Saturday, March 25, 2006
Dinner at Home
Korean Style Short Ribs
-1 1/2 lb thin sliced short ribs
-3 packets splenda
-2 tb hot chili powder
-1 tb sesame oil
-3 tb rice vinager
-1/8 cup dark soy sauce
-1 tb granulated garlic
-1 inch nub of ginger, grated
Mix all ingredients (except short ribs) together. Marinate short ribs in the mixture for at least 2 hours, or overnight if you have the time. I have cooked these in 2 ways--one way is just to grill them if you have and outdoor grill. Because they are so thin they grill up very quickly. The other way to cook these is to broil them on high for 5-7 minutes on each side, or until dark and crispy on each side. When broiling it is important to place the ribs on a raised rack on a cooking sheet because if you don't they will never get crispy and they will just sit their in their own fat...the rack allows the fat to drain.
-3 packets splenda
-2 tb hot chili powder
-1 tb sesame oil
-3 tb rice vinager
-1/8 cup dark soy sauce
-1 tb granulated garlic
-1 inch nub of ginger, grated
Mix all ingredients (except short ribs) together. Marinate short ribs in the mixture for at least 2 hours, or overnight if you have the time. I have cooked these in 2 ways--one way is just to grill them if you have and outdoor grill. Because they are so thin they grill up very quickly. The other way to cook these is to broil them on high for 5-7 minutes on each side, or until dark and crispy on each side. When broiling it is important to place the ribs on a raised rack on a cooking sheet because if you don't they will never get crispy and they will just sit their in their own fat...the rack allows the fat to drain.
Pea Sprouts with Garlic
-1 lb pea sprouts
-5 cloves garlic
-3 tb rice wine
-2 tb rice vinager
-salt to taste
-olive oil, enough to coat pan
Sautee garlic in olive oil on medium until just turning brown. Deglaze the pan with the rice wine. Add the pea sprouts, vinager, and salt and sautee until peas sprouts are fully wilted and tender. They will reduce in volume by at least half.
-5 cloves garlic
-3 tb rice wine
-2 tb rice vinager
-salt to taste
-olive oil, enough to coat pan
Sautee garlic in olive oil on medium until just turning brown. Deglaze the pan with the rice wine. Add the pea sprouts, vinager, and salt and sautee until peas sprouts are fully wilted and tender. They will reduce in volume by at least half.
# posted by Giao and Alexis @ 8:33 PM 
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