Buttermilk Fried Spring Onions

Every time I visit my local Mexican grocery store, I tend to shop around after devouring some tacos. I get the staples which typically include limes, cilantro, garlic, chilies, avocados, and tortillas. I my often look at the other great produce and always look at the great large spring onions. These are not your typical green onions that you find in most markets. These are the ones where the bulb is about 5 times larger than a standard green onion. They are known as spring onions, and as they look much like a scallion, they have just a bit more of a bite. This is when I decided to pick up a bunch and head home.

At first I was going to lube them up with some olive oil and salt, and toss them on the grill, but I figured my recent Mexican alambre had enough going on in terms of peppers, onions, and chilies, so I held off only to soak them in buttermilk and batter them the following day. These things were awesome, and now I know that I will be buying more of these spring onions!

Buttermilk Fried Spring Onions Recipe
Buttermilk Fried Spring Onions Recipe

Let’s get started:

  • 1 bunch of spring onions, tips and tails trimmed
  • 2 cups of buttermilk
  • 2 tbsp gochujang paste
  • 2 tbsp mayonnaise
  • 1 cup all-purpose flour
  • pinch of salt
  • pinch of cracked black pepper
  • 1 cup of cooking oil

Start by adding the spring onions to a sealable bag. Pour in the buttermilk, seal, and let it marinate overnight in the refrigerator.  Next, add the gochujang and mayonnaise to a small bowl, and use a fork to blend the two together. Cover and place in the refrigerator until ready for use.

The following day, add the flour, salt and pepper to a mixing bowl. Give a good stir. Take the spring onions, draining them from the buttermilk, and add them to the bowl.

Give a good toss to make sure the onions are well coated, then heat up a skillet on medium heat, adding in the oil.

How to make buttermilk fried spring onions
How to make buttermilk fried spring onions

Once the oil comes to temperature, about 350 degrees, gently add in a few spring onions. Cook for a couple of minutes per side (if not fully submerged), until the batter is golden brown. Once golden, remove with some tongs and place on a paper lined plate to remove any excess oil. Season with a pinch of salt. Repeat.

To your serving plate, take the gochujang and mayonnaise mixture, and with a spoon smear it onto the center of the serving plate.

Line up the fried spring onions on top of the sauce, and serve.

My wife, who was hesitant of the mayonnaise mixture, was swiping that spring onion, and biting into the perfectly cooked onion. The onion was nice and crispy on the exterior, while warm and cooked through (not limp) on the inside, and well, the gochujang and mayonnaise mixture just took it one step further.

The only downside to this recipe is that I did not make about 4 bunches of spring onions. Now I know! Hope you enjoy!

Buttermilk Fried Spring Onions
Author: 
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 bunch of spring onions, tips and tails trimmed
  • 2 cups of buttermilk
  • 2 tbsp gochujang paste
  • 2 tbsp mayonnaise
  • 1 cup all-purpose flour
  • pinch of salt
  • pinch of cracked black pepper
  • 1 cup of cooking oil
Instructions
  1. Start by adding the spring onions to a sealable bag. Pour in the buttermilk, seal, and let it marinate overnight in the refrigerator. Next, add the gochujang and mayonnaise to a small bowl, and use a fork to blend the two together. Cover and place in the refrigerator until ready for use.
  2. The following day, add the flour, salt and pepper to a mixing bowl. Give a good stir. Take the spring onions, draining them from the buttermilk, and add them to the bowl.
  3. Give a good toss to make sure the onions are well coated, then heat up a skillet on medium heat, adding in the oil.
  4. Once the oil comes to temperature, about 350 degrees, gently add in a few spring onions. Cook for a couple of minutes per side (if not fully submerged), until the batter is golden brown. Once golden, remove with some tongs and place on a paper lined plate to remove any excess oil. Season with a pinch of salt. Repeat.
  5. To your serving plate, take the gochujang and mayonnaise mixture, and with a spoon smear it onto the center of the serving plate.
  6. Line up the fried spring onions on top of the sauce, and serve.

 

Awesome Burger Sauce Recipe

I’m a sucker when it comes to sauces, or burgers for that matter. Especially now that we are starting to see temperatures in the 60’s in Wisconsin. That temperature always has me thinking about grilling out for dinner, getting out from in front of the stove, or slow cooker for that matter. There is something about grilling that I really love. The preparation, the hot coals, the smokey smell, you know what I’m talking about right?

Well, I think that with any good burger, it deserves a really good sauce, and this sauce in particular is one of them. It’s vibrant in color, packs a ton of awesome flavor, and will have you wanting to slather it on pretty much anything. Yeah, it’s one of those sauces.

Awesome Burger Sauce Recipe
Awesome Burger Sauce Recipe

Let’s get started.

  • 1/2 cup fresh cilantro
  • 1/2 cup Italian flat leaf parsley
  • 1 cup olive oil
  • 1/2 cup vinegar
  • 5  whole cloves of garlic
  • 1 yellow bell pepper, seeds and stem removed, roughly chopped
  • 1/2 cup of mango, cubed
  • 1/2 tsp cracked black pepper
  • 2 tsp cumin powder
  • 1 tbsp mayonnaise
  • 1 tbsp Mexican oregano
  • 1/2 tsp salt, more to taste

To a food processor, toss everything in, and pulse until you have a really smooth sauce. Yep, that’s it. This is a flavor bomb. It’s a bit sweet, spicy, and has you wanting more and more.

Lather this stuff onto any burger (as you can tell by my burger, I was very generous), dip your fries into it, or use it on anything from eggs, to salads, to sandwiches. This one is a real winner. Hope you enjoy, and get those grills ready!

Awesome Burger Sauce Recipe
Author: 
Recipe type: Sauces
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ½ cup fresh cilantro
  • ½ cup Italian flat leaf parsley
  • 1 cup olive oil
  • ½ cup vinegar
  • 5 whole cloves of garlic
  • 1 yellow bell pepper, seeds and stem removed, roughly chopped
  • ½ cup of mango, cubed
  • ½ tsp cracked black pepper
  • 2 tsp cumin powder
  • 1 tbsp mayonnaise
  • 1 tbsp Mexican oregano
  • ½ tsp salt, more to taste
Instructions
  1. Add to a blender, and mix until smooth.

 

Korean Gochujang Marinated Chicken

For some time now, gochujang has been one of my favorite condiments. There is something about it, whether that combination of sweet, spicy, or savory, but whatever it is gochujang has got it going on. I have used gochujang in a couple of different recipes including Korean style zucchini as well as some Korean style quick pickles, both of which were delicious, but not it was time to try to incorporate the gochujang into a chicken marinade and see how it would turn out. Actually, I knew how it was going to turn out, and I was right, it turned out pretty awesome.

Korean Gochujang Marinated Chicken Recipe
Korean Gochujang Marinated Chicken Recipe

Let’s get started.

  • 8 chicken thighs, fat trimmed
  • 2 cloves of garlic, minced
  • 2 heaping tablespoon of gochujang paste
  • 1/4 cup of soy sauce
  • 1 dash of fish sauce
  • pinch of salt
  • 1 tsp cracked black pepper
  • 3 tbsp water
  • cooked rice, optional
  • sliced scallions, optional

Start by making your marinade. Combine everything but the chicken, rice, and scallions in a mixing bowl. Whisk until everything is smooth.

Add the chicken thighs to a large plastic sealable bag, and pour in the marinade. Seal, and place into the refrigerator overnight.

The following day, about an hour before you are ready to begin cooking, remove the chicken from the refrigerator and let it sit on the counter to take off the chill.

Gochujang Chicken
Gochujang Chicken

Strain the marinade, reserving it into a bowl. Pat the chicken dry and place on a wired rimmed baking sheet.

Preheat your oven to 375 degrees.

Add the chicken thighs, skin side down to the baking sheet.

Place into the oven and cook for about 25 minutes. Remove, then flip the chicken so it is skin side up, and cook an additional 10 minutes or so, or until the skin is nice and crispy.

During this time, add the reserved marinade to a sauce pan. Cook on medium heat until the sauce has reduced. This will act as your glaze with the chicken is ready.

Now it is time to serve.

Remove the chicken from the oven, and carefully add them to a large serving dish. With a cooking brush, or spoon for that matter, begin brushing the chicken thighs with the reduced marinade.

Serve and with rice. My kids totally loved these. They are typically not fans of thighs like I am, but that told me something, and that something was most likely that awesome gochujang marinade. Hope you enjoy!

Korean Gochujang Marinated Chicken
Author: 
Recipe type: Chicken
Cuisine: Korean Style
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 8 chicken thighs, fat trimmed
  • 2 cloves of garlic, minced
  • 2 heaping tablespoon of gochujang paste
  • ¼ cup of soy sauce
  • 1 dash of fish sauce
  • pinch of salt
  • 1 tsp cracked black pepper
  • 3 tbsp water
  • cooked rice, optional
  • sliced scallions, optional
Instructions
  1. Start by making your marinade. Combine everything but the chicken, rice, and scallions in a mixing bowl. Whisk until everything is smooth.
  2. Add the chicken thighs to a large plastic sealable bag, and pour in the marinade. Seal, and place into the refrigerator overnight.
  3. The following day, about an hour before you are ready to begin cooking, remove the chicken from the refrigerator and let it sit on the counter to take off the chill.
  4. Strain the marinade, reserving it into a bowl. Pat the chicken dry and place on a wired rimmed baking sheet.
  5. Preheat your oven to 375 degrees.
  6. Add the chicken thighs, skin side down to the baking sheet.
  7. Place into the oven and cook for about 25 minutes. Remove, then flip the chicken so it is skin side up, and cook an additional 10 minutes or so, or until the skin is nice and crispy.
  8. During this time, add the reserved marinade to a sauce pan. Cook on medium heat until the sauce has reduced. This will act as your glaze with the chicken is ready.
  9. Now it is time to serve.
  10. Remove the chicken from the oven, and carefully add them to a large serving dish. With a cooking brush, or spoon for that matter, begin brushing the chicken thighs with the reduced marinade.
  11. Serve and with rice.

 

Slow Cooker Beef Madras

You know that time when you are really wanting some great Indian food, and wanting that great curry gravy? Yeah, I had one of those moments recently, and I was glad that I did! The most recent dish I made is called beef madras. It is essentially an Indian style curry made with beef, but this time I decided to prepare everything in advance, and let it cook in a slow cooker for about 8 hours until the beef was fall apart tender. This beef madras is loaded with awesome flavor, dark in color, rich, and just warms the soul. I was a bit skeptical if my kids were going to eat this, but you know what, they devoured it! All of it. That’s always a great thing.

Slow Cooker Beef Madras Sandwich Recipe
Slow Cooker Beef Madras Sandwich Recipe

Yes, I turned my beef madras into a sandwich, but traditionally it is served on a bed of rice, of which my kids could not get enough of. Your choice, but whatever route you go with, it’s going to be a great route, trust me.

Let’s get started.

Ingredients:

  • 2 lbs cubed beef
  • 4 tbsp canola oil
  • 1 large red onion, diced
  • 3 cloves garlic, minced
  • 2 whole roma tomatoes, chopped
  • .8 oz curry powder (yes, I used store bought, don’t judge me)
  • 1 tsp red chili flakes
  • 1/2 tbsp turmeric powder
  • 1 tsp salt, adjust to taste
  • 1 tsp cracked black pepper
  • 1 tsp cumin powder
  • 1 tbsp ginger paste
  • 3 cups beef stock
  • French baguette, optional
  • cooked jasmine rice
  • fresh onion, sliced, optional
  • fresh cilantro, chopped, optional

This sounds like a lot, but it is really a quick throw together meal, and after some initial stove work, it all gets dumped into your slow cooker, and then you can walk away only to be bombarded by some awesome smells through the day until you are ready to eat.

Let’s get going.

Start by heating a large skillet on medium-high heat. Add in half of the oil, and let it come to temperature. Once heated, add in the onion, and give a good stir. Once the onions soften, about 6 minutes or so, add in the garlic, tomatoes, and once you get that great aroma from the garlic, add in chili flakes, curry powder, salt, pepper, cumin, and ginger. Give this a good stir, and cook the seasonings for a few minutes.

Remove the mixture to a plate, and set to the side.

Beef Madras Ingredients
Beef Madras Ingredients

Rinse out your skillet, and return back to the stove.  Add the remaining oil, and keep the heat on medium-high.

Season the cubed beef with some salt, then add the cubed beef to the skillet. Your goal here is to brown the beef, not fully cook it. Once browned, add the onion and seasoning mixture back to the beef mixture, give a good stir, then add the beef stock. Stir again, then add everything to your slow cooker.

Cover, and cook on the low setting, and cook for 8 hours or longer if you desire. Stir along the way.

Now when you are ready to serve, take some rice and place into a bowl, then ladle in the beef madras. Top with fresh cilantro and onion if you desire.

The result is nothing short of fantastic. The beef is super tender, and that curry gravy will have you coming back for more. Again, I was really surprised watching my kids devour the beef madras. They came back for seconds, they loved it that much, and for me, well, I made the sandwich, and there was something about it. It almost reminded me of a beef au jus. That gravy set into the baguette, and made it that much more special. This is a real winner if you are into a great beef curry. Hope you enjoy!