Gochujang Potato Pierogies

Monday's back with a vengeance and the weekend went by rather too quickly. My latest posts have been focused on Mother's Day and of course, my own Ma. As a last, final tribute to the woman who created me, and in reflection to celebrating life and mothers this week, I had to end it with some time spent in the kitchen, cooking... naturally. But what did I end up making?

I, for the longest time, have been wanting to create and (DUH) share with you guys this recipe I've been working on for a while now! In honor of my parent's heritages, (I'm Korean and Polish, with a slight chance of a little Ukrainian in there), I wanted to create a Korean fusion-inspired dish that not only reflects me but more so, both of my parents. So, I did a twist on the traditional pierogi and made the filling Korean-flavor based!

Gochujang Potato Pierogies

Serves 6 - 8

Ingredients:

Filling:

Photos and recipe by © Suzanne Spiegoski

5 medium potatoes
½ of an onion, chopped
1 clove garlic
4-5 TB gochujang (depending on spice preference)
1 TB brown sugar
1 TB honey
1 TB rice wine
3 TB soy sauce
1 TB sesame oil
1 tsp ginger, minced
Kosher salt and freshly ground black pepper to taste

Dough:

3 cups whole purpose flour
½ cup warm milk
½ to ¾ cup of warm water (depending on how much your flour soaks)
1 tablespoon melted coconut oil
A pinch of salt

Toppings:

2 green onion, chopped
sesame seeds
½ cup of sour cream
kimchi
2 tsp sriracha sauce
2 tablespoon of vegetable oil for frying

Up close & personal.

Directions:

For the filling:

1. Place potatoes, half of an onion, and garlic in a pot, cover with water and cook until tender
2. Once cooked, drain and use a hand blender or potato masher, so the potato mixture doesn't have lumps
3. Add gochujang, brown sugar, honey, rice wine, soy sauce, sesame oil, and ginger. Add salt & pepper, mix well. Should have a nice pinkish red color.

For the dough:

1. Pour the flour into large bowl
2. Add a pinch of salt
3. Make a little hole in a middle and start adding milk and butter
4. Add a little water at the time and work the dough until you can form a ball about 10-15 minutes
5. Once done, cover and rest for about 25 minutes
6. Roll the dough until thin (like pasta) and using either cookie cutter or large wine glass cut the circles (use wax paper to avoid a sticky, messy, clean-up!)
7. Place 1 teaspoon of filling in the middle of the circle
   Wet one-half of the circle with water (use brush or fingers) and then seal together
8. Use vegetable oil to fry pierogi on each side until golden brown

For the toppings:

1. Add onions and sesame seeds on top with pierogies and serve with sour cream (kimchi, sriracha sauce, & black pepper mixed in)
2. Enjoy immediately

The filling inside is mostly potato, but it's the spices that give the normal pierogi an extra punch of flavor. Consisted of gochujang (Korean red pepper paste), soy sauce, brown sugar, ginger, rice wine, honey and sesame oil, these vibrant and authentic spices are sure to put a twist on any good old fashioned Polish dumpling!

Coming up this week on the blog, a new play on my editorial/fashion series! Since it's been raining nonstop this week here in New York City, we did a more moody-themed shoot and also shot indoors! Basically, I'm expanding more into moods and tones, and not just fashion. Trying to capture more feeling. I'm also looking into creating my next Soju cocktail! Stay tuned! I can't wait to upload! You can check out my latest cocktail here, which was also featured on foodgawker! Happy Monday, beautiful people! Let's get it! 😊🙌

LOVE & XX'S

FOLLOW MAQ + SUZ

Fried Green Tomatoes

Happy Friday, everyone! I'm so delighted to finally share a recipe it took nearly 20 years in the making! Ever since I was a little girl and saw, 'Fried Green Tomatoes', the movie (the book is entirely something else!), I've been obsessed with the idea of trying to make them. I've tried several variations of this Southern comfort food dish, but never in a Korean-fusion way! So, of course, I had to create my own version!

The first secret to the perfect fried green tomato? Bacon drippings. You know all the grease you get after cooking bacon in the pan/oven? Save that for this recipe! I'm serious! You can even freeze it in the freezer should you want to use it in the distant future. I put mine in a Mason jar and it's seriously what gives the tomatoes it's ultimate flavor. Second? Cornmeal. And yellow. It gives a better color than white cornmeal, in my opinion.

Photos + recipe by © Suzanne Spiegoski

Fried Green Tomatoes

Serves 2-4

Ingredients:

1 medium green tomatoes (per person)

Batter:
3/4 c all-purpose flour
1/4 c yellow cornmeal
3/4 c buttermilk
salt & pepper
enough bacon drippings to fill 2" deep in a skillet /pan

Sauce:
2 TB coconut oil
1/4 c all-purpose flour
1 1/2 c milk
1/2 c buttermilk
1 TB ranch dressing
salt & pepper

Directions:
Slice tomatoes about 1/4 inch thick, season with salt and pepper and set aside. Combine batter then coat tomatoes on both sides. In a large skillet, heat enough bacon drippings to coat the bottom of the pan and fry tomatoes until lightly browned on both sides. (2-3 min per side) If oil sizzles or pops before you put the tomatoes in, it's too hot! Transfer to a colander or wire cooling rack to drain. To keep the tomatoes from getting soggy before they're served, the best way is to stand them up like wheels in a serving dish instead of stacking them. To make the sauce, add coconut oil in a saucepan until melted over medium heat. Whisk in flour, then milk & buttermilk until mixture is thickened and bubbly. Garnish with fresh dill, cucumber carrot kimchi & red pepper flakes. Serve immediately and enjoy! (You'll think you died and gone to heaven!)

They came out crisp and golden, a wonderful juxtaposition to the tart and juicy tomato. Added components to the dish were fresh dill, cucumber carrot kimchi, and red pepper flakes. I chose these ingredients because I felt it overall completed the entire dish. The combination of flavors was explosive to my palette! You got the acidity from the tomato (By the way, do you consider it to be a vegetable or a fruit?), the slight smoky bacon flavor, the refreshing balance from the dill, and the spiciness from the kimchi and flakes.

Lastly, the buttermilk sauce is creamy and tangy. The final finishing touch. I've been working on my style and plating, what do y'all think? How do you make fried green tomatoes? Perhaps next time, you'll give this recipe a try? It's great as an appetizer or for lunch. Or if you're just very, very, hungry. 😉 Until next time, feel free to comment down below and subscribe (to the right, in the side bar). Have a nice weekend!

LOVE & XX'S,

FOLLOW MAQ + SUZ

Korean Fusion: Fried Sesame Broccoli Bites

Korean Fried Sesame Broccoli Bites

Serves 4

Ingredients:
1 pound broccoli, chopped into small pieces and steamed
1 teaspoon salt

Korean Fusion: Fried Sesame Broccoli Bites with Ponzu Sauce

1 tablespoon sesame seeds

2 green onion

1 tablespoon sesame oil
1/2 teaspoon minced garlic
generous pinch of salt to taste

3 eggs

1 cup all purpose flour
1 cup panko
vegetable oil

Green onion or parsley and sesame seeds to garnish

Directions:

1. Cut the broccoli head very short from the stem. Cut the head into small florets. Peel the stems and cut into small pieces. Bring a large pot of water to a boil. Add the salt and broccoli, and cook for 1 to 2 minutes, or until it reaches the desired tenderness. Drain, immediately blanching the broccoli. Dry well before step 2.

2. Combine the broccoli with sesame seeds, 1 green onion, sesame oil, garlic, salt and 1 whisked egg (to use as a binding agent). Toss well to evenly distribute seasoning.

3. Create breading station - flour, whisk 2 eggs, panko

4. Wash hands then spoon broccoli mixture into hands to create 2-3 inch diameter balls. Squeeze together to firmly compact into round ball.

5. Coat in flour, then egg wash, then panko crumbs. Repeat.

6. Heat vegetable oil to 375 degrees.

7. Carefully place several broccoli balls into oil for 3 minutes until golden brown. Remove with slotted spoon and place on cooling rack or paper towels.

8. Serve with ponzu sauce!

Happy Sunday Funday! Without further delay, let me introduce to you (finally) the recipe for my Korean fusion-inspired FRIED sesame broccoli bites! And once you pop one of these addicting bite-size snack attacks, trust me when I say this, you won't be able to stop! To add a touch of heat I made a chili ponzu dipping sauce consisting of soy sauce, orange + lemon juice, mirin and red chili pepper powder. This healthy appetizer will surely be a hit at any get-together/party/event! And even though fried foods are not the healthiest choice when it comes to eating right, there is broccoli in this fried dish so it's not all completely bad like a fried oreo for example! Ha ha! It's definitely a great way to get anyone into this green veggie, especially if you're not a fan of it!

There is one thing I highly DO NOT recommend when working with anything fried. I was so exhausted when making these broccoli bites, I had mistaken the vegetable oil for water and covered the pot with a lid! 😳 Let's just say that I definitely experienced my first grease fire in the kitchen but I handled it like a champ! Lesson learned? Don't try to fry anything when you're that sleep-deprived! You're only asking for trouble, honey! Hope y'all enjoy the rest of your Sunday. Coming up this week on the blog, a new look, and a giveaway in honor of a birthday girl (aka; me)! Stay tuned...

Love & xx's,

FOLLOW MAQ + SUZ

Mini Open Faced Turkey Avocado Sandwiches

Mini Open Faced Turkey Avocado Sandwiches

with Havarti cheese, cucumber and roasted red pepper mayo

Mini Open Faced Turkey Avocado Sandwiches

Serves 2-4

Ingredients:

French baguette bread, approx. 6-8 slices

Smoked turkey deli meat, cut into rectangles

Havarti cheese, cut into rectangles

Cucumber, peeled and cut with Mandoline slicer

1 Avocado from Mexico, sliced

4-5 Tablespoons mayo

7 oz. Cento roasted red peppers

Red pepper flakes for seasoning

Don't forget to jazz it up with red pepper flakes or fresh black pepper!

Directions:

1.     Puree roasted red peppers and mix in with the mayo.

2.     Slice baguette bread, turkey meat, cheese, avocado and cucumber.

3.     Spread the roasted red pepper mayo on each baguette.

4.     First layer with cheese, then a few slices of turkey, two slices of avocado and last, cucumbers slice.

5.     Season to your liking with red pepper flakes or fresh black pepper.

6.     Enjoy every single bite!

These little mini turkey bad boys are fresh, healthy and abso-freaking-lutely delicious!

Close-up view of the mini open faced turkey avocado sandwiches.. YUM.

Ready to devour these cuties. Be back later.

Monday's lunch got me all inspired after hearing about Chef’s Roll's March Madness style competition leading up to the Final Four. Their “Avocado Madness”, sponsored by Avocados From Mexico, is starting on March 1st with a line-up of 64 chefs who will develop avocado-inspired recipes through a possible 6 rounds of competition. Each week only half will make it through to the next round until there are only four remaining.  From those finalists, two will be selected to travel to San Diego for a live head-to-head competition on April 11th, 2016 where the final contestants will create an avocado-inspired menu in front of the city’s best chefs and culinary press for a chance to win some amazing prizes. Eeeek!

Since my friends have been encouraging me to venture more into the cooking world, and after seeing this contest with a serious passion for avocados, I figured why the heck not?! So here you have it folks. First round's an avocado-inspired sandwich/wrap recipe, so for preparation today, I made mini open faced turkey avocado sandwiches with Havarti cheese, sliced cucumber, roasted red pepper mayo, sprinkled with red pepper flakes. I've been making this for years and usually I just do a regular sandwich with all the same ingredients but I wanted to create something more aesthetically pleasing to the eye. And this would be a killer hors d'oeuvre /appetizer for a lunch/dinner party. I'm digging this open faced sandwiches' versatility! What do you guys think? I'm ready to hork these bad boys down, stat!

Wishing everyone a great week! Check y'all later! 😉

Love & xx's,

Korean-Style Pork Belly Nachos

Well, that title was a mouthful. And deservingly so! I came across this recipe while looking for a smacking good-ass recipe for the Super Bowl on Sunday. Initially I was going to cook kalbi (galbi) but I wanted to infuse a classic American football munchie snack into something partly Korean. That's where I ran into this article on Buzzfeed and DUDE. It. Is. Splendidly. Delish! The flavors are insane! I can assure you, anyone to scarf down on these bad boys will be your new best friends as you've made their life complete. An instant touchdown! Did I mention it's in a cast-iron skillet? The Lodge cast iron is one of my favorite pans to cook in.

Korean-Style Pork Belly Nachos

Serves 4-6

Korean-Style Pork Belly Nachos

Ingredients:

• 1 lb of pork belly, sliced
• 2 garlic cloves, minced
  
• 2 Tbsp. soy sauce
• 2 Tbsp. red pepper powder
• 1 Tbsp. honey
• ⅓ cup + ¼ cup kimchi juice
• Tortilla chips
• Cheddar
• Monterey Jack
• Chopped kimchee
• Red onions
• Tomatoes
• Scallions
• ⅓ cup sour cream

Directions:

Combine pork belly slices with garlic, soy sauce, red pepper powder, honey, and ⅓ cup kimchi juice. Mix until the pork belly is coated in red. Pan-fry pork belly until fat has rendered and crispy.

Assemble your nachos. In a skillet, lay down a layer of tortilla chips, sprinkle on the cheeses, add chopped kimchi, toss on the cooked pork belly, top with some chopped red onions. Repeat.

Melt the cheeses under the broiler until crispy and bubbly. Mix together the sour cream and remaining ¼ cup kimchi juice and drizzle on top of the nachos.

K-Style pork belly nachos: Get. In. My. Belly. STAT!

These are the prettiest nachos I've ever made!

If you're a fan of pork belly like myself, make sure to get the meat nice and crispy. There's nothing sadder than soggy pork belly! The trick is not to cook the entire pound of meat all at once. Divide the meat into smaller portions when cooking it, that way giving the marinade and pork belly enough room to be cooked properly. I cooked mine just a knob above medium heat, because I like it really crispy. :)

And that sour cream kimchi sauce is OUT. OF. THIS. WORLD. I swear I could put this sauce on anything and it'd taste superb! That's like a fried foodie junkie saying, "I love anything fried. You could fry carpet and I'd eat it." Ha ha ha! But seriously, the combination of the dairy with the tangy juice from the kimchi is excellent and just the perfect complement to this dish. Are you ready for some football?!

What's everyone making this Sunday? Are you a football lover? I'm not really into the game itself, but I adore the ads/commercials and the live performances during halftime. I'm actually really excited to see Coldplay play as this will be their first appearance at a Super Bowl. Plus, Beyonce and Bruno Mars will also be performing, so I've got a pretty good feeling that this halftime show will be awesome! Who are you excited to see perform?

I'm such a girl that I didn't even know who was playing in the Super Bowl until just now when I looked it up! :X In which case, whichever team you are rooting for, whether it's the Panthers or Broncos, have fun, be safe and let the good times roll! Hope y'all have a very nice and cozy weekend. 🏈❤️🏈❤️🏈

Love & xx's,