Boneless Beef Short Rib Kalbi Kabobs

Boneless Beef Short Rib Kalbi Kabobs

Kalbi KabobsOne of our favorite food is Korean Kalbi, or barbecued beef short ribs.  We usually order this at one of the local fast food Korean restaurants, but it’s pretty pricey; you get 3 thin short ribs, a couple of scoops of steamed white rice, and a choice of 4 side dishes (kim chee, bean sprouts, tofu, etc.) for a over $12 a plate.

My husband’s main complaint about the local restaurants isn’t the the price or the serving size of the kalbi, it’s about the flimsy plastic utensils they provide which usually snaps in half the moment you try to cut into the meat.  Hence he has decided not to patronize any of the fast food style Korean barbecue joints.

There are sit down Korean restaurants where you can grill your own meats, the meal comes with many side dishes, soup, and steamed rice; but they also come with a hefty price tag.  The last time my girlfriend and I stopped at one for lunch it cost us a little bit over $65, and that’s without drinks or tip! Not to mention that was the least expensive barbecue dish on the menu!  The food was good, specially the kalbi, but I’m sure we won’t be repeating it often.

To solve all these issues I’ve found a great Korean Kalbi recipe to make at home.  I make it of our Sunday barbecue and it was a big hit with my family.  I used thin cut boneless beef short ribs which I threaded  on to bamboo skewers to make them into kebabs.  You can use bone-in short ribs and don’t have to thread them on to skewers, I do however recommend that you use the thinner cuts so that the marinade will infuse the meat better.

I served this with steamed white rice, macaroni salad, and kim chee cabbage;  it was even better than the plates we get at the Korean restaurants at less than half the price! (The short ribs cost $6.97 a pound, if you get the thin cut that’s 6 short ribs).

Another way to serve this is on small white corn tortillas with shredded cabbage, just like the Korean Kalbi Tacos from the food truck in L.A.!  We served it this way for my mom’s 80th. birthday party a few years ago.

Just in time for your Labor Day barbecue!  Here’s my recipe!
Boneless Beef Short Rib Kalbi Kebabs
Makes 18 skewers
Ingredients:
3 lbs. thin cut boneless beef short ribs (you should get 18 short ribs.  You can use bone-in ribs if you prefer)
1 cup soy sauce
1/2 cup brown sugar
1 tbls. fresh ginger – finely grated
1/4 cup sesame oil
2 tbls. minced garlic
1 tbls. white sesame seeds
1 tbls. black sesame seeds
2 stalks green onions – chopped
Directions:
1.  Cut short ribs into thirds if you will be threading them on to skewers, if not then don’t cut them.
2.  Combine the rest of the ingredients in a bowl.  Mix until sugar dissolves.
3.  Pour marinade into large ziplock bag.
4.  Put meat into marinade and marinate in the fridge overnight.
5.  Thread meat on to skewers and barbecue on the grill to desired doneness.  If you’re not making kebabs then cook ribs on the grill until done.
Boneless Beef Short Rib Kalbi Kebabs
Serve hot immediately off the grill.
Looking for more grilling inspiration?  Check out PersonalCreations.com and see how people grill around the world!

 

 

 

Boneless Beef Short Rib Kalbi Kebabs
Print Recipe
Servings Prep Time
12 Skewers 30 Minutes
Cook Time Passive Time
10 Minutes 12 Hours
Servings Prep Time
12 Skewers 30 Minutes
Cook Time Passive Time
10 Minutes 12 Hours
Boneless Beef Short Rib Kalbi Kebabs
Print Recipe
Servings Prep Time
12 Skewers 30 Minutes
Cook Time Passive Time
10 Minutes 12 Hours
Servings Prep Time
12 Skewers 30 Minutes
Cook Time Passive Time
10 Minutes 12 Hours
Ingredients
Servings: Skewers
Instructions
  1. Cut short ribs into thirds if you will be threading them on to skewers, if not then don't cut them.
  2. Combine the rest of the ingredients in a bowl. Mix until sugar dissolves.
  3. Pour marinade into large ziploc bag.
  4. Put meat into marinade and marinate in the fridge overnight.
  5. Thread meat on to skewers and barbecue on the grill to desired doneness. If you're not making kebabs then cook ribs on the grill until done.
  6. Serve hot immediately off the grill.
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Meat Filled Piroshki

Meat Filled Piroshki

For years now I usually write about travel on my Wednesday articles.  Lately due to the worldwide Pandemic travel has become difficult and many times ill advised.

Many of us have chosen to stay home this summer perhaps planning our next trip whenever we feel safe enough to venture further away from home.  In our case I’m not really sure when that will be, specially since cruising is one of our favorite vacation travel.  Sadly the cruising industry has canceled cruises thru September and will likely cancel cruises thru fall and possibly the rest of the year.

Yes we’re sad and even restless.  We haven’t been able to visit our daughter and her family in Italy since last fall.  And yes we miss traveling.  That’s why I’ve been trying to bring a little bit of our travels in to our home.  What better way to “re-live” some of our favorite vacation spots than thru food.  I’ve decided to share some of our favorite cuisine which we discovered during our travels.  Because isn’t food a big part of traveling anyway?

So for the next little while on my Wednesday post I’ll share a recipe for a favorite food we discovered during our travels.  I hope it will inspire you to try something different and maybe make plans to visit one of the countries!

Today I’ll share this Piroshki recipe.  Piroshkis are very similar to American meat pies, British Pasties, Middle Eastern Fatayer,  and even Empanadas from Mexico, Spain, and other Latin countries.

Piroshkis are a popular street or comfort food in Russia and the Ukraine.  They’re fried or baked oblong buns (I prefer the fried) filled with a variety of fillings including beef, chicken, pork, mushrooms, and cheese.  In Russia they’re considered a main course when eaten with a soup or salad.  It’s often served with sour cream.

Today I’ll share a recipe for Beef or Chicken filled Piroshkis.  They’re not too difficult to make and if you’re not used to working with yeast breads this is a fine recipe to start with as it’s fairly simple.

Meat Filled Piroshkis

Ingredients for the dough:

4 cups flour

1 Tsp. Active dry yeast

1/4 Cup warm water

1 Cup Milk

3 Eggs

1/2 Cup Olive Oil

2 Tbs. Sugar

1 Tsp. Salt

Filling Ingredients:

1 Lb. Ground Beef, Turkey, or Chicken

1 Large Onion very finely chopped

1/2 Cup Mushrooms very finely chopped

1 Cup Shredded Cheddar Cheese

1 Tsp. Salt

1 Tsp. Pepper

2 Tbs. Fresh Dill

1 Tsp. Dried Dill

1 Tbs. Fresh Garlic – minced

Oil for frying

Directions:

First prepare dough as follows:

Dissolve yeast in the warm water and place in a warm place until it’s frothy – about 10 minutes.

In a medium saucepan on low heat pour in milk and let warm up.

Whisk in the eggs, oil, sugar, and salt.  This mixture will be warm and lumpy.

Remove from heat.

Place 1/2 of flour in bowl of stand mixer (or large bowl if mixing by hand).  Using the dough hook gradually stir in the milk mixture until fully combined.

Alternately add yeast mixture and rest of the flour, be sure you mix well between additions.

Mix well.

Knead until the dough forms a ball and does not stick to sides of bowl.  You may have to add some more flour (1 Tbs. spoon at a time) to get the dough to the proper consistency.

Cover with a cloth and set aside in a warm spot until the dough doubles in size. About 1-2 hours.

Meanwhile mix all the filling ingredients together in a bowl and refrigerate until ready to use.

When dough has doubled in size place the ball into a lightly floured surface.

Pinch of pieces of dough to form a ball about 2″.

Flatten dough and using a rolling pin roll each ball into disks about 4″ in diameter.

Place a heaping Tbs. of filling in the center of dough.  Form filling into a line across the diameter.  Fold dough over meat and pinch both ends to seal.

Place filled piroshki on to a sheet with the seam side down and allow to rest for about 10 minutes.

Heat enough oil in a pan deep enough so that the piroshkis will be at least halfway immersed in oil.

Place piroshki in hot oil seam side down.  Fry until golden brown.

Gently flip over and fry other side.

Drain cooked piroshki on paper towels before serving.

Meat Filled Piroshki
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Meat Filled Piroshki
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Meat Filled Piroshkis
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Louis–Style Ribs

Louis–Style Ribs

St. Louis–style ribs just might be the best kind of ribs. For the traditional style, use spareribs and ask your butcher to cut them “St. Louis style”. This simply means that the breastbone will be cut off and the ribs will be in a rectangular shape. To get REALLY traditional, you’ll want to smoke your ribs, but we opted to bake ours in the oven for convenience. Oven-baked ribs still get perfectly tender and will be falling right off the bone!

YIELDS: 6 SERVINGS
PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 3 HOURS 35 MINS

INGREDIENTS:

 

3 lb. spareribs

2 tbsp. brown sugar

2 tsp. kosher salt

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. oregano

1/2 tsp. freshly ground black pepper

1/2 tsp. chili powder

1/2 tsp. mustard powder

1/4 tsp. cayenne pepper

4 tbsp. butter, cut into cubes

1 c. barbecue sauce

DIRECTIONS:

 

Preheat oven to 300° and line a baking sheet with aluminum foil. If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under the membrane and then peeling it away.

In a small bowl, combine brown sugar and seasonings. Rub mixture all over ribs until well coated.

Evenly distribute butter cubes over ribs, wrap tightly in foil, and place on prepared baking sheet. Bake until very tender, about 2 1/2 hours.

Switch oven to broil, unwrap ribs, and brush all over with barbecue sauce. Place back on baking sheet and broil until sauce starts to caramelize, 5 minutes.


Louis–Style Ribs
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Servings Prep Time
6 SERVINGS 0 HOURS 10 MINS
Cook Time
3 HOURS 35 MINS
Servings Prep Time
6 SERVINGS 0 HOURS 10 MINS
Cook Time
3 HOURS 35 MINS
Louis–Style Ribs
Print Recipe
Servings Prep Time
6 SERVINGS 0 HOURS 10 MINS
Cook Time
3 HOURS 35 MINS
Servings Prep Time
6 SERVINGS 0 HOURS 10 MINS
Cook Time
3 HOURS 35 MINS
Ingredients
Servings: SERVINGS
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Italian Beef Drip Sandwhich

Italian Beef Drip Sandwhich

Are you mostly at home this summer with a bunch of kids who always seem to be  hungry?  Are you looking for something different to make for lunch or dinner?  Something filling, tasty, and easy to make?  Maybe even something you can make ahead and heat up when ready to serve?  I think this Italian Beef Drip Sandwich may be just the thing to keep everyone full and happy!

Italian Beef Drip Sandwiches are pretty much like French Dip Sandwiches.  Mainly they’re beef sandwiches that you dip in beef broth.  Now I love a Roast Beef French Dip Sandwich, specially one with onions and cheese, but sometimes you need a bit of spice and these Italian Beef Drip Sandwiches do just that!  They add a bit of spice or more than a bit if you like it hotter, to your meal.

They’re easy to make and can even be made a head of time and stored in the fridge until you need them.  I usually keep some on hand in the freezer during the summer, you never know when you need to make yummy sandwiches.  You can make the beef in your Crockpot, on your stove, or in your Instant Pot (if making in an instant pot adjust the liquids so you will have dipping broth); the idea is to cook the meat until it’s falling apart and easily shredded.

Once you have the meat filling, and the broth which is from slow cooking the meat, all you need is some nice crusty bread (I prefer hoagie rolls) and provolone cheese.  You slap them together, toast until the cheese melts, and serve with hot broth for dipping.  I love to serve them with my homemade potato chips!  It’s hearty enough to make a filling dinner for the whole family!

Ingredients:

1 Chuck Roast about 3 lbs. or more if you want to freeze some for later

1 Tbl. Salt

1/2 Tbl. Ground Black Pepper

2 Tbl. Italian Seasoning

2 Tbl. Minced Garlic

1/2 Jar of Whole Peperoncini

1/2 Jar of Roasted Red Peppers

1/2 Jar of Pimiento Peppers

2 Tbs. Sliced Jalapeno Peppers – adjust this to taste

1 Box Beef Broth – use more if making in an instant pot

Provolone Cheese Slices

Crusty Bread Rolls

Directions:

Place all ingredients except bread and cheese into your Crockpot, stock pot, or Instant Pot.

If using Crockpot cook on low heat for 8 hours.  If using Instant Pot cook on stew setting.  If cooking on the stove top simmer it in a covered pot until the meat is falling apart, this should take at least 4-5 hours.

Remove cooked beef from pot and shred using two forks.  If using right away then following steps to make sandwich.  If storing for later use place in sealed container with peppers and liquid from the pot and refrigerate up to 2 days or freeze.

To make sandwiches cut bread in half and lightly toast in the oven.

Fill with bread with shredded meat and peppers, top with cheese.

Bake in 350 degree oven until cheese melts and the edges of the bread are toasted a bit more.

Serve with a small bowl of the hot broth.

To make later just reheat the meat, peppers, and broth in the microwave oven before putting sandwich together.

 


Instant Pot Italian Drip Sandwhiches
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Instant Pot Italian Drip Sandwhiches
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Hunter’s Beef Stew

Hunter’s Beef Stew

If I’ve learned anything from the recent recent lock downs due to the deadly virus it’s to make family meals using whatever is on hand.

For many of us lock downs are soon to be a thing of the past if your state hasn’t reopened already.  But the treat of more lock downs may still loom in our future.  Such is our new normal, at least until a vaccine or a cure can be found.  In my opinion that’s a big reason to not forget the lessons we learned thus far.

I’m fortunate enough to live in Hawaii, a state which hasn’t seen the devastation COVID-19 has wielded across the other 48 states that we refer to as the mainland.  I’m not sure if it was our politicians’ prompt stay at home order which began on March 23, our health department’s mandatory 14 day quarantine of incoming travelers, our small population with less high density areas, or our isolated location which kept us from the widespread suffering experienced by the other states.  I’m prone to think it was a combination of all these factors.  But whatever the case maybe the virus was no more real or frightening for us on the islands as it was for our fellow citizens on the mainland.

Our fears heightened by 24/7 news reports and social media posts spurred many citizens to stand in long lines in search of toilet paper, hand sanitizer, and disinfectants just like our mainland counter parts.  Fortunately for our family we didn’t wait in long lines searching for basic necessities.  My daughter whose family lives in Northern Italy had been in lock down since February, she had urged us to stock up on food and other necessities weeks before US cases and deaths piled up.  She had warned that it was only a matter of time before we faced the same issues they faced in Europe.  Luckily we listened.  We had shopped in early March, doubling and sometimes tripling what we normally purchased.  Another plus was having an extra freezer and pantry.

Before the lock down began and we were stocking up our homes and kitchens we had decided that the plan was to have enough of everything so that during the lock down we just had to replenish a few things such as fresh fruits and veggies. During the lock down we’d have lists of what we ran out of which made our grocery trips faster and more efficient; we’d also wait until the list was pretty long before heading to the store.

Because we shopped less frequently and when we did shop not everything on the list was always available, we did run short of a few things.  Which is why some of our favorite dishes had to be altered to make use of what we had on hand.

One of the easiest dishes to adapt to ingredients you have on hand is stew.  I never really had to plan on making stew, I’ve pretty much use ingredients I found in my fridge and pantry.  And in a pandemic stews are one of the best comfort foods to serve.

So during the lock down I made Hunters’ Stew.  I call it that because I basically “hunt” for ingredients in my kitchen and toss them together to make my stew.  So here’s my hunters’ stew “recipe”, feel free to substitute ingredients based on your tastes and what’s on hand.

Ingredients:

Meat – beef, chicken, lamb, or no meat at all – cut meat into large chunks

Veggies – any combination of veggies such as potatoes, carrots, celery, okra, etc.

Flour for dredging

Salt & Pepper

2 Tbs. Oil

Garlic – fresh or powder

Oregano, basil, thyme, bay leaf, or Italian seasoning

Stock or broth – use the same broth as your meat – if you’re making beef stew then use beef broth, etc.

2 Cans tomato sauce or crushed tomatoes (you can even use tomato paste if that’s all you have – if you use paste you may have to use more liquid)

Directions:

Heat oil in a large pot.

Mix salt, pepper, flour together.

Coat meat in flour mixture, shake off excess flour and place in pot.

Cook until all sides of meat are browned.

Add garlic and other spices.

Add broth and veggies and stir well.

Lower heat to simmer.

Cook covered until potatoes are cooked.

Add tomato sauce or crushed tomatoes.

Cover and simmer until meat is tender.

Serve hot.

Store leftovers in the fridge.

Reheated left over stew is usually tastier than fresh stew!


Hunter's Beef Stew
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Hunter's Beef Stew
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