This guest recipe comes from ingenious Natalie Nipper who turned holiday leftovers into this awesome looking plate. The smell lights up the office when she tosses it in lemon juice:
The greens:
The Quiche
To be served on Friday, 4/22/2011
I am taking a chance with this one, and not everyone may like this one.
Growing up in Taiwan, we have always had the practice of dipping fresh fruits in a soy sauce and garlic mix and the results were always… surprisingly good! I am making a dish out of it with some hardy slices of grapefruit and my amateur attempt at presentation.
Goal: to make a refreshing appetizer-esque dish that is NOT a salad (I’ve only had 3 or 4 of those in a row). The sour-bitterness of the grapefruit needs to be complemented but not lost.
My bed of sauce is a mix of soy sauce, finely chopped garlic, sesame oil, Chinese black vinegar, and some optional sriracha sauce on the side (upper right hand corner of the plate in picture above) for some kick. I then top it off with some lemon juice and roughly chopped mint leaves to give a fresh aroma and taste.
Finally before serving, I lightly coat the top of the grapefruit slices with sugar powder and melt it with a creme brulee torch; also slightly caramelizing the grapefruit at the same time.
Ingredients:
grapefruit
soy sauce
finely chopped garlic
Chinese black vinegar
sesame oil
sriracha sauce
lemon juice
roughly chopped mint
sugar powder
Served 4/15/2011
Korean BBQ + anything = win! Think of this as a bibimbap without the rice.
Ingredients:
beef bulgogi
green lettuce
green onions
onions
garlic
sprouts
cucumbers
sesame oil
gochujang sauce
I grilled the beef bulgogi first (though in hind sight the red spicy pork or chicken bulgogi would have stood out much more in contrast to the greens) then tossed it in green lettuce and some common Korean side dishes such as soy bean sprouts and cooked spinach.
The dressing I used was a mix of sesame oil and gochujang sauce. A trip to the nearby Korean supermarket gave me a chance to land all of the ingredients I needed.
