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FareShare Gazette Recipes -- September 2007 - K's

 

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Recipes Included On This Page

Kansas City BBQ Sauce

Kim Chee

Korean Salted Eggs (Talgyal Changjorin)

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* Exported from MasterCook *

Kansas City BBQ Sauce

Recipe By : Cook's Test Kitchen
Serving Size :   Preparation Time :0:00
Categories : Volume 10-09 Sep 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons vegetable oil
1 onion, minced
4 cups low-sodium chicken broth
1 cup root beer
1 cup cider vinegar
1 cup dark corn syrup
1/2 cup molasses
1/2 cup tomato paste
1/2 cup ketchup
2 tablespoons brown mustard
1 tablespoon hot sauce
1/2 teaspoon garlic powder
1/4 teaspoon liquid smoke (optional)

Heat oil in saucepan over medium-high heat until shimmering.
Add onion and cook until softened, about 5 minutes. Whisk in
remaining ingredients, except for liquid smoke, and bring to
boil. Reduce heat to medium and simmer until mixture is thick
and has reduced to 4 cups, about 1 hour. Stir in liquid smoke,
if using.

Sauce can be refrigerated in airtight container for up
to 1 week.

Makes about 4 cups

Kansas City barbecue sauce is very sticky, sweet, and smoky -
far more so than most tomato-based sauces. We like our
barbecue sauce extra-thick. If you like a thinner, smoother
texture, the sauce can be strained after it has finished
cooking.

Contributed to the FareShare Gazette by Art; September 21, 2007
www.fareshare.net



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* Exported from MasterCook *

Kim Chee

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 10-09 Sep 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Napa cabbages -- cut up
1 scallion
2 garlic cloves -- minced
1 piece ginger -- minced
2 teaspoons Korean red pepper
1/2 teaspoon salt -- (more or less)
Water

Soak cabbages overnight in salt water to wilt. The next day, wash 
cabbage 3 times till there is no more "slimy" feel. Cut the green 
part of the scallion into 1/2-inch long slivers and mince the white 
part. Add scallion, garlic and ginger to cabbage.

In a one cup measuring cup, mix together the red pepper, MSG, salt 
and water to make 1/2 cup juice.

Pack cabbage mixture loosely into jars. Pour juice in to cover. 
Poke with chopstick to release air. Seal and let set overnight in 
refrigerator. Keep refrigerated.

Contributed to the FareShare Gazette by Jim; 30 September 2007.
www.fareshare.net



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* Exported from MasterCook *

Korean Salted Eggs (Talgyal Changjorin)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Volume 10-09 Sep 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 hard boiled eggs
1/4 cup soy sauce
1 tablespoon sugar
2/3 cup water
1 teaspoon ginger juice
Lettuce leaves

Peel eggs. Simmer the peeled eggs with 2/3 cup water, 1/4 cup soy 
sauce, 1 tablespoon sugar and ginger juice in a pot. When the 
liquid is almost evaporated, cook them on high heat until glazed. 
Cool the eggs and cut into bite size pieces. Serve on lettuce. 
These eggs turn a beautiful color of brown and are easy to do.

They taste great too. "Ddo Bob-si-di." Korean for "see you again". 

From Wendy Hammett KJJV74B.

Contributed to the FareShare Gazette by Jim; 30 September 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 17 Calories; trace Fat (0.6% calories from 
fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 824mg 
Sodium. Exchanges: 1/2 Vegetable; 0 Other Carbohydrates.

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