Tags Kitchen

Ingredients

2 pounds asparagus
Olive oil
Salt
Extra pork marinade from Grilled Pork Tenderloin recipe

Instructions

1. Prepare the grill.
2. Snap off tough ends of asparagus and trim scales. Arrange spears in baking dish or heavy-duty zip-top bag; drizzle with olive oil and sprinkle with salt.
3. Grill thin spears in a grill pan or basket; arrange thicker spears perpendicular to grates to prevent falling through. Cook 6 to 10 minutes, until slightly charred and crisp-tender. Serve with extra pork marinade.

Serves 6 to 8.

Ingredients

Ginger-Lime Vinaigrette Marinade:

½ cup lime juice
½ cup olive oil
3 tablespoons grated fresh ginger
3 tablespoons finely chopped onion
2 garlic cloves, minced
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon toasted sesame oil

2 (1- to 1½-pound) pork tenderloins

Instructions

1. To prepare the marinade, whisk together all ingredients.
2. Place pork in zip-top plastic bag; add about half the marinade (reserve remaining marinade to serve with asparagus or pork). Seal bag and refrigerate 30 minutes to 24 hours.
3. Prepare the grill.
4. Remove pork from bag; discard bag and marinade. Grill pork 15 to 25 minutes, turning occasionally, until a meat thermometer registers 155F (slightly pink). Remove from heat and let stand about 5 minutes before slicing.

Serves 4, plus leftovers.

Ingredients

2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper

Marinade:
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil                                                                                                                    1 slice of Orange

Directions:

1. Put the flank steak in a large ziplock bag.  Add all marinade ingredients into the bag.  Let marinade for 1-4 hours. Make sure each steak piece is well covered in marinade

2. Preheat your grill over medium-high flame.  Brush the grates with a little oil to prevent the meat from sticking.

3. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes for about 4 minutes, until medium rare to well done. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

Note:  I found that there wasn’t enough marinade for the meat.  I would suggest doubling the marinade.

(Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.

(Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados.

(Optional) Sauté the onions & Cilantro for an added topping for the carne asada.

Makes a bunch!

Ingredients
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour*
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped

Directions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.

*Notes:  If you do not have pastry flour, you can substitute it with 1 part Cake Flour, 2 Parts All Purpose Flour

Have you ever wondered how much protein is in fish products?  How about the number of calories that are in fruits or vegetables?  Well, the FDA has created some nutrition content posters that you can download from their website.  We also have them posted on TagsKitchen.com as well.

Enjoy!

FDA Seafood Nutrition Facts

FDA Fruit Nutrition Facts

FDA Vegetable Nutrition Facts

Ingredients:

ð       2 whole Napa Cabbages

ð       1 Cup of Kosher Salt

ð       10 Cups of Water

ð       7 Tbsp of Anchovy Sauce or Fish Sauce

ð       1 1/4 Cup of Crushed Red Pepper

ð       8 Pieces of Green Onion, chopped

ð       1/2 of a Radish  (Korean radish or Daikon radish)

ð       1 Whole Garlic, peeled and minced

ð       1 Piece of Ginger, peeled and minced

ð       1 Yellow Onion, minced

ð       1/2 of an Apple, chopped

ð       1/2 of an Apple Pear, chopped (It is also called an Asian Pear)

ð       4 Tbsp of Sugar

Directions:

1. Slice Napa Cabbage into bite size pieces and put into a large bowl.
2. Mix water and salt together and pour over cabbage.
3. Let the cabbage sit for 2 hours.
4. In a blender or food processor, combine the garlic, onion, apple, apple pear, ginger, and Radish together and puree.
5. Julienne the Green Onions.
6. After 2 hours rinse the cabbage in cold water about 3 times.
7. Combine all the ingredients together in a large bowl. (Rubber gloves recommended)
8. Store the kimchi in room temperature over night and then keep in the refrigerator.

Notes:  I live a very small town in northern Wyoming.  All of the above ingredients are available in my local Albertson’s grocery store.  I’m sure they are available in most stores around the country.  For the Fish Sauce, look in the Asian section of your grocery store.

For those of you who have seen Nacho Libre, you may recognize the finished product because of the character Esqueleto.  He ate it constantly throughout the movie.

It is also served at a restaurant I like in New York called Café Habana.  It is so yummy that I thought I’d share the recipe.

Ingredients

1.       Corn on the cob – husked

2.       Mayonnaise

3.       Sour Cream or Crema Fresca

4.       Cotija Cheese, grated

5.       Cayenne Pepper, to taste

6.       Chili powder, to taste

7.       Lime cut into wedges

Directions

1.       Husk corn & char the ears on a grill (I used the broiler setting in my oven)

2.       Mix equal parts of Sour Cream (or Crema Fresca) and Mayonnaise

3.       While corn is still hot, slather with cream mixture

4.       Roll corn in the grated Cotija cheese

5.       Give a healthy sprinkling of cayenne pepper and chili powder on top of the cheese

6.       Squeeze a little lime juice on each ear before serving

7.       ENJOY!

Tips

1.       I found Crema Fresca & Cotija Cheese in near the pre-shredded cheese in my grocery store

2.       Crema Fresca comes in a jar that kind of looks like Mayo

3.       Cotija Cheese comes in a large round circle

4.        I don’t have a grill, so I used the broiler setting in my oven.  It took about 15 minutes to cook this way.

5.       Don’t use frozen corn.  I tried it and it took forever to defrost and the corn came out a little mushy.  I suggest using fresh corn for the best taste.

This recipe is a great side dish for BBQ’s.  It’s easy and it tastes great!

This is a traditional Korean food.  It’s very simple to make & very flavorful.

Ingredients:

-         1 lb of thinly sliced beef, or flank steak ***

-         1/2 cup of Brown Sugar

-         2 Pieces of Green Onions, julienned

-         1/2 of an Onion, chopped into thin sliced

-         1 Carrot, julienned

-         1/2 cup of Soy Sauce

-         1 Tbsp of Garlic, minced

-         2 Tbsp of Cooking Wine

-         2 Tbsp of Sesame Seeds

-         2 Tbsp of Sesame Oil

1. Combine all ingredients in a bowl or a large Ziploc bag.
2. Mix ingredients well and marinate in the refrigerator for at least 2 hours.
3. Cook over medium high heat in a large frying pan for about 3-5 minutes, or until meat is cooked.
4. Serve with steamed rice!

Enjoy!

*** This weekend I wanted to make Bulgogi, but I didn’t have any beef at home.  I tried it with thinly sliced Chicken and it was DELICIOUS!!!  I’m sure the Bulgogi sauce would work well with any type of meat.

Makes 6 servings.

Ingredients:

• 1 9-inch Pie Crust
• 1 cup- Shredded Swiss or Cheddar cheese
• 6 slices- Bacon cooked and crumbled
• 1 cup- Ham, minced
• 2 Green Onions, chopped
• ½ Green Pepper, chopped
• 5 Eggs, slightly beaten
• 1 cup- Half and Half or Milk
• 1/8 teaspoon- grated Lemon Peel
• ½ teaspoon- Salt
• ½ teaspoon- dry Mustard

Directions:

Mix the following ingredients in a bowl: cheese, bacon, ham, green onions and green pepper.  Place in the bottom on the unbaked pie crust. In medium bowl combine eggs, half and half, lemon peel, salt, and dry mustard. Pour evenly over cheese mixture. Bake at 325 degrees for 45 minutes or until set. Remove from heat and let stand about 10 minutes before serving.

Optional: For a nice cheesy crust, pull quiche out of oven and sprinkle with cheese.  Put back in over and broil until cheese is melted.