Handheld Korean delight

An nyoung and welcome to another edition of MTG (MyThatsGood).

 Today we Move from the coast of australia and shrimp on the barbie to what I call Handheld Korean(afternoon) delight. What am I on about? Today we will be making korean lettuce wraps with succulent beef that you can eat with your hands.

                                   (Hey kid, I said eat WITH your hands, not eat your hands)


The following items are needed to make this manus-friendly meal:
2 cups Sticky rice (sushi rice)
16 oz steak
3 green onions  
head of red-tipped lettuce

Sauce ingredients:
4 cloves of garlic (minced)
3 tbsp soy sauce

3 tbsp sesame oil

2 tbsp red chile flakes

Got it all? Good. Now to start things off get your butler to pour you a snifter of macallan 25 while a kitchen servant takes the steak out of the fridge to let it warm up to room tempe...what? You do not have a kitchen servant? Then your butler will have to perform double duty... no butler either? ...(sigh)...Ok, then grab a warm Pabst Blue Ribbon  *cough*poor*cough* and set out the steak to warm. 

Next wash and separate 16 to 20 romaine leaves. Now what your kitchen... right right; this is just you cooking...uhm, yes, cut the bottom of the green onions off and cut them lengthwise into thin strips and mince the garlic.  (As the goths say, down the road, not across

the street).

Boil the rice in a medium sauce pan and set it aside. Now we will be preparing the sauce. In a medium bowl mix together the soy sauce, sesame oil, garlic, pepper flakes, and pepper to taste.

pic of sauce

(Its quite tasty to sip on in a rocks glass)

Preheat your grill to medium temperature. Once it gets up to 350 degrees or so start the fun part...play me off johnny

Coooking Onnnn the Grillllll!! (now with flavor)

Place your meaty steak on the grill and let that bad boy sear on each side for about four minutes until it is cooked rare/medium rare. If you have a geo-fetish and like your meat to be as hard as a rock, you can also let it cook to medium/medium well, but this blog is for sane people (I know I am sane, because the voices in my head tell me so)

                            (Remember, Like this.....)

                                  (...Not like this)

You know it is ready when it looks like this:

                                                 (gentlemen, we have discovered food porn)

Once it is cooked to your desire, place the steak on a plate and cover it with tinfoil for 15 minutes.

At this point we have two routes to take, the lazy/party route, and the correct route. I will assume you are going to choose the correct route since you are still reading this. Most likely the lazy people have already stopped reading this and have called up delivery pizza or somethings. Both options will be included.

The lazy/party way:

Yell to those eating that your bored and there is now something to eat. Leave a knife (dull if you're evil like that), the romaine leaves, sticky rice, and sauce next to the steak for people to mix and match the ingredients as they choose. 

The correct route:

Lay a romaine leaf down, and put 1/4 cup of the sticky rice inside it. slice off a thin piece or two of the steak and place it on the leaf on top of the rice. Garnish with the sauce and a strip of green onion. 

Repeat this as many times as desired for each person who will be consuming them.

And Ta Da! This is another recipe that you can pull out to look more worldly to the opposite sex. Your welcome.

 

Srimp on the barbie

Grilled shrimp shish kabobs 

This eve the warm weather spurred me to make a summer treat, shish kabobs.

I decided to go with a lemon garlic marinade as follows:

3/4 cup Olive oil
1/4 cup lemon juice
4 cloves garlic (minced)
3 Tbsp kosher salt (to taste)
1 Tbsp Cracked pepper
2 Tbsp Smoked paprika
1 Tbsp Onion Powder

This all combined in a medium bowl and was set aside. Meanwhile the usual B!tch work had to be done.

20 shrimp thawed in cold water and peeled
2 onions peeled and quartered
8 oz package of  white mushrooms washed with stems removed
2 zucchinis washed and cut into 3/4" chunks

Feel free to pick your path for this next part.

With the built up tranquility/rage gained from peeling 20  F*@%ing shrimp and chopping all the vegetables, it is now time to combine the ingredients onto the skewers/stab every shrimp that refused to peel easily. No hints as to which path I went btw.

Up next was the easy time of marinating the kabobs to give them a delicious flavor. Kabobs are placed grilling tray, spaced evenly, and swathed with the marinate. This is done three or four times with the kabobs rotated each time.

For an added starch, the decision came down to rice noodles.  a 8 oz packaged worked well. The noodles were boiled on high for 6 minutes and drained in a colander while the kabobs are glistening on the barbie which brings us to the fun part of this journey:


Coooking Onnnn the Grillllll!! (innn spaaaace..)

With the kabobs thoroughly covered in the tasty lemon garlic marinate, they are placed on the grill at high heat for a few minutes to char the shrimp and unlock the flavor of the mushrooms and zucchini. Each kabob is turned every two minutes for about 4 minutes. Then the heat is then turned down to medium and the grill cover is closed with the occasional flipping as the sides of the shrimp start to turn red.

After the third revolution, a test kabob comes out and a shrimp is tried for necessary scientific purposes (taste testing to make sure all is well and they are cooked thoroughly). After testing has completed, each kabob comes out of the grill and back onto the tray. Done right they look like this:




Combined with the noodles it looks like this:

(mmmm glistening kabobs....aughhlaughhhjllaughh)


Combined with a little bit of the marinade for the noodle sauce you get this:

Well this is the first of hopefully many entries of MTGrill, so I hope you enjoyed this and aloha to all.