Enter your search criteria in the boxes below:
Korean Honey Mushroom Tacos
Slice each Portobello mushroom cap into 6 even strips (24 total), keep at room temperature.
Over medium-high heat, heat oil in a large non-stick sauté pan.
Add mushroom strips and sauté for approx. 3 minutes; add garlic and sauté for an additional 2 minutes (or until mushroom strips are fully cooked/softened/browned and garlic is lightly browned).
Add sesame seeds, gochujang sauce and buckwheat honey to mushrooms.
Gently toss to evenly combine and cook for approximately 30–60 seconds to glaze the mushrooms; keep hot.
Finished mushrooms should absorb all the ingredients and have a glazed/sticky consistency and be fully coated by the ingredients.
To serve, place approx. 1/4 cup of shredded lettuce in each of the 8 taco shells.
Top each lettuce-filled taco with 1 teaspoon salsa verde and 1 teaspoon feta cheese crumbles.
Top with 3 hot slices of glazed Portobello mushroom strips.
Honey Glazed Bacon Wrapped Pork Tenderloin
Preheat oven to 350 degrees. Set aside 2 tablespoons of pomegranate juice.
In a small pot, combine remaining pomegranate juice and honey.
Bring mixture to a boil over medium-high heat, stirring often.
Reduce heat to medium and continue to cook; stirring occasionally, until the mixture is reduced by half (approx. 7–10 minutes).
Remove from heat and allow glaze to cool and thicken while you prepare the remaining ingredients.
Generously sprinkle the pork tenderloin with salt and pepper.
In a large ovenproof skillet, heat oil over medium heat. Place pork in skillet and brown on all sides.
Place pork on a cutting board. Use remaining 2 tablespoons pomegranate juice to deglaze the pan, scraping any brown bits on the bottom; remove pan from heat.
Wrap bacon slices around pork, overlapping them so ends stay secure.
Place pork tenderloin back in skillet. Pour glaze over pork, brush to make sure it’s thoroughly covered.
Place pork in oven and roast uncovered, scooping up and brushing pork with juices from the pan every 10 minutes.
Roast for 25–30 minutes, or until a thermometer reads 145 degrees.
Remove pork from oven and glaze again. Allow to rest for 5 minutes and glaze a final time.
Sprinkle with pomegranate seeds and serve.
In a large container, dissolve salt and sugar in water. Submerge chicken in brine, cover, and refrigerate for 30–60 minutes.
In a large bowl, whisk together 1 cup of cornstarch with remaining ingredients until smooth. Refrigerate until use. Must beat again before use.
Place remaining 1/2 cup of cornstarch on a plate. Remove chicken from brine and dry thoroughly with paper towels.
Working 1 piece at a time, coat chicken in cornstarch (use more cornstarch if needed), shaking to remove excess.
Set pieces aside on waxed or parchment paper.
Add oil to large Dutch oven until it is at least 2-inches deep.
Whisk batter again to combine.
Dip pieces of chicken into batter, letting the excess drip back into batter bowl.
Cook in oil for 6–7 minutes.
Remove with tongs and place on wire rack or a plate with paper towel to drain (chicken will not yet be cooked through).
Continue until all pieces have been fried once.
Re-fry all pieces for an additional 6–7 minutes, starting with the coldest piece.
Combine honey and hot sauce. Brush mixture over chicken pieces while hot.
Reapply at least twice, until all honey glaze is used.