I think Maangchi is adorable and I love to watch her YouTube videos. The New York Times called Maangchi "YouTube's Korean Julia Child" and she has a cookbook too, Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook. If you want a straightforward Maangchi video, … [Read more...]
Green Goddess Dressing
From Kathleen Purvis in The Charlotte Observer, part of a recipe for couscous salad. We can't give away the couscous at our house, but the Green Goddess Dressing is another matter. It's just wonderful, especially with romaine lettuce in a caesar-like salad. I have seen a … [Read more...]
Stir-Fry Sauce
Prepare jasmine rice. Choose a protein, about 8 ounces, cut into bite-size pieces. Possibilities include chicken, beef, pork, shrimp, Chick Seitan, and firm tofu. Choose about 8 ounces of one or more greens such as Baby Bok Choy (2 heads), roughly chopped. Pat protein … [Read more...]
Low and Slow Pork Butt in the Big Green Egg
Adapted from Virginia Willis, via Big Green Egg, here is the recipe that got me going with the Big Green Egg. I have been a fan of Eastern North Carolina pulled pork since the first time I tasted it in 1965 at the legendary Parker's Barbecue of Wilson, North Carolina. A full … [Read more...]
Strawberry Shortcake
Adapted lightly from Rich and Tender Shortcakes with Strawberries and Whipped Cream, Cook's Illustrated, May 1997. Some people like yellow spongecake for strawberry shortcake but I prefer these traditional sweet biscuits. This recipe makes six shortcakes using a 2 3/4-inch … [Read more...]
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