Korean-Style Pizza

After my Korean-themed dish for the Olympics was a flop (and may have broken my pressure cooker?), I knew this pizza weekend was my opportunity for redemption! This recipe turned out really well, and made for some good leftovers later in the week.The bulgogi marinade is shamelessly stolen from Merideth’s Bulgogi Sub with Gochujang Mayonnaise.

Ingredients

Bulgogi Marinated Pork Belly

Tomato Sauce

  • 8 oz tomato sauce
  • 2tbs soy sauce
  • 2tsp brown sugar
  • 2tbs mirin or rice wine

Toppings

  • 1 apple pear or ya pear, thinly sliced
  • 1 red and green bell pepper each, diced
  • 2 shallots, thinly sliced
  • 1 cup mozzarella cheese
  • 1in ginger, grated

Instructions

Bulgogi Marinated Pork Belly

  1. Marinate pork belly overnight, or for at least one hour.
  2. Preheat oven to 450 degrees.
  3. Pat pork belly strips dry and score fat side with diagonal cuts. Lay fat side up on metal baking pan.
  4. Roast pork belly for 30 minutes, then reduce heat to 300 degrees. Cook for another hour, checking every 5 minutes after 45 minutes have passed.
  5. Remove from oven and let cool. Dice meat portion and set aside.

Pizza

  1. Preheat oven to 400 degrees.
  2. Mix together tomato sauce ingredients and spread on prepared pizza crust. For our recipe, we made 4 smaller pizzas.
  3. Top pizza with pork belly and other toppings. Cook for 10-15 minutes or until edges of pizza crust is a golden brown.

Wine Pairing: I had my first taste of plum wine with this recipe! It’s sweetness was a great aperitif while I waited on the oven. For the rest of the meal, a fruity merlot helped balance the saltiness of the pork belly and marinade.

Chicken Tikka Masala

 

Indian food is my favorite cuisine – the flavors are so complex and warm. Chicken tikka masala is a great introductory dish for someone unfamiliar with Indian cuisine. The familiar tomato based sauce and glorious spicy smell will win over even the most suspicious and picky eater! This recipe is an adaptation from Christine Ha’s Recipes from my Home Kitchen, which Merideth got me for Christmas this past year! An “adaptation” because it has my new favorite secret ingredient: fenugreek! When I was in Boston earlier this spring, I happened to grab a barstool next to a Nepalese chef visit for “research” (excellent excuse to tour Boston’s culinary scene!). I told him about my favorite tikka masala dish and he gave me three suggestions: 1) marinate the chicken overnight instead of the hour that this recipe instructs; 2) don’t discard the marinade when adding in the chicken; and 3), use fenugreek! I added 1 tablespoon to have a similar balance with the other spices.

Ingredients

1 cup plain yogurt

1 tablespoon lemon juice

4 teaspoons ground cumin

1 teaspoon ground red pepper (I substituted red pepper flakes once, but I don’t recommend it since the flavors do not blend as well).

1 teaspoon ground black pepper

1 tablespoon peeled, minced ginger (I typically grate it)

1 teaspoon cinnamon

salt

 

3 boneless skinless chicken breasts or thighs, cut into cubes

2 tablespoons butter

3 cloves garlic, minced

1 tablespoon paprika

1 1/2 cups tomato sauce

1 1/2 cups heavy cream

Top with cilantro (optional)

 

Instructions

1) In large bowl, combine yogurt, lemon juice, 2 teaspoons of the cumin (half), red pepper, pepper, ginger, cinnamon, and salt. Add the chicken and marinate overnight (or at least one hour).

2) In a large saucepan, melt the butter, stir in garlic, and cook. Add paprika , remaining cumin, and salt to taste. Stir in the tomato sauce and cream and simmer for 20 minutes, or until the sauce thickens.

3) Add the chicken to the simmering sauce for an additional 10 minutes. Serve over basmati rice. I also serve it with fresh baked naan (more info on naan to come)!

Wine Pairing

For this dish, we paired with a nice merlot. Not toobold, but complimented the flavors nicely with it’s slightly spicy flavor and hints of berries–it matched the spiciness of the dish while  also adding calming notes between bites. IMG_0246.JPG