Best Snack Ever

Kimchee Savory Pancakes

YUM and so easy and so quick.

Ingredients: (makes 2 large pancakes)

one handful or like 2/3 cups of kimchee sliced into thin strips (*very important* the kimchee must be good otherwise the whole thing will taste bad. use kimchee that’s been fermented for awhile and not just recently made)

3/4 cup of Korean pancake flour (any brand is good just make sure it’s something like this one)

1/2 cup of water

1/2 onion sliced medium to thin

1) In a large mixing bowl, mix the flour and water and then add the kimchee and onion. The consistency should be like regular american pancake batter consistency but maybe a little more on the watery side because you want them to get crispy.

2) In a large pan, heat oil enough to coat the whole pan and pour batter to fit the whole pan.

 

3) This is a crispy, fried pancake which calls for more oil than you’d like but it’ll be ok , so when you’re ready to flip over to cook the other side, drizzle some more oil before you flip. It’ll keep it crispy and delicious.

4) Serve with some soy sauce mixed with ponzu or white/rice wine vinegar.

Skirt Steak & Horseradish Potato Salad

mmm horseradish. love it.

Ingredients:

3 tbsps prepared horseradish

2 garlic cloves, minced

1 1/2 tbsps white wine vinegar

7 tbsps olive oil

2 shallots, diced

1 russet potato, cubed

1 tomato, diced

1/2 cup of peas

1 bunch watercress, stems cut

1 lb skirt steak

1) In a bowl, whisk in olive oil to the horseradish and white wine vinegar and season with s&p.

2) Then add shallots and garlic.

3) In the meantime, boil the potatoes until tender (use a fork – if it goes in the potato easily it’s done). Set aside and let it cool.

4) Cook the peas, set aside and cool.

5) Mix all the ingredients with the dressing: potatoes, tomato, peas, shallots, garlic, and half of the dressing.

6) Heat a skillet with olive oil over high heat. Season skirt steak with s&p. Sear on both sides 4 minutes per side. Let it rest for at least 5 minutes and slice the steak on a diagnoal across the grain.

7) Cut the hard steams off the watercress and mix with remaining half of dressing. Top with the potato salad and steak slices.

*extra: I fried some shoe string potatoes to add some crunch. If you have a mandolin it’s really easy. Just use about 1/4 of a russet potatoe. Towel dry the potatoes a little so they don’t stick when you fry them in the oil. Season with s&p.

Grill-Roasted Rack of Lamb

aigneau. je t’aime. <3 you forever.

L’aigneau:

Ingredients:

1 lb frenched rack of lamb

3 garlic cloves, minced

2 sprigs rosemary, finely chopped

4 garlic cloves crushed with skin on

s&p

1) Take the lamb out and bring it to room temperature so it’s not super cold.

2) In a large skillet over high heat, heat the oil in the pan for about 2 minutes.  Make sure the pan is hot so you can get a nice sear on the lamb.

4) Season the lamb with s&p on both sides and then fat side down sear for 5 minutes on each side.

5) Meanwhile, preheat oven to 350.

6) Mix the rosemary, garlic, olive oil and s&p.

7) Transfer the lamb to a baking dish and brush garlic/rosemary mixture all over lamb. Also, add the whole smashed garlic cloves and drizzle some olive oil over the cloves to get some extra roasted garlic.

8)  Roast for about 15 minutes and then cover with foil and roast about 5-10 minutes more. The lamb will be medium rare.

6) Please don’t skip this step : let the lamb rest for 10 minutes. THEN slice up the chops.