Three questions: Do you like sipping coffee or tea from a super large 17 ounce travel mug that keeps your beverage nice’n hot? Do you enjoy colouring? Are you enthralled by magic? If you answered yes to all, then you’re going to love this colouring mug.
It looked so classy in black and white, but the felt tipped markers beckoned — a little blue, cause I’m crushing on blue lately, some sunshine mellow yellow. Such a smooth surface, quality pens, very contemplative! T’was my first — may not be my last; there are just so many designs to chose from: butterflies, birds, flowers, shapes.
And here’s the magic part. Your own oven becomes your kiln, preserving your creation for eternity.
Korean Bulgogi Marinade, from Robin Asbell‘s 300 Best Blender Recipes – Using Your Vitamix, is easy and packed with exciting seasoning. The Hot Pepper Dipping Sauce, my very own imaginative blend, is mighty jittery and mighty flavourful. Everyone who samples Bulgogi Salmon – Hot Pepper Dipping Sauce will say you’re a magician in the kitchen.
Bulgogi Salmon – Hot Pepper Dipping Sauce
- 2 lb salmon filet
- Bulgogi Marinade – use half the recipe, try other half on chicken, meat or tofu
- Hot Pepper Dipping Sauce – double the recipe below
Note: Bulgogi Marinade and Hot Pepper Dipping Sauce can be made and refrigerated in closed containers, up to 1 week.
Preheat oven to 420F.
In a casserole dish or on a baking pan, coat salmon in marinade for 30 minutes.
Cook salmon for 8 – 12 minutes, removing thinner pieces as they are cooked through. Check every 2 minutes after you start removing pieces to prevent overcooking. Serve with lemon wedges, rice noodles, Asian greens and Hot Pepper Dipping Sauce. Serves 8.
- 1/4 c soy sauce
- 1 – 2 T sesame oil
- 1 T molasses
- 2 – 4 large cloves garlic
- 1 oz fresh ginger, sliced across the grain
- 1/2 lemon, peeled and seeded
- 3 T sugar (I used coconut sugar)
- 1 t whole black peppercorns
- 1 t hot pepper flakes
- 4 scallions minced
- 2 T sesame seeds
In a Vitamix or blender, combine all ingredients, except for the scallions and the sesame seeds, and blend for about a minute, on high, until completely pureed. Add scallions and sesame seeds and pulse twice, on medium, to mix.
Hot Pepper Dipping Sauce
- 1/ 4 c seasoned rice vinegar
- 2 T hoisin sauce
- 1 T Korean hot pepper paste
- 1 T soy sauce
- 1 T sesame seeds
- 1 t honey
- 1 clove garlic, minced
- 2 green scallions, thinly sliced
In a small bowl, combine all ingredients. Serve over Bulgogi Salmon and rice noodles. You’ll love how this Hot Pepper Dipping Sauce marries with the Bulgogi Marinade. Makes 6 oz. I’m thinking you’ll want to make a double to quadruple batch to make sure you don’t run out midstream.
- You may want to turn up the crank. These recipes wind up in the medium-low range of spiciness—although they’re off the charts in umami.
- You can get away with all kinds of stuff if you confess that you’re jittery right from the start. People will even waste their time trying to convince you that you’re not jittery.
- The colouring mug is available at several kitchen supply stores: Linen Chest, Ares, La Soupiere, to name a few. (Disclaimer: The Colouring Mug was sent to JC for review. Opinions offered are genuine.)