Suji's Korean Cuisine: Part II

As I noted in Part I of this series, I was contacted by a representative of Suji's Korean Cuisine to review their new line of prepared Korean meals. My above-average experience with Suji's Chicken Over Rice and Udon Noodles With Chicken made me excited to try the other two samples, the Kimchi Rice with Uncured Bacon and Spicy Chicken and Potatoes.  Unfortunately, I was sidelined but briefly (fortunately!) with a head cold and needed to postpone my taste-testing.

I was particularly curious about the inclusion of potatoes as an ingredient because I don't usually associate this vegetable-cum-starch with Korean cuisine, with the exception being the requisite cup of potato salad often included in banchan.  I knew this 'exception' was due to the happy confluence of potatoes being assimilated as a crop in Asia several hundred years ago and mayonnaise becoming more popular due to the influx of foreigners during WWII; as a result, Korea as well as Japan then developed their own regionally-inflected potato salads. But further research revealed spuds, while not as prevalent as rice or noodles in Korean cuisine, do work their way into a number side dishes, often in stir-fried sweet potato form, hence what I assumed was the inspiration this dish.

Why does eating feel cozier when done out of chipped crockery?

The Kimchi Rice with Uncured Bacon had me with "kimchi" and "bacon." Even though I have virtually unlimited access to the former thanks to a huge vat made by my husband who excels at producing his own homemade version of Korea's national condiment. And speaking of my significant other, "That smells really good," was the first thing he said when I peeled the plastic off the package hot from the microwave. The delightful fragrance happily matched the strong fatty pork flavors and fermented tang of the kimchi, both of which imbued the softened grains of short rice. I could have easily eaten a triple portion, and for the adventurous, I suggest dropping in a raw egg, stirring, and then letting it cook in the juices.

At some point in my life, specifically, when I was working India, I could stand a high level of spice. Distance from that experience has significantly lowered my tolerance, so I braced myself for potential heat from the Spicy Chicken with Potatoes. However, not unsurprisingly, Suji didn't run the risk of alienating mainstream American palates by turning it up too much, and I detected only very low notes of black and red pepper. Unfortunately, that meant in the absence of other strong herbs, the dish was lacking any flavor other than just generic soy. This dish does get points for well-cooked chicken and the sprinkling of sesame seeds (just add more!).

Suji's Korean Cuisine: Part I

When I was contacted by a representative of Suji's Korean Cuisine to review their new line of prepared Korean meals, I was curious but hesitant. Living in Houston has afforded me the opportunity to eat a lot of very good Korean food and I knew anything pre-made and mass-produced could never approach the quality of fresh fare made in small batches.

But it sure came admirably close, and therefore receives my blessing as a terrific option when 1) You don't have time to go to Bon Ga (my favorite Korean restaurant in Houston) 2) Your Korean chef-in-residence (husband) is away on business and 3) HEB (which vends Suji's products) is more convenient. 

I received four samples gratis and in Part I, I will share my thoughts on the Chicken Over Rice and Udon Noodles With Chicken.

Small portion but packs a punch.

Preparing both meals is a cinch: rip off (I mean, delicately remove the label) and microwave for 2 minutes. The portion sizes are modest and more suited to lunch rather than dinner (unless you're all fancy/European and eat your biggest meal of the day at noon). 

The Chicken Over Rice boasted large, discernible chunks of carrots and green peppers as well as tender, near translucent slivers of yellow onion. I adored the almost risotto-like consistency, though technically most Korean rice dishes should have a less soupy, more glutinous texture. This dish gets major points for its strong notes of sesame and pepper imbued in the grains as well as bits of moist chicken.

Udon Noodles with Chicken

Again, strangely, I was drawn to the very component of the Udon Noodles with Chicken that made them "inauthentic," the presence of  udon noodles, which find their origins Japanese cuisine.  This is not to say udon noodles are not commonly used in Korean cooking as naturally (or rather, unnaturally, in the case of the Japanese occupation Korea in World War II) styles tend to blend over the years through enhanced travel, trade, and communication. Ultimately, I preferred this dish over the Chicken Over Rice, not just because of the thick, chewy hearty noodles but also the wonderfully robust garlic flavor that contrasted well with a touch of sweetness from the soy sauce.

Look for Part II next week in which I review the Kimchi Rice and Spicy Chicken with Potatoes.

Hampton Creek Just Mayo: Reuben Burgers

Earlier this week I posted about deploying some Hampton Creek "Awesomesauce" for Crab and Salmon Bruschetta, which I plan to serve on Memorial Day.  Yesterday I was again inspired by a food show on the Travel Channel (specifically, Burgerland), and decided to make burgers for supper.  Those that know me well know I am a creature of habit (actually, the understatement of the year), so while I was tempted to drown my patty in just more Awesomesauce, I resisted the urge to succumb to another albeit delicious consumption pattern in favor of trying something new.  Specifically,  Just Mayo's "Just Thousand (Island)" dressing.  And because for me 1000 Island dressing is synonymous with Reuben sandwiches, I gave my burger a little deli inflection.

Step 1: Season your patty.

When I have a burger, I have a burger--you what I'm sayin'? That means no less than a half pound of ground chuck. I then season my little beef baby with salt, pepper, and (my favorite) minced garlic.

Step 2: Cook to desired doneness; Step 3: Top with corned beef.

Since Bridey is a rare bird, she naturally likes her meat very rare; however, if pink flesh makes you squeamish by all means cook your burger longer.  (If that means until it's a hockey puck, well, God forgive you.)  After a good sear on both sides, I added some sliced corned beef.

Step 4: Top with sauerkraut.

Next, I added an ample amount of sauerkraut for tang and textural contrast. 

Step 5: Layer on the swiss cheese.

Then comes swiss cheese, which should be melted by placing a cover briefly over the pan. . (Btw, see that puddle of beef and oil? It looks gross but tastes delicious.)  

Step 6: Add Just Thousand Island

I removed my burger from the pan to bread it (if we can use "plate" as a verb, then I damn well am going to use "bread" in the same fashion) and add Just Thousand Island.  However, I recommend returning your Reuben Burger back to the still hot pan and using a sandwich press to smoosh the finished sammie such that the bread absorbs the juices. 

Hampton Creek Just Mayo: Garlic Crab and Salmon Bruschetta

This past December I first tried Hampton Creek's Just Mayo, an eggless mayonnaise, which among other things, worked remarkably well as a base for tuna and egg salad (irony noted).  The ever-enterprising chefs at Hampton Creek have continued on their creative streak and added three (relatively new) varieties to the line-up: "Awesomesauce," "Just Russian" dressing, and "Just Sweet Mustard."  With Memorial Day fast-approaching, I was more than happy to engage in some experimentation with these condiments to refine my own personal contribution to our apartment complex's group cookout. That crazy cat lady from #10 has another thing coming if she thinks her potato salad gets all the props this year....HAH! 

Step 1: Dollop of Awesomesauce

Now, Hampton Creek has quite an elaborate YouTube recipe channel, which leads you step by step through the preparation of diverse sweet and savory dishes featuring their products as ingredients. But after watching Andrew Zimmern eat his way through Baltimore during my early morning workout, I developed a hankering for some crab meat. So, I created my riff on bruschetta using this crustacean.

Step 2: Minced garlic

After toasting small slices of a French baguette, I added about a teaspoon of Just Mayo "Awesomesauce," which is basically an (eggless) mayonnaise infused with garlic and onions. It's tangy, just a little sweet, and perhaps not exactly what you should eat before a major smooch session, but A-okay if your inamorato is away for the evening. Because you can never have enough garlic, I added more minced garlic on top of the Awesomesauce.

Step 3: Top with lump crab meat and dill.

Finally, I topped with jumbo lump crab meat and a small sprig of dill. Then, I repeated the process approximately 15 times and ate all the slices while watching The Real Housewives of New York.

If crab is not your thing, the above recipe can easily be modified with smoked salmon.

Put Another Sheep the Barbie: Aussie Lamb Beef and Lamb Part I

Lamb was something I ate regularly in my childhood. We always had it for special occasions and holidays, such as Christmas and Easter, when, according to Slovak-Catholic tradition, it was accompanied by an incredibly cute small lamb made out of butter with a peppercorn for an eye.  I also have very fond memories of feasting on lamb chops adorned with gobs of mint jelly at my best friend Ashley Balaban's house.

Yes, this is a thing. Buy them here.

While living in Massachusetts and Texas, my sheep consumption declined in favor seafood in the former state and beef in the latter.  Thus when a representative of Aussie Beef & Lamb of Meat and Livestock Australia reached out with an invitation to review some of their offerings,  I felt very nostalgic and very hungry.  Samples (shoulder cut, chops, ground) arrived, I salivated, and then my significantly more gastronomically talented significant other took over. 

After a simple dusting of sea salt and pepper, the lamb chops were grilled briefly, then pan-seared, and finished in the oven.  The Chef didn't trim off the fat, thank God, and for this reason, the end product was an incredibly unctuous, juicy ovine lolly of sorts. Civilized people might have eaten it with a knife and fork but this gal tackled with abandon by hand in order to strip every last bit of delicious flesh from the ossified stick.

For the shoulder, we opted for a lengthier, "low and slow" preparation in the crock pot, and keeping in the spirit of British colonialism, we paired our Aussie lamb with Irish potatoes and a sauce made with Indian spices (cardamon, turmeric, chili, cumin). 

Although I loved my lamb lollies for their fatty juiciness, the shoulder meat is probably my preferred cut for its more tender texture and its propensity for acting as terrific sponge for surrounding juices.  Such a sheep supper requires multiple napkins and temporarily secluding pet cats looking to poach a bite.

Stay tuned for Part II, in which Bridey declines (perhaps foolishly) help from her kindly live-in Chef and utilizes the ground lamb in a Syrian dish.

Looking to try your hand at some lamb recipes? Aussie Lamb can be purchased at HEB, Whole Foods, and Costco.