Friday November 29, 2013

Dinner for 5

Soju Sangria
Kimchee Citrus Pork with Roasted Fuji Apples
Salmon and Scallion Skewers with a Miso-Honey Glaze
Cremini Mushrooms & Pearl Onions with Sesame-Garlic Butter
Spicy Chicken and Peppers with Smoky Chili Rub
Ginger-Soy Beef with Chili Tomatoes
Ginger Scallion Noodles

 Sides of Pickled Shiitake Mushrooms, Pickled Cherries, Pickled Fennel and Kimchee

 A gift of fantastic homemade Kimchee from friend inspired tonight's dinner.  Feeding all five of us (2 adults and 3 children with varying tastes) I chose a variety of skewers from Seoultown Kitchen: Korean Pub Grub to Share with Family and friends by Debbie Lee.  Pork, salmon, vegetable, chicken and beef.  Something for everyone. Plus plenty of pickled sides.

I started with Soju Sangria found in the Seoultown Kitchen cookbook.  I could find no plums, as it is November, so I just used more mango instead.  This was very refreshing, who new aloe vera juice could be so tasty.  I am looking forward to making it and drinking it on hot summer days.

There were technical difficulties with the skewers.  I had my sous chef (aka husband) grilling.  It was dark, well below zero and one of the burners on the BBQ just didn't want to light.  He wasn't dressed properly for the task so he was cold and cranky.  That resulted in some over charring but I would definitely make these again, in nicer weather.

 Kimchee Citrus Pork with Roasted Fuji Apples 

 Salmon and Scallion Skewers with a Miso-Honey Glaze

 Cremini Mushrooms and pearl Onions with Sesame-Garlic Butter 

 Spicy Chicken and Peppers with Smoky Chili Rub

 Ginger-Soy Beef with Chili Tomatoes

The noodles were out of Momofuku by David Chang. 

The yummy pickled sides were made this past summer after I vowed to read all of my cookbooks cover to cover.  Momofuku by David Chang was the first one I read completely.  It inspired a lot of picking.  Pickled cherries are my new favourite thing followed closely by shiitaki mushrooms.  And the Kimchee made by my friend was just wow!

In the end there was nothing left.  We were all stuffed.