Chocolate Crepes with Fresh Berries and Puréed Ricotta Cheese
Marinated Grilled Chicken Breast and Roasted Red Peppers with a Balsamic Reduction
Seared Scallops with Beet Vinaigrette
Bulgogi (Korean Barbecue)
by Margaret Farley
2 pounds
chicken cutlet, if using breast, pound it thin
3 cloves garlic, minced
2 teaspoons ginger, minced
3 scallions, chopped
1 onion, julienned
3 carrots, julienned
1/3 cup soy sauce
1/4 cup mirin or beer
2 tablespoons sesame oil
2 teaspoons sugar
3 tablespoons toasted sesame seeds
Freshly ground black pepper
Sam Jang (condiment)
1 tablespoon kochujang (Korean red pepper paste)
2 teaspoons taeng jang (soy bean paste)
1/2 teaspoon sesame oil
1/4 teaspoon sugar
1 teaspoon toasted sesame seeds
1 head green leaf lettuce (sang choo)
garlic slices
jalapeno slices
sliced scallions
With the back of a knife, pound each slice of chicken lightly to tenderize it. In a bowl combine the remaining ingredients. The mixture should have thick consistency. Add the marinade to the meat and mix well with your hands, making sure each piece is coated. Cover with plastic and let sit for at least 1 hour, or refrigerate up to overnight.
Cook the
chicken in one layer on a tabletop hibachi, or on grill pan on the stove. The
meat should be well done, and the outside caramelized.
In a bowl, combine sam jang ingredients, except for oil. Pour sesame oil over the mixture. Serve the chicken with green leaf lettuce, and condiments.
**To add more flavor, after washing lettuce leaves, add a few drops of sesame oil to the water. Dip the lettuce in the water, and shake off excess. The flavor is fantastic.
**To eat, spread sam jang on lettuce leaf, add a little rice, meat, and desired garnish. Roll up like a burrito and enjoy.