Winter Recipes

For Superbowl Sunday we made this recipe from Martha Stewart

Spicy-Sweet Chicken Wings

For T's Korean Birthday Dinner I made:

Chawan Mushi , Steamed Eggs

6 eggs
3 cups of cooled chicken or fish stock
3 dashes sake
1 1/2 tsp soy sauce
1 1/2 cup chopped cooked chicken breast meat
3 shiitake mushroom, sliced into strips

garnish with fresh parsley

In a large bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, & soy sauce. Add chicken and mushroom.

Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place bowl into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft & silky like tofu. Garnish with parsley.

I also made Pajun in celebration of T's Korean Birthday Dinner

Korean Pancake

2 cups all purpose flour
2 cups of ice cold water
2 tsp salt
2 large or extra large egg, lightly beaten
5 bunches of scallions cut 3: long
3 spoonful of soy sauce
vegetable oil for frying

Stir together flour, water, & salt until just mixed

Chop the green parts of the scallion into 3 inch lengths

Heat vegetable oil and coat the pan of a 9 or 10 inch non-stick skillet. Fry the scallions until they are soft & completely cooked through. Add some soy sauce to the pan when they are almost done.

Add any other vegetables-bell peppers, kimchi, shrimp, seafood, etc. and toss a few times to heat them through

Pour pancake batter over the scallions, vegetables, seafood, spreading the batter, and cook a few minutes until the bottom is nice and brown underneath

Pour the beaten egg on top then swirl the pan to even out the egg. Cool until the egg is just beginning to become firm on the edges.

Flip the pancake with a wide spatula and cook for another minute or 2, until the egg is set and preferably crispy on the edges.

Remove from heat and cut 6-8 wedges and serve with dipping sauce made by mixing 3 parts soy sauce, with 1 part vinegar.

We bought fresh mussels so we made this:

Mussels Steamed in White Wine

2 lbs mussels
1/3 cup all-purpose flour
1 cup dry white wine
2 shallots, chopped
2 tbs unsalted butter
2 tbs chopped flat parsley

Fill large bowl with 2 quarts of cold water. Add flour & mussels and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. Scrape off any barnacles while inspecting them to make sure they are tightly closed. Keep the cleaned mussels out of the water in refrigerator until ready for use-no more than a few hours after washing.

Chop the shallots and parsley. Then put the shallots & white wine into a large stainless steel pot. Add mussels and cover. Steam them over high heat until the mussels have opened. Shake the pot to thoroughly cook the mussels.

Remove the mussels and place them into a large bowl. Boil the mussel soup broth, then add butter & chopped parsley.

Pour the broth over the mussels & serve.