The spice in this dish from Jennifer Maeng, executive chef at Korean Temple Cuisine in New York City, adds more than taste. A compound found in red-hot pepper may also rev up your metabolism. Wok star!
- low-sodium soy sauce
- sake
- chopped garlic
- finely chopped or grated ginger
- large-diced red bell pepper
- large-diced green bell pepper
- large-diced onion
- cubed cabbage
- sliced carrot
- red pepper flakes
In the American South, delicate cornmeal flatbreads known as hoecakes are a classic accompaniment to the regions signature barbecue. Originally a simple mixture of cornmeal, water and salt, hoecakes are so named for their earliest method of preparation. According to legend, early settlers and field hands cooked the cornmeal griddlecakes on the blades of hoes or shovels held over the hot embers of campfires. In other parts of America, similar breads are known as everything from ash cakes to johnnycakes. Serve these hoecakes alongside our Barbecued Chicken (see related recipe at right).
- Tbs. sugar
- baking powder
- fine-grind cornmeal
- egg
- buttermilk
- Tbs. canola oil
“Enjoy generous portions of this low-calorie dish from Red Mountain Spa’s executive chef Chad S. Luethje. "
- chopped fresh oregano
- minced garlic
- diced onion
- chopped fresh thyme
- chopped fresh basil
- chopped fresh rosemary
- chopped fresh oregano
- Vegetable oil cooking spray
- abura age
- Japanese short grain rice
- sake
- extra-virgin olive oil
- Salt and coarse black pepper
- sirloin steak
- flour
- COLD water
- sake or dry white wine
- mirin
- dashi no moto
- dashi stock
- medium potatoes
- Tbs. dehydrated wakame
- white miso
The source of this recipe is attributed to Chipolte’s Executive Chef (and CEO), Steve Ellis.
- vegetable oil or butter
- fresh cilantro
- white basmati rice
- Lime
Serve with not-too-salty pickled cucumbers, and ice cold mugicha to drink. Or serve with tempura, which can be dipped in the same sauce.
- * Grated wasabi
- * Toasted sesame seeds
- mirin
- tablespoongrandulated white sugar
- dashi stock
- * Grated fresh ginger
- * Finely grated yuzu peel