Broiled Beef Ribs

Ingredients

4 lb beef ribs
6 tbsp rice wine
5 tbsp sugar
lettuce leaves, green onion strips, round onion, pine nuts to serve

Seasoning

9 tbsp chopped green onion
3 tbsp soy sauce
1 tbsp chopped garlic
6 tbsp sesame salt
6 tbsp sesame oil

Method

  1. Clean the ribs. Score the meaty parts of ribs taking care not to cut the bones. Flatten the rib meat, score deeply and place them in a bowl.
  2. Sprinkle the ribs with the sugar and rice wine and mix well.
  3. Mix the seasoning ingredients in a bowl.
  4. Add the seasoning to the ribs. Mix well and set aside for 1 hour.
  5. Place the ribs on a hot grill and broil until done, turning them several times.

Source: Healthful Korean Cooking


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Veal Fricassee

Ingredients

600 g veal, cut in cubes
200 g root vegetables (carrots, parsnips, celery)
40 g onions, diced
1 bay leaf
5 black peppercorns
salt
40 g plain flour
40 g butter
100 g peas, precooked
150 g cauliflower
150 g white mushrooms
30 g butter
freshly grounded nutmeg
lemon juice
1/2 cup double cream
2 egg yolks

Method

  1. Heat butter and fry the veal with root vegetables, onions, bay leave, peppercorns and salt until tender.
  2. In a smaller pan whisk the flour in melted butter and add some water, stir until totally combined. Pass the liquid through a strainer. Add the meat, vegetables, peas and cauliflower.
  3. Slice the white mushrooms, roast them in butter slightly and add to the meat. Adjust your seasoning with nutmeg and lemon juice.
  4. Whisk the cream and the egg yolk and pour to the meat. Bring to a short boil and serve with cooked rice.

Makes 4 servings.

Source: Culinary Austria


Today’s Comic

Grilled Steaks with Onion Sauce

Ingredients

2 tablespoons cracked black pepper
2 dry bay leaves, crumbled
1 tablespoon Asian fish sauce
1/4 cup extra-virgin olive oil
Six 12- to 14-ounce rib eye steaks (about 3/4 inch thick)
4 tablespoons unsalted butter
1 pound red onions, thinly sliced
2 pickled jalapenos, seeded
1 tablespoon dry red wine
2 tablespoons red wine vinegar
salt and freshly ground pepper
1/2 cup drained cocktail onions, coarsely chopped
1/4 cup oil-cured Moroccan olives, pitted and chopped
1/4 cup torn mint leaves

Method

  1. In a large, shallow dish, combine the cracked pepper with the bay leaves, fish sauce and 2 tablespoons of the olive oil. Add the steaks to the dish and rub all over with the mixture. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
  2. In a saucepan, melt the butter. Add the red onions and jalapenos and cook over moderate heat until the onions are just softened, 5 minutes.
  3. Add the wine and 1 tablespoon of the vinegar and season with salt and ground pepper. Add 2 cups of water and bring to a simmer. Cover and cook over low heat until the onions are very tender, 40 minutes.
  4. Uncover the onions and cook over moderate heat, stirring frequently, until the liquid is evaporated, about 10 minutes.
  5. Transfer the onions to a blender. Add the remaining 1 tablespoon of vinegar and puree until very smooth. Season the onion sauce with salt and ground pepper.
  6. In a medium bowl, toss the cocktail onions, olives and mint leaves with the remaining 2 tablespoons of olive oil.
  7. Light a grill or preheat a grill pan. Grill the steaks over moderate heat, turning once or twice, until lightly charred, about 7 minutes for medium-rare meat. Let the steaks rest for 5 minutes, then serve with the onion sauce and pickled-onion relish.
  8. Serve with French fries.

Makes 6 servings.

Source: Chef Jonathon Sawyer


Today’s Comic

Teppanyaki

Ingredients

14 oz beef
8 shrimp (2/3 lb)
1 cuttlefish (2/3 lb)
4 green peppers
7 large dried Chinese black mushrooms (shiitake)
1 onion
1 eggplant (preferably long thin Japanese)
lemon juice

Condiment

1/2 daikon
1 small red chili pepper

Soy Sauce Dipping

3/4 cup soy sauce
3/4 cup dashi
4 tbsp mirin (sweet rice wine)
2 tbsp sugar

Sesame Miso Dipping

1 cup white sesame seed powder
1 tbsp white miso
3/4 cup soy sauce
2 tsp mirin
2 tbsp chopped green onion

Method

  1. Cut the beef into 3/8-inch thick slices.
  2. Wash the shrimp (the shells may be removed from the body portion, head and tail left intact).
  3. Score the cuttlefish with a crosscut.
  4. Seed the green pepper and cut into pieces.
  5. Soak the dried mushroom until soft and cut into pieces.
  6. Cut the onion into rounds, and the eggplant into diagonal slices.
  7. Puree condiment ingredients with a food processor. Set aside.
  8. Lightly oil (or butter) an iron teppanyoki griddle. Fry the ingredients (in a quantity appropriate for the size of the griddle), and eat as the food becomes ready.
  9. Add condiment and lemon juice to the dipping sauces.
  10. Dip food in either dipping sauce before eating.

Makes 4 servings.

Source: Japanese Cuisine


Today’s Comic

Bone-in Salisbury Steak with Tater Tots and Cherry Ketchup

Ingredients

1 large or 2 medium russet potatoes, peeled
1 large egg white
1 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
3/4 cup ketchup
3/4 cup sour cherry jam or preserves
dash of Worcestershire sauce
4 ounces ground chuck
4 ounces ground brisket
4 ounces ground short rib beef (if you can’t find this, increase the amounts of chuck and brisket by 2 ounces each)
1 piece caul fat, about the size of a large baking sheet (see Note)
2 rib eye bones, cleaned (ask the butcher)
vegetable oil, for frying
2 to 3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unsalted butter (I like to use clarified butter)
1 clove garlic, finely chopped
1 sprig fresh rosemary, leaves chopped
1 sprig fresh thyme, leaves chopped

Method

  1. Using a box grater or the grater of a food processor, grate the potato. Put the grated potato in a bowl and mix with the egg white, nutmeg, and salt and pepper. Lay a sheet of plastic wrap on the work surface and scrape the potato mixture into the center. Roll the potato mixture into a cylinder, using the plastic wrap as a guide. Freeze for at least 2 hours and up to 12 hours or overnight.
  2. In a small bowl, stir the ketchup with the jam. Add the Worcestershire sauce and stir well. Set aside.
  3. In a mixing bowl, use your hands to mix together the chuck, brisket, and short rib meat. Season the meat with salt and pepper and form into a 12-ounce patty. Lay the caul fat on the work surface and put the patty in the center. Position the bones next to the meat and wrap it tightly in the caul fat.
  4. Pour the oil into a deep skillet to a depth of 2 to 3 inches. Heat over medium-high heat until the oil registers 360°F on a deep-frying thermometer.
  5. Unwrap the potato cylinder and cut the frozen mixture into disks, each about 1/2 inch thick.
  6. When the oil is hot, add the still frozen or barely thawed tater tots and fry, turning once, until golden brown, 2 to 3 minutes; do not crowd the pan, and let the oil regain its temperature between batches. Drain the tots on paper towels. Transfer to a bowl and toss the hot tots with salt and the parsley.
  7. In a large skillet (I recommend a cast-iron skillet), melt the butter over medium-high heat. Add the garlic, rosemary, and thyme and then cook the patty for 3 to 4 minutes on each side for medium-rare.
  8. Unwrap the patty from the caul fat and remove the bones. Serve with the tater tots and pass the ketchup on the side.

Note

Don’t let caul fat scare you. It’s lightweight and easy to work with, sold in sheets from high-end butchers and online. It is the fat that surrounds the internal organs of the steer (and other animals). It’s also called lace or netting fat because of its webbed pattern. Because it’s thin and relatively light, it’s often used for sausage casing and to cover pates. Sorry to say, there is no substitute for it—so this is the exception to my rule of supplying alternatives for hard-to-find ingredients.

Makes 2 servings.

Source: So Good


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