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  • Luis and JudyAnn

With crunchy radish in a sweet and spicy pickling sauce, radish kimchi goes well as a side for grilled meats and soups as well as a bowl of rice.





Kimchi is one of those dishes that tends to get categorized. The boldly-flavored, spicy-tangy-sour fermented condiment is an iconic staple of Korean cuisine. It’s the universal star of any banchan spread, the selection of small side dishes that accompany rice ahead of the main course of a traditional Korean meal. Its prized, signature funk is used to add complexity to any number of stews, rice and noodle dishes, and savory snacks.



Kimchi is special to Koreans, traditionally playing an important role in the diet by preserving vegetables during the hot summers and freezing-cold winters. It adds funk, fragrance, and flavor, pairing well with meats and adding variety to any meal.




Like a fine wine, radish kimchi tastes better as it matures. I love that you can enjoy a batch over the course of its fermentation. It starts off vibrant and fresh, like a pungent salad. As the flavors meld, it mellows out, bringing out the sweetness of the gochugaru (chili flakes) and radish. As it continues to mature, lacto-fermenation converts the sugars into lactic acid giving it a distinctly tangy taste and adding a whole new dimension to the humble pickle.



This kimchi is easily adaptable to your taste. With the optional additions of salted shrimp, fish sauce, gochugaru, you can make these radishes as funky and spicy as you like.




Ingredients:


  1. 1 large Korean radish

  2. 1 tbsp. (15ml.) of Himalayan salt

  3. 1 tbsp. (15ml.) of granulated sugar

  4. 2/3 cup Korean chili flakes (gochugaru)

  5. 1/4 cup Chinese nira (chives)

  6. 1 tsp. ginger paste

  7. 3 garlic cloves

  8. 1/4 cup fish sauce



Directions:


  1. Peel Korean radish

  2. Rinse in cold water and pat dry.

  3. Cut it into 3/4 to 1 inch cubes. Put into a large bowl.

  4. Add Himalayan salt, granulated sugar, and mix well.

  5. Drain the juice from the radish into a small bowl.

  6. Add cloves of garlic, ginger paste, Chinese nira, fish sauce, Korean chili flakes, and cup of the juice from the radish.

  7. Mix it up well until the seasonings coat the radish cubes evenly, and the radish looks juicy.

  8. Put the cubed kimchi radish into a glass jar and let ferment.

  • Luis and JudyAnn

From warming curry to zippy dressings to baked goods, ginger livens up any recipe.




When you’re looking to add that special zing to your entrées, sides, or even desserts, try adding a bit of ginger paste. Whether you’re spicing up your sushi dinner or whipping a peach smoothie, you’re certain to reach out for some ginger paste. This versatile spice works best with any type of food, from spicy, delicious Indian cuisines to desserts and drinks for subtle tastes. Ginger has a venerable history as both a spice and a medicine, and was first referenced in Chinese herbals some five thousand years ago. Perhaps more widely known in the Western world as the yellow powder that we add to quick breads and cookies, ginger paste is made from fresh ginger root.



For many years, fresh ginger was something to use in Asian cooking. Considering the Asian standards, you can discover that ginger has several innovations and limitations. The best minced ginger has a tangy freshness, mellow sweetness, light spiciness, and warmth, to complement a variety of sweet to savory dishes. It has a dominant flavor to work well with other flavors. Thus, you can make a lot of aromatic recipes using ginger at home.





Of course, ginger also has a long list of health benefits, too. It promotes overall health and vitality when used regularly. Besides the obvious perks of relieving nausea and digestive upset, ginger also has a plethora of medicinal properties, such as fighting the flu and the common cold, combating pain, and lowering blood sugar levels.







Ginger paste sounds sophisticated or expensive in a way that is intended to impress , but it’s just fresh ginger root that’s been ground up and mixed with oil to form a paste. It only takes a few minutes to mix up a fresh batch at home, and those few minutes are a worthy investment that will save you time in the long run much like your Sunday meal prep ritual. Instead of peeling and chopping ginger every single time you make cauliflower-rice stir fry, just whip out your ginger paste from the fridge, toss it in with the rest of your ingredients, and you’re good to go. Yes, you can also buy ginger paste at the store, but why pay $5 for something that you can make in just a few minutes for way, way less than that? The freshness of your homemade concoction is well worth the minimal effort it takes to prepare.




Ingredients:


  1. 1.5 cup (12 fl. oz.) ginger roots

  2. 1/4 tsp. (1.25 ml.) turmeric powder

  3. 1/2 tsp. (2.5 ml.) pink Himalayan salt

  4. 1 tsp. (5 ml.) coconut oil



Directions:


  1. Rinse, soak, & pat dry the ginger roots completely. Peel & dice the ginger roots into large chunks.

  2. In a blender/food processor/magic bullet combine the ginger, turmeric powder, Himalayan salt, and coconut oil.

  3. Pulse to blend until you get a smooth paste.

  4. Transfer the paste in a clean glass jar and seal.


  • Luis and JudyAnn

The direct translation of ‘birria’ is ‘poor quality’ or ‘rubbish’ – but this spicy, Mexican, peasant dish is anything but.





If Instagram can teach us anything about the bizarre era we’re now living in, it’s the fact that time-consuming, intricate cooking efforts have never felt more appealing than they do right now. Innumerable social media posts and videos celebrate the art of homemade sourdough, beef bourguignon from scratch, and DIY pickle brines. But if you find yourself eager for a kitchen endeavor with international flair that harks back to the days when we could stroll to our favorite food truck and pick up a flavorful and reasonably priced meal without the need for face masks and judicious social distancing, then we’ve got a project for you: Birria.



Birria is a goat-based soup that hails from the state of Jalisco in Mexico, though surrounding states like Durango, and Zacatecas also make versions, including beef birria . It’s typically served with tortillas, toppings, and salsas. Birria is often used to sweat out a cruda, or hangover. You’ll also find birria around holidays like Christmas and Easter and at baptisms.









Birria is not only traditionally prepared with goat meat; today, it is also prepared with lamb, pork, beef, and chicken, but it is still a very special dish. It can always be paired with a good tequila, beer or any other drink like agua fresca. And like anything here in Mexico, if it’s accompanied by the beautiful music and sounds of the Mariachi band, it is sure to taste amazing.



Birria is an authentic Mexican Flavor born out of hunger. As we now have learned, this dish is associated with the state of Jalisco but nowadays, it is eaten in many parts of the country. It is often served at events such as weddings, quinceañeras, baptisms or other holidays. It is also known as a hangover cure, for its flavor and strong spices, and it is usually served for brunch or the day after a celebration. Birria is usually eaten in the morning as a breakfast or an early lunch meal, usually sold from street stands or small mom-and-pop restaurants, each with its own flavor, but always good.



The broth is heart, uber flavorful, and contains just the right about the fat. The majestic aroma lures you in and the pure comfort of each bite leaves you longing for more. The flavors of this dish are so complex and enticing we swear you’ll be left dreaming about it.



Ingredients:


1. 5 guajillo chile peppers, stemmed and seeded

2. 1 cup water to cover

3. 1/4 onion

4. 1 tbs. salt or to taste

5 1 tbs. cumin

6. 1 1/2 tsp. oregano

7. 3 1/2 lbs. boneless pork loin



Directions:


1. Devein and remove seeds from guajillo chile peppers

2. Reconstitute chile peppers by submerging them in hot water for 5-10 minutes.

3. Pour chiles and water into a blender; add onion, mixed spices, and salt. Blend until sauce is smooth.

4. Add pork loin and sauce in a medium sized stock pot; cook over medium-low heat until meat is very tender, 2 to 3 hours.

5. ( Optional) Shred meat and return to stove to simmer for an additional 1-2 hours.


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