One of the places -and people- I pull inspiration from is my wife, Alexis. She is first-generation Korean American and was born and raised in Hawaii. One of the ingredients I've come to love from her culture is Gochujang, a red chili paste that is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it has been naturally fermented over years in jangdok (earthenware) on an elevated stone platform, called jangdokdae, in the backyard. I wanted to make gochujang approachable to those who have never tried it before, while at the same time pairing it with ingredients that remind me of both Hawaii and Miami. Hence the tuna tartare tostada was born. I use the gochujang in a vinaigrette (recipe to follow) and toss it with fresh tuna and scallions. I was inspired by Hawaii's famous tuna poke and thought it would be a perfect way to marry our two cultures. I fry blue corn tortillas until they are crisp and light, top it with fresh avocados (because Cubans eat avocados with EVERYTHING), followed by the tuna and topped with sesame seeds and wasabi tobiko. Feel free to use this gochujang vinaigrette either tossed with fresh tuna or as a marinade for any of your favorite proteins. Its lightly spicy, sweet, and salty and a perfect compliment to both lean fish and fatty meats. Cheers! Gochujang Vinaigrette
Makes 2 Quarts Ingredients: 2 Cups Gochujang 1 Cup Rice Vinegar ¼ Cup Honey ¼ Cup Sesame Oil 2 Tablespoons Soy Sauce 3 Cups Vegetable Oil Procedure:
2 Comments
Welcome to my page! I'll be uploading new menus, recipes, and overall culinary tips and tricks here! But to start here's the recipe I have been asked the most about! It's my signature dish of Fricase de Pollo from my episode of Beat Bobby Flay on Food Network (Season 19 Episode 3 'Getting Nutty') Fricase de Pollo is a traditional Cuban dish made of braised chicken, tomatoes, and sofrito (although almost ALL Cuban cuisine starts with sofrito!) This recipe is passed down from my mom and I hold it very dear to my heart. I make mine extra special by adding jalapenos for a little extra kick and roasting my peppers over an open flame before adding them to my sauce for added smokiness and depth of flavor. I hope you enjoy and check back often for more recipes! Fricase de PolloServes: 6
Time: 45 Minutes Sofrito: - 1 Red Bell Pepper - 1 Green Bell Pepper (roast the peppers over open flame until fully charred, then cover in a bowl with plastic wrap until steamed – 3 minutes – peel and de-seed then small dice) - 2 Green Jalapenos (roast the peppers over open flame until fully charred, then cover in a bowl with plastic wrap until steamed – 3 minutes – peel and de-seed then mince) - 1 Spanish Onion, minced - 10 Cloves Garlic, finely minced Remaining Ingredients: - ¼ Cup Olive Oil - 4 Pounds Bone-in Chicken Thighs - 1 Tablespoons Dried Spanish Oregano - 1 Tablespoon Smoked Paprika - 2 Teaspoons Ground Coriander - 2 Teaspoons Ground Cumin - 2 Teaspoons Ground Turmeric - 2 Teaspoons Dried Garlic Powder - 1 Cup Tomato Sauce - 2 Cups White Wine - 1 Cup Chicken Stock - 2 Bay Leaves - 10 ea Spanish Olives with Pimento, diced small, Plus 2 Tablespoons Olive Juice - ¼ Cup Golden Raisins - 1 Tablespoon Parsley, minced - Salt and Pepper Procedure:
|
AuthorExecutive Chef of Archives
August 2020
Categories |