Shrimp Boil Foil Packs


Grilled Corn Salsa


3 large ears corn, grilled
1/2 red onion, diced OR grilled white onion
2 ripe tomatoes, seeds slightly removed and diced
1 serrano or jalapeño pepper, seeded and minced
sea salt and ground black pepper, to taste
juice of one lime
1/3 cup fresh cilantro, chopped

1. To grill corn (preferably over charcoal for best flavor), leave the husk on and grill it first until charred. Then remove the husk and strings and put it back on the grill for a little color – 2-3 minutes – rolling to heat all sides.
2. Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.
3. Taste and adjust seasonings as needed, adding more salt, pepper or lime juice for added flavor.
4. Chill and let the flavors marinade. Will keep covered in the fridge for several days, but is best when fresh.

Pair this up with a cheap cut steak. Yum!

Smoked Salmon Spread


4oz Mayo (or 2oz Mayo and 2oz Sour Cream)
6~7oz Smoked Salmon (Silver Lining)
Green Onions, chopped
Dill, chopped
Lemon Juice, To Taste
Paprika, To Taste
Salt and Pepper, To Taste

Blend cream cheese with sour cream or mayonnaise until smooth
Stir onions with the above mixture
Fold in Salmon
Refrigerate 2 hours to blend flavors.

Could add chopped parsley, Tabasco

Braised Chicken Jjimdak


Ingredients for 4 servings
Chicken thighs,
starch noodles,
soy sauce,
oyster sauce //dont like it with oyster sauce
rice syrup (or corn syrup), dark brown sugar, vegetable oil, dried red peppers, potatoes, garlic, cucumber, green onions, carrot, white mushrooms, onion, green chili peppers, red chili peppers, ground black pepper, sesame oil, and sesame seeds.

Total preparation time: 50 mins to 1 hour.

Prepare chicken and noodles:
Trim the excess fat from 3 pounds of chicken thighs (or breasts or wings) and cut them into bite-sized pieces (1 inch x 2½ inches).
Rinse the chicken in cold water and soak it for a few minutes. Drain and set aside.
Soak 100 grams (3.5 ounces) of starch noodles in cold water.
Make sauce:

Combine ¼ cup soy sauce, ¼ cup oyster sauce, ¼ cup rice syrup (or corn syrup), and 1 tbs dark brown sugar in a bowl. Set aside.

Prepare vegetables:
Cut 3 peeled medium sized potatoes into 1½ inch thick chunks.
Slice 1 medium sized carrot into slices 1/8 inch thick.
Slice 1 medium sized onion.
Chop up 1 red chili pepper and 2 green chili peppers.
Slice 1 cup’s worth of white mushrooms into bite-sized chunks.
Cut 5-7 green onion stalks into pieces 2 inch long.
Shred the white parts of the green onions thinly lengthwise, and soak in cold water for 10 minutes before draining.

Heat up a wok or a shallow skillet. Add 1-2 tbs vegetable oil.
Cut 2-3 dried red peppers into pieces ½ inch long. Add them to the heated oil and stir-fry for 10-15 seconds before taking them out.

Add the chicken.
*tip: to prevent yourself from getting burned from flying oil, first place the chicken on the edge of the pot and then push it in with a wooden spoon.
Stir the chicken with a wooden spoon a few times. Let it cook with the lid open for about 3-5 minutes.
Turn the chicken over, give it a quick stir, and let it cook with the lid open for another 3-5 minutes.
Add minced garlic and ginger and stir it for a minute.

Add the potato chunks, the sauce, and 2½-3 cups of water. Cook for 10 minutes over high heat with the lid closed.

Open the lid and add carrot and onion and continue cooking for another 10 minutes. Keep the lid open.

Add soaked and drained starch noodles, sliced red pepper, green chili peppers, white mushrooms, and cucumber. Keep stirring for 7-10 minutes over high heat until the braising liquid has thickened and the noodles look translucent.

Turn off the heat and add 2 ts ground black pepper and 1 tbs sesame oil. Mix it together
Transfer to a serving plate and garnish with chopped green onions and sprinkle some sesame seeds over top before serving.

Try with:

Ginseng Chicken (Samgyetang)

2 cornish hens. (Note: 1 to 1½ pounds= 1 person. If you are using ~2 lb cornish hens, add more ginseng into the stuffing!)
½ cup short grain rice (or glutinous rice), rinsed and soaked in cold water for 2 hours prior
2 to 3 fresh ginseng roots, washed, slightly pounded to release flight
2 large dried jujubes, washed
chestnus (optional, this will make the soup less clear)
16 garlic cloves, washed and the tips are removed
2 to 3 green onions, chopped
ground black pepper

1. Strain the pre-soaked rice.
2. Remove the giblets from the hens and rub them with salt all over to clean them nicely. Rinse under cold running water.
2. Put the hens on the cutting board, pat dry, and remove any extra fat around the body cavities with kitchen scissors. Cut off the tips of wings if you want.
3. Stuff each hen with rice, 1 ginseng, 1 jujube, and 8 garlic cloves. Put any leftover rice in the pot.
4. Place the hens into a heavy pot. Add 8 cups of cold water, cover, and cook over medium high heat for 30 minutes. (Next time, after initial boiling, let it simmer longer for a clearer broth)
5. Turn down the heat to medium and cook another 40 minutes until the chicken, ginseng, and rice turn soft. Open up the pot from time to time and ladle some broth from the bottom over top of the chickens. If the broth evaporates too much, add more water.
6. Add black pepper, salt, and sugar if needed.
7. Add fresh chopped green onions when about to serve.

Get Rid of Chicken Skin after cooking. Nobody eats and it will eventually break up and cloud up the soup.
Tried with ginger. Very light flavor. Yum