Ingredient: cilantro

Korean Gochujang BBQ Meatballs Recipes

Korean Gochujang BBQ Meatballs

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Korean Gochujang BBQ Meatballs
Z Alexander Food/Wine Paring Recipe
Korean Gochujang BBQ Meatballs
Course Main Dish
Cuisine Korean
Servings
people
Ingredients
BBQ SAUCE:
Course Main Dish
Cuisine Korean
Servings
people
Ingredients
BBQ SAUCE:
Korean Gochujang BBQ Meatballs
Instructions
  1. Mix all ingredients for meat ball together well. Scoop out approximately 2 ounce balls and place all on foiled sheet pan.
  2. Roast meatballs at 450 deg. till inside reaches 150 deg.
  3. Mix all ingredients for the BBQ sauce together in a sauce pan. Once simmering turn down to med heat and stir for 8-12 min till it reduces by a quarter.
  4. Pull out the meatballs and drain off excess liquids.
  5. Add the hot meatballs and BBQ sauce in a mixing bowl and coat well.
  6. Scoop meatballs back on sheet pan and reserve extra BBQ Sauce
  7. Place back in the oven and cook for 10-12 more minutes till browned and crispy outer crust.
  8. Take out of the oven and place on your favorite platter or dish to serve. Ladle remaining BBQ sauce on top.
  9. Garnish with chopped green onions, chopped cilantro and sesame seeds ENJOY!
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Kivado Crostad Recipes

Kivado Crostad

Brightly sweet kiwi provides a vibrant counterpoint to the salty pancetta, spicy jalapeno, and rich, buttery avocado in this uniquely tasty dish. A drizzle of balsamic glaze provides the perfect finishing touch. Most of the avocado sold in supermarkets is still in its unripened stage. To ripen, place avocados in a paper bag and set aside at room temperature for 2-4 days. When the fruit is soft to the touch, it is ready for use.

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Kivado Crostad
Kivado Crostad
Course Appetizer
Servings
people
Ingredients
Course Appetizer
Servings
people
Ingredients
Kivado Crostad
Instructions
  1. Chop up all of the necessary ingredients.
  2. Mix the first 7 ingredients and half of the chopped chives together in a mixing bowl, looking for a chunky guacamole consistency (other half of chives are for garnish in the last step).
  3. Cook the pancetta in a pan on med-high heat until crispy, drain fat and set aside to cool.
  4. Grill Naan bread until toasted and firm, let cool and cut into small triangles.
  5. Now layer the ingredients.
  6. Take the naan and spread guacamole mixture on each peace.
  7. Top with a spoonful of the diced kiwi on each piece.
  8. Sprinkle the crispy pancetta and diced red bell pepper on each piece as well.
  9. Take the balsamic glaze and drizzle a little over each piece.
  10. Finally, garnish with the remaining chopped chives.
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Cucumber Bruchetta Recipes

Cucumber Bruchetta w/ Grilled Shrimp & Crab Salad

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Cucumber Bruchetta w/ Grilled Shrimp & Crab Salad
Cucumber Bruchetta
Course Appetizer
Servings
Ingredients
Course Appetizer
Servings
Ingredients
Cucumber Bruchetta
Instructions
  1. Skewer, salt, pepper and oil shrimp. Grill over med-high heat. Remove and set aside to cool.
  2. Sift through crap meat to find any remaining shell.
  3. Once shrimp has cooled, cut into tiny pieces and shred crab meat.
  4. Add shrimp, crab, and all remaining ingredients (except for the cucumber rounds and chives) in a mixing bowl and mix.
  5. Add a spoonful of mixture to each cucumber round, and garnish with the chives.
  6. Chill slightly before serving.
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Mexican Cold-Front Soup Recipes

Mexican Cold-Front Soup

Chicken & Chorizo Soup with Rice.

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Mexican Cold-Front Soup
Mexican Cold-Front Soup
Cuisine Mexican
Servings
people
Cuisine Mexican
Servings
people
Mexican Cold-Front Soup
Instructions
  1. Bring stock and chicken to a boil, cooking chicken thoroughly.
  2. Strain the stock and set aside. Allow chicken to cool, then pull chicken off the bone and set aside.
  3. Remove chorizo from casings. Add chorizo and olive oil to a pot over medium heat. Once brown, small dice the celery, onion and bell peppers, and add them to the pot.
  4. Cook for five minutes, then add corn kernels, pulled chicken and small diced pasilla chilies.
  5. Add granulated garlic, cumin, cayenne pepper, chili powder, salt and freshly ground cracked pepper.
  6. Add stock to pot. Once stock comes back to a boil, add rice, lime zest and lime juice.
  7. Turn heat down to very low simmer. Allow to cook for 30 minutes.
  8. Turn heat back up to a medium simmer and add tomatoes.
  9. In a separate bowl, combine cornstarch and water. Once stock comes back to a boil, add cornstarch/water mixture to pot (this is not to thicken the soup, but to add body).
  10. Add chopped green onions and cilantro. Cook for two minutes, and you're ready to bowl up.
  11. Garnish your dish with lime wedges, cubed avocado and crispy tortillas.
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