Korean Grilled Chicken Wings with Cucumber- Kimchi quick pickle

This marinade is reminiscent of bulgogi. The wings absorb alot of flavor and are great on the grill, just make sure not to scorch.

The longer the marinate the better they get.

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Korean
Course Lunch
Cuisine Asian
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Course Lunch
Cuisine Asian
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Assemble ingridents
  2. chop ginger and garlic
  3. Blend together Andalimin peppers, apple juice, tamari, gochujang, sesame oil, ginger, brown sugar, and garlic
  4. Season wings with salt and put into large zipper bag. Pour 2/3 o marinade over wings. Toss to coat and put in bottom of refrigerator for 2 days. turn to evenly coat.
  5. Put on medium grill, turn occasionally watching closely because of the sugar content inmarinade.
  6. grill about 15-20 minute total until crisp and lightly charred
  7. For quick pickle, Toss cucumbers, kimchi, vinegar, 3 of the scallions, ad 1 tsp salt in bowl. let stand 10-20 min
  8. top with sesame seeds
  9. put finished wing in a large bowl and pour remaining marinate over them prior to serving.
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Thai Chicken Salad with Peanuts and Lemoncello®Lime

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Thai Chicken Salad with Peanuts and Lemoncello®Lime
Course Lunch, Main Dish
Cuisine Asian
Prep Time 10 minutes
Servings
People
Ingredients
Course Lunch, Main Dish
Cuisine Asian
Prep Time 10 minutes
Servings
People
Ingredients
Instructions
  1. Using fork thread chicken meat
  2. Put lettuce in large bowl
  3. Top Lettuce with chicken, cucumber, tomato, and onion
  4. In a small bowl whisk together broth, peanut butter, soy sauce, lime juice, sesame oil, and Lemoncello®Lime
  5. Pour mixture over salad and top with peanuts just prior to serving
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Hawaiian Tuna Poke

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Hawaiian Tuna Poke
Course Lunch
Cuisine American, Asian
Prep Time 10 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Course Lunch
Cuisine American, Asian
Prep Time 10 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Reconstitute seaweed. Drain well, and dry. Chop roughly and place in large bowl.
  2. Add tuna, onion, scallion, sesame seeds, soy sauce, sesame oil, honey, and crushed red pepper.
  3. Season mixture with kosher salt, and mix. Taste and adjust mixture with soy sauce , sesame oil, honey, salt, or pepper flakes.
  4. Let mixture sit 5 minutes at room temperature. Serve on its own, or with rice on the side. Pass Lemoncello® to top mixture.
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Kimchi Fried Rice

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Kimchi Fried Rice
Course Main Dish
Cuisine Asian, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 0 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Asian, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 0 minutes
Servings
people
Ingredients
Instructions
  1. Slice bok chop into 1/4 inch strips. Seperate tops from stems. Heat 2 Tbsp oil in large pan over medium heat. Put onions and carrots in pan cook until onion is translucent, around 3 min.. Add bok choy stems kimchi and sugar to pan. Saute about 2 min. until aromatic. Add butter and peas, saute peas until bright green.
  2. Add rice and stir fry until lightly crisp about 4 min. Add bok choy leaves and green onions and saute till soft 1-2 min.. Stir in Red Habanero Pepper Sauce
  3. Option: top individual portions with sunny side up fried egg
  4. Season with salt, and sesame oil. Garnish with nori strips and sesame seeds
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Bulgogi: Korean “fire meat”

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Bulgogi: Korean "fire meat"
Fire meat: a grilled or roasted dish made of thinly sliced marinated meat, in this case pork. I can be grilled on a BBQ or stove top griddle, even stir fried. Any other protein can be substituted for the pork
Course Main Dish
Cuisine World
Prep Time 20 minutes
Cook Time 5 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine World
Prep Time 20 minutes
Cook Time 5 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Assemble ingredients
  2. Grate pear, garlic, and ginger
  3. Combine with pepper flakes, pepper sauce, sugar, sesame oil, and soy sauce in large zip lock bag
  4. thinly slice meat
  5. Put everything into bag and mix well. place in refrigerator for several hours
  6. Heat 1 Tbsp oil i large skillet over med high heat. put 1/2 of the meat into pan, spread out and season lightly with salt. Let meat cook without moving for about 1 minute. Mix meat and allow it to brown on the other side. Continue cooking until cooked through. Remove to serving dish and repeat with remaining meat. Serve topped with scallions
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Maui Ribs, Pina Colada


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Maui Ribs, Pina Colada
Cuisine American, Tropical
Prep Time 15 min
Cook Time 15 minutes
Passive Time 5 min
Servings
people
Ingredients
Cuisine American, Tropical
Prep Time 15 min
Cook Time 15 minutes
Passive Time 5 min
Servings
people
Ingredients
Instructions
  1. Mix all ingredients except meat together to blend. Place in a large freezer bag, or vacuum sealer bag.
    Fresh Maui Ribs
  2. Add meat to bag and mix well. marinate in refrigerator for 4 days, turning at least twice a day.
  3. After 4 days, drain marinade, and pat meat dry.
  4. Grill over low heat about 5-8 minutes to avoid scorching.
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