Jay Yoo

I am not a fan of mayonnaise in crab cakes and prefer them with crunchy textures.  Here is a scratch recipe for Crab and Smoked Salmon Stuffed Mushrooms that are full flavored and fairly light.  You can eat these as a meal or serve them up as appetizers.   I prefer them with a drizzle of Alfredo sauce.  

Ingredients:

• 18 baby portobello mushrooms.
• 1 egg.
• 5 tablespoons of olive oil (you can also substitute butter if you like).
• 1 handful of freshly copped parsley.
• 1.5 cups of chopped cabbage (you will cook this, so it will reduce down).
• 1.5 cups of cooked and diced crab meat.
• 1 tablespoon of fresh lemon juice.
• 3 oz. of chopped smoked salmon.
• 1 cup of crushed garlic pits chips (you can leave the bigger chucks for extra crunch).
• 1 tablespoon of fresh dill weed.
• 3/4
•  cup of shredded parmesan cheese (you can substitute Monterey Jack if you have it lying around).
• 1/4 of your favorite chardonnay.
• Pinch of salt and pepper (don’t over do it as the garlic chips will add a lot of flavor).
• 1-2 dashes of All Spice (don’t over do this, either).
• Sprinkles of paprika.
• Drizzle a little Alfredo sauce for juice and flavor.

Directions:

1. Preheat over to 400 degrees F. Prepare 9x13 inch baking dish with 2-3 tablespoons of olive oil.
2. Remove stems from mushrooms. Set aside caps. Finely chop stems.
3. Add 2 tablespoons of olive oil to a medium saucepan over medium heat.  Stir in the cabbage and copped mushroom stems and cook until soft, about 3 minutes.  Remove from saucepan from heat. Stir in lemon juice, crabmeat, smokes salmon, pita chip crumbs, egg, dill weed, parsley, and 1/4 cup of cheese. Thoroughly blend the mixture.
4. Place mushroom caps in the pan, and stir until caps are coated with the olive oil. Arrange caps cavity side up, and stuff cavities generously with the mixture. Top with remaining cheese. Pour wine into the pan around the mushrooms.
5. Bake uncovered in the preheated oven 15-20 minutes, until cheese is melted and lightly browned.
6. Lightly sprinkle paprika after taking the stuffed mushrooms from the oven.
7. Serve warm and with your favorite chardonnay.  

Enjoy!

Korean Barbecue is nearly ubiquitous in urban centers and I would not be surprised if Taco Bell started offering a Bulkogi Gordita in the not too distant future. Seriously, it is amazing stuff and has never failed to delight a hungry crowd.  Growing up Korean American, it is and has always been the sure thing to make for folks who have never had Korean food.

What makes it so special?  Quite honestly, it’s the extra garlic, green onion and sesame oil.  Without them in extra, you would basically have a teriyaki variant.  Here is a recipe I have made and shared with others over the last two years.  It is fail safe and your friends and family will be talking about it for days.  

Korean BBQ marinade: http://bbq.about.com/od/marinaderecipes/r/bl20209a.htm.  It makes 2 pounds of beef.  

The meat to use is Rib Eye but it can get expensive.  I have switched to a nice cut of sirloin with no complaints, and even got away with it on flank steak.  When you buy the meat, ask for it cut in slices 1/4” thick and no less then 3” in length.  Grill the meat and eat as is or cut it into smaller pieces (really yummy as a lettuce wraps!).

Extra ingredients:  I use minced ginger (fresh).  5 heaping tablespoons for 2lbs is good.  I also add a 1/2 cup of fruit juice (pineapple) and 5 tbsp of sake, soju or vodka.  It’s best when marinated overnight.  Extra sesame seeds and green onion never hurt.  

Grill on high heat for 3-5 minutes a side on high heat depending on the amount of char you desire. 

Secret: Make it 100% scrumptious by adding a 1/4 cup of sesame seed oil after grilling.  

Coleslaw: http://southernfood.about.com/od/coleslawcabbagesalads/r/bl30608y.htm

I use 1/2 red cabbage and 1/2 green cabbage.  I guess I like the way it looks.

Simply replace rice vinegar instead of distilled or cider vinegar.  I like cutting long thin slice of cabbage.  You can also add Japanese Ponzu sauce to taste which adds a blast of citrus flavor.  Top it off with black sesame seeds for distinct asian flare.

Serve with leaf lettuce and corn tortilla.  Spice things up by getting your hands on Korean kochujang.  It is a hot pepper paste with subtle sweetness you will not find in other hot sauces. 

Last, but not least, put some Chinese fried noodles out on the side.  People love the extra crunch.  Very taste.

Enjoy!

(Pictures coming soon).

Left over turkey is something I think most people dread.  Who wants to eat it for days after stuffing themselves on Thanksgiving? Give this turkey enchilada recipe a try and see your turkey disappear in hours:

Ingredients:

• 1.5-2 lbs of turkey
• 1 (10 ounce) can enchilada sauce
• 1  tablepoon garlic powder
• 1/2 teaspoon ground cumin
• 1 chopped large yellow onion
• 1.5 cups reduced fat sour cream
• 1 jar of Rose Mexicano Veracruzana Sauce
• 2 cups shredded chedder cheese
• fresh cilantro
• 1 avocado
• 10 small corn tortillas

Directions

1. Combine Rose Mexicano Veracruzana Sauce, onion and turkey in a pot and bring to a simmer. Turn to low and slow cook for 1 hr.
2. Preheat an oven to 350 degrees F (175 degrees C).
3. Combine cooked turkey and onion with garlic powder, cumin, sour cream, and one cup of the shredded cheese in a large bowl. 
4. Dip each tortilla in the enchilada sauce before stuffing.  
5. Spread turkey mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining cheese over the filled tortillas. 
6. Bake in preheated oven until hot and bubbly, about 30 minutes.
7. Garnish with cilantro, avocado (and more sour cream if desired).

That’s it! You will never see left turkey over go so fast.

This is a typical Korean recipe…

1. Soy: 2 cups.
2. Sugar: 1 cup.
3. Rice vinegar: 1 cup.
4. Shiso: ?
5. Boil Time: ?