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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Ham and Bean Soup

Print Recipe
Ham and Bean Soup
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 4 hours
Passive Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 4 hours
Passive Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Sort rinse and soak beans overnight. Place rinsed beans into large pot cover with water and add, celery, onion, bay leaves, cumin and garlic powder.
  2. Bring to a boil, then reduce heat and simmer. get ham bone.
  3. Add ham bone to pot, make sure water covers bean mixture. Return mixture to boil, and reduce heat to simmer. Add tamari and nutritional yeast. Cook, simmer for until beans are tender, (about 4 hours). Add additional salt and pepper to taste, and carrots cook 20 more minutes
  4. Serve and enjoy
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Pozole Rojo

This Pozole is made with hominy, just like the traditional version, just minus the pork.

Very delicious too.

Print Recipe
Pozole Rojo
Cuisine World
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Cuisine World
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 20 minutes
Servings
people
Ingredients
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Spicy Hummus

Print Recipe
Spicy Hummus
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 60 minutes
Passive Time 60 minutes
Servings
people
Ingredients
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 60 minutes
Passive Time 60 minutes
Servings
people
Ingredients
Instructions
  1. Soak chickpeas overnight in a1 1/2 quart bowl. Drain and rinse chickpeas. Place in a large pot and fill with enough water to cover. Bring to a boil and simmer for 45 minutes.
  2. In a large pan on medium heat oil adding onion and saute for 5 minutes, then add garlic, cumin, paprika, curry powder, turmeric, pepper, and thyme. cook for 2 more min
  3. Add cooked chickpeas to sauted onion mixture and simmer for 15 minutes.
  4. Put chickpeas and onion mixture in blender, add nutritional yeast, tahini, tamari, and black nocino™. Pulse and blend until smooth. add more liquid if necessary. Put mixture in pint containers and refrigerate till firm.
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