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Recipe Friday: Thoughtfully Borrowed
Catersource
April 12, 2024
9 Min Read
.jpg?width=1280&auto=webp&quality=95&format=jpg&disable=upscale "Recipe Friday: Thoughtfully Borrowed")
Fusion? That’s so 2000. With a new definition of authenticity that encompasses background, heritage, and experience, we see a reinvention of regional-traditional cooking. These conscious cultural combinations pay homage and respect to both roots and backgrounds – celebrating flavor, experience, and cuisine.
Check out these recipes from McCormick for Chefs for inspiration.
Bulgogi Empanadas
Yield: 14
Ingredients for Empanada Dough
1½ cups unsalted butter, softened
3 cups flour, sifted
½ tsp salt
1 ea. egg
½ cup whole milk
Method
In bowl of stand mixer, beat butter on medium speed five minutes until light and fluffy. In separate bowl, mix flour and salt; set aside. In another bowl, beat one egg and milk until blended; set aside.
Alternately add half of the milk mixture then half of flour mixture to butter, beating one minute on low speed between additions. Mix just until blended. Turn dough out onto floured work surface. Knead just until smooth, being careful not to overwork. Wrap in plastic wrap. Chill in refrigerator one hour.
Ingredients for Creamy Dipping Sauce
½ cup Kewpie® Mayo
½ cup sour cream
1 cup prepared kimchi, finely chopped
1 tsp McCormick Culinary ® Ancho Chile Pepper, Ground
Method
In bowl, mix all ingredients to blend. Hold refrigerated for service.
Ingredients for Marinade
6 T soy sauce
3 T light brown sugar
2 T rice wine
1 ea. medium Asian pear, cored, finely chopped
½ cup yellow onion, chopped
1 ½ tsp McCormick Culinary ® Garlic Powder
½ tsp McCormick Culinary ® Ginger, Ground
1 T sesame oil
1 tsp McCormick Culinary ® Red Pepper, Crushed
Method
Place all ingredients, except crushed red pepper, in blender container. Cover. Process until smooth. Stir in crushed red pepper. Place beef in resealable plastic bag. Add marinade, turning beef to coat well. Refrigerate one hour.
Ingredients for Bulgogi Filling
1 lb boneless ribeye steak, cut into thin strips
1 ea. small yellow onion, thinly sliced
½ cup matchstick carrots
1 T vegetable oil
1 T McCormick Culinary ® Sesame Seeds, White, toasted
4 ea. scallions, thinly sliced
Method
In heavy skillet on high heat, heat oil. Add beef, onion and carrots along with marinade; stir-fry until beef is browned and vegetables are tender, about five minutes. Remove from skillet using slotted spoon; place in heat-proof bowl. Sprinkle beef mixture with toasted sesame seeds and scallions, tossing to mix. Chill at least 30 minutes to cool. Coarsely chop filling.
To Assemble
Turn dough out onto lightly floured surface. Divide dough into 14 balls. Use a tortilla press to press each dough ball into a circle, about five to six-inches wide. Spoon two heaping tablespoons of the Bulgogi Filling in center of each dough circle. Fold dough in half to form half-moon shape, enclosing filling. Press edges to seal. Press again, using tines of a fork to seal completely. Hold refrigerated or frozen until service.
To Serve
Heat fryer to 350°F. Fry empanadas until golden brown. Sprinkle with sesame seeds. Serve with Creamy Dipping Sauce.
Furikake Bucatini With Spicy Garlic Chili Crisp
Yield: 6
Ingredients
12 oz bucatini pasta, uncooked
¼ cup scallions, white and green parts thinly sliced
¼ cup plus 1 Tbsp olive oil, extra-virgin, divided
6 cloves garlic, thinly sliced
1 T McCormick Culinary ® Red Pepper, Crushed
2 T soy sauce
4 ½ tsp white miso paste
2 eggs, beaten
1 cup parmigiano reggiano, freshly grated
4 T unsalted butter, room temperature
3 T furikake seasoning, plus more to garnish
Method
Cook bucatini in heavily salted water just until al dente. Drain, reserving one cup (250 ml) pasta cooking water. Hold refrigerated for service.
Meanwhile, place scallions in heat-proof bowl. In high-sided pan over medium heat, heat oil until shimmering. Add sliced garlic, stirring to coat in oil. Cook just until crispy. Stir in crushed red pepper and cook 1 minute longer. Pour chile and garlic-infused oil mixture over scallions. Stir to combine; set aside to cool. Hold refrigerated for service.
To Serve
Heat sauté pan over medium-high heat. Add remaining one tablespoon olive oil. Whisk in reserved pasta water, soy sauce and miso paste to combine. Add pasta and butter to pan, tossing to melt butter and emulsify sauce. Mix egg and Parmesan in separate bowl. Reduce heat to low and stir in egg mixture, along with Furikake Seasoning, tossing until well incorporated.
Divide pasta among serving plates. Sprinkle with additional furikake seasoning. Top with generous spoonful of crispy chili-garlic oil. Drizzle plate with additional infused oil to garnish.
Churros With Pineapple Gochujang Sauce
Yield: 20
Ingredients for Churros
3 cups water
2 T granulated sugar
½ cup butter
½ tsp salt
½ tsp McCormick Culinary ® Cayenne Pepper, Ground
2 ½ cups all purpose flour
3 eggs
1 T McCormick Culinary ® Pure Vanilla Extract, Premium
Oil for frying, vegetable or canola oil
Method
In saucepot over medium-high heat, combine water, sugar, butter, salt, cayenne pepper, and vanilla extract. Bring to boil and remove from heat. Stir in flour until dough comes together to form soft ball. Cool two minutes. Transfer to stand mixer fitted with paddle attachment. Add eggs; mix on medium speed until the fully incorporated and the dough is smooth. Transfer dough in pastry bag fitted with large star tip.
Line two sheet trays with parchment or wax paper. While dough is still warm, pipe churro dough into six-inch ropes on trays, being careful not to overlap. Cover with plastic wrap. Hold frozen at least one to two hours, or until ready to bake off.
Ingredients for Spiced Sugar Coating
½ cup granulated sugar
1 tsp McCormick Culinary ® Cinnamon, Ground
½ tsp McCormick Culinary ® Cayenne Pepper, Ground
¼ tsp McCormick Culinary ® Ginger, Ground
Method
Combine all ingredients in shallow bowl or pan. Hold for Service.
Ingredients for Fruity Gochujang Sauce
1 jar (18 oz) pineapple preserves
2 T lime juice, fresh
2 T gochujang paste
¼ tsp McCormick Culinary ® Ginger, Ground
Method
In a saucepot, combine all ingredients for the sauce. Bring to simmer. Remove from heat and hold warm for service.
To Serve
Heat fryer to 350 - 365ºF. Fry churros from frozen until golden brown and cooked through, turning as needed to promote even browning. Drain well, then coat in Spiced Sugar while still warm.
Serve with Fruity Gochujang Sauce on the side for dipping.
Japanese Milk Bread Pizza
Yield: 8
Ingredients for Tangzhong
⅓ cup bread flour
½ cup whole milk
½ cup water
Method
In saucepan over medium heat, whisk all ingredients, cooking until thickened, about five to seven minutes. Transfer to bowl. Cool slightly and cover with plastic wrap, pressing plastic directly against surface. Cool 10 minutes.
Ingredients for Milk Bread Crust
3 cups bread flour
2 T nonfat dry milk
3 T granulatedy
2¼ tsp instant yeast
1 tsp McCormick Culinary ® Sea Salt, Mediterranean Fine Grind
⅔ cup whole milk
1 egg
4 T butter, unsalted, melted
Method
In bowl of stand mixer fitted with dough hook, combine cooled Tangzhong and all ingredients for Milk Bread Crust. Mix on medium-low speed 15 minutes, until dough is smooth and elastic. Transfer dough to lightly greased bowl. Cover. Let rest 60 to 90 minutes until risen and almost doubled in size.
Ingredients for Pizza
1 T vegetable oil
1 T maple syrup
8 oz hot soppressatta, finely chopped
½ cup scallions, whites only, cut into 1/2-inch pieces
8 oz shiitake mushrooms, stems removed and thinly sliced
1 tsp McCormick Culinary ® Garlic Powder
¼ tsp McCormick Culinary ® Black Pepper, Pure Ground
¾ cup Japanese sake
1 ½ cups mozzarella cheese, shredded
To Assemble
Heat oven to 425°F. Drizzle oil and syrup onto clean half sheet pan, brushing to coat bottom of pan evenly. Set aside.
Heat large deep skillet over medium-high heat. Add soppressatta and cook until crispy. Remove from pan with slotted spoon, reserving any oil in the skillet. Stir in scallions, shiitakes, garlic powder and black pepper. Cook and stir 5 minutes until softened. Add sake. Bring to boil; cook five minutes or until reduced by half. Return soppressatta to skillet, tossing to mix well.
Once dough has risen, punch down to remove large air bubbles. Stretch into large rectangle and place on prepared sheet pan, stretching to cover bottom of pan and pressing into edge of pan. Brush dough evenly with sake pan sauce. Sprinkle with mozzarella cheese and spoon soppressatta over top. Scrape any remaining pan sauce from skillet and drizzle over pizza.
Bake 20 to 25 minutes or until crust is golden brown and cheese is melty. Let stand five minutes before slicing into squares to serve.
Katsu Curry Arancini
Yield: 12
Ingredients for Risotto
1 T olive oil
½ cup yellow onion, finely chopped
¼ tsp white wine
2 tsp McCormick Culinary ® Curry Powder
½ tsp McCormick Culinary ® Garlic Powder
¼ tsp McCormick Culinary ® Black Pepper, Pure Ground
¼ tsp McCormick Culinary ® Chili Powder, Choice
¼ tsp McCormick Culinary ® Celery Salt
⅛ tsp McCormick Culinary ® Mustard, Ground
¼ tsp salt
¼ tsp monosodium glutamate (MSG)
1 cup arborio rice
4 cups chicken stock
1 T butter, unsalted
⅓ cup parmesan cheese, grated
Method
In large skillet over medium heat, heat olive oil. Add onion; cook and stir until softened. Stir in wine; simmer until most of the liquid has evaporated. Stir in spices and seasonings, salt, MSG and rice. Cook over medium-low heat two to three minutes to toast rice.
Gradually stir in stock, half cup at a time. Cook, stirring continuously, after each addition until stock is completely absorbed. Once all the stock has been absorbed, stir in butter and Parmesan cheese. Remove from heat. Spread risotto mixture onto clean sheet tray. Cover with plastic wrap and hold refrigerated 1 hour.
Ingredients for Pork Filling
¼ lbs pork, ground
½ cup potato, peeled and chopped
¼ cup carrots, finely chopped
½ tsp McCormick Culinary ® Curry Powder
½ T McCormick Culinary ® Garlic Powder
⅛ tsp McCormick Culinary ® Black Pepper, Pure Ground
⅛ tsp McCormick Culinary ® Chili Powder, Choice
⅛ tsp McCormick Culinary ® Celery Salt
¼ tsp salt
⅛ tsp monosodium glutamate (MSG)
1 tsp cornstarch
¼ cup water
Method
In sauté pan, combine pork, potatoes, carrots, spices and seasonings, salt and MSG. Cook over medium heat until pork is browned and vegetables are tender. Mix cornstarch and water in small bowl. Stir slurry into pan. Cook two minutes, stirring to coat mixture in sauce. Remove from heat. Spread on separate sheet tray. Cover with plastic wrap and hold refrigerated one hour.
Ingredients for Katsu Sauce
⅓ cup Frenchs ® Tomato Ketchup
2 tsp plus 2 tsp Frenchs ® Worcestershire Sauce
4 tsp oyster sauce
4 tsp sugar
Method
In a bowl, mix all ingredients until well blended. Cover and hold refrigerated for service.
Ingredients for Caramelized Asian Pear Sauce
⅛ tsp McCormick Culinary ® Pure Vanilla Extract, Premium
½ cup Kewpie® Mayonnaise
Method
In sauté pan on medium heat, melt butter. Add brown sugar; cook, stirring occasionally, until bubbly and golden. Add pear. Cook and stir until golden brown and caramelized. Remove from heat. Stir in vanilla. Cool completely. Transfer to blender container along with mayonnaise. Cover and blend on high until smooth. Hold refrigerated for service.
Ingredients for Arancini
⅓ cup flour
2 eggs, beaten
1 ⅓ cups panko
To Assemble
Scoop two tablespoons of cooled Risotto mixture and shape into a flat disc in palm of hand, about four inches wide. Spoon one teaspoon cooled Pork Filling into center of Risotto disc. Shape Risotto into a ball, enclosing Filling. Place on sheet tray. Repeat with remaining Risotto and Filling. Refrigerate 15 minutes.
Roll arancini in flour to coat. Dip in egg, then transfer immediately panko, rolling to coat evenly. Place on sheet tray and cover with plastic wrap. Hold refrigerated for service.
To Serve
Heat fryer to 350°F. Fry batches of Arancini three to four minutes, turning occasionally until golden brown and crispy. Drain well. Serve warm with Katsu and Caramelized Pear Sauce on the side for dipping. Garnish with scallions, if desired.
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