Kalbi!!

This famous Korean dish is on the top 5 of my list of favorite foods. It is a bit complicated to make but the end result is mouth-watering ribs. The ingredients in the following recipes can be found at the Korean market in Garden Grove on Garden Grove Blvd in between Brookhurst and gilbert.

Marinade:
1/2 cup soy sauce
1 Korean pear or Asian pear, grated with juices
2 tablespoons finely chopped garlic
1/2 small white onion, grated or sliced
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
1 tablespoon ground red pepper
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)

4 pounds short ribs
Cooked white rice, for serving
Prepared kimchee, for serving (available at Korean grocers)Whisk together all the marinade ingredients in a large baking dish. Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.

Heat grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness. Serve short ribs with white rice and kimchee.

Thai Pineapple Chicken Curry

Thai Pineapple Chicken Curry

Ingredients:

• 2 cups uncooked jasmine rice
• 1 quart water
• 1/4 cup red curry paste
• 2 (13.5 ounce) cans coconut milk
• 2 skinless, boneless chicken breast halves - cut into thin strips
• 3 tablespoons fish sauce
• 1/4 cup white sugar
• 1 1/2 cups sliced bamboo shoots, drained
• 1/2 red bell pepper, julienned
• 1/2 green bell pepper, julienned
• 1/2 small onion, chopped
• 1 cup pineapple chunks, drained

Makes 6 servings

1. Boil rice, reducing heat to lower temperature and simmer for 25 minutes.

2. In a bowl, whip curry paste and 1 can coconut milk together.

3. Transfer to a wok and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots.

4. Boil and cook for 15 minutes until chicken juices run clear.

5. Mix the red bell pepper, green bell pepper, and onion to the work.

6. Continue cooking for 10 minutes until chicken runs clear and bell peppers are tender.

7. Remove from heat, and stir with pineapples.

8. Serve over cooked rice.

Description:

This is a Thai curry dish that anyone would love. Its flavor is just perfectly sweet and spicy. If you’re in a mood for some authentic Asian cuisine, this won’t disappoint! This dish can be found in Thai restaurants but this recipe is just as good as any other. The pineapple is a must to really enjoy this recipe. It adds the sweetness flavor and makes the curry like no other.

Wine Pairing....

never has to follow any patterns. You don't always have to match white wine with fish and pasta and red wine with meat. Break the rules. Remember to discover what you like by experimenting. Sometimes you may find that pairing what seem to be opposite or unlike flavors may attract. Try some of these combinations that I have come up with from experimenting:

• When enjoying spicy dishes such as bratwurst or even a plate of jambalaya, try a fruity chardonnay.
• When enjoying herb flavors or heavy garlic dishes, try a deep and rich merlot.
• When enjoying a rich, creamy or even chocolate-based dessert, try a sweet sherry. This is a great way to end a great meal with cheese as well.

Pot Roast Express (Pot Roast)

Recipe:

2 cans of condensed cream of mushroom

1 package dry onion soup

1 1/4 cup tablespoon water

4- ½ lbs pot roast

Tip: Tri-tip roast cut is the best

Directions:

Mix cream of mushroom soup, dry onion soup mix and water in slow cooker.

Place pot roast in slow cooker and coat with a soup mixture.

Cook on high setting for 3- 6 hours or

Low setting for 8 to 9 hours.

Review:

This pot roast is certainly one of the best. It’s perfect for a family dinner on a chilly night. The creamy gravy adds moisture and flavor to the pot roast, leaving it tasty and undry. The greatest advantage you have is that it does not take much time to cook. It comes better with more sauce. Best served with mash potatoes!

http://allrecipes.com/Recipe/Awesome-Slow-Cooker-Pot-Roast/Detail.aspx

The Beginner Chef

One of the best thing about learning to cook is finding out what you like. The only way to do this is by experimentation. Don't let that word scare you though. Experimenting can simply be following a recipe and just doing something as minor as trading a spice out for another. One of the my favorite experimentations that I have continued to use is the orange. When marinating chicken or seafood, cut a small hole in an orange and squeeze the fresh orange juice into the plastic bag with the meat. This will give a tasty, fruity treat to the meal. To the right is a picture of my Orange-Teriyaki marinated Salmon and some sauteed asparagus and mushrooms (another delicious concoction that will be blogged later).

St. Patties Sandwich!!

This week’s recipe is in honor of St. Patrick’s Day.

Reuben Sandwiches

The Reuben Sandwich is one of deli’s favorites.

This sandwich made of rye bread, corned beef, cheese (preferably swiss) and sauerkraut is a treat to remember. The rye bread gives the sandwich a slightly sour and crispy texture, which complements the chewy corn beef. Next, depending on your tastes, you can add a moderate amount of cheese to give it a pizza like flavor. Lastly, the sauerkraut gives it a sour and tangy finish to your sandwich.

To prepare this tasty St. Patrick ’s Day favorite, please follow the guide on the following hyper link.

http://allrecipes.com/Recipe/Reuben-Sandwich-II-2/Detail.aspx