Grilled Korean Chicken

Are you fond of Buffalo Wings?

Do you enjoy sweet and hot BBQ?

Then you need to meet gochujang, a Korean fermented chile sauce or paste. I use the sesame version in my sesame noodles. I use the regular or garlic versions in stir fry and for tang in odd things.

This recipe features gochujang as a wet rub for chicken prior to grilling. I buy the Mother in Law brand through Zingerman's or Amazon.

Ingredients

One 2.5 to 4 pound whole chicken

1/4 cup gochujang sauce or paste

salt and pepper

Method

If using a regular charcoal or gas grill, set up the grill for indirect roasting. If using a kamado style cooker, set it up with the stone in place and a drip pan. 

Wash and rinse the chicken.

Remove the wing tips, the wish bone, the back bone and the keel bone.

Generously salt and pepper both sides. Spoon half the gochugang on one side of the chicken.

Lather the paste or sauce over the entire surface of the bird.

Repeat for the other side.

Roast while holding the temperature between 300 and 350 degrees.  Continue until the internal temperature of the thigh exceeds 165 degrees.

Serve drizzled with ranch dressing.

Beef Stroganoff

I find stroganoff very comforting, and I always say to myself, "I should make this more often!"

Ingredients

6 Tablespoons butter

1 pound N.Y. strip steak, trimmed and sliced in quarter inch slices

1 onion, sliced

8 ounces baby bella mushrooms, thick sliced

1/4 teaspoon paprika

1/8 teaspoon nutmeg

1/2 teaspoon dried tarragon (2 teaspoons chopped fresh)

3 Tablespoons Cognac or whiskey

1 cup sour cream, room temp

1 cup beef broth

12 ounces egg noodles

salt and pepper to taste

Method

In a large metal skillet, melt most of the butter over medium high heat until it ceases to bubble and is hot without burning. 

Lay the steak pieces flat in the pan in a single layer. (two or more batches may be required) Do not move the pieces. When the first side has browned, flip the steak and brown the other side. Repeat until all the steak is cooked. Cover the steak to keep it warm.

In the same pan, cook the onion and mushroom until softened and beginning to brown. Turn off the heat and add the cognac to deglaze the pan, scrapping the fond on the bottom into the meat. Use a long match to ignite and burn off any remaining alcohol.

Meanwhile cook the noodles to al dente in boiling salty water. Reserve a cup of the water in case the sauce needs thinning.

Turn the heat back on to medium and add the spices and herbs and the beef broth. Bring the mixture to a simmer and add the beef and any juices. 

When the beef has reheated, add the sour cream and stir well while the sauce heats to a simmer. Do not allow the sauce to boil as it will likely break.

Add the hot noodles and stir to combine.

Serve immediately.

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Quick Saffron Aioli

This has been a standby in the Stainer house since daughter Abigail discovered it in a Bon Apetit for a dinner party she was hosting. The year was somewhere around 2000. She told Nancy and I that her guests were licking their plates. We tried it and have made it since then.

The original version was actual an emulsion of olive olive with Dijon mustard, lemon juice, and saffron. This version does not require whisking or a ride in the food processor.

Ingredients

1/4 cup red wine vinegar

1 tablespoon honey

large pinch of saffron threads

1 cup mayonnaise

2 garlic cloves, minced

1 teaspoon sun dried tomato paste (for color)

salt and pepper to taste

Method

Combine all the ingredients except the mayonnaise in a small sauce pan and gently heat while whisking to melt the honey and bloom the saffron. Allow the mixture to cool. Add to the mayonnaise and whisk to blend. Refrigerate one hour to 24 hours allow the flavors to meld.

Use the aioli to dress grilled or fried vegetables and fish. Also dresses chilled asparagus and the like.

You will lick your plate.