1 daikon (Japanese white radish) or 50g red radish (about 5)
1 yellow onion (about 1)
2 chopped garlic cloves
2 teaspoons chopped fresh ginger
3 teaspoons Korean Chili Pepper powder (or other crushed chili peppers)
2 tablespoons sea salt (or weight equivalent to 2% of total weight)
1 tablespoon dried fish or shrimp sauce* (optional)
Cut the cabbage and the onion into small pieces.
Grate the daikon and carrot.
Chop the garlic and ginger very finely.
Mix all the ingredients in a large bowl.
Wait 15 minutes, until the vegetables have released their liquid.
Put in each jar and compress well.
Add a weight and close the jar.
Let ferment for at least 3 days before tasting. Kimchi is usually best after 3 or 4 days of fermentation. If the mixture is ready, refrigerate it in an airtight container. If not, let it ferment further while tasting every 2 days.
This is the ultimate Unami sauce. This dish is perfect for a warm summer day.
8 Tablespoon extra-virgin olive oil, divided, plus more for brushing
1/4 Cup roughly chopped onion or shallot
2 garlic cloves, roughly chopped
2 Tablespoon soy sauce
2 Tablespoon balsamic or sherry vinegar
1 Tablespoon fresh rosemary leaves
2 Teaspoon Dijon mustard
1 Teaspoon Worcestershire sauce
1 Tablespoon water (optional)
Freshly ground black pepper
4 (8 oz) lamb chops
When ready to cook, heat grill to 450°F and preheat, lid closed for 15 minutes.
Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the onion and garlic and sauté until softened and translucent, but not browned, about 5 minutes.
Transfer the onion mixture to a blender. Add the soy sauce, vinegar, rosemary, mustard, and Worcestershire sauce and blend until combined. With the blender running, slowly drizzle in the remaining 7 tablespoons of olive oil until the sauce is emulsified, adding the water if needed if the sauce is too thick. Season with black pepper.
Brush the lamb chops on both sides with olive oil and season generously with salt and pepper.
Place the lamb chops directly on the grill grates. Insert the probe horizontally into one of the chops, avoiding the bone. Close the lid and cook until the internal temperature reaches 135℉ for medium-rare, 4-6 minutes per side.
This dish comes together in a flash and tastes delicious. I served over brown rice to suck up all the garlic butter goodness.
4 Tbsp. unsalted butter
2 garlic cloves, sliced
1 lb sea scallops
salt & pepper
2 tsp. sherry vinegar or red wine vinegar
2 tbsp minced chives
Melt butter in a large cast iron skillet over medium heat. Add garlic and cook, swirling pan occasionally and reducing heat if garlic is browning too quickly, until golden and butter is foamy and lightly browned, about 5 minutes. Transfer garlic butter to a glass measuring cup or bowl.
Pat scallops dry; season with salt. Heat skillet over medium-high. Arrange scallops in pan, spacing evenly apart, and cook, undisturbed, until well browned underneath, about 5 minutes. Turn scallops over and cook just until golden on the other side and opaque in the middle, about 2 minutes. Transfer to a plates.
Stir vinegar into garlic butter; season with salt and pepper. Spoon over scallops and top with chives.
7 medium-large beets (about 3 inches in diameter) with greens
2 tbsp chopped drained capers
3/4 c crumbled feta cheese
Preheat oven to 375°F.
Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; lined with foil – you will want enough to wrap them up. Drizzle with olive oil and fold the foil over the beets and wrap tightly. Bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.
Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.