Category Archives: Food Porn

Korean Bulgogi Sliders

Korean Bulgogi Sliders

Korean Bulgogi Sliders

Take your sliders to the next level and add some Unami to it by marinating your protein with Korean BBQ sauce. It’s packed with flavor that is a bit different and familiar at the same time!

Korean Bulgogi Sliders

By Rina Oh

Servings: 4

Time: 2 hours

Ingredients

  • Buns:
  • ½ cup lukewarm water
  • 1 tablespoon yeast
  • 1 tablespoon sugar
  • 1 whole egg
  • 1 tablespoon of vegetable oil
  • 2 cups all purpose flour
  • 2 teaspoons kosher salt
  • Sliders:
  • 1 pound ground beef
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon rice wine vinegar
  • 2 scallions, sliced thinly

Directions

  1. Mix water and yeast with sugar and allow to proof for 5 minutes in a warm area; add egg with vegetable oil and mix thoroughly.
  2. Combine dry ingredients and add liquid mixture. Knead the dough for a few minutes. Cover and allow to rise for 1 ½ hours in a warm area.
  3. Preheat oven to 350°F (180°C).
  4. Prepare grill for direct high heat (450°F to 500°F; 230°C to 600°C).
  5. Divide dough into 8 to 10 or smaller balls if desired.
  6. Bake in the oven for 12 to 15 minutes until golden brown.
  7. Combine all the ingredients for the sliders. Form mixture into small patties.
  8. Preheat grill on high and brush the patties with vegetable oil. Place on grill and cook to desired temperature; remove patties from grill once they are cooked and allow to rest for 5 minutes.
  9. Slice buns with a serrated knife and place patties on top; garnish with scallions if desired.

Tips: For medium, cook at high temperature for 3 minutes on each side. For well done, cook at temperature for 5 minutes on each side.

Leave a Comment

Filed under American Food, Dining with Outlaws, Food Porn, Hot on the Blog, Korean, Korean Food at Home, Recipes

Vegan Red Kidney Bean Stuffed Peppers in a Tagine

Vegan Red Kidney Bean Stuffed Peppers in a Tagine

Vegan Red Kidney Bean Stuffed Peppers in a Tagine

 

Happy Meatless Monday! Make this Indigenous Cuisine inspired vegan stuffed peppers utilizing all the spices traditionally used with ground meat recipes. I added my new favorite grain, kasha to this mixture that provides the perfect combination of complete proteins to get your body the essential nutrients it needs, craves, and wants- minus all the animals. Treat yourself to a great healthy start to the week!

 

Vegan Red Kidney Bean Stuffed Peppers in a Tagine

Recipe by Rina Oh

 

Ingredients

2 cups red kidney beans, cooked

1 cup corn kernels, cooked

1 cup kasha, cooked

1 small onion

1 cup fresh parsley

4 medium peppers

4 small tomatillos

1 roma tomato

2 jalapeno

1 teaspoon garlic ground

1 tablespoon paprika

1 teaspoon cumin ground

salt

pepper

 

 

Directions

Combine red kidney beans and parsley with paprika, salt, and garlic powder. Pulse for 30 seconds until mixture is coarsely chopped; transfer to a bowl; add kasha, corn, and toss together.

Using the same processor, combine tomatillos, roma tomato, onion, jalapeno, garlic powder, salt, and pepper. Process for about 1 minute on high speed.

Slice pepper tops off leaving about ½ inch. Remove the seeds and discard. Add stuffing mixture and press firmly down midway through. Pour tomato mixture into tagine or baking tray and cover peppers with tops. Cover the tagine with lid or baking tray with foil and bake in the oven for about 2 hours. Remove from oven and divide into four bowls. Serve immediately!

 

Leave a Comment

Filed under Food for the Fashion People, Food Porn, Hot on the Blog, Meatless Mondays, Recipes, Uncategorized, Vegan, Vegetarian

Coastal Florida Feast

JBF-10-2-2015-All-the-Chefs-in-the-Kitchen-01

I’m happy to be celebrating the end of my second year working as a photographer for the James Beard Foundation and I’ll hopefully be back from taking a year long hiatus from this blog. You could say I spent the last year and a half brushing up my photography and eating skills at the James Beard House. So going forward I promise to post more often and you can surely bet the food photos will be spectacular. I hope you’re ready to feast with your eyes.

Here’s the menu of the recent Coastal Florida Feast event that took place yesterday, October 2, 2015.

  • Hors d’oeuvre
    • Rosy Tomorrows Heritage Farm Chicken Kromeskie > Chicken Pâté with Crispy Skin and Port Gelée
    • Florida Spiny Lobsters with Foie Gras and Murray River Salt Macaron
    • Sesame Cones with Red Wattle Pork Rillettes and Mascarpone Mousse
    • Florida Red Shrimp Spaghetti with Red Lettuce Purée and Sarasota Mote Sturgeon Caviar
    • MAURITSON ROCKPILE ROSÉ 2013
    • SWFL LYCHEE FIZZ > LYCHEE-INFUSED FINLANDIA VODKA
  • Dinner
    • Pan-Seared Black Grouper with Rosy Tomorrows Heritage Farm Everglades Tomatoes, Crispy Oyster, and Conch–Orange Butter
    • MAURITSON SAUVIGNON BLANC 2013
    • Free-Range Chicken–Stuffed Pine Island Octopus Ink Ravioli with White Truffles, Homemade Ricotta, Venus Clam Ragù, and Liquid Egg Yolk
    • CHATEAU MONTELENA CHARDONNAY 2012
    • Rosy Tomorrows Heritage Farm Red Wattle Pig Trio > Miso Belly with Radish d’Avignon, Mint Marigold–Tenderloin Saltimbocca, and Confit Shoulder with Butternut Squash
    • DOMAINE SERENE EVENSTAD RESERVE PINOT NOIR 2011
    • Jackman Wagyu Beef Cheeks with Barbecued Hearts of Palm, Charred Corn Cloud Esquites, Boniato, and Preserved Cabbage Leaves
    • CAL BLANCA TORO TEMPRANILLO 2011
    • Chilled Florida Strawberry Consommé with Crème Fraîche Panna Cotta and Lemon Basil Macaron Glacé
    • Bittersweet Chocolate and Tropical Experience
    • TENUTA DELL’ORNELLAIA LE SERRE NUOVE BOLGHERI 2012

I’ve graduated to eating this kind of food, because about a year ago I would’ve finished each and every bite. I’m a little older and wiser now- taking advise from the Matre ‘D who’s advised me to never finish eating this type of gourmet food. It is called a tasting menu for a reason.

Spiny Lobster with Foie Grais Macaron

Spiny Lobster with Foie Grais Macaron

I also made a bit of an err last night. One of the chefs, Fabrizio Aielli offered me a lobster macaron and I foolishly blurted out “No thanks, I’ve already had two of them”. I’m such a ditz. I can’t believe I said that. It’s like the time Daniel Boulud asked me if I wanted to be a chef or a journalist and I answered “Neither…I want to produce videos”. Well he pretty much black listed me right then, and hopefully Chef Fabrizio is more forgiving of my poor choice of words and rude mannerisms.

The lesson of the day is: “If a chef offers you something to eat in the kitchen he’s cooking in, gracefully accept it and eat it!”

Here are the drool worthy photographs of the food from last nights adventure:

The Cocktail served during the pre-dinner reception

The Cocktail served during the pre-dinner reception

Rosy Tomorrows Heritage Farm Chicken Kromeskie > Chicken Pâté with Crispy Skin and Port Gelée at the James Beard House

Chicken Pâté with Crispy Skin and Port Gelée

Sesame Cones with Red Wattle Pork Rillettes and Mascarpone Mousse

Sesame Cones with Red Wattle Pork Rillettes and Mascarpone Mousse

Sesame Cones with Red Wattle Pork Rillettes and Mascarpone Mousse

Sesame Cones with Red Wattle Pork Rillettes and Mascarpone Mousse

Florida Red Shrimp Spaghetti with Red Lettuce Purée and Sarasota Mote Sturgeon Caviar

Florida Red Shrimp Spaghetti with Red Lettuce Purée and Sarasota Mote Sturgeon Caviar

Bread

Bread

Pan-Seared Black Grouper with Rosy Tomorrows Heritage Farm Everglades Tomatoes, Crispy Oyster, and Conch–Orange Butter

Pan-Seared Black Grouper with Rosy Tomorrows Heritage Farm Everglades Tomatoes, Crispy Oyster, and Conch–Orange Butter

Free-Range Chicken–Stuffed Pine Island Octopus Ink Ravioli with White Truffles, Homemade Ricotta, Venus Clam Ragù, and Liquid Egg Yolk

Free-Range Chicken–Stuffed Pine Island Octopus Ink Ravioli with White Truffles, Homemade Ricotta, Venus Clam Ragù, and Liquid Egg Yolk

Rosy Tomorrows Heritage Farm Red Wattle Pig Trio > Miso Belly with Radish d’Avignon, Mint Marigold–Tenderloin Saltimbocca, and Confit Shoulder with Butternut Squash

Rosy Tomorrows Heritage Farm Red Wattle Pig Trio > Miso Belly with Radish d’Avignon, Mint Marigold–Tenderloin Saltimbocca, and Confit Shoulder with Butternut Squash

Jackman Wagyu Beef Cheeks with Barbecued Hearts of Palm, Charred Corn Cloud Esquites, Boniato, and Preserved Cabbage Leaves

Jackman Wagyu Beef Cheeks with Barbecued Hearts of Palm, Charred Corn Cloud Esquites, Boniato, and Preserved Cabbage Leaves

Chilled Florida Strawberry Consommé with Crème Fraîche Panna Cotta and Lemon Basil Macaron Glacé

Chilled Florida Strawberry Consommé with Crème Fraîche Panna Cotta and Lemon Basil Macaron Glacé

Bittersweet Chocolate and Tropical Experience

Bittersweet Chocolate and Tropical Experience

Wine

The Wine we drank with our dinner

Leave a Comment

Filed under Food Porn, The James Beard Foundation, Uncategorized