Bulogogi

Yet another recipe from Bon Appetit.  Lot's of ways to serve this and good for all different meats--pork, beef, chicken even short rib.  Key is to cut it very thin and cook in batches.  I made it with hanger steak.  I served it with rice and roasted bok choy.  Try it in lettuce cups or as taco. I made a little extra marinade and set it aside to serve over the rice.

Basic Bulgogi

Ingredients
SERVINGS: 4
¼ pear, grated
1 garlic clove, grated
2 tablespoons soy sauce
1 tablespoon gochugaru (coarse Korean hot pepper flakes), or 1 teaspoon crushed red pepper flakes
1 tablespoon grated peeled ginger
1 tablespoon light brown sugar
1 tablespoon toasted sesame oil
1 pound boneless pork loin, trimmed hanger steak, boneless short rib, or skinless, boneless chicken breasts or thighs
2 tablespoons vegetable oil, divided
Kosher salt
Sliced scallions (for serving)

Preparation
ACTIVE: 20 MIN TOTAL: 50 MIN
1.  Combine pear, garlic, soy sauce, gochugaru, ginger, sugar, and sesame oil in a large resealable plastic bag or medium bowl.

2.  Using a sharp knife, slice meat into very thin strips. Add to marinade, seal bag, and squish everything around until the meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hours. 


3.  Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag; season lightly with salt and cook in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3 minutes. Transfer to a plate. Repeat with remaining 1 Tbsp. vegetable oil, remaining meat, and more salt. 


4.  Serve topped with scallions.

Cuban Skirt Steak and Vegetables

I made this recipe tonight from Martha Stewart Living. It was a little messy but I will make it again.
The recipe called for parsley in the sauce but I used cilantro. I also precooked the corn. I addd more vegetables. I also took a little of the sauce and added some olive oil to brush the bread with instead of butter before grilling. Serves 4.

Cuban Skirt Steak and Vegetables

Ingredients
8 small garlic cloves
6 Tbs lime juice -about 2 limes
3/4 tsp cumin seeds, toasted- can use 1 tsp dried cumin
1/2 tsp dried oregano
1/2 c packed fresh cilantro leaves (or flat parsley)
1/2 c olive oil
Coarse salt and pepper
1 1/2 lb skirt steak, cut into 3 inch pieces
1 small sweet white onion cut into 1/2 inch wedges--about 2 cups I used 2 medium
1 large bell pepper cut into 1/2 inch strips--I used 2
2 ears corn, shucked and cut into 1 inch rounds--I precooked the corn and used 3-4
Butter at room temperature, preferably unsalted--or use some sauce with added olive oil
1/2 loaf ciabatta bread, cut lengthwise and than into 2-3 inch pieces

Directions
1.  Place garlic, lime juice, cumin seeds, oregano and cilantro in a food processor or blender.  With machine running slowly add 1/4 cup olive oil until combined. Season with salt and pepper.
2.  Season steak with salt and pepper. Heat 1 Tbs oil in a large skillet over medium high heat. Add steak. Cook turning once or twice until golden brown about 3-5 minutes per side depending on thickness. Transfer to a plate. I have grilled the steak outdoors or use a grill pan on the stove and it works great.
3.  Pour off fat and wipe pan clean. Add remaining 2 Tbs oil, onion and bell pepper, cook stirring occasionally until vegetables are just browned, 3-4 minutes. Add corn, cook until browned, about 3-5 minutes. Return steak to pan, add 1/3 cup garlic sauce. Cook, tossing about 1 minute.
4.  Meanwhile, preheat a griddle or cast iron skillet over medium heat. Butter the ciabatta bread. Cook, pressing with a spatula, flipping once until both sides are golden, about 5 minutes a side.
5.  Serve steak and vegetables with bread and remaining garlic sauce.

Beer Braised Brisket

Another recipe from Bon Apetit. This is an easy recipe that can be used to serve a crowd. Great for a Super Bowl party.  Just plan ahead because the brisket needs to marinate for a while and it has to cook for hours. A three pound brisket can serve 5-6 and an eight pound can feed 12.  The recipe is for a an 8-10 pound brisket. If using a smaller brisket just make half of the rub. Serve with BBQ sauce in a roll with cole slaw or use it in tacos.

Ingredients
6 garlic cloves
2 Tbs brown sugar
2 Tbs Dijon mustard
2 Tbs olive oil
1 tbs black pepper (I used less)
1 Tbs ground cumin
1 Tbs paprika
1 tsp cayenne pepper
1/4 c kosher salt
1 8-10 lb untrimmed flat cut brisket
2 onions, thinly sliced
1-3 12 oz can or bottle lager (I found the liquid dried up before the brisket was done and had to add more beer to the pan)

Directions
1.  Finely chop garlic in food processor or use frozen garlic cubes.
2.  Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and 1/4 cup salt and procees until smooth.
3.  Rub all over brisket, working into crevices.  Wrap in plastic wrap chill at least 12 hours and up to two days.  Let meat come to room temperature for an hour.
4.  Preheat oven to 325.
5.  Scatter onions in a large roasting pan or Dutch oven and set brisket fat side up on top of the onions.  Add beer, cover with foil or lid.  Braise until very tender 5-6 hours. Check periodically and add more beer as needed.
6.  Remove from oven and heat broiler.  Uncover and broil brisket for 5-10 minutes until browned and crisp.
7.  Let brisket cool slightly.  Remove from pan and shrd or slice.  Remove onions and mix into brisket if desired. Moisten with some cooking liquid.
8.  Serve with coleslaw, pickles, BBQ sauce on rolls.

Spicy Beef Tacos

This is a step above tacos made with a package mix and almost as easy. It can be made with beef or try ground lamb or pork for a change.

Ingredients
3 cups thinly sliced cabbage (about 1 meduim)
1 bunch radishes, sliced into half moons
1/2 tsp ground cumin
1/4 cup cilantro leaves
3 tsps lime juice
Salt
1 lb ground beef
2 garlic cloves, minced or 2 frozen cubes
1 tsp chopped fresh oregano
1 tsp chile powder
1/2 tsp chipolte chili powder
1/4 cup beer
1 tsp cider vinegar
8 warm tortillas
Toppings such as cheese, sour cream, guacamole, avocado slices or lime wedges

Directions
1.  Combine cabbage, radishes, cumin, cilantro and lime juice in a large bowl. Add salt to taste.
2.  Sauté beef, garlic and oregano in a large skillet over medium high heat breaking up meat until no pink remains.  Drain excess fat. Add chile powders, beer, vinegar and salt.  Cook until liquid has evaporated about 2-3 minutes.
3.  Set out tortillas and cabbage and any other toppings and let everyone make their own tacos.

Skirt Steak Fajitas with Grilled Cabbage and Scallions

Skirt Steak with Grilled Cabbage and Scallions

This is another recipe from Bon Appetit that I will use again.  I used red cabbage instead of green because I prefer it.  I also added more lime juice in the marinade.  The marinade is more of a rub.


INGREDIENTS
STEAK
4 cloves garlic peeled
¼ cup fresh lime juice--I used about 1/2 c
¼ cup olive oil
3 tablespoons hot smoked Spanish paprika
2 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon onion powder
2 pounds skirt steak, cut into 4 equal pieces

VEGETABLES AND ASSEMBLY
½ medium head green cabbage, cut into 2 wedges, core intact --I  prefer red cabbage
1 large white onion, halved with some root end attached
1 bunch scallions, trimmed
6 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
¼ small red onion, finely chopped
3 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
Warm flour tortillas (for serving)


STEAK
Purée garlic, lime juice, oil, paprika, cilantro, cumin, salt, and onion powder in a blender until smooth. Transfer marinade to a resealable plastic bag and add steak. Seal bag and turn to coat; chill at least 4 hours.
DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.
VEGETABLES AND ASSEMBLY
Prepare grill for medium-high heat. (Alternatively, heat a grill pan over medium-high heat.) Drizzle cabbage, white onion, and scallions with 4 Tbsp. oil; season with salt and pepper. Grill, turning occasionally, until vegetables are charred and softened, about 4 minutes for scallions, 10–12 minutes for cabbage and onion. Let vegetables cool slightly.
Core cabbage and cut into bite-size pieces along with scallions and onion. Toss chopped vegetables in a large bowl with red onion, lime juice, cilantro, and remaining 2 Tbsp. oil; season with salt and pepper.
Remove steak from marinade, scraping off excess; season with salt and pepper. Grill steak until medium-rare, about 3 minutes per side. Transfer to a cutting board and let rest 5–10 minutes before slicing. Serve steak with vegetables, tortillas, and Salsa.

Corn Tacos

• 
  
  
  
  
  I adapted this recipe from Martha Stewart.  I have used the corn salad in a number of different ways.  The recipe is a great vegetarian taco.  I would add a little avocado.  I add some grilled skirt steak for a meat version.  I rub a little olive oil, lime juice and salt and grill the skirt steak and cut it into strips.  It can also be used as a side dish or salsa.
  
  
  Corn Tacos
  Ingredients
  2 3/4 c fresh corn kernels  (about 4 ears)
  2/3 c cotija or mild feta cheese, crumbled
  2 tsp finely grated lime zest (about 3-4 limes)
  2 1/2 Tbs fresh lime juice (about 3 limes)
  2 Tbs extra virgin olive oil
  1/4 tsp cayenne pepper
  1/4 c coarsely chopped cilantro leaves
  Coarse salt
  12 small tortillas
  2 ripe mangos, peeled, halved and sliced into long thin strips
  lime wedges for serving
  2 avocados, peeled, and sliced into long thins strips.
  
  
  Directions
  1.   Combine corn, lime zest, lime juice, oil, cayenne, cilantro in a bowl.  Season with salt.
  2.  Toast tortillas over a gas burner, or spread on a single layer on a baking sheet and broil, turning once to char.
  3.  Fill with mango slices, avocado slices, corn salad, cheese.  Serve with lime wedges for squeezing.
  4.  Add grilled skirt steak if desired.  Makes 12 tacos.