Spaghetti Gangnam Style
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
Ingredients:
2 Tbsps extra virgin olive oil
1/3 cup mushrooms, sliced
1 carrot, divided (one half diced, the other half sliced into very thin strips)
1/2 white onion, diced
1 medium-sized leek, sliced
1 bunch green onions, chopped, white and green parts separated
5 cloves of garlic, minced
1 cup chicken stock
1/4 kilo ground round
1/4 kilo lean ground pork
3/4 cup milk
150 grams or a little over 1/3 cup tomato paste
1/3 cup gochujang (korean hot pepper paste)
2 Tbsps soy sauce
1 Tbsp sugar
2-3 green chiles, sliced
Sea salt and pepper, to taste
1 Tbsp toasted sesame seeds, for garnish
Sesame oil, for drizzling
500 grams spaghetti
Instructions:
Cook spaghetti according to package directions, drain, then set aside. Heat oil in large skillet and sauté mushrooms until browned. Add diced half of carrots, white onion, leeks, and white parts of green onions, then sauté until soft and translucent. Add garlic and sauté for a couple more minutes or until fragrant.
Add 1/4 cup of chicken stock and stir. Add ground meats and pour in 1/2 cup more of stock while stirring. Season with salt and pepper and cook for about 8 minutes or until meats are cooked through.
Stir in milk and cook until half of liquid has evaporated. Add tomato paste, gochujang, soy sauce, sugar, and remaining chicken stock, and continue to cook until sauce has started to thicken (about 5-7 minutes). Adjust seasoning to taste.
Turn off heat, add in chilies, remaining carrots, and cooked pasta. Toss gently until sauce clings to pasta. Garnish with toasted sesame seeds and remaining green onions, and drizzle with sesame oil.
From websushidesign.com