Wednesday, April 23, 2014

Korean Grilled Salmon, Gochujang-Soju Marinade

Korean Grilled Salmon, Gochujang-Soju Marinade
Mixed Lettuce Salad with Cucumber & Radish Batons
Served with Ice Cold Soju

Gochujang, a red chili paste with sweet heat and a funky fermented umami richness is used as a base for many marinades. Combined with soju, sesame oil, and soy sauce – this gochujang marinade lends a complex flavor profile to the smoky salmon’s unctuous texture.

Ice cold soju makes a perfect accompaniment to grilled salmon. This Korean alcoholic beverage distilled from rice has slightly floral and barely sweet flavors. Pleasantly light and refreshing with a round mouth-feel, and an alcoholic content of 20%, it is usually enjoyed neat, sipped from a shot glass. In this dish, the salmon is obviously the star, a fresh crisp salad and smooth snappy soju play the supporting roles.

Korean Grilled Salmon, Gochujang-Soju Marinade Recipe

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No comments • Filed in: Heart Healthy, Wine

Sunday, April 20, 2014
Chianina Steakhouse

Chianina Steakhouse

It will eventually be known as one of the premier steakhouses in Southern California.

But what started out as a routine 30-day waiting period for a liquor license turned into a business nightmare. It is one that sadly affected not only successful businessmen but the little guy as well. Theirs is a story about an uncooperative state bureaucracy, bad luck, and perplexing alcoholic beverage policy, but through the team’s perseverance and commitment, resulted in a happy ending.

Just down the street from their other restaurants – Michael’s on Naples Ristorante and Michael’s Pizzeria in Long Beach – the partners of Michael’s Restaurant Group negotiated a lease to open a high-end  steakhouse called Chianina (KEE-a-NEE-na). The opportunity arose when the owners of Kelly’s, the previous restaurant in that location, chose not to renew their lease but still maintain the rights to their liquor license.

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4 comments • Filed in: Restaurants

Thursday, April 17, 2014

Korean Melon with Shrimp

Korean Melon and Shrimp

Korean melons are delightful. They have a melon-y taste similar to cantaloupe, but with cream-colored flesh and bit more crunch. The seeds are edible so I leave them intact, to enjoy the sweet pulp that surrounds them, and for added texture. Korean melon paired with shrimp, makes a simple yet refreshing appetizer or popular side dish to serve on a spring or summer buffet.

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Wednesday, April 9, 2014

Charred Baby Octopus Skewers

Charred Baby Octopus Skewers
Korean Chili Marinade, Red Onion, Meyer Lemon

Oh how we adore grilling season! Let’s kick it off with something a bit unusual… and exotic, spicy, smoky, charred, chewy, lemony too. These Korean chili marinated baby octopus (jjukkumi) skewers are interesting enough to serve at your next great BBQ party, yet easy enough to serve for dinner tonight.

Octopus has a mild sweet flavor – hard to dislike – but sometimes the texture can be off-putting for some people. This par-boiled, marinated, then grilled method solves the texture problem. The Korean chili marinade brings spicy yet fruity flavors, and not many can resist the char from an open fire. Grilled red onion and warm Meyer lemon juice balance out the flavor profile. As a bonus, it’s served on a stick. Ooh ooh fire up the grill!

Charred Baby Octopus Skewers

Baby Octopus Skewers Recipe

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Thursday, April 3, 2014

Pickled Tofu, Beet Syrup, Asian Slaw

Pickled Tofu Carpaccio, Beet Syrup, Asian Slaw

By his own admission, he’s not a tofu guy. But my brother Don is definitely a foodie. Never met a foie gras he didn’t like. Tofu does not elicit even a glimmer of interest or enthusiasm. He trusts his sister though, so when she offers him a vibrant pickled tofu carpaccio – he definitely gives it a try.

Not to my surprise, it receives a big thumbs up. With the combination of exotic spices, sweet and hot juxtaposed to crunchy and soft elements, he advises to try all the flavors in one bite – calling it both a science experiment and a volcanic eruption.

Pickled Tofu Carpaccio, Beet Syrup, Asian Slaw Recipe

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