RSS Feed

Korean Style Beef Short Ribs

Posted on

Korean Style Short Ribs



1 cup soy sauce

1/2 cup mirin (sweet Japanese rice wine)

1/2 cup (packed) dark brown sugar

1/4 cup unseasoned rice vinegar

3 tablespoons gochujang (Korean hot-pepper paste)

1/4 cup sesame oil

1/4 cup minced garlic (about 15 cloves)

1 (2-inch) piece peeled fresh ginger, smashed

1/4 cup sesame seeds, toasted and cooled completely

2 large green onions, chopped

5 pounds Korean-style short ribs (cut 1/3 to 1/2 inch thick across bones)



Combine all ingredients, except short ribs, in medium bowl; whisk to blend well. Pour into heavy jumbo re-sealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.

Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side.

Juicy BBQ Chicken

Posted on

Juicy BBQ Chicken


This is a recipe that takes some time; you start in the morning, but it is worth it in the end.

2 quarts of Water

¼ cup kosher salt

¼ cup sugar

2 T Garlic Powder

1 tsp dried Thyme

1 tsp dried Rosemary

2 cut up Chickens

Bring Water, Salt and Sugar to a boil, add in spices and turn off. Allow to cool for an hour

Add in Chicken and place in refrigerator for 4-6 hours or overnight

Prepare your grill for indirect cooking

Pull Chicken out of brine and pat dry with a paper towel

Brown Chicken pieces over hot side of the grill, moving to the cool side as they brown

After all the chicken pieces are browned, place lid on grill and cook chicken 30-40 minutes or until done, baste with you favorite BBQ Sauce during the 10 minutes of cooking (or don’t).

Beef Chuck Pot Roast

Posted on

Beef Pot Roast


All afternoon we have been smelling this cook. Almost had to nail the kitchen door shut to keep kids out. I make this for veggies as much as the meat, something about cooking the veggies this way that I just love.

Salt, Garlic Powder and ground black pepper
3 to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled, halved and sliced

3 cloves Garlic, minced
6 to 8 whole carrots, cut into 2-inch pieces

6 Parsnips, Peeled, cut into 2 inch pieces

6 ribs of Celery

6 Potatoes, scrubbed and cut into quarters
1 cup red wine
2 cups beef broth
1 sprig fresh rosemary
2 sprigs fresh thyme


Preheat oven to 350°f

In a Dutch Oven heat oil over medium heat. Season Roast with Salt, Pepper, and Garlic Powder. Brown Roast on both sides and remove from pan, odd in sliced onions and sauté for 5 minutes, until they get a little color on them, add in garlic and sauté 1 minute more.

Deglaze pan with red wine and then add beef broth and herbs.

Add back the roast to the pan and cover with the vegetables.

Bring to a boil and cover pan

Put pan in the oven and bake for 2 ½ – 3 hours until roast is tender and vegetables are cooked

Hungarian Goulash

Posted on

Hungarian Goulash


1 ½ lbs Pork shoulder, boneless cut into cubes

2 T vegetable oil

2 medium onions, chopped

2 cloves of garlic, minced

4 carrots, diced

4 parsnip, diced

4 celery ribs, diced

2 medium tomatoes, peeled and chopped, or 1 tbs. tomato paste

2 fresh Red Peppers, diced

2-3 medium potatoes, diced

2 ½ T Hungarian paprika powder

1 teaspoon ground caraway seed

2-3 bay leaves

1 ½ quarts Beef or Chicken Stock

Salt and Pepper to taste

Heat up the oil in a pot and brown the Pork in small batches, putting on a plate as the batches are done.

When the meat is done browning add the Onions to the oil and sprinkle with the paprika powder while stirring them to prevent the paprika from burning. Cook for 5-8 minutes until soft

Add the Pork cubes back to the pot as well as any juice that is on the plate.

Add the garlic, the ground caraway seeds, some salt and ground black pepper, the bay leaves, and stock let it simmer on low heat.

After 1 hour, add the Vegetables and some more salt if necessary. You may have to add some more (2-3 cups) water to just barely cover the vegetables.

Simmer for another 45 minutes covered and then remove the lid and simmer for another 30-45 minutes to thicken (if desired you can thicken more by adding a flour and water slurry)


I am a bigger fan of székelygulyás which is the Hungarian Goulash above with sauerkraut added. A small can is all you need to add


You can also make this with beef by substituting Beef Chuck cubes for the Pork Shoulder

Arroz con Pollo

Posted on

Arroz con pollo


1 ½ tsp salt
1 ½ tsp garlic powder
½ tsp dried cumin
¼ tsp black pepper
¼ teaspoon Ancho Chili Powder
3 ½ -to-4lbs chicken thighs
3 tablespoons vegetable oil
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
1 ½ teaspoons salt
1½ cups long-grain rice
2 cloves garlic, finely diced

¼ cup coarsely chopped pimiento-stuffed olives
1 ½ cups chicken stock

1 ¼ cups Water
½ cup tomato sauce

1lb frozen Peas

Preheat oven to 350°f

Mix together the first set of spices and season the chicken thighs on both sides with it

Place a Large Skillet that has a cover over medium high heat until hot; add oil and brown the chicken thighs on both sides. 5 minutes per side

When Chicken is browned remove to platter and add diced vegetables and half of the salt to the pan; sweat vegetables for 7-10 minutes. Add Rice, Garlic, and Olives to the pan and sauté for 2 minutes or until the rice is all coated with the oil and vegetables

Stir in Stock, water, tomato sauce and remaining salt; nest the chicken pieces into the rice and cover

Place pan into oven and bake for 40 minutes, Rice will have absorbed most of the liquid. Add peas to the top, cover and return to the oven for another 10-15 minutes or until all the liquid is absorbed and the chicken is cooked through

“Twice Baked” Mashed Potatoes

Posted on


Twice Baked Mashed Potatoes

One of our Favorite Side Dishes here. Easier then making twice baked potatoes. I have even spread this into a casserole and baked it. Just top it with more cheese first if you want to do the same

4 pounds potatoes, peeled and cut into quarters
kosher salt
4 tablespoons unsalted butter

1 cups heavy cream

1 cup Sour Cream

1 cup Crumbled Bacon

1 cup Cheddar, Jack, or Colby Cheese, Shredded
3 Green Onions, Sliced

Salt and Pepper to taste

Boil Potatoes in salted water until fork pierces them easily

Heat Heavy Cream and butter in a pan on low heat

Drain Potatoes and put potatoes back in pot

With a Masher, start mashing potatoes, add Cream and Butter, Mash in. Now add Sour Cream and continue mashing until smooth and everything is well mixed. Add more cream or sour cream if needed

Mix in other ingredients and allow to sit for a few minutes for the cheese to melt and the flavore to marry

This makes a great side dish for a Rib Roast or grilled steaks or chops

Panko Pork Chops (aka Crispy Pork Chops)

Posted on


Panko Pork Chops

Canola or Vegetable oil
6 boneless pork chops (about 2 pounds) pounded this (your butcher will do this for you)
1 1/4 cups Panko crumbs
1/2 cup all-purpose flour

2 T Season Salt
2 eggs, lightly beaten

2 T milk
kosher salt
Black pepper

In three shallow bowls setup a breading station. Add flour and season Salt to one bowl, eggs and milk to another and the Panko to the last.

Season Pork Chops with salt and pepper

In a heavy skillet or braising pan, heat 3 tablespoons of oil over medium high to high heat.

Dredge pork chops first in the flour, then the egg, and lastly in the panko mixture, making sure to coat the meat evenly. Add pork chops to the skillet and allow to cook until golden brown and crispy on each side, about 3 ½ to 4 minutes per side or until cooked to your desired doneness.

It will take 2 batches in the pan to cook all the Pork Chops. Do not crowd them or they will get greasy.

Allow pork chops to rest for 2-5 minutes before serving


Get every new post delivered to your Inbox.

Join 2,040 other followers