Dooboo Jorim (두부조림) - Braised Tofu

Dooboo Jorim (두부조림) is literally "braised tofu."  I think this name is a bit misleading, because when I think of braising, I think of a long, slow cooking process, whereas the tofu in this dish was only cooked for about 10 minutes.  Perhaps a better name might be "twice-cooked tofu."

I had some tofu that I needed to use up.  I've also had this giant Costco-sized bottle of Mr. Yoshida's sauce for what seems like forever.  Mr. Yoshida's is sort of thick and sweet, but it actually was perfect for this dish. It combines soy sauce, sweetener (in the form of corn syrup), mirin (rice wine), and some other spices.  This was also a good opportunity to finish off an onion (I had 1/8 of a medium onion left) as well as some green onions.

This was pretty tasty, but it was also quite spicy.  I think I happened to get a pretty spicy serrano.

Seekh Kabab Mughlai (Indian ground meat kebabs)

"Seekh Kabab" is the name of an Indian or Pakistani dish made of minced meat grilled on skewers in a Tandoor oven.  Apparently, foreigners called it "sheesh kabab" which may have evolved into the term "shish kabob."

I have lunch with my mom on most Saturdays.  Our favorite Indian/Pakistani restaurant in San Francisco is Shalimar and they serve a ground beef kebab called "Seekh Kabab Mughlai."  Here is my super-simplified version that I made at home.  Since I don't have a Tandoor, I just cooked these on a cast iron pan.  You could probably broil these in a toaster oven.

Chicken and White Bean Chili

I debated whether to actually post this, because it's hardly even a recipe, but here it is.