(halloween) dinner party

As I mentioned last year, Halloween just really isn't my scene. I'm all for getting dressed up but, just not in an over-the-top costume, per say. Instead, I'd rather consider it the perfect opportunity to give my new LBD a spin which I haven't been able to find the appropriate christening venue for. But a faux-Halloween dinner party would easily allow me to wear the silk, backless little number, no questions asked. Just don't ask me what I'm dressed up as.

chicken liver pâté with grilled bread

Vernaccia di San Gimignano

pumpkin and goat cheese lasagna

fall salad with maple-dijon vinaigrette

Oregon Pinot Gris

caramel popcorn squares

Bubbles

I couldn't help but go the pumpkin-route here. It was just way too easy. But hopefully you'll find this application of the big orange gourd to be a nice departure from the desserts-only category. Additionally, butternut squash puree could just as easily be substituted for the pumpkin if that tickles your fancy. The starter, I'm sure, will garner an "ewww" factor from some of your guests at first (although, really, shame on them) but just one bite of Marco Canora's (of Terroir) Chicken-Liver Crostini will send shivers down their spines. Scary good. (Although feel free to pick up your favorite store-bought pâté for an even easier but equally satisfying fix. My lips are sealed.)

And remember: There's nothing scarier than a dinner party without wine. So give an Oregon Pinot Gris and Vernaccia di San Gimignano (a Tuscan white with gorgeous apple notes) a try. I don't doubt they'll freak you out.

RECIPES

Chicken-Liver Crostini

Pumpkin and Goat Cheese Lasagna

Fall Salad

Caramel Popcorn Squares

Photo above courtesy of John Harvey Photography

eataly

Finally made my way over to Eataly this past Sunday and in a word? Overwhelming! From the line down the block just to get into the market to the people elbowing you left and right to get a better look at the individually packaged zucchini blossoms and the price per pound on the fresh ricotta, this is not the place for the faint of crowds [raises hand]. To be fair, Sunday is obviously not the ideal day to venture to Eataly; nor is Saturday. But since mid-week jaunts don't really jive with my schedule, a weekend trip was inevitable.

Sadly, I forgot my camera and so I was heavily reliant on the camera on the phone of my epicurean field trip companion. You can guarantee, there would have been photo after photo of all of the beautiful and equally delectable goodies (imported and otherwise) that Eataly's whopping 50,000 square feet has to offer.

After chowing down on paninis (sopressata - provolone and a mortadella - mustard - robbiola) and guzzling Italian sparkling water, our stomachs and heads were better armed to battle the aggressive crowds. Speck, Italian butter, and fresh pappardelle were tossed into the basket as we haphazardly navigated our way through the food mecca, lusting over the marbled steaks and white truffles and curiously sniffing through the cheeses.

Will I be racing back? Probably not with much urgency. In its current state, it's a frenzied tourist trap and really not fit for a practical, efficient shopping experience. But a few months down the road, when the lines have (hopefully) diminished and the tourists have exhausated their rounds, I look forward to cozying up to one of the bar counters and ordering a platter of salumi and cheese while raising my glass to the end of the molto chaos.

Until then...

Eataly
200 5th Ave.

fancy food

My initial reaction to "What should we do tonight?" was going to be something along the lines of "Uhh, I don't know. Maybe a burger? A beer? Something casual?" But I didn't even have the opportunity to mutter those silly words of apprehensive indecisiveness because the question was answered for me, with "I have duck breasts to cook."

A mere five minutes prior, I had been frantically tearing recipe after recipe out of the October issue of Food & Wine while re-organizing my recipe binder (yes, that's right) and had come across one for Duck Breasts with Crispy Potatoes and Frisée Salad. To be honest, I've never cooked duck. And not only have I never cooked it, but I rarely even eat it--and never think to order it when I'm at a restaurant. But that is not to say that I do not enjoy it. And when someone's offering to cook you duck breasts, you'd have to be an unsophisticated idiot to decline.

Not one for appearing unsophisticated or idiotic, I ran over to the produce market to grab my contributions to the meal. Yukon gold potatoes, some thyme, a head of frisée, and a round of goat's milk brie for snacking on during the 45 minute confit process the potatoes were about to go through.

That's right, we were confit'ing the potatoes. As soon as I carefully transfered the pan of potato slices with a garlic clove and a sprig of thyme covered, entirely, with oil, and glanced to my left to see duck breasts being scored and generously seasoned with salt and pepper, I couldn't help but kind of laugh to myself. "This is a pretty fancy little meal, no?" To which he couldn't help but laugh too and exclaimed "We're fancy!"

I'll tell you what's fancy, though. The 2008 Man O' War Syrah. I couldn't shut myself up about how unbelievably delicious it was. Deep, dark, and rich without being overwhelmingly fruity or sweet. It was far and away one of the best (if not the best) bottle of red I've ever come across.

Survey says? The recipe needs some tweaking--no two ways about it. The confit'ed potatoes, for as much fat and time they took, retained almost no flavor. And for a root vegetable to be fried in duck fat after confit'ing in garlic and thyme to have little to no flavor is almost frightening. Terrifying, really. The recipe also called for adding white truffle oil to the vinaigrette for the frisée. And while I'm down for white truffle oil to be drizzle on anything, the white wine vinegar kind of killed it. I suggested doing a dijon mustard-pomegranate vinaigrette next time. And saving the truffle oil for the potatoes, hot and crispy out of the oven.

And to continue the air of fanciness, the evening concluded with a friendly little push-up and leg lift competition which will not be discussed here any further. But I will tell you this: I'm reminded of it every time I laugh. Because laughing...hurts.

Recipe: Duck Breasts with Crispy Potatoes and Frisée Salad

farmers market spottings

A Saturday morning stroll through the Union Square Farmers Market.

inspiration: wine tasting rooms

Absolutely lusting over these Northern California winery tasting room photographs via Remodelista. Aside from the fact that they make me want to drop everything and bust my behind to the nearest tarmac to hop a plane headed West, they're also incredibly inspirational just from a design aspect. The aesthetic in each and every one of these tasting rooms makes me deleriously happy and I can't exactly explain why. They just make sense. And they feel familiar. And subtly romantic. And they're in the wine country. And here I go again, dropping all my stuff and frantically mapquest'ing my route to JFK.

Olabisi Wines Tasting Room

Medlock Ames Winery

Outdoor Terrace at Cade Winery

Blackbird Vineyards

blind sparkling wine tasting

It's hard for me to articulate much of anything this morning because last night, my world got rocked. As in a warm, fuzzy, gluttonous, dream-like sequence of events which started with the promise of a blind sparkling wine tasting and then in walks a guy holding a bag which carries the makings for lobster rolls (with lobster from Cape Cod, I might add), followed by another two gentlemen with another four bottles of brown-bagged bubbly, and then I had to hold on to the counter for stability. Between the food and drink that was lying in my immediate future and the four-inch-high suede platform clogs I was sporting, my knees? They were a-knockin'.

And then the potato rolls hit the buttered cast iron griddle and I was hanging half my body out the window for air. This was a joke, right?

Nope. No joke. This was my real life Thursday night. There was also some triple-cream, pungently aromatic Brie, an aged goat's milk Gouda, sliced salami, hot and fresh-from-the-oven flatbread, and a green olive tapenade for spreading. And then the lobster salad, with the perfect meat to celery to mayo ratio was spooned onto the buttery, toasted rolls and I was just dumbfounded. Mouth agape. Turns out, there's nothing a male could do to be any more attractive than when they're handing you a homemade lobster roll on a toasted buttery potato bun. Nope. No, there is not. That is it. Take note, dudes.

I mean, get out of here with that claw meat!

As far as the bubbly goes, I jotted down tasting notes but they'll do no one any good. As usual, there was an interesting variety of bottles which challenged and excited our palates. But to be honest, I had checked out after my lobster roll. The names of the bottles will have to remain "TBD" until I've been pinched or woken up and the dream-sequence has ended.

Ain't bubbly grand?

weekend dinner party

I've been holding on tight to this Ad Hoc fried chicken for about four months too long. Here's the thing: While fried chicken might be synonymous with Summer picnics, you'd have to be cray-zay to fill up a big old cast iron cauldron with scalding hot, bubbling oil, while carefully frying batch after sweaty batch while the barometer outside (and soon to be inside) is creeping past 90F. No way, no how, not eva. But now that it's comfortably cool--and arguably chilly--a platter of perfectly crispy and flavorful fried chicken with a side of creamy mashed potatoes and cool, crunchy, cucumber salad has quickly become synonymous with the absolute best of the best that Fall has to offer.

'Cause I said so.

ad hoc fried chicken

cucumber salad with sour cream and dill dressing

yukon gold mashed potatoes with dijon-lingonberry gravy

Egly-Ouriet Champagne

"homemade" chocolate pudding

And before you reach for that 6-pack of your favorite brew, Jon Troutman of Cork'd suggests a different kind of fizz: "Fried food absolutely screams for bubbles. Because this is the ultimate in fried chicken, you should be drinking (what I consider to be) the ultimate in bubbles. Egly-Ouriet is a small producer in the Ambonnay region of Champagne, this wine combines unparalleled richness and finesse...all for under $50. Save your Dom P for the* club."

*I so tried to get him to change that last "the" to "da" but alas, can't win 'em all.

Ad Hoc Fried Chicken (keep in mind this requires an overnight brine so plan ahead)
Yukon Gold Mashed Potatoes (feel free to wing these as this recipe calls for LOTS o' cream)
Cucumber Salad with Sour Cream and Dill Dressing

Dijon-Lingonberry Gravy

2 tbsp. butter
2 tbsp. all-purpose flour
1 cup chicken stock
1/2 cup cream
2 tbsp. dijon or whole grain mustard
2 tbsp. lingonberry preserves

In a small skillet over medium heat, melt the butter. Whisk in the flour, cook for 1 minute, then slowly whisk in the stock. Allow it to thicken for a minute or so then add in the cream, mustard, lingonberry preserves, salt and pepper, and whisk. Reduce heat to warm and serve.

"Homemade" Chocolate Pudding: My-T-Fine (box mix) all the way. It most certainly lives up to its name. And then some. Don't scoff. I dare you to not eat it all before your guests arrive. DARE you!

Image above courtesy of Jun-Blog

taking my own advice (you should too)

Even though I didn't sit down to dinner until a staggering 10:15pm last night, my chirashi bowl was well worth the wait. And although I don't suggest starting a two hour marinade process at 8pm, sometimes that's just the way it goes. So what better reward for a grueling day than a piping hot bowl of homemade food? A heaping spoonful of ginger-infused sticky rice was topped with some shredded carrot, creamy avocado, sliced Japanese-style broiled chicken, and drizzled with a sweet soy-sesame sauce flecked with chili flakes. The contrasting textures and temperatures and flavors were so deliciously thoughtful and satisfying, I can't think of a more appropriate and well-received dish on a chilly, tiresome, yet massively rewarding Monday night.

chirashi sushi

Much to my dismay, on Saturday night, my roasted butternut squash was not developing the color I'd hoped for. Instead of caramelizing and crisping along the edges, it was practically steaming, in a 400F oven set to ROAST. To reiterate, it wasn't roasting, it was steaming. Frustrated, I glanced to my right and noticed Mark Bittman's How To Cook Everything, a Christmas gift I received last year but hadn't yet given it the full attention it deserved. I flipped through the index, looking for roasted butternut squash and found: nothin'. How To Cook Everything couldn't tell me how to properly cook roasted butternut squash. Slightly discouraged and muttering, "Seriously, Bitty?" under my breath, I flipped through a couple more pages and ended up on a chart of sorts explaining Sushi Bowls, also known as Chirashi Sushi. Bittman explains:

"Chirashi means 'scattered' and that's exactly what this is: various ingredients scattered over sushi rice."

I don't know about any of you, but I've been stuck in a lunch and dinner rut. I've exhausted all my go to options to the point where I'm developing a less than palatable reaction to them. But a sushi bowl (for a girl who craves sushi on the regular) was just the answer to my epicurean question of: what ELSE is for dinner?!

Here are a few of the combinations I found the most interesting. Each bowl of sticky rice gets a protein (meat, fish, or tofu), a vegetable, and a suggested sauce and/or topping:

Broiled or grilled chicken, Japanese style* with shredded vegetables (i.e. grated raw cucumber or carrots) topped with a soy dipping sauce and/or soy-based marinade

Pan-roasted tuna steaks with sliced avocado and mayo flavored with wasabi and topped with thinly sliced scallion

Grilled or broiled pork chops with Japanese pickles (found in Japanese market) or spicy Asian-style pickles, topped with toasted sesame seeds

Pan-cooked salmon with roasted scallions, Asian style**, and topped with ponzu sauce

Oven-fried sesame chicken with quick-cooked bok choy and pickled ginger

Broiled (or grilled) Chicken, Japanese Style*

1/4 cup soy sauce

3 tbsp. sake or dry white wine

2 tbsp. mirin (or 1 tbsp. honey mixed with 1 tbsp. water)

3 scallions, roughly chopped

1 tbsp. minced garlic

1 tbsp. minced fresh ginger

1 whole chicken (3 to 4 lbs.) trimmed of excess fat and cut into 8 pieces, or any combination of parts

neutral oil, like grapeseed or corn, for brushing

lemon wedges for garnish

Mix everything together except the oil and lemon wedges in a large baking dish or heavy plastic bag. Cover and refrigerate for at least 2 hours and as long as overnight, turning occasionally. When you're ready to cook, heat the broiler to moderate heat and put the rack about 6 inches from the heat source.

Start with the skin side down and broil, making sure the bird does not burn, until it's nearly done, about 15 minutes, then turn and cook until done, 5 to 10 minutes longer.

Serve hot, warm, or at room temperature with the lemon wedges.

Roasted scallions, Asian Style**

Heat oven to 400F. Drizzle 2 bunches of scallions with 1 tbsp. peanut oil, 1 tbsp. dark sesame oil, salt and pepper. Spread scallions out on baking sheet and roast, turning once or twice until lightly browned and tender, about 20 minutes. To finish, drizzle with 2 tbsp. rice vinegar, toss, and serve.

radicchio with pappardelle

It's flippin' cold. And irritatingly windy. But it's FRIDAY! So I'm willing to turn the other wind-burned cheek on this whole weather thang.

Friday also allows for a certain level of indulgence. Although apparently this past Wednesday did too, which entailed a post wine tasting trip to Bar Boulud where we sipped on a bottle of private label Champagne and then a Northern Rhone Syrah and recklessly nibbled on pomme frites dipped in homemade mayonnaise and cheese and charcuterie plates that could make you blush. Let's just say I woke up with more of a moral hangover than anything else. I'm going to need to hire someone else to deal with my credit card bill this month. Because I'm not looking at it. (Mom, please don't call me to talk about this. Love you. XO.)

In an effort to save a little cash, how about dining in tonight? I just came across this recipe from Saveur for radicchio with pappardelle and it just sounded so perfectly appropriate. I imagine topping each serving with a poached egg could take things for a turn to ethereal.

Radicchio with Pappardelle

Recipe Courtesy of Steven Wagner for Saveur

2 heads cioggia or treviso radicchio

1 medium yellow onion, peeled and chopped

1/4 lb. pancetta or slab bacon, julienned

3 tbsp. extra-virgin olive oil

salt and freshly ground black pepper

1 lb. pappardelle

freshly grated parmigiano-reggiano

1. Core, then julienne, chioggia or treviso radicchio.

2. Heat oil in a large skillet over medium heat. Add pancetta and brown, stirring occasionally, for 5-10 minutes. Reduce heat to medium-low and add onions. Season with salt and pepper and cook, stirring occasionally, until onions are golden, about 30 minutes.

3. Meanwhile, cook pappardelle in a large pot of salted water until al dente, about 8 minutes. Drain pasta, reserving 1/2 cup cooking water. Add radicchio to onions and pancetta and cook, stirring until radicchio is wilted, about 3 minutes. Add pasta and reserved cooking water, mix well, season with salt and pepper, and serve topped with freshly grated parmigiano-reggiano.

Image above courtesy of Saveur

inspiration for down the road

Every now and then, I have to remind myself that I have bigger and better dreams ahead of me. Because when I start to think a little too hard about what is I want to be doing and the complications and difficulties that are associated with getting there, a girl can become just a little too overwhelmed, a little too quickly. Which is why I like reminding myself that someday, down the road, I'm going to have a little place of my own. A small, casual restaurant with approachable but thoroughly interesting and delicious food, an approachable but diverse wine list and craft beer selection, and a lobster bake every Sunday in the Summer. My restaurant will be near the water. My restaurant will be fabulous in every way. With a pitch like that, how could it not be, right?

We can discuss your standing reservations later. Because I just came across these photos for the new Lower East Side restaurant The Fat Radish (the word "fat" will be nowhere to be found in my restaurant) and I let out a gasp. This is my aesthetic, actualized. A Scandinavian feel with undeniably Parisian accents. The minimalistic yet warm and inviting look is one that I stand behind. It makes perfect sense to me. And it's the kind of environment that encourages relaxation but with a certain air of sophistication. Behold the look book for the restaurant of my future:

Photos courtesy of Eater

weekend dinner party

Why hello, Fall! It is absolutely Autumnal outside today and no other weather gets me more excited to get into the kitchen than when the air is crisp, the sun shining, and the sweet, unmistakable scent of fallen leaves with a hint of mesquite fills the air. No more having to take breaks to relieve myself in front of the AC or sticking my red hot head in the freezer. And lemme get a Hallelujah up in here for that.

You know what else? I'm very much into Fall produce. Butternut squash, mushrooms, brussels sprouts, apples, and more, they're the kind of things that beg for experimentation in the kitchen. They are the kind of things that get me up and out of bed, bright eyed and bushy tailed, early on a Saturday morning.The promise of a day devoted to nothing but my own agenda and the produce that will be the inspiration behind dinner. And this weekend? It's the undeniably adorable and equally delicious brussel sprout.

belgian endive and apple salad with parsley

crostini with saint andré

2008 Chablis

spaghetti with shaved brussels sprouts and pancetta

2008 Produttori Nebbiolo

The endive and apple salad along with a piece of baguette smeared with some creamy, pungent cheese could (and will be) a lunch or dinner on its own any day of the week. Just thinking about the anticipated combination of those flavors puts a smile on my face. Jon Troutman of Cork'd says that the 2008 vintage was a phenomenal year for all Chablis. If you're looking to impress, go with a Premier Cru but if you're looking for a value play, go for a village level. The pairing will be heavenly either way.

I'm fairly certain that if you're trying to get a picky eater to try something new, tossing it into some pasta is a sure fire way to get them to take a bite. Salty, cured Italian meats never hurt either. The combination of pancetta and brussels sprouts is earthy and faintly smokey and transcends the tiny green globes to a level of pure divinity. And when paired up with a Nebbiolo from Langhe, Italy in Piedmont, visions of cherubs will start to appear. Jon suggests the 2008 Produttori Nebbioli, which at under $20, he says is a screaming value.

So grab a few white gourds (good luck finding them, but if you do, holler atcha gurl) and place them down the middle of your table, with a handful of white votives weaving their way in and out, and start chilling that Chablis. This weekend dinner party is going to be pretty fabulous. And luckily, no sweat either.

Recipes:

belgian endive and apple salad

spaghetti with shaved brussels sprouts and pancetta

Photo above courtesy of The Kitchn

thai coconut salmon

A huge, big, fat thank you to all of you that joined me on UStream last night for a little impromptu cook-along! I had a blast seeing the strong Loyola Greyhound presence and answering some questions along the way. Much to my dismay (and yours too, I'm sure), I forgot to record last night's demo. And I also neglected to take any pictures. Total amateur hour on my end. But trial and error is the name of the game and next time, I'll be rip, rearin', and ready to go.

A glitch or seventeen are bound to happen then, too. But isn't that half the fun?

Here's the recipe for last night's Thai Coconut Salmon.

Thai Coconut Salmon with Baby Bok Choy

Serves 2

1 lb. fresh salmon filet(s)

1 can lite coconut milk

1/2 tbsp thai fish sauce

1 inch piece of fresh ginger, smashed

2 cloves of garlic, smashed

sprinkle of red pepper flakes

1 or 2 baby bok choy, sliced crosswise

small handful of chopped fresh cilantro

salt and pepper to taste

In a medium-sized skillet over medium-high heat, pour in half the can of coconut milk along with the smashed ginger, garlic, red pepper flakes, and fish sauce. Stir to combine, then bring to a bubble. Reduce the heat to medium-low and allow to simmer for about 5-6 minutes.

Season the salmon with salt and pepper. Remove the garlic and ginger from the pan. Add in the other half of the can of coconut milk and stir. Slip the salmon, skin-side down, into the coconut sauce, being sure to spoon some of the sauce on the top of the filet(s). Cover with a lid and allow to cook for 5-6 minutes. Add in the baby bok choy and cilantro, give a quick toss, and allow to cook, covered, for another 3-4 minutes or until both the salmon and the bok choy are just cooked through. Taste for seasoning and adjust.

Serve with steamed white or brown rice and a sprinkle of some more fresh chopped cilantro.

Image above courtesy of The Home Executive

nyc wine and food festival

Two days. Two consecutive Grand Tastings. Here are just a few of the stand-out bites and sips.

Truffled cheese polenta topped with a quail egg, pinenuts, and parsley from reBAR

Yes, I'm still on the full side. Why do you ask?

weekend dinner party

As I sit here typing this, my fingers are aching from the cold. Every few minutes I stop to rub them together and/or sit on them for a few awkward minutes. And I'm indoors. The iced tea I'm sipping on probably isn't helping, nor are my bare legs (oh the things we do for the sake of fashion). But the fact of the matter is, it's far chillier than it should be on October 6th and I'm less than thrilled about it. Gone are the days of running outside to soak up a healthy dose of Vitamin D. No, now it's time for cashmere socks, a military jacket, and your Le Creuset on the stove with Chicken in Riesling bubbling away.

Here's what's going on this weekend. Finalize that guest list.

marinated mushrooms

Barossa Valley Cabernet Sauvignon

chicken in riesling

endive and radicchio salad with dijon vinaigrette

Alsatian Riesling

swedish apple cake

Marinated Mushrooms

1 lb. button mushrooms (halved or quartered if large)

6 tbsp. olive oil

2 cloves of garlic, smashed

salt and pepper

4 tbsp. balsamic vinegar

1 tsp. honey

1 tsp. fresh thyme, finely chopped

2-inch piece of lemon peel

In a large, heavy-bottomed skillet over high heat, add in about 2 tablespoons of olive oil, the mushrooms and smashed garlic cloves. Sprinkle with some salt and cook until well browned, about 12 minutes or so (until all liquid has been cooked out). Add 2 tablespoons of the balsamic vinegar and cook for another 2 minutes. Remove the mushrooms from the heat and allow to slightly cool (discard garlic cloves). Transfer the mushrooms into a bowl, and add the rest of the ingredients (remaining olive oil, balsamic, honey, thyme, and lemon peel), season with salt and pepper, toss, and allow to marinate for at least 4 hours before serving.

Chicken in Riesling

Endive and Radicchio Salad

Swedish Apple Cake

Photo above courtesy of Marcus Nilsson for Gourmet, March 2008

korean bbq meets stir fry

I'm not big into stir frying. It's not that I have anything against stir frying, per say, but more that I just never think about it. And on Sunday night, I still wasn't thinking about stir fry. I was thinking about making some Korean BBQ: Beef Bulgogi. Thinly sliced rib eye steak gets marinated in soy sauce, sesame oil, ginger, garlic, scallions, chili flakes, and a sprinkle of sugar. Then into a hot pan it goes until it's just cooked through and then it's served in lettuce cups with a spoonful of rice.

But I was feeling a little vegetable-deprived. To be fair, I was feeling extremely vegetable-deprived. Because pizza toppings don't count as a serving of veggies, Kiira. So after I'd cooked my ridiculously aromatic marinated rib eye, I removed it from the pan and threw in a generous amount of broccoli florets (seriously though, how great is broccoli?), a handful of grated carrot, and some shredded green cabbage. I placed the lid back on for about two minutes so the veggies could steam then added the meat back in, gave it a few Martin Yan-Can-Cook tosses and just that quickly, my dinner (and lunch for the next day) was completed. I could barely wait long enough to spoon some rice into a bowl, garnish the plate with a few extra scallions, and snap a picture before ravenously diving in.

This little number is better than take-out. And you know how I know that? Because the previous Sunday I spent $20 (it still makes me cringe) on a pathetic ginger chicken and oyster mushroom dish and an order of duck-basil spring rolls with a pineapple dipping sauce. Yes, I know how good that sounds. I mean, obviously I know how good that sounds. C'mon, that's why I ordered it. But as I sat there, regretfully watching Carrie push away the sweet, sweet Aiden, trying to find the good in my $20 Thai take-out, I felt taken advantage of. Cheated. Wronged. Mediocrity has no place in this life of mine. Just as Aiden had no place in Carrie's.

And that's why now, I stir fry.

Korean BBQ Stir Fry

1 lb. rib eye steak, thinly sliced against the grain

2 cloves of garlic, grated

1 tbsp. fresh ginger, grated

sprinkle of chili flakes

sprinkle of sugar (about 1-1/2 tsp.)

2 scallions, finely chopped (whites and greens separated)

1/4 cup soy sauce

1 tbsp. sesame oil

1/2 yellow onion, sliced

1 cup of broccoli florets

1/3 cup grated carrot (small handful)

3/4 cup shredded cabbage (large handful)

Combine the garlic, ginger, chili flakes, sugar, the whites of the scallions, soy sauce, and sesame oil in a ziplock bag. Add in the sliced rib eye and allow to marinate in the refrigerator for at least an hour.

After it's marinated, heat a non-stick pan over high heat and add in a drizzle of a neutral oil. Add in the steak with all of the marinade and allow to cook, quickly, on both sides. About 3 minutes total. Remove the steak from the pan and then add in the onion, broccoli, carrot, and cabbage. Give it a toss then place a lid on the pan and allow to steam for about 2 minutes.

Add the steak back in, toss again, and turn off the heat.

Serve over white or brown rice with a sprinkle of the greens of the scallions.