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 email@example.com to sign up and prove it!
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!
2 scallions, light and dark green parts, thinly sliced
3 tablespoons chiffonade basil
¼ cup cilantro leaves
thin slices of fresh jalapeno
Bring a large pot of heavily salted water to a boil for the pasta.
Lightly grease a 9-inch cast iron skillet and preheat the oven to 400°F.
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.
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.
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.
Garnish the mac and cheese with the scallions, basil, cilantro, and jalapeno slices right before serving.
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!