easycook.com~George Galve's Recipes

Korean Style Broiled Short Ribs
by: Master Chef Rainmund Hofmeister, C.M.C., A.A.C.

Ingredients: (Marinade)
½ cup soy sauce
½ cup honey
3 tablespoons rice vinegar
2 tablespoons ginseng extract
½ teaspoon red pepper flakes
½ teaspoon garlic, minced
½ teaspoon ginger, minced
½ cup green onion, minced
½ cup vegetable oil

For the Beef:
2 pounds certified angus beef
short ribs, thinly cut
black sesame seeds

Yield: 4 Servings

Barbecue Sauce:
¼ cup soybean oil
2 cloves garlic, minced
½ cup shallots, minced
2 cups ketchup
¼ cup rice vinegar
½ cup soy sauce
1 cup brown sugar
1 tablespoon dry mustard
1 teaspoon paprika
2 tablespoon lemon juice
½ cup pineapple juice
2 cups water

For the Garnish:
Deep fried Bok Choy
Sautéed wood ear mushrooms
Dilled cucumber slices
Edible flowers

Preparation:
Marinade: Combine all ingredients. Pour marinade over the meat and keep in refrigerator a minimum of 6 hours or overnight.

Barbecue Sauce: In a saucepan sauté oil, garlic and shallots without giving any color, until soft. Add remaining ingredients and simmer over low heat for 15 minutes. Adjust consistency with water.

Beef: Charbroil the ribs on both sides. Place them on a wire rack, brush with barbecue sauce and sprinkle with black sesame seeds. Put under a slow broiler for approximately 3 more minutes, then brush on sauce one more time before serving.

To Serve: Place ribs and sauce on plate. Serve with breaded and deep fried Bok Choy, sautéed wood ear mushrooms, dilled cucumbers and edible flowers.

Spicy Potato Strudel
and Sweet Pepper Coulis
by: Master Chef Rainmund Hofmeister, C.M.C., A.A.C.
Serves: 4

Ingredients:

1         whole onion, chopped
2        whole carrots, coarsely grated
1         whole zucchini, chopped
12       ounces potatoes, chopped
5        tablespoons butter
2        teaspoons mild curry paste
½        teaspoons dried thyme
2/3    cup water
         Salt and ground black pepper
1        whole egg, beaten
2       tablespoons light cream
½       cup cheddar cheese, grated
8       sheets filo pastry
         Sesame seeds to sprinkle

Preparation:

Fry the onions, carrots, zucchini and potatoes in half the butter for 5 minutes until they are soft, then add the curry paste and cook for an another minute. Add thyme, water and seasoning. Continue to cook gently, uncovered for another 10 minutes.

Allow the mixture to cool and mix in the egg, cream and cheese. Chill until ready to fill and roll.

Melt the remaining butter and lay out four sheets of filo pastry, slightly overlapping them to form a large rectangle. Brush with butter and fit the other sheets on tip. Brush again.

Spoon the filling along one long edge, then roll up the pastry. Form it into a circle and brush again with the last of the butter. Sprinkle over the sesame seeds and set on a baking sheet.

Heat oven to 375 degree F, and then bake the strudel for about 25 minutes until golden and crisp. Allow to stand for 5 minutes or so before cutting.

Ingredients:

1 pound top sirloin, cut in slivers
2 tablespoons shallots, finely diced
2 tablespoons vegetable oil
2 tablespoons butter
½ cup dill pickles cut in julienne
½ cup red beets, cut in julienne
½ cup mushrooms, quartered
½ cup sour cream
½ cup brown sauce
1teaspoon paprika
Salt and pepper to taste

Preparation:

Heat frying pan, add oil, when smoke is visible add the meat and quick sauté (be sure to sear the meat well). Sprinkle shallots in pan. Add the mushrooms, dust with paprika and mix well. Add salt and pepper, then brown sauce, and bring to a light simmer. Melt the butter into the sauce then add the sour cream. Just before serving add the pickles and beets. Reserve some of the sauce to garnish plate. Pour on top of noodles; garnish with sour cream, chives and extra sauce.

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