Old time chili dogs

A friend of mine in New Jersey gave me this sauce recipe a few years ago. I thought it tasted like a chili dog I had a few times when I was 8 or 9. There was a guy who had a street stand down the block from our church a few times one summer.  I tried to do a copy of the way he served them with the bun toasted in butter and with a cut out, not just a slit down the middle.  I think it turned out well.  Charlie said it was the best chili dog he'd ever had.  Jimmy called it a Greek style sauce. Another friend from New Jersey said in her  part of the state, it was sold bottled as Texas Weiner Sauce but that it was mostly sold in Greek Deli shops.

“Greek Style”

Hamburger & Hot dog Chili Sauce

2- Tbs. Cooking Oil

1- Medium Size Onion ( *Chopped Fine )

1- Clove Garlic minced finely.

1-½ Lb. Chopped Meat ( Ground Three Times if You Can Get It )

1-½- Tbs. Cumin Powder

2- Tbs. Oregano Powder (alternate = Dried / & Ground in mortar and pestle )

¼ -tsp. Cayenne Hot pepper

1- Tbs. Red Paprika (Hungarian Preferred) 

2- Tbs. Chili Powder (* Not the Hot )

1- Can Tomato Sauce ( 15 or 16 oz. size )

3- Cups Water* ( L@@Ks like a lot, but needed )

Salt & Pepper to Taste …. ( *I use Kosher Salt )

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Brown Meat in Oil..with Onions till browned. (Drain off Excess Fat)

Add all the other ingredients ; Cook over low heat until thickened. ( I place it on a heat diffuser so the bottom won’t burn; even though it is on low flame.) 

* It takes a while to thicken, and patience is worth it with this recipe. ( Cheating, by adding less water is a No- No with this one) [Tried it, been there, and not a good idea] The flavors take time to meld and marry into the meat. Stir Frequently so as not to burn.

Enjoy! ……..[ Recipe.. From Jim & Tina’s Kitchen ]

 

Bulgogi

The rest of the rib roast from Costco was cut up for beef bulgogi and grilled today.  At the Korean store today, I got two kinds of kimchi ( cabbage and radish, some bean sprouts to make some Korean style and some kim bob.  Both recipes were doubled. 

Bean sprouts Korean style         2 servings

10 oz. spinach 1 T. Sesame oil

2 T Soy sauce 1 T scallion, minced

2 tsp Sugar 1 tsp vinegar (optional)

1 1/2 tsp sesame salt salt & red pepper (optional)

garnish toasted sesame seeds

BLANCH SPINACH IN BOILING WATER UNTIL BRIGHT GREEN ( ABOUT 2 MINUTES).  PLUNGE INTO COLD WATER.  SQUEEZE OUT EXCESS WATER.  MIX REMAINING INGREDIENTS AND  TOSS WITH SPINACH.  SERVE IMMEDIATELY OR REFRIGERATE UP TO SEVERAL DAYS.

Beef Bulgogi

from Discovering Korean Cuisine  recipes fro the Best Korean Restaurants in Los Angles

2 servings

1 1/2 Lbs. prime rib beef, thinly sliced

2 T. soy sauce

1/4 C. sugar1 T. minced garlic

2 tsp.Asian sesame oil

2 tsp.mirin

2 tsp. water

Mix marinade ingredients with meat until evenly coated.  Stir fry over high heat until cooked until done to desired doneness.

 

Ribeye steak

 At Costco today I picked up a boneless ribeye steak.  I told Charlie that it looked like I could cut about 6 steaks from it. He said I should cut some of it up for bulgogi.  After I cut one steak for dinner tonight I thought one would would be enough for both of us.  Charlie agreed. I grilled it, made a stuffed potato and them with a tomato from the Farmer's Market.

Korean style ribs on the grill today

 

I cooked them over charcoal and moved them to a gas grill to finish. They were done much faster than the recipe says: about 10 minutes over charcoal and less than 10 minutes in the gas oven.

Daeji Kalbi  Spicy Pork Loin Back Ribs  (Baby back ribs) 

1/2 Asian pear, peeled, cored. ( used a can of pear nectar instead of the pear and the apple)

1 Gala or Fuji apple, peeled and cored

1/2 white onion, roughly chopped

1 C. gochujang

1 T. black pepper

2 T. mirin

1/4 C. soy sauce

1/4 C. Korean rice or corn syrup

4 cloves garlic, minced

1/4 C. finely gochugaru (dried red chili powder)

2 T. sugar

2 full racks baby back ribs (5 to 7 lbs total) silver skin removed

Sesame seeds, for garnish

1 combine all ingr. except ribs and sesame seeds in blender and process until smooth.

2. cut ribs into individual bones and marinate 4 hours or overnight. (recipe suggests letting marinade set in refrigerator overnight before using to let the flavors blend

3. Grill over charcoal or gas on medium.  Shake excess off ribs and grill about 15 minutes, turning often until well browned, about 15 -20 minutes.

 or Pat ribs dry and roast @ 350º on top rack for 45 min. or until tender and cooked through.

4. After cooking lent meat rest 5 min. garnish with sesame seeds.

Loin back ribs, rice and potato salad

 

Cherry Barbecue Sauce

3 C. ketchup

1 C. packed light brown sugar

1/4 C. white vinegar

2 T. molasses

1 T. Worestershire sauce

1 tsp. chiipotle chili powder

1 T.  sweet paprika

1 tsp. granulated onion

 1 tsp. granulated garlic

1 1/2 tsp. kosher salt

1/2 tsp. fresh ground pepper

1/2 C. cherry preserves

1/2 C. sun dried cherries

Combine ingredients with 1/2 C. water & simmer, stirring continously 20 minutes, until sauce thickens. Cool puree until smooth.  refrigerate up to two weeks.  Recipe from Cool Smoke

Potato salad

Ingredients

• ▢ 2 ½ pounds red-skin potatoes, cut in half and into ½-inch chunks
• ▢ 2 tablespoons white wine vinegar
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ ½ teaspoon sugar
• ▢ ½ cup mayonnaise
• ▢ ½ cup sour cream
• ▢ 3-4 hard boiled eggs, diced
• ▢ ½ cup celery, diced (including some of the inner leaves for flavor)
• ▢ 3 green onions, thinly sliced (white and green parts)
• ▢ ¼ cup sweet pickles, diced

Instructions

• Bring a large pot of water to boil. Generously salt the water and add the cut potatoes. Boil until fork tender for about 15-20 minutes, checking every couple minutes towards the end of cooking. Drain the potatoes.
• In a large bowl, whisk together the white wine vinegar, salt, pepper and sugar. Pour the warm potatoes into the vinegar mixture and gently mix with a rubber spatula to combine.
• Whisk together the mayonnaise and sour cream. Pour over the potatoes and gently fold in.
• Add the remaining ingredients and gently stir to combine. Cover and refrigerate for at least 1 hour and up to 6 hours. 

Crab Boil with Beer and Old Bay

Crab  Boil with Beer and Old Bay 

4 qts. water

48 oz. light beer

1 C. Old Bay

3 T. kosher salt

6 lemons, halved + lemon wedges for serving

4 garlic heads, halved

3 small yellow onions, halved with root ends intact

2 lb. small red potatoes, halved

2 lb. andouille sausage

8 med. sized corn ears halved

4 lbs. live blue crabs

add shrimp, eggs, garnish chopped parsley for garnish

Bring water, beer, Old Bay, salt, lemons, garlic & onions to boil. Add sausage, potatoes & corn. Cook about 20 minutes. Remove ingredients with slotted spoon & place on baking sheet lined with parchment. Keep warm in warm oven.  Add precooked boiled eggs to water to reheat.

Return liquid to boil and add crabs & cook until shells are bright orange and meat flakes. about 10 minutes.   (Less time if frozen crab & cooked/shelled shrimp are used)

Combine with rest of ingredients, garnish with chopped parsley if desired and lemon wedges