Chef Boy I Be Illinois Crispy Marinated Cucumbers Food

CRISP MARINATED CUKES

Steps:

• In a bowl, combine the first four ingredients; mix well. Stir in the cucumbers and onions. Cover and refrigerate for several hours or overnight.

MARINATED CUCUMBERS

Steps:

• slice the cucumber very thinly and sprinkle with salt, let stand for an hour.
• combine all other ingredients in a bowl, stir, chill.
• add cucumbers, cover and marinate in fridge over night.
• store uneaten cucumbers covered in brine in fridge.

SPICY MARINATED CUCUMBERS (OEE MUCHIM)

Steps:

• Brine cucumbers: Use a mandoline or a sharp knife to cut the cucumbers into ⅓-inch rounds. Place in a colander fitted over a bowl and add salt; mix well to ensure the cucumbers are evenly salted. Let rest at room temperature to drain, 20 minutes. While they drain, prepare the marinade (Step 2).
• Marinade: In a large bowl, combine the gochugaru, mirin, rice vinegar, sugar, and fish sauce. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Add the garlic to the marinade.
• Marinate cucumbers: Rinse all the salt off the cucumbers with cold water. Whisk the marinade, then add the cucumbers; use a large spoon to toss, making sure the cucumbers are evenly coated with marinade. Cover and refrigerate for 1 hour.
• Cucumbers will have released more liquid, which helps the marinating process. At this point, they're ready to eat; however, refrigerating overnight will round out the flavors. Place the cucumbers, along with some marinade, in a lidded container and store in the fridge overnight; serve cold. (The cucumbers can be stored in the refrigerator for 2-3 days, or for as long as the cucumbers remain firm and crunchy.)

CHEF-BOY-I-BE ILLINOIS' SAUCY CHICKEN CUTLETS

Steps:

• Pound chicken breasts to 1/4 inch thickness.
• Brown on both sides in olive oil.
• Add remaining ingredients and simmer for 15 to 20 minutes for flavors to meld.
• Remove cutlets to warm serving tray.
• Add 2 tablespoons corn starch mixed with 1/2 cup water to mixture in pan to thicken. Add slowly and allow to thicken. Add only as much to thicken to your taste.
• Serve the sauce over the breasts and rice, potatoes, or noodles.
• Enjoy!

CHEF-BOY-I-BE-ILLINOIS' SIMPLE PASTA SAUCE

Steps:

• Saute onions, garlic, black pepper and red pepper flakes in oil until onion is translucent, about 3 minutes.
• Add remaining ingredients and simmer for 25-30 minutes uncovered.
• Serve over your favorite pasta, chicken parmigiana, stuffed pasta shells, etc.

CHEF-BOY-I-BE ILLINOIS' MOIST AND HEALTHY CORNBREAD

Steps:

• Preheat oven to 400°F.
• Sift together the corn meal, flour and sugar.
• Mix the baking soda with the yogurt sour cream and egg.
• Combine the yogurt mixture into the corn meal mixture. The batter will be thick, but don't worry.
• Pour mixture into greased (PAM) 8 inch square pan.
• Bake for 20-25 minutes until a toothpick inserted in center comes out clean.
• NOTE: For a more savory corn bread, omit the sugar and try adding any combination of following -- crumbled bacon, shredded cheese, green chilies.