A couple of years ago while traveling the east coast, one of our cousins was nice enough to ask my son if he wanted to travel to New York City with him to tour Yankee Stadium. It was a no brainer for my kid, who…
Month: October 2011
My wife is very lucky to have me. Hehe, just kidding. I do the food shopping in the house, and every other day I am at the store. I often reflect back to when I remember my dad going to the store, almost every night for a small basket of food items. Now I know. My kids are getting to that age where they are just consuming a lot of food. The growth spurts, and as I go to the store, most of the time without my kids, I really think that the checkout ladies at the store, who define me as ‘their favorite customer’, must think that I am nuts as often as I am there. They must also think that I am somewhat strange when they are scanning in items that they do not know the code for, or when they scan in things like chicken backs. They never question me, but some times I wish they would, because I would be more than happy to tell them what I was about to create.
But, I am there, and as often as I joke around that I should be managing the store because I know where everything is at, and have helped a numerous amount of people find things in aisle three, the fact is that my kids are growing, and eating a lot of things in sight. The one pizza is now two, the one loaf of bread is almost consumed at lunch. You know what I am saying. With that said, rice has become somewhat of a staple throughout the week. We are probably cooking rice at least three times a week. Not one cup, but close to three cups of rice. They love it, and I do to, as I can throw in some nice jasmine rice into the rice maker, forget about it, and make the rest of the dinner. But there are times where we have plenty of leftover rice, and that is exciting to me because there is nothing better than leftover rice than to make a killer fried rice.
With that said, you might have read from my previous posts, I am hooked on kimchi.
With my remaining jar of kimchi, and my leftover rice, I was bound to throw some classic kimchi fried rice together, and now, so should you.
Lets get started.
Ingredients: [Print this Recipe]
- 2 tbsp canola oil
- 2 cups of leftover jasmine rice, room temperature
- 2 cups of kimchi, chopped
- 2 green onions, chopped
- 1 clove garlic, minced
- 1/2 tsp dark sesame oil
- pinch of salt
- pinch of black pepper
- 1 whole egg, per serving
Begin by adding the one and a half tablespoon of canola oil to a heated wok, or pot. Toss in the garlic and kimchi, and give a good stir. Toss in the rice and incorporate all of the ingredients, making sure the kimchi coats the rice. Reduce the heat, and continue to stir and flip the rice around. Add in the sesame oil, about half of the chopped green onions, and toss in the salt and pepper. Stir, and remove from the heat.
In a separate skillet, heat the other half tablespoon of oil, then crack the egg, cooking sunny side up. The goal is to have a cooked egg, with the yolk warmed through, and when breaking into the cooked egg, the creaminess of the yolk, with the stir fried rice, well, that really sets you into a whole other world.
To plate, get a serving bowl out, per person. Add a good amount of rice into the bowl, shower with some sliced green onions, and top with the egg. Slice into that egg and get in there. A bit of spice and salt, this fried rice is really balanced well with the creaminess of the egg. It’s a must try.
We were fortunate enough to have more family move back to Wisconsin. My brother and sister-in-law recently moved here from Chicago in a quaint little neighborhood located near some really fun restaurants, and one in particular called Cafe Hollander. After we first visited their home, we…
If you have never heard of kimchi, well, now you have. Kimchi is probably found in most grocery stores nowadays, and it is a must have. Now if you have never had kimchi, you might be a little hesitant to try it based on what it looks like, or maybe even how it smells, but let me tell you, it is something pretty amazing. Kimchi is a Korean side dish, or main dish for that matter, that is basically fermented napa cabbage, onions, garlic, chili paste, and daikon radish, among other ingredients. Those ingredients alone get my mouth watering.
Now you can make your own kimchi if you want, but since it is readily abundant in the store, you pick up a jar and dig right in. In my opinion, kimchi is best served with grilled meats. There is a balance there that is unlike any other, and with that said, I thought I would create a burger and load it with kimchi, hence the kimchi burger.
This past weekend, I was left watching my kids, and when that happens, (this always happens) I ask the question ‘what do you guys want to eat?’. The immediate response from my oldest kid was ‘bacon burger!’. I should probably use about nine exclamation marks when he shouted that with excitement. So burgers it was. One plain cheese, one with loaded bacon, and one kimchi.
Lets get started.
Ingredients: [Print this Recipe]
- 1 1/2 lb ground chuck
- 1 1/4 tbsp salt
- 1 tbsp cracked black pepper
- Slices of sharp cheddar cheese
- 1/2 cup of kimchi, per burger
- 3 tbsp unsalted butter
- 3 great hamburger buns (I am using Breadsmith’s Buttertop Buns), sliced
Begin by making your patties. Divide the meat mixture into three even sections. Form each section into a nice patty, and generously season each side with salt and pepper. When both sides are seasoned, take your thumb and make a nice indention in the center of each patty. This evens out the burger when cooked on the grill and prevents it from turning into a big lump of meat. Let the patties rest on the counter while you go get your grill heated.
Heat your grill. No preference on using charcoal or gas on this recipe. Use whichever is convenient, but get it nice and hot. I like to heat the grill really hot on one side, while keeping it warm on the opposite side. This allows you to have more control in case the coals get too hot.
Place your patties on the grill and cook them for about five minutes. Just leave them alone. Don’t (and never) smash them with a spatula, just let them be. Flip the patties after about 5 minutes, keeping an eye on them so the grill doesn’t go up in fire, and continue cooking until your desired doneness.
Now is the time to put on the cheese as well. One slice per patty, then slide to the warmer part of the grill, and let it cook until the cheese it melted.
Butter the buns, and add them to the grill, just to get some nice toast marks on them.
Now you are ready to serve.
Take the buns off of the grill, and place the cheese burger, cheese down onto the base of the bun. Top with a half cup of the kimchi, and add the top bun. That’s it.
Biting into this delicious burger results into this garlic, crunchy, and spicy texture, then the juicy burger and balance of the cheese, makes every bite really, really great.
Give it a shot. Kimchi alone is awesome. Now you know.