Cin Cin, Garden Guru

It was one busy weekend around here.
Garden Guru worked non-stop to get Tuscany tucked away into a perfect slumber.
Among many other jobs, the Harvest Table has been constructed.  It sits crowning the back deck,  patiently waiting to age over the winter.  Funny how I love the look and feel of old genuine things.  I think BR just breathed a huge sigh of relief!

The garden makeover started in early Spring with a worker bee weekend and sort of ended with the same.  Friends were back and forth this weekend, offering their expertise and hard labor.
I think I got off with the easy bit.  As always, I played the supporting role of chief cook and bottle washer.

I think Garden guru had mixed feelings at the end of the weekend.  It certainly has been a labor of love........a whole lotta love......but I think Garden Guru is a bit sad to say goodbye for now.

So through all of this I got to know Garden Guru just a little bit more.  One of the things that stands out  is his newly found love of Kalbi Beef (Korean Shortribs).  Who wouda thunk it?

When given a choice, this was the most requested item of the summer.  BR wondered why these had never graced our dining table before. Turns out these are a favorite of BR's too!

I have to credit this bit of deliciousness to my cousin/son.
He was here visiting in May and introduced this to us.  People who know me well, know that I am not a huge fan of the sticky sweet/sour/savory thing.  These shortribs have converted me.  I too, have enjoyed a few of these yummy ribs this summer.  So thank you T, for the inspiration.  Hope you are planning a visit again soon.  I so enjoy our lazy afternoons of cooking and feasting.  Oh yea....the wine is pretty good too!

It was only fitting that Garden Guru and BR get to enjoy these for lunch on their last weekend of the great garden makeover..........after all, I do want them to come back and finish the job!

The important thing about this recipe is the ratio of soy sauce/sugar and sesame oil.  It is best 2:1
2 Soy sauce to 1 Sugar and 1 Sesame Oil.
To this add a couple of stems of green onion and a clove or two of garlic (sorry T, you know me and garlic...T doesn't add garlic, but I do!!)


Throw everything together in the blender or food processor. Blend until smooth.  Pour the mixture over your beef shortribs, mix in a couple of tablespoons of sesame seeds if you like and leave them to marinade for at least two hours.  The longer the better.
I use 1/2 cup soy sauce for approx 3lbs of shortribs. (thin cut)

When you are ready to grill, preheat so that the grill is nice and hot.  You want to slightly char these ribs and caramelize the sugar in the marinade..........that's what makes them taste so good. 

Grill lines=flavor!

3 or 4 minutes on each side should do it.

So I think the Kalbi Beef was a hit, don't you?

















Thank you Garden Guru for an amazing summer......what a transformation!
I will eventually post some before and after shots.........but for now, help me honor Garden Guru........raise that glass you are enjoying.

Cin Cin Garden Guru............you are fabulous!  Salut!

Beast and Yorkies

Yup.....you got it.  Roast Beef and Yorkshire Pudding.  This is my all time ultimate comfort meal.  Yes, I know, I know......it's kind of an old persons type meal to make.  Guess that means I am on the cusp of being old.....among other things.

In actuality, I think what it comes down to, is my strong emotional attachment to this meal.
You see, growing up in an Asian household, all of our meals were.....you guessed it....Asian!


Roast Beef dinner was something that mom and dad would treat us to every so often.  In many ways, it was a lesson on being Canadian.  The finery......well the knives and forks along with the plates from Woodward's $1.49 Day would come out.  Nary a rice bowl or chopsticks were present at this meal.  We were learning to eat Canadian.  The roast was always the best cut of Prime Rib and potatoes would take the place of rice.  Definitely not a bad lesson to learn.


Funny how these simple memories seem to be the ones that stick out the most.  Hmmmm, I might be getting old.

The addition of yorkies was my doing.  When I began making this meal in my own home, in my early 20's  I included these.  Over the years the recipe has been perfected and has been shared with many.  I know it has travelled the world too.  Our dear Spanish friend, H has made this part of her family tradition now.

Interestingly enough, now when BR and I have mom and dad for roast beef dinner, they eagerly await the yorkies to accompany their beast..........
Isn't it grand that flour, eggs and milk can invoke  such wonderful thoughts!

So here they are as promised.

Here is the recipe:

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 3 eggs
• 3/4 cup milk
• 1 cup pan drippings from roast prime rib of beef

Directions

Preheat the oven to 450 degrees F.

Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. ( I use these great Yorkie Pans, but you can also use muffins pans) Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.

To accompany this pan of yumminess, we also enjoyed this lovely roast of beast.

I'm so glad that Garden Guru finally got to sample the yorkies.

Dee and Max were here too.  BR is once again so glad to have company for dinner!



So yes my fiends, another Friday night after a very busy week.  Good friends, Good wine, Good Food, Good Times.  Life doesn't get any better than this.  Try this for yourself and see what happens!