The KimKraut Dog

Happy Monday! Not a fan of today? I've created a new Korean-fusion inspired recipe to zap those Monday Blues away! Inspired by both my Asian and Eastern European heritage, I wanted to combine the two worlds in a dish, but also something that would be simple and easy to make for a manic Monday. 

Okay, so by now you're wondering, what is KimKraut? I've seen many and have tried a variety of Korean hot dogs. Some even have added bulgogi on top of the hot dog, some more kimchi-oriented. And some more Americanized. I wanted to make something a little different; something that resonates with who I am. So, I decided to mix kimchi and sauerkraut together and BAM! There you have it, folks! KimKraut! I used cabbage kimchi to keep the vegetables consistent together, though, I'd be down with trying other forms of kimchi, such as cucumber or radish.

The KimKraut Dog

Ingredients:

Recipe + photos by: © Suzanne Spiegoski

4 bratwurst sausages, grilled
4 hot dog buns, toasted
4 tsp mustard
2 tsp soy sauce
1 tsp sugar
1 tsp white vinegar
1/4 tsp salt
4 tsp ketchup
1 tsp sriracha sauce
1/2 cup chopped kimchi (cabbage)
1/2 cup chopped sauerkraut
2 tsp rice vinegar
2 tsp honey
2 green onion, chopped
black sesame seeds, for garnish

Directions:

1. Mix mustard, soy sauce, sugar, white vinegar and salt in a small bowl. Set aside.
2. Mix ketchup and sriracha sauce in another small bowl. Set aside.
3. Combine kimchi, sauerkraut, rice vinegar, and honey in a small bowl to create KimKraut. Set aside.
4. Grill bratwursts. Toast buns at 350°F for 5-7 minutes.
5. Prepare hot dog with sausage, KimKraut, mustard and ketchup sauces, chopped green onion and black sesame seeds.
6. Enjoy!

When I had first met my husband and sheepishly confessed that I could cook, he wittingly replied, "Sure, you can. What can you make, just kimchi & kielbasa?" Boy, was he mistaken! He's now my #1 guinea pig. And happily so! I adore cooking for the people I love and I also love sharing stories, especially anything involved with food and cooking! (And maybe my husband.. ha, ha!) This recipe was definitely inspired by my hubby's sense of humor. And yes, kimchi paired with any kind of sausage is absolutely delicious!

I didn't want to Americanize the dish by squeezing regular mustard and ketchup sauce on the hot dogs. Since the dogs are meant to be Korean-fusion based, I also kept the flavors in the sauce. I mixed regular French's mustard with a tiny bit of soy sauce, sugar, white vinegar and a pinch of salt. The ketchup was combined with some sriracha sauce, to add an extra touch of heat in with the kimchi spices. These sauces really gave every single bite packed with tangy and meaty flavor! Lastly, I garnished with chopped green onion and black sesame seeds. Coming up next on the blog? A whole new lookbook series with another style video! Check out my Instagram for a teaser. Stay tuned...

LOVE & XX'S,

FOLLOW MAQ + SUZ

The Black and Orange

The Black and Orange Cocktail

Serves 2

Ingredients:

All photos by © Suzanne Spiegoski

1.5 oz. Scotch
.5 oz. Amaro Meletti
.5 oz. Yellow Chartreuse
.5 oz. fresh lemon juice
1.5 oz. fresh pressed carrot juice
Fresh ground black pepper for garnish

Directions:

Shake all together with ice and strain into a Collins glass filled with ice.
Grind the black pepper on top to garnish.

It's Thirsty Thursday and I couldn't help but make another cocktail! Like I've mentioned before, I'm not even an occasional drinker. I might have a few drinks within an entire year, but I've been so into mixology as of late! Since the first couple of cocktails I created were mostly focused on Korean vodka, I wanted to change it up to a different kind of liquor and to make a cocktail fitted for the spring season. Created by Rob Krueger from Brooklyn's Extra Fancy, the Black and Orange pulls in lemon and carrot juice for a drink that's entirely refreshing. Also with a scotch base, this cocktail takes its cues from Yellow Chartreuse and Amaro Meletti, which lift up the brown spirit in a delightful way.

My favorite part of this drink? The fresh ground black pepper as a garnish! It really gives the drink a pleasant palette, along with a stimulating aftertaste. I received an Ozeri electronic pepper grinder and a set of 4 Curva Artisan Series Double Wall Beverage Glasses and Tumblers in order to facilitate a review of their products. The Ozeri pepper grinder is not only electronic but gives you 3 set ways to grind the pepper. From fine to coarse, all it takes is one push of the top button and voila! I wasn't a fan of picking up 6 batteries for the darn appliance, though! That was the only setback in my opinion. The cups I received as well are handmade, double-wall thermo glasses, each glass boasting a unique curvature that holds 8 ounces. They are small, but what's great about these beverage cups is that they can be used for both hot and cold drinks! I love kitchen products/appliances that can be used for more than one task. In this case, these are my new favorite drink cups! You can find both the cups and pepper grinder at Amazon. Next on MaQ + Suz? A brand spanking new Korean fusion recipe! Stay tuned...

LOVE & XX'S,

FOLLOW MAQ + SUZ

Spicy Kimchi Bloody Mary

Spicy Kimchi Bloody Mary

Serves 8

Ingredients:

2 cups kimchi
46 oz tomato juice
1/4 cup Sriracha chile sauce
2 tablespoons Worchestershire sauce
2 tablespoons red wine vinegar
Salt
Freshly ground pepper
2 cups Soju (Korean vodka)
Ice
Celery stalk, olives, radishes, pearl onions and cornichons for garnish

Directions:
Combine tomato juice, Sriracha sauce, Worchestershire sauce and vinegar. Puree kimchi with mixed juice, working in batches. With a fine-mesh strainer over a bowl, strain the kimchi puree, pressing firmly on the solids to get as much juice as you possibly can. You can save the solids for another use. Chill combined juice thoroughly, then season with salt and pepper. Stir in vodka. Serve over ice garnished with celery stalk, olives, radishes, pearl onions, and cornichons. Enjoy with a staple New York City brunch!

Sunday Funday equals brunch and cocktails. And this spicy kimchi Bloody Mary's will knock your socks off! It's got a kick to it and will definitely have any pre-brunching game going strong. The heat from the kimchi gives the traditional Bloody Mary new, pungent flavors. Combining other varied spices from the sauces,  such as Worcestershire and Sriracha, and counter-balancing it with a splash of vinegar, creates the perfect leisurely yet unique cocktail. Korean soju also has a distinct taste, putting a twist on the usual vodkas used in Bloody Mary's.

What's your go-to brunch cocktail? Are you a Bloody Mary enthusiast? More of a mimosa kind of gal? Or bellini's? Screwdriver's? Why not try this recipe today? It's super easy and a great changeup to your usual brunch hangout. Sometimes it's nice to just chill at home or have a small get-together rather than hustling through the crowds to grab a table at a restaurant. Especially when it's April and it feels like 30° outside! But whatever you plan on doing, I hope your Sunday is nothing but enjoyable. Until next time! Love. Always, love. ❤️

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

Korean Soju Blood Orange Cream Soda Floats

You've made it midweek and deserve an adult treat! Even though I'm not much of a drinker, my French hubby loves cocktails and was more than happy to be my guinea pig. Blood oranges are all the rage and a complementary fit for spring cocktails with its tasty, citrusy flavor. I wanted something acidic to go with the tartness from the Korean soju and the color from the oranges is gorgeous. Pretty in pink, this sexy adult beverage is playful and luxurious, and will keep your taste buds desiring more! The perfect mixology of sinful, sugary tang! And what's sweeter than a heavenly scoop of good ole fashioned vanilla ice cream, on top?! If you're a fan of floats, you won't want to miss out on trying this dreamy Korean fusion concoction! Don't forget to download recipe below. Oh! And MaQ sends his love (and approval) of these drinks as well! 😉🍹💕

Korean Soju Blood Orange Cream Soda Floats

Serves 4

Ingredients:

1 cup raw cane sugar
4 blood oranges, juiced and the zest of 2
1 tsp lemon juice
8 oz Charm Korean Soju
Club soda or sparkling water
Vanilla ice cream
Cocktail shaker
Strainer/Sieve
Straws

Directions:

1. Combine sugar, blood orange juice and zest, and lemon juice in a small pot over medium heat. Bring mixture to low boil for 5 minutes.
2. Remove from heat and cool for 1 hour.
3. As an option, strain the now syrupy mixture through a sieve to remove zest and pulp. Keep sealed and refrigerate until ready to use.
4. Measure 1 1/4 cup of blood orange syrup and soju into a cocktail shaker.
5. Shake until mixed through. Pour into 4 serving glasses.
6. Top with club soda until it reaches about 1 1/2 inches from the top of the glass. Stir briefly to combine.
7. Top the float with ice cream and serve immediately.

Love & xx's,

FOLLOW MAQ + SUZ