ROUSES_JulyAug2019_Magazine

Korean Ribs (Makes 4 servings) WHAT YOU WILL NEED: ¹⁄₃ cup soy sauce ¹⁄₃ cup brown sugar ¹⁄₃ cup rice wine 1 tablespoon sesame oil 2 teaspoons black pepper ¼ teaspoon cayenne pepper 1 medium onion, peeled and quartered 8 garlic cloves, peeled 1 small pear or tart apple, peeled, cored and quartered 1 1-inch chunk of ginger, peeled 2 teaspoons sesame seeds 3 pounds short ribs, cut in 1/2-inch slices across the bones HOW TO PREP: Stir together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne in a medium-sized bowl. Grind onion, garlic, pear and ginger to a smooth purée in the work bowl of a food processor, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Place ribs in a wide shallow bowl. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or preferably overnight. When ready to prepare ribs, remove them from refrigerator and bring to room temperature. Drain and discard marinade. Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy.

Paper-Skin Fried Chicken (Makes 6 servings)

WHAT YOU WILL NEED: White rice flour for dredging

In a medium bowl, combine the cup cornstarch and cup cool water, and whisk until completely blended and smooth. When the oil reaches 350°, whisk the cornstarch mixture again (it separates readily). One piece at a time, dip the chicken in the cornstarch mixture. Let the excess drip off, then ease each chicken piece into the hot oil. (Make another batch of the cornstarch mixture if needed.) Fry the chicken pieces for 10 minutes, working in small batches to avoid crowding the pan. Adjust the heat to maintain a constant 350° temperature as much as possible. Using tongs, transfer the chicken pieces to paper towels to drain. When all of the chicken has been fried at 350° and drained for at least 2 minutes, raise the oil’s temperature to between 360° and 375°. Again working in small batches to avoid crowding, return the chicken to the hot oil and fry until golden brown all over, around 12 minutes, maintaining the hotter temperature range as much as possible. Drain the chicken on a wire rack placed over a baking sheet to catch the drippings. While the chicken is still hot, use a pastry brush to brush the pieces all over with a thin layer of the spicy syrup, then sprinkle with minced cilantro and sesame seeds.

cup cornstarch, plus more if needed cup cool water, plus more if needed 2 tablespoons of minced fresh cilantro Vegetable oil for frying 8 bone-in chicken wings, legs or thighs, or any combination of your choice (2 to 3 pounds total weight)

Spicy syrup (see recipe below) 2 tablespoons of sesame seeds HOW TO PREP:

The day before frying the chicken, rinse the pieces and pat them dry thoroughly with paper towels. On a baking sheet lined with several thicknesses of paper towels, arrange the pieces in a single layer without touching. Refrigerate, uncovered, for at least a few hours and preferably overnight. When you’re ready to fry the chicken, pour oil to a depth of 2 to 4 inches into a deep fryer or pot with tall sides. Place pot over medium-high heat and heat to 350° on a deep-frying thermometer. Line a large baking sheet with parchment paper. Put about 1 cup of the rice flour in a large pan or shallow bowl and dredge each chicken piece in the flour, turning to coat all the surfaces well. Then shake off the excess flour and brush off as much of the flour as possible while still holding the chicken with your fingertips, so there remains only an extremely light, transparent dusting of flour on each piece. As you work, place the finished pieces in a single layer on the prepared baking sheet.

Spicy Syrup WHAT YOU WILL NEED: 3 teaspoons pure cane syrup or honey 6 cloves garlic 1 cup sambal oelek (chili paste) 3 teaspoons soy sauce HOW TO PREP: Mince garlic and place in medium bowl. Add chili paste and combine. Add soy sauce and stir well. Then add cane syrup or honey and stir well to combine all ingredients. Glaze chicken with this sauce as it’s resting on wire rack before serving. If there’s any leftover, serve alongside chicken for extra dipping sauce.

Blu Basil Wine & Grill, Lafayette "I’m obsessed with kimchi, the Korean side dish of salted and fermented vegetables. The Sriracha Kimchi Fries here come topped with bulgogi beef, kimchi, Sriracha, spicy mayo and a sunny side up fried egg. I dream about them." - Eliza, Marketing

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