My earliest memories of eating Kimbap come from my child hood best friend, Mi Kim. I remember going with her and her family on a quick summer trip to the beach in Oregon. The only memory I have of this trip is laying on the beach with her and her mom, and eating lunch boxes full of kimbap.
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When the French colonized Vietnam, they influenced Vietnamese cuisine in many extraordinary ways. Like the classic French dish, beef bourguignon, bò kho also show cases slow braised beef in a medley of deep flavors. The Vietnamese version; however, is simmered in coconut water and laced with lemongrass, garlic, and thai bird peppers.
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These beef and pork sausage burgers are so flavorful and juicy. Perfect to top a salad or to sandwich between these homemade buttery brioche hamburger buns.
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Korean style kalbi ribs refer to a particular type of cut. Unlike American style ribs, kalbi ribs are cut lengthwise across the rib bones. They are also referred to as “flanken” style ribs. I get mine from the local Korean market, but you can also ask your butcher to prepare this cut for you as well.
Kalbi ribs are sweet and salty, crispy and fatty. Most Korean markets sell these ribs pre marinaded for your convenience, or you have the option of buying a jar of the prepared marinade as well.
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Skirt steak is under-appreciated. It is much less-glamorous than a filet, yet it boasts maximum levels of flavor. It is deliciously fatty, and holds up well to marinades. I often enjoy it with nothing but salt and pepper, but days where you want to spruce it up even further, try this marinade! You can have it over a salad (as I did) or serve it on a bed of rice….
This is my favorite chili. It is made “chili con carne” style, a style of chili originally from Texas, that glorifies the simplicity of the meat and “gravy”. This is also the style of chili found in competition - one with no “fillers” (a.k.a. beans, pasta, corn). I love this type of chili because it seems so simple, yet the flavor is far from this. Instead, the flavors are rich, deep, complex, and literally layered. This isn’t a dump it all in a pot and call it chili type of chili. This is a, clear you schedule, add spices, let them meld, wait, add more spices, simmer, and repeat, type of chili. Make this for people you like, and they will like you back.
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