A shared dry aged chuck steak seared to a little over rare in olive oil and butter on cast iron, Spring greens with homemade honey-brown mustard - shallot vinaigrette, and Zin here.

What's dinnering with you tonight? :)
Add a comment...

Post has attachment
Bella’s dance nights always mean late (for us) dinner.

And Fall always means Korean food cravings for me.

So a super quick assembly of banchan (BAHNchahn) or side dishes to enjoy with rice - the last of the calabacitas grill panned and served with the last of the Spicy Korean Style Soy Dipping Sauce, a rolled omelette with green onion, kimchi, and gim (gheem), which is Korean Style nori sheets, and in this case lightly salted, brushed with toasted sesame oil, and toasted.

What’s dinnering with you tonight?

#cooking #homecooking #koreanfood #quickandeasy #meatlessmeals
Photo
Add a comment...

Post has attachment
Calabacitas are very similar to - if not the exact same as - Korean squash, and the calabacitas at the farm stand looked really good on Saturday, so I got a bagful and grill panned them until tender, sauced them with my Spicy Korean Style Soy Dipping Sauce and drizzled them with toasted sesame oil.

Sauce recipe:

https://cookpad.com/us/recipes/3499129-super-easy-spicy-korean-style-soy-dipping-sauce

I love this flavor combo. 😋

#cooking #homecooking #koreanfood #squash #calabacitas #eatmoreveg
Photo
Add a comment...

Post has attachment
A tortilla Margherita with an egg on top. I like to take the seeds and pulp out of the tomatoes, drink that from a shot glass, and then toss the tomatoes with grated fresh garlic, a little salt, and lots of olive oil.

Makes the tomatoes super yummy and keeps them from bleeding all over the pizza.

What’s breakfasting with you this lovely Sunday morning?

#cooking #homecooking #quickandeasy #breakfast
Photo
Add a comment...

Post has attachment
A big ol’ wokful of #kimchi #friedrice, just like Dad used to make. 😉

Recipe: goo.gl/o4bXsA

What’s dinnering with you tonight?

#cooking #homecooking #koreanfood
Photo
Add a comment...

Post has attachment
They smelled soooo good at the farm stand, I couldn’t resist!

Do you know what they are? And if so, what’s your favorite way to eat them?

#freshproduce #freshfruit
Photo
Add a comment...

Post has attachment
Salmon poke. With avocado instead of cucumber, and Thai chili from the garden.

A little rice, a little salad, and Sauv Blanc to go with.

RECIPE:

https://cookpad.com/us/recipes/1832211-spicy-salmon-poke-with-crunchy-cucumber

What’s dinnering with you this fine Friday night? 🙂

#cooking #homecooking #poke #rawsome #hawaiianfood
Photo
Add a comment...

Post has attachment
Sometimes (ok - OFTEN), people like to make a thing much more complicated and scary than it needs to be. Like dry aging beef, for instance.

Chuck steaks were a steal today, and I actually love the flavor of chuck steaks, but they can be a little extra chewy if they're not tenderized somehow. Now you could do the meat mallet thing, but that doesn't have the same effect as dry aging - bruises and breaks down the flesh to make it somewhat easier to chew, but it still doesn't feel tender. Sous vide is a great option for meltingly tender steaks, but it doesn't intensify the flavor of the beef like dry aging does.

This is my dry aging contraption - a little kids' toy crate with some elevation, a grill or grate to go on top so that your steaks get air on top and bottom, and some paper towels.

A couple of things happen when you dry age steaks:

1) You give the meat's natural enzymes a chance to develop and begin the process of breaking down the muscles, which makes them more tender. One of the enzymes that develops is glutamate, and that glutamate (think monosodium glutamate, as in MSG), just like it does in MSG, helps the development, and our detection, of flavor, particularly umami.

2) The water content in the meat reduces, thereby concentrating and intensifying the flavor.

And this results in a tender, juicy, and especially beefy tasting steak.

So assuming you have a well operating refrigerator, and while you can't create as precise an environment as a steak house has for dry aging, you can achieve much the same result at home by:

- patting your steaks dry,
- wrapping them up in a couple of layers of paper towel (a steak diaper, as a friend liked to call it), and changing it out every 24 hours or so
- setting them on a rack (so moisture doesn't collect on the underside), and
- putting them in the back of your fridge (where the temperature is colder and more stable)

for a minimum of 3 days.

We'll probably go 4 or 5 days with these (you could go several days longer if you like, particularly with bigger, thicker cuts) before we grill them over mesquite coals, and they will be tender, flavorful, and DELICIOUS. :)))

#cooking #homecooking #dryaging #steak
Photo
Add a comment...

Post has attachment
SPICY KOREAN STYLE SOY DIPPING SAUCE
(Click link below for recipe.)

This sauce is not only delicious with mandu, potstickers, egg rolls, wonton, and gyoza, but it's yummy with your steamed rice, as a dip for satay or other meat skewers, or as a dressing for an Asian-inspired cold noodle salad when mixed with a little toasted sesame oil and an additional acid element like a squeeze of lemon or extra rice vinegar.

Or, if you ask some of the people who've tried this recipe before, as shots. :P

The recipe makes about 1/3 cup and can be doubled one-for-one.

RECIPE:

https://cookpad.com/us/recipes/3499129-super-easy-spicy-korean-style-soy-dipping-sauce

#cooking #homecooking #koreanfood #soysauce #dippingsauce #condiments #recipes #cookpad
Photo
Add a comment...

Post has attachment
Teriyaki pork chops with onion and pineapple, spring greens tossed in a soy sesame shallot vinaigrette, and Pinot Grigio here.

What’s dinnering with you tonight?

#cooking #homecoming #porkchops #salad #eatmoreveg
Photo
Add a comment...
Wait while more posts are being loaded