Food for Thought: Kimchee Chicken Noodle Stew

Yes, that's right. I'm at it again with the new recipes, and it's quite a lot of fun. This latest entry in my Anglo-Italo-Asian cooking repertoire features kimchee, or what is otherwise known in Korea as pickled cabbage that's been fermented in chili oil. It's something that I've been meaning to try, and I wasn't disappointed by the results:

- 1 Box of rice noodles (or pasta)

- 1 jar of kimchee

- 2 chicken breasts (chopped and cooked with a drizzle of Sriracha chili sauce and some black pepper)

- 2 cups of chicken broth

- 1/2 an onion (chopped)

- A handful of chopped shiitake mushrooms

- 2 scallions (green onions)

- 2 tablespoons of soy sauce

- Olive oil

Cook the noodles according to the instructions. Coat the bottom of a large pot with the olive oil, cook the onion until it browns (this picture is actually of the chicken...)

Add the kimchee and reduce to a simmer. Add the chicken, chicken broth, and soy sauce, cook for about 10 minutes and let it simmer for another 20 minutes.

Toss with the noodles, garnish with the scallions, and serve.

This is a nice, savory dish that is accented by a nice, spicy bite at the end. Granted, it wasn't as hot as I'd expected it to be, but it was a nice variation on cuisine I had not tried before.

Mangia!
- Jon

Food for Thought: Arrabiata Sauce

Arrabiata, it's Italian for "angry style", and it's the spiciest sauce you'll find on their restaurant menus. This was another improvisation on an established dish that I came up with while the Republican Debate was on. Don't worry, those two things are not mutually exclusive!

Arrabiata traditionally uses red chili peppers, but unfortunately, my faithful supplier, Wegmans, ran out. So I used green chili peppers this time around. I guarantee, if you keep everything here as I've outlined, you'll be very satisfied.

- Prepare with the ingredients from my Pomodoro Sauce

- 2 Red chili peppers

- A generous dash of cayenne pepper

- A few drops of hot sauce

Chop the peppers and add them to the vegetables in the Pomodoro sauce. While the sauce is cooking, add the cayenne pepper and hot sauce.

Continue to cook as directed and serve with your favorite pasta.

Lately, for economic reasons, I've been on a bit of a pasta kick. But I'm not complaining in the least! It's one of my favorite foods, and there may be a few more sauces I'll post in the near future.

This sauce came out with what I'd describe as a "medium" level of heat/spicy. It's enough that it won't offend anyone who doesn't like spicy, but also strong enough for those like me who are addicted to it. It's ideal with penne, but obviously, I didn't feel it was necessary.

Mangia!
- Jon