Friendly Milkshake
12-13-2011, 06:12 AM
This sounds and looks spectacular ! :drool:
too bad im on Keto :mad:
some one please give this a shot and tell me how it was while i have 5 mins alone time :yep:
http://steamykitchen.com/18881-kalbi-ribs-with-macadamia-nut-rice-recipe.html
http://steamykitchen.com/wp-content/uploads/2011/10/Kalbi-Ribs-with-Macadamia-Nut-Rice-Recipe1.jpg
This Korean twist on the American classic comfort food, short ribs, is supereasy and quick,” says Merriman. “It’s also a guys’ recipe. It should be cooked outside on the grill. It goes great with a beer.
Recipe copyright Peter Merriman
ingredients:
1 jumbo onion
6 cloves garlic
1/4 cup finely chopped fresh ginger
2 cups low-sodium soy sauce
1/4 cup brown sugar
5 pounds 1/2-inch-cut beef short ribs, use prime or choice corn-fed beef (you need the fat)
12 ounces jasmine rice
2 tablespoons garlic butter
1/2 cup chopped toasted macadamia nuts
1/2 cup chopped scallions
directions:
1. Purée the onion, garlic, ginger, soy sauce, and brown sugar in a food processor. Pour over ribs and marinate for 8 hours.
2. rinse the rice in a sieve under cold water, place in a small saucepan, and pour in enough water to cover rice and come to 1 inch above it. Bring to a boil and then reduce the heat and simmer for 15 minutes. turn off the heat and let the rice rest for 15 minutes without opening the lid.
3. Grill the ribs over charcoal until medium rare.
4. Serve on jasmine rice tossed with garlic butter, toasted macadamia nuts, and chopped scallions.
Chef Merriman’s Tip
“Half-inch pieces of beef absorb the marinade better, stay more tender, and cook more evenly—so have your butcher cut them down.”
too bad im on Keto :mad:
some one please give this a shot and tell me how it was while i have 5 mins alone time :yep:
http://steamykitchen.com/18881-kalbi-ribs-with-macadamia-nut-rice-recipe.html
http://steamykitchen.com/wp-content/uploads/2011/10/Kalbi-Ribs-with-Macadamia-Nut-Rice-Recipe1.jpg
This Korean twist on the American classic comfort food, short ribs, is supereasy and quick,” says Merriman. “It’s also a guys’ recipe. It should be cooked outside on the grill. It goes great with a beer.
Recipe copyright Peter Merriman
ingredients:
1 jumbo onion
6 cloves garlic
1/4 cup finely chopped fresh ginger
2 cups low-sodium soy sauce
1/4 cup brown sugar
5 pounds 1/2-inch-cut beef short ribs, use prime or choice corn-fed beef (you need the fat)
12 ounces jasmine rice
2 tablespoons garlic butter
1/2 cup chopped toasted macadamia nuts
1/2 cup chopped scallions
directions:
1. Purée the onion, garlic, ginger, soy sauce, and brown sugar in a food processor. Pour over ribs and marinate for 8 hours.
2. rinse the rice in a sieve under cold water, place in a small saucepan, and pour in enough water to cover rice and come to 1 inch above it. Bring to a boil and then reduce the heat and simmer for 15 minutes. turn off the heat and let the rice rest for 15 minutes without opening the lid.
3. Grill the ribs over charcoal until medium rare.
4. Serve on jasmine rice tossed with garlic butter, toasted macadamia nuts, and chopped scallions.
Chef Merriman’s Tip
“Half-inch pieces of beef absorb the marinade better, stay more tender, and cook more evenly—so have your butcher cut them down.”