Up for yumm

hedonism, i tried ur clam linguini recipe, it was very simple and equally tasty.
here is a simple staple of korean cooking. its called 'bulgogi' a frequent translation being bbq meat.

ingredients:
2 lb chicken thighs or breasts, or thin sliced beef (ribeye or other tender cut best)

1 onion
1 bunch green onion
1 bulb garlic
2 tpsp ginger (fresh grated or fine chop)

2 cups soy sauce
3 tblsp sesame oil

1/2 cup honey (or sugar if u dont have)

the marinade:
fine chop onion, rough chop green onion (finer towards root), grate/chop ginger, smash garlic (i just flatten w/ knife and then fine chop)
mix in 2 cups of soy sauce, 3 tblsp sesame oil, 1/2 cup honey, 1 tsp black pepper
throw this on top of meat in a dish or ziplock, and marinade 12+ hours (ideally 24)

there are two options to cook, grill/fry or braise.
if grill/frying just cook at a normal temperature and time and ur done. garnish with finely chopped green onion
i prefer braising cos the soup is really good with the meat.
to braise, add marinade mix to a pot, fill with enough water to about enough to cover the meat, dont use too much.
bring to boil then lower heat and let simmer for at least an hour (4+ hours would be better)
reseason to taste w/ soy sauce/salt for salinity, honey for sweetness, and serve garnished with finely chopped green onion.

thats the traditional recipe but u can experiment with different herbs, spices, acids, alcohol.

This post was edited by eriot on Feb 9 2011 03:49am

Images of my Puerco Pibil, as per request:

Here is the final product, right out of the oven. I would serve it over white rice, garnished with a couple slices of tomato, some cilantro, and maybe a sweet green pepper, but I don't have time to sit down and enjoy it right now. I can tell you, however, that it is extremely tender and delicious! (Remove and discard banana leaves before eating, obviously)

It looks very delicious

This post was edited by Serria on Feb 12 2011 07:58am

- Ground Beef
- Onion Powder
- Fresh ground Sea Salt
- Fresh ground Pepper
- Paprika

- Soak in Worcestershire Sauce. Throw on lightly buttered pan, flip when the blood starts to coagulate on top of the burger. Put handful of shredded cheese (mix some cheddar and mozzarella or whatever else tickles your fancy) and cover until melted

Put on toasted bread or bun with lettuce, tomato, and fresh sliced avocado.

Picture (sorry about the enormous resolution): http://i53.tinypic.com/dcsvw2.jpg

What's cooking tonight, d2jsp?

This post was edited by hedonism on Feb 20 2011 04:39pm

There are calculators that do metric conversions and this can also be accomplished on the internet

Great idea for a sub forum OP...Voted yes for sure...

Rick

***EDIT***

Decided to add one of my favorite Hawaiian snacks (pupus)...A staple in Hawaii, can even buy them hot and ready to eat at any 7-11

Spam Musubi

What you need:
2 cups white sticky rice (recipe for sticky rice below)
2 cups water
1/2 cup soy sauce
1/4 cup oyster sauce (optional)
1/2 cup white sugar
1 can of Spam
3 sheets sushi nori or cut full sheets (dry seaweed)
2 tablespoons roasted sesame oil
Mixing bowl
Saucepan
Skillet
Rice mold (just a rectangular plastic mold) ($3 or $4 at an Asian or international market)

Prep:
Prepare 2 cups of sticky rice using a rice cooker if you have one, if not, use a 1 to 1 ratio of rice and water and cook covered for 15-20 minutes...

Using another bowl, mix together soy sauce, oyster sauce and sugar. Stir until sugar is completely dissolved. Slice Spam lengthwise onto 6 slices or more depending on desired thickness. Marinate in sauce for 5 minutes.

Heat the large skillet in medium heat, add sesame oil. Cook slices of Spam for 2-3 minutes on each side or until slightly brown and a little crispy.

Cut nori sheets in strips, lay flat on clean surface. Scoop the cooked rice and place inside the rice molds. Press tightly and place at the center of the nori strip. Release the mold and then add a slice of cooked Spam on top. Wrap nori around the rice and Spam tightly; seal the edges with a small amount of water.

Wrap any leftover musubi in plastic wrap and place in ice box as they are easily warmed in a microwave and make a very convenient on the go snack...

To make "sticky rice" you must use a short grained white calrose rice (I prefer Shirakiku brand) which can be found in Asian food section of the market...Do not use Jasmine or brown rice....Rinse the uncooked rice in cold water multiple times until the water drains off clear...This removes all the talc or meal the rice is packed with thus helping it to become sticky...Use a rice cooker or if you don't have 1, just use a 1 to 1 ratio of water and rice and cook covered with a vented lid or uncovered for 15-20 minutes...That simple



God I miss Hawaii



This post was edited by Wildman4sure on Feb 21 2011 12:06am