Georgias Delight Recipes
GARDEN OF GOOD AND EVIL BULGOGI
Steps:
- Wrap pork tenderloin in plastic wrap, and place in freezer until firm but not frozen, about 20 minutes. Remove plastic and slice very thin.
- In a medium nonmetallic bowl, whisk together seasoned salt, soy sauce and black pepper. Add pork slices and let marinate for 5 minutes. Heat a large saute pan on high. Add oil and cook pork until cooked through, 3 minutes. Remove to a platter with rice and lettuce cups.
- In a small bowl mix together onions, rice wine vinegar, and chili flakes. Set aside.
- In assembly-line fashion, lay out in separate bowls on a platter, the onion marinade, sliced garlic, sliced jalepeno, Sriracha sauce, miso paste and cabbage.
- To serve, place onto a lettuce leaf, 1/2 teaspoon of sriracha, 1/2 teaspoon miso paste, 3 pieces of pork, 3 tablespoons of rice, 2 slices of garlic and jalapeno, 2 tablespoons of cabbage, and 1 teaspoon of green onions with rice wine vinegar. Roll up. Repeat with remaining lettuce leaves.
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- Adjaruli Khachapuri (Georgian Cheese and Egg Bread) Khachapuri in myriad forms — all of them having some combination of dough and melty cheese — is the go-to snack of traditional Georgian food.
- Tkemali (Georgian Plum Sauce) Tkemali is a very flavorful and nutrient-dense Georgian plum sauce that is a great healthier alternative to ketchup or cranberry sauce.
- Kuchmachi With Walnuts. Kuchmachi is made with the heart, liver, kidneys, spleen and lungs of pigs, young beef or chickens. In this recipe we have used pig.
- Khinkali (Meat-filled Dumplings) Khinkali are Georgian dumplings. They’re one of the country’s most popular Georgian recipes and a favorite item at long dinner parties known as supras.
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