Tag Archives: marinade

Korea…

Friday, August 23 – photo 1

Sooooooooooooooo much good food. This, I’m pretty sure, was one of the best blog dinners ever. My mouth still waters thinking about it, and it happened two weeks ago!

I made Bibim Bap, using the marinade recipe below instead of bottled sauce. I also purchased cabbage kimchi, seaweed salad, and pickled ginger to go on the side. Sir VJ and RubsWithLove made short ribs, pork belly, mushrooms, stuff for lettuce wraps, and a bean sprout salad. They also purchased cucumber kimchi. Sir VJ had a table-top grill that he set up outside on the picnic table and grilled the ribs, pork belly, and mushrooms right in front of us. It was amazing times a million.

I made the marinade and put it into a ziplock bag (I don’t have a juicer, so for the pear I just put it into a food processor and then strained the juice). Then I cut the beef (which was actually a sirloin cut) into thin strips and put them into the marinade. I put that in the fridge while I prepped the veggies and the hot sauce. I cut and sliced and prepped all of the veggies into their own bowls and set them aside. Then I made the hot sauce into a bowl and set that aside. I made the executive decision to use just one pot of boiling water to cook all of the veggies, even though it says not to. How bad could it be? Turns out, it wasn’t bad at all – it worked just fine. I started with the carrots, then the zucchini, then the mushrooms, then the sprouts, and last was the spinach. Once all of the veggies were done, I put the beef and marinade into a hot pan and cooked until *just* done enough. While I was doing that, WingWoman cooked us some fried eggs, leaving the yolk as runny as possible. photo 2

Into the bowl went rice, then some of each of the cooked veggies, then little bits of ripped up seaweed sheets, then sesame seeds, then the meat, then the egg, and then I dumped the cooked sauce over the top of all of the bowls.

We dug into the Bibim Bap (read: devoured) and there was much “mmmmmmmmmmm”ing going on. With the short ribs, pork belly, mushrooms, garlic, and sides, there was so much food I didn’t want to get up from the table. Absolutely epic dinner. Thank you to all of my Korea dinner friends, it was a night I’m going to remember and drool over for a very long time!

Korea
(recipe borrowed from the cooks at: http://recipes.wikia.com and http://koreanfood.about.com)

Bibim Bap

Beef

  • 4 slice bulgogi beef – (⅛ lb)
  • 2 tbsp bottled bulgogi marinade
  • 1 tsp oil

Vegetables

  • 4 x fresh shiitake mushrooms sliced
  • 1 tsp oil
  • 1 tbsp bottled bulgogi marinade
  • 2 x carrots
  • 4 cup spinach
  • 1½ cup soybean sprouts
  • 1 large zucchini

Rice

  • 2 cups short-grain rice

Sauce

  • ¼ cup red pepper paste (kochujang)
  • ½ tsp sesame seeds
  • 2 tsp honey
  • 1 tsp sesame oil
  • 1 garlic clove minced

Assembly

  • ½ cup bottled kimchi cut thin strips
  • 1½ tsp sesame oil
  • 1 tsp sesame seeds
  • ½ sht nori seaweed – (8″ square) sliced into fine, thin strips
  • 1 fried egg

Directions:

Beef:    Place the beef in a bowl, add the bulgogi marinade, cover and refrigerate, 1 hour.    Remove the beef from the marinade and cut into ½-inch slices.    Heat the oil in a skillet over medium-high heat.    Add the beef and stir-fry until cooked through, 1 minute.    Note: cook the beef just before assembling the dish.

Vegetables:    Cook the mushrooms in the oil and the marinade in a skillet over high heat until tender, 3 to 4 minutes.    Set aside.    Cut the carrots into very thin, long strips.    The spinach, carrots and soy bean sprouts need to be blanched in separate pots of boiling water.    Blanch the spinach 30 seconds.    Drain and squeeze dry.    Blanch the carrots, 1 minute; the soybean sprouts, 30 seconds.    Cut the zucchini into very thin slices.    Cook the zucchini in boiling water until tender, about 3 minutes.

Rice:    Wash the rice several times in cold water until the water is clear, rubbing the rice well.    Drain.    Place the rice in a heavy pot; add 3 cups of cold water.    Cover and bring to a boil, reduce the heat and steam, covered, until the rice is tender, about 30 minutes.

Sauce: Combine the red pepper paste, sesame seeds, honey, oil and garlic in a small bowl.    Set aside.

Assembly:     Place the hot cooked rice in a large serving bowl.    The vegetables can be at room temperature.    Arrange them on top of the rice in separate groups, along with the kimchi.    Sprinkle with the sesame oil and sesame seeds.    Arrange the beef on top and a small pile of nori strips at one side. Place the egg in the center.Pass the sauce in a separate bowl. Add this to taste and stir it into the mixture, preferably with a long-handled Korean spoon.

Korean Meat Marinade (Bulgogi sauce)

  •     3 Tbsp chopped garlic (about 2 cloves)
  •     3 Tbsp soy sauce
  •     2 Tbsp sugar
  •     1 Tbsp honey
  •     2 Tbsp fresh squeezed juice from an Asian pear
  •     1 Tbsp Japanese rice wine (mirin)*
  •     1 Tbsp sesame oil
  •     3 green onions, finely chopped (including white part)
  •     1 tsp pepper

Preparation:    Mix marinade together until sugar and honey are dissolved/distributed.    Can be stored in refrigerator or freezer for use on beef, pork, and chicken.    (Serves 4)   *If you don’t have access to the rice wine, a splash of dry white wine will also work here.

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Indonesia…

Wednesday, April 11 –

Did I mention that I am not very good at measuring spices and sauces and stuff? This dinner was a prime example of that, in the best way possible. I took the recipes below and made them me-ified. I will try to photo(9)recreate for you what we did. Thank you to WingWoman and LightsOn for hosting and grilling this amazing dinner!

Chicken – I cut two breasts into thin strips so that they cook evenly and quickly (no one likes raw chicken). The marinade was coconut milk (about a tablespoon), water (about 1/8 of a cup), red curry paste (about two tablespoons), and brown sugar (about 1-1/2 tablespoons).

Shrimp – WingWoman thawed them and put them in the marinade. Fortunately they were already shelled and cleaned. The marinade was tamari, honey, sriracha, garlic, and sweet WingWoman love.

Lamb – I used cubed stewing lamb meat. The marinade was Ketjap Mani (Indonesian sweet soy sauce, about half a cup), garlic (two chopped cloves), ginger (grated root, length of about an inch), brown sugar (about a tablespoon), and lemon juice (half a lemon).

Veggies – I used bell pepper, onion, zucchini, and mushrooms. The marinade was tamari (I just poured and stirred the veggies until it looked right), hot chili paste (about three tablespoons), lemon grass (one fresh stalk, chopped), and garlic (three chopped cloves).

Rice – WingWoman put rice, water, coconut milk, red curry paste, and peas in the rice cooker.

Dessert – Fresh mango!

As you can see, it wasn’t very well measured. But goodness, was it good! LightsOn did all of the barbequing and they turned out fabulously. We ate like blog-kings! I think I need this dinner on the menu once a month. Mmmhmm!

Indonesia
(recipe borrowed from the cooks at: www.indochef.com)photo(10)

Indonesian Sate’s

  • 500 gr. of Beef, Pork or Chicken

Marinade:

  • 1 Onion
  • 1 Garlic clove
  • 30 ml Dark Soya sauce
  • 1 teaspoon Coriander powder
  • 1 teaspoon Lemon Grass
  • 1 teaspoon Hot Chilli paste
  • 1 glass red wine (optional)
  • 30 ml water

Preparation:  Dice the meat in to 2 cm square cubes and put onto bamboo skewers (about 4 per stick). Combine all the marinade ingredients into a food processor and make into a smooth paste. Poor this over the prepared sate’s and leave to marinade for at least 2 hours. Cook the sate’s on the barbecue or under the grill for 5 -10 min. until done and serve with hot Peanut Sauce.

Babi Kecap

  • 500 gr Tender Pork
  • 1 large Onion
  • 2 Garlic cloves
  • 3 cm fresh Ginger
  • 30 gr dark sugar
  • ½ cup Ketjap Manis
  • 2 cups Water
  • Lemon juice
  • 1 stock cube
  • Pepper & Salt

Preparation:  Finely dice Onion, Garlic and Ginger. Cut Pork into strips. Add Sugar, Pepper and Salt. Fry in small saucepan until Onion is soft and the pork is dark. Add the Ketjap Manis (sweet Indonesian soya sauce) and water, Lemon juice and stock cube and leave to simmer on a low flame for about 30 min.


Burundi…

Monday, February 27 –

Chaos – barely controlled, wine fueled mass of people in the kitchen. That’s what last night was. It was LightsOn’s birthday mixed with a blog dinner and it ended up being thirteen people total. The attendees were: LightsOn, WingWoman, CannonBall, Amine Chef, Hot Momma, Mr. Hero, Baby Bear, Grandpa Bear, MoneyShot, SlotMachine, Wonderful Boyfriend, Roommate Extraordinaire, and me. Whew! That’s a lot of people.

I made two of the dishes from this country but I left off the dessert (to make birthday cheesecake instead). So the two parts I will go over are the tuna and the potatoes. The tuna was fresh, pink, and delicious. I made the marinade by putting all of the ingredients into a food processor and letting it all mix together. Coated in the mix and left to sit for about an hour and a half, they looked like heaven every time I glanced at them. I doubled the amount of oil (because I was cooking 10 tuna steaks instead of 4) but I tripled the other marinade ingredients. I just like more flavor, and this was an easy way to keep everything in the right amounts.

The potatoes ended up doubled in some aspects and not in others. I peeled and boiled nine regular russet potatoes. Then added one bunch of spinach. I then transferred pans to the one with the oil, of which I only used one cup. I figured that was plenty, even though I had doubled the amount of potatoes. Then in went two drained cans of garbanzo beans. Then things got more crazy in the kitchen and Roommate Extraordinaire took over prepping the veggies. He chopped one red bell pepper, one green bell pepper, and one onion. In those went along with a liberal sprinkle of the oregano, basil, salt, and pepper. This mixture was left to simmer on low until the tuna steaks were done and everything was ready to dish up.

Wonderful Boyfriend and Roommate Extraordinaire shared the grilling duty, and even ran to get more propane when we ran out in the middle of everything! The fish ended up different levels of done-ness because of how hurried they were, but the flavor of the fish was wonderful anyway.

On the side I made garlic green beans, because I felt like the meal needed a little touch of green. Just simmer the beans until cooked but still firm. Rinse in cold water to stop them cooking. Put them back in the warm pan. Add some butter, salt, pepper, and a whole bulb of crushed garlic. Cover with the lid to the pan to keep them warm.

The tuna was firm and lightly flavored with the marinade. The center was just slightly pink (I wish it had been a little more pink, actually). The potatoes were mashed goodness with a punch of flavor. And the green beans were just the right break in flavor. I would definitely make this dinner again.

Things I have learned: Be more firm about shoo-ing people out of the kitchen if I need more elbow room. When there is a party everyone wants to be in the kitchen (closest to the wine, of course!). But it’s just too hard to dodge people from the stove to the sink and back again.

Burundi
(recipes borrowed from the cooks at: www.alws.s3.amazonaws.com)

Grilled Tuna with Herbed Aioli

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons dried tarragon
  • 2 large garlic cloves, finely chopped
  • 1/3 cup Mayonnaise
  • 4 Tuna steaks (each about 3cm thick)

Method: Whisk together first 6 ingredients in shallow dish for marinade. Place Mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside. Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally. Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve.

Spinach Potatoes

  • 4 large potatoes (peeled)
  • 2 cups chopped spinach
  • 1 cup olive oil or vegetable oil
  • 2 garlic cloves(minced) (or teaspoon of garlic powder )
  • 2 cups garbanzo Beans
  • 1 red pepper(seeded+ diced)
  • 1 green pepper(seeded + diced)
  • 1 medium Onion (diced)
  • 1 teaspoon oregano
  • 1 teaspoon dried basil
  • Sprinkle of red pepper powder

Method: Boil potatoes 8 minutes. Add spinach and cook until potatoes are tender. Drain pot. Heat oil in large, deep frying pan until lightly bubbling. Add potatoes, spinach, Beans and remaining ingredients (except red pepper powder). Sautee (stirring with spatula) until potatoes become slightly creamy and ingredients are heated through. Sprinkle all over with red pepper powder. Cover pan; simmer at medium heat 3 mins.