Friday, April 30, 2010

Sex on the beach: the hottest drink

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The one of the most attractive and popular cocktails is here.
SEX ON THE BEACH has surely the most unforgettable name as well as its sweet taste. There are several ways to make this. Let me explain two of these ways which are most commonly known.

1. Ingredients
2/3 oz. Schnapps, peach
1 1/3 oz. Vodka
1 1/3 oz. Cranberry Juice
1 1/3 oz. Orange Juice

Mixing Instructions
Combine ingredients in a cocktail shaker with ice. Shake and strain into a highball glass filled with ice.

2. Ingredients
 1/3 oz. peach schnapps
 1.3 oz. Malibu coconut rum
 1/3 oz. dole pineapple-orange juice
 a splash of rose grenadine
(You may add a splash of half and half cream)

Mixing instructions
Do in the same ways of those above

Thursday, April 29, 2010

Easy Italian Cooking w/ Chef Umberto, Easy and Delicious

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Ddukbokki – Spicy rice cakes

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Rice cakes (Dduk) traditionally are a big part of Korean cuisine. Unlike these, the texture is soft and chewy. I’ve always been a fan of Ddukbokki. It’s actually more of a snack than a part of an actual meal. Isn’t it funny how memory helps us love certain foods? ;) Though you can find this dish in Korean restaurants, the best place to get it would be in specialty places that sell kimbap and other “snacks.” This type of Korean food is called Boon Shik.


1 package of rice cakes (can use small flat ones too)
1 package of fish cakes, cut into triangles
2 tablespoons of gochujang (red pepper paste – depending on your pref. of heat)
1.5 tablespoons of sugar (add more later, if needed)
3.5 cups of water
1 stalk of scallion cut into pieces
1 medium onion, sliced into strips
Basic broth ingredients(kelp and anchovies)
Hint of soy sauce
Red pepper flakes (optional)


1. In a big bowl, put dduk in a cold water bath. This will help the texture of the dduk. Set aside.

2. In a frying pan, add 2 cups of water and bring basic broth to a boil over high heat. Remove anchovy and kelp.

3. Add gochujang, sugar and soy sauce and decrease heat to low. Simmer for 5-7 minutes. (The longer this simmers over low heat, the yummier it will be.)

4. With a spoon, skim off any foam that may appear.

5. Raise heat to medium. Add dduk and fish cake. Stir continuously. Cook for about 5 minutes. Then add onions.

6. Lower to low heat and simmer while stirring. Cook for another 3-4 minutes. The sauce should have thickened at this point and the rice cake should be soft. Add scallions and serve.

Some people add meat to this dish, and Ramen. If you want to add noodles, cook separately and add towards the end of the cooking cycle. It’s also yummy with hard boiled eggs. Enjoy!

Wednesday, April 28, 2010

Paella : My favorite Spanish Dish:D

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'Paella' is a typical Valencian rice dish. You can call it just Spanish food though.
At my favorite town in Korea, there is an awesome spanish restaurant, called 'El Plato.'
When I wanted to serve my best friend some special dinner for celebrating his college entrance,
I took him there and bought him a paella. It was just right. I and he loved that!!

The combination of plenty seafood flavor and special spanish rice was fantastic.
This dish looks not that luxury nor formal, but you can enjoy not only taste but also mood.
(actually Paella is very popular home dish, but it all depends on how you make)

First of all, this dish is not that easy nor simple. Nevertheless, it's worth a try!:D
then, Let's start!!


- chicken broth 4 cups
- crushed saffran
- extra virgin Olive oil 1 Ts
- chicken thighs 4 pieces, chorizo 2
- onion 1/2, tomato 2
- arborio rice 1 and 1/2 cups
- mussel 24 or mussel 12 shrimp 12
- paprika powder 1ts, salt , ground pepper


1. Warm an oven up at 350.
2. Put some salt and ground pepper on Chicken thighs.

3. Slice Chorizos.

4. Pour Chicken broth, paprika powder and saffran in a bowl.

5. Cook the soup over low heat.

5. Put some oil on a pan which can be used in an oven.

6. Put chicken pieces on a pan and

7. Cook for 5-6min per each side of chicken.

8. Add chorizos in a pan.

9. Cook for 3-4min

10. Add chopped onions and garlic in a pan.

11. Cook for a minute.

12. Add tomatos in a pan.

13. Cook for 7-8min.

14. Add arborio rice in a pan.

15. Stir and Cook.

16. Pour the chicken broth soup in a pan.

17. Add salt 1/2 ts.

18. Stir and Cook for 7-8min.

19. Add mussels ( if you prepared shrimps, add them too.)

20. Put a pan in an oven.

21. Cook for 10-12min.

22. Cold it for a while.

23. Enjoy your meal!!

※ reference of recipe

Tuesday, April 27, 2010

Bacon DDuck Mali :)

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Bacon DDuck Mali :)

This is Bacon DDcuk Mali !
It's very easy to make and it's really delicious~
It's a good side dish for drinking~ 

DDuck, Bacon, Vienna sausage

Prepare the ingredients.

Boil the DDuck until they become soft.

Roll with Bacon.

Yeah. That's it!

Put Vienna sausage and DDuck on a skewer.

Grill them.

Now, you can have this with mustard sauce or ketchup!
With beer, it will be more great!

Monday, April 26, 2010

Swedish Meatballs with Lingonberry Sauce

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1 cup fresh bread crumbs, dried out
3/4 cup milk
6 tablespoons unsalted butter
4 shallots, minced
2 garlic cloves, minced
1 teaspoon caraway seeds, toasted and ground
Kosher salt and freshly ground white pepper
1 pound ground beef
1 pound ground pork
1 large egg
1 handful fresh flat-leaf parsley, chopped, plus more for garnish
1 handful fresh dill, chopped
2 tablespoons all-purpose flour
11/2 cups chicken broth
3/4 cup sour cream
1/4 cup lingonberry or red currant jam, plus more for serving


In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes. Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat. Add the shallots, garlic, and caraway; season with salt and pepper. Saute until softened but not browned, about 2 minutes. Put the ground beef and pork in a large bowl. Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper. Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands. Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball. Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.

Melt 2 tablespoons of the butter in a large skillet over moderate heat. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan. Saute the meatballs until well-browned on all sides, about 7 minutes total. Remove the meatballs to a platter lined with paper towels as they are done.

Discard most of the fat from the skillet and return it to the heat. Add the remaining tablespoon of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan. Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper. Lower the heat and stir in the sour cream. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes. Shower with chopped parsley and transfer to a serving bowl. Serve the Swedish meatballs with additional lingonberry jam on the side.

Swedish Meatballs with Spicy Plum Sauce

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1/2-cup fine, dry bread crumbs
3/4 cup heavy cream
1 1/2 tablespoons olive oil
1 medium yellow onion, minced
2/3 cup ground beef
2/3 cup ground veal
2/3 cup ground pork
2 tablespoons honey
1 large egg
Kosher salt and freshly ground black pepper
3 tablespoons butter
1 large shallot, minced
1/2 red bell pepper, minced
6 pickled plums, pitted and minced
2 cups chicken broth
1/4 cup plus 2 tablespoons plum sauce


In a small bowl, combine breadcrumbs and 1/2-cup heavy cream. Stir with fork until smooth. Set aside. In a small saute pan over medium heat, heat the oil and add the onion. Saute until softened but not browned, about 5 minutes. In a large bowl, combine beef, veal, pork, honey, cooked onions and egg. Season with salt and pepper to taste. Add the bread crumb-cream mixture to the meat, and mix well. With wet hands 9to keep the meat from sticking), shape a meatball the size of a golf ball. If the meat is too soft to shape, more bread crumbs may be added to the mixture. Continue shaping meatballs, placing on a plate brushed with water. There will be about 24 meatballs. In a large skillet over medium-high heat, melt the butter and add the meatballs. Saute, browning on all sides, until cooked through, about 7 minutes. Remove to a plate, and discard the fat from the skillet. Return skillet to heat, and add shallots, red pepper and plums. Saute until softened and lightly browned. Add chicken broth, then remaining 1/ 4 cup of heavy cream. Stir in plum sauce, and season to taste with salt and pepper. Add meatballs to sauce and simmer over medium heat, until sauce thickens slightly and meatballs are heated through, about 5 minutes. Serve.


Swedish Meatballs

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2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream


Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Sunday, April 25, 2010

Onigiri or Jumokbob ; Rice ball

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As many people know, most of Asian people live on Rice. So there are a variety of cooking ways with rice in Asia.
In Japan and Korea, there are almost the same food-you can call also rice ball, called Onigiri(JP) and Jumokbob(KR).
This food is really simple and easy to make and it's just proper to light lunch or sometimes to picnic too.
Personally, I recommend to make it for your special picnic box.

▷ Ingredients

- 4 cups of freshly cooked Japanese-style rice (What kind of rice can you use? See Looking at different types of rice. No, you cannot use long-grain, jasmine, basmati, or Uncle Ben's.)
- 2 sheets of nori seaweed, cut into 3cm/2 inch wide strips
- Salt
- Fillings. Some classic fillings are pickled plum (umeboshi), bonito flakes just moistened with soy sauce (okaka), bonito flakes mixed with pickled plum (umekaka), flaked cooked salted salmon (shake or shiozake), cooked salty cod roe (tarako), chopped up pickles (tsukemono), and tsukudani, various tidbits - bonito cubes, tiny clams, etc. - cooked and preserved in a strong soy-sugar-sauce. Some non-traditional fillings that work well are described below.

▷ Directions

1. The key to making good onigiri is to have freshly cooked, hot rice. You can't make good onigiri with cold rice.
2. Wet your impeccably clean hands with cold water, and sprinkle them with salt. Take 1/4th of the rice and place on one hand. Make a dent in the middle of the rice with your other hand. Put in about 1 tsp or so worth of filling in the dent.
3. Working rapidly, wrap the rice around the filling, and form into a ball. To make the traditional triangular shape, cup your hand sharply to form each corner, and keep turning it until you are happy with the shape. Practive makes perfect.
4. Wrap the rice ball with 1-2 strips of nori seaweed.
5. Repeat for the rest of the rice.
6. Enjoy your picnic~!! :D