The Louisville Chef

This is a Korean/Sichuan fusion dish, due to the use of gouchujiang, hot bean paste, Sichuan peppercorns and Chinkiang vinegar. It is a wonderful spicy veggie dish and is healthy and filling,



It can be made with most any veggies you have in the house, but I believe the combo below is quite good. 
Ingredients
Sauce 1 Tbsp Gochujang Paste 1 Tbsp Hot Bean Paste 1 Tbsp Chinkiang Vinegar 2 tsp Shaoxing Rice Wine 1 tsp ground Sichuan Peppercorns 

2 Tbsp Vegetable Oil 2 Star Anise, whole  2 inch piece Ginger Root, peeled and sliced into matchsticks.  4 Tien Tsin Chilis, whole 2 cups Broccoli Florets, steamed for 2 minutes. 
1 cup Red Pepper, cut into 1/2 inch pieces.  1/2 cup Onion, cut into 1/2 inch pieces.  1/4 cup Carrots, shredded 2 tsp Sesame Oil 1 Tbsp Sesame Seeds
2 Tbsp of finely chopped Green Onion Steamed Brown Rice

Begin by preparing your brown rice. When it is finished, give a stir and set it aside while you prepare the rest of the meal.

While the rice is cooking, prepare of the sauce mixture and set …

This is such a simple dish with very few ingredients, yet I've had more average guacamole than really good. 


I've developed this recipe over many years and it is always well received. It goes fast, so a double batch is a good idea.

Ingredients

3 Avocados, medium/soft to the touch.
1 medium Tomato, chopped
1/4 cup Onion, chopped
1 small clove of Garlic, crushed
Juice of one Lime
Salt and Black Pepper to taste
1 Tbsp Cilantro loosely chopped-optional.

Begin by slicing the avocados in half and scoop out the flesh and put into a medium bowl. Save one seed and set aside.

Mash the avocados with a fork or a potato masher, until there are no large chunks.

Fold in all other ingredients and adjust for salt. Drop in the retained seed and mix it in. This will keep the guacamole from turning brown. Finish with cilantro, if desired.

Allow the guacamole to cool in the refrigerator and then serve with unsalted or lightly salted tortilla chips.

Makes approx 2 cups