Korean beef BBQ (Bulgogi Hi everybody! I’m eventually posting a video for bulgogi today. I posted a simple bulgogi recipe a few years ago but it was without a video. Delicious bulgogi depends on three things: a good cut of beef, a delicious marinade, and the method you use to cook it. So I am very pleased to release the best bulgogi recipe that I’ve ever made: it has all 3 of these elements. First, a good cut of beef always makes for delicious bulgogi. Secondly, the marinade: the marinade in this recipe is the best that I’ve yet developed. Thirdly, when we talk about the best cooking methods, grilling over charcoal will always be the best. I was invited to my friend’s BBQ party in the Catskills in upstate New York a while ago. Everybody loved my bulgogi! Also, the recipe for the spicy pork BBQ in this video will be posted soon! Ingredients 1 pound of beef tenderloin, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick Marinade (for 1 pound of beef): Directions
Extra Crispy Waffles Recipe | 5 Secrets for Crispy Waffles Did you ever eat those frozen pre-packaged waffles growing up? I did. And I almost can’t believe I did. They’re quite a far cry from the crisp, thick, flavorful waffles I now make every Saturday for brunch. Even though my waffle standards started out with the soggy, spongy frozen variety, I’ve gotten very demanding about how a waffle should be, and you should be too. A waffle should be crisp as heck but a little fluffy in the middle, have good flavor, and also be doused in real maple syrup (though admittedly that last part has nothing to do with technique). After experimenting with various waffle ingredient combinations, I’ve discovered there are 5 major secrets to a fantastic waffle: 1. 2. 3. 4. Once the buttermilk amaretto liquid is added to the dry ingredients, it’s time to fold in those stiff egg whites I mentioned earlier: And now we’ve come to Secret #5-A Flip Waffle Maker. I know this because I had one. Here’s the recipe: Ingredients: Directions: Notes © Fifteen Spatulas LLC
Ssamjang (Korean spicy dipping sauce I am introducing Ssamjang to you today, a kind of Korean dipping sauce. I’ve posted ssamjang recipes in the past, always as a side dish for things like grilled beef (soegogi gui) and grilled pork belly (samgyeopsal gui), but the ratio can vary depending on your personal preference and mood. This is a special ratio for ssamjang that I think the most delicious so far. But it’s your choice. If you don’t want to make your ssamjang sweet, you can skip sugar, honey, or syrup or use less of it. You can also buy premade ssamjang in Korean grocery stores, but I guarantee this will be fresher and more delicious. As I show in the video, you can make a simple, light meal with ssamjang, lettuce, and rice. Ingredients : (4 servings) ¼ cup doenjang (fermented soybean paste)1 tbs gochujang (hot pepper paste)1 stalk of minced green onion1 clove of minced garlic¼ cup chopped onion2 ts honey2 ts toasted sesame seeds2 ts sesame oil Directions
The Secret to Better Brussels Sprouts: Bacon Braised Brussels Sprouts with Bacon and Hard Apple CiderServes 3 to 4 If there was ever a way to get Brussels sprouts haters to try the vegetables, it’s with browned bits of bacon balanced by honey and crisp apple cider. 3 strips bacon, cut crosswise into ½” strips2 Tbsp. butter1 ½ lbs. Brussels sprouts, trimmed and halved2 large shallots, roughly chopped1 cup hard apple cider1 tsp. honey1 tsp. kosher saltFreshly ground black pepper Heat a large cast iron skillet over medium-high. Pour all but 1 Tbsp. bacon fat into a heat-proof jar and reserve for another use. Stir in the shallots and cook for 2-3 minutes. Reduce heat to a simmer. Toss with bacon and serve immediately. Watch more cooking videos:The Key to Fluffy Mashed PotatoesPan-Seared Pork ChopsWhy Baking Bacon Is Better Then Frying It Are you a Brussels sprouts lover or hater?
Pork Chops with Crispy Garlic and Lemongrass Your experience as an expat living in North America may be different, but for me the loneliness that already gnaws on your heart from time to time throughout the year becomes so intense it tears you up around the holidays. Funny how even with all the friendly faces around, something about this time of year never fails to trigger the kind of deep longing for home that you never get used to or outgrow — the kind that makes you nearly double over and sob. One Christmas Eve, I made pork chops with crispy garlic and lemongrass, missing Mom who used to make these all the time. While it usually takes me a few times to successfully replicate many things in Mom’s repertoire before getting them just right, I nailed this dish the first time mainly because it’s so easy to make. The very delicious and versatile crispy lemongrass and garlic slices certainly make the pork chops special. Most people are already familiar with crispy garlic and how mild, sweet, crunchy, and delicious it is.
The Best Pan Roasted Potatoes recipe on Food52 Author Notes: Deceptively easy to do, requiring only potatoes, oil and salt; the result here is a not-too-salty, creamy, roasted-slash-fried potato. I think this was inspired by small, whole, oven-roasted and salted potatoes. I wanted something in between oven-roasted and some kind of fried potatoes. To my mind they require no butter or sauce. Food52 Review: Gretchen wasn’t kidding when she named her potato dish “The Best Pan-Roasted Potatoes.” Serves 2 to 10 Small red bliss, yukon gold, or other waxy potatoes, 1 1/2 to 2 inches in size Olive oil Kosher salt (I prefer Morton Kosher salt here as it is more coarse than Diamond Crystal) Halve the potatoes and place the cut side down; halve each half again but keep these halves together. This recipe is a Community Pick!
Ziti with Chicken, Broccoli and Cheese Recipe from CDKitchen recipe at a glance 5 stars 3 reviews time: 30-60 minutesserves/makes: 4recipe id: 2969cook method: microwave, stovetop ingredients 1/2 cup butter1 cup white wine1/3 cup olive oil1 pound boneless, skinless chicken1 bunch broccoli1 box (1 lb size) ziti pasta5 cloves garlic, minced grated Romano cheese directions Melt butter in deep skillet. Cut broccoli into small bite size pieces and steam in microwave for 8 minutes. Sprinkle broccoli with Romano cheese. nutrition 876 calories, 31 grams fat, 94 grams carbohydrates, 46 grams protein per serving. Get our best recipes delivered right to you! ratings & reviews Nov 6, 2013 limitedMember since: February 18, 2008 VERY garlicky but good. Oct 18, 2011 ldoyleMember since: October 18, 2011 Very easy and delicious. Jul 18, 2010 chiz my family and i have made this numerous times and love it!
Drunken Cowboy Beans | Maker's Mark® Kentucky Straight Bourbon Handmade Whisky by Chef Sheamus Feeley, Executive Chef & Partner, Farmstead Restaurant I only use Rancho Gordo beans in the restaurant, as I feel they are the best dried bean available. I never have to soak them, and they cook fast, with great-tasting pot liquor. Pinquito beans are a classic side to Central Coast barbecue (Santa Maria style) here in California. Benton's Bacon, which you can also order online, just happens to be some of the smokiest bacon in the USA. Prep Time: 1 day beforehandCook Time: 2 hoursLevel: Intermediate Makes 8 cups Cooked Beans 1 pound Rancho Gordo dried pinquito beans, soaked in cold water overnight 1 small onion, peeled and quartered with the root still intact 1 medium carrot, peeled and quartered 2 stalks of celery, cut into 3" pieces 2 cloves garlic, crushed 1 bouquet garni (1 bay leaf, 1 sprig thyme, 8 peppercorns), tied up in cheesecloth 1 tablespoon kosher salt 8 cups water Combine all ingredients in a large pot and bring to a boil over high heat. Cowboy Beans Print This
A Summery Spread That's As Cool As A Cucumber hide captionBenedictine is a combination of cream cheese, cucumber and onion. It may sound odd, unless you're from Kentucky. Erica Peterson/WFPL Cream cheese, cucumber juice and a touch of onion. "The best thing to eat Benedictine on is just white bread," Potts says. Potts, who grew up in Louisville, Ky., has been enjoying the creamy combo for six decades. "We couldn't imagine having lunch without Benedictine," Potts says. Years later, that's still pretty much the case. Benedict opened a tearoom on downtown Louisville's South Fourth Street in 1911. Susan Reigler, a former restaurant critic for Louisville's newspaper, The Courier-Journal, wrote the introduction to the re-release of Benedict's Blue Ribbon Cook Book in 2008. Of course, some of Benedict's concoctions have fallen out of favor — like calf brains and peptonized oysters for the sick. "I think it's just very different. Cary has owned Lilly's, a restaurant that specializes in Kentucky cuisine, for the past 25 years.
French Onion Soup Recipe French Onion Soup with its hardy constitution, tangy onion flavor and wonderfully thick cheese was served throughout history, some say as far back as the ancient Roman and Greek era. Although rumor has it that King Louis the XV of France has also been credited with its creation, a quaint story of him returning from a hunting trip, famished, with nothing in the pantry but onions, champagne and a crust of bread. Enjoy this classic French onion soup recipe that will be sure to embrace your senses and feed your hunger. Ingredients: 4 onions2 Tablespoons butter2 cans beef broth1 soup can water1 teaspoon Worcestershire sauceToasted bread4 thick slices Swiss cheese Directions: 1. 2. 3. 4.
Risotto Primavera I love risotto. And I love primavera dishes: pasta, pizza, lasagna. Last night, because it was Mother’s Day, because we’d had Sonic for brunch and I was burgered out, because it was the Amazing Race finale (say it ain’t so, Zev and Justin!) The world is an imperfect place. But I don’t let it thwart me. I used carrots… Broccoli… Cauliflower… And yellow squash. Pretend I had peas too, okay? I thought I had peas. I needed to have peas. I wanted to have peas. I didn’t have peas. Curse the peas. Begin by peeling the carrots. Cut the carrots into sticks, then cut the sticks into a dice. Cut the squash into sticks… And cut them into a dice. Cut the cauliflower into bits… And the broccoli, too. Finally, dice an onion, the–and this is important–do the hokey pokey and turn yourself about. Because you know what? Grab a dutch oven–preferably one that’s not entirely clean from the last thing you just cooked. Throw in the diced onion and carrots. Throw in the cauliflower… And stir it around to cook for about 30 seconds.