Gochujang Glazed Salmon

Gochujang Glazed Salmon

I have an unpopular opinion and I don’t care who hears it.  I HATE Sriracha.  Actually, I don’t even know if the word hate truly coveys the way I feel about it.  I may be one of the only people who hasn’t joined the Sriracha worship cult, but there it is.  It’s just hot.  And garlicky.  Usually two descriptors I can get behind, but in Sriracha there are no undertones, only overtones.  No nuance.  I just don’t get it.  So, don’t put it in my mayo, don’t squirt it on my taco and, for goodness sake, don’t drizzle it over my parfait.  Just don’t.

My spicy condiment of choice is Gochujang.  It’s kind of my childhood ketchup.  We put it in or on almost everything.  Gochujang is a fermented chili paste that is the backbone of many Korean dishes.  It’s been around for hundreds of years and is just now gaining fans with the American palate.  It’s popularly known as the finish on Korean bibimbap and it’s what gives Korean Fried Chicken its amazing ZING (more on those dishes later on the blog.)  Yes, Gochujang has heat, but it’s a sweet heat that’s not at all overwhelming and doesn’t hijack your mouth.  It has a depth of flavor that enhances and adds body and interest to almost any dish.  To sum up: Sriracha will blow your palate.  Gochujang will blow your mind!  Although, call me old fashioned, but I still probably wouldn’t put it on ice cream.

One of my favorite ways to use Gochujang, and a great gateway dish to introduce the condiment to your palate, is in this Gochujang Glazed Salmon (Read more…)


Buttermilk Chocolate Cake

When we lived in Hood River, Oregon, my youngest daughter and I would sometimes go to the locally owned market and get their single layer fudge cake.  And eat the heck out of it.  Oh my goodness, that cake.  It was the perfect chocolate cake in the perfect size.  I can get overwhelmed by a layer cake.  I appreciate their beauty as much as anyone, but in real life, sitting on your cake stand,  it can be a lot of cake.  (Plus, to be honest, I’m not very good at cake decorating.  It ain’t pretty.) This Buttermilk Chocolate Cake, baked and served in an 8X8 cake pan is my tribute to the best small chocolate cake I’ve ever eaten.  Perfect for small families, sharing with a friend or loved one, not sharing at all and just going in with a fork… I don’t judge.  It’s hard to judge with chocolate on my face. (Read more…)


Apple Bacon Scones

Apple Bacon Scones 2

You’d think I’d be sick of making scones, making them 5 days a week, in enormous quantities at work.  Thing is, I rarely have time to eat them at work and I can’t always make the varieties I’d like.  Customers have their favorites and it depends on what product we have on hand from our purveyors.  And, now hold on to something, one of my bosses HATES bacon.  He’s a vegetarian.  I get that he doesn’t eat bacon, but even the smell of it makes him queasy.  I lived in Oregon for over twelve years, so I’ve known more than a few hundred vegetarians, but I’ve never met any who didn’t at least like the smell of sizzling bacon.  I didn’t meet all of them, but I think the numbers are statistically insignificant.  Anyway, I save my bacon infused, apple filled, maple glazed scones for home.  My family thanks me and so will you. (Read more…)