Sunday, April 19, 2020
The after effects of watching any foreign show with food. Case in point - watching the Korean Soap - Crash Landing On You is everyone craving Korean food.
The after effects of watching any foreign show with food. Case in point - watching the Korean Soap - Crash Landing On You is everyone craving Korean food.
Synopsis[edit]
Crash Landing on You tells the story of two star crossed lovers, Yoon Se-ri (Son Ye-jin), a South Korean Chaebol heiress, and Ri Jeong-hyeok (Hyun Bin), a member of the North Korean elite and a Captain in the North Korean Special Police Force. One day while Yoon Se-ri goes for a short paragliding ride in Seoul, South Korea, a sudden tornado knocks her out and blows her off course. She awakens to find herself up a tree in a forest in the DMZ in North Korea, an area forbidden for South Koreans. There she meets Ri Jeong-hyeok, literally falling into his arms from the tree. Ri Jeong-hyeok eventually gives Yoon Se-ri shelter, and develops plans to secretly help her return to South Korea. Over time, they fall in love, despite the divide and dispute between their respective countries.
One might have expected Se-ri's disappearance to be national news in South Korea. However, Se-ri's family suppresses the news for fear it will depress the stock price of the family-controlled chaebol. In particular, Se-ri's two brothers, Se-jung and Se-hyung, are rivals to succeed their father, who just before Se-ri's disappearance had announced he planned to anoint her because his sons are incompetent. They are supported by their equally ambitious wives, Do Hye-Ji (Hwang Woo-seul-hye) and Ko Sang-a (Yoon Ji-min). In fact, Se-hyung finds out Se-ri is in the north and tries to keep her there and then to have her killed.
Se-ri's and Jeong-hyeok's story is intertwined with that of Seo Dan (Seo Ji-hye) and Gu Seung-jun (Kim Jung-hyun). Dan is the beautiful daughter of a wealthy North Korean department store owner. She has been studying cello in Russia for several years but returns so that she can marry Jeong-hyeok, to whom she is engaged through an arranged marriage and whom she has only met a few times. As she returns to Pyongyang, she crosses paths, not for the first time, with Gu Seung-jun. Gu Seung-jun, who had previously been engaged to Se-ri, has come to North Korea under the protection of corrupt North Korean officers to escape from the pursuit of Se-ri’s brother Se-hyung, under whose incompetent watch he had embezzled large amounts of money. Although their initial encounters are not promising, they too eventually fall in love.
The story follows Jeong-hyeok and Se-ri as they try to get her home. They are impeded by Cho Cheol-gang (Oh Man-seok), an evil and venal State Security officer, who a number of years ago had arranged for the murder of Jeong-hyeok's older brother, an officer who tried to expose him. The story eventually shifts to Seoul where both comedy and drama ensue for all four main characters, Se-ri’s family, and the arch-villain Cho Cheol-gang.
Almost open.
What the North Korean diet lacks in beef it makes up for with seafood. Locals enjoy the bounty with a clam bake called jogae bulgogi: Mussels and clams are laid over a bed of stones, doused in alcohol, and lit on fire. Alcohol is poured to fuel the fire until the heat forces the bivalves to open. It's an exciting and delicious tradition.
Sesame Salmon with Rice Noodle Salad
Tuesday, April 7, 2020
Sesame salmon served with a cold rice noodle salad. Crunchy cabbage and carrots tossed in a delicious honey lime dressing. A light, healthy meal loaded with lean fish protein and exotic Asian flavors.
How to broil salmon
I love making my broiled molasses salmon recipe, I know it by heart and can probably make it blindfolded. To switch it up, I’ve added some savory Asian ingredients with fresh flavors. Using the simple broiling technique of dry heat cooking, salmon can be prepared in endless recipe options.
- What is Broiling?: Broiling is a dry-heat cooking method that uses radiant heat from an overhead source. The oven contains heat that can get up to temperatures as high as 2000°F! This enables you to cook foods very quickly and often used for browning the tops of foods. I like cooking salmon this way because the fish muscle fibers are very delicate and cook very quickly, yet still stay moist and flaky.
- Preparing Salmon for Broiling: The most efficient way to broil salmon is to cut them into individual filets, about 4 to 6 ounces in size so that the heat has more surface area to cook the sides, and top at the same time. It’s up to you if you want to keep the skin on or remove the skin during boiling. I’ve found that sometimes it’s easier to cook with the salmon skin on to keep it from sticking to the bottom of the pan. Always broil on a foil lined sheet pan that has been greased to prevent sticking and easy cleanup.
- Cook Time: Typically I would recommend broiling the salmon about 6 to 7 inches away from the heat source, however since I don’t want the seeds to burn on the sesame salmon, it’s cooked in the lower middle of the oven. Keep a careful eye as you get closer to the end of cooking because the high accumulated heat can overcook the fish if not monitored. Salmon is ready when just opaque in the center and the flesh easily separates. How long to broil salmon depends on the size and thickness of the fish, about 15 minutes per pound (thicker pieces may also need longer cook time). The time it takes to prepare these filets are 8 to 10 minutes since the pieces are cut into smaller portions.
To build layers of flavor on the salmon, the I drizzle with a honey lime glaze before broiling. This also helps the white and black sesame seeds stick to the fish for extra flavor and crunchy texture!
The secret star of this dish are those beautiful white sesame seeds that are usually added as a garnish. Nope, not this time! The sesame seeds are toasted to bring out the rich aromatics from the essential oils in the seeds. The sesame seeds are finely puréed with soy sauce, lime juice, honey and olive oil into a savory and pungent dressing for the noodle salad. This way you get the wonderful sesame seed flavor infused throughout each bite.
This cold salad is a crunchy fiesta for your mouth! I used thin Maifun rice noodles for this recipe to keep it on the lighter side. It’s all about bright colors, cooling vegetables and wonderful fresh crunch with each spoonful. Thanks to the triple C trifecta; cucumbers, carrots, and cabbage this combo is a texture champ! The rice noodles provide a light heartiness to the dish, but it’s there to soak up all of the yummy sesame dressing.
Seafood recipes you might also like
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
What is the difference between broiling and baking?
The fundamental difference in broiling food versus baking is the time it takes to cook and texture of the fish. They are both dry-heat cooking methods. Broiling uses very hot radiant heat from a source above the food which can maintain temperatures of around 550°F. Cooking the salmon pieces in under 10 minutes with more of a caramelized crust if glazed, or spiced crust if using a dry blend. Baking temperatures can range between 170°F to 500°F depending on your settings, which surrounds the food through convection cooking and takes longer for the fish to cook to the interior by conduction, almost double the amount of time depending on the thickness of the fish.
Sesame Salmon with Rice Noodle Salad
Sesame salmon served with a cold rice noodle salad. Crunchy cabbage and carrots tossed in a delicious honey lime dressing.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Entree
Cuisine: Asian
Calories: 387kcal
Instructions
Sesame Dressing-
- Toast sesame seeds in a small frying pan over medium heat, until light golden brown and fragrant, about 5 minutes.
- Blend the toasted sesame seeds, soy sauce, lime juice, honey and olive oil together until thick and creamy, about 1 minute on high setting.
- Pour into a small container and refrigerate until ready to use.
Rice Noodle Salad-
- In a medium-sized pot, boil noodles uncovered for about 3 minutes, or until tender. Do not over cook. Noodles may become too soft and mushy.
- Drain immediately and transfer noodles to a colander.
- Rinse noodles with cool water for a few seconds and allow excess water to drain.
- In a large bowl, toss together the sliced cucumbers, carrot, red cabbage and cilantro.
- Add 2 cups of the cooked noodles to the bowl, and gently toss to combine. Set aside while you prepare the salmon.
Salmon-
- Set oven to “broil” and allow to heat while you prepare the salmon.
- In a small bowl, combine the honey and lime juice together. Set aside.
- Place the salmon fillets on a large foil-lined baking sheet lightly coated with oil to prevent sticking, and sprinkle fillets with salt and pepper.
- Drizzle the honey lime sauce over each piece of salmon.
- Sprinkle about 1 teaspoon of sesame seeds, or enough to cover the top of each fillet.
- Cook in the preheated oven on the lower middle shelf, for about 8 to 10 minutes, or until the salmon is just cooked, the flesh is flaky but not dry, and the sesame seeds are lightly toasted.
- Remove from the oven and allow to cool.
Notes
To Serve: Remove the sesame dressing from the refrigerator and stir to combine if needed. Add to the rice noodle mixture and toss until evenly coated. Place equal portions of the rice noodle salad in the center of 4 plates. Top noodle salad with a piece of salmon and garnish with green onions. Enjoy!
In my opinion, the quality and taste of wild Alaskan salmon are the best. Just by taking a look at the dark ruby red color, you know that your meal is going to be special. I’ve found that the taste to has a gentle sweetness and gives almost a subtle buttery flavor with each bite, especially when eaten as sashimi or in these salmon poke bowls.
You only need five ingredients to make this spicy salmon poke bowl explode with flavor! The marinade is a combination of savory soy sauce, rice wine vinegar, honey, and sesame oil. The abundant fish cubes infuse the wonderful flavors of the sauce, and you are in seafood bliss.
For those who like a little extra heat, a sriracha sauce made with Greek yogurt or mayonnaise can be drizzled on top to add some creaminess to the dish.
Do you remember how I told you the best part of poke bowls is customization? This is where you can add your own spin to the dish. I like a lot of vegetables like cabbage and carrots for crunch, brown rice, and some creamy avocado slices.
Don’t forget those homemade pickled cucumbers! The tangy sweet cucumbers help to balance the savory flavors in the sauce while cleaning your palate in between bites. You’ll catch me sneaking a few as I build my poke bowl, ha.
Ingredients
Sockeye Salmon Poke-
- 1 pound sockeye salmon cut into ¾ inch cubes
- 1/4 cup soy sauce low sodium, or tamari
- 1 teaspoon rice wine vinegar or apple cider vinegar
- 1 teaspoon sriracha or chili paste
- 1 teaspoon sesame oil
Pickled Cucumbers-
- 2 6-inch persian cucumbers thinly sliced
- 1/2 cup rice wine vinegarKikkoman
- 1/2 cup water
- 1/3 cup honey
- 1 teaspoon kosher salt
- 1/2 teaspoon red chili flakes dried
Sriracha Sauce-
- 2 tablespoons sriracha
- 2 tablespoons plain greek yogurtor light mayonnaise
Instructions
Sockeye Salmon Poke-
- In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha and sesame oil. Cover and refrigerate.
Pickled Cucumbers-
- Combine vinegar, water, honey, salt and chili flakes in a medium-sized saucepan and bring to a boil over high heat.
- Once boiling turn off heat, add cucumber slices and stir.
- Let rest 10 minutes, then transfer cucumber to a container, cover and refrigerate until ready to use.
Sriracha Sauce-
- In a small bowl whisk together 2 tablespoons sriracha and 2 tablespoons yogurt or mayonnaise.
Notes
Build Poke Bowl- Add any additional desired ingredients to the bowl (like rice or salad) for the base. Top with ½ cup salmon poke, pickled cucumbers, and other toppings. Drizzle poke with sriracha sauce.Nutrition
Calories: 296kcal | Carbohydrates: 22g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 71mg | Sodium: 1409mg | Potassium: 10mg | Sugar: 17g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.4mg
Preparing Artichokes
Sunday, April 5, 2020
Cooking & Eating Artichokes:
- Prepare water bath of lemon and water
- Take off the outer petals by bending them towards you and then breaking them off. Break off the petals until base of the leaves is lighter in color
- Cut off the hard part from top until you expose the choke
- Put the prepared artichoke face down (stem up) in water with lemon or ascorbic acid and salt. Cover with small plate to keep the artichokes submerged.
- Soak the artichokes for at least 10 minutes
- Cook the artichokes covered for 30 minutes. Artichokes are done when a skewer goes thru the base.
- Remove artichoke. Use tong or spoon to remove the hairy choke . It is is much easier to remove the choke after cooking
- Saute some butter, garlic and lemon juice and pore it over the prepared artichokes.
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