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Oven Roasted Kimchi Chicken

Oven Roasted Kimchi Chicken
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Servings
4 servings
Servings
4 servings
Oven Roasted Kimchi Chicken
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Kimchi Butter
Chicken
Servings: servings
Instructions
Kimchi Butter
  1. Pulse butter, kimchi and kimchi juice, and salt in a food processor, scraping down sides as needed, until kimchi is finely chopped and fully incorporated into butter. Cover and store at room temperature.
  2. Kimchi butter can be made 3 days ahead. Chill.
Chicken
  1. Grind coriander seeds, red pepper flakes, lemon zest, black peppercorns, cumin seeds, and 4 tsp. salt in a spice mill or with a mortar and pestle until very finely ground.
  2. Place chicken, skin side up, on a rimmed baking sheet. Using the heel of your hands, press firmly on breastbone to flatten. Season chicken on both sides with ¼ cup spice mixture, patting to adhere. Chill, uncovered, 3–8 hours.

  3. Boil potatoes in salted water until just tender, 15–20 minutes. Remove from heat and let sit uncovered until ready to use (up to 5 hours).
  4. Preheat oven to 550° (or maximum setting). Place chicken on a foil-lined rimmed baking sheet, leaving wings untucked. Place half of the kimchi butter in small pieces over the chicken and roast until browned but not fully cooked, 20–25 minutes. Arrange bacon, potatoes, and corn around chicken; sprinkle with reserved spice mixture. Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165°, 10–15 minutes. Transfer to a cutting board and let chicken rest 10 minutes before carving.
  5. Transfer bacon and vegetables to a large bowl and add remaining kimchi butter; toss to melt butter and coat vegetables. Serve alongside chicken.
Recipe Notes

Featured Spices:

Coriander Seeds

Red Pepper Flakes, crushed

Black Peppercorns

Cumin Seeds

Kosher Salt

 

Recipe Source:  Bon Appetit - Oven-Roasted Kimchi Chicken

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Pumpkin Curry w/Red Thai Chili

Pumpkin Curry w/Red Thai Chili
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With pumpkins in season, this is a great vegetarian meal. It gets it spiciness from the red Thai chilies.
Pumpkin Curry w/Red Thai Chili
Print Recipe
With pumpkins in season, this is a great vegetarian meal. It gets it spiciness from the red Thai chilies.
Ingredients
Servings:
Instructions
  1. Put the pumpkin or butternut squash in a saucepan with the turmeric, smoked paprika, and the water. Bring to a boil and simmer gently for 6-8 minutes or until tender.
  2. Grind half of the coconut in a spice mill or a mortar and pestle with the cumin seeds. Stir this into the pumpkin mixture and stir and cook for 2-3 minutes. Remove from heat.
  3. In a small, nonstick frying pan, heat the oil until hot and add the mustard seeds, curry leaves, and red chiles. Stir and cook over high heat for 1-2 minutes, then pour this mixture over the pumpkin curry. Season and serve.
Recipe Notes

Note: Substitue fresh coconut with dried, grated, unsweetened coconut. Do not use sweetened shredded or flaked coconut.

Featured Spices:

Turmeric

Smoked Paprika

Cumin Seeds

Black Mustard Seeds

Thai Red Chilies

Unsweetened Coconut

 

recipe source: Chowhound - Pumpkin Curry

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Soba Noodle Salad w/ Shrimp, Mango, Tomato

Soba Noodle Salad w/ Shrimp, Mango, Tomato
Print Recipe
Nothings better than a cold salad on a hot summers eve. Here's a spicy Asian soba noodle salad.
Servings Prep Time
4 - 6 servings 30 min
Cook Time Passive Time
10 min 40 min +
Servings Prep Time
4 - 6 servings 30 min
Cook Time Passive Time
10 min 40 min +
Soba Noodle Salad w/ Shrimp, Mango, Tomato
Print Recipe
Nothings better than a cold salad on a hot summers eve. Here's a spicy Asian soba noodle salad.
Servings Prep Time
4 - 6 servings 30 min
Cook Time Passive Time
10 min 40 min +
Servings Prep Time
4 - 6 servings 30 min
Cook Time Passive Time
10 min 40 min +
Ingredients
Servings: servings
Instructions
  1. Make the marinade: In a medium bowl, whisk the tahini, soy sauce powder, sesame oil, sugar, rice wine vinegar powder, ginger powder, pepper, Sriracha powder and water until smooth. Set aside 2 tablespoons of the sauce and refrigerate. Add the shrimp to the remaining marinade and refrigerate for 30 minutes or up to 4 hours.
  2. Grill the shrimp: Prepare a charcoal or gas grill for medium-hot cooking or place a grill pan over medium-high heat. Brush the grates or grill pan with 1 teaspoon of the canola oil. Remove the shrimp from the marinade, letting the excess drip off, and season with the kosher salt. Grill the shrimp in 2 batches, flipping once, until charred and cooked through, 1½ to 2 minutes on each side. Transfer to a plate and chill.
  3. Wipe the grill clean and prepare for medium-hot cooking. Season the mango and tomato with salt and pepper, and grill, turning once, until charred, 3 to 5 minutes. Set aside and chill.
  4. Bring a medium pot of water to a boil, add the soba noodles and cook until al dente, 3 to 4 minutes. Drain and rinse the noodles under cold water to stop them from cooking. Transfer them to a paper-towel lined baking sheet to dry.
  5. Remove the mango and tomato from the fridge and roughly chop. Set aside.
  6. Taste and adjust the seasoning of the reserved marinade, thinning it out with water as needed. In a large bowl, toss the marinade and noodles to coat evenly. Add the shrimp, mango, tomato, half of the scallions, basil and half of the sesame seeds. Divide the noodles among 4 to 6 plates and top each with some of the remaining scallions and sesame seeds, and serve.
Recipe Notes

Featured Spices:

soy sauce powder

rice wine vinegar powder

ginger, powder

black pepper

sriracha powder

kosher salt

sesame seeds

 

Original image and recipe inspired by - Tasting Table - Cold Soba Noodle Salad w/ Shrimp, Mango, Tomato

 

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