Korean Spiced Beef, Shiitake Mushrooms & Noodles

We used to frequent a few Korean spots a few years ago, but none of them could come close to a dish a good friend of ours used to make in South Orange County or San Clemente for those that really know the area. She used to have our friends house smelling like all sorts of goodness as soon as you stepped in the door. I was lucky enough to get her version of her Korean Spiced Beef & Noodles, something she said her mother used to cook for her and her brother when they were kids. We have been working on the dish for a few years and have changed just a few things to make it work for us, but none the less it is delicious and healthy.

The flavors of the beef, shiitake mushrooms and brown sugar, are absorbed by the noodles creating an amazingly light, yet filling meal.

Enjoy 
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The Supreme Plate Spicy & Crispy Shrimp

Ingredients:

For the Sauce -

½ cup mayonnaise

1 TBS plus 1tsp Asian chili sauce (such as sambal oelek)

2 TBS honey

Kosher salt

For the Shrimp -

Vegetable oil, for frying

2 large eggs

¾ cup all-purpose flour

½ cup cornstarch

Kosher salt and freshly ground pepper

1 ¼ lb small / medium shrimp, (peeled and deveined)

Bibb or Hearts of Romaine lettuce leaves, for serving

Thinly sliced scallions, for garnish

Directions:

Make the sauce -  Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. 

Meanwhile, whisk the eggs in a shallow bowl.

Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.

Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten 

eggs, then return to the flour mixture, turning to form a thick crust.

Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature.

Transfer to a paper-towel-lined plate with a slotted spoon.

Toss the shrimp with the prepared sauce.

Arrange the lettuce in a shallow serving bowl or on individual plates.

Top with the shrimp and garnish with scallions.

Recipe Of The Day: Shrimp & Cabbage Stir Fry

The warm weather is returning quickly here in Southern California and with that; pool-side hangouts, lots of libations and fresh seafood being served in abundance. 

For those of you out their in the World though who don’t have time for any of that fun nonsense, take a moment at the very least to treat yourself to a dish that pulls together quickly, tastes better than what you’ll find at the local corner spot and is Really Healthy.

Shrimp & Cabbage Stir Fry, is the type of dish one should master, simply to impress your guests and keep your repertoire up to par.

Enjoy!!!

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Kimchi Fried Rice

Everyone I know loves a good bowl of rice. Regardless of color, race religion and all that good stuff, everyone loves rice. The best thing about rice is that it really adds texture to already incredibly flavored dishes. Bored in the test kitchens last week, we decided to liven things up a bit by trying to add an outside influence to an already killer recipe and came up with, Kimchi Fried Rice.

Kimchi (which can be spelled many different ways) dates back over 3000 years, is a traditional Korean dish of fermented vegetables and various seasonings. Thousands of recipes for Kimchi exist, typically they include Napa Cabbage, Radish, Green Onions or Cucumber.

This dish comes together quite easy because you are using prepared Kimchi, so you can purchase whatever kind you like or think you would like to try and add that you fried rice. For the ingredients that you have not seen or are unfamiliar with, check out the Asian Food section in your local grocery store, they should have everything you need to make this recipe.

Enjoy!

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In Honor of National Hot & Spicy Foods Day, We Present To You "Sriracha Sauce"

Sriracha Sauce, is the name of one of the greatest condiments known to mankind. Srircha is named after the seaside city of Si Racha, in central Thailand where it was first produced for local seafood restaurants. The distinct taste of chili peppers, vinegar, garlic, sugar and salt have dominated the Asian market here in the United States since its inception in 1980. This puree version is primarily produced by Huy Fong Foods this is different from the Thai paste from which it takes its name.

Traditionally a tangy, sweeter sauce with a lot of kick from chiles, it’s thick texture make it perfect for just about any application.

From sushi, pizza and BBQ to soups, pastas and chow mein dishes, Sriracha is truly a unique flavor enhancing condiment that deserves to on every table or fridge in the United States.

Due to its ingredients, Sriracha does not need to be stored in the refrigerator as some people tend to believe. Available in almost every Supermarket in the Asian foods aisle and of course in your local Asian Market or of course online at Huy Fong.com

Pick up some today and put it on whatever your eating tonight. We promise it will taste good.