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Category: Fusion

Carrot Kimchee over Jerk Potatoes

Published by jarandhel on March 21, 2015
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Carrot Kimchee over Jerk Potatoes

Quick pickled carrot kimchee over jerk potatoes. Two great spicy tastes that go great together.
Prep Time 1 hour
Cook Time 7 minutes
Total Time 1 hour 7 minutes
Servings 1
Author Jarandhel Dreamsinger

Ingredients

Carrot Kimchee

  • Bunch of small baby carrots sliced in half lengthwise.
  • 3-5 tablespoons of salt.
  • Five tablespoons rice or white vinegar.
  • Two tablespoons of Korean red pepper one finely ground, one coursely ground. You may add more if, like me, you are nucking futz.
  • Ground ginger and garlic powder to taste.
  • 4 teaspoons of sugar.

Jerk Potatoes

  • 1 or 2 small potatoes cubed.
  • 2 heaping tablespoons butter.
  • Jerk seasoning to taste.

Instructions

Carrot Kimchee

  1. Place sliced carrots in a bowl.
  2. Add salt.
  3. Mix well. Set aside to sit for one hour.
  4. In a separate bowl, combine the other ingredients.
  5. When the hour is up, drain the liquid from the bowl of carrots and pour this mixture over them.
  6. You may add a little more vinegar if necessary to make sure they are at least half covered.
  7. Let sit for another hour.

Jerk Potatoes

  1. Place cubed potatoes in a bowl. Place butter on top of potatoes. Cover lightly with jerk seasoning, to taste. Microwave for 5 to 7 minutes.
  2. Serve the carrots over the potatoes. They go great together.

Recipe Notes

This is a "quick" kimchee, not the really traditional stuff which uses no vinegar. Radishes could also be used instead of carrots.

Thermonuclear Chicken Stir Fry

Published by jarandhel on March 20, 2015
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Thermonuclear Chicken Stir Fry

It’s a little like Thai yellow curry, but way hotter. Plus, no milk or coconut required. Frozen vegetables, including soup vegetable mixes or stir fry mixes, can also be added to the recipe if you like. Ultimate result is really tasty and quite cheap to make. You’ll probably want to reduce the amount of korean red pepper used unless you enjoy extremely spicy foods.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2
Author Jarandhel Dreamsinger

Ingredients

  • 1 Large Potato
  • 1 small onion
  • 1 Large Chicken Breast bonless, skinless or 3 Small Chicken Breast Tenderloins (same)
  • Vegetable Oil not olive oil, I think that'd ruin the taste Enough to coat bottom of skillet in thick layer, though could use less if desired.
  • Water - Enough to completely cover everything in skillet.
  • 2 heaping tablespoons finely ground korean red pepper from H-Mart
  • 2 heaping tablespoons coarsely ground korean red pepper from H-Mart
  • 1 tablespoon finely ground ginger
  • 1 tablespoon garlic salt or garlic powder

Instructions

  1. Chop up the potato, the onions, and the chicken breasts into pieces, each no bigger than the smallest joint of your pinky.
  2. Coat the bottom of the skillet with a thick layer of vegetable oil. At the very least enough to coat all of the ingredients if you toss them in it.
  3. Add the spices and toss the ingredients till they are thoroughly mixed.
  4. Pour enough water into the skillet to completely cover all ingredients. Toss again to mix the spices & oil with the water.
  5. Cook uncovered on burner on high till 1/2 to 3/4 of the liquid has boiled off. Stir frequently.
  6. Serve. Salt to taste.

Steak & Pinto Bean Masala Rice Casserole

Published by jarandhel on March 20, 2015
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Steak & Pinto Bean Masala Rice Casserole

A very delicious and easy-to-make variant on traditional rice casseroles. Instead of creamed soups, this one uses Calcutta Masala Sauce as a base.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Jarandhel Dreamsinger

Ingredients

  • 2 Cups White Rice Dry
  • 2 8 oz Steak Tenderloins
  • 1 16 oz Canned Pinto Beans
  • 1 16 oz Calcutta Masala Simmer Sauce

Instructions

  1. Cook the rice.
  2. While the rice is cooking, or shortly after it is done, cut up the steak tenderloins into small chunks about the size and width of the last joint of your pinky finger.
  3. Fry steaks on medium heat. Cooking oil should not be necessary.
  4. Preheat oven to 350 degrees.
  5. Combine rice, a can of organic pinto beans, steak, and 16 ounces Calcutta Masala Simmer Sauce from Taj Ethnic Gourmet (or your preferred brand) in a large casserole dish.
  6. Bake for 15 minutes. Salt and pepper to taste