Wednesday, March 19, 2008

Bulgogi-Korean Barbequed Rib Eye Steaks
When I was in second or third grade, we had a Korean minister come to the little Methodist church that my family attended. Reverend Sun was his name-Han Yung Sun I think was his full name. He and my father became good friends and my family found itself in church alot during his tenure. A couple of times Reverend Sun would make Korean food after church on Sunday. Our tiny little church basement got smokey with exotic aromas and what was unusual flavors for small town Mid-America in the 1960's. The noodles and thin strips of beef that emerged from the kitchen were a revelation to say the least.

I don't recall Reverend Sun's noodles enough to even try to recreate them, but the beef must have been Bulgogi-and it surely must be one of the signature dishes of Korea. I decided to revisit my Korean food memories and create a Sunday lunch for some friends. Instead of thin strips of beef, I used whole rib eye steaks grilled outside over real charcoal.

I accompanied the steaks with three flavorful and unusual Asian salads. Sesame-corn salad, Eggplant, and Carrot. For dessert Dan and I made a chocolate lamb cake-since it is close to Easter-we shared the steps in creating a "black sheep" .

Friday, March 14, 2008


During my recent vacation, I did cook one evening in the kitchen of my parents condo. Before I left St Louis, I froze some Rib Eye steaks and shipped them with dry ice to the island (you just can't buy decent beef in most places without alot of research), fresh shrimp and oysters are another story. They are abundant and delicious. We picked some up from my mom's favorite shop along the gulf in Port Isabel. Next we picked up some cauliflour from a farm stand. So we started dinner with oysters while I grilled steaks out by the pool and made a cauliflour gratin (from Barefoot In Paris cookbook bu Ina Garten).

We also had a salad with succulent avocados and tomatoes-also purchased at the farm stand. The cauliflour, avocados, and tomatoes were brightly flavored with that unmistakable vine or tree ripened and just picked freshness.
I topped the oysters with a crumb and crab mixture and ran them under the broiler briefly.

Wednesday, March 12, 2008

South Padre Island
I've been on vacation recently. My folks stay on Padre Island during the winter (for over 15 years now), so I use it as a mid winter get away myself. It was cold and snowing in St Louis as I left. It was 80 degrees and partly sunny on the island when I arrived. Of course we went to Mexico a couple of times. We ate a a rather fun restaurant called Angel's. Located on the third floor of an atrium building. Many of the restaurants are similar. Sort of fancy in that the waiters are in tuxedos, and there is usually live music-in this case an organist. They have the usual touristy food, but also more fish dishes and goat-which you don't see on the US Menus. They serve Margarits with olive garnish and were also selling many Bananas Foster with great showmanship. It was lots of fun.