1 (5-pound) loin of pork, bone in,”frenched” and tied
6 garlic cloves
1/3 cup fresh rosemary leaves, chopped
2 tablespoons lemon zest (about 2 lemons)
2 teaspoons fennel seeds
2 tablespoons good olive oil
1 tablespoon Dijon mustard
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1. Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
2. Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest, and fennel seeds until roughly chopped. Add the olive oil, mustard, salt and pepper and process until it forms a smooth paste. Rub the paste on top of the pork and roast for 1 to 1 1/4 hours, or until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover with aluminum foil. Allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm.
One 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
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
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.
Serve hot immediately off the grill.
Looking for more grilling inspiration? Check out PersonalCreations.com and see how people grill around the world!
Pretzel Dogs are another family favorite. The kids buy them from the Pretzel stands at the mall all the time. But they’ve gotten very pricey lately.
Before I continue you might be wondering what is the difference between Pigs in Blankets and Pretzel Dogs. The answer is quite simple Pigs in Blankets are wrapped in refrigerated Crescent Dough and Pretzel Dogs are wrapped in pretzel dough. Now which is better you ask, they’re both good. It just depends on how much time you want to invest into making them and also the taste you’re trying to achieve. For parties when you need to make a lot Pigs in Blankets are much easier to make.
Since I started making homemade pretzels, first the easy no dipping pretzels I made before graduating to the “real” pretzels, I thought why not make my own Pretzel Dogs. These Pretzel Dogs are pretty easy to make, they use my Pretzel Bites recipe which is modified to wrap around hot dogs.
These Pretzel Dogs are great for lunch an snacks. They sure come in handy this summer when the grandkids are home and are always looking for something to eat. Best of all you can make 10 Pretzels Dogs for less than the price of one you buy at the mall!
To make these Pretzel Dogs you will need to make a batch of the dough I use in the Pretzel Bites, it’s the exact same dough but shaped a bit differently. Here’s my recipe!
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
1/2 Cup Olive Oil
2 Tbs. Sugar
1 Tsp. Salt
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
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.
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.
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
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
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.