Homemade Kimchi

Kimchi is kind of a rage. It's pretty much in everything with any kind of fusion. It's also damn awesome on its own. So instead of buying expensive kimchi in the store, make your own on the cheap. It takes no time at all, and you can adjust the heat level later if you like. Everyone's kimchi is different, so experiment until you get it right. Then add it to some fried rice. Enjoy!

Kimchi

Yield: 1 large jar of kimchi
Ingredients

• 1 large napa cabbage (about 2 pounds)
• 2 tablespoons coarse salt
• 50 ml fish sauce
• 30 ml vinegar (white or rice)
• 80 ml (1/3 cup) chili paste (or chili sauce and/or sriracha)
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 4 green onions, cut into 1 inch pieces

Cooking Directions

1. Remove the tough outer leaves of the cabbage and slice it lengthwise in half. Remove the core.
2. Cut the cabbage into 1-2-inch pieces. Toss the cabbage with the salt in a large bowl, then transfer it to a colander set over a bowl. Set a plate on top then weigh it down with something heavy for 24 hours.
3. After 24 hours, mix together the remaining ingredients in a large bowl.
4. Add the cabbage in handfuls to the marinade, taking small bunches at the time and squeezing them of any excess water before adding them to the marinade. Mix the cabbage with the marinade.
5. Pack into a jar, cover tightly, and let stand at room temperature 48 hours. Then chill for 4 days before serving.

This will keep for a long time, but it could be very fermented after 3 weeks.

Belgian White Ale (Wit) - Boil in a Bag

For all you Boil in a Bag (BIAB) fanatics, here's a recipe I adapted from various others. BIAB is currently my favorite way to brew, and I can't recommend it enough. This Belgian white ale is delicious, probably the best beer I've ever brewed. As you can see, it's got great color and that thick head and long retention is due to the wheat.

It tastes like a better Hoegaarden or Blue Moon and a less-spiced Allagash White. Mellow and completely drinkable on any day of the year, especially a warm summer day. Next time, I may increase the ginger to give it a bit more kick. It's the kind of beer you dream of to quench your thirst and just want to relax. Enjoy!

Belgian White Ale (Wit) - Boil in a Bag

Yield: 5 gallons
Ingredients

• 5 lbs Belgian pilsner 2-row
• 3 lbs flaked wheat (unmalted)
• 1 lb wheat malt
• 0.6 oz Saaz hops (8.2% AA)
• 3/4 oz coriander, broken with a rolling pin
• 1/2 oz dried sweet orange
• 1/4 oz dried bitter orange
• 1 g ground ginger
• 1 packet Belgian Witbier Yeast (Wyeast 3944)
• 113 g corn sugar, for priming

Cooking Directions

1. Line the kettle with the mesh bag. Heat 3 gallons of water to 160 F. Turn off burner.
2. Slowly add the grist (crushed grain) to the mesh bag, immersed in the water. Stir well to mix, breaking up any clumps of grist.
3. Mash at 152 °F for 75 minutes. Cover and let rest.
4. While stirring, raise to 168 F. Hold for 10 minutes. Drain bag in fermenter bucket.
5. Boil for 60 mins. Add all but 2 or 3 hops pellets at 60 mins, then the 2 or 3 pellets at knockout. Add coriander and orange peel at knockout.
6. Cool the wort in ice bath in the sink to approximately 100 F.
7. While the wort cools, sanitize the fermenting equipment – fermenter, lid, fermentation lock, hydrometer, etc – along with the yeast pack and a pair of scissors.
8. Pour the cooled wort into your fermenter. Leave any thick sludge in the bottom of the kettle.
9. Add cold water as needed to bring the volume to 5 gallons. Aerate the wort.
10. Measure specific gravity of the wort with a hydrometer and record.
11. Add yeast once the temperature of the wort is 78°F or lower (not warm to the touch). Use the sanitized scissors to cut off a corner of the yeast pack, and carefully pour the yeast into the primary fermenter.
12. Seal the fermenter. Add approximately 1 tablespoon of water to the sanitized fermentation lock. Insert the lock into rubber stopper or lid, and seal the fermenter.
13. Hold in primary fermenter for 14 days at 69 °F (21 °C).
14. Bottling
15. Boil corn sugar in 16 oz water. Pour into fermenter and gently mix. Wait 15 minutes then fill and cap bottles.
16. Allow to carbonate and age for 14 days.

Butternut Squash Soup

Butternut Squash Soup

Total time: 1.5 hours
Yield: 2 servings
Ingredients

• 1 medium butternut squash, about 1 lb
• canola oil spray
• 1 medium onion, chopped
• optional: 1 tablespoon ginger, freshly grated
• 1 teaspoon curry powder
• 1 granny smith apple, chopped
• 2 tablespoons canola oil
• 2 cups vegetable broth
• 1 cup water, as needed
• salt and pepper, to taste

Cooking Directions

1. Preheat oven to 350 degrees. Cut squash in half lengthwise and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been sprayed with oil spray. Bake squash for 40-45 minutes or until very tender.
2. Set aside to cool. When squash is completely cool, scoop the flesh from the skin.
3. While the squash is baking, cook the onion and the ginger in the oil in a saucepan over moderately low heat for 5 minutes or until the onion is softened. Then add the curry powder and apple, and cook for 2 more minutes.
4. Add the broth and simmer the mixture for 10 minutes, covered.
5. Add the squash pulp to the sauce pan. (Note: scoop 1/2 cup mixture out and use to garnish soup.) Transfer the mixture to a blender or food processor, in batches, and puree until smooth. If needed, add enough water to achieve the desired consistency, then add salt and pepper to taste. Return the soup to the saucepan and cook over medium heat until it is hot.

Juicy Pork Tenderloin

The trick to a juicy pork tenderloin is a good rub and slow cooking.

If you can create a unique rub, such as a wonderful Asian-inspired one of garlic, soy sauce, and ginger, then you're on your way to being in a league of your own. Remember though: slow cooking means low temperatures for a longer time. It'll keep it oh so juicy. Always let your big meat pieces rest for 10-15 minutes to soak back up even more juices.

Pickled Ginger

Beautifully crunchy, sweet, and spicy. This pickled ginger will have you wondering why you ever bought the pre-made stuff ever again. What's even better is that ginger is great for digestion. Enjoy!

Dal Palak (Lentil and Spinach Curry)

Siam's gonna be the witness to the ultimate test of culinary fitness. OK, so this isn't exactly something from Siam, but it's in the general area. India, Siam, close enough, right? I jest.

There's a lot more to this than it looks like, yet it's all very standard stuff that you're likely to have on hand. That's one of the beauties of this spinach and lentil curry dish. On the plus side, it's not spicy as-is. You can totally spice the wazoo out of it, but as it stands now, it's a wonderfully flavorful dish on its own. Bonus points for sprouting your lentils first!

Put on rice, a potato, or go a little nuts and make a curry sandwich with an egg. Enjoy!

Disneyland's Tonkatsu Sauce (Chicken Marinade)

Tonkatsu Sauce (Chicken Marinade)

Bengal Barbecue

Ingredients

1 c. Teriyaki Sauce
1 c. Soy Sauce
1 T. Red Wine Vinegar
1 c. Brown Sugar
½ c. Sherry Cooking Wine
2 Whole Bay Leaves
1 T. Ground Black Pepper
3 T. Grated Fresh Ginger Root
2 T. Fresh Garlic, finely minced

Directions

Mix ingredients and marinate chicken overnight in your refrigerator.

Disneyland's Cafe Orleans Smoked Chicken Salad

Smoked Chicken Salad (Marquis)

Cafe Orleans

Ingredients

In a salad bowl, combine (no amounts given):

Salad greens
Radicchio
Romaine

Vegetables
Celery
Jicama
Cherry tomatoes

Fruits
Orange slices
Apple pieces

Directions

Top salad mix with smoked chicken breast pieces and garnish with walnuts and fresh chives. Serve with ginger honey-mustard dressing.


Ginger Honey-Mustard Dressing

Ingredients

3 oz ginger root
2 egg yolks (or 2 oz pasteurized egg substitute, such as Egg Beaters)
1 1/8 oz honey
18 oz olive oil
1 oz dijon mustard
4 oz apple cider
1/2 oz salt
1/3 oz pepper
Juice of three limes

Directions

Blend all ingredients together. Makes 1 quart.