KIMCHIPALOOZA IIIIII (6)!!!!!!!!

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Mama O’s Premium Kimchi is the perfect accompaniment for tacos, salads, and soups, but this time of year, it’s particularly great with barbecue! Grillmasters from all over the borough couldn’t agree more. Watch our video as we crash peoples picnics in Prospect Park with friend Cathy Erway.  Mama O’s Premium Kimchi Upgrade.

On August 21, you can taste the results for yourself. Cooks, competitors and kimchi fanatics alike will descend on East Williamsburg’s Arrogant Swine BBQ bar and restaurant for the 6th Annual Kimchipalooza. Hosted by Mama O’s Kimchi, the fest will offer ample opportunities to fill up on Brooklyn’s favorite spicy topping, including a kimchi eating contest, make your own kimchi station, plus beer, food and live music.

Join us to chow down on culinary collaborations with Arrogant Swine, renowned for their Carolina-style BBQ. At 6 p.m. the Mama O’s Super Spicy Kimchi Eating Contest will go down. 10 contestants will compete to see who can eat the most ghost pepper-laden kimchi in three minutes.  If you think you’ve got what it takes to win, e-mail mamaos@kimchirules.com to sign up and prove it!

 

6th Annual Kimchipalooza

Sunday, August 21, 2 – 8 p.m.

Arrogant Swine

173 Morgan Ave.

Brooklyn, NY 11237

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Prepping The Ultimate Fajita Sides

I guess we’ve been kind of on a Tex-Mex/Southwest kick lately. When I start putting out the sides for fajita night, it always starts with homemade guacamole, salsa, queso and yes, Kimchi Paste! A little smear of kimchi paste on the tortilla goes a long way and your taste buds will thank you! Last night ended up being steak and shrimp fajitas with corn and flour tortillas. The paste was delicious with every combination!

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Kimchi Mac and Cheese

Beard & Bonnet just made my day. Two of my favorite things have come together to create the ultimate dish…kimchi meets mac and cheese. I will never eat mac and cheese alone again!

RECIPE: Kimchi Mac and Cheese by Beard & Bonnet
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Serves: 4 as a main, 6 as a side
Ingredients
  • 2 tablespoons unsalted butter
  • 3 tablespoons sweet rice flour
  • 1½ cups skim milk
  • ¼ teaspoon Kosher salt
  • 2¼ cups shredded sharp cheddar cheese, divided
  • 1 large jalapeno, sliced very thin
  • 10 ounces gluten free penne pasta
  • ½ cup drained & chopped kimchi
  • 2 scallions, light and dark green parts, thinly sliced
  • 3 tablespoons chiffonade basil
  • ¼ cup cilantro leaves
  • thin slices of fresh jalapeno
Instructions
  1. Bring a large pot of heavily salted water to a boil for the pasta.
  2. Lightly grease a 9-inch cast iron skillet and preheat the oven to 400°F.
  3. In a 2-quart saucepan, melt the butter then whisk in the sweet rice flour until it forms a smooth paste. Allow the paste to cook over medium heat until it starts to bubble and smell toasted, whisking frequently. Remove the pan from the heat, slowly whisk in the milk until blended, then return to the heat. Cook, whisking constantly until the sauce begins to bubble and has thickened. Remove from the heat and whisk in the salt, all but ½ cup of the cheese, and the jalapenos. Set aside while you cook the pasta.
  4. When the pasta water is boiling add the dry pasta and cook for 5 minutes less than the package suggests. Drain thoroughly and transfer to a large bowl. Pour the cheese sauce over the penne and stir gently until all of the pasta is coated.
  5. Pour half of the pasta into the prepared skillet, sprinkle half of the kimchi over the top, then pour the remaining pasta on top. Spread the remaining kimchi over the top of the pasta, top with the remaining shredded cheese. Bake in the preheated oven for 25 minutes or until the top is golden brown.
  6. Garnish the mac and cheese with the scallions, basil, cilantro, and jalapeno slices right before serving.
Notes
Adapted from Gluten Free-Pasta by Robin Asbell
MamaOKimchilada

Memorial Day Kimchilada

It’s time to celebrate and start the summer off right! May we suggest serving up a few Mama O’s Kimchiladas?

INGREDIENTS

– your favorite beer, we recommend Tecate, Dos Equis or Negra Modelo

– l lime

– Mama O’s Kimchi Paste (any variety)

– Mama O’s Oi Kimchi (optional)

– Mama O’s Daikon Kimchi (optional)

– Mama O’s Premium Kimchi (optional)

RECIPE

– dip the rim of a glass into the kimchi paste

– put one tablespoon of Mama O’s Kimchi Paste at the bottom of the glass

– fill with ice

– squeeze half of a lime into the glass

– pour beer slowly into the glass

– stir gently

– top with a variety of Mama O’s kimchi and enjoy!

Happy Memorial Day!

 

Photo Credit: brb-eating

Mama O’s Meatless Monday Ideas

Kimchi is such a good way to spice up “meatless mondays”. Here are a few of our favorite ways to enjoy kimchi on “meatless mondays”.

Kimchi Pizza – Just add a little kimchi to your cheese pie and you’ll never look at pizza the same again.

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Kimchi and Rice – Literally top your hot rice with kimchi. So simple and adds vegetables, nutrients and probiotics to your otherwise lame rice.

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Kimchi Veggie/Vegan Burger – check out Willy B Mum for this delicious vegan recipe. To make life easy, Mama O’s makes a fresh vegan kimchi and vegan kimchi paste.

(photo: Willy B Mum)

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Kimchi Quesadilla – It’s cheesy, crunchy and so good! For a simple recipe, check out Bake, Braise & Broil.

(photo: Bake, Braise & Broil)

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Now that’s a wrap. Oooh, speaking of wrap, you can add kimchi to any of your favorite vegetarian wraps for an extra crunch and spice. Try the Oi (cucumber kimchi) or Babby Bok Choy for a nice change. Till next time, it’s all about the drool because KIMCHI RULES!