eagle chef prep day

[chefxh]

Tomorrow is the chef challenge at EWU, with a "barbecue" theme. We (there are four chefs) are charged with serving chicken as the protein, accompanied by a summer salad and a side dish.

I'm serving Korean food: bulgogi of chicken thighs, boned and skinned, cucumber kimchi, and a savory cold potato side dish. The kimchi and the potato banchan are

Comments

[uneasytruce]

Will you consider sharing your recipe for cucumber kimchee? When I was in Las Vegas, I went shopping at a Korean market, and bought a large bag of Korean red chile powder for Kimchee.

Haven't opened it, don't know how to use it. But I love kimchee, and I really really love cucumbers. What an amazing, refreshing combo that must be!

[chefxh]

Gladly! First, here's a traditional version: http://www.wikihow.com/Make-Cucumber-Kimchi -- but I don't leave the cukes attached or stuff them with the seasonings or really ferment it much.

Wash some unwaxed cucumbers. Cut the ends off the cukes and peel them, leaving green strips. Split lengthwise and seed if you wish. Salt heavily and let sit for an hour. Rinse thoroughly in hot water and drain well.

In a bowl, mix minced garlic, sesame oil, sugar, rice vinegar, and chile pepper powder to a balance of sweet/hot/sour (the cukes will still have enough salt, most likely). Toss the cucumbers and let sit on the counter for a couple of hours, then chill for several hours. Garnish with sliced scallions and sesame seed.

Let me know what you think!

[uneasytruce]

Thank you so much!

I shall make this this weekend with organic Canadian cucumbers.

[katbyte]

Good Luck, I wonder if anyone else was as creative with the food as you? Are the other chef's any good?

[chefxh]

One is doing beer can chicken, another is doing tandoori chicken, the fourth one? not sure.

They're all good cooks; unfortunately that is not a quality the university reinforces.

[katbyte]

We make beer can chicken. I love it. We even have the holders for it.