Galbi is Korean barbecued beef short ribs. Marinate the meat overnight to allow the acid from the pear and sugar to tenderize the meat. The meat will be so tender you can put on a good char and cook it medium.
Serves 4, enough for 2 lbs meat, flanken short ribs are preferable.
- 4 scallions, finely sliced
- ½ onion, finely chopped
- 1 asian pear, finely chopped
- ¼ cup dark soy sauce
- ¼ cup sugar
- 2 tbsp sesame oil
- 1 tbsp sake or mirin (rice wine)
- 2 tsp fresh ground black pepper
- 1 tsp sesame seeds
- 1 tsp freshly grated ginger
Photo by Stacey Shintani via Flickr used with CC Attribution, Non Commercial, Share Alike license
Makes about 4 ½ cups or enough for 8-10 servings of pasta
- 2 cans (28oz) of crushed tomatoes
- ¼ cup plus 2 ½ Tbsp extra virgin olive oil
- 1 large onion finely chopped
- ½ cup finely chopped carrots
- ½ cup finely chopped celery
- 6 fresh bay leaves (or 3 dried)
- Crushed red pepper (to taste)
- Sea salt (to taste)
- Pass the tomatoes through a food mill fitted with the fine disc or crush them as fine as possible in a bowl with a wire whisk
- Heat olive oil and saute onion until wilted
- Add carrots and celery and cook until golden (10 mins or so)
- Add tomatoes, herbs and a pinch of salt and simmer until thickened (45 mins or so)
- Remove bay leaves and taste for salt
Recipe adapted from Lidia Bastianich
Great for grilling flavorful cuts of meat that don’t require a long cooking time: flank steak, skirt steak, pork, chicken legs, and oily fish.
- 4 Tbsp. cup cumin seeds
- 2 Tbsp. chili powder
- 2 tsp. coriander seeds
- 1 tsp. cinnamon
- 1 tsp. cayenne pepper
- 1 Tbsp light brown sugar
- 2 Tbsp. kosher salt
- 2 Tbsp. freshly ground black pepper
- Toast the cumin and coriander seeds.
- Combine and grind all ingredients in a mortar and pestle or spice grinder.
- ¾ pound whole wheat pennette or penne
- One 28-ounce can whole tomatoes in tomato puree, drained
- ¼ cup extra-virgin olive oil
- 3 garlic cloves, sliced
- 2 tablespoons chopped parsley
- 1 teaspoon crushed red pepper
- Bring a large pot of water to a boil.
- Meanwhile, in a food processor, puree the tomatoes until smooth.
- Heat the olive oil in a large, deep skillet. Add the sliced garlic and cook over moderately low heat until golden, about 2 minutes.
- Add the crushed red pepper and cook for 30 seconds.
- Add the pureed tomatoes and cook over moderately high heat, stirring occasionally, until thickened, about 6 minutes.
- Season the tomato sauce with salt.
- Salt the boiling water. Add the pennette to the pot and cook, stirring occasionally, until al dente.
- Drain the pasta and add it to the sauce in the skillet. Toss well and spoon into bowls or a serving dish.
- Sprinkle the pennette with parsley and serve.
Adapted from Mark Strausman via Food & Wine. Photo by Kelly Garbato via Flickr used with CC Attribution, Non Commercial, No Derivatives license