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easy entertaining | food

In a stainless-steel bowl combine the cider vinegar, salt and pepper. Then toss the jicama, red cabbage, carrots and red onions together with the cider vinegar mixture. Assemble each slider with one piece of cooked Korean short rib, bone taken out, and a mound of jicama slaw. Serve immediately.

Jacob Coronado 8UP Elevated Drinkery and Kitchen


Gochujang wings

(Makes about 40 wings)

Note: Togarashi spice is a Japanese hot pepper blend found at some upscale supermarkets and most Asian markets.

For the gochujang dressing: Gochujang is a Korean fermented chile paste, generally regarded as fairly spicy hot. Pickled ginger is an Asian market staple, a fun condiment to have around. Both of these ingredients are available at Asian markets and at some supermarkets.

12 ½ ½ ½ 1 1 1 3

ounces gochujang paste cup pickled ginger liquid cup sesame oil cup soy sauce cup honey cup rice wine vinegar bunch cilantro garlic cloves, peeled and crushed

Put all ingredients in blender and purée until smooth. Set aside.

To serve:

For the wings: 5 pounds jumbo chicken wings ½ cup togarashi seasoning (may not use all) Salt to taste ¼ cup blended oil (half olive oil, half canola) Heat oven to 400 degrees. In large bowl add wings and evenly coat the wings with salt, togarashi spice and blended oil. Spread wings evenly on baking sheet and roast wings for 30 minutes, turning once halfway through cooking.

Gochujang wings

In a clean bowl, toss wings in the gochujang dressing. Garnish with sliced carrots and green onions.


Harissa chips with tzatziki dip (Four large potatoes should make a lot of chips, but slice more if you know your guests are potato chip fans.)

For the harissa seasoning: Dried ancho and guajillo peppers can be found in the international foods section of ValuMarket, or in Latin grocery stores.

4 4 1 ½ 1 1 ½

dried ancho peppers dried guajillo peppers tablespoon ground cumin tablespoon ground coriander teaspoon kosher salt teaspoon chili flakes tablespoon Bourbon Barrel Foods smoked paprika

Toast all ingredients together in a dry sauté pan until they become aromatic, a minute or two. Grind to a powder in a spice blender or mortar and pestle. Set aside.

Harissa chips with tzatziki dip Winter 2016 41

Winter 2016 (Vol. 54)  

Nov - Dec - Jan 2016/17