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.

Pacific Resources International Sea Salt Cooking Extravaganza

In the month or so since my conversation with David Noll, founder of Pacific Resources International, purveyor of fine sea salts and manuka honey,  there's been a lot of cooking and eating going on. It's amazing how such a seemingly simple ingredient like salt can really enhance a dish by highlighting different flavors or providing a greater dimension of savoriness.  I can't go so far as to say that salt can make or break your dinner, but a high-purity brand can certainly render your meal more memorable. Although I am still not done experimenting with PRI's diverse line of salts, I would like to report some notable successes.  The flaky sea salt heightened the brine and piquancy of squid pan-seared in lemon olive oil.

Dress those pretzels with some good salt.

And, if you're going to take the time to make your own soft pretzel, you sure as hell better garnish them with some salt.

Australian Lamb Chops

When your in-laws from Up North come to visit, we served them lamb chops from Down Under seasoned with PRI fine Pacific Sea Salt to take the unctuous ovine cuts to the next level.

Carbonara

Spaghetti carbonara likewise benefited from a slight dusting of the fine salt, playing well with the (much heavier) dusting of parmigiano-reggiano and bacon.

What's next? Well, with summer fast approaching, I'm thinking margaritas rimmed with coarse salt, grilled meats prepped with  mesquite salt, and ice cream drowned in (what else?) salted caramel sauce.  Thanks to PRI, I can continue my culinary variations on a theme.

Preview: Interview with David Noll of Pacific Resources International

David Noll thought he going to New Zealand to surf.

That was the plan, anyway, when this intrepid entrepreneur relocated in the 1970s.   His passion for riding the waves led to a greater appreciation of the country's peerless beauty and unique natural resources, including the sea salt harvested from its surrounding oceans.

A smattering of the wide range of PRI salts and honeys. 

Fast forward thirty years later and Noll is leading the campaign to promote the health benefits of NZ sea salt to the American public via his company Pacific Resources International.

PRI salts are obtained through solar and wind evaporation of sea water, a process that allows for the retention of minerals such as calcium and magnesium that are lost in other (re: standard American) forms of refinement.

All of the aforementioned information I could have just gleaned from PRI's press release but I wanted to hear from the man himself, so I arranged a chat with David Noll and then followed up on his claims regarding the proven health benefits. Both checked out; it should also be mentioned that David is friendly chap with a good sense of humor.

But who cares if the proof is in the pudding if the pudding itself doesn't taste good? Noll and PRI were generous enough to send Bridey several of their products, including their Manuka honey, to review and experiment with in the kitchen. 

Stay tuned....