Stuffed Cherry Tomatoes

http://macs-foodkorea.blogspot.com/2008/06/cherry-tomatoes-stuffed-with-cream.html
I made this one before but this time I used cream cheese milk green onion and pepper with a little lemon juice

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Cockles and mussels, alive alive oh!

Mussels are In Season.

In Dublins fair city,
Where the girls are so pretty,
I first laid my eyes on sweet Molly Malone.
As she wheeled her wheelbarrow,
Through streets broad and narrow,

Crying "Cockles And Mussels, Alive alive Oh!"


To Make Some Mussels In Beer
I used some Mussels they are so cheap right now.
A can of beer (larger ), Chives, parsley , garlic, chili , Chinese pepper.
I finished it with Parmesan.
Steam for a few minutes don't over cook or they will be like rubber.
These were Just great.
Other recipes I am interested in trying are Thai style cooked in coconut milk.
White wine sauce
And cream sauces.


For More Info On how to check you mussels are good

http://www.deliaonline.com/ingredients/mussels,162,IN.html

"To me their aroma and flavour are the very essence of the sea. Some people accuse them of being dangerous to eat, but in fact mussel poisoning (unpleasant, though never dangerous) is positively rare. If you know how to buy mussels and how to deal with them, the risk is negligible. I would point out, however, that all shellfish are highly perishable. So you should always eat mussels (and any other type of shellfish for that matter) on the day you buy them.

Mussels are at their best in cold weather, so their season is usually from October to March. When you see them in a fishmonger’s, a sign of freshness is that most of them are tightly closed: if there are a lot of ‘gapers’ don’t bother. When buying mussels you need to allow at least 1 pint (570 ml) per person for a first course, and 1½-2 pints (about 1 litre) for a main course. That may seem a lot, but some will have to be discarded and, once they have been shelled, mussels are very small and light.

The ritual of cleaning and preparing them sounds more bother than it actually is. When you get them home, dump the mussels straightaway into a sinkful of cold water. First of all throw out any that float to the top, then leave the cold tap running over them while you take a small knife and scrape off all the barnacles and pull off the little hairy beards. Discard any mussels that are broken, and any that are open and refuse to close tight when given a sharp tap with a knife.

After you’ve cleaned each one, place it straight in another bowl of clean water. When they’re all in, swirl them around in three or four more changes of cold water to get rid of any lingering bits of grit or sand. Leave the cleaned mussels in cold water until you’re ready to cook them. As an extra safety precaution, always check mussels again after cooking – this time discarding any whose shells haven’t opened."

Info from here

http://www.deliaonline.com/ingredients/mussels,162,IN.html

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Radish Wraps

I got this idea from here
http://mykoreankitchen.com/tag/radish-wrap
These are great and I also Marinated some in Pomegranate vinegar they are so fresh.

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Hot Brie Dip made in toaster oven

• 2 tablespoons of butter
• 1 small chopped onion
• 2 teaspoon chopped garlic
• 1 cup of Brie
• 1 cup of cream cheese
• 2 teaspoon of brown sugar
• 2 teaspoon lemon juice
• splash of Worcestershire sauce
• some chopped rosemary
• 2 tablespoons of Mayo
• salt and pepper

Mix together put in oven proof bowl and cook at 160-180 with tin foil cover for 40 mins

I was really happy with this . I suggest you also use Dill, Thyme or Paprika instead of rosemary.
And 3/4 cup of sour cream instead of mayo (we cant get sour cream here very easy)

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Sandwich of all sandwich

Sandwich of all sandwich

Pork steak , fried peppers and onions, Toasted bread and jalapenos . The sauce is the Steak sauce you see in the picture with a mix of mayo. This is the best sandwich of all time.

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Mandu wraped Shrimp

Joe McPherson From Zen Kimchi wrote this recipe in the Korean herald so I decided to try it out for a dinner party . It was so good everyone wanted more. The recipe was originally inspired by steamykitchen.com. Check it out here

ZenKimchi Marinate
Before cooking marinate them. In a bowl, mix a spoonful of gochujang (red pepper paste), a quarter cup of mirim (rice cooking wine), the juice of a lemon and a half bottle of soju.

I totally had no time for a marinate I was not quite as prepared as I would have liked to be.
To make it easy I cut the the man du wrappers in to strips .Don't forget to slice the intestine pipe out of the back of the shrimp.
Serve with some sweet chili sauce.

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Halloween treats

Eyeball Deviled Eggs

RECIPE HERE
Just add some food coloring and an olive.

Sugar Cookies
Recipe from here

Sugar Cookies:

3 1/2 cups (490 grams) all purpose flour

1/4 teaspoon salt

1 teaspoon (4 grams) baking powder

1 cup (227 grams) unsalted butter, room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Icing
1 cup of powder sugar
2 -3 tea spoons of milk
2 tea spoons of corn syrup
food coloring

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Figs 무화과

So I went to the market looking for jujube but came home with a big bag of figs. What to do ? I was first going to make a pie. But decided to stuff with cream cheese (what I would not give for goats cheese ) Thyme and some Chopped walnuts. Warped in Bacon (wish it was Prosciutto
or parma ham ) Drizzled with maple syrup . Baked in the oven at 220c for 15-20 mins .
I then made a Bokbunjajoo reduction. Just like a Balsamic Vinegar reduction . Completely inspired by the fatmanseoul.com And her Baekseju Poached Figs.
I have just been informed by my co teacher that figs are considered poor woman's food in Korea.

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Stuffed King Oyster Mushrooms Wrapped in Bacon.

Beosut

(Mushrooms)

Here we have a group of mushrooms called Shimeji

(is a group of edible mushrooms native to East Asia )

So we have Enokitake Mushrooms (팽이버섯). These are about 30 cent for a bunch Super cheap.

Agaricus bisporus( Button mushrooms).Shiitake"The shiitake (Lentinula edodes) is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world."Pleurotus eryngii The king oyster mushroom. A really nice meaty mushroom. also called king trumpet mushroom, french horn mushroom. Hypsizygus tessellatus Also called Beech Mushroom "When raw this mushroom has a somewhat bitter taste; the bittereness disappears completely upon cooking. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a delicious slightly nutty flavor. Cooking also makes this mushroom easier to digest. In stir-fried foods, as well as with wild game or seafood it is a good mushroom."

Stuffed King Oyster Mushrooms

Wrapped in Bacon

King Oyster Mushrooms, Bacon,

Cream Cheese

(If you don't live in Korea maybe you could find some nice goats cheese.)

I used cheap herb cream cheese and added chives.

If you wanted you could dip them in egg and breadcrumbs and deep fat fry.

How to store my mushrooms?

You should store in the fridge in a paper bag or store in a glass container and cover it with a dish towel or moist paper towel. Be sure to allow air circulation. You should always remove from plastic.

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Poker night BOYS FOOD. Ribs and Wings

Ribs

The ribs where bought at homeplus and cost around 5000 won for a rack

Dry Rub

8 parts brown sugar
3parts salt
1 part chile
1 part (garlic powder,Cayenne pepper, black pepper,old bay,mustard powder, celery salt,all spice,oregano,thyme,coriander powder )
or a selection of what you have this one part can be your own mixture of anything.
RUB ON RUBS AND LEAVE OVER NIGHT

Braising Liquid

1 cup wine(I used Pomegranate Drinking Vinegar )
2tablespoons white wine vinegar
3 teaspoons honey
2 garlic cloves crushed
worschire sauce

RIBS AND WINGS
Preheat your Oven to 190c
wrap your ribs in foil with a little of the
Braising Liquid .
Place on a oven try
for 2 and a half hours

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Deviled Eggs

For this recipe
Boiled eggs,
Mayonasise,
Cayenne pepper,
Paprika,
Dejon mustard,
Salt and pepper
Cut the boiled egg in half.
Scoop out the yolk .
Mix it together with everything .
To you desired taste. Put in piping bag. and pipe back in the egg.

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Balls

Sweet Balls

With a very successful Thai fish curry finished I made some very quick "Rum Balls"

All you need is

1 packet of digestive biscuits I used Chocolate

1 can of condensed milk

Dash of vanilla essence

Large dash of Creme De Cacao I had no rum

I also put in some raisins

Everyone taught they tasted of cookie dough

Melina brought some very nice Thai cocktail and a very nice Thai cold Tea.

A really good way to finish these balls are coco powder or dip them in coconut flakes.

Leave out the rum and this is a great recipe to do in an english class . And its cheap.

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Smoked salmon Rolls with cream cheese and dill.

So I was looking for something easy to do for a Christmas starter. I wanted to do something with smoked salmon. I saw Gordan Ramsey video on you tube (below ) Searched the Internet and found this here from Closet Cooking

And also here from the The Culinary Chase

Suncheon makes smoked salmon rolls

My recipe
Courgette cut in thin strips and marinated in a little salt pepper and olive oil
Cream Cheese,
Dill or mint or spring onion,
Lemon juice ,
Smoked salmon .
Lay the courgette down lay a smoked salmon strip on top near the top of the strip add a little of your cream cheese lemon juice dill mixture. Roll
Drizzle with a little balsamic vinegar .

My first idea to look for smoked salmon rolls came from
Gordon Ramsey's Courgette Rolls

Slice the courgettes lengthways, using a swivel vegetable peeler - you'll need 24 long strips. Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 mins. Can be prepared up to 6 hrs ahead.

1. 
   
2. Mix the ricotta with lemon juice and seasoning to taste, then mix in the basil and pine nuts. Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up. Repeat until you have used up all the filling. Arrange rollsup right on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic vinegar to serve.

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Cherry tomatoes Stuffed with cream cheese

Recipe 

Cherry tomatoes 

Cream cheese 

Dill 

Green onions 

Lemon juice

Drizzle with balsamic vinegar 

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Cucumber Cups

Great Easy Finger Food.
ingredients

Cucumber,
Onion,
Mayo,
Curry powder,
Red bell pepper,
Cut the cucumber into cup shapes
dice the onions and pepper add to the mayo
add a little curry to taste.

This is a easy and not very expensive version but you could fill with something like this
smoked salmon and sour cream
crab or make a prawn cocktail salad.
For prawn salad use small prawns (shrimp)
and for sauce use

1 quantity of mayonnaise
1 dessert spoon Worcestershire sauce
a few drops Tabasco sauce
2 tablespoons tomato ketchup
1 dessert spoon lime juice

Sauce Taken from

delia on line

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