2016年04月06日

Superbowl madness

It’s no secret that I’m not really a sports person. I’m the type of nerd who avoids sports bars at all costs. And if I was forced to go to one, I would probably hide in a corner with a book and a set of earplugs DR REBORN.

Luckily for me I married a man that hates watching sports even more than I do. Other than the World Cup and the occasional Wimbledon match, our house is a strictly sports-free zone (unless you consider marathon-watching season 2 of Fargo a sport, which I do).

But there’s one aspect of Superbowl madness I can unequivocally get behind. Game day snacks theradome.

Game-day food, Superbowl snacks, finger food, whatever you want to call it, I like it all. Cocktail meatballs have been a party staple forever and it’s because they’re damn delicious. The classic version is made with grape jelly and chili sauce which sounds kind of gross but is really tasty in a retro, don’t-tell-anyone-I’m-eating-this kind of way joyetech cuboid 150w.

I wanted to make a modern version and since I love Korean flavors, I decided on a sweet and spicy gochujang glaze. Our version is adapted from this great recipe from one of my favorite blogs, Spoon Fork Bacon.

Gochujang is a spicy fermented chili paste that’s a staple in many Korean dishes. You could think of it almost like a spicy version of Japanese miso, since it balances salty and sweet flavors along with the spice.

It’s pretty easy to find these days (our local grocery store carries it), though it’s much cheaper at our Asian market. Of course, you can always find it on the internet. Be advised, the heat level varies greatly brand to brand so it can be difficult to gauge exactly how much to use until you’ve cooked with it. My advice is to use a little less to start because you can always add more but you can’t take it out.

Like miso, it has a very long shelf-life so don’t worry about using it all up once it’s open. Store it in the refrigerator and add it to meat marinades, salad dressings, tacos, and any other dish you want to add spice to.

posted by 今朝且吟且闻 at 12:51| Comment(0) | 日記 | 更新情報をチェックする
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