Today, March 21st, our family honors the memory of my father. He passed away at the age of 92, thirteen years ago. As a teenager, I never realized what a special privilege growing up as a farmer’s daughter really was. Coming home on the school bus and having to do ‘chores’ seemed so boring as opposed to being able to spend after school hours with your friends. As I look back on those times now, it all comes clear as to how treasured and valuable those life lessons were.
To be a successful farmer takes a tremendous amount of strength and courage. I think back to those days with great admiration and appreciation of the special man he was.
Since my Dad enjoyed to eat both beef and seafood, I thought today’s blog recipe should be a nice combo of just that in honor of his memory.
SPECIAL MEMORIES OF OUR WONDERFUL DAD
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Beef Short Ribs & Shrimp
Votes: 4
Rating: 3.75
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Votes: 4
Rating: 3.75
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Instructions
In a food processor, puree peeled & cored Asian pear. Add next 8 ingredients & pulse a few seconds to combine. Into a large Ziploc bag pour 2/3 of the marinade; add ribs laying single file so they will marinate evenly. Refrigerate while marinating for at least 2 hours or overnight.
Peel & devein shrimp. Place in another Ziploc bag with remaining marinade. Marinate shrimp about 30 minutes in refrigerator prior to cooking.
At cooking time, thread shrimp on skewers. Barbecue ribs & shrimp on a grill over medium heat or you can broil in the oven if you prefer. Cook to your preferred liking making sure to not overcook shrimp. Place on serving platter & sprinkle with green onions & sesame seeds.
Recipe Notes
- Using an Asian pear in marinade is a great tenderizer for beef.
- If you prefer, keep a bit of the marinade for serving over a rice side dish.
I’m sure you use or are probably aware of the technique of cooking in parchment paper. The French call it ‘en papillote, the Italians ‘al cartoccio but we Canadians just call it cooking in parchment. This simple, yet elegant culinary tradition infuses the meats, vegetables and herbs together to create unbelievable flavor. Not only does this enclosed packet keep delicate foods like fish moist and intact but cuts down on your clean-up time. It is a super easy way to cook for one and not have lots of leftovers.
Since fall is upon us and we are back to more of those oven meals, HONEY TERIYAKI SALMON is the perfect, no-fuss Sunday meal.
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Honey Teriyaki Salmon
Votes: 2
Rating: 4.5
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Votes: 2
Rating: 4.5
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Instructions
Honey Teriyaki Sauce
In a small saucepan, whisk together soy sauce, 3 Tbsp water, honey, rice vinegar, garlic, ginger & sesame oil. Bring to a boil over medium heat. In a small bowl, whisk together cornstarch with remaining 2 Tbsp water until well combined. Pour into sauce mixture; boil for 1 minute, stirring constantly. Remove from heat & allow to cool slightly about 5-10 minutes.
Salmon & Veggies
Toss broccoli & carrots in olive oil; season with salt & pepper. Cut 4 sheets of 14-inch lengths of parchment paper. Divide broccoli & carrot mixture among sheets layering in center in an even layer. Set aside 1/4 cup of the sauce mixture then brush bottom sides of salmon fillets with a scant tablespoon of the sauce then rotate the salmon over veggies.
Preheat oven to 400 F. Brush tops of salmon with another scant tablespoon of the sauce mixture. Pull sides of parchment inward & seal then roll edges up, leaving a little room for heat to circulate, not wrapping to tightly. Place packets on a baking sheet. Bake until salmon is cooked through, about 25 minutes. Serve with white or brown rice if desired & remaining sauce. Sprinkle with green onions.
Nothing says summer like barbecued ribs — big, bold flavor, finger licking goodness and that fall-off-the-bone texture.
Outdoor cooking is a very popular pastime uniting us with friends, family and of course great food. It seems there is no end to ideas on how to make the best barbecued ribs. I’ve definitely tried my fair share of recipes. One that I found quite unique is for the Korean-style Kalbi ribs.
As in every culture, I’m sure there are many recipes that have been handed down through generations of family members. Korean beef short ribs are cut across the bone (instead of between bones) with 3 bones per slice. The result is a thin strip of meat, about 8-10 inches in length, lined on one side with 1/4 inch thick rib bones. This cut is also known as beef ‘flanken’ ribs.
While in North America, we often braise short ribs for hours in a slow oven, Koreans have a very different approach to cooking this cut of beef. Kalbi is marinated for hours in an Asian inspired marinade and then barbecued for a short amount of time. Kiwi, Asian pears, bottled soda and sugar are all common tenderizing agents used in the marinade for making Kalbi. They are definitely worth a try if you haven’t already.
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Kalbi - Korean BBQ Ribs
Votes: 1
Rating: 5
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Votes: 1
Rating: 5
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Instructions
Using your hands, massage the short ribs with the kiwi puree. Sprinkle each piece evenly with sugar & let sit while you make the marinade.
In a bowl, mix together soy sauce, garlic, ginger, sesame seeds, sesame oil, honey, red pepper powder, pepper & soda. Place the ribs in a single layer in a wide shallow pan & pour the marinade over, turning to coat. Cover with plastic wrap & marinate in the refrigerator, turning occasionally, for at least 1 hour, or preferably 12 hours.
Preheat barbecue to medium heat with a rack 4-6-inches from heat. Drain ribs from marinade. Reserve marinade for basting, if desired.
Brush the grill rack with oil & grill ribs until they turn caramel brown, 6-8 minutes on each side. Baste with reserved marinade during the first 10 minutes of grilling if you wish.
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Recipe Notes
- If you prefer, omit the soda & add more sugar or honey for a little extra sweetness.
Barbecuing is synonymous to grilling. The original definition of ‘barbecue’ was to slow-cook meat over an indirect heat source such as in a pit heated with charcoal or wood. This method was to tenderize tough cuts of meat. Although some may beg to differ, its not a sacrilege to roast ribs in the oven. Any time of the year almost anywhere you live, you can enjoy a finger-licking barbecue feast.
It seems anyone who ever cooked ribs, has laid claim to their’s being the most succulent, fall-off-the-bone ribs ever.
Thirty years ago, if you can imagine, I acquired a little recipe for a ‘steamed’ version of Oriental-style barbecued ribs. It takes a bit of preparation and time but I always ended up with some real tasty & tender ribs. It is one of those ‘oven roasted, make anytime of the year’, ideas.
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Oriental Style Barbecued Ribs
I am pretty sure you will feel like you 'nailed it' after making these.
Votes: 1
Rating: 5
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Votes: 1
Rating: 5
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Instructions
Remove 'silverskin' lining from ribs; cut into 1-rib servings. Arrange in a single layer in a 13 x 9-inch baking pan. In a medium bowl, combine remaining marinade ingredients. Pour over ribs. Cover with foil or plastic wrap; refrigerate at least 4 hours or overnight. Drain; reserve marinade. Arrange marinated ribs in a single layer on a broiler rack on the broiler pan. Place broiler pan in a cold oven. Pour boiling water in bottom part of broiler pan until 3/4 full; cover with foil. Turn oven to 300 F. Bake 1 1/2 hours.
Remove foil; increase heat to 350 F. Brush partially baked ribs with marinade. Bake about 20 minutes. Turn & brush with marinade at least once during final baking. If your ribs are extra meaty you may want to bake them a bit longer.
