Korean Sweet Grilled Beef Ribs

Korean Sweet Grilled Beef Ribs

Korean Sweet Grilled Beef Ribs

Recently, I posted a recipe for Spicy Korean Beef Ribs. The ribs you see pictured above are prepared in a very similar way but without the spicy Korean Gochujang Chili Paste to lend them fire. Here, the marinade is much milder and sweeter, but, in a slight twist from Korean tradition, replaces the more common Asian Pear with Apple Sauce. For the best results, these ribs should really be done on the barbecue, but for this recipe, and for convenience, these Ribs get ‘grilled’ in the oven under the broiler.

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Pork with Straw Mushroom

Pork with Straw Mushroom

Pork with Straw Mushroom

This recipe specifically calls for roast Pork, rather than uncooked. This could be Char Siu purchased in a shop, or else the leftovers from a roast of Pork made at home. Here, it is paired with baby Bok Choy leaves and Straw Mushrooms. Unlike other mushrooms, this variety is excellent when canned and this is what is being used in this dish. These main ingredients are stir-fried and then finished in a light sauce sparked with a little chili heat.

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Okra and Tomato Curry

Okra and Tomato Curry

Okra and Tomato Curry

Okra is quite popular in the American South, but still hasn’t made significant inroads elsewhere on the continent. It is, however widely enjoyed in India and features in many different dishes where it’s unique, slightly mucilaginous nature contributes to the body of a sauce or curry. If you haven’t experimented with it yet, you may very much enjoy it in this tangy, Tomato-based Curry.

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Crispy Pork with Green Peppers

Crispy Pork with Green Peppers

Crispy Pork with Green Peppers

When I fry rashers (slices) of Pork Belly for, say, breakfast, I often cook more than I will eat for that meal. Generally, I bake the slices first, and drain off the nice, pure clear fat, for use in cooking other dishes. I then fry what I wish to eat immediately, and store the remainder for later meals.

The Crispy Pork with Green Peppers shown above is a typical, very easy dish, one can make with ‘leftover’ cooked Pork Belly. Here, it is fried until crispy, the stir-fried with blanched Green Pepper chunks and White Onion, in a simple little glaze of Soy Sauce and Sugar.

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Spicy Korean Beef Ribs

Spicy Korean Beef Ribs

Spicy Korean Beef Ribs

These delicious ribs can serve as an appetizer, a snack, or one dish in a larger meal. The recipe itself is not a standard, or classic representation of a specific dish, by any means, but the rib cut used here, as well as the use of Gochujang and other seasonings, makes this a very Korean style preparation. Aside from the time it takes to marinate the meat, the recipe here is about as simple as things get.

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Chili Pickled Bamboo Chicken

Chili Pickled Bamboo Chicken

Chili Pickled Bamboo Chicken

This sir-fried dish is extremely simple to prepare. It uses a commercially prepared Pickled Bamboo with Chili that adds a very earthy umami punch to Chicken breast strips and Button Mushrooms. If you haven’t tried this interesting ingredient yet, a straightforward preparation like the one pictured above will showcase it nicely for you.

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Lamb Curry Pan-Asian Style

Lamb Curry Pan-Asian Style

Lamb Curry Pan-Asian Style

This particular Lamb Curry isn’t representative of any particular people or nation. Rather, it borrows from several different culinary traditions and is thus a sort of Pan-Asian fusion dish. It does draw heavily on the Rendang style of curry in that the main ingredients are cooked in coconut milk reduced to form a very thick sauce but beyond that, it has a little bit of India and other parts of east and south-east Asia. The name, admittedly, is not very inspired, but the dish is well worth the effort.

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A serving of Cottage Pie

A serving of Cottage Pie

Cottage Pie Recipe

Not long ago, I posted a recipe for a Classic Shepherd’s Pie. The recipe here is a variation on that but, since it uses ground Beef instead of Lamb, it is more properly called a Cottage Pie. It also employs a variation that my mother came up with for Shepherd’s Pie, in that it includes frozen Corn, and a generous dollop of Apple Sauce for a lovely sweetness. I now invariably make my Cottage Pies this way and the result is pure comfort food.

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Pork with Tree Ears and Cucumber

Pork with Tree Ears and Cucumber

Pork with Tree Ears and Cucumber

This easy to prepare stir-fried dish uses an ingredient unfamiliar to most Westerners. It is a type of dried Black Chinese Fungus known, somewhat poetically, as 木耳. This directly translates a ‘Wood Ears’ but is more commonly known in English as ‘Tree Ears’. It has very little flavor of its own, but is prized for its interesting texture. Cucumbers are, of course, widely used in the West, but for most it is a salad vegetable. It actually works very nicely when used as vegetable in stir-fried dishes as well.

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Steak with Lemon-Cumin Pesto

Steak with Lemon-Cumin Pesto

Steak with Lemon-Cumin Pesto

The recipe here is really all about the Pesto. It bears some similarity to my Chimichurri Sauce except that it is less fluid, and contains Cumin, as well as the citrus tang of Lemon Juice. It is used as a Steak topping here, but can easily be adapted to a wide range of other uses, such as in sandwiches, as a dip, or a spice rub for grilling or roasting other meats, like Chicken. It is easy to prepare and can be varied to taste with other herbs or spices.

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