Tasty Recipes Archives - Page 40 of 108

Rice Noodles with Miso Butter and Ramen-Style Toppings

Rice Noodles with Miso Butter and Ramen-Style Toppings
Corn, Seaweed, Scallion, Ginger, Bacon (optional), Egg

It’s not a soup, but a noodle dish that borrows the fabulous flavors of miso ramen. The folks at the Food Network are featuring portable, picnic-ready dishes this week. To participate, I’ve transformed ramen soup into a delightful summer noodle salad that is served at room temperature and travels from the backyard, to the park, to the beach, and beyond.

Using fresh summer corn off the cob – it’s seasonal, tasty and unique, sure to be a hit on any picnic buffet. For gluten-free and vegetarian friends – I use rice noodles rather than wheat-based ramen noodles, and while pork is a main ingredient in many ramen soups, the bacon can be served on the side.

Rice Noodles with Miso Butter Recipe

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Kick Off Grilling Season with Lamb Leg Steaks

Kick Off Grilling Season with Lamb Leg Steaks

It’s the time to honor our Fallen while we celebrate our Freedom. Memorial Day weekend officially kicks off the summer grilling season. It’s a day to balance solemnity with revelry. A day to pay our utmost respect to those who have laid down their lives to defend our freedom and ensure our liberty…we fire up the grill in celebration.

Lean, large, and very flavorful – the cross-section through the center of the hind leg – lamb leg steaks are great for grilling. Appropriately kicking off the year’s grilling season with this bold esoteric cut of lamb…as a prelude to summer adventure around the BBQ!

Grilled Lamb Leg Steaks Recipe

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Gochujang Chicken Adobo and Chef Hooni Kim

“The food that you cook has to come from within.”
Chef Hooni Kim to the students of Le Cordon Bleu in Pasadena, May 5, 2015.

Invited by the Korean Cultural Center Los Angeles to demonstrate Korean cooking to the students at Le Cordon Bleu cooking school, he flew across the country to share his passion. With such a broad subject to cover in one class, Chef Hooni Kim decided to focus on a few special ingredients, ones that really give Korean cuisine its unique flavors.

One of these special ingredients is gochujang – the red chili paste with sweet heat and a fermented umami richness. It is definitely spicy – but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried Korean red peppers.

“I like to share Korean flavors and Korean culture through my restaurants. Not only do I feel like I need to cook delicious food, I need to teach a bit about Korea through the flavors.”

The menu at his Michelin-starred New York City restaurant Danji was inspired by his Korean-American heritage and his New York stomping grounds. The second restaurant, Hanjan, features pure Korean cuisine inspired by all his trips to Korea, the place of his birth.

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Pasta with Peas, Bacon, Mint, and Ricotta

Pasta with Peas, Bacon, Mint, and Ricotta

It’s a sprightly mash-up of two traditional Italian pasta dishes: Paglia e Fieno and Pasta e Fagioli. Paglia e fieno, translates to “straw and hay” named for its two color fettuccine made from both egg and spinach. The yellow and green pastas are typically paired with prosciutto and peas and Parmesan. Pasta e fagioli is a brothy dish combining pasta and beans.

Here, conchigliette (small pasta shells) are paired with peas and bacon in a flavorful chicken and vermouth-based broth, brightened with fresh mint. Scoops of whole milk ricotta are stirred into the broth taking the place of the traditional rich Parmesan cream sauce. A sprightly mash-up indeed.

Pasta with Peas, Bacon, Mint, and Ricotta Recipe

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Kale Sprouts (a hybrid cross between kale and brussels sprouts)

Stir Fried Kale Sprouts with Bacon and Onion

The hybrid cross between Russian Red Kale and Brussels Sprouts, KALE SPROUTS have a slightly nutty and sweet peppery flavor with a crisp fresh texture. The florets grow on a stalk, just like Brussels sprouts.

British vegetable seed house, Tozer Seeds, took 15 years to develop this new vegetable in a natural process where the pollen of one species is used to fertilize the flower of the other. The result is a charming vegetable with silvery-green to blue-gray leaves and purple veins.

It cooks much faster than Brussels sprouts, so it is terrific for stir-frying. Its petite leaves are hearty, so they keep their shape to make a pretty floral presentation. Kale Sprouts can also be found marketed as Lollipop Kale, Lollipop Sprouts, BrusselKale, Kalettes, and Flower Sprouts.

Stir Fried Kale Sprouts with Bacon and Onion Recipe

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