Kalbi on the grill

This is my son's recipe. I cut the sesame oil to 1 cup and used minced yellow onion instead of green onions.

Kalbi (Korean Beef Short Rib BBQ) 

Note: Marinade a min of 10 to 12hrs

• Beef Short Ribs (3 to 4lbs)

• 1/2 cup SOY SAUCE

• 1 and 1/2 cup SESAME OIL

• 1 cup COKE

• 6 Tbsp SUGAR

• 5 Tbsp WATER

• 4 Tbsp SWEET RICE WINE or (Sherry) (Do not use rice vinegar wine, there is a difference)

• 3 Tbsp CORN SYRUP

• 2 Tbsp GARLIC

• 1/4 tsp GINGER

• Chopped GREEN ONIONS (about 1 cup)

• Dash of PEPPER

• 1 Can of Jumex Pear Flavored (this can usually be found in the authentic food aisle and is a blue colored can)

• May substitute Jumex Pear Flavored with any sort of pear concentrate, feel free to try other fruits, apple juice is another great substitute

1.Wash rubs and set aside.

Due to the way the ribs are cut, which is through the bone, there may be tiny shards of bone (usually happens when butcher's blade has not recently been sharpened). 

2. Mix all ingredients, except ribs, together in a large bag. Note: Recommended to use a bag large enough that will fit all ribs and ingredients. 

3. Set about 1 cup of marinade aside for basting later

4. Place ribs in marinade bag. Recommended to use a large cookie baking sheet to lay bag flat so all ribs may evenly soak and turn bag over at least once half way through marinade time. 

5. Use propane grill on medium to medium low heat and place meat on grill.

6. When ribs are 80 to 90% done, start basting ribs with marinade set aside in step 3. Brush both sides and allow heat to caramelize onto meat.

7. Serve with white rice and other Korean side dishes (ideally Kim Chee)

Brisket in the smoker

Trimmed and in the smoker by 8am and done at 3 pm @ 270 degrees with apple wood. I was surprised. It usually takes longer

Milk Bread

Mary Cain posted this recipe recently and I gave it a try today.
The original recipe is here.

https://food52.com/recipes/39343-kindred-s-milk-bread

This being my first time doing it, I put three eggs in the bread and later learned that I should have only put two and used the third for the glaze on top.  The result is that I had to use more flour and bake it longer.   Also Charlie took Biggs to the vet and I went with him. It was about 20 minutes before it was time to shape it. Fortunately I put it in the refrigerator because we were gone over two hours.  Next time I will be better prepared to make it right, but it turned out pretty well.

Kindred's Milk Bread

by Catherine O'Donnell • November 17, 2015 • Posted by Mary Cain

Author Notes: This recipe is served as a starter to each dinner table at Kindred Restaurant in Davidson, North Carolina. But the dough doesn't stop there. It can be used as sandwich bread, French toast, burger buns, doughnuts, and more. This is a bread that merges utility and taste, seamlessly.—Catherine O'Donnell

Makes 6 rolls, two 9- by 5-inch loaves, or 12 split-top buns

5 1/3 cups bread flour, divided, plus more for surface (King Arthur)

1 cup heavy cream

1/3 cup mild honey (such as wildflower or alfalfa)

3 tablespoons nonfat dry milk powder (such as Alba)

2 tablespoons active dry yeast (from about 3 envelopes)

2 tablespoons kosher salt

3 large eggs, divided

4 tablespoons (1/2 stick) unsalted butter, cut into pieces, at room temperature

Nonstick vegetable oil spray

Flaky sea salt (optional, but shouldn't be)

Cook 1/3 cup flour and 1 cup water in a small saucepan over medium heat, whisking

constantly, until a thick paste forms (almost like a roux but looser), about 5 minutes. Add

cream and honey and cook, whisking to blend, until honey dissolves.

Transfer mixture to the bowl of a stand mixer fitted with a dough hook and add milk

powder, yeast, kosher salt, 2 eggs, and 5 remaining cups flour. Knead on medium

speed until dough is smooth, about 5 minutes. Add butter, a piece at a time, fully

incorporating into dough before adding the next piece, until dough is smooth, shiny, and

elastic, about 4 minutes.

Coat a large bowl with nonstick spray and transfer dough to bowl, turning to coat.

Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size,

about 1 hour.

If making rolls, lightly coat a 6-cup jumbo muffin pan with nonstick spray. Turn out dough

onto a floured surface and divide into 6 pieces. Divide each piece into 4 smaller pieces

(you should have 24 total). They don’t need to be exact; just eyeball it. Place 4 pieces of

dough side-by-side in each muffin cup.

 If making loaves, lightly coat two 9- by 5-inch loaf pans with nonstick spray. Turn out

dough onto a floured surface and divide into 12 pieces. Nestle pieces side-by-side to

create 2 rows down length of each pan.

 If making split-top buns, lightly coat two 9- by 13-inch baking dishes with nonstick

spray. Divide dough into 12 pieces and shape each into a 4-inch long log. Place 6 logs

in a row down length of each dish.

Let shaped dough rise in a warm, draft-free place until doubled in size (dough should be

just puffing over top of pan), about 1 hour.

Preheat oven to 375° F. Beat remaining egg with 1 teaspoon. water in a small bowl to

blend. Brush top of dough with egg wash and sprinkle with sea salt, if desired. Bake,

rotating pan halfway through, until bread is deep golden brown, starting to pull away

from the sides of the pan, and is baked through, 25 to 35 minutes for rolls, 50 to 60

minutes for loaf, or 30 to 40 minutes for buns. If making buns, slice each bun down the

middle deep enough to create a split-top. Let milk bread cool slightly in pan on a wire

rack before turning out; let cool completely.

This recipe is a Community Pick!

BLT

My friend Beth told me how she made this bacon weave for BLT's.  I made one for practice yesterday and Charlie made a BLT with it. I made some more for the refrigerator/freezer and had this one for dinner tonight.

Chicken Salad With Walnuts and Grapes

Chicken Salad With Walnuts and Grapes

• JILL SANTOPIETRO YIELD4 to 6 servings TIME5 minutes

Craig Lee for The New York Times

A pile of this chicken salad plopped on top of a bed of greens or tucked between two slices of good bread would make a most excellent lunch or light supper. It starts with a quick dressing made of mayonnaise, chopped chives, parsley and tarragon and the juice and zest of a lemon. Combine the dressing with chopped, cooked chicken (for ease, use supermarket rotisserie chicken or Thanksgiving turkey leftovers), red grapes, red onion, celery and walnuts. It's a delightful and deeply satisfying combination of flavors (sweet, salty, tangy) and textures (cold, crunchy, juicy) that's almost impossible to stop eating.

Featured in: The Arsenal. 

INGREDIENTS

• ⅓ cup plus 1 tablespoon mayonnaise

• Finely grated zest and juice of 1 lemon

• ¼ teaspoon salt, or to taste

• ⅛ teaspoon freshly ground black pepper, or to taste

• 1 ½ teaspoons finely chopped chives

• 1 ½ teaspoons finely chopped flat-leaf parsley

• 1 tablespoon finely chopped tarragon

• 1 3-pound roasted chicken, skin removed, meat roughly chopped

• ⅓ cup finely chopped red onion

• ½ cup finely chopped celery

• 1 cup halved red seedless grapes

• ¾ cup roughly chopped walnuts, lightly toasted

• Mesclun, optional

• Crusty bread, optional

•

PREPARATION

1 In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt and pepper. Add the chives, parsley and tarragon and mix gently.

2 In a large bowl, combine the chicken, onion, celery, grapes and walnuts. Add the mayonnaise mixture and fold together to combine. Season to taste. If desired, serve over mesclun or with bread.

I used 1/4 C. dried apricots and 3/4 C. grapes.

Pork Shoulder with Gastirque, Potato Galette and Green Beans.

This recipe comes from Tavern in the Village here in Prairie Village, Kansas City

Pork Shoulder  with gastrique

  oven at 300 degrees

10 lbs. pork shoulder

salt and pepper

carrots

1 yellow onion,

3 stalks of celery all rough chop

10 cloves garlic, smashed

2 bay leaves

6 thyme sprigs

2 Tbsp. peppercorns

place in roasting pan, meat on top, fat side up. cover with foil and roast 6 to 8 hours until pork is tender and bone removes easily.  Keep covered and cool to room temperature.

to prepare gastrique, put

1/2 C. bourbon in small pan over medium heat and reduce by 1/2

In a separate pot over medium heat reduce 1 cup sugar and 1 cup water for 10-15 minutes to produce a dark amber caramel.

add bourbon, 2 cups red wine vinegar, 1 vanilla bean pod (split in half) and 2 pounds pitted fresh or dried cherries.  Reduce by half for 10-15 minutes. or until gastrique coats back of spoon.  Strain and serve on pork shoulder.

Tavern in he Village at 3901 Prairie Land, Prairie Village, Kansas.

Crisp Potato Cake (Galette de Pomme de Terre)

• HAROLD MCGEE YIELD4 servings TIME1 hour /.recipe-time-yield

A well-seasoned cast-iron pan is ideal for making this easy, comforting side dish. Make sure the potatoes are sliced thin, and dry them well before assembling the dish. This will ensure full crispiness.

  • 2 pounds (about 3 medium) potatoes, peeled and sliced very thinly

• 1 tablespoon olive oil, or as needed

• Freshly ground nutmeg

• Freshly ground black pepper

• 1 tablespoon minced fresh parsley

• 1 tablespoon minced garlic

• Salt

• Fresh thyme leaves for garnish (optional)

1 Pat potatoes dry if very starchy or moist. In a sauté pan large enough to fit potato slices in just two layers, spread 1 tablespoon oil and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make a second layer.

2 Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.

3 Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.

4 Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until well browned, about 15 minutes. Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl. To serve, slide galette onto a serving platter, season to taste with salt, and garnish

with persillade or thyme

Green Bean Bundles!

15 mins  20 mins  35 mins

 Author: Holly N.          Serves: 12 bundles

Ingredients

• Green beans (about 1½ lbs) 6-8 beans per bundle

• ½ teaspoon baking soda

• 6 slices bacon

• ¼ teaspoon garlic powder

• salt & pepper to taste

• 1 tablespoon brown sugar

Instructions

1 Preheat oven to 375 degrees.

2 Cook bacon on the stovetop until slightly cooked (You don't want it crispy). Reserve any drippings.

3 Trim and wash green beans. Bring a large pot of water to a boil. Add baking soda. Add green beans and cook 3 minutes until tender crisp. Remove from boiling water and place in a bowl of ice water to stop cooking.

4 Dab beans dry and toss with reserved bacon drippings (about 2 teaspoons), garlic powder and salt & pepper to taste.

5 Cut each slice of bacon in half and wrap around about 6-8 green beans, secure with a toothpick and place on a parchment lined pan.

6 Combine brown sugar with 1 tablespoon of water and lightly brush over each bundle.

7 Roast 20-22 minutes or until bacon is crisp and beans are lightly roasted.

Steak and corn on the grill and twice-baked potatoes