Atlanta & Company Featured Dishes
Cauliflower Korean Fried Rice
1 head of cauliflower, cut into florets
3-4 tablespoons of Korean BBQ sauce (recipe follows)
¼ cup frozen peas, thawed
2 scallion, green parts thinly sliced
1 large egg, beaten with a fork
2 tablespoons vegetable or peanut oil, divided
kim chee, for serving
To “rice” the cauliflower, add the florets to a food processor and pulse 5-10 times, until the cauliflower is chopped into small rice-sized pieces. Set aside.
Preheat a wok or a nonstick sauté pan over medium high heat, and add 1 tablespoon of the oil. As soon as the oil begins to shimmer, carefully add the egg. Stir the egg rapidly until it is fully cooked. Transfer the scrambled egg to a clean plate and set aside.
Pour the remaining oil into the wok. Add the scallions, and stir until soft and fragrant, about 30 seconds. Add the peas for an additional 30 seconds. Finally add the cauliflower and enough of the bbq sauce to evenly coat everything. As soon as the rice is hot, about 30 seconds to 1 minute, remove it from the heat and stir in the reserved scrambled egg. Garnish with kim chee, and serve immediately.
Korean BBQ Sauce
¾ cup tamari
¾ cup coconut sugar
2 tablespoons Gochujang Korean pepper paste
1 tablespoon toasted sesame oil
¼ cup mirin
1 tablespoon grated ginger
1 tablespoon garlic, finely minced
1 tablespoon unseasoned rice wine vinegar
1 tablespoon cornstarch
1 tablespoon water
In a small bowl, whisk the cornstarch and water together to form a “slurry”. Set aside, but be prepared to whisk it again in case it separates.
In a large saucepan, combine the tamari, sugar, gochujang, sesame oil, mirin, vinegar, ginger, and garlic. Place the saucepan over medium high heat and, whisking regularly, bring the “bbq” sauce to a simmer.
Allow the sauce to simmer for 5 minutes, and then add the cornstarch slurry.
The sauce will thicken almost instantly. Let it simmer again for an additional 5 minutes to cook the raw cornstarch. The sauce is now ready to use, but it can be prepared and refrigerated up to 1 week in advance.
Caramelized Pineapple with Whipped Coconut
1 whole pineapple, peeled, cored, and quartered lengthwise
3 tablespoons coconut sugar, divided
½ teaspoon ground cinnamon
½ teaspoon ground ginger
2 tablespoons coconut oil
2 (15oz) cans full-fat coconut milk, refrigerated upside-down overnight
1 teaspoon pure vanilla extract
Chopped toasted cashew, for serving
For the whipped coconut:
Remove the cans of coconut milk from the refrigerator, and flip them right-side up.
Carefully open the cans. You should find that the coconut water has separated from the coconut cream. Pour off the water and save for smoothies!
Spoon the thick coconut cream into a large bowl, and using a whisk, combine it with 1 tablespoon of the coconut sugar and the vanilla extract. Begin rapidly whisking by hand or with an electric whisk until the cream whips to medium-firm peaks. Refrigerate until ready to use. If the whipped coconut falls a bit during that time, just whisk it again to bring it back to your preferred texture.
For the pineapple:
Preheat a large nonstick skillet or grill pan over medium-high heat.
In a large bowl, toss the pineapple with 2 tablespoons of coconut sugar and the ground spices.
Add the coconut oil to the preheated skillet, followed by the coated pieces of pineapple. Allow them to cook undisturbed until a deep golden brown crust forms around the edges. Using a flexible fish spatula, flip and caramelize on the other side. Remove the pineapple from the pan, and serve warm with whipped coconut and chopped cashew.