Zingiberis in the Kitchen.

 Pork Souvlaki 2 pounds of pork tenderloins (2 "roasts") Juice of one lemon 2 tbsp of red wine vinegar 1/4 cup of olive oil 1 red onion, chopped 4 cloves of garlic, chopped 1 tbsp of fresh oregano Optional, tsp of greek blend of herbs Slice pork into medallions.  Add into large baggie or tupperware or container.  Add rest of ingredients and stir to combine.  Let it marinate for a few hours.  If longer, omit the lemon/vingar and add an hour or so before cooking.  The lemon and vinegar will cook the pork and make it way too tangy if left on too long. Onward to the sauces: Tzatziki 1 cup of unflavored, plain greek yogurt. (Fage is a great one) Juice of half of lemon 1 garlic clove, minced 1 tbsp of minced red onion (I save a bit when I am chopping the onion for the pork) 1/4 cup of diced cucumber 1 tsp of dill Salt/Pepper to taste Mix all the above in a container.  Cover and let it sit for a few hours in the refrigerator.  T...

2 pounds of ground pork, lean 1 box of s-h-i-take mushrooms (or whatever you like), sliced 4 cloves of garlic, chopped 1 inch of ginger, minced 1/2 cup of fried shallots, (I buy these at my asian market, you can make your own) 2 TBSP of Golden Mountain Seasoning sauce (If you don't have this or oyster, sub for soy sauce) 2 TBSP of Oyster sauce  1/4 cup of good dark soy sauce (mine is thick and a little goes a long way) 1/2 cup of Chinese cooking wine (avoid the overly sweetened mirin, get the plain one) 1 tsp of 5 spice powder  1 piece of rock sugar (I buy this at my Asian market, you can sub out for 2 or 3 tbsp of honey) 5 soft boiled eggs, peeled. Add a touch of oil to pan, saute mushrooms for a minute, then add garlic, ginger and shallots. Cook over high for a few minutes till fragrant. Then add in the pork and stir through. Add rest of the ingredients EXCEPT the eggs. Stir through and cook on high till pork is no longer pink. Keep stirring to break up larger chunks that fo...

Kimchi (Adapted from Maangchi's Traditional and Quick Kimchi recipes) For salting cabbage: 1-2 heads of napa cabbage, large ones 1/2 cup Kosher salt (I use Korea coarse sea salt, NO TABLE SALT) For making porridge: 1 cups water 1 tablespoons sweet rice flour (glutinous rice flour) 1 tablespoons  turbinado sugar  (brown or white sugar) Vegetables: 1 cup Korean or Daikon radish cut into medallions 1/2 of a Korean or Asian pear, quartered 4 green onions, rougjh chopped 1/2 cup chopped  Asian chives (buchu) , chopped (if you can't find, use the greens only from green onions) Seasonings and spices: 1/2 cup garlic cloves, chopped 1 teaspoon ginger, chopped 1 small onion, quartered 1/4 cup  fish sauce 1/8 cup  fermented salted shrimp (saeujeot) 1 cups  hot pepper flakes (gochugaru) First, cut the ends off the cabbage heads thus released the first layer of leaves.  You just want to cut about an inch from the bottom.  I ...

Two new recipes: Chipotle Pulled Pork In a crockpot, add a bunch of cilantro, juice of one lime, and 1/4 cup of apple cider vinegar.  Stir.  Place a sirloin pork roast on top.  Salt and pepper.  Then pour the sauce of a canned adobe chipotle peppers.  You can use the peppers if you wish, I don't for this roast.  Coat the roast thoroughly. Cook on low all day.  Then shred and serve for tacos or anything else you wish. Quick leftover chili I had odds and ends in my kitchen that I wanted to use up.  \ Crockpot: Can of crushed tomatoes, the large can.  Can of small red beans, drained.  Tablespoon of chili powder.  Tsp of onion powder, cumin, oregano, Badia complete seasoning, spanish smoked paprika and chipotle powder.  Stir till blended.  I added 1/4 cup of pineapple juice and a pound of leftover taco ground meat.  I also threw in there two bold nacho taco shells,  Lastly I chopped up 2 carrots and a red...