There is never a dull moment in our family. With that said, getting dinner on the table often starts with me scrounging through our refrigerator to see what I have on hand. I don’t recommend this disorganized strategy at all, especially when it’s 6 pm and there are hungry kids constantly asking when dinner will be ready. But on a positive note, the time constraint and the use of limited ingredients can also be a time of creative recipe development. [click to continue…]
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I know summer is right around the corner when the familiar scent of burning charcoal briquets perfumes the air and the chatter of backyard bbq’s becomes white noise around me. If you haven’t already, now is the time to wipe down your grill and get it ready for summer grilling.
Reading all the recent entries for the 2-N-1 grill giveaway happening right now, many people shared how they loved to grill steak. I love a good steak myself and my favorite way to prepare them is by grilling them seasoned with just salt and pepper. I won’t be offended if you want to call call me a minimalist.
Often times when I grill steak for friends and familiy they always ask how how I managed to have a juicy, succulent steak that is neither dried out or tasteless. My answer is quite simple. If you want a juicy steak, the key is not to over cook it. The picture above is taken from a post I did last year on how to grill London Broil. I thought it would be very helpful and useful to those of you who are new to grilling or simply haven’t achieve the results you’ve been looking for. [click to continue…]
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Tonight I heard the sweetest words come out of my picky 8 yr old daughter’s mouth. “Mom, that was the yummiest dinner ever, can you please make it again sometime?” A moments like this is what I live for as the cook of the house. This simple sentence coming from the pickiest eater (ever) is the best un-solicited compliment I could ever hope to hear. I was so happy all the while watching her help herself to seconds. What can I say, the girl has exquisite taste buds when it comes to steak, and a mighty fine steak at that.
Seasoned only with salt and pepper, I grilled rib-eye steaks for this evenings dinner. It is my favorite way to prepare steak because of its simple preparation and cooking method. Of course everyone knows how succulent, tender, and juicy rib-eyes can be when prepared properly. And if you don’t know, now you do! In my opinion, medium-rare is the ideal way to experience steak at its most tender point. However I do not recommend cooking it beyond medium. The longer you cook it, the less tender it will be and the texture becomes less optimal. With that said, I have a husband who prefers his steak well-done and doesn’t mind the texture being borderline beef jerky.
What sends this steak into the category of divine is the big dollop of homemade garlic butter adorning the steak like a crown of glory. [click to continue…]
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I love grilled corn on the cob. What I don’t love is the amount of time it takes to cook on the grill. Something is seriously wrong if a steak takes less time to cook than corn on the cob. I developed a short cut that not only reduces grilling time, it produces crisp, juicy, and just off the grill flavor. Best part about it is that the corn is ready to eat, when the meat is ready to eat, not 20 minutes later. [click to continue…]
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Today we celebrated my son’s 1st Birthday at our home with 30 guests. It was a fun birthday party and the food was wonderful. Koreans call the first birthday “Tol” and often times there is a “Toljabee” event. This event is considered the highlight of the party because the birthday boy/girl is dressed in traditional Korean garments called “Tok-Bok” or “Ham-Bok”. The child sits in front of a table full of festive fruit, rice cakes, and other food along with the Toljabee items.
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