Wednesday, December 4, 2013

Korean Tapenade

No, your eyes do not deceive you. I am neither Korean, nor Spanish. However.

However.  I had one of those "clean out the fridge" moments and came up with this recipe. I just had it with some potato wedges I cooked in the halogen oven. It. Was. Yummy.

1/2 cup Kimchi (storebought or even better, homemade)
1/2 cup oil-cured olives
2 tablespoons Worcestershire sauce
1 tablespoon Tamari

Dump all of the above in the food processor. Pulse a few times until it's a rough paste.

Try to resist slathering this directly on your body.  I dare you.

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