Recipes

Korean-Style Grilled Beef Short Ribs
with Grilled Scallions
Ingredients: (Yields 6 servings)
6 ¼ – to ¾ inch thick beef short ribs, trimmed of excess fat on the meat side
5 Garlic cloves, forced through a garlic press or minced
½ Cup soy sauce
3 Tablespoons Oriental sesame oil
2 Teaspoons minced fresh ginger root
3 Tablespoons dark brown sugar
2 Teaspoons distilled white vinegar
2 Teaspoons sesame seeds
1 Teaspoon freshly ground black pepper
18 Scallions, trimmed
Preparation:
In a bowl, whisk together well the garlic, soy sauce, oil, ginger root, sugar, vinegar, sesame seeds, and pepper. Coat each rib thoroughly with the marinade, transferring the ribs as they are coated to a large Ziploc bag. Add the scallions and any remaining marinade to the bag, seal the bag, and let the mixture marinate for 1 hour in the refrigerator, turning the bag occasionally.
Discard the marinade. Grill the ribs on an oiled rack set 5 to 6 inches over glowing coals or medium heat for 8 minutes. Turn and grill them for 6 more minutes for medium-rare meat. Grill the scallions, turning them occasionally, for 4 minutes or until they are just browned.

Perfect Steamed Rice
Ingredients (Yields 8 servings)
• 4 1/2 cups water
• 1 teaspoon salt
• 3 cups Jasmine rice

Preparation
Bring water with salt to a boil in a 4-quart heavy saucepan with a tight-fitting lid. Add rice and stir once. Reduce heat to low and cook, covered, for 20 minutes.
Remove pan from heat (do not lift lid) and let stand, covered, for 5 minutes. Fluff rice gently with a fork.

Grilled Vegetables
Ingredients (Yields 8 servings)
1 Cup white vinegar 1 Eggplant
¼ Cup olive oil 1 each green, red & yellow bell peppers
2 pinches of salt 3-4 large carrots
4 oz fresh garlic 1-2 yellow squash
1-2 regular zucchini

Preparation
Whisk wet ingredients together. Cut bell peppers in 4 pieces. Slice eggplant, carrots, zucchinis and squash in 1/5” thick slices. Vegetables slices should be large so that they don’t fall through the grill.

Marinade vegetables in sauce for approximately ½ hour. Cook over an open flame for about ½ minute on each side.

Grilled Pineapple
Ingredients (yields 8 servings)
• 1 pineapple
Make sure grill is clean. Cut outer skin off and cut pineapple into slices. Grill pineapple slices on a lightly oiled rack set 5 to 6 inches over glowing coals or over medium heat until just softened with nice grill marks, about 2 minutes on each side.
Serve pineapple with ice cream and caramel
• Accompaniments: premium vanilla ice cream
• Caramel
Variation
Spicy Grilled Pineapple
• Cayenne
Lightly sprinkle each slice of pineapple with a pinch of Cayenne pepper

Mango Salsa
4 – 5 Mangos
3 Fresh Red Chilies
1 Lg. Pineapple
1 Lg. Red Onion
1 Bunch Cilantro
Dice all ingredients
If mangos are hard heat a pan add 4Tbl spoons oil, diced mangos, add 1Tbl sugar and sauté until soft and sweet.
Combine all ingredients wait 2-3 hours and serve chilled.