Source: Photo courtesy of CLEO TV. / Just Eats with Chef JJ
Who says you need a reservation to enjoy restaurant-worthy food? In Episode 612 of Just Eats with Chef JJ, titled Restaurant Favorites, Chef brings some of his favorite dishes to the kitchen, serving up a menu filled with big flavors and comforting classics. The episode begins with mushroom caps stuffed with seasoned lamb, followed by Korean-style short ribs that deliver the perfect combination of sweet, salty and savory flavors. To round everything out, the meal is served with Chinese-style fried rice packed with vegetables and aromatic ginger and garlic.
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Here’s how to make those tasty mushroom caps stuffed with seasoned lamb.
Source: Photo courtesy of CLEO TV. / Just Eats with Chef JJ
First up are the stuffed mushroom caps, which are filled with a flavorful mixture of seasoned ground lamb, onions, Parmesan cheese and breadcrumbs. To make them, start by preheating the oven to 350 degrees. Hollow out 24 large mushrooms, reserving the scrapings from inside the caps. Heat a skillet over medium-high heat and add 1 pound of ground lamb, one small diced onion and the reserved mushroom scrapings. Cook and stir for 4 to 6 minutes, until the lamb is browned and cooked through. Drain and discard the grease before returning the lamb mixture to the skillet.
Next, stir in 3 ounces of grated Parmesan cheese, ¼ cup of plain breadcrumbs, 1 teaspoon of minced garlic, 1 teaspoon of chopped fresh parsley, ½ teaspoon of paprika and ¼ teaspoon of ground cayenne pepper. Cook and stir the mixture for another 3 to 5 minutes, until everything is heated through, then allow it to cool to room temperature. Once cooled, stuff each mushroom cap with the lamb mixture and arrange the mushrooms on a parchment-lined baking sheet. Bake them for 12 minutes, then sprinkle the remaining 1 ounce of Parmesan cheese over the top and continue baking until the cheese is melted and the mushrooms are cooked through.
Sink your teeth into Chef JJ’s Korean-style short ribs.
Source: Photo Courtesy of CLEO TV / Photo courtesy of CLEO TV
Next on the menu are Korean-style short ribs, and this dish brings plenty of flavor to the table. The recipe calls for 4 pounds of beef short ribs, approximately 1 pound per person, along with 1 tablespoon of olive oil for searing. The secret to the ribs is the marinade, which combines ¾ cup of pineapple juice, ½ cup of soy sauce, 2 tablespoons of sesame oil, 2 tablespoons of gochujang paste for a mild-medium kick and ¼ cup of turbinado sugar.
To prepare the marinade, whisk together the pineapple juice, soy sauce, sesame oil, gochujang and turbinado sugar in a medium bowl until the sugar dissolves and the gochujang is fully incorporated. Place the short ribs in a large baking dish or heavy-duty resealable bag, pour the marinade over the meat and make sure every piece is well coated. Cover the ribs and refrigerate them for at least 2 hours, although leaving them overnight will give them even more flavor.
When you’re ready to cook, heat a large cast-iron pan over medium-high heat and coat it with olive oil. Remove the ribs from the marinade, making sure to reserve the liquid, and sear the ribs for 3 to 4 minutes on each side, until they develop a dark, caramelized crust. Pour the remaining marinade into the pan over the ribs, reduce the heat to medium-low and cover. Let the ribs cook for 30 to 40 minutes, until they are tender and the sauce has thickened into a glossy glaze. Serve the short ribs hot, ideally over steamed rice.
Chinese-style fried rice is a perfect match.
Source: Photo Courtesy of CLEO TV / Photo courtesy of CLEO TV
Of course, every great plate of short ribs needs a delicious side, and this Chinese-style fried rice is a perfect match. The recipe, courtesy of Chef JJ Johnson, starts with 4 cups of chilled, day-old white rice. You’ll also need ½ cup of peas, either frozen or fresh, ½ cup of small-diced carrots, ½ cup of finely chopped onion, 1 tablespoon of minced fresh ginger, 3 cloves of minced garlic, 1 cup of bean sprouts, 3 tablespoons of soy sauce and 1 tablespoon of sesame oil.
Before cooking, break up any large clumps in the chilled rice with your hands or a fork so the grains are separated. Heat a large wok or skillet over medium-high heat and add a splash of oil, if using. Toss in the onions and carrots and stir-fry them for 2 to 3 minutes, until they begin to soften. Add the garlic and ginger and cook for about 30 seconds, just until fragrant, being careful not to let the garlic burn.
Turn the heat up to high and add the rice and peas. Stir-fry everything vigorously for 3 to 5 minutes, breaking apart any remaining clumps, until the rice is heated through and begins to toast slightly. Pour the soy sauce and sesame oil over the rice and toss everything together until the grains are evenly coated and colored. Finally, fold in the bean sprouts and stir-fry for just 1 more minute, keeping them crisp.
With savory stuffed mushrooms, tender Korean-style short ribs and flavorful fried rice, Episode 612 proves that you don’t need a night out at a restaurant to enjoy a meal packed with restaurant-worthy flavor. These recipes bring plenty of personality to the dinner table and are perfect for everything from a cozy family dinner to a meal when
Don’t miss an all-new Just Eats with Chef JJ on Wednesday Sept. 23, at 9p/8c on CLEO TV. Will you be watching?
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Dining and Cooking