JGE 33 - Korean Shrimp Kimchi and Green Onion Pancake

Good Day,

I decided that I wanted something completely different. Hell I'll try any food that's different. Whether I'll like it or not... the adventure is in the trying.

Did I ever mention that I love food?  And this time I wanted to create meal fast.  (Yes I know that the English purists will insist on "quickly".)

For something new, I decided that I wanted to try cooking something with Green Onion Pancakes.  I had seen packages of them time and time again at my favorite Asian grocery store, MD Oriental Market on Flower Avenue in Tampa.

I had no clue as what to do with them and a quick Internet search offered me many ways to make them from scratch.  But the ones at the Market were pre-made and frozen.  Step number one, I bought a package.  Instructions for preparation appeared to be very simple...and without the mess.

But how in the hell do I use Green Onion Pancakes in a meal? Another Internet search and I found a number of Korean versions of shrimp and green onion pancakes.  I settled on a Korean Shrimp Kimchi and Green Onion Pie trial.

Apart from the Green Onion Pancakes I had some Shrimp,

Baby Bok Choy,

and Garlic.  Even thought the recipe did not call for Baby Bok Choy or Garlic, I couldn't see what I would lose out if I included them.

At Whole Foods I was able to pick up a jar of Wildbrine Korean Kimchi.  

 

I know that at MD Oriental Market there are rows of various types of Kimchi. 

And so with a fry pan set on the stove top I began the browning, in peanut oil, of the Green Onion Pancakes. 

I turned the oven on to warm so as while I cooked the pancakes I could keep them warm.

With a second fry pan, I threw the shrimp and garlic into some peanut oil, stir-fried and then removed the shrimp to a warm plate.  Next I pitched in the chopped up Baby Bok Choy and about half the jar of Kimchi.

I kept the heat on low and attempted to reduce the liquid by about half...  Oh and just a note for a second time, I'll probably use a bit of chicken and/or vegetable broth to cut down the somewhat strong vinegary taste of the Kimchi.

 

And to plate - Two Green Onion Pancakes topped with a couple spoonfuls of the Shrimp, Kimchi and Baby Bok Choy mixture. 

This supper was a completely different treat. Would I try it again? Hell yes...

All I can say is Jim's Gotta Eat.

Any comments, thoughts, ideas, question please email me at Jim's Gotta Eat.

Enjoy,

Jim

JGE 32 – Upside Down Vegetable Cake

Good Day,

I found this recipe for an Upside Down Vegetable Cake in Mollie Katzen’s book The New Enchanted Broccoli Forest. And I thought it would be an interesting challenge.

That was until I started working on it. Let me tell you this does take a bit of time to prep and create. It takes some time to cook, but I can tell you that it is definitely something I would try once again.  Only I'll eat it right-side up.

First of all there are three parts, not two, to the construction and cooking of this thing. And just to be sure I added a fourth part, the Tomato Chili Dressing. And the fifth part of course is the eating.

And this is a vegetarian meal with the addition of one egg. For those persons who are on one side or the other it may be considered “ovo-vegetarian”. (That’s a vegetarian who eats eggs.) Oh yes I did use butter…but I’m not going to make a distinction. I do not consider myself a vegetarian or what-ever class or level of vegetarians there are. I just occasionally like to eat stuff that can’t, or so it seems, look me in the eye.

The 1st Part – The Vegetables – Broccoli, Cauliflower, Onion, Green Onion, Carrot, Orange Bell Pepper, Peas, Garlic, Salt, Pepper, Cayenne, Cheese…

I blanched and prepped what needed to be prepped. Oh yeah, there’s one hell of a lot of pots and pans for this one.

The 2nd Part – The Cake, actually Biscuit Topping – White Flour, Baking Powder, Baking Soda, Salt, Sugar, Dried Oregano, Dried Thyme, Fresh Dill, Egg, Yogurt, Butter

The cake, aka biscuit, mixture is spread on top of the vegetables and cheese.

The 3rd Part – The Cooking – 8-by-8 glass baking pan at 350°F for 40 minutes. I let it sit, once done ,for about 7 ½ minutes. Something like that.

The 4th Part – The Tomato Chili Dressing – I decided that I needed some dressing or gravy and so I decided to create a Tomato Chili Dressing.

I threw the following into the blender – Tomatoes, Garlic, Red Chili, Paprika, Olive Oil, Vinegar, Salt, Pepper, Parsley… I just made sure that the concoction was just thick enough to spread on the plate.

The 5th Part – The Eating. Mollie Katzen suggested flipping the cake over so that it would be presented upside-down. Didn’t do that. I just stood on my head. Thank you Father William for being so incessant.

Different. Good. Very good. Damn good.

Any questions, thoughts, ideas, comments email me at Jim’s Gotta Eat. Oh yeah, Jim’s Gotta Eat has a new URL address – http://jimsgottaeat.com.

Jim’s gotta eat. Enjoy,

Jim

JGE 31 – Fiery Angel Hair Pasta

Good Day,

I wanted some spicy pasta for supper last night.

And I did not want to exert myself, and fret over a teaspoon of this, a cup of this, or 2 tablespoons of this. I wanted something that would taste good, look good, easy and fast to make… and did I say taste good?

Could I turn some left-overs into a completely re-purposed and somewhat appetizing meal? Hell yes. But of course, not left-over pasta – Angel Hair pasta.

Ingredients – Left-over Barbequed Chicken, Angel Hair Pasta, Onion, Garlic, Zucchini, Cherry Tomatoes, Thai Basil, Olive Oil, Water, Salt and Pepper, and Scotch Bonnet Relish.

My snacking at night is getting out of hand, I think. I could just clean out the kitchen of all the finger food and things but that is not necessarily going to help my self-control. My blood sugar count this morning was up to 121…and I most certainly want to blame the battery in the glucose monitor. But I measured my waist as well and it looks like my belly measurement is up 2 inches to 34”. Damn. I could blame the extra year I added 2 months ago.

And Jim's gotta eat.

Jim

JGE 30 – Cabbage Sausage Plus Boil/Soup/Stew

Good Day,

Hungry and needed something that would warm me up on a frigid Tampa, Florida nights.

Checked the refrigerator, checked, and thought - Cabbage and Sausage.

And I gathered up my ingredients –

Cabbage, Sausage, Potatoes, Carrots, Onion, Garlic, Beef Broth, Mesquite Seasoning, Water, Salt and Pepper.

I prepared everything and started layering all the ingredients into a large pot. I poured over the beef broth and water, added the seasonings and then turned on the burner to high.

Just before the brew started boiling I turned the heat down to low and covered the pot. I set the timer for 40 minutes and then took the dogs out for their evening walk.

I came back in about 30 minutes and then had an immediate for craving for Red Lobster Cheddar Cheese Biscuits. Of course, thanks JH, there were a mix box in my pantry. Took me a couple of minutes to prepare the biscuits and then throw them into the pre-heated oven.  I brushed all the biscuits with some melted butter.

Supper was served. Cabbage, Sausage, Potato, Carrot, Onion boil and my modified Red Lobster Cheese Biscuits …

And Jim's gotta eat.

Jim

JGE 29 – Sautéed Shrimp and Potatoes

Good Day,

What can I say? I know, Jim’s gotta eat…and sometimes I have to drag myself in the space of a about an hour to eat or I know I’m gonna order out.

Last night I decided that I wanted some Shrimp. And I knew that there were some Red Bliss Potatoes on my butcher’s block. Only two main ingredients and I didn’t want to think too, too hard.

Yup I entered the words “Shrimp” and “Potatoes” into Google Search and I found a link to Food.com http://www.food.com/ . I zeroed in on the title “Potatoes Sauteed With Shrimp” provided by MizzNezz.

Very simple set of ingredients – Shrimp, Red Bliss Potatoes, Garlic, Italian Parsley, Olive Oil, Red Chili Pepper, Butter.

Of course I had to have a side, so I added some Green Peas.

And a Salad with homemade Dijon Mustard Dressing.

Sautéed Shrimp and Potatoes.

For dessert I did create an Eclair Cake. Had a double helping and my blood sugar went up 5 points. Will take and post this one and images after my second attempt…

If you have any questions, thoughts, ideas, please feel free to contact me at Jim's Gotta Eat.

Enjoy, and Jim’s gotta eat.

Jim

JGE 28 - Salad, Fried Flounder, and Roasted Vegetables

Good Day,

My blood sugar count dropped 20 points to 101 this morning. Supper last night was a fresh Salad, fried Flounder with baked Cauliflower, Japanese Sweet Potatoes, Carrots, and Turnips.

My ingredients included -

Assorted Lettuce, Shallots, Red Bell Pepper, Olive Oil, Vinegar, Salt and Pepper.

Flounder, Egg, Flour, Butter, Olive Oil, Salt and Pepper.

Cauliflower, Japanese Sweet Potatoes, Carrots, and Turnips, Truffle-infused Oil, Salt and Pepper

I used some Truffle-infused oil on the vegetables. They were great, but could someone please tell me whether I am missing something, or I really do not have a truffle-sensitive palate. I keep hearing and reading the stories about truffles but I certainly cannot cite an “extraordinary” difference. I must be gauche. Period.

Oh yeah, the majority of the fresh vegetables and produce were from Urban Oasis on West Linebaugh.

Did I mention that I will not ever be ordering take-out from China One on North Dale Mabry Highway again? Not complaining about the service, just about the food. It certainly cannot even hold a candle to an authentic American Chinese food preparation. Best two Chinese restaurants in the area, in my opinion and near my home, Yummy’s on Waters and Hillsborough and Hong Kong House on Fowler.

Enjoy and Jim's Gotta Eat.

Jim