Friday, October 21, 2016

Memil Guksu with Jalapeño Chicken Sausage and Tomato Nacho Sauce ~ KoMex Fusion!







     KoMex - Korean Mexican Fusion Cuisine!
     Relatively few chefs have write KoMex recipes.  I guess the reason why is that not many chefs understand both Korean and Mexican cuisine.  
     As a kid, I spent a lot of time in a great California Mexican restaurant kitchen and I do cook nice Mexican and Southwestern food.  About a decade ago I tried Korean food and liked it because hot spicy chile peppers are part of the cuisine.  In the following years I learned a lot about Korean cuisine and when the KoMex trend started, I was primed to do some creative fusion cooking.
     There are no rules that govern the percentage of Mexican or Korean cuisine ingredients used to create a KoMex fusion item.  A percentage of 50/50 is a nice goal, but for some KoMex recipes, the proportion may be 90% Mexican and 10% Korean.  To be correct, today's KoMex recipe is 90% California Mexican.  Nacho Cheese Sauce is a Cal-Mex cuisine creation.
     Canned Nacho Cheese Sauce is available in grocery stores, but this item is best left on the store shelf.  Canned Nacho Cheese Sauce is really nothing more than Cheese Whiz, which is a highly processed artificial cheese product.  Processed cheese is one molecule shy of being plastic, so there are issues that surround this product.  
     Making a Nacho Cheese Sauce from scratch with real cheese is a better choice.  Just like with the pre-made products, Nacho Cheese Sauce can be flavored with extra items.  Fresh tomato adds an appealing mild flavor.       
     Nachos in Mexico are called Totopos.  Totopos can be very simple or it can have a complex presentation.  Cheese sauce is not really part of totopos recipes, except for at restaurants that cater to tourists.
     Fresh Korean Buckwheat Noodles take the place of tortilla chips in this KoMex recipe.  Korean Buckwheat Noodles are usually served chilled, but in Japan these noodles are often served warm.  Buckwheat tastes nice with the Tomato Nacho Cheese Sauce.     

     Jalapeño Chicken Sausage:
     This recipe yields 1 portion.
     It is best to cook this kind of sausage at a low temperature, so it stays white in color.  Pre-made jalapeño chicken sausage can be found in most grocery stores.  
     Step 1:  Place a 4 to 5 ounce jalapeño chicken sausage on a roasting pan.
     Place the pan in a 275ºF oven.
     Slowly roast the sausage till it is fully cooked, but not browned.
     Step 2:  Allow the sausage to cool to room temperature.
     Cut the sausage into thin slices and set them aside.

     Memil Guksu (Korean Buckwheat Noodles):
     This recipe yields 1 portion.
     Fresh Korean style Buckwheat Noodles are available in Asian food markets.   
     Step 1:  Boil a pot of water over high heat.
     Add 1 portion of fresh Korean buckwheat noodles.
     Stir the noodles occasionally till they are fully cooked, yet not too soft.
     Step 2:  Drain the hot water off of the noodles.
     Place the hot noodles in a bowl of ice water.
     Stir the noodles by hand, till they gain a firm chewy texture.
     Step 3:  Drain the ice water off of the noodles and set them aside.
     *Keep a pot of water boiling on a back burner, so the noodles can be reheated later in the recipe.

     Tomato Nacho Sauce: 
     This recipe yields about 1 2/3 cups.  (1 large portion or 2 petite portions)   
     Step 1:  Heat a sauce pot over medium/medium low heat.
     Add 1 tablespoon of unsalted butter.
     Add an equal amount of flour, while constantly stirring with a whisk, to make a roux.  (The roux should look like smooth hot peanut butter and it should not look caky.)
     Stir till the roux cooks to a white color, with very little hazelnut aroma.
     Step 2:  Add 1 1/3 cups of milk while whisking.
     Add 1/4 cup of cream.
     Bring the sauce to a gentle simmer, while stirring occasionally.  (The sauce will be a very thin sauce consistency.)
     Step 3:  Reduce the temperature to low heat.
     Add 1 pinch of ground chile arbol.
     Add 1 pinches of Spanish Paprika.
     Add 1/2 tablespoon of Korean style red serrano chile paste (sambal).
     Add 1/2 teaspoon of ground anatto.
     Add sea salt and white pepper to taste.
     Gently simmer and reduce till the sauce is a medium thin consistency that can coat a spoon.  (The volume should be a little more than 1 cup.)
     Step 4:  Add 1/2 cup of grated sharp cheddar cheese while stirring.
     Stir till the cheese combines with the sauce.
     Step 5:  Add 1/3 cup of diced seeded tomato.
     Simmer the sauce for 2 to 3 minutes.
     Step 6:  Add 1 tablespoon of sour cream, while stirring.
     Keep the sauce warm over very low heat.

     Memil Guksu with Jalapeño Chicken Sausage and Tomato Nacho Sauce:
     This recipe yields 1 entrée.
     Step 1:  Heat a wide sauté pan over medium low heat.
     Add 1 teaspoon of vegetable oil.
     Add 1/4 teaspoon of minced garlic.
     Add 1 tablespoon of minced onion.
     Gently sauté till the onions turn clear in color.
     Step 2:  Add the reserved sliced jalapeño chicken sausage.
     Toss the ingredients together.
     Gently sauté till the sausage is warm. 
     Step 3:  Add about 1 1/4 cups of the tomato nacho sauce.
     Bring the sauce to a simmer.
     Reduce the temperature to very low heat.
     Step 4:  Reheat the prepared Korean buckwheat noodles in the pot of boiling water.
     Drain the excess water off of the noodles.
     Step 5:  Use a straight tine carving fork to twist the noodles while placing them on a plate, so they gain some height in the center.
     Spoon the jalapeño chicken sausage slices and the tomato nacho sauce over the buckwheat noodles.
     Sprinkle thin bias slices of green onion over the sauce.

     Cheddar cheese nacho sauce fans will surely like the flavor of this KoMex recipe!

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