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>Kalbi dinner at home, Spokane, WA.

>We grilled up tons of my parents’ amazing kalbi for my last night in town!

This is what I call hardcore marinating. :)
Mmmmm. This was the first batch.. there were many more to come!
Apologies for the blurry photo. This was the spread, with banchan and kalbi!
Here is one of my ssams! Ssam is the traditional way to eat Korean BBQ. You take a piece of sang-chu lettuce or a sesame leaf (some even layer up with both!) and you create your own lettuce cup of sorts. My ssam (pictured above) included rice, ssam-jang (spicy soy bean paste), walnut banchan and a piece of kalbi. Sooo great!
When my parents and I cook we just use our hands and taste along the way so the below recipe isn’t exact, but it’s one I found online that sounded the closets to how we make it!

Kalbi Recipe
Ingredients:

  • 2 lbs beef short ribs (flanken cut)
  • 1/2 cup light soy sauce
  • 1/2 cup brown sugar
  • 3 tablespoons sesame oil
  • 3 tablespoons garlic (finely chopped)
  • 3 tablespoons rice wine (or Soju)
  • 1/2 teaspoon ground black pepper
  • 2 green onions (finely chopped)
  • 1 cup Coca-Cola
Directions:

  1. Place the ribs in a dish for marinating.
  2. Mix the remaining ingredients in a bowl, being sure to add the coke last, as it will foam up a bit when added to the other ingredients.
  3. Pour the marinade over the beef and massage it in for about one minute.
  4. Cover and let marinate for at least 4 hours turning at least once.
  5. Heat gas or charcoal grill to medium hot.
  6. Remove the ribs from the marinade and place on the hot grill.
  7. Grill the ribs, turning once, to desired doneness, about 3 to 4 minutes per side.
  8. Serve with rice and a variety of Korean side dishes such as kimchi, namul (trio of vegetables) and musangchae (white radish salad) for a delicious Korean meal.

>Ladies lunch at Eve’s, North Side, Spokane.

>I brought my favorite Trader Joe’s Mediterranean hummus with white and wheat pita.

I forgot to take a photo of my salad! It was: romaine, feta, pomegranate seeds, candied pecans and a light raspberry vinaigrette that I made! It was my first time making raspberry vin and I just kind of winged it, but it turned out really well!

I requested Esther bring me some of her delicious cupcakes for my last day in Spokane! Chocolate with white-chocolate frosting.
Lemon.
Strawberry.
Awww, I had such a great time with my ladies and will miss them!

>Tomato, artichoke, walnut and brie stuffed peppers.

>Chopped up artichokes and tomatoes, mixed with candied nuts, chunks of brie and Trader Joe’s Everyday Spice mix. Instead of using olive oil I just used a little bit of the oil from the artichoke jar.

I stuffed that bell pepper like it was the last meal I was every going to eat! Haha. Kidding. This single bell pepper was dinner though so I did stuff it pretty well. It’s amazing how much you can actually fit into one of these!
Baked baked baked.
Mmmmmm. Since this single bell pepper was dinner I probably should have added some rice or couscous to this, but it was still quite filling and delicious. :)

>Amazing garlic mac & cheese casserole.

>Oooh man. I found this box and it wasn’t expired so I thought I’d try putting it to some use.. Boiled the macaroni..

Chopped up some onion, a small potato and one large yellow bell pepper. Sauteed those babies with some garlic-herb seasoning..
Added the macaroni, some chopped up sausage, jalapenos, a little milk, a bit of butter and, of course, the cheddar! For an added creamy yumminess I decided to add havarti, too. :)
Mixed, spread evenly in the pan, and ready to bake! I mixed in a bit more of the garlic herb seasoning, too. :)
Annnnnd baked. Annnnnd amazing! :)
This really was quite delicious. I had it as a side with a simple side salad and a bowl of soup. It wasn’t too salty, wasn’t too cheesy (If I was going for proper mac & cheese I would have just added some havarti to the box.), the garlic-herb flavor came through, and the jalapenos added just the right kick. :)

>Open-faced veggie sandwich.

>Now, this wasn’t meant to be two open faced sandwiches, but it kind of turned out that way.. On the far (top) side we have sundried-tomato pesto, orange bell pepper and crisp romaine. On the near side we have cilantro-jalapeno hummus, harvarti and artichoke hearts. Both sides were on a whole wheat bun. Since I don’t like deli-meat on my sandwiches, I opt for super tasty spreads and some nice cheese–it works. :)