Korean Shrimp Skewers in Honey Gochujang

Ingredients

  • skewers (wooden or metal)
  • 20 extra-jumbo shrimp (16–20 count, about 1 lb.), peeled and deveined
  • ⅓ cup honey
  • 3 tablespoons gochujang
  • zest of 1 lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, peeled and minced
  • 2 scallion whites (save green for serving)
  • 1 tablespoon toasted sesame oil
  • For Serving: reserved dipping sauce, sliced scallion greens, and toasted sesame seeds

Instructions

  1. Whisk together honey, gochujang, zest, lemon juice, soy sauce, garlic, ginger, scallion whites, and oil in a bowl
  2. Reserve half of the marinade mixture for a dipping sauce.
  3. Toss shrimp in remaining honey mixture; let for 30 minutes.
  4. Preheat grill to medium.
  5. Thread shrimp onto skewers.
  6. Lightly oil grill grate with oil. Spray shrimp skewers with oil.
  7. Grill shrimp until cooked through, about 2-3 minutes per side.
  8. Sprinkle shrimp with scallion greens and sesame seeds; serve with reserved sauce.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Crispy Brussel Sprouts with Dijon Aioli

Ingredients

Brussel Sprouts
  • 1 lb. fresh brussel sprouts, halved
  • 1-2 tbsp olive oil
  • 1/4 tsp garlic powder
  • salt and pepper to taste
Dijon Aioli Dip
  • 1/4 cup mayo
  • 2 tbsp olive oil
  • 1 & 1/2 tbsp dijon
  • 1 tsp garlic, minced
  • salt and pepper to taste
  • 1/2 tsp fresh chopped or dried parsley

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Toss the brussel sprouts with olive oil, garlic powder, salt, and pepper.
  3. Arrange them on a baking sheet in a single layer and bake for 18-20 minutes, or until crisp. Toss halfway through.
  4. Serve brussel sprouts with dijon aioli dip.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Bacon Wrapped Jalapeño Poppers

Servings: 24

Ingredients

  • 12 fresh jalapeño peppers, halved and seeded
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup cheddar cheese, shredded
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 12 slices bacon, cut in half
  • 24 toothpicks

Instructions

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  2. Cut the jalapeño peppers in half lengthwise. Remove seeds and center membrane using a spoon and a scraping motion. Make sure to wash your hands thoroughly before touching anything else (especially your eyes!).
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. Spoon filling equally among all 24 jalapeño halves.
  4. Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place.
  5. Bake for 25-28 minutes or until the bacon is crisp to your liking. Consider turning the oven on broil for the last minute or two to finish. Serve immediately.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Roasted Tomatoes and Whipped Ricotta Spread

Servings: 8-10 Servings

Ingredients

ROASTED TOMATOES
  • 4 cups ripe cherry tomatoes
  • 2 garlic cloves, smashed
  • 1/4 cup extra virgin olive oil
  • 2 sprigs fresh thyme
  • Salt & Pepper
WHIPPED RICOTTA
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1/2 cup parmesan cheese, finely grated
  • zest of 1 Lemon
  • 1 teaspoon dried oregano
  • 1/4 cup heavy cream
  • salt & pepper
ASSEMBLY
  • extra virgin olive oil
  • fresh basil leaves
  • coarse black pepper & sea salt
  • baguette, sliced into 1/3-inch slices (toasted if preferred)

Instructions

  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with aluminum foil, then place the tomatoes on the prepared pan.
  3. Add the garlic, thyme sprigs, salt and pepper.
  4. Drizzle with the olive oil and roast for 25 minutes until the tomatoes soften.
  5. While tomatoes cool to room temperature, put all of the ricotta ingredients into a food processor or blender. Blend until smooth.
  6. Spoon the ricotta spread into a shallow bowl, then spoon the tomatoes and juice from the pan into the center.
  7. Drizzle the ricotta with olive oil, pepper, and salt.
  8. Garnish the tomatoes with basil leaves and serve with baguette slices.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Shrimp Spring Rolls

Servings: 8

Ingredients

Spring Rolls
  • 8 (8-inch diameter) sheets rice paper
  • 1 head of butter lettuce, individual leaves pulled
  • 1 red bell pepper, cut into 2-inch strips
  • 3 carrots, peeled and cut into 2-inch strips
  • 1 English cucumber, cut into 2-inch strips
  • 2 cups purple cabbage, shredded
  • 4 scallions, diced
  • 1 cup cilantro sprigs
  • 1/2 cup mint leaves, roughly chopped
  • 16 small cooked shrimp
Peanut Sauce
  • 3/4 cup coconut milk canned
  • 2 tablespoons curry red
  • 1/3 cup peanut butter
  • 1 teaspoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 1/4 cup brown sugar packed
  • 1/4 cup water
Sweet and Spicy Sauce
  • 1/4 cup rice vinegar
  • 1/2 cup + 1 tablespoon water
  • 1/4 cup sugar
  • 2 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1 tablespoon red pepper flakes
  • 2 teaspoons cornstarch

Instructions

Spring Rolls
  1. Fill a plate with a 1/4 inch of cold water.
  2. One at a time, dip each sheet of rice paper for about 90 seconds. The paper should be pliable but not too soft.
  3. Place the rice paper on a clean work surface then add a butter lettuce leaf, a few red bell peppers, carrots, and cucumber. Add some purple cabbage, scallions, cilantro, and mint.
  4. Roll the bottom of the rice paper roll up and over the vegetables. Tuck the vegetables tightly. Lay two shrimp above the rolled vegetables in the rice paper.
  5. Fold the left and right sides in and then roll the remainder of the rice paper up until completely closed in.
  6. Repeat the filling and rolling process with the remaining sheets of rice paper. 
  7. Option to serve with the peanut sauce, sweet and spicy, or both!
Peanut Sauce
  1. Shake the can of coconut milk.
  2. Add all the ingredients, except water, to a pot and cook over medium heat.
  3. Stir as you cook until the sugar is dissolved and everything is heated through.
  4. Taste and add more red curry paste if you prefer to increase the heat.
Sweet and Spicy Sauce
  1. In a saucepan, combine the vinegar, 1/2 cup water, sugar, garlic, soy sauce, and red pepper flakes.
  2. Cook over medium heat and stir well to dissolve the sugar.
  3. In a small bowl with a fork, whisk together the 1 tablespoon water and 2 teaspoons cornstarch.
  4. Drizzle into the pan and continue to cook until the sauce thickens and coats the back of a spoon well. Remove from heat.

Thanks to the original recipe for inspirations found here and here.

Caprese Salad

Makes 6 Servings

Ingredients

  • 4 tomatoes on the vine, 1/4″ slices
  • 16oz fresh mozzarella, 1/4″ slices
  • 1/2 cup basil leaves
  • 1/4 cup extra virgin olive oil
  • fresh cracked pepper and sea salt to taste
  • Optional: top with balsamic glaze

Instructions

  1. Alternatively layer tomato and mozzarella slices and basil leaves on a platter.
  2. Drizzle oil evenly across the layers.
  3. Season generously with cracked pepper and salt.
  4. If using, top with balsamic glaze.

Asian Meatballs

Ingredients

Meatballs
  • 1 pound ground pork 
  • 1 pound ground beef
  • 2 teaspoons sesame oil
  • 1 cup Panko
  • 1/2 teaspoons ground ginger
  • 2 eggs, lightly beaten
  • 3 teaspoons garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup green onions, sliced thinly
  • optional garnish: toasted sesame seeds, sliced scallions
Sauce
  • 2/3 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 2 garlic cloves, minced
  • 2 Tbsp. soy sauce
  • 1 tsp. sesame oil
  • 1 tsp. ground ginger

Instructions

Meatballs
  1. Preheat oven to 400F and line a large baking sheet with foil. Spray with nonstick spray.
  2. In a large bowl, mix together meatball ingredients until well-combined. 
  3. Using hands, roll meat into balls 1.5 inch balls and place onto prepared baking sheet. 
  4. Bake meatballs for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
Sauce
  1. While the meatballs are baking, whisk together all of the sauce ingredients until blended.
  2. Once meatballs have finished cooking, combine meatballs and sauce in a crockpot. Keep meatballs on low until ready to serve. 
  3. Enjoy warm, and sprinkle with additional garnishes if desired. 

Thanks to the original recipe found here.

Jalapeño Popper Cups

Makes 30 Mini Phyllo Cups

Ingredients

  • 3 fresh jalapeño peppers, 2 finely diced and 1 cut into slices (add or remove seeds for spice preference)
  • 8 ounces cream cheese, softened to room temperature and cubed 
  • 1/2 cup shredded cheddar  cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 clove garlic, minced
  • 1/2 teaspoon paprika
  • 8 slices cooked bacon, cut into small pieces
  • 30 mini phyllo shells

Instructions

  1. Preheat oven to 400F degrees. Line a large baking sheet with parchment paper.
  2. Dice 2 jalapeños (add or remove seeds for spice level). Thinly slice 1 jalapeño for garnish.
  3. Using a mixer, beat cream cheese, cheeses, garlic, and paprika together until well combined. 
  4. Spoon filling equally among phyllo cups.
  5. Sprinkle tops with bacon and a jalapeño slice. 
  6. Bake for about 10 minutes. 
  7. Serve immediately or reheat just before serving. 

Thanks to the original recipe found here.