Sometimes I read a recipe and I see it different in my head than what I read. I think I improved a recipe that I read from a major publication. Anyways this came out FORKING GREAT and it makes two servings. You do need gochujang for this recipe (that is why it looks like chicken salad instead of egg salad) . I strongly recommend to buy an Asian Brand from an Asian Grocery Store because the stuff they sell at your neighborhood grocery store isn’t much different than ketchup and it’s not the taste that you are going for.

Ingredients for around 2 servings

4 eggs – hardboiled

1 Tablespoon gochujang (preferably an actual Asian Brand)

1 Tablespoon prepared Chinese mustard

1/2 teaspoon toasted sesame oil

fresh ground black pepper – to taste

sea salt – to taste

1/4 cup peas

1 scallion – sliced thin

1 Tablespoon – cilantro

Optional – 1 Tablespoon mayonnaise for drizzle for finishing.

Directions

Boil the eggs in boiling water for ten minutes. Next place eggs in ice bath and let then chill about 30 minutes.

In a small mixing bowl add the gochujang, mustard, sesame oil, and peas.

Peel and chop the eggs and add to gochujang mixture. Add salt and pepper to taste. Top with scallions and cilantro. Do an optional mayonnaise drizzle if desired.

ENJOY!!!!

I can across a recipe from Milk Street for Red Chimichurri. For some reason I imagined it going with parsnips. I didn’t do their recipe as written and changed the formula some. The biggest change I made was changing the amount of oil they put into it. I cut the amount of oil to around one third and added some water instead. My homemade smoked pecan sea salt might have also made a delicious difference here. Anyways this came out FORKING AMAZING but it is spicy…….Not sure if it would be as delicious with less heat?………. It’s so FORKING delicious I don’t want to screw with it……..I added some roasted red peppers to cool it off a little at the end.

Ingredients for around four servings

1 lb parsnips – (peeling is optional…organic don’t peel) cut into chunks (if core is woody remove it……If you knife passes threw keep core)

4 Tablespoons water

4 Tablespoons canola oil

2 Tablespoons sweet paprika

2 Tablespoons red pepper flakes

2 Tablespoons dried oregano

4 cloves garlic – ground to paste

4 Tablespoons balsamic vinegar

1 teaspoon sea salt – preferably smoked pecan sea salt

non stick spray

Directions

Preheat oven to 400 F.

Really you can cut your parsnips however you want but if you cut them similar to what I did they will get done in around 30 minutes. I cut mine like this.

In a large bowl mix together the water, canola oil, sweet paprika, red pepper flakes, dried oregano, garlic, balsamic vinegar, salt. Mix well. Mix in parsnips to get well coated.

Spread out the parsnips in a single layer on a sheet pan. They get covered with foil that was sprayed with non-stick spray so the top foil doesn’t stick to the parsnips.

They go on the middle rack for around 30 minutes or until the parsnips are fork tender.

I added two roasted red peppers. This is SPICY but it really is FORKING DELICIOUS!!! A special THANKS!!!!! to Milk Street so I could come up with what I got here!

I have a bunch of odds and ends that I have to use up and a cabbage.

1 – cabbage , core removed rough cut

1 onion peeled – rough cut

2 red jalapeños – core removed – fine dice

about 3oz garlic confit

about 6 anchovies

juice of one lemon

big splash home made pepper brine

handful lightly crushed pistachios

sea salt & fresh ground black pepper – to taste

Preheat oven to 350F.

Melt (in pan or microwave) the garlic confit, lemon juice, brine, pistachios and anchovies together.

You want the cabbage, onions, and peppers In a large bowl.

Pour the garlic confit mixture all over the cabbage.

Spread out the cabbage on baking sheets with rims.

Put them mostly on middle rack and if you need another rack use bottom rack.

Cook till slightly caramelized. (in my oven this took 40 minutes but keep in mind that timing can differ.

Add sea salt and black pepper to taste.

No recipe Odds and Ends Tasty Cabbage.

Enjoy!!!!

I’ve heard of rose harissa but never have actually tasted rose harissa before. Then I came across a recipe for cabbage with rose harissa. The funny thing about finding that cabbage with made with rose harissa recipe was that it is by Ixta Belfrage who is a cook and cook book author and has worked for Yotam Ottolenghi in his Test Kitchen. The Cabbage with rose harissa in the ingredients for the recipe doesn’t have a rose harissa recipe to it. I guess you can purchase jarred rose harissa or find a recipe and make it yourself. I found Yotam Ottolenghi’s Master Class Recipe for Rose Harissa on www.Masterclass.com . I had the majority of the ingredients that this recipe needs but I had to make a few minor changes or substitutions. Rose petals was the only ingredient that I omitted. To my surprise Rose Harissa taste very different from regular harissa. You do taste rose in the background but it isn’t gross. The peppers are much more bold in rose harissa than from regular harissa. Regular harissa has a nice roasted pepper flavor enhanced with warm spices and some heat. Rose Harissa is deeper flavored and sort of smoky but also with a little heat.Serving size is difficult to determine. I don’t know if you want a small amount to spread on part of a pita or if you want enough to cover a kabab or a steak. This made enough to fill a small bowl. I’ll guesstimate around 8 servings.

Ingredients for around 8 servings

2 oz dried guajillo chilies

1 oz chili powder (I used mild)

5 garlic cloves

2 teaspoons cumin seeds

1 Tablespoon coriander seeds

1 1/2 teaspoons caraway seeds

1 Tablespoon tomato paste

1 1/2 teaspoons sugar

1 teaspoon smoked paprika

1/2 teaspoon paprika

2 Tablespoons lemon juice

1 Tablespoon rose water – divided

4 Tablespoons apple cider vinegar

4 oz extra virgin olive oil

1 teaspoon sea salt (I used my homemade smoked pecan sea salt)

Directions

In a hot pan toast the chilies and garlic till charred. Put the chilies in a heat proof bowl.

Cover the chilies with boiling water. Let them soak 30 minutes. If you have a blender chop up the chilies after the 30 minute soak and blend. If you don’t have a blender you can scrape out the insides. You should discard the stem, core, and seeds. Set to the side.

Add the cumin, coriander, and caraway seeds to a hot pan and toast till fragrant. Either blend or use a mortar to the seeds when cool. Blend or pound the seeds with the chilies, garlic, tomato paste, paprikas, and sugar.

Add the lemon juice, half of rosewater, vinegar, oil, and salt. Add rest of rose water.

To preserve this you can add another 4 Tablespoons of oil if desired.

ENJOY!!!!

A Special THANKS!!!! To Yotam Ottolenghi and Master Class so I could come up with what I got here!

By accident I came up with an amazing finish to soy sauce eggs. I came across a recipe by the amazing Momofuku for Soy Sauce Eggs. I have made ramen eggs before and these are similar…BUT I had to make changes due to the ingredients I had that did differ. Long story short…these eggs came out tasting more like soy sauce eggs….and that is ok because that is what they are but I do prefer the taste of ramen eggs…so I added a few layers of flavors that make these eggs FORKING DELICIOUS.

Ingredients for 6 servings

6 large eggs

water to boil eggs

1/2 cup water

1 Tablespoon molasses

2 Tablespoons sherry vinegar

1/2 cup soy sauce

ichimi togarashi – to taste

2 Tablespoons mayonaise

2 Tablespoons yuzu marmalade

1 heaping Tablespoon dijon mustard (or to taste because every brand does taste different I used Amora Dijon)

optional cilantro leaf or sliced scallions to finish

Directions

Put on a pot of water to boil. You need enough water to cover the eggs. Lower eggs carefully in the boiling water. They will need 6 1/2 minutes to 7 minutes to get jammy.

You need an Ice bath for the eggs. In a large bowl fill it halfway with ice and add some water. Let the eggs rest in there around 30 minutes.

While the eggs are cooling off…….In a small mixing bowl mix together the 1/2 cup water, molasses, sherry vinegar, and soy sauce. Set to the side.

In a small bowl mix together the mayonnaise, yuzu marmalade, and dijon. This gets set in the refrigerator because you won’t need this for four hours.

By now the eggs are chilled and you can peel them. Put the eggs in a Ziplock gallon bag and pour in the soy sauce mixture. Squeeze out air from the bag and refrigerate for four hours. You should turn the bag occasionally.

When ready to serve cut the eggs in half. Sprinkle a little bit of ichimi togarashi, add a little yuzu dijon mayonnaise and a cilantro leaf or sliced scallions.

I think everyone will enjoy these eggs. I do Thank Momofuku for inspiring me to come up with this!