Bulgogi

This is a great way to use your leftover pulled pork or roasted chicken. The BBQ Sauce from Kogi BBQ was created by Chef Roy to be strong flavored enough to match the smokiness of BBQ’d pork or roasted chicken. You can add use kimchi (spicy pickled Korean cabbage) to top the tacos, or make a quick cucumber pickle like I have. The recipe for the quick cucumber pickle is below.

serves 4

1 pound cooked pulled pork, cooked shredded chicken
12 corn or flour tortillas
1/4 cup Quick Cucumber Pickle (below) or prepared kimchi (Korean pickled, spicy cabbage)

For the Kogi BBQ Sauce
2 tablespoons Korean fermented hot pepper paste (gochujang)
3 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
2 teaspoons sesame oil

Whisk all ingredients together until sugar has dissolved and mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator.

For the Quick Cucumber Pickle
I like using English cucumbers or Japanese cucumbers – the skin is thinner and they have less seeds. If you have a Mandoline Slicer it certainly will make the job much easier.

1 large English cucumber (or 2 Japanese cucumbers), sliced very thinly
2 tablespoons rice vinegar
1/2 teaspoon sugar
1/2 teaspoon finely minced fresh chili pepper (or more depending on your tastes)
generous pinch of salt

Mix together all ingredients. You can make this a few hours in advance and store in refrigerator, however the longer it sits, the less “crunch” you’ll have. I like making this cucumber pickle 1 hour prior, storing in refrigerator and serving it cold on the tacos for texture and temperature contrast.

South African Vegetable Curry

Joan Bacharach shares this curry from the Cape Malay community in South Africa. She serves it with brown rice, shredded coconut, and chutney.

Ingredients

• 3/4 pound green beans, rinsed, ends trimmed
• 1 head cauliflower (1 1/2 lb.), rinsed
• 1 green bell pepper (6 oz.), rinsed, stemmed, and seeded
• 1/2 pound (1 1/2 cups) dried peaches
• 2 tablespoons salad oil
• 1 onion (1/2 lb.), peeled and thinly sliced $
• 2 tablespoons minced fresh ginger
• 2 cloves garlic, peeled and chopped
• 2 cinnamon sticks (each 2 in.)
• 2 tablespoons curry powder
• 1/2 teaspoon ground turmeric
• 1 1/2 cups vegetable broth or fat-skimmed chicken broth
• 3 cups (1/2 lb.) coarsely shredded cabbage
• Salt
• Apricot-Lemon Chutney

Preparation

1. 1. Cut carrots into 1/2-inch-thick slices. Cut beans into 1 1/2-inch pieces. Cut the cauliflower into 1 1/2-inch florets. Cut pepper and peaches into 1-inch pieces.
2. 2. In a 5- to 6-quart pan over medium-high heat, stir oil, onion, ginger, garlic, and cinnamon sticks until onion is limp, 5 to 7 minutes. Add curry powder and turmeric; stir 30 seconds. Add broth, carrots, beans, cauliflower, bell pepper, peaches, and cabbage; bring to a boil over high heat.
3. 3. Cover and simmer over low heat, stirring occasionally, until carrots are tender when pierced, 20 to 25 minutes. Add salt to taste.

African Vegetable & Side Dish Recipes

The vegetable and side dish category contains dishes that use little or no meat, fish, or fowl, or use them more as a seasoning than as a main ingredient. These may be served as side dishes in a Western-style meal; in Africa these dishes, plus a staple or Fufu-like dish often constitute the entire meal.

Adalu
Aloco
Beans and Rice
Boiled and Mashed Vegetables
Breadfruit
Feuilles de Manioc
Fool Medames
Futari
Gari Foto
Githeri
Greens in Peanut Sauce
Greens with Green Pepper
Ifisashi
Irio
Kachumbari
Kelewele
Koko na Nyama
Kosheri
Kpwem
Maharagwe
Mbaazi wa Nazi
Mchuzi wa Biringani
Mfumbwa
Moroko
Njamma-jamma
Okra & Greens
Plantains in Coconut Milk
Plantains in Palm Oil
Red-Red
Saka-Madesu
Saka-Saka
Squash with Peanuts
Sweet Potato Greens with Fish and Shrimp
Umngqusho

Mozambique Vegetable Stew

Ingredients:

• 1 Tbsp olive oil or to taste
• 2 cloves garlic, minced OR a pinch of asefetida
• 1 Tbsp or to taste minced fresh ginger
• 1 Tbsp or to taste minced fresh jalapeno pepper
• 1/2 cup diced sweet onion
• 2 stalks celery, sliced lengthwise and chopped into bits
• 1 large sweet potato or yam, peeled and chopped into bite sized pieces, OR 3 carrots diced, OR a small butternut squash peeled and chopped
• 1 bunch kale, stemmed and chopped in small pieces (3 cups) OR 1 head broccoli, stalks peeled, chopped small
• 1 cup chopped green beans OR frozen green beans OR 1 small zucchini cubed
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 cup unsalted tomato sauce
• 1/2 - 1 cup unsalted vegetable broth
• 1 cup coconut milk
• Optional: 1 cup diced seitan or cooked red chili beans or kidney beans
• Fresh ground black pepper to taste
• 1/2 tsp Salt OR 1 tsp soy sauce or Braggs liquid aminos OR to taste
• 1/2 bunch chopped cilantro OR parsley

Cooking Tips:

C. throws in whatever veggies are in the fridge.At our house, that's usually a lot. So I broke out the veg choices into groups, and went with sweet potato, kale, frozen green beans, AND zucchini, besides the obligatory onion, garlic and ginger.

I left out the jalapeno because we're not spicey food fans. I also added seitan, which made our Mozambique vegetable stew a main dish instead of a side dish.

This recipe is quick to make - the secret is to chop the veggies small. If you like your veggies uncrunchy, just cook until it seems right to you.

The resulting vegetable stew is rich, spicy, and delicious. I served it with white basmati rice (no time to cook brown rice), green salad, and crusty sourdough bread with hummus.

Directions:

1. Heat the olive oil on low in a heavy wide sauté pan while you peel and chop veggies
2. Turn up the heat a bit, sauté the celery, garlic or asefetida, onion, fresh ginger and jalapeno briefly
3. Add the yam, stir and cook 5 minutes, lower heat, cover and cook 5 minutes
4. Add the yam or carrots
5. Turn up the heat again, stir and cook 5 minutes
6. Add the FRESH greens beans or zucchini, plus the cumin and turmeric, stir and cook briefy
7. Add the tomato sauce and vegetable broth, stir and cook until hot, cover and simmer 5 minutes
8. Add the coconut milk, stir and cook two minutes, adding more broth as needed if it seems too thick
9. Add the chopped kale or broccoli, stir and cook two more minutes
10. Add FROZEN beans if you're using them, and optional seitan or beans
11. At this point, cook a few minutes extra if the veggies seem to need it
12. Add fresh ground black pepper, salt, shoyu or braggs liquid aminos to taste
13. Turn off heat and cover
14. Serve garnished with chopped cilantro OR parsley

Chakalaka (South African Vegetable Stir-Fry)

3 medium onions, diced

3 medium carrots, diced
2 medium green bell peppers, diced
3 medium tomatoes, diced
curry powder, to your taste
salt, to taste
pepper, to taste
green chili (optional)
1 vegetable bouillon cube
1 teaspoon chili powder
1 -2 tablespoon oil, for frying
1/4 cup water
Directions:

1
Fry the onion and pepper together with oil in a large skillet until the onion is clear.
2
Add the grated carrots, tomatoes, water, and all the seasonings to your liking and cook for about 15-20 minutes.

Here's a site with a lot of Ethiopean recipes.

Ethiopian-style Lentils With Yams (or Sweet Potatoes)

Ingredients:

½ onion , diced
3 garlic cloves , minced
1 teaspoon fresh ginger , minced
½ small sweet potatoes or ½ small yam , diced
¼ red sweet bell pepper , diced
1 teaspoon olive oil
2 tablespoons lentils (split red)
1 -2 teaspoon tomato paste
1 cup water
¾ teaspoon paprika
½ teaspoon ground coriander
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
¼ teaspoon ground fenugreek
¼ teaspoon ground ginger
salt or soy sauce
black pepper

Directions:

1 saute the onion, garlic, ginger and yam in olive oil at medium heat until the onions are almost translucent.
2 add the red bell pepper and saute for an additional minute.
3 add the lentils, tomato paste and water.
4 bring water to a boil.
5 add the paprika, coriander, allspice, fenugreek and ginger.
6 lower heat slightly and allow the stew to simmer for 20 minutes or until the lentils are tender and all the water absorbed.
7 add salt, soy sauce and black pepper as needed, and serve.

As long as we're talkin' Ethiopian, howzabout some Honey Wine?

2 cups water
1⁄3; cup honey
1 (3 cup) bottle white wine (light, mildly sweet wine such as a riesling, soave or pinot grigio)

Directions:

1 In a small saucepan, heat the water and honey over low flame, stirring until the honey is completely dissolved. Remove from heat and chill completely.

2 Pour the honey water and wine together into a decorative glass decanter, mix together and serve lightly chilled.

I changed this, since the original recipe was waaay too complicated for most punky cooks (Hey, I certainly don't wanna spend days making bread! This one is much faster)

Injera, quick (Ethiopian crepe)

Serving for 2 people, yields 5 to 6 Injera...
99% Teff, 1% Self Rising Yeast *

1 lb - of Teff Flour
3 cups of luke warm water
1 teaspoon of yeast *
- a large bowl, for mixing
- large pancake pan, for baking

1. Mix by hand, 1lb of Teff with 3 cups of water along with 1 teaspoon of yeast.
2. Set aside overnight (24 hrs) outside. For fermentation to take place.

3. Preheat pan, and leave on low fire/heat during baking.
4. Bake in a circular motion, same as a pancake. Only heated on one side, takes about 2 minutes.

5. Take injera out carefully (hot) and set aside on a plate to cool down before eating.

* If this is your first batch of injera, use the teaspoon of yeast; but if you plan to make injera regularly... then save about 3 soup spoons of the mix for your next injera. This will act as a self rising yeast on your next batch of injera; save it in your fridge it will stay for over a month. This is the same process of saving some of your current dough for your next batch of sour dough cakes or cookies.

Heat up your skillet to the highest setting, just slightly above 500 degrees.

Once the skillet is good and hot (this takes a little while), you need to sprinkle about 1/2-1 tsp. salt on the surface. Using a damp, clean cloth, rub the salt into the skillet in a circular motion. You must do this after every few injeras. It aids in achieving the ain (bubbles) in the injera. But salt isn't good for the Teflon coating, so try to only use it as needed so that your mitad will last longer.

NEVER use oil on the surface!!!!! I read that oil permanently adheres to and changes the properties in the Teflon. I use my skillet only for injera. Never anything else.

Once you have salted the skillet, gently stir the injera batter to get it mixed up and pour approximately 1 cup of the starter onto the hot mitad. In Ethiopia, injera is made by pouring in concentric circles working toward the middle. In America, this method does not work. It produces a very thick injera. Perhaps this has to do with altitude? I don't really know. But I do know what works!

Your pour the starter onto the skillet then pick it up and shake it gently in order to get the starter spread out over the entire surface of the skillet.  Cover it with the lid. Once steam starts pouring out of the small vent in the mitad, lift the lid just a little to check on the injera. If it has started to lift up a little bit around the edges, it is ready to come off.

If you cook injera too long, it becomes soggy and gummy, as the steam is trapped inside.

The injera will look gummy and not good when you first take it off. As it cools, it becomes the nice spongy consistency of injera.

 Note: If you stack the injeras on top of each other right away, they will stick together and you won't be able to separate them. If you let them cool on a sheet first, then stack them, they will peel apart when you're ready to use them.

Jack Daniels Steak

Disclaimer: I've never actually made this, but 1) It's dead easy, and 2) It sounds mouth-watering!

You'll need some kinda tupper-ware type container big enough for your steak (and treat yourself- get the best cut you can afford).

Take 1 jigger of Jack Daniels and 1 teaspoon of brown sugar, put in container, swirl around to dissolve sugar. Put in the steak, let it get coated on 1 side then flip over, put the lid on and marinate in fridge for 24 hours.

That bad boy should be tender enough to cut w/ a fork! Enjoy!

Beer Bread

Is this ever a shoo-in for the GaragePunk Hideout!

Ingredients

* 1 12oz regular beer (room temp)
* 1/4 cup sugar
* 3 1/2 cups "Self Rising" flour

Preheat over to 350 degrees.
*
Place all ingredients into a mixing bowl.
*
Mix well with a fork. (Batter may have some small lumps.)
*
Pour in a 9 inch greased bread pan. (You can even use a non-stick spray)
*
Spread batter evenly in pan reaching all 4 corners.
*
Bake for 1 hour 10 minutes. (Since oven times can vary start checking at around 50 minutes.)

Jicama salad

(hick-uh-muh) What th?!

Just found this recipe (sounds good), but this one's even easier.

Peel and shred 1 jicama, drizzle on the juice of 1 lime, toss. Voila!

Makes salad for 2 or 3 people.

LOCRO DE ZAPALLO / Acorn Squash Stew

Ingredients :

1 lb (1 ½ k) squash (acorn or similar) peeled, cut in pieces
1/3 cup oil
1 medium size onion, finely chopped
2 garlic cloves, grounded
2 teaspoons ground ají amarillo fresco / fresh yellow aji (chili)
1 teaspoon oregano
¾ cups peas
3 potatoes, skinned, cut in 4
2 corns, cut in slices
½ cup evaporated milk
¾ cup farmers cheese (ricotta, feta), diced
3 olives, pitted and halved
Salt
Pepper

Preparation:

Heat oil in a pan and sauté onion, garlic, ají and oregano. Cook a few minutes and add squash, peas, potatoes, and corn.

Cover pan, lower heat and simmer until ingredients are cooked.

Add milk and fresh white cheese. Mix. Correct seasoning.

Serve with strips of fresh white cheese, olives and white rice.

Peruvian Steak, Rice & Beans

Tacu tacu is a meal in itself - a filling, nutritious, hard-working man's lunch plate special. It's thought to have originated as a way for the African slaves to make an economical meal out of leftovers, and it is certainly now recognized as an Afro-Peruvian specialty. Traditional tacu tacu consists of a rice and beans pancake, a thin "sábana" (sheet) of steak, and a side of fried plantain, all topped off with a fried egg. It may sound complicated but it's actually easy to make and really good. There are excellent seafood versions of tacu tacu as well.

Ingredients:

5 slices of bacon
1 medium onion, chopped
1 teaspoon chile powder or chile paste (or to taste)
1 1/2 cups cooked beans (canned are fine)
1 1/2 cups cooked rice
20-25 saltine crackers
4 pieces of very thin steak (for stir-fry)
4 tablespoons butter
Vegetable oil for frying
2 bananas or plantains
4 eggs
1/3 cup of thinly sliced onion for garnish

Preparation:

Saute the bacon until crispy.

Remove bacon (save for another use), and use the bacon grease left in the pan to sauté the chopped onion with the chile powder (or chile paste), until soft and golden.

Stir in the beans and mash them with a wooden spoon until they are pretty well broken up. Add the rice and stir.

Cook, stirring, until the rice and beans are heated through. Remove from heat, let cool, and season with salt and pepper to taste.

Process the saltine crackers in a food processor to make fine crumbs. Set aside 1/2 cup of the crumbs for later use.

Sprinkle a layer of crumbs on a cutting board, and place a piece of steak over the crumbs. Sprinkle the steak with salt and pepper, and pound the steak with a meat pounder until flat and thin. Flip the steak over and sprinkle with salt and pepper. Repeat with the rest of the steaks.

Heat butter and 2 tablespoons of vegetable oil in a skillet until hot, then sauté steaks for 2 minutes on each side, or until desired doneness. Remove from heat and place steaks on a plate. Cover them with foil and keep them warm in a low temperature oven until ready to serve.

Cook the rice and bean panackes: Shape the cooled rice and bean mixture into 4 flattened, football-shaped patties. Press them into the remaining saltine cracker crumbs, covering both sides.

Using the same skillet that cooked the steaks (uncleaned), heat 2 - 3 tablespoons of oil. Add the patties (1 or 2 at a time if necessary) and cook, 2-3 minutes per side, until golden brown and crispy on the outside. Remove patties from heat and cover with foil to keep warm.

Peel the bananas and slice each in half crosswise. Slice each piece in half lengthwise, to make 8 pieces. In a clean skillet or pot, fry the banana (or plantain) slices in an inch of vegetable oil. Sprinkle with salt and set aside.

Assemble the tacu tacu: On each plate, place one of the rice and beans patties. Top it with a piece of steak. Place a slice of fried banana on each side of the plate.

In a large skillet, melt 2 tablespooons butter until hot. Crack the eggs into the skillet and fry for 3 to 4 minutes. Top each piece of steak with a fried egg.

Garnish with some thinly sliced onions and serve.

Pesque de Quinoa (Stew)

Prep Time: 5 minutes
Cook Time: 40 minutes

Ingredients:
1 cup quinoa
2 cups milk
1 medium potato, cut into 1 inch cubes
1 medium onion, chopped
1 tbsp butter
1 tbsp goat cheese
Pepper and salt to taste

Prep:
In a strainer, wash the quinoa thoroughly

Cooking:
In a medium pot, sauté onion in butter until soft. Add the quinoa and milk, and bring to a boil. Lower to a simmer, and add the potato. Simmer, covered, 30-35 minutes or until liquid is absorbed.

Remove from heat, and mix in goat cheese, salt, and pepper.

You can add 2 beaten eggs, as well.

This dish is really easy and wonderful. I definitely recommend trying it.

Ajiaco De Papas - Peruvian Cheesy Potatoes

Ingredients

3 Pounds new potatoes
3 cloves garlic -- finely chopped
6 scallions-- finely chopped
3 Tbsp. of Aji Paste or 3 Medium serrano peppers -- finely chopped
2 Tablespoons olive oil
salt And Pepper -- to taste
1 Cup Half And Half
3/4 Pound queso fresco Or feta -- cubed
3 Medium Hard-Boiled egg -- coarsely chopped

How to make it

Peel potatoes if desired. Boil lightly in salted water.
When done, drain well and cube.
Saute garlic, onion, and chiles in oil until the onion is golden.
Add potatoes and milk.
Stir carefully so as not to mash potatoes.

1/2 lb red onion, thinly sliced
1/2 cup white vinegar
1/2 teaspoon black pepper, cracked
1/2 teaspoon cumin seed, roughly chopped
1/2 teaspoon dried oregano
2 garlic cloves, sliced
1 tablespoon sugar
3/4 teaspoon salt
1 small beet, trimmed peeled and cut into 8 wedges

Wow, i just stumbled across this post years after the fact. Hopefully Kopper has checked out an ARRG bout by now! I have actually been a roller derby announcer for our local league, the Fox Cityz Foxz, since their inception in 2008. I've also announced at a lot of tournaments, including North Central and South Central regionals. I've announced plenty of Arch Rival bouts! It's fun, but it has been steadily moving away from the punk rock/weirdo roots towards a more legit sport type thing for the last five years or so. However, being a roller derby announcer did nicely fill the void left by my not being in a band; if the gig paid at all i'd call it the "punk rock retirement plan" ((which is what Geoff of HILLBILLY CASINO calls rockabilly)).

I'm watching season one and two of "The White Shadow". i remember Mad Magazine ever ran a joke about how the show flopped BECAUSE IT WAS A GOOD SHOW.....

When I lived in Seattle in 1998 the Egyptian showed what it thought was going to be the original theatrical release of Blade Runner with the Unicorn Dream tacked on. What it recieved was a hybrid cut that had that, minus the narration. Best version of the flick I've ever seen. The book about the making of the Blade Runner film talks about different releases, but I don't remember reading about this one.

Has anyone else seen any other versions?

Thanx for the heads up Dave:)

dave said:

Haven't read any Rowling, but I read a review of this, and it does sound really intriguing. I'm ready after I clear my hold stack.

P.S If you want fantasy for an adult, I recommend Susanna Clarke's JOHNATHAN STRANGE AND MR. NORELL. Excellent.

sleazy said:

Finally, she gave up that Sh**ty Potter GArBAGE for something SERIOUS.....SHE'S SELLING MILLIONS OF COPIES ALREADY :)

Haven't read any Rowling, but I read a review of this, and it does sound really intriguing. I'm ready after I clear my hold stack.

P.S If you want fantasy for an adult, I recommend Susanna Clarke's JOHNATHAN STRANGE AND MR. NORELL. Excellent.

sleazy said:

Finally, she gave up that Sh**ty Potter GArBAGE for something SERIOUS.....SHE'S SELLING MILLIONS OF COPIES ALREADY :)

Sleazy, is this old or new? Never heard of it (and I live in Portland, har!)

sleazy said:

Finally, she gave up that Sh**ty Potter GArBAGE for something SERIOUS.....SHE'S SELLING MILLIONS OF COPIES ALREADY :)