Recipe: Sweet Barbecue Kim-Cheese Burgers

Sweet Barbecue Kim-Cheese Burger 

pictured w/ fresh grilled corn

When it comes to Memorial Day weekend, firing up your grill for a BBQ is practically a requirement. Instead of defaulting to a standard, uninspired burger recipe, impress your guests with this Sweet Barbecue Kim-Cheese Burger (from Serious Eats’ seriously awesome J. Kenji Lopez-Alt), which is one of my favorite homemade meals in recent memory. The savory bulgogi flavors combine perfectly with the tang of the crunchy pickled vegetables and heat of the juicy kimchi, and the American cheese adds just the right amount wrong. It’s In-N-Out meets KBBQ, and what could be more patriotic than celebrating with this cultural melting pot of flavors? A delicious, delicious melting pot…

I’ve also included some notes in case you don’t have a grill or prefer to cook these in a pan.

Ingredients:

Burger:

1 small cucumber, seeds removed, cut into thin matchsticks (about 1 cup)
1 small carrot, peeled, cut into thin matchsticks (about 1 cup)
     *Note: Matchsticks can be cut by hand or mandoline. You can also grate the cucumber and carrot on the large holes of a box grater
Kosher salt and freshly ground black pepper
1 tablespoon sugar
2 tablespoons rice wine vinegar
18 ounces freshly-ground chuck
1/2 cup store-bought bulgogi sauce (I opted for an MSG-free one I found at an Asian market) or 1 full recipe Bulgogi-Style Marinade (see below)
4 slices American cheese
4 burger buns (I used King’s Hawaiian Buns for added sweetness)
1/2 cup chopped kimchi
1/4 cup thinly sliced scallions

Bulgogi-Style Marinade:

1/4 cup soy sauce
3 cloves garlic, minced
2 tablespoons light brown sugar
2 tablespoons gochujang (I use this brand)
2 tablespoons mirin
2 tablespoons sesame oil
1 tablespoon crushed ginger root
1 teaspoon red pepper flakes
2 green onions, minced

*Mix all ingredients.

To Make:

*Combine cucumber, carrot, 1 teaspoon salt, sugar and vinegar in a medium bowl and toss to combine. Set aside.

*Divide meat into four even piles and shape into burger patties about 1/2 inch wider than burger buns. Season liberally with salt and pepper and set aside.

*Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to pre-heat for 5 minutes. Clean and oil the grilling grate.

*Place burgers directly over hot side of grill and cook until well-charred, about 2 minutes. Flip patties and brush with sauce. Cook on second side until well-charred, about 2 minutes longer, brushing with sauce occasionally. Flip burgers again, transfer to cooler side of grill, brush with more sauce and continue to cook, continuing to brush with sauce occasionally, until patty registers 125° F to 130° F on an instant-read thermometer for medium rare, about 5 minutes total, or 135°F to 140° F for medium, about 6 minutes total. Top each burger patty with 1 slice cheese, then transfer to a large plate and tent with aluminum foil.
     -Note: If you don’t have a grill, you can also cook these in a pan. A good guide can be found here.

*Toast buns directly over hot side of grill until browned, about 30 seconds.
     -Note: If you’re using a pan for this recipe, just pop the burger buns in a toaster oven.

*Place bottom buns on a cutting board and top with burger patties. Top each burger with chopped kimchi, carrots, cucumber, and scallions. Close burgers and serve!

Yield: Serves 4
Active Time: 45 minutes
Total Time: 1 hour

Now take a look at these “Ten Tips for Making Better Burgers” and get grilling! Have a wonderful and safe holiday weekend.

Recipe: Kale and Soba Salad with Avocado Miso Dressing

 

Kale and Soba Salad with Avocado Miso Dressing

 

While this blog might suggest that my diet consists entirely of splurge-worthy meals and dessert, I actually look at eating as a balancing act. During the week, I practice clean eating with lots of vegetables and minimal meat and carbs and, on weekends, I “cheat,” eating and photographing some truly delectable things. Because the weekend cheats are such a small portion of what I eat, I’m always on the look-out for quick, healthy meals, and this creamy, crunchy and filling Kale and Soba Salad with Avocado Miso Dressing (adapted from A House in the Hills) totally fits the bill. Bonus: it’s delicious when served cold and perfect for hot summer nights.

 

Ingredients:

 

1 bunch dino/lacinato kale

1-2 package(s) buckwheat soba noodles

     *This is up to you. My boyfriend and I used two packages so we’d have leftovers and had more than enough kale and sauce.

1 avocado

1 garlic clove

1 tablespoon extra virgin olive oil

3 tablespoons white miso

1/2 lime

1/2 cucumber cut into chunks or ribbons

Sesame seeds for garnish (optional)

 

To Make:

 

*Follow the instructions on the soba’s packaging to cook the noodles.

 

*While the noodles are cooking, remove the stems from the kale and cut them into small pieces or ribbons and chop the cucumber.

 

*In a blender or food processor, combine avocado, garlic, miso, olive oil, juice from 1/2 lime and 3/4 cup water (more or less to achieve a consistency you like).

 

*When noodles are cooked, drain and rinse with hot water.

 

*In a large bowl, combine kale, cucumber, noodles and avocado miso dressing.

 

*Garnish with sesame seeds and serve with a wedge of lime.

     *This can be served warm or can be chilled before serving.

 

Serves 2 with some leftovers

 



Recipe: Raspberry Crumble Bars

With the warm and fuzzy feelings of Valentine’s Day still in my system, I found myself craving something pretty to look at and sweet to eat, and these raspberry crumble bars from my pal Gastronomy Blog totally fit the bill. This relatively simple recipe turned out smashingly, yielding a perfectly crumbly, buttery crust and deliciously tart filling. Between home and my office, we’re burning through them pretty quickly. Here’s the recipe:

For the crust and crumb:

* 1 1/2 cups all-purpose flour
* 1 cup firmly packed dark brown sugar
* 1 1/4 cups rolled oats
* 3/4 teaspoon salt
* 3/4 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon cinnamon
* 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

For the raspberry filling:

* 1/4 cup firmly packed dark brown sugar
* 1 tablespoon grated lemon zest
* 1/2 teaspoon cinnamon
* 2 tablespoons all-purpose flour
* 1 pound raspberries (fresh or frozen)
* 1/4 cup fresh-squeezed lemon juice
* 2 tablespoons unsalted butter, melted and cooled

*Makes 24 bars

1) Make the crust and crumb

Pre-heat oven to 350° F. Butter the bottom and sides of a 9-by-13 inch glass/Pyrex or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on the ends (This will make it easier to remove the bars from the pan once they are baked). Butter the parchment.

Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.

I was feeling too lazy to bust out the food processor and, as you can see, opted to use my blender. The blender, however, was decidedly too weak for the task and ending up slowing me down a good deal. If you have a food processor, let me be a cautionary tale– use it! 

Reserve 1 cup of the mixture and set aside. Don’t forget this important step!

Pour the rest of the mixture into the prepared pan and use your hands, a measuring cup or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.


2) Make the raspberry filling

In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter, and toss gently until the raspberries are evenly coated.


3) Assemble and bake the bars

Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.

Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.

Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.

4) Enjoy!

Mexican Passover at Rosa Mexicano

Passover begins tonight at sunset, and many restaurants are hosting Passover dinners (or seders) or offering Passover-inspired menus. Although a seemingly unlikely candidate for a Passover menu, LA Live’s Rosa Mexicano will be hosting a “Mexican Passover” from March 24-April 5 as part of their “Flavors of Mexico” program.

This weekend, Rosa Mexicano’s Executive Chef John England hosted a cooking demo of some of the Passover-inspired dishes–complete with recipes. Although some of the dishes include flour or mix chicken stock and dairy, these ingredients could easily be substituted with ones that are kosher for Passover.

On Saturday, Chef England made (and let his wannabe chefs sample):

Appetizers:

Crema de Pollo con Chile Guajillo/Creamy Chicken and Guajillo Chile Soup

Spinach and Potato Kugel

Entree:

Mixiote de Barbacoa de Res/Banana Leaf Wrapped Beef Brisket

Dessert:

Emparedado de Helado/Mexican Macaroon Ice Cream Sandwich with Blueberry Swirl Creme Fraiche Ice Cream and Pistachio Macaroons (garnished with Tomatillo-Blueberry Compote and Lemon Creme Fraiche)

Although some of the dishes were a little too complicated for this kitchen novice (it was difficult just to follow Chef England as he made the macaroon!), I intend to pull elements from all of the dishes for this year’s Passover. For example, the salsa for the mixiote (brisket) can also be used as a marinade for skirt steak, chicken, or short ribs. I’d also love to attempt to make my own macaroons.

The Mexican Macaroon Ice Cream Sandwich

Chef England was lovely, informative and was very helpful in suggesting grocery stores/markets where one might find the uncommon ingredients in the dishes.

Rosa Mexicano hosts themed cooking demos throughout the year. Be sure to check out the Chef’s Corner of the Rosa Mexicano website for details on upcoming events.

Feel free to email nomsnotbombs@gmail.com if you’re interested in any of these recipes.

Rosa Mexicano at L.A. Live

www.rosamexicano.com

800 W. Olympic Blvd.

Los Angeles, CA 90025

(213) 746-0001

Making Spam Musubis

One of the first things that people usually ask me about Hawaii is, oddly enough, not about the beaches or the weather but about the food. The question, usually asked with a combination of interest, incredulity and a tone that indicates that the asker is slightly grossed out is, “Do you really eat Spam there???”

Yes, we do–especially in the form of spam musubis. You can get them as a dine-in or take-out option in many restaurants, grab one from a grocery store or gas station on your way to the beach or snag one at your school’s cafeteria. The Honolulu Advertiser even has a “Best Spam Musubi” category in its “Best of the Best List” every year.

And before you say “Ewwww,” let me tell you that I wasn’t always a fan (the mysterious meat in a can doesn’t have the nickname “Spare Parts And More” for no reason). I was disgusted by the stuff until I started eating it teriyaki-style rather than just grilled straight out of the can. Since realizing that I don’t hate the stuff, I’ve started making them myself and kicking them up a notch and have even converted a few other Spam-haters.

Here’s what you’ll need to make your own nommy musubis:

Ingredients:

1 Can of Spam

Rice (The amount depends on how big you want your musubis to be, but 2 cups should be good)

Nori (or dried seaweed–for wrapping)

Soy Sauce

Sugar (I prefer to use brown sugar)

Optional:

Furikake–a Japanese condiment with dried nori and sesame seeds. (You should be able to find this in the Asian food section of your local grocery store or, if not, try a Nijiya Market, Marukai or another Asian grocery store)

Musubi maker

First, slice up your spam. You can make the slices as thick or as thin as you’d like–depending on how many musubis you want to make. I usually end up with about 10-12 slices.

Place the spam slices in a pan on medium heat and cook them until they are slightly firm (this isn’t an exact science. You just want them to be less squishy than when you first put them in the pan).

While the spam is cooking, mix up equal parts soy sauce and sugar–be sure you have enough to cover the bottom of your pan. If it’s not salty enough for your taste, add more soy sauce! Not sweet enough? Add more sugar. This is all about your tastes.

Pour the mixture over the spam. When the spam is brown on the underside, flip it over. Keep cooking until your soy sauce/sugar mix has fully soaked into the spam.

Next lay out your nori. If you have a musubi maker, center it on the nori. Add a thick layer of rice in the musubi mold or, you don’t have one, just plop the rice in the middle and, if you’d like, a layer of furikake.

Next, add a slice of spam, another layer of furikake and another layer of rice. Now, if you have a musubi maker, put the musubi maker-top on top and press down hard. If you don’t have one, your musubi will be less firm but don’t worry!

Wrap one end of the nori around the rice. Use a dab of water to wet the other end so that it’ll stick. And voila! Spam musubi!

If you have leftover rice and spam, try making some fried rice or chop up the spam and add it to instant ramen to give it new life. Either way–enjoy!