This is my take on the classic Korean fried chicken sauce. I like to add lots of green onion and garlic, and not cook this quite as long. The result is a sauce with those ingredients a little more in the flavor profile’s forefront. Try to find Korean chili flakes and/or paste if you can. I’ve used them before and the flavor is great (and obviously more authentic), but if you can’t, any hot chili flakes or paste will work.
Caribbean Curried Peas (Lentils)
This recipe can be eaten as a main or side dish. The key to developing the flavor (and not missing the meat) is caramelizing and developing deep browning of the onions and carrots. In the Caribbean, cooks call this ‘burning’ the onions.
June 19, 2020
Authentic Puerto Rican Sofrito
Sofrito is the secret to many Hispanic Caribbean recipes. It is a fragrant aromatic puree of peppers, onions, garlic, herbs, and olive oil. The magic herb in this fragrant mixture is cilantro. My family’s recipe produces a sofrito that is very flavorful, complex and oh-so-delicious! Use it in soups and stews as well as in […]
April 4, 2019
How to Make Farinata
Farinata is nothing more than a simple garbanzo bean flour batter which is spiked with olive oil and salt and baked in a very hot oven. The surface gets crusty, the edges get crispy, and yet the inside stays moist and sort of creamy. The texture is easy to explain, but the taste, not so […]
October 10, 2019