Beef Donburi

Recipe adapted from Cooking with Dog (minus the onsen egg).  Woof!

Bell Pepper Japchae

Recipe adapted from  Hello? Lady in Japan

Ingredients

1 bell pepper, sliced into thin strips

1 handful of beef, sliced into thin strips

1 can bamboo shoots

1 clove garlic, minced

1/2 tablespoon oil

sauce - combine all ingredients in a small bowl

1 tablespoon oystersauce

1 tablespoon soy sauce

1 tablespoon mirin

4 tablespoon chicken stock (or water)

1 tablespoon sugar

1/2 tablespoon cornstarch

1/2 tablespoon sesame oil

Directions

1) In a medium saute pan, heat 1/2 tablespoon of oil over medium high heat.  Add oil, garlic and beef.  Cook for 3 minutes.

2) Add bamboo shoots, bell pepper slices, and the sauce mixture.  Cook for another 4-5 minutes. 

꿀 갈비찜 (Honey Galbijjim)

Ingredients

2.5 lbs beef short ribs

8 small radishes

1 carrot, cut/shaped like chestnuts

10 chestnuts

10 ginkgo nuts, toasted with sesame oil

5 shiitake mushrooms, cut into big strips.

Mixture A:

1 small onion, quartered

1 apple, quartered

10 peppercorns

5 garlic cloves

5 dried whole red chilis

1 knob of ginger

Mixture B:

5 cups water

1/2 cup soy sauce

1/2 cup honey

Directions

1) Soak short ribs in cold water for 30 minutes.  

2) Cook the ribs in a large pot of boiling water for 3 minutes.

3) Remove the meat from the pot and clean the pot.

4) Wrap mixture A ingredients in a cheesecloth.  (I didn't have cheesecloth so I dumped everything into the pot.  Kinda got messy.)

4) Put the ribs back into the pot and add mixtures A & B.  

5) Cook over medium/high heat for 1.5 hours.

6) Add shiitake, ginkgo beans, chestnuts, carrots, and radishes to the pot.  Cook for another 15 minutes.

Soy Marinated Steak with Mustard

christmas dinner - short rib ragu with pappardelle

Recipe: Bobby Flay's Short Rib Ragu with Pappardelle

Serve it with freshly grated horseradish - totally enhances the flavor of the meat.  Totally.

                               ...and for dessert, ChocoPie :-)

lamb chops w mint yogurt sauce / tri-colore orzo

my yogurt sauce didn't turn out as goooreen as shella's ㅜ_ㅜ

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lamb chops with mint yogurt sauce (2-3 servings) - foodnetwork.com

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Ingredients:

lamb chops
3 tablespoons cooking oil

1 rack of lamb (choose the smallest racks possible) Frenched and cleaned
Salt and freshly ground black pepper

yogurt sauce
1 cup plain yogurt
1 lime, juiced
3 cloves garlic
1 cup fresh mint leaves, plus extra for garnish
Salt
1/4 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon paprika

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Directions
lamb chops
Preheat oven to 350 degrees F.
Over high heat, preheat a large skillet with cooking oil. Liberally season the racks of lamb with salt and fresh ground pepper. Place the meat in the pan and sear all sides over high heat until evenly browned. Place the racks on a sheet pan and place in the oven to finish cooking. See Chef's Note 1. For medium rare, about 8 minutes; medium, about 10 minutes; and well done, about 15 minutes. These are general guidelines but the cooking times will vary depending on the size of the rack.
After they are finished cooking in the oven, remove the racks and allow them to rest approximately 10 minutes. Cutting from the meat side of the rack, so that you can better visualize the chop size, cut each chop individually.
yogurt sauce
Place the yogurt, lime juice and garlic in a blender and puree on high speed until blended. While blending, slowly incorporate the mint and season with salt, cayenne, and cumin.

tri-colore orzo (4-6 servings) - giada's recipe
Ingredients

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.