Pieces of slowly roasted pork belly are tossed in a sauce made from gochujang, a Korean fermented red pepper paste, cashew butter and melted butter.
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Steelhead is a great alternative to salmon because it tastes very similar (just a bit more mild) and it’s a more sustainable option. It’s an easy swap and can be found at many grocery stores or fish markets - plus it has a gorgeous bright color.
These bowls are similar to poké, and since they include cooked crispy shrimp, they are the perfect alternative if you don’t have access to high-quality sushi-grade fish.
This version of paella combines a variety of seafood with chorizo for an unconventional twist on the classic Spanish dish.
Chipotles in adobo sauce are smoked and dried peppers, which are rehydrated and packed in a mix of tomato paste, herbs and vinegar. The combination adds a smoky, spicy kick to the chicken served with the cheesy rice and bean bake.
Caribbean jerk seasoning adds heat and spice to the grilled chicken. The chicken skewers are served over a bed of fragrant rice, beans and plantains for a complete dinner.
The trick to fried rice is high heat and using a wok. The high sides help when stirring the rice. You don’t want to steam the rice you want to fry it. To keep from ending up with soggy rice I also try to use day old rice that way it will be drier and will crisp better.
Jicama adds a crunch to this salsa, which compliments the smoky fish. I hadn’t heard or seen jicama until I came to California but it’s like a savory apple that adds the perfect fresh flavor to salsas and salads.
Typically there are two main types of jambalaya, Creole and Cajun. Creole, or red jambalaya, is made with tomatoes along with the meat and vegetables. Cajun jambalaya does not have tomatoes and is more of a brownish color.