give your work area a
good thorough cleaning before you begin and you will have very good success with your cheese making.
Take the time necessary to follow the cheese recipe precisely. With ideal tempuratures, a clean kitchen, and proper
ingredients, your cheese recipe will make a delicious product.
When you make homemade cheese, you could give it away as a gift cheese. We have found that cheese gifts work great
when the cow is just giving too much cheese for our family to eat. We have discovered that family and friends will come
back to buy cheese the next time.
They have stood in our doorway and said, I need to buy some more cheese from you. I have to share this good stuff with my
friends at the golf club. It tastes so good, itll make the perfect gift. You dont mind if they join your cheese club, do you? You
can begin your own cheese club in your area. Your club can feature a cheese of the month. You and your friends can experiment
with making a new cheese every month and give a few away as a cheese gift. You just may be surprised at how much fun you can
have with your friends while making cheese together and make a little extra income besides.

World's Best Pizza


Here's our listing of some of the most delicious pizzas the world over.
By Jada A. Graves
What is it about pizza that makes us love it so much? Is it the savory cheeses, the pliable crust or the aromatic sauce? Perhaps it's
the customizable nature of the treat. Each pizza is different; across the country -- the world, even -- foodies get to compliment
their pies with the toppings they most love. You can call it an Italian creation, an American staple or even a Brazilian standby, but
one thing's for sure: we all crave pizza. But where should you expect to taste the best slice?
#6: Rome, Italy
While other cities try to entice you with the whole pie, Rome's claim to fame is offering pizza al taglio, or "by the cut." This
variety has a thin crust and is normally baked on rectangular trays in a wood-burning oven. Tasty toppers include prosciutto,
asparagus, zucchini, eggplant and potato, but when in doubt, you can also order a traditional margherita with just tomato sauce,
mozzarella and basil. Vendors will allow you to determine just how big a slice you want (you'll be charged based on its weight),
after which they'll cut your slice, fold it and wrap it in paper to go.
Where to Taste: Pizza al taglio is a convenient snack to have while sightseeing. You could order from Da Michele by the Trevi
Fountain (opt for the kosher aliciotti e indivia with anchovies and endives), or at Da Remo by the Pantheon (try the zucca pizza
with pumpkin).

Chicago, USA
#5: Chicago, USA
The foundation of any Chicagoan's pizza is a thick, crunchy layer of crust that's been stretched up the sides of a deep-dish steel
pan. That dough is then layered, starting with mozzarella cheese, followed by any preferred toppings (such as pepperoni,
mushrooms or sausage) before it's coated in a layer of chunky tomato sauce. The first Chicago-style pie was served at Pizzeria
Uno in 1943, and present-day diners can still frequent this Ohio Street and Wabash Avenue fountainhead to eat one of the city's
most identifiable dishes. Bonus: you don't need to be in Chi-town to taste the magic; Pizzeria Uno is now a popular chain
restaurant (known as Uno Chicago Grill) throughout the country.
Where to Taste: An employee at the original Pizzeria Uno, Rudy Malnati is the disputed creator of the traditional deep-dish pizza
recipe. And according to many, his son Lou serves up one of the best incarnations of Chicago's "casseroles" in the entire city. You
can eat at his establishment, Lou Malnati's Pizzeria, in the River North area.

Osaka and Hiroshima, Japan


#4: Osaka and Hiroshima, Japan
Sometimes called the "Japanese pancake" and at other times called the "Japanese omelette," okonomiyaki's flat shape and assorted
ingredients have also earned it the nickname, "Japanese pizza." Even the phrase okonomiyaki loosely translates to "cooked as you
want it," which sounds a little like what makes pizza so special in the first place. But what exactly is okonomiyaki? At its base is
batter (made from flour, eggs, water, cabbage and cooking stock) paired with your desired combination of cheese, vegetables, fish
and meat. In the city of Osaka, where the most popular version of the dish originated, all the ingredients are cooked together (by
grilling on both sides) before the pizza is topped with a sweet brown sauce, mayonnaise, katsuobushi (bonito flakes) and aonori
(seaweed flakes). If you're dining in Hiroshima, the cook will fix your okonomiyaki batter first before layering on the other
fixings.
Where to Taste: Several Japanese eateries earn a shout-out for their "Japanese pizza." Osaka's Mangetsu restaurant serves an
okonomiyaki original sauce that "tingles and tantalizes your taste buds to the point you can't stop eating the food that's covered in
it," according to a satiated Virtual Tourist. And foodies across the web recommend Hassho, a Japanese chain scattered through
HiroshimaPrefecture, for the best sampling of that city's style of the dish.

So Paulo, Brazil
#3: So Paulo, Brazil
Many Paulistanos in this self-proclaimed "Pizza Capital of the World" have a ritual of eating pizza every Sunday. And it's not hard
to find a place to indulge, as Reuters reports that there are more than 6,000 parlors in this city. So Paulo's obsession with pizza
dates back to the early 20th century, when Italian immigrants moved to the Braz district and their culinary tastes began to infiltrate
Brazilian culture. Now, city residents even celebrate "Pizza Day" on July 10. People in So Paulo barely use tomato sauce, but
they practically smother their pies in mozzarella cheese; popular pizza varieties include Portuguesa (also sprinkled with ham,
onion, hard-boiled eggs and black olives) and Casteloes (which adds spicy Calabrese sausage). Whatever you do, be sure to
abstain from adding ketchup to your slice -- though this is a popular topping in the rest of Brazil, no self-respecting Paulistano
would dare besmirch their pizza with the condiment.
Where to Taste: Casual and hard-core foodies agree that the best place to try a little So Paulo pizza is Braz, one of the city's
most popular parlor chains. Pizza is served rodzio style, where you pay a fixed price for all-you-can-eat and servers mill the
premises offering various types of pie.

New York City, USA


#2: New York City, USA
One of the more recognizable pies of the United States, New York-style pizza is characterized by a puffy outer crust that gets
thinner and crispier toward the middle. Tricks of the trade include hand-tossed dough and cooking the pizza on a stone rather than
in a pan. And as any New Yorker will tell you, there's another key element to the Big Apple's slices -- the city's delectable tap
water. Who is to say whether the water's importance is myth or actual method (The editors of the foodie blog Serious Eats even
conducted a considerably comprehensive but ultimately unsatisfactory study)? Eddie & Sam's pizzeria in Tampa, Fla. seems to
think so: The owners proudly boast to importing New York tap water for the making of their dough.
Where to Taste: The hands-down favorite for New York parlors is Lombardi's Pizzeria, located in NoHo. Considered the first
pizza parlor in the United States, Lombardi's also gets a shout-out from travelers for using fresh ingredients. Just come ready to
chow down -- this pizzeria doesn't sell by the slice.

Naples, Italy
#1: Naples, Italy
There's a reason the city of Naples earns the first slot on our list. It's because the Neapolitan pizza is the most enduring recipe the
world over, and recipes originated in other cities are often just variations on Napoli's theme. And considering there's even an
organization devoted to the upholding the authenticity of the dish -- the Associazione Verace Pizza Napoletana -- it's evident that
this city takes dough-making and cheese-melting seriously. The wheat flour dough of a true pizza napoletana is kneaded into a
pancake shape that shouldn't exceed 11 inches across, before it's smothered in fresh buffalo mozzarella, basil and San Marzano
tomatoes. It's then cooked in a wood-fired dome oven at approximately 900 degrees Fahrenheit for no more than a minute and a
half.
Where to Taste: Serious foodies disagree on where you'll find Naples' best pizzas, but there are a few favorites: Located on the
city's Via Sersale, Antica Pizzeria da Michele is one of the more popular spots -- as evidenced by the long lines (and its cameo
appearance in the movie Eat, Pray, Love). There's also Pizzeria Brandi, oftentimes credited as the place that first served pizza
margherita.

10 Tips for Making the Perfect Burger


Chef Jonathan Waxman shares his advice on how to make the perfect burger this grilling season
Undoubtedly one of the most frequently cooked items of the summer grilling season, burgers are certainly an all-American food.
Of course, there is a wide range of burgers, from simple to complex, and perfect arguably means a different type of burger for
each person. There are thin, flat griddle ones and thick, charred burgers cooked on the grill. They can be topped with Maine
lobster, dipped in French onion soup, or served straight up with just the basics (and maybe some gooey cheese on top).

Many chefs out there have mastered the art of the burger, whether its Linton Hopkins of Holeman & Finch down in Atlanta or
Minetta Tavern in New York City, relying on their superior skills or the unique mix of the high-quality meats. But since most of
us don't grind our own beef or plan to mix short rib into our patties, how can home cooks create this perfect burger at home?
Were not talking about getting complicated, just the all-American basics to help you achieve that juicy, flavorful hunk of meat
that satisfies like nothing else can. From finding the right ratio of lean to fat meat, mastering the technique of properly melting
cheese (and avoiding the drip over into the grill), weve got tips and tricks from grill master Jonathan Waxman.
Celebrated chef and co-owner of Barbuto in New York City (and former Top Chef Masters cheftestant), Waxman shares his tips
and advice on cooking the perfect burger so that any home cook can learn to master the art themselves.
Tip #1: Ratio of Lean to Fat for Meat
To me, traditional burgers are made with chuck meat, either rump steak or shoulder meat from the front. You dont want to make
a hamburger from filet mignon. One, its a waste of meat, and two, it doesnt really taste that good. Waxman recommends a ratio
of 75:25 or 80:20 explaining that 90:10 is too lean and anything less than 75 is too fatty. Another tip? Make sure that when the
butcher grinds the meat that everything is super cold: the grinder, the environment, and the meat, otherwise the fat gets all messed
up and youre left with a lugubrious mass.
Tip #2: The Art of Simple Seasoning
Keep it simple. While people like to add a lot of things to the meat like diced onions, vegetables, cheese, eggs, etc., Waxman likes
to stick to basics. He doesnt have a problem with adding those things, but its kind of like youre making a grilled meatloaf, so
lets call a spade a spade. For his burgers, he says to use sea salt, not kosher or table, but good quality, coarse salt, fresh pepper,
and meat. Thats it. Otherwise, youre just trying too hard.
Tip #3: The Patty
A perfect burger is between six to seven ounces, if it gets too big, then youre just being silly. The other problem Waxman
mentions is over-handling your meat because thats when meat gets tough. After its ground, literally just push it together in a
patty, weigh it in the raw state, making it about an inch thick in the center thats perfect. He says that the outside can be a little
skinner, but you dont want it to be a blob.
Also, make sure the patty is nice and round, not square, trying to put meat in a square shape is just crazy, I dont understand
that, he says. Overall, its just important to respect the meat and get the fire and everything else in order.
Tip #4: Cheese Type & the Perfect Melting Method
What does Waxman like on his burger? Gruyre, Cheddar, Monterey Jack with jalapeo, simple stuff, but I dont like blue cheese
burgers. Some people do, I just dont, he says. Heres how you cook it properly though. If you have a grill with a cover, grill on
one side, three quarters of the way, flip it over, and immediately put the cheese on top. Then cover the grill so the bottom gets
cooked and the cheese melts perfectly. I like cheese thats grated versus a slab because it melts better. You can always put a
clump of grated cheese on top of the middle of the burger so it melts out, otherwise a slab will just melt out and over the burger
onto the grill.
Tip #5: To Top or Not to Top
To each your own for toppings, but I like grilled mushrooms. Porcinis are the best, thinly sliced and not too thick. For some
creativity and California flavor, Waxman loves putting guacamole on burgers. He also loves adding aioli, but not too much.
Tip #6: The Perfect Buttered Bun
I love toasting my bun, so it can soak up the sauce, but I dont like it soft. Waxmans trick? Buttering the bun after I grill it, not
too much, but just a little. People are always like, 'whats that flavor?'
Tip #7: Griddle vs. Grill
The debate and ultimate outcome according to Waxman: "Burgers are a funny thing, when I was a kid, on at least on the West
Coast, they were always cooked on the grill, unless you were at a diner, then they were cooked on a griddle to death. On the East
Coast though, theres a lot of controversy over griddle versus grill. There are a lot of good things about the griddle, but you dont
get the smoke, the char effect, or flavor from the grill. You could actually put a griddle on a BBQ, thats kind of the Australian

method. They cook over an open fire and put a griddle on top. Its kind of cool because you can do both. And honestly, its a lot
less messy.
But if you do barbecue and get the heat right, then it can be perfect. The problem with a lot of barbecues is that the grills
themselves are too skinny and not like professional ones, which are a quarter inch by a quarter inch. Some grills are too skinny
like a wire and thats a difficult medium to cook on. So Id say try to get a more professional-style grill as a first step. I hate gas,
its only wood or charcoal for me. But thats a more iffy proposition for people..."
Tip #8: Seasoning the Grill
Make sure the grill is seasoned properly. Waxman recommends grilling up some bacon first so all the delicious flavor gets on the
grill, then cooking the burger, and topping it with the cooked bacon. (Sounds like one of the greatest ideas weve heard in a long
time.)
Tip #9: How Hot Is Too Hot?
Griddle or grill, how do you know when it's hot enough? Medium heat is ideal: Not too low, and not too high. Waxman says that
for all grilling mediums, it should be the same, but it's relative to the type of grill that youre using. If the grill is open-style, which
means that the heat goes vertically straight up, then the burger doesnt get the residual heat, and you are just cooking from the
bottom up. This technique takes a lot of skill, Waxman explains. But if you use a grill with a lid, you can close the grill and
capture the heat to give you more control and more smokiness. Also it allows you to play with the temperature more. But he does
say that neither is better than the other for cooking burgers, you just need to understand what youre doing. One thing he
recommends though is going the extra mile to use hardwood charcoal, not briquettes.
Tip #10: Take Your Time
Everyone tries to cook too many burgers at the same time, so I tell them to chill out, have a beer or glass of wine, and then when
the burgers ready, youll have a great burger. That's why they call Waxman the Obi Wan Kenobi of the kitchen.

Oven Sweet Potato Fries

Nutritional Information
(per serving)
Calories
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Calcium
Ingredients
1 large sweet potato, peeled and cut into wedges
2 teaspoon(s) canola oil
0.25 teaspoon(s) salt
cayenne pepper

122
5g
--323mg
19g
3g
-2g
--

Directions
1. Preheat oven to 450F. Toss sweet potato wedges with oil, salt and pepper. Spread the wedges out on a rimmed baking
sheet. Bake until browned and tender, turning once, about 20 minutes total.

Apple Vichyssoise

Beatriz Da Costa - Serves 4

Hands-on Time: 15m

Total Time: 4hr 50m

Ingredients

2 tablespoons butter
3 leeks, thinly sliced (white and pale green parts only)
1 large russet potato, thinly sliced
1 large unpeeled Macoun or McIntosh apple, cored, quartered, and thinly
1 teaspoon salt
1/4 teaspoon black pepper
3 cups chicken broth
1 1/2 cups half-and-half
2 tablespoons chopped fresh dill or chives (optional)

Directions
1. In a 4-quart saucepan over medium-low heat, melt the butter. Add the leeks, potato, apple, salt, and pepper. Stir well, cover, and
cook over medium-low heat for 5 minutes. Add the chicken broth and bring the mixture to a boil over high heat. Reduce heat to
low and place the lid on askew, so the pot is not covered completely. Cook until the potato and apple are very tender, about 30
minutes. Add the half-and-half.
2. Puree in batches in a blender until smooth. Refrigerate 4 hours or overnight to chill thoroughly. To serve, ladle the soup into
bowls and sprinkle with the dill or chives (if desired).
Tip
Pat washed fruits and veggies dry before bagging them for storage. Damp items spoil quickly.
Nutritional Information
Calcium 162mg; Calories 318; Carbohydrate 37g; Cholesterol 48mg; Fat 17g; Fiber 5g; Iron 3mg; Protein 8mg; Sat
Fat 10g; Sodium 931mg

Home Made Farmer's Cheese


"My Polish friend's mother gave me this recipe years ago. She has been making this cheese forever in her house and also ate it
while growing up in Poland. This is an easy home made farmer's cheese. It doesn't age well, so be sure you eat it within a week

after it's made - well, if you can let it last that long. If you bake with it, it melts very beautifully. It makes a perfect soft cheese for
snacking."
Prep Time:5 Min
Cook Time:20 Min
Ready In:25 Min
Servings 16 (US)
Original Recipe Yield1 pound
Ingredients
1 gallon whole milk
1 pinch salt
1 large lemon, juiced
Directions
1 Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to
prevent the milk from scorching on the bottom of the pot.
2 When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the
milk, and the milk will curdle. You may need to wait 5 or 10 minutes.
3 Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the
cheesecloth is the Farmer's Cheese. The liquid is the whey. Some people keep the whey and drink it, but I throw it away.
Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an
airtight container. Store in the refrigerator.
Footnotes
My Polish friend would also put hot pepper or black pepper into the milk before straining. This cheese is very flexible, so I'm
thinking that you could put in jalapeno or other things that you like. Experiment, and leave a review of what you think.
Nutritional Information
Amount Per Serving Calories: 148 | Total Fat: 8g | Cholesterol: 24mg

How to Make Cream Cheese at Home


How to Make Cream Cheese at Home:
Ingredients:
32 fluid ounces whole milk
48 fluid ounces heavy whipping cream (at least 35% fat content)
2 fluid ounces buttermilk
2-3 droplets of liquid veal rennet (explained in my post on how to make goat cheese at home post)
1 tablespoon of salt
Equipments:
An instant read thermometer
A piece of muslin cheesecloth (which is woven more finely than regular cheesecloth)
A large nonreactive pot
A ladle
A large colander
A large bowl
A strong rubber band
Method:
Warm up the milk and the cream in a large nonreactive pot until the temperature reaches about 70F (~21C). Dont boil them.
Stir in the buttermilk.
Add the veal rennet and keep the cream mixture covered at room temperature overnight.
The next day, the mixture will have set. Sprinkle the salt all over the surface.
With a large wire whisk, cut the gelled mass into small curds.
Line a large colander with a piece of muslin cloth and place the colander on a bowl large enough to hold the whey.
Gently pour the content of the pot into the colander and let it drain for about 30 minutes.
Gather together the corners of the cheesecloth and tie them together with a rubber band to form a bag.
Empty out the whey that has collected in the bowl*. Place the colander, with the cheese bag in it, back on the bowl. Put the
whole thing in the refrigerator and let the curds continue to drain overnight.
The cream cheese is ready to use the next day.
*Replace the water in your yeast bread recipe with this fresh whey (obtained within 24 hours of cheese curdling) for extra
delicious bread.

Easy Healthy Fruit Salsa Recipe


When I entertain, I like to have some healthy options for my guests. A fruit salsa is very easy to prepare, light, colorful, healthy,
and always a hit. You can use whatever fruit is seasonal or that you have on hand. Serve with some cinnamon chips and you have
a healthy alternative to the normal, boring dips and chips.
Ingredients:
Strawberries (one container)
Mangos (2-3)
Granny smith apple (1 decent size)
Lime (1)
Kiwi (3-5)
Honey (Table spoon, just enough to coat everything)
Directions:
1. Wash and dice up fruit. I cut small enough to somewhat look like salsa, but large enough so that it doesnt become mush.
Usually about a half inch.
2. Place fruit in a bowl and add honey and some of the juice from the lime. You can add a little zest from the lime if desired.
I only use a small amount of the lime juice. I am using this for just a hint of flavor, but more importantly to keep the fruit
from browning. You can use more if you wish. Same with the honey. I usually start off with a small amount. I like just
enough to coat everything.
3. I serve with Sweet potato/Apple chips that are flavored with cinnamon by Terra. They provide a great crunch and the
cinnamon compliments the salsa. You can make your own cinnamon chips, but I dont want to take the time.

Purple Rice & White Rice


Ingredients
-140g raw white rice (about 2/3 cup)
-10g raw black rice (about a rounded spoonful)
-Water
Method - When making rice in a rice maker the ratio of black rice to white rice is usually around 80/20 or 90/10. In this
particular case we wanted 150 grams of raw rice total to make about 4 cups of cooked rice, so we used 140 grams of raw white
rice and 10 grams of raw black rice. Follow directions on the package to determine how much water to use usually its around
2:1 or 3:1.
Korean Black Rice :: Heuk Mi Ssal (), heukmi chapssal ( )

But heuk mi ssal is notorious for bleeding into anything its mixed with, so take some care with the proportions (and of course,
stay away from white/plastic bowls!).

How to cook white rice perfectly


1.Washing rice - Pour water in the rice and using your hand gently make circls around. Becareful not to rub rice grain so hard.
Drain the water, get new water,and wash rice with a hand again. Repeat this process 3 times until the water gets clear. You can
rinse your face with rice water. It makes your face very moist.
2.Measuring water - The ratio of rice and water is 1:1.2. Leave it for 30minutes (You will see water has reduced because rice
has soaked up water. Dont add more water!)
3.Cooking rice

Beef Strips Stir Fried with Red Chillies

Ingredients
Beef strips (thinly sliced beef)- 500 gms
Pepper powder- 1/4 teaspoon
Salt to taste
Soy sauce- 1/2 tablespoon
Egg- 2
Flour- 3 tablespoons
Finely chopped garlic- 3 tablespoons
Finely chopped onion- 1 big
Dried Red chillies- 4-5 (adjust to suit your taste)

Tomato sauce- 3-4 tablespoons


Oil for deep frying beef
Method
Marinate the beef strips with salt, pepper powder and soy sauce for at least half an hour. Beat the eggs along with flour and pour
into the beef. Mix well. Heat oil for deep frying. Drop the beef strips into hot oil in small batches, stirring in between. Fry till they
turn crispy and brown. Drain onto an absorbent paper.
Heat 2 tablespoons oil in another pan. Add the garlic and onion and saute till they turn golden brown. Add the red chillies and toss
for 30 seconds. Add the fried beef strips and stir for a couple of minutes. Add the tomato sauce, just enough to lightly coat the beef
strips. Mix well and stir for a minute. Take off heat and transfer to a serving dish. Serve hot.

Easy Beef Chili

Ingredients
2 pounds grass-fed ground beef
2 cans organic tomato sauce
4 Tablespoons chili powder
1 Tablespoon cumin
2 teaspoons salt
1 Tablespoon garlic powder (not garlic salt)
1 Tablespoon onion powder (or dried onion)
1 teaspoon cayenne pepper (optional)
1 can kidney beans (drained)
water
Instructions
Brown meat and drain.
Return meat to pot, add a cup of water, and all the spices. Stir.
Add the tomato sauce and two cans of water. Stir.
Simmer for 30 or 45 minutes, adding more water if too thick (and depending on how thick/thin you like your chili).
If adding beans, put them into the pot 10 or 15 minutes before serving.

Chinese Beef With Mushrooms Recipe

Prep time: 20 minutes Cook time: 15 minutes Yield: (4 Servings)


Ingredients:
1 lbs flank steak (sliced into thin strips)

4 garlic cloves (finely chopped)


4 tablespoons oyster sauce
4 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon salt
teaspoon ground black pepper
4 teaspoons cornstarch
1 cup water
2 tablespoons oil
1 cup fresh mushrooms (sliced)
Cooking Instructions:

Step 1: In a large bowl combine garlic, oyster sauce, soy sauce, sugar, salt, pepper, water, and cornstarch. Mix well. Add flank
steak and marinade for 30 minutes.
Step 2: Heat a wok or fry pan to medium high heat. Add oil. Remove steak slices from the marinade with a slotted spoon
(reserving the marinade) and place into the pan and stir fry until the steak is fully cooked (about 5 minutes). Remove from the
pan and set aside.
Step 3: Add a little more oil to the wok if necessary and add mushroom slices. Stir fry mushrooms for 3 minutes. Add the
marinade liquid to the wok, bring to a boil. Reduce heat and simmer for 30 seconds. Return steak to the pan and simmer until
heated through.

Wild Mushroom and Beef Stir-Fry Recipe

Ingredients:
-For the beef:
8 ounces flank steak, trimmed of excess fat and sinew
2 teaspoons peeled, minced fresh ginger
1 teaspoon soy sauce
1 teaspoon vegetable oil
3/4 teaspoon cornstarch
3/4 teaspoon Shaoxing wine or dry sherry
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
-For the stir-fry:
2 tablespoons Shaoxing wine or dry sherry
2 tablespoons soy sauce
1 1/2 teaspoons cornstarch
1/2 teaspoon packed dark brown sugar
1 teaspoon rice vinegar
2 tablespoons vegetable oil
1 pound wild mushrooms (such as maitake, lobster, chanterelle, porcini, or shiitake), cleaned, ends trimmed, and sliced lengthwise
through the stem into 1/2-inch-wide pieces
Kosher salt
Freshly ground black pepper
2 medium leeks, halved lengthwise, rinsed, and sliced crosswise into 1/2-inch pieces (white and pale green parts only)

2 medium celery stalks, sliced crosswise into 1/4-inch pieces


1 medium garlic clove, minced
Steamed white rice or brown rice, for serving
INSTRUCTIONS
For the beef:
Cut the flank steak with the grain into 2- to 3-inch-wide strips, then cut each strip against the grain into 1/4-inch-thick pieces.
Place the beef and the remaining ingredients in a medium bowl and stir to evenly coat the meat; set aside.
For the stir-fry:
Place the Shaoxing or sherry, soy sauce, cornstarch, brown sugar, and vinegar in a small bowl and stir to combine; set aside.
Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes when dropped in the pan. Drizzle 1 tablespoon of
the oil around the perimeter of the wok and add the reserved beef in an even layer. Cook undisturbed until the beef begins to sear,
about 1 minute. Using a metal spatula, stir-fry for 30 seconds until the beef is lightly browned but not cooked through. Transfer to
a large plate.
Drizzle 1 teaspoon of the oil around the perimeter of the wok. Spread half of the mushrooms around the perimeter of the wok and
season lightly with salt and pepper. Sear, stirring once halfway through the cooking time, until golden brown, about 2 minutes.
Continue to stir-fry until the mushrooms are tender, about 30 seconds to 1 minute more. Transfer the mushrooms to the plate with
the beef. Repeat with another teaspoon of the oil and the remaining mushrooms.
Drizzle the remaining teaspoon of oil around the perimeter of the wok and add the leeks, celery, and garlic. Stir-fry until the leeks
are wilted, about 2 minutes. Return the beef, mushrooms, and any accumulated juices from the plate to the wok. Stir the reserved
soy saucecornstarch mixture and add it to the wok. Stir-fry until the beef is just cooked, about 30 to 60 seconds. Serve
immediately with steamed rice.

Steamed Vegetable Dumplings (Zhngjio) Recipe

Makes: Makes 32 dumplings, serving 4 as a main course, 6 to 8 as a snack or starter


Whereas boiled dumplings have crinkly skins that are tender from having been immersed in hot water, and panfried dumplings
have skins that are a combination of crisp bottom and chewy top, steamed dumplings are texturally in betweenthe skins are
slightly chewy and soft. Gentle steam heat also protects the filling flavor and you taste it more, a bonus for delicate combinations
such as this one. Unlike many other Chinese dumpling fillings, this vegetarian filling is cooked first to allow the cornstarch to
work its cohesive magic, binding the vegetables and pressed tofu together so that they are easier to control when you are
assembling the dumplings. I like to use some of the liquid from soaking the mushrooms to season the filling with an earthy savor;
if you do too, remember to strain the heady liquid through cheesecloth or paper towel to remove any bits of grit.
INGREDIENTS
-For the filling:
4 cups lightly packed, coarsely chopped spinach (7 to 8 ounces)
4 large dried shiitake mushrooms, reconstituted and liquid reserved, stemmed, and chopped (1/2 cup)
1/4 teaspoon salt
1/4 teaspoon ground white pepper
3/4 teaspoon sugar
1 1/2 tablespoons light (regular) soy sauce
2 tablespoons sesame oil
2 tablespoons canola oil
1 tablespoon finely minced fresh ginger
1/3 cup finely chopped carrot
3 ounces brown pressed tofu, finely chopped (2/3 cup total)
2 teaspoons cornstarch dissolved in 1 tablespoon water
1/2 cup chopped Chinese chives or scallions (white and green parts)
-To form and serve:
1 pound Basic Dumpling Dough
2/3 cup Tangy Soy Dipping Sauce
INSTRUCTIONS
To make the filling, put the spinach in a large bowl. Bring a kettle of water to a boil and pour a generous amount over the spinach.
Let the spinach wilt for about 30 seconds, drain, rinse with cold water, and drain again. To remove excess moisture, squeeze the
spinach in your hands over the sink. When you are done, there should be about 1/2 cup firmly packed spinach.

In a bowl, combine 1/4 cup of the reserved mushroom soaking liquid, salt, white pepper, sugar, soy sauce, and sesame oil. Stir to
dissolve the sugar. Set this flavoring sauce aside.
In a wok or large skillet, heat the canola oil over medium heat. Add the ginger and stir-fry for about 30 seconds, until aromatic.
Add the spinach, carrot, mushrooms, and pressed tofu. Stir to combine and then pour in the flavoring sauce. At first all the liquid
will seem to have been absorbed, but after 2 minutes, there will be a little bubbling liquid in the skillet. At that point, give the
cornstarch mixture a final stir and stir it into the filling. When the mixture thickens, turn off the heat and add the Chinese chives.
Transfer to a bowl and set aside to cool completely before assembling the dumplings. You should have about 2 cups of filling.
(The filling can be prepared 1 day in advance and refrigerated. Bring it to room temperature before assembling the dumplings.)
Form 16 wrappers from half of the dough. Aim for wrappers that are about 3 1/4 inches in diameter.
Before assembling the dumplings, line steamer trays or a baking sheet with parchment paper and set aside. (If you are making the
dumplings in advance, or freezing them, lightly dust the parchment paperlined tray with flour to avoid sticking.)
To assemble the dumplings, hold a wrapper in a slightly cupped hand. Scoop up about 1 tablespoon of filling with a bamboo
dumpling spatula, dinner knife, or fork and position it slightly off-center toward the upper half of the wrapper, pressing and
shaping it into a flat mound and keeping about 1/2 to 3/4 inch of wrapper clear on all sides. Then fold, pleat, and press to enclose
the filling to create a half-moon, pea pod, big hug, or pleated crescent shape. If you are steaming right away, place the finished
dumpling in a steamer tray, sealed side up and 1 inch away from the edge if you are using a metal steamer. Repeat with the other
wrappers before forming and filling wrappers from the remaining dough, keeping the finished dumplings covered with a dry
kitchen towel as you make the rest. If you dont have enough space on your steamer trays to steam all the dumplings at once, or if
you are not steaming them right away, place the waiting ones on the prepared baking sheet spaced a good 1/2 inch apart.
Once all the dumplings are assembled, they can be covered with plastic wrap and refrigerated for several hours; they can be
cooked straight from the refrigerator. For longer storage, freeze them on the baking sheet until hard (about 1 hour), transfer them
to a zip-top freezer bag, pressing out excess air before sealing, and keep them frozen for up to 1 month; thaw completely on lined
steamer trays, using your finger to smooth over any cracks that may have formed during freezing, before steaming.
To cook, steam the dumplings over boiling water for about 8 minutes, or until slightly puffed and somewhat translucent. Remove
the trays and place each atop a serving plate. Serve immediately with the dipping sauce, either in a communal bowl with a spoon
or portioned into individual bowls or dipping sauce dishes.

Duck Confit Fried Spring Rolls Recipe

INGREDIENTS
-For the dipping sauce:
3 tablespoons hoisin sauce
3 tablespoons plum sauce
1 teaspoon rice vinegar
1/2 teaspoon soy sauce
Freshly ground black pepper
-For the spring rolls:
2 duck confit legs (about 14 ounces)
2 quarts vegetable oil
4 ounces cremini mushrooms, stems trimmed and thinly sliced
Kosher salt
Freshly ground black pepper
1 medium carrot, peeled and cut into matchsticks (about 1 cup)
1/2 medium yellow onion, thinly sliced (about 1 cup)
1/4 teaspoon five-spice powder
1/2 cup sliced water chestnuts, thinly sliced into matchsticks (about 2 1/2 ounces)
2 tablespoons finely chopped fresh cilantro
20 (8-1/2-inch) round rice paper wrappers
INSTRUCTIONS
For the dipping sauce:
Place all of the measured ingredients in a small bowl, season with pepper, and stir to combine; set aside.
For the spring rolls:
Remove the skin from the duck legs and discard. Remove the meat, shred it into small pieces, and place in a large bowl (you
should have about 3 cups). Discard the bones. Heat 1 tablespoon of the oil in a large frying pan over medium-high heat until

shimmering. Add the mushrooms, season with salt and pepper, and cook, stirring rarely, until browned, about 5 minutes. Transfer
to the bowl with the duck meat. Add 1 tablespoon of the oil to the pan and place over medium heat until shimmering. Add the
carrot and onion, season with salt and pepper, and cook, stirring occasionally, until the onion has softened, about 8 minutes. Add
the five-spice and cook, stirring occasionally, until fragrant, about 30 seconds. Add the carrot-onion mixture to the bowl with the
meat and mushrooms. Add the water chestnuts and cilantro to the bowl and stir to combine. Taste and season the filling with
additional salt and pepper as needed. Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide,
shallow dish large enough to hold the rice paper wrappers with hot tap water. Working with 1 wrapper at a time, completely
submerge the wrapper until it is soft and pliable, about 15 seconds. Remove from the water and place on the towel.

Working quickly, place 2 heaping tablespoons of the filling across the wrapper about 1 1/2 inches from the bottom and leaving
about 1 inch of space on each side. Fold the bottom of the wrapper up and over the filling. Holding the whole thing firmly in
place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally
up from the bottom to the top. Place on a baking sheet and cover loosely with plastic wrap. Repeat with the remaining wrappers
and filling. Leave 3/4 inch between each spring roll so they dont stick together, and replace the water in the pan or dish with hot
tap water as needed. Heat the remaining oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat until it reaches
350F on a deep-frying/candy thermometer. Set a wire rack over a baking sheet; set aside. When the oil is ready, add 3 of the
spring rolls. Fry, moving the spring rolls with tongs as necessary to keep them from touching and sticking together, and turning
occasionally until crispy (they will not turn golden brown), about 4 to 5 minutes. Using the tongs, transfer the spring rolls to the
rack. Repeat with the remaining spring rolls. Let sit until cool enough to handle, about 5 minutes. Cut each spring roll in half on
the bias and serve with the dipping sauce.

Spicy Korean Chicken Stew (Dak Dori Tang)

Yield: 3-4
1 1/2-2 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts, wings, or an assortment)
1 teaspoon grated fresh ginger
1 teaspoon grated fresh garlic
1/2 cup Asian rice wine
3 cups water
2 Tb Korean red chili powder (or start with 1 Tb if you prefer a milder stew)
1 tb Korean chili paste (gochujang)
1 lb potatoes, peeled and cut to wedges
1/4 lb (or 1 large) carrot, peeled and cut to about 1 pieces
1 green bell pepper, chopped
2 scallions, chopped coarsely to 1 long pieces
salt to taste
2 tablespoons vegetable or canola oil

Heat the oil in a heavy-bottomed pot with a lid or Dutch oven. Once oil is hot, arrange the chicken pieces in the pot and let sit for
10 seconds or so before turning to lightly brown the undersides. Increase heat to encourage a gentle browning or reduce if the
chicken is sticking too much. After just 1-2 minutes, the pieces should be whitish and hopefully a little golden-brown on their
skins but far from cooked. Remove from pot with tongs and transfer to a dish. Mix the gochujang chili paste with about 1/4 cup of
the water until thoroughly blended and smooth. Heat the same pan over a medium flame and add a small amount of vegetable oil
if it appears very dry. Once oil is just hot, add the scallion, chopped pepper, grated garlic and ginger and cook, stirring frequently,
1-2 minutes until very fragrant. Pour the rice wine into the pan and bring to a boil while scraping the bottom of the pan to release
any browned bits. Return the chicken pieces to the pan. Pour in the the water-diluted chili paste, the chili powder, and the
remaining water. Bring mixture just to a boil, then reduce heat to a simmer. Drop in the potatoes and carrots, followed by a few
pinches of salt, and try to ensure that all the chicken and vegetable pieces are mostly submerged in the liquid. Cover and simmer
for 1 1/2 2 hours. Add salt to taste. Serve with or without rice.
LASAGNA RECIPE: MEAT SAUCE, SAUTEED VEGETABLES AND NO BOIL NOODLES

Ingredients
Filling
1 # ground beef
1 jar creamy tomato basil sauce
1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, chopped
2 cups mushrooms, sliced
2 cups spinach leaves
salt and pepper to taste
1 can diced roasted tomatoes, drained
Cheese
1 # ricotta cheese
2 cups grated Peccorio Romano cheese, divided
2 cups shredded Mozzarella cheese, divided
1 egg
1/4 cup chopped parsley
Noodles
12 no boil lasagna noodles
Direction
1.Saute ground beef in a skillet over medium high heat for 5-7 minutes, breaking it up with a back of the spoon into small pieces.
Stir in 1/3 of the tomato sauce, lower the heat to low, and simmer the sauce with the beef as you prepare the rest of the
ingredients.

2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and mushrooms. Cook, stirring often, until the
vegetables caramelize, about 12 minutes. Stir in spinach, season with salt and pepper, and cook just until the spinach wilts.
3. Stir together ricotta, 1 cup Pecorino Romano, 1 cup Mozzarella, 1 egg and parsley.
4. Preheat the oven to 400 degrees.
5. Layer lasagna in a 913 baking dish:
1/3 tomato sauce
4 noodles
1/2 cheese mixture
meat sauce
4 noodles
1/2 cheese mixture
sauteed vegetables
4 noodles
1/3 tomato sauce
diced tomatoes
1 cup Mozzarella cheese
1 cup Pecorino Romano cheese

6. Bake lasagna in the oven until the cheese melts and bubbles, 30 minutes. Allow to cool for 10 minutes before slicing to serve.
Reheats wonderfully the next day, if you have any leftovers.

How to cook: Doejibulgogi (Korean spicy stir-fried pork)


The traditional way of cooking doejibulgogi is to start with raw pork belly. The meat is sliced thinly, placed in the pan with the
spices and aromatics, and cooked until the pork is done. But I had parboiled pork belly so that was what I used. I cut the meat into
one-inch cubes and cooked them with the garlic, onion, chili, soy sauce, honey and sesame seed oil. If you want to cook
doejibulgogi the traditional way, you will have to cut the pork belly into thin slices to make sure that the meat will be cooked in
about ten minutes, as that is about the length of time it takes before the mixture turns dry.
Ingredients:
about 2 tbsps. of cooking oil
400 g. of boiled pork belly, cut into small pieces
4 cloves of garlic, minced
1 onion, thinly sliced
2 to 3 tbsps. of chili paste* (see notes after the recipe)
soy sauce, to taste
honey, to taste
1/2 tsp. of sesame seed oil
1 tsp. of toasted sesame seeds
snipped scallions
lettuce
cooked rice
Instructions:
Heat the cooking oil in a wok or frying pan.
Add the pork. Stir fry for a few minutes or until the edges start to brown.

Add the garlic, onion, chili, sesame seed oil, and enough soy sauce and honey to taste. How much soy sauce you will need
depends on whether the pork had already been salted. My parboiled pork had been substantially seasoned so I added only about a
tablespoonful of soy sauce. If making this dish with raw pork, you will need more than a tablespoonful. Cook over high heat until
the pork has absorbed the seasonings. The mixture should be quite dry and the meat should have a caramelized look.

To serve: Place a tablespoonful of rice on a lettuce leaf, top with a few pieces of pork, sprinkle with scallions and toasted sesame
seeds, roll up and take a bite.

Ground Beef And Cheese Make A Delicious Pie

Serves 6
Ingredients:
2 cups coarsely crushed tortilla chips
1-1/2 pounds ground beef
1/2 cup onion, chopped
1 (8 ounce) can tomato sauce
1/2 cup water
1 envelope taco seasoning
1 cup shredded Mexican blend cheese
Directions:
Preheat oven to 375 degrees F.
Place the tortilla chips in an ungreased 9-inch pie plate and set aside.
Cook the beef and onion in a large skillet over medium-high heat for about five minutes or until beef is no longer pink and onions
are tender; drain. Add the tomato sauce, taco seasoning and water and bring to a boil. Reduce heat to medium and cook for another
two minutes.
Spoon half the meat mixture over the chips in the pie plate. Sprinkle with half the cheese and repeat the layers ending with the
remaining cheese.
Bake, uncovered for 15 minutes or until the cheese is melted. Slice and serve immediately.

The Best Broccoli of Your Life


Preheat oven to 218 Celsius. Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.)
Heres the key that she doesnt mention in the recipe: dry them THOROUGHLY. That is, if you wash them. I saw an episode of
Julia Child cooking with Jacques Pepin once when Pepin revealed he doesnt wash a chicken before putting it in a hot oven: The
heat kills all the germs, he said in his French accent. If bacteria could survive that oven, it deserves to kill me. By that logic,
then, I didnt wash my broccoli; I wanted it to get crispy and brown. If youre nervous, though, just wash and dry it obsessively.
Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp
fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.

Roast in the oven 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
When its done, take it out of the ovenand heres where it gets really goodzest a lemon over the broccoli, squeeze the lemon
juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (I left those out), and 1/3 cup of freshly grated
Parmesan cheese. She also has you add 2 Tbs julienned fresh basil, but I left that out too. You wont miss it: the magic combo of
the crispy broccoli, the garlic, the lemon and the cheese will make this the best broccoli of your life.

10 Most Delicious Broccoli Recipes


10 Cream of Broccoli Soup

Cream of Broccoli Soup


Ingredients:
2 tablespoons butter,1 onion , chopped,1 garlic clove , chopped,1 stalk celery , chopped,2 (14 1/2 ounce) cans chicken broth,4
cups broccoli,3 tablespoons butter,3 tablespoons flour,2 cups milk (or 1 1/2 cups milk and 1/2 cup evaporated milk),Pepper,1/2
cup Velveeta cheese (or more).
Directions:
Melt 2 tablespoons butter in medium sized stock pot, and saut onion, garlic and celery until tender.
Add broccoli and broth; cover and simmer for 10 minutes.
Pure soup (I use a hand blender) or mash with potato masher.
Return to heat.
In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk.
Stir until thick and bubbly, add to soup.
Add cheese; stir until melted.
Season with pepper and serve.
08 Pan-Roasted Broccoli

Ingredients:
3 tablespoons water,1/4 teaspoon salt,1/8 teaspoon pepper,2 tablespoons vegetable oil,1 1/4 lbs broccoli ,
Directions:

Stir water, salt, and pepper together in small bowl, til salt dissolves.
In a large skillet, heat oil over medium high then add the broccoli stems in an even layer.
Dont stir for about two minutes until they get light browned.
Add the florets and toss to combine and dont stir for another two minutes, until they just begin to brown.
Add water spice mixture and cover pan with lid, cooking for two minutes.
Uncover and cook until desired doneness.
07 Broccoli Casserole

Ingredients:
2 (10 ounce) packages chopped frozen broccoli,1 cup chopped onion,1 (8 ounce) package shredded cheddar cheese,1 cup
mayonnaise,1 can mushroom soup,2 eggs
Directions:
In a medium sauce pan, cook broccoli and onion until tender, drain.
In large bowl add remaining ingredients.
Add broccoli and onion.
Mix well.
Put in a 139 baking dish.
Bake at 350 for 30-45 minutes .
06 Fried Broccoli

Ingredients:
1 bunch broccoli , cut into bite sized pieces,1 pinch rosemary,1 -2 tablespoon olive oil,1/2 cup breadcrumbs ,white pepper,salt
Directions:
In a frying pan heat olive oil.
Put in a pinch of rosemary and saute until the scent gets very pungent.
Add broccoli and a couple of dashes of white pepper (2-4).
Saute until the broccoli gets very green but looks crunchy/cooked.
Lastly, toss in bread crumbs a bit at a time while still sauteing.
The crumbs will start to stick into the broccoli.
Once all or most of the crumbs are in the broccoli, saute for 1 or 2 minutes longer to brown.
05 Broccoli & Cheese Soup

Ingredients:
1/4 cup onion ,1/4 cup margarine or 1/4 cup butter,1/4 cup flour,1 teaspoon salt (or to taste),1/4 teaspoon white pepper ,1 cup
chicken broth,2 1/2 cups milk,2 cups chopped broccoli , cooked crisp-tender,1 -2 cup shredded cheddar cheese,1/4 cup chopped
celery
Directions:
Saute onion and celery in butter in saucepan over medium heat until tender.
Add flour, and salt and pepper, cooking and stirring until mixture is smooth and bubbly.
Add broth and milk (all at once), stirring constantly until mixture comes to a boil and begins to thicken.
Add cooked broccoli , stirring until all is heated through.
Remove from heat and stir in cheese until melted and smooth.
04 Broccoli Chicken Dijon

Ingredients:
1/2 cup reduced-sodium chicken broth,1 tablespoon light soy sauce,4 cups broccoli florets,1 garlic clove , minced,1 tablespoon
olive oil,1 lb boneless skinless chicken breast,2 tablespoons Dijon mustard
Directions:
Mix chicken broth and soy sauce; set aside.
Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until crisp-tender.
Remove from skillet; cover to keep warm.
Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through.
Add broth mixture; mix well.
Bring to boil.
Reduce heat to medium-low.
Stir in mustard until well blended.
Return broccoli mixture to skillet; mix lightly.
Cook until heated through, stirring occasionally.
03 Broccoli Parmesan

Ingredients:
2 1/2 lbs broccoli , cooked,butter,salt and pepper,3/4 cup parmesan cheese , grated
Directions:

Arrange broccoli on serving plates, season with butter, salt and pepper.
Sprinkle generously with parmesan.
02 Broccoli Slaw

Ingredients:
1 (12 ounce) package broccoli coleslaw mix,2 bunches green onion tops , chopped,2 (3 ounce) packages chicken-flavored ramen
noodles,1 cup slivered almond,1 cup sunflower seed,1 cup oil (I used olive),1/2 cup white vinegar,1/2 cup sugar
Directions:
Mix slaw, chopped onions, noodles only from Ramen noodles (crush them with your hands), almonds and sunflower seeds
together in bowl.
Make dressing w/oil, vinegar, sugar, and add the 2 packets of flavoring from the Ramen noodles.
Add dressing to your taste.You can use about half.
01 Easy Broccoli Soup

Ingredients:
10 ounces frozen chopped broccoli,1 cup water,10 ounces cream of mushroom soup or 10 ounces cream of chicken soup,1 1/4
cups milk,2 tablespoons butter or 2 tablespoons margarine,1/2 teaspoon salt,1/8 teaspoon pepper,1 cup cheddar cheese (optional)
Directions:
Cook broccoli in water until tender.
Do not drain.
Add remaining ingredients except cheese and simmer for 3 or 4 minutes.
Run through blender until you have desired consistency. ( you can set aside a few flowerettes for garnish).
Stir in cheese if using.
For Vegetarian do not use Cream of Chicken.

Pizza Dough
Ingredients
3 1/2 to 4 cups bread flour, plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't
find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
Directions
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add
the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1
tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a
time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Grease a large bowl with the
remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size,
about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen

towel or plastic wrap and let them rest for 10 minutes.

Quick and Easy Pizza Dough


Ingredients
Serves: 15
375g (13 oz) plain flour
1 teaspoon salt
1 tablespoon caster sugar
7g (1/4 oz) dried active baking yeast
2 tablespoons olive oil
225ml (8 fl oz) warm water (45 C)
Method
Prep:10min Cook:25min Ready in:35min
Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
Bake at 190 C / Gas mark 5 for 20 to 25 minutes.

Homemade Sloppy Joes

Ingredients
1/2 tablespoon of canola oil
1 medium onion, chopped
1/2 of a medium green bell pepper, chopped
1 stalk of celery, chopped
1 large clove of garlic, chopped
1 pound of ground beef
1 tablespoon of Worcestershire sauce
1 teaspoon of Tiger Sauce or other hot sauce,or to taste, optional
1 (15 ounce) can of tomato sauce
1/4 cup of ketchup
Salt and pepper, to taste
2 tablespoons of butter, melted
6 hamburger buns
Instructions
In a large skillet, heat oil over medium heat. Add the trinity (onion, bell pepper & celery) and cook until softened but not brown.
Add the ground beef and garlic and cook until ground beef is browned, breaking the meat up with a potato masher. Drain off oil if
necessary. Stir in the Worcestershire sauce, Tiger sauce, tomato sauce, and ketchup. Simmer for about 15 minutes or until mixture
begins to thicken. Add a large pinch of salt and some freshly ground pepper; taste and adjust seasonings as desired.
Brush the bun bottoms with the melted butter and in a separate skillet or on a stove top grill, toast the buns. Serve with baby
carrots, or a side of ranch style beans, baked beans, waffle fries or potato chips, a side salad and a pickle.
Pizza Sloppy Joes: Substitute homemade pizza sauce, or a jar of your favorite commercial brand for the tomato sauce and stir in 3
ounces of chopped pepperoni or turkey pepperoni. Spoon meat mixture on bottom buns and place about 1 tablespoon of shredded
Mozzarella on each bun. Pass under the broiler to melt cheese and serve immediately.
Tex-Mex Sloppy Joes: To the meat sauce add 1 or 2 jalapeno peppers (remove seeds and ribs to keep it on the milder side), 2
teaspoons of chili powder and 1/2 teaspoon each of cumin and ground coriander - or all seasonings to taste. Add a couple splashes
of a good Mexican beer if you have it. For the Slow Cooker: The beauty of the slow cooker is that you can literally dump
everything in and let it go, 6 to 7 hours on low or 3 to 4 hours on high. If you prefer using chuck, brown the meat off as above and
drain. Otherwise, as with all ground beef crockpot meals, always use a leaner ground sirloin or round with a 10 to 15% fat ratio. I
personally prefer to brown off ground beef just enough to render and drain the fat.

Beef and smoked sausage tater tot casserole

Ingredients
1 (10-ounce ) can cream of mushroom or chicken soup
1 cup milk
1/2 tablespoon of olive oil
1/2 cup of chopped Vidalia or other sweetonion
1/4 cup of chopped green bell pepper
1 pound of ground beef
1 teaspoon of minced garlic
1/2 pound of smoked sausage, chopped,optional
1 tablespoon of fresh basil
1/2 teaspoon of dried thyme
1/4 to 1/2 teaspoon of Cajun seasoning
Kosher salt and freshly cracked black pepper,to taste
1/2 cup of shredded cheddar cheese, divided
1 pound package of frozen tater tots
Instructions
Preheat oven to 350 degrees F. Butter or spray a 9 x 9 inch casserole dish with non-stick spray; set aside. Whisk together the
cream soup and milk until well blended; set aside.
Add olive oil to a large skillet and saute the onion and bell pepper until softened but not browned, about 5 minutes. Stir in the
ground beef and brown; drain if needed and return to the skillet. Add the minced garlic, cook and stir another minute. Add in the
chopped smoked sausage and cook about 3 minutes. Stir in the basil, thyme, Cajun seasoning; taste and add salt and pepper only
as needed. Transfer meat mixture to the prepared casserole dish and sprinkle with 1/4 cup of the cheddar cheese. Evenly pour the
soup mixture over the top. Arrange the tater tots on top and bake uncovered at 350 for 45 minutes to 1 hour, or until potatoes are
nicely browned and crisp. Sprinkle the remaining 1/4 cup of shredded cheese on top and return to the oven just until cheese is
melted.
Serve immediately with a green vegetable or a mixed garden salad.
Cook's Notes: I used Savoie's 7-links spicy hot smoked sausage this time, so I eliminated the Cajun seasoning but added in 1/4
teaspoon of garlic powder. Okay to use lower fat products. Double for a 9 x 13 inch casserole.
Variation: Add a layer of vegetables (about 1 cup) thawed if frozen, drained if canned. Good choices are green beans, peas, corn
and mixed vegetables. Top with the 1/4 cup cheese, followed by the cream soup mixture and tater tots; bake. To make a breakfast
casserole, substitute a 1 pound roll of cooked, crumbled breakfast sausage (like Jimmy Dean) and 4 to 5 slices of cooked crumbled
bacon for the ground beef/smoked sausage. Eliminate the meat to make this a side dish.
Beef & Sausage Hash Brown Casserole: Substitute a small bag of frozen, shredded hash brown potatoes, thawed, layering half of
them in the bottom of the casserole dish. Prepare meat mixture as above and pour over the top, adding the remaining hash browns
to the top of the casserole. Bake as above.

Easy Egg White Cream


:
Undugnii tsagaan 3 sh
saxar 150 g
us 75 g
Vanilla 1/2 tsainii xalbaga /baixgui bol xiixgui bj bno,xiivel goe l boldog um/

Za savand saxar+us xiigeed zuulun gal deer saxaraa xailuulna .Zurgiig sain xaraarai exleed xiisen bolon xailsan bga baidal
xaragdaj bga . Mash zuulun gal deer shu .Uchir ni ene uusmalaas kremnii chanar xamaarna. Aajmaar zuulun borgiod irne

Saxariin uusmalaa shalgaj bno. Jijig ustai savand xiixed yag l zugiin bal shig shuud uusaj ursaxgui biet baidlaa xadgalj bval
bolson gesen ug . Zurgan deer bi uuruu xiij uzsen zurgaa oruulsan umaa xaraad shalgad uzeerei ene ni ix chuxal test um shu
ene uusmalaas l krem yamar bolox ni ix xamaardag um shu . Saxariin uusmal bish sirop gemeer um bnda.
Za saxariin sirop belen bolson bol uur savand undugnii tsagaanaa xiigeed mexserdene dund xurdaar..5 min xertei mexserdexed
xuvsgur murtluu savaa doosh xaruulaxad unaxaargui bolj bsan. Ta nar yag iim boltol mexserdeerei zaaval 5 min gexguie yamar
xurdaar mexserdexees l xamaarna xugatsaa ni. Za tegeed mexserdeed bolson bol odoo saxariin siropoo aajim aajmaar xiine.
Xiij bxda dund xurdaar mexserdseer bga shu . Duustal ni xiigeed daraa ni limon xuchil bolon vanillaa xiij urgeljluulen
mexserdene. Bi uuruu 10 min xertei mexserdsen.

Roasted Balsamic Sweet Potatoes


cup decent balsamic vinegar
1 tbsp packed dark brown sugar
cup butter
1 tsp salt
3-4 large sweet potatoes peeled and chopped into 1/2-inch cubes
Heat oven to 400 degrees. In large skillet bring vinegar and sugar to a boil. Reduce till sauce starts to thicken. Add butter and salt.
Over medium heat mix till even. Place potatoes in pan and toss with sauce. Spread mixture into a baking pan and roast stirring
occasionally till potatoes are slightly browned on edges, about 40 minutes. Serve immediately.

Crustless Broccoli-Cheddar Quiches


Servings: 4
Cook time: 10 min
Ingredients
Butter, for ramekins
Coarse salt
1 package (10 ounces) frozen broccoli florets
6 large eggs
1/2 cup half-and-half
Ground pepper
1/8 teaspoon ground nutmeg
3/4 cup shredded cheddar cheese (3 ounces)
Crusty bread and mixed salad (optional)
Instructions
1. Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water
to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and
cheese.
3. Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35
to 40 minutes. Serve with crusty bread and a mixed-green salad, if desired.

Madras beef curry


Ingredients:
2 tablespoons ground coriander
1 tablespoon ground cumin
1 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1 teaspoon chilli powder (optional)
2 garlic cloves, crushed

2 teaspoons grated ginger


2 1/2 tablespoons lemon juice
2 tablespoons olive oil
1kg chuck steak, cut into 2.5cm cubes
2 tablespoons tomato paste
1 cup beef stock
Steamed SunRice Basmati Rice, raita and mint leaves, to serve
Step 1 - Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.
Step 2 - Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or until
browned. Transfer to a bowl. Repeat with remaining oil and beef.
Step 3 - Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or
until meat is coated with paste. Add tomato paste and stock. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour 15
minutes, or until beef is tender.
Step 4 - Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly. Serve with rice
and raita. Top with mint leaves.

Cheese Buldak Recipe

Ingredients (2 servings):
2-3 pieces of chicken breast or thigh
a preferable amont of onion
shredded cheese or sliced cheese
For sauce:
1 spoon of crushed garlic
1 spoon of red pepper powder
1 spoon of sesame oil
2 spoons of soy sauce
2 spoons of gochujang
2 spoons of sugar

Step 1. Add 1 spoon of crushed garlic, 1 spoon of red pepper powder, 1 spoon of sesame oil, 2 spoons of soy sauce, 2 spoons of
gochujang, and 2 spoons of sugar in a bowl and mix together.

Step 2. Cut chicken and onion into small pieces and cook with the sauce mix in medium high heat.

Step 3. Add shredded cheese or sliced cheese when the chicken is completely cooked. Cook in low heat until the cheese is melted.
Enjoy with rice.

Dak Bulgogi (Korean BBQ Chicken)

2 3 servings
Ingredients:
1 pound boneless chicken thigh and/or breast.
Marinade:
3 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon brown sugar
1 tablespoon honey (or 1-1/3 more tablespoons brown sugar)
1 tablespoon rice wine (or mirin)
1 tablespoon minced garlic
1 teaspoon grated ginger
1 tablespoon sesame oil
pinch black pepper
1 teaspoon sesame seeds
Instructions:
Rinse chicken pieces. Trim off excess fat. Cut each of the chicken pieces into small sizes (about 2-inch long and 1-inch wide).

Mix the marinade ingredients in a bowl until the sugar has dissolved. Coat the chicken pieces with the marinade. Marinate for
about 30 minutes in the refrigerator. Preheat a skillet over medium high heat. Add the chicken pieces, reserving the marinade.
Cook until cooked through and slightly caramelized, about 2 minutes each side. (The sugar and honey in the marinade will burn
easily, so watch it carefully and add the reserved marinade by tablespoon when the pan gets dry. You can slightly reduce the heat
to avoid burning, if needed.)

Bibimbap (Korean Rice Bowl with Vegetables and Beef)

4 servings
Ingredients:
3 cups short grain rice
1/2 lb beef, rib eye or sirloin (substitute shiitake mushrooms for a vegetarian dish)
16 oz soybean sprouts (or mung bean sprouts)
2 cucumbers
2 zucchinis
2 carrots
1 bunch spinach
2 cups boiled gosari* (fern brake)
4 eggs
7 garlic cloves
2 or 3 scallions, chopped
soy sauce
sesame oil
roasted sesame seeds
salt and pepper
vegetable or canola oil

Red pepper paste (gochujang) sauce:


4 tablespoons of Korean red pepper paste (gochujang)
1 tablespoon of sugar
1 tablespoon of sesame oil
3 tablespoons of water.
Cook the rice in a rice cooker or following package directions, using a little less water than called for. The rice for bibimbap
should be a little drier than usual for best results. Prepare all other ingredients (recipes follow). Assemble: Place a serving of rice
in a big bowl. (If using a stone bowl, heat it over medium heat until very hot. Add 1 tablespoon of the sesame oil and rice and
cook the rice for several minutes until the rice sizzles.) Nicely arrange a small amount of each prepared vegetable and beef over
the rice. Drizzle a little sesame oil over. Top with an egg fried sunny-side up and serve with the red pepper paste sauce.

Beef: Cut into thin 2-inch long strips. Mix in 1 tablespoon of soy sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 1
teaspoon of rice wine (optional), 1 tablespoon of chopped scallion, 2 cloves garlic minced, and a pinch of pepper. Marinate for 20
minutes. Saut in a skillet for 2 3 minutes over high heat.

Gosari (Fern brake): Cut into 3-inch lengths. Season with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 clove garlic
minced, 1/2 teaspoon of sesame seeds, and a pinch of pepper. Let stand for 10 minutes. Saut in a skillet with 1 tablespoon of
vegetable/canola oil for about 5 minutes over medium heat.

Soy bean sprouts: Bring 1 cup of water to a boil with a teaspoon of salt. Add the bean sprouts and boil for 3 minutes. Drain
quickly and shock in cold water to stop cooking. Drain again. Toss with 1 clove garlic minced, 1 teaspoon of sesame oil, 1/2
teaspoon of sesame seeds, and salt and pepper to taste.

Spinach: Blanch the spinach in salted boiling water only until wilted, 30 40 seconds. Drain quickly and shock in cold water.
Squeeze out water. Cut into 3-inch lengths. Toss with 1 tablespoon of chopped scallion, 1 clove garlic minced, 1 teaspoon of
sesame oil, 1/2 teaspoon of sesame seeds and salt and pepper to taste.

Cucumbers: Cut the cucumbers in half lengthwise and then thinly slice crosswise. Generously sprinkle salt over sliced cucumbers
and set aside for 10 15 minutes. Squeeze out excess liquid. Toss with 1 tablespoon of chopped scallion, 1 clove garlic minced, 1
teaspoon sesame oil and 1/2 teaspoon of sesame seeds.

Zucchinis: Cut the zucchinis in half lengthwise and then thinly slice crosswise. Generously sprinkle salt over sliced zucchinis and
set aside for 10 15 minutes. Squeeze out excess liquid from salted zucchini by hand. Add 1 tablespoon of chopped scallion and 1
clove garlic minced. Saut in a lightly oiled skillet for 1 2 minutes over medium high heat.

Carrots: Julienne the carrots into match sticks. Saut in a lightly oiled skillet for 1 2 minutes over medium high heat, sprinkling
salt and pepper to taste.
Combine all of the sauce ingredients in a small bowl and mix thoroughly.
Note: Other usual ingredients for bibimbap include shiitake mushrooms (sliced and sautd), bell flower roots (doraji soaked and
sautd), onion (sliced and sautd), a leaf of lettuce, and kimchi (sliced).

Moroccan Merguez Ragout with Poached Eggs


Serves 4
1/2 cup extra virgin olive oil
1 large onion, diced
4 large garlic cloves, peeled and minced
1 lb. merguez sausage, sliced 1/2-inch thick
1 Tbsp. ras el hanout
1 tsp. Spanish sweet smoked paprika
1 tsp. kosher salt
2 15-oz. cans fire-roasted tomatoes
8 extra-large eggs
1/2 cup roughly chopped cilantro, stems included
2 Tbsp. harissa
Warm crusty bread, for serving
Heat the olive oil in a large frying pan over medium heat. Add the onion and saut until golden. Toss in the garlic and cook
another 2 minutes. Add the merguez and saut until almost cooked through, about 3 minutes. Lower the heat to medium-low and
add the ras el hanout, Spanish smoked paprika and salt. Stir to combine and cook for a minute to lightly toast the spices. Add the
tomatoes. Turn up the heat to medium and cook until the mixture has thickened slightly, about 5 minutes. Crack the eggs over the
mixture, cover and cook until the whites set, but the yolks are still soft. Divide the eggs and ragout among four warm bowls using
a large spoon. Top with a sprinkling of cilantro and a teaspoon of harissa. Serve immediately with crusty bread.

, ,
:1/ : , 1 , 1 , 4 , 50 -3500, 2
, .
.2/ / /:/ 700 , 1 , 1/3
/0.5 , 1 .
/ -300 1 .
:1/ : , 50 -70 , 4
10 - . - - 2 . 1
.
2/: / , , -+
- "" .
/ .
/ 1 , .
3/ . -
. 20 1 -
. 20-30 -
, - - . 1 -
. . !- 50 .

Every State in the USA, Ranked by Beer


Its a great time to be drinking beer in America. Not that it was ever, you know, a BAD time to be doing that necessarily, but
with craft breweries multiplying like rabbits whove been drinking beer, you can literally find some serviceable (if not
downright tasty) local brews in all 50 states. Which made the process of ranking them all the more difficult, but we were up
to the challenge, especially since it meant drinking and thinking about beer for weeks straight.
Here they are, all 50 states in the Union, ranked according to their beer. A couple notes about our criteria. Quantity and
quality are both important, but qualitys a bit MORE important. If youre a small state turning out a disproportionate amount

of great beer, it did not go unrecognized. We also gave a boost to states who played a historical role in American beer as we
know it today. We also argued a lot, so if you want to do that as well, please join us in the comments!
50. Mississippi
Theres a reason that Mississippis the home of the blues. It has a lot to do with the fact that the states got fewer breweries
than Blind Willie Nine Fingers has digits.
49. West Virginia
Misty taste of moonshine, teardrop in my eye. Note: the teardrop is because there isnt enough good beer to drink here.
48. Rhode Island
Gansett. Thats about all there is to say. Gansett!! Luckily its really fun to say.
47. North Dakota
Youd think that two decades of enduring wood-chipper jokes would drive more North Dakotans to drink, but noh noh,
theres not much brewing going on here, though a can of Fargo Brewing Co.s Iron Horse Pale Ale is a mighty fine treat.
46. Nevada
Booze is a big business in the Silver State, but with respect to brewers like Great Basin, most of that silver is in Bullet form
given out for free. At the nickel slots.
45. South Dakota
When every biker from Portland, OR to Portland, ME comes rolling into Sturgis, they probably drink more beer than the
collective frat population of the US. But they subsist on a diet of tallboys and Kid Rock. And while youll find local beer on
many taps throughout the state, those taps are probably gathering dust next to a fresh macro keg. I frequent SoDak, and when
I do, I subsist mainly on Crow Peaks excellent 11th Hour IPA. Theres a beer scene lurking in the Black Hills, but it needs
some nourishment. And support.
44. Nebraska
Luckily, the Cornhuskers 22 spot in the preseason AP poll is the only ranking this state really cares about.
43. Hawaii
People tend to vouch for the tastiness of the local beer they tried while in Hawaii, which is probably because THEY WERE
IN Hawaii. Kona and Maui and the like make some solid beer, but it gets a bit of a perception bump from the Hawaiian
mystique.
42. New Jersey
All sorts of silly laws, plus a statewide Red Bull-vodka addiction, stonewalled the development of Jersey breweries for years,
but even though things have freed up a bit, they still dont make Taylor Ham beer. Someone make Taylor Ham beer! If
anyone answers that ridiculous plea, itll be ballsy up-and-comer Carton.
41. New Hampshire
Every person in New Hampshire is never more than two hours away from one of the top six beer states in the nation (gotta
keep reading to figure out which!). So while the lack of an established scene aside from venerable Smuttynose is surprising,
we dont feel that badly for those who must choose daily between living free and dying.
40. Wyoming

The combination of locals having a lot of time to hone their crafts and the influx of tourists skiers, Dads whove been
penned up in an RV with three kids who could care less about Old Faithful has made this sparsely populated wilderness a
solid beer spot, with Snake River and Black Tooth brewing some seriously delicious beers that collectively pack more IBUs
than the state has residents.
39. Connecticut
Not a ton happening here, but Olde Burnside makes a uniquely sessionable Scottish Ale, and also sells longswords on its
website.
38. Arkansas
Last year, the Arkansas Times whose research we trust, because they obviously werent drinking 11% stouts while writing,
unlike some people reported that the number of breweries jumped from four to 19 and its growing. That, friends, is a
renaissance, with breweries like Core Brewing and Ozark Beer Co. leading a serious charge from the South. In 10 years, after
the brewers get more comfortable, expect to see Arkansas as a real contender.
37. South Carolina
South Carolina has 1) many respectable brewpubs, 2) not very many breweries whose wares make it outside state lines, and,
perhaps best of all, 3) a border with North Carolina.
36. Kansas
Tallgrass makes some solidly enjoyable brews for sipping out of a cold aluminum tallboy. The rest of the states beer is kinda
just there. Much like Kansas.
35. Arizona
Stick to iced tea! Whats that? Arizona Iced Tea isnt even made in Arizona? Fine. You know what is? Actually some decent
beers (Four Peaks, SanTan), but, hey, things are getting competitive.
34. Iowa
If Ray Kinsella had started a hop farm instead of a corn farm, brewing in Iowa would probably be exactly the same, since
he plowed over the bulk of said farm so he could have a catch with Ray Liotta. The bright side? Toppling Goliath, which five
years ago brewed a half-barrel at a time, and now has road-trippers from all over the Midwest stopping by their taproom to
drink that much in a sitting.
33. Tennessee
Whiskey, yes. Country music? Yep. Connie Brittons charismatic turn as fading Nashville star Rayna Jaymes? Oh hell yes!
Beer? Meh. Thats not to say that theres not great beer what up, Nashvilles Yazoo and Memphiss Boscos but the drop
from great to mediocre is steeper than a Smoky Mountain cliff face. Plus, aint nobody not even Rayna Jaymes ever
wrote a classic country song while drinking a fancy porter.
32. Kentucky
Look, bourbon will always be Kentuckys first and greatest love, but breweries like Against the Grain are really giving it
something to be proud of when it comes to certain other alcoholic beverages. Of course, those bourbon barrels have gone a
long way to helping breweries all over the country make your beer more delicious. Although oddly, Kentucky Bourbon Ale
(the states most high-profile barrel-aged beer) is just okay.
31. Georgia

Georgia loses points for not requiring each and every one of its breweries to make a brew called Sweet Georgia Brown, but it
really lands in the middle by a couple dozen middle-of-the-road breweries, but no truly great ones. A C+ average might be
passing, but its hardly excelling.
30. New Mexico
No, were not going to make a Breaking Bad joke. But we are going to ding New Mexico for being hot as balls, which makes
drinking a thick, delicious microbrew extra difficult. Also making it difficult is the fact that, despite the efforts of great
brewers like La Cumbre and Chama River, nobody thinks of beer when they think of New Mexico. Except maybe
Schraderbrau. And DAMMIT!
29. Idaho
For a state best known for potatoes and, um, potatoes, Idahos throwing some serious clout around courtesy of ballers like
Grand Teton, Sockeye, Laughing Dog, and the incredible Selkirk Abbey. But the scene isnt fully formed yet, thanks in large
part to the fact that lite beer tastes better while muddin.
28. Virginia
Virginia is for beer lovers. Or at least its getting there fast. Another state where weird laws (these ones involving how much
food you needed to sell, for some God-awful reason) held brewing back for a while, VAs got some real action going now,
from entrenched favorites like Legend, Star Hill, and Devils Backbone, to new kid Smartmouth, whose canned IPA and
Saison are (somewhat) specifically designed for you to drink on a boat. But theyre really good on land too! And all this leads
to an interesting and telling halo effect: two of its cities Richmond and Norfolk are amongst the three finalists for
Stones newest super-brewery/blissful outdoor drinking compound.
27. Louisiana
Louisianas another state where the joy to be had drinking beer there outstrips the actual quality of anything produced instate. Obviously the beer discussion here starts with Abita. Purple Haze sounds more exciting than it tastes, but some of their
less widespread releases make up for their more average flagships. If youre looking for an intriguing up-and coming outfit to
keep an eye on, Parish Brewing Co. merits your attention.
26. Oklahoma
Truth be told, a few years ago Oklahoma wouldnt have placed nearly this high, but the meteoric rise of Prairie Artisan Ales
as one of those holy crap have you tried this breweries that people cover some serious distance to visit has really raised its
profile.
25. Alaska
Hey, its cold there. Often. Which leaves plenty of time to stay inside and brew. And they do, routinely rating as one of the
top states in terms of barrels of craft beer produced per capita. But enough boring stuff! Get your hands on excellent brews
like Midnight Sun Berserker, Alaskan Barley Wine, and Anchorage Bitter Monk.
24. Maryland
So yeah, its a little odd that Marylands most prominent craft outfit (Flying Dog), is a Colorado transplant, but the fact
remains that the vast majority of the brewerys tasty beer comes out of the Old Line State these days. Theyre far from the
only game in town, however. Stillwater is doing some seriously impressive work, like a damn-near-perfect Gose collab with
Westbrook. Of course, old habits die hard, so the state still consumes plenty of Natty Boh, too.
23. Montana
Big Sky Brewing might be the ambassador for Montana brewing Moose Drool being an essential brown, and Ivan the
Terrible being a badass of a Russian Imperial but with rising stars like Flathead Lake and Bozeman Brewing pouring high-

quality wares, Montanas becoming formidable on the scene. Bozeman will one day be a destination for beer lovers, provided
you can deal with the requisite bluegrass music that accompanies your drinking.
22. Alabama
Homebrewing, the essential root of all the damn beautiful stuff in this story, has been legal in Alabama for barely over a year.
So thats crazy. Before that, a noble band of beermen toiled under the banner Free The Hops for almost a decade to get the
legal ABV limit for any brewery raised from 6%. But after all that, the booms finally on, with the number of breweries
doubling basically every year. One of the big deals: Good People, which has really cool cans, and fills them with a splendid
double IPA called Snake Handler that wouldve gotten them all very arrested three years ago.
21. Utah
Utah! Get me two! Thats what you used to have to say when you ordered a beer in Utah, because it was mad weak. But
outfits like Uinta (13.2% Labyrinth Black Ale) and Epic (11%, damn raisin-y barley wine) are saying eff that, except without
cursing, because its still Utah. Plus, the 3.2 beer legend isnt even true for one, its actually 3.2% by weight, which means
its in fact a whopping 4% by volume, and, for two, you just have to avoid the gas station and hit the government-run package
store for the real stuff. Or, like, be in another state.
20. Texas
The only state to declare its own separate national beer and the home to venerable Shiner, craft beer has truly been exploding
in Texas in recent years. Well, thats been happening basically everywhere, but its Texas, so the explosion FEELS bigger.
The Sours and Saisons coming out of Jester King are no joke. Wordplay! But for serious, theyre legit. Houstons Saint
Arnold, one of the OGs of the Texas craft scene, continually turns heads with its special releases. Deep Ellum has been
steadily making waves in DFW. Whether or not youre drinking a Lone Star, its a good time to be drinking in the Lone Star
State.
19. Delaware
It feels a little crazy to put a state this high basically on the strength of a single brewery, but it feels less crazy when said
brewery is Dogfish Head, which has thus far managed the tricky balancing act of becoming an absolute powerhouse while
maintaining serious quality and a distinct lack of the theyre too big now cliche that beer snobs sometimes fall into. For a
state with a lack of glitz and glamour that made for arguably the best joke in Waynes World, Dogfish Head gives them some
cache and a top 20 ranking to boot.
18. Indiana
The NASCAR set might account for beer drankin, but its hard to overlook the presence of Three Floyds, whose Dark Lord
Imperial Stout, Zombie Dust, and Dreadnaught IPA represent some of the Midwests most beloved beers. Throw in
Shorelines bourbon-barrel stout and Uplands lambics, and youve got enough powerhouse brewing to make it impossible to
ignore Indy.
17. Florida
When you live in Florida, you have to deal with all the other people who live in Florida, not to mention the people who visit.
So its nice that the rest of the normal, beer-loving folk have some excellent options to calm their nerves. Rapp and 7venth
Sun represent some intriguing rising stars, and Funky Buddhas Maple Bacon Coffee Porter is rightfully an object of
obsession. But the shining-est star of Floridas beer scene is Tampas Cigar City, which can go beer-to-beer with anyone.
Hunahpus is about as flawless a rendition of the people will line up to get this imperial stout as youll find anywhere.
16. Minnesota
The most famous beer-beard in Minneapolis belongs to the guy behind Dangerous Man Brewing, who, by all accounts, is a
totally nice dude. And considering that hes pledged in a Hill Farmstead-y way to simply running a primo tap room and never
bottling or distributing a drop, hes also the perfect one to cement the Minnesota brew movement a quiet but supremely
burly scene that most people outside the state dont even know exists. Surlys locally famed cans just made it to Chicago, but

to drink many of the rest Summit, 612Brew, Harriet, Lucid, and the next big thing, Fulton youve gotta make a trip to
the Twin Cities. Might be worth staying a few days.
15. North Carolina
North Carolina, raise up, do not spin your beer around like a helicopter cause then itll explode everywhere, and thatd suck,
since many of them are quite delicious. Foothills Jade IPA is fantastically drinkable (which might not be the exact way youd
describe its superb Bourbon Barrel-Aged Sexual Chocolate Imperial Stout), while Fullsteam, Big Boss, Highland, and Mother
Earth cover about as much territory as a drinker could hope. And they dont, like, make the beer, but Sams Quik Shop in
Durham is one of the coolest places to buy it in the country dont be fooled just because it looks like a gas station
convenience store thats about to get held up.
14. Maine
Last year, I spent a week in an extremely non-air-conditioned cabin in Belfast, Maine. I cooled off with Allagash Saison
during the day, distracted myself from mosquitos via Shipyard XXXX IPA come night, and, in between, sipped Summer
Session Ales from Peak Organic, so I could feel healthy or whatever. It basically all comes from Portland, a beer boomlet that
challenges even its West Coast namesake thanks to dozens of full-scale operations and brewpubs that ensure all those lobster
rolls are properly accompanied.
13. Illinois
It marked the end of a craft beer era in Illinois when Goose Island was bought out by the big boys, but it remains a local
fixture, and all the whimpers about selling out seem to mysteriously vanish anytime theyre releasing a special Bourbon
County Stout variant as everyone scrambles to get their hands on some. Thats not to say Goose was the only game in town
(which felt like the case not all that long ago). Half Acre, Revolution, and Pipeworks are all expanding their reach at an
impressive clip, and Chicago has gone from a bit of a behind-the-times beer town to quickly accelerating towards the front of
the pack.
12. Ohio
Great Lakes. Thats all you need to know. Except not really, since you should also be very, very aware of IBU boundarydefiers Hoppin Frog, the newly dominating Rust Belt, Cincis Christian Moerlein, rapidly expanding Fat Heads (theyre not
just life-size wall stickers of NFL players and the Jonas Brothers anymore!), and barrel-aging fiends Thirsty Dog. Yes, much
of Clevelands economy is based on LeBron James. But thanks to joints like Nano Brew and open fermentation hideaway
Indigo Imp, its only a matter of time before beer catches up.
11. Missouri
Sure, the baseball stadium in St. Louis was named for beer before stadium naming rights really became a thing, but Missouri
has plenty going for it beer-wise besides a certain iconic American brand calling it home. Boulevard is NOT made of broken
dreams, but rather delicious beer, particularly their Belgian stuff. And right in Budweisers backyard youve got standout
brews from the likes of Schlafly and Perennial. Have you had the latters Barrel-Aged Abraxas? No? You should do
something about that.
10. Massachusetts
We may take them as a given today, but you cant deny Sam Adams role in ushering in the era of SO MUCH GOOD BEER
in America that even folks in Mississippi will be upset about their ranking because there are breweries everywhere (even if
most of them dont have the resources to make a crazy decadent and resource-intensive brew like Utopias). Of course, plenty
of other standout breweries have followed in Sam Adams wake in the Bay State, from Harpoon and Night Shift, to Clown
Shoes, Trillium, and Jacks Abby.
9. New York
Brooklyns so huge you can drink it in Helsinki, Blue Points recent sale to Anheuser-Busch made them somehow feel even
bigger than that, and Ommegang cross-brands delicious Game of Thrones stouts with Hound-like abandon. But New York

brewing is still about the small-scale local guys who keep outdoing themselves, from upstates venerable Captain Lawrence,
to recent scene-stealer Other Half, to Jeppe Jarnit-Bjergs, the scraggly-bearded, Brooklyn-based, gypsy-brewing genius
behind Evil Twin praise his Even More Jesus, fear his Molotov Cocktail.
8. Pennsylvania
Tregs, Stoudts, Yards, Victory, Voodoo, Sly Fox, Weyerbacher: all always fantastic. Iron City: one of the worlds most
lovable crappy beers. Yuengling: maybe not what craft-heads crave, but its the countrys oldest brewery (wait, you havent
had someone drinking Yuengling tell you that?!?), and the very stuff that splashed out of dance-floor Solo cups all night at my
cousins wedding in a barn on a PA sheep farm. Part of William Penns Great Treaty to secure his land involved giving up a
barrel of beer; we all got plenty back in return.
7. Wisconsin
There was a time when Milwaukee made approximately every beer consumed by every man who came home from work with
grease on his shirt. Today, those canned brands of yesteryear are dead, or sold off and made in, like, California. But the
Brothers Leinenkugel are statewide icons, New Glarus Spotted Cow is the first beer referenced by cheeseheads everywhere
(even though nobody can get it outside the state), the baseball teams name is the damn Brewers, and there used to be an
urban legend that Miller Parks taps were fueled by a beer pipe that ran directly from the brewery. An urban legend we will
perpetuate, right here. Miller Parks taps are fueled by a beer pipe that runs directly from the brewery!
6. Vermont
I once went into a beer store in Burlington asking for Heady Topper, and they laughed and laughed and told me to come back
really early on Monday morning, so I could maybe score some in the half-hour before it sold out. But The Alchemists cult
cans are only part of the story in the state with the USs most breweries per-capita. See/drink Harpoon, Fiddlehead, craft
harbinger Magic Hat, Long Trail, Lawsons Finest Liquids (check the maple bourbon barrel-aged Sticky), and most
prominently, Hill Farmstead, which many consider the worlds most currently dialed-in beer-maker, despite its tired barn
brewery to slightly larger barn brewery origin tale.
5. Washington
Washington has long been one of the most formidable beer states, growing the majority of the countrys hops and giving
hipsters something to drink with Olympia and Rainier, until those breweries sold out like so many grunge bands. We kid, of
course, because Washingtons home to more than 200 breweries, highlighted by greatness like Seattles Elysian and Pike, the
organic pioneers of Olympias Fish, Stevensons powerhouse Homo Erectus-brewing Walking Man, and Tacomas Harmon.
But Washington also achieves greatness with micro beers for the masses, brewers like Pyramid and Redhook that bottle
inexpensive bombers that help convert the skeptics across the nation to craft beer via the allure of a lower price tag. That, of
course, draws the ire of beer snobs something that always happens when a local company finds tremendous success.
Especially in Seattle. Because popularity is sooooooo lame. But lucky for them, there are enough breweries in the state to let
them have a lesser-known go-to pint, and a quality one at that.
4. Michigan
The Great Lakes State may not be a prolific hops producer, or contain one brewery for every man, woman, and child (they do
have about two for every 100,000 adults, according to the Brewers Association). But mittens were meant for holding cold
brews, and Michigan happens to host some of the best damned breweries in the country. Theres a reason that the annual
release of Bells Oberon is like a state holiday, and why its Two-Hearted is consistently ranked among the best IPAs in the
world, even as many drinkers dont realize its an IPA. Or why Larry Bells neighbors to the North, Grand Rapids Founders,
has become one of the nations most respected brewers, so much so that Grand Rapids is now on the map as a destination beer
city. Why, folks set up shop in the tiny lake town of Bellaire just to sip Shorts, or head South to Dexter for a look at how
Jolly Pumpkin is made. Beer in Michigan is a way of life, an economic booster thats helping Detroit pull out of the
apocalypse and a soul cleanser up in the UP, where long winters are made better with a growler from Ore Dock. And if thats
not convincing enough, consider this: in Ann Arbor and East Lansing, when the chaos of a tailgate clears, youll see as many
empty bottles of craft beer scattered about as you will tallboys with holes punched in the side. In Michigan, beer love starts
early.

3. Colorado
Everywhere you look in Colorado literally everywhere there is beer. There is no escaping the beer. This is a good thing.
Everyone with a beard brews beer, and everyone has a beard, which, by the law of syllogism or something, means literally
everyone brews beer. And, damn, do they do it well. Oskar Blues started the craft can revolution, and if you havent had a
GUBNA, change that. Avery has an entire run of bombers called the Dictator Series. New Belgium is distributing with the big
boys thanks to an amber ale and a cruiser bike. Crooked Stave is souring things that man previously assumed un-sour-able.
Great Divide has proven once and for all that the Yeti exists, and he will mess you up. And the whole states in on it even
the guy who just had a frozen chocolatini with dinner can rattle off 10 upstart breweries you wont hear of for years. Beer is
everywhere. Everywhere is beer.
2. California
Manifest Destiny gave us California, and it gave us back beer. Literally, the entire state makes the stuff, from Weed Alehouse
& Bistro in a city called Weed (seriously) about 40 minutes from the Oregon border, all the way down to San Diego, which
were gonna go ahead and deem the most dominating beer city in world history thanks to Stone and Green Flash of course,
but also Port, Coronado, Lost Abbey, Ballast Point, AleSmith (find their Wee Heavy), and the other 70+ operations brewing
flawless beer with abandon. God, theres just so much to talk about here. Without hoppy vanguard Sierra Nevada, 99% of the
beers were lauding (and this story!) probably wouldnt exist. Lagunitas commitment to growing national distribution
while maintaining quality is second to none. 21st Amendment has a Watermelon Wheat to lure the beer-scared in, plus a
perfectly portioned canned Lower De Boom barley wine to finish them off. Anchors been making whatever the hell steam
beer is for almost 120 years. Firestone Walkers Double Jack is probably the most deceptive 9.5-percenter youll ever
accidentally drink too much of. And then, of course, theres Pliny. Pliny, Pliny, Pliny! Pliny. And no, its not overrated.
1. Oregon
California and Washington might have more brewers, but dammit, theyve also got more people. More importantly, they dont
have the density of Oregons offerings. Or the quality. Oregons long been at the forefront of the craft industry, with brewers
like Widmer Brothers, Rogue, Full Sail, and Deschutes leading the national charge as gateway beers for people who want
something more out of their pints. But theyre just the OGs of what might be the epicenter of the craft beer movement. Much
ballyhoo has been made of the sheer number of breweries in the Portland metro area, which tops out at more than 70 and
counting but this isnt a case of quantity over quality. Its a case of quantity meeting quality head on. Portland houses an
insurmountable number of great breweries not good, pretty good, or wonderful, but effin great breweries that are
changing the landscape of modern brewing. Hair of the Dog, Breakside, Cascade, Upright, Ecliptic, the Commons, Burnside,
Lompoc it just keeps going. Even the crappy breweries by Portland standards would bury most of their peers based on
pure deliciousness. But thats just one city in a state full of amazing brewers dotting the state, from the coastal Pelican to the
high deserts 10 Barrel, mid-states Ninkasi, Southern Oregons uncleverly named Southern Oregon Brewing, Mt. Hoods
Double Mountain basically, if you enter a city or town in Oregon without a solid brewery, youve probably crossed into
Washington or Idaho. Or maybe the capital of Salem which sucks. But youll still find a great brewpub serving some of the
best beer in America, made in Oregon, with Oregon hops, by a bearded Oregonian whos probably in a band that sucks
thats the Oregon way. Oregon beer, more than any, has helped introduce the masses to the potential of drinking great brews,
and, with new breweries seemingly opening on a weekly basis, its the best damn place to be a beer lover in the US.

Tomato and Beef on Rice

Stir fry beef slices

Stir Fry Tomato. Add beef back to the pan


Ingredients (Serves 2):

Beef, about a pound (use some good cut of meat, I used sirlon tips)
Tomatos, 2 small ones, about 1 pound
Garlic, 2 cloves
Chinese cooking wine, 1 Tbsp
Soy Sauce, 1 tsp
Oyster sauce, 1 tsp
Ketchup, 2 Tbsp
Sugar, 1 tsp
Cornstarch, 1 Tbsp
Salt, a dash
White pepper, a dash
Vinegar, 1 tsp (optional)
Steps:
1. In a big frying pan, spray non-stick cooking oil. You can use regular oil. (Im just more cautious about the amount of
oil I use as Im on diet)
2. Finely chopped the garlic. Put the garlic into the pan.
3. Cut tomatos into cubes, put them aside.
4. Cut beef against the grain into thin slices. Put them in a bowl. Add a dash of salt, 1 teaspoon of soy sauce, a dash of
sugar, a tablespoon of cornstarch and a dash of white pepper. Mix it well. Put it aside.
5. Use high heat. Let the pan heat up for 1 minute and let the garlic cook a little bit. Then add beef slices to the pan.
Keep stiring. Let the beef cook for a couple of minute or until it is about 80 or 90% done. Dish it up. Dont worry,
well put the beef back to the pan later so it is ok that its only 80 or 90% cooked.
6. Add tomato to the pan. Keep stirring. Let it cook for a few minutes until the tomato starts to break down a little bit.
You will see it is getting mashy. Add 2 Tbsp of ketchup and mix it well.
7. Optional: If you like it a little bit sour and sweet in taste, add a teaspoon of vinegar. Mix it well.
8. Add the beef back to the pan. Mix it well. Add 1 Tbsp of oyster sauce and 1 teaspoon of sugar. Mix it well. Taste it.
Add a dash of salt if needed.
9. Serve it with a bowl of rice.

Braised eggs with beef, smoked aubergine and tomato

4 aubergines (1.1kg gross)


1 tbsp olive oil, plus extra for drizzling
1 large onion, finely chopped (200g net)
6 garlic cloves, roughly chopped (20g net)
tsp chilli flakes
tsp ground cinnamon

tsp ground cumin


2 tsp tomato paste
300g minced beef
2 medium tomatoes, chopped (100g net)
2 tsp finely chopped preserved lemon (15g)
4 eggs
tsp sumac
1 tbsp chopped parsley
Salt and black pepper
Tahini sauce:
40g tahini
2 tbsp lemon juice
1 garlic clove, crushed
Serves four
Method
Pierce the aubergines with a sharp knife in a few places and place each directly over a naked flame on your stovetop. Cook on
medium heat for 20 minutes, turning occasionally with metal tongs until the outside is totally burnt and the aubergine starts to
collapse on itself. Alternatively, place the pierced aubergines on a tin foil lined tray under a hot grill in the oven for an hour,
turning every 20 minutes. Remove from and place in a colander. Cut a single slit in each aubergine, from top to bottom and
allow the juices to strain. Once cool enough to handle, scoop out all the flesh, avoiding all black skin, and set aside. You should
have about 370g aubergine flesh.
Prepare the tahini sauce by simply whisking together all the ingredients with teaspoon of salt and 1 tablespoon of water. It
needs to be thick and rich, but you may need to add a splash of water if it is stiff.
Next heat up the olive oil in a medium, heavy-based frying pan. Add the onion, garlic, chilli, cinnamon and cumin and saut on
a mediumhigh heat for 6 minutes to soften and colour a bit. Add the minced beef, 1 teaspoon of salt and some black pepper
and brown well, 56 minutes, stirring, on high heat. Mix in the tomatoes, preserved lemon and aubergine flesh and cook for a
further 5 minutes. Add up to 90ml of water if the sauce is becoming very thick. Make 4 small wells in the mix and break an egg
into each. Cook the eggs on low heat for about 10 minutes, until the egg whites are cooked but the yolks are still runny.
Covering the pan with a lid will hasten the process but make the yolks look a bit cloudy. Remove from the heat and dot with
dollops of tahini sauce, sprinkle with sumac and finish with the parsley and a drizzle of olive oil. Serve at once.

.
. , ,
.

.
.

10 .
, .

.
.

.
.

1 1 .
.

10 .
1 . .

. ,
. .
: , , , , , , , ,
.

, .
.

.
.
.

. 170 15-20
. .
. 350C 2530 . .

""- ?

. , .

. , .
, .

, . .
.

, .
180 .

.
.

1 1 .
.
.

, , ,
.

, .
. 1/4
.

. .
1-2 . . , , ,
. .

Beef & Kimchi Stir Fry


Ingredients:
1.5 lb. Beef, cut into 1-inch cubes
3 cloves Garlic, minced
1 tablespoon Ginger, minced
1 cup Water
2 tablespoons Soy Sauce
1.5 tablespoons Sugar
1.5 cups Kimchi
1 teaspoon Sesame Oil
1 tablespoon Sesame Seeds
1 bunch Scallions, chopped thinly
Rice

Image Source: KoreanFoodGallery.com

Instructions:
1. Saut beef cubes until brown on all sides. Remove from pan and put in crock pot on low.
2. Saut garlic and ginger for approximately 2 minutes or until brown. Add to crock pot.
3. Add water, soy sauce, and sugar to crock pot.
4. Cook for several hours.
5. When ready to eat, toast sesame seeds in sesame oil. Add beef mixture from crock pot.
6. When sauce has been reduced, add kimchi and saut for two minutes.
7. Add scallions and saut for another minute.
8. Serve with rice.

Korean Spicy Chicken and Potato (Tak Toritang)


2 1/2 pounds chicken drumettes
2 large potatoes, cut into large chunks
2 carrots, cut into 2 inch pieces
1 large onion, cut into 8 pieces
4 cloves garlic, crushed
1/4 cup water
1/2 cup soy sauce
2 tablespoons white sugar
3 tablespoons hot pepper paste
-In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour in water and soy sauce, and
stir in sugar and hot pepper paste. Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear,
vegetables are tender, and liquid has thickened.

Braised Chicken (Dak Dori Tang)


INGREDIENTS
2 pounds chicken legs, split (about 5 thighs and 5 drumsticks)
1/2 cup sake
1 tablespoon minced ginger
1 teaspoon salt
Freshly ground pepper
1/3 cup soy sauce
1/4 cup light brown sugar
2 tablespoons gochujang (Korean redchile paste)
2 tablespoons sesame oil
5 cloves garlic
1 small onion, quartered
1 cup chicken stock
5 medium carrots, peeled and cut into 1-inch chunks
2 Idaho potatoes, peeled and cut into 1-inch chunks
1/2 lemon, juiced
White rice, for serving
2 scallions, roughly chopped, forgarnish
Sesame seeds, for garnish
DIRECTIONS
-Put the chicken, sake, ginger, salt and pepper in large pot or Dutch oven and use your hands to massage the marinade into the
chicken. Set aside to marinate for at least 10 minutes.
-Put the soy sauce, brown sugar, gochujang, sesame oil, garlic andonions in a blender and mix until smooth.
-Add the blended mixture and the chicken stock to the pot with the chicken and bring to a boil over high heat. Reduce the heat to
medium-low and cook for 15 minutes.
-Add the carrots to the chicken and cook on medium heat for an additional 10 minutes. Using a ladle, skim off any fat from the
surface, turn the chicken pieces in the liquid, add the potatoes and cook until you can pierce the potatoes with a fork and the sauce
is thickened, for 10 to 15 minutes. Skim off any remaining fat from the top. Add the lemon juice and stir.
-Serve over white rice and garnish with scallions and sesame seeds.

Slow Cooker Korean Spicy Braised Chicken and Potatoes (Dakdoritang)


Main

1.4kg worth chicken (I used 688g of chicken thigh and 726g of chicken breast. Of course, you can use other parts of
chicken instead. Some of photos below show drumsticks, which I used a few weeks back. washed and cut into large
chunks)
6 medium sized potatoes (635g cleaned, peeled and cut into large chunks)
2 medium sized carrots (300g cleaned, peeled and cut into large chunks)
1 large onion (160g cleaned, peeled and cut into large chunks)
For sauce (mix all sauce ingredients in a bowl.)
3 Tbsp Gochujang

2 Tbsp Korean chili powder


2 Tbsp Soy sauce
1 Tbsp Raw sugar
1 Tbsp Minced garlic
2 Tbsp Rice wine
tsp Ground black pepper
tsp Ginger powder
For the finishing touch
2 stalks of spring onion (thinly sliced)
Some sesame seeds (to sprinkle on the dish)
Instructions
1. Put the chicken in a large mixing bowl and add the sauce. Mix well and marinate this for 30 mins. (If you dont have
the time, you can skip the marinating time and move onto step 2.)
2. Put the vegetables and marinated chicken in a slow cooker. Close the lid. Cook it on a low heat setting for 8 hrs (or 4
hrs on high heat).
3. Check the doneness of the chicken and the vegetables and mix them thoroughly but gently with a spoon.
4. Serve it on a plate/bowl and garnish with the finishing touch ingredients.

Kimchi fried rice - Kimchi-bokkeumbap

Ingredients:
3 bowls steamed rice (3 cups)
1 cup chopped kimchi

cup kimchi juice


cup water
2-3 tablespoons gochujang
3 teaspoons sesame oil
1 teaspoon vegetable oil
1 green onion, chopped
1 tablespoon roasted sesame seeds
1 sheet of kim, roasted and shredded
Directions:
1. Heat up a pan. Add the vegetable oil.
2. Add the kimchi and stir fry for 1 minute.
3. Add rice, kimchi juice, water, and gochujang. Stir all the ingredients together for about 7 minutes with a wooden
spoon.
4. Add sesame oil and remove from the heat.
5. Sprinkle with chopped green onion, roasted gim, and sesame seeds. Serve right away.

Meatball Sliders Recipe

INGREDIENTS
For the Meatballs
1 pound lean ground beef
2 cloves garlic, chopped
2 tablespoons diced onion
1 egg
teaspoon salt
teaspoon ground black pepper
2 tablespoons bread or cracker crumbs
2 tablespoons chopped fresh parsley (optional)
For the sauce:
1 cup tomato sauce
2 teaspoons oregano flakes
For the Sliders
4 slices thick-cut bacon, cut into thirds
12 dinner rolls
12 slices provolone cheese
INSTRUCTIONS
1. Mix together all ingredients for the meatballs. Set aside.
2. Cook bacon in a 10- to 12-inch skillet over medium heat until cooked crisp. Remove bacon to a paper towel lined plate for
later use.
3. Using a tablespoon scoop or spoon, form meatballs from the ground beef mixture. Drop into the heated skillet, turning
occasionally to ensure that all sides of the meatball have been browned, about 7 minutes.
4. Add tomato sauce and oregano to the skillet with the meatballs and reduce heat to a low simmer. All to simmer for about 5
minutes while assembling the slider rolls.
5. For the Sliders
6. Preheat oven to 350 F.

7.
8.
9.

Place dinner rolls on a sheet pan. Split open the dinner rolls and tuck a slice of provolone cheese inside. Add a slice of bacon
inside the fold of each slice of cheese and then add a meatball. Spoon sauce from the skillet onto each meatball.
Place sheet pan of sliders into the oven for 5 minutes, just to melt the cheese.
Remove from the oven and serve warm.

Grilled Chicken Legs

INGREDIENTS
12 chicken legs
cup olive oil
1 teaspoon sea salt
teaspoon ground black pepper
teaspoon paprika
teaspoon cumin
teaspoon cayenne pepper
2 cloves garlic, chopped
3 tablespoons chopped onion
cup chopped fresh parsley
1 cups beer
INSTRUCTIONS
1. Place chicken legs into a large zip top bag.
2. Pour olive oil into a 2-cup liquid measuring cup.
3. Mix together salt, pepper, paprika, cumin, and cayenne pepper and add to olive oil. Add garlic, onions, and parsley. Mix
together well with a fork. Slowly add beer as it will cause the mixture to foam and bubble slightly.
4. Pour marinade over the chicken legs in the zip top bag. Remove as much air as possible from the bag and seal. Turn the
bag from side to side to make sure all chicken has been coated with the marinade.
5. Place the bag flat on a small, rimmed kitchen sheet pan and into the refrigerator. Allow to sit up to 1 hour or overnight for
best results, turning the bag over every few hours to keep the chicken coated.
6. To Grill:
7. Brush the grill grate with olive oil to coat. Heat the grill to about 350 F. Place chicken onto the grill and cook, turning as
needed to cook both sides, until the internal temperature registers 165 F when checked with an instant read thermometer.
8. Remove chicken to a serving platter and allow to rest 3-5 minutes before serving.
Comment:
-A good way to grill chicken legs is to grill at medium heat 350 and turn 4 times every 7 minutes for a total 28 minutes. I
substituted the cayenne pepper with chiptole pepper. Used Coors Light beer.

Korean BULGOGI (BBQ Beef ) Recipe


Ingredients:
1/4 cup soy sauce
2 tbsp sesame oil
1 tbsp brown sugar
2 tbsp honey
1 tbsp sesame seed
1/4 tsp red chili pepper flakes (gochugaru)

3 cloves of garlic
2 stalks green onion
1 lb sliced beef
1/2 yellow onion
Directions:
In a large bowl combine soy sauce sesame oil, brown sugar, honey and red chili flakes (gochugaru) and mix well. Then take the
3 garlic cloves, peel, smash, mince and add to the bowl. Cut up the yellow onion lengthwise, and set aside. Thinly slice the
green onions - shred if you have the special tool shown in the video. Set some aside some for the garnish later. Add in the beef,
onions, and sesame seeds into the soy sauce mixture and mix well with your hands. Cover the bowl with plastic wrap and chill
it between 1-5 hours.
Remove from the fridge. Heat up a heavy skillet with oil on medium-heat. Saut beef in small batches for a nice char. Serve
onto plate and top with green onions to garnish. The meat will cook quickly because it's sliced thin. Serve with rice and kimchi.

Korean Spicy Pork Recipe (Dwaeji Bulgogi)


Ingredients:
1 lb sliced pork
2 tbsp soy sauce
2 tbsp sesame oil
2 tbsp honey
1 tbsp sugar
1 tbsp soju
1/2 cup gochujang (red pepper paste)
1 tbsp red chili pepper flakes (gochugaru)
1 onion, chopped
3 stalks green onion, cut into 2 inch pieces
10 cloves of minced garlic
1 tbsp grated ginger
1/2 yellow onion
Directions:
In a large bowl combine soy sauce, sesame oil, honey, sugar, soju, red chili flakes (gochugaru), and gochujang and mix well.
Then take the 10 garlic cloves, peel, smash, mince and add to the bowl. Peel the ginger skin with a spoon and grate over bowl
until you have about 1 tbsp. Mix well and add sliced pork and onions. Use hands to massage the marinade into the meat. Cover
the bowl with plastic wrap and chill it between 1-5 hours.
Remove the marinaded pork from the fridge. Heat up a heavy skillet with oil on medium-heat. Saut pork in small batches for a
nice char. Serve onto plate with rice and kimchi.

Sharjignuur Tahia
Taxianii tseej maxaa shirxegiin daguu xercheed dawtana tegeed taxianii amtlagch daws chesnokoor amtalaad xuurai guriland
unxurvvleed undugund dvreed suxaraar bvrne
Dakgangjeong (Sweet Crispy Chicken)

Ingredients:
1 pound boneless, skinless chicken thigh and/or breast
1/2 cup milk (optional)
1/4 teaspoon salt
pinch pepper
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1 tablespoon rice wine (if not using milk)
1/3 cup potato starch (or corn starch)

oil for deep frying


Sauce:
1 tablespoon soy sauce
3 tablespoons rice wine (or mirin)
2 tablespoons apple cider vinegar (or rice wine vinegar)
1 tablespoon gochujang (Korean red chili pepper paste)
3 tablespoons honey (or corn or rice syrup)
2 teaspoons sesame oil
2 tablespoons brown sugar
1 teaspoon minced garlic
1 teaspoon grated ginger
pinch pepper
1 to 2 tablespoons coarsely chopped peanuts (or almonds) for garnish

Soak the chicken pieces in milk for at least 2 hours in the fridge. This step is optional.

Drain thoroughly. Remove any visible fat. Cut the chicken into bite sized pieces. Mix with the salt, pepper, rice wine (if you
didnt use milk) garlic, and ginger. Let it stand for 20 to 30 minutes.

In a pan, add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low,
and simmer until it thickens slightly, about 3 to 4 minutes. Turn the heat off.

Add the potato (or corn) starch to the chicken, and mix well to coat evenly.

Add about 1 inch of oil to a heavy bottom pan. When the oil is sufficiently hot (350F or starts smoking), drop the chicken
pieces in one at a time. Fry them in two batches. Overcrowding will drop the oil temperature too quickly. Cook until light
golden brown, 1 to 2 minutes. Remove and set them on a wire rack or a paper towel-lined plate.

Reheat the oil to 350F. Deep fry again until golden brown, about 30 to 40 seconds.
You can do the second frying in one batch.

Heat the sauce over medium low heat. Add the chicken and stir well until the
chicken pieces are evenly coated.

You might also like