Korean Mung Bean Salad

This is a mix of a couple different recipes that I found on the web. A fairly flexible salad, although my mix may have lost a bit of authenticity.

350g mung bean sprouts (about 3 cups)
6 cups water
1 tsp. fine sea salt

Bring water & salt to a boil. Cook sprouts about 5 minutes. Drain & rinse well with cold water.

Toss with:
2 green onions, finely chopped
1/2 tsp. minced garlic
1/2 tsp. fine sea salt
1-3 tsp. toasted sesame seeds
1 Tbsp. sesame oil
1 Tbsp. chili flakes (optional)
1 fresh red chili, sliced (optional)

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Spicy & Sassy Cornbread

Another favorite of my cousin Joe’s.

1 C butter
1 C sugar
4 eggs
1 can (4 ounces) chopped green chilies
1 16oz can creamed corn
½ C cheddar cheese (shredded)
1 C Flour
4 Tsp Baking Powder
1 C White Cornmeal

Mix butter and sugar, add eggs, chilies, corn and cheese. Stir in flour, baking powder and cornmeal. Grease butter all over a 9 by 13 inch pan.
Pour in mixture and bake 350 degrees for 40 minutes.

Joe Gorski’s Cream Biscuits

My cousin Joe makes these regurlarly and they are spectacular. Stolen straight from the Fannie Farmer cookbook.

2 cups flour
1 tsp. Salt
1 Tbsp. Baking powder
2 Tbsp. Sugar
1-1 1/2 cups heavy cream
6 Tbsp. Melted butter

Preheat oven to 425F

Combine flour, salt, baking powder and sugar in a bowl.

Slowly add 1 cup of heavy cream, stirring constantly. Gather dough together. It should hold together, if shaggy add more ceeam.

Knead 1 minute, roll out into 1/2″ thick, cut into biscuits.

Dip each biscuit into melted butter, place 2 inches apart on baking sheet.

Bake 15 minutes, until golden.