The other day, we had our friends Bear and Bona over. Travis and Bear each made their own kalbi recipe and they “competed” on seeing who’s was better.
Turns out, their marinade was very similar and everyone liked everything. Along with those lateral cut beef ribs, we marinated flank steak (cut for fajitas) in a bottle of bulgogi mix. For sides we had spice cucumbers and korean potato salad. My contributions to the cook off.
What’s your favorite cookout recipe?
I don’t really eat meatloaf. But in order to feed the hungry men in my house and get them to eat vegetables there needs to be a substantial hunk of meat involved. This is my hunk of meat…wrapped in bacon. I took a pound and a half of lean ground beef, added a lightly beaten egg, some lawry’s, nature’s seasoning, tomato paste, A1, Italian breadcrumbs, a chopped onion and mixed it all together to a nice consistency. Then I shaped out mini loaves. And browned all the sides in a pan.Then wrapped it in bacon, stuck it in the oven until the bacon was crisp and the inside was cooked!
I made a side of spinach, sauteed in ghee and garlic slices, seasoned with a little black pepper, and mashed sweet potatoes. The end!
I love that the honey is cooking more. That frees up time for me to do other things …like laundry and write about what he’s cooking. Hah! This week he brings…
I haven’t had these in forever. And it’s usually from a can. But it seems much healthier if you make it from scratch right?
Adapted from Foodnetwork
1 pound extra-lean ground beef
1 onion, diced
4 cloves garlic, minced
1 jalapeno, minced
1 red pepper, diced
1 can small red beans or pinto beans, preferably low sodium drained and rinsed
1 cup tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon A1 sauce
1 teaspoon mustard powder
3/4 teaspoon salt
3 tablespoons brown sugar
Freshly ground black pepper
8 potato burger buns
Brown the meat and the onion in a large skillet over medium-high heat for 5 minutes, breaking up the meat as it cooks.
Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally.
Stir in the red wine vinegar, the molasses and the rest of the seasonings. Reduce heat to low, and simmer for 5 minutes more.
Scoop onto buns and enjoy!
So this is the newest crazy food thing. It doesn't seem that crazy to me though. I love ramen, and I love burgers…and now that its introduced together, you know I had to jump on that train! Since its only at the Smorgasbord in NYC I have to make it myself.
It was quite the adventure. I actually had to make it two nights in a row because I wanted to perfect it. The first night, I got the Asian flavors right. Sesame oil, soy sauce, white pepper, sriracha all the flavors that scream…ramen.
Now I can't make my own fresh ramen (yet! I dare to dream) so I had to get cheapie Japanese style ramen packets to start. It was pretty easy to make. I mixed cooked ramen noodles with an egg, then molded it in a wide flat ramekin, and pan fried it.
I seasoned ground beef with soy sauce, white pepper and sesame oil. Formed a patty, seared it then cooked it in the oven while I made everything else. Like a fried egg.
I am very proud of how it turned out, and taste testers agree, but its definitely way too intense for me to eat regularly. But I would make it again if someone wanted me to!
The long awaited epic burger adventure. Okay, maybe not so epic. I am a huge fan of burgers. Bacon cheese burgers in fact. When I go to five guys I always get a little bacon cheeseburger with pickles and sauteed mushrooms with ketchup, mayo and mustard. That is my ideal burger. I will murder it with delight. So when the Burger Joint opened nearby I decided to see what the fuss was about.
I really liked the atmosphere. Being an 80s baby I’m definitely a fan of the 80s album covers and metal lunch boxes lined up on the walls. They also had a couple of flat screens playing old movies from VH1.
Against the “vintage” theme they had a super high tech soda fountain. It was all touch screen and super cool. I could stand there and play with it all day… but I was hungry.
The tabletops were tiled with a cute image, they also had bigger booths available. Ketchup, A1, Vinegar and Grey Poupon were the available condiments. I ordered “The Burger” well done (I like the burnt charcoal taste in a burger) with bacon, pickles and american cheese with a side of fries. An order of fries is big enough to share so if you are not going alone, I suggest sharing because it’s caring!
Though I was sad there were no mushrooms to satisfy me, but over all I enjoyed the burger. Everything was quality, crisp pickles, patties made to order, bacon cooked to perfection, cheese freshly melted from the combination of hot goodness, nothing got soggy, and the bun was perfect. I would go back again, in the near near future. Just thinking about it makes me want another!