Kalbi, bok choy, kimchee, and rice

Son made his recipe for kalbi, I grilled some bok choy, rice cooker made the rice and the restaurant down the street made the kimchee.



Kalbi
1/2 C. soy sauce
8 T. sugar
5 T. water
4 T. sherry
3 T. corn syrup
1 T. minced garlic
1/2 tsp. grated ginger
1/2 C. sesame oil
juice of 1 lime
juice of 1 orange
chopped green onion
pinch of pepper

Marinate overnight, grill medium heat until done.

Bok choy
1/4 C. rice wine vinegaar
1T. hot pepper paste
1 tsp. sesame oil
1T. canola oil
salt and pepper.

grill, wrap in foil and keep hot on side of charcoal until ready to serve

Kimchee
Go to restaurant/grocery store and buy some :)

Rice
put in rice cooker and add premeasured amount of water, close lid and turn on. It will cook and keep hot until ready to serve. :)

Cobb Salad for lunch today.

Cassie asked about Cobb Salad the other day so I made one to see if everyone liked it or not.

We thought it was OK. I doubt I'll make it again, at least not with generic blue cheese nor the dressing as it was posted in the original recipe.

3 hard-cooked eggs peeled
8 bacon slices
1 head romaine lettuce, leaves separated and torn into bite-size pieces
Fresh herbs  (of your choice) Tarragon, parsley
2 cups chopped iceberg lettuce
4 cups diced cooked turkey or chicken
2  avocados, pitted, peeled and diced
2  tomatoes, chopped
1/4 pound plus 1 ounce blue cheese, crumbled 

Dressing
1/4 cup red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon-style mustard
1 clove garlic, mince
1/4 teaspoon coarse salt
1/2 teaspoon coarsely-ground black pepper 
1/3 cup extra-virgin  olive oil  

Beer can chicken

I used The Squeal BBQ rub from Oklahoma Joe restaurant inside and outside the skin as well as in the half full can of Bud Lite and cooked it over indirect coals for about 50 minutes then cut in half with shears to remove the can and basted inside and out with Sweet Baby Rays and grilled over direct heat on both sides for a couple of minutes to finish the chicken.

Brisket in the Smoker

I am doing a small piece of brisket in the smoker today.  Rub and baste are based on the following:

Pictures later

JIM GOODE’S BBQ RUB

Goode Company Texas Barbecue

in Houston

for beef, pork and lamb

2 1/2 TB DARK BROWN SUGAR

3/4 TSP  GROUND CORIANDER

1 TB. PAPRIKA

3/4 TSP GROUND SAVORY

2 TSP. DRY MUSTARD

3/4 TSP  DRIED THYME

2 TSP.ONION POWDER

3/4 TSP Fresh Ground BLACK PEPPER

2 TSP. GARLIC POWDER

3/4 TSP WHITE PEPPER

1 1/2 TSP DRIED SWEET BASIL

1/8 TSP GROUND CUMIN

1 TSP GROUND BAY LEAF

SALT TO TASTE

 Mix and store  in closed jar at room temperature for up to 4 months.

JIM GOODE’S BBQ MOP

“sensational baste”

4 C. BEEF BROTH

2 T. JIM GOODE BBQ RUB

2 TB. SOY SAUCE

2 BAY LEAVES

1/2 TSP DRY MUSTARD

2 TB. WHITE WINE VINEGAR

1 tsp DRIED OREGANO

1/2 tsp SALT              

2 TB UNSALTED BUTTER

1/2 TSP WHITE PEPPER

1 TB OLIVE OIL

1/4 C. CH. ONIONS

1/2 tsp BLACK PEPPER

1 TB SESAME OIL

1/4 C. CH. CELERY

1/4 TSP CAYENNE PEPPER

1 POUND BACON,

1/4 C.  CH. GREEN PEPPER

FINELY GROUND ZEST OF    2 LEMONS

 FINELY CHOPPED

1/4 C. MINCED GARLIC

JUICE OF 2 LEMONS

1.Bring stock, bay, oregano, lemon juice, soy sauce, vinegar  and lemon juice to boil then simmer.

2.  Melt butter in nonstick pan and saute onions, celery, green pepper, garlic, rub mix, mustard salt and peppers and cayenne.  Cook until browned about 6 minutes. Add oil and vegetables to stock mix. 

3 cook bacon until soft and add to broth with fat and simmer until reduced by a quarter. It will take about 45 minutes.  Taste and adjust seasonings if needed.




BBQ BEANS
BBQ beans made with Bush baked beans plus Sweet Baby Ray's sauce and some of the rub from above... to taste






GRILLED NAPA CABBAGE. The recipe was for bok choy but the store didn't have any so I used Napa cabbage cut in wedges.

Grilled Baby Bok Choy
Adapted from Gourmet via Food Network

4 heads baby bok choy, halved lengthwise and cleaned
1/4 cup rice wine vinegar
1 tablespoon chili paste
Salt and pepper
1 tablespoon vegetable oil
2 scallions, chopped
2 tablespoons sesame seeds, plus more for garnish
lime wedges, for garnish

In a large bowl, combine vinegar and chili paste and season with salt and pepper. Whisk in oil. Stir in scallions and sesame seeds. Add the bok choy and toss to coat. Chill for 15-20 minutes.

Prepare the grill. Lay the bok choy halves on hot grill, cut sides down. Grill 2 to 5 minutes until crisp tender. Serve with additional sesame seeds and lime wedges.

Corn was just buttered and grilled. Potato salad was red potato salad, store bought

Rueben Sandwiches today

Used baby Swiss, deli corned beef,  Clausen refrigerated kraut, Pepperidge Farm pumpernickel and Kraft Russian dressing.

Tacos

No pictures, just recipes

Tacos.

Soft tortillas and corn taco shells

Guacamole

3 ripe avocados

1/2 small white onion

pinch cumin

pinch chipotle powder

pinch garlic powder

Salt and pepper

1/2 ripe tomato chopped or salsa 

Meat

1 lb. hamburger

1/2 white onion, chopped fine

1 T. cooking oil

1/4 cup salsa instead of water mentioned in spice mix.

equivalent of one package taco seasoning mix ( used Spanish Gardens or Old El Paso)

Optional mix hamburger with chorizo and or refried beans to taste.

saute onions in oil until soft and wilted, add meat, brown, add salsa and seasoning and cook on low until liquid has been absorbed but meat is still moist.. about 5 minutes

Serve with the following on the side for individuals to fill as desired

taco meat

grated cheese

chopped ice berg or light green parts of romaine

chopped tomatoes

diced radish

guacamole

sour cream

refried beans

sliced black olives

diced fresh jalapenos

salsa(s)