Our newest tradition for a BLACK FRIDAY meal is the polar opposite to everyone’s beloved Turkey & Stuffing. JAJANGMYEON couldn’t be more perfect for the day after the Big Feast, giving those precious leftovers a little space to breathe and be enjoyed later on with gusto.
A super-satisfying bowl of noodles coated with slurpy black bean sauce that’s chock-full of pork and vegetables, Jajangmyeon is Korean/Chinese comfort food at its zenith.
Lovelorn Koreans typically eat this noir dish on BLACK DAY which is “celebrated” on April 14th every year. It’s a day dedicated to single people who haven’t yet found their true love; a reverse Valentine’s Day of sorts.
I’m advocating eating Jajangmyeon on BLACK FRIDAY as well. Jajangmyeon can follow that special day of high culinary expectations and not let anyone down with its super tasty salty/sweet flavors and visually astonishing deep dark color.
Cold Fusion: The hypothetical process of creating energy at room temperature by the fusion of hydrogen atoms into helium. If possible, this process could potentially provide unlimited cheap energy for all of humanity. One problem – scientists have never been able to duplicate that 1989 experiment.
Fusion Cuisine: The melding or blending flavors, foods, or techniques from the cuisine of one or more regions, cultures, or ethnicities.
Cold Fusion Cuisine: The harmonizing of foods from different regions into a stellar cold dish. One rarely sees peanuts or peanut butter in Korean cuisine. Here I’m pairing fresh Korean buckwheat noodles with a zippy sauce made with peanut butter and banana.
Cold Food Festival: Hansik Day is a traditional Korean holiday which falls on April 5. The festival is a time to honor one’s ancestors and welcome warmer weather. Like the Chinese, Koreans eat cold food on this day. Try my cold buckwheat noodles, with peanut butter sauce and Szechwan peppercorns for an energetic celebration of flavors!
The inspiration for this twist on Thailand’s Stir-Fried Noodle dish comes from one of my favorite Korean rice dishes, Bibimbap. Chicken Pad Thai, Korean-Style is the third in a series of unique Pad Thai dishes ~ this is Pad Thai fusion!
One of Thailand’s most popular dishes is commonly made with stir-fried rice noodles, eggs, fish sauce, tamarind juice, red chili pepper, bean sprouts, garlic, shrimp, chicken, or tofu, peanuts, coriander and lime ~ the Taste With The Eyes Pad Thai Series incorporates all or most of these ingredients into recipes with a creative angle or unusual point of view.
Broiled Lobster Tail with Chili Glaze Rice Noodles, Spicy Pad Thai Sauce Sunny-Side-Up Quail Eggs, Garlic Chives and Blossoms, Mung Bean Sprouts Chopped Peanuts, Thai Red Chili, Cilantro, Lime Wedges
Lobster Pad Thai Deconstructed is the second in a series of distinctive Pad Thai dishes having special qualities, ingredients, or plating style ~ it’s Pad Thai with a twist…
One of Thailand’s most popular dishes is commonly made with stir-fried rice noodles, eggs, fish sauce, tamarind juice, red chili pepper, bean sprouts, garlic chives, garlic, shrimp, chicken, or tofu, crushed peanuts, coriander and lime ~ the Taste With The Eyes Pad Thai Series incorporates all or most of these ingredients into delicious recipes with unique flair!
Home renovations continue here at Chez Lori Lynn. The Brazilian granite counter is installed. Painting the walls and final electrical are all that are left of this project. Meanwhile however, the exterior of the house is being painted, along with the perimeter white picket fence. So, all the plants along the fence had to be trimmed back, including the shrimp plants. Rather than let those lovely branches go to waste, I saved them for arrangements. To my surprise they make striking centerpieces, which will definitely show up at parties in the future. And then the night’s dinner was inspired by those plants…
Miso-Braised Asparagus, Ginger Sauce, Sliced Scallion served on My “Le PONT de la TOUR” China in Honor of
The Queen’s Diamond Jubilee
While ginger sauce makes a heart-healthy alternative to hollandaise, braising asparagus in miso broth adds another layer of subtle flavor. A casual ladle of ginger sauce over braised asparagus makes for a zippy vegetable side. The addition of buckwheat noodles, tomatoes and pine nuts makes a vibrant meatless meal.
Lucy Robinson Hanson 1886 – 1970
Over a century ago, Lucy Robinson and Jack Hanson were Londoners. Early in the 1900’s, Jack left England for Chicago to follow his dreams. Shortly thereafter and still a teenager, Lucy left her family and followed her true love to America. By 1952 Lucy was a widow, a mother of 7 and grandmother of 17 when Princess Elizabeth, while visiting Kenya, received the news of her father’s death and her own accession to the throne.
Lucy decided to take one of her grandchildren back to England to visit the family she hadn’t seen in many many years and to witness The Coronation which was to take place in Westminster Abbey on the 2nd of June 1953. They boarded the RMS Queen Elizabeth and sailed to England. The granddaughter that accompanied Lucy was my mother. She was 19.
Lori Lynn – Please bring a COLD PASTA SALAD for the party on Thursday.
At our school, we have a festive monthly themed luncheon for the faculty and staff who are celebrating birthdays. This past month’s theme was football. With hot dogs and chili. And I was (happily) one of a handful of people asked to bring a dish. But I couldn’t bring myself to make the “cold pasta salad.” No farfalle. No rotini. No mayo.
I had a hankering to make japchae, Korean glass noodles with beef, vegetables, and a sweet garlicky sesame soy sauce – a perfect dish to feed a crowd. It’s transportable, economical, and one large bag of dangmyeon (glass noodles made from sweet potato starch) makes over 20 side-sized servings. And since it is often served at Korean celebrations, I thought it would make a great dish for our birthday party. It takes a little while to prepare because all the ingredients are cooked separately, but it is awfully easy.
On that Thursday morning I stir-fried veggies and beef, cooked the noodles, whisked together the sauces and had my dish in the teachers’ lounge by 11:15 AM, in time for the first lunch period.