June 19, 2008
Four Foods on Friday #34
Gather round, foodaholics. It’s time to play with our food again for Four Foods on Friday. Val has posted four questions on her blog. If you’d like to particiapate, write a post on your own blog answering the questions. Put a link to your post in the comments below Val’s post (linked above.) She’ll write nice things about all of us, discuss our answers and give each of us a little linky love when she does her round-up post. Here are this week’s questions:
1. What is one food that is grown, produced or made near where you live.
Most of the produce that is grown here can grow year-round, so we have plentiful supplies of fruits and vegetables. I try to do as much of my shopping as possible here on my own Waianae Coast and to buy Waianae products whenever I can. There are quite a few farms out here in the country, so I can get fresh-fresh stuff that’s never seen a shipping contianer. I’m looking forward to a farmers’ market that will be held this Saturday, and to a new line of organic Waianae produce that will begin appearing at my local market tomorrow.
Hm, I’ve forgotten. What was the quesitons? Oh, yeah - papayas!
2. What is one food from another location that you haven’t had anything like anywhere else.
I’ve mentioned it before but it’s what always comes to mind when I think of stuff I can’t get here, so - New Orleans French bread. It’s not like French bread from any other place and I really miss it!
3. What is your favorite food from somewhere else?
Same as above - and the po boys made on New Orleans French bread. I should organize my expenses with budgeting software and start saving for a trip back to my roots so I can have me a good old roast beef po boy.
4. Share a family, ethnic or international recipe.
Kalbi Ribs
This is a really popular entree on the plate lunches we buy at drive-ins (which you can’t drive into anymore, but they’re still called that.) It’s a local version of Korean barbecue beef short ribs. The ribs are a peculiar cut, but you can get your butcher to do it for you. Ask for a flanken, but across the bone into thin cuts, about a quarter of an inch thick. Our grocery stores carry them already cut this way. If there’s an Asian market near you, try there. I made up my own recipe for Kalbi Ribs based on what I thought I was tasting in them and have used it for several years. For purposes of FFoF I thought I should look up an “official” recipe. Turns out all of them are different from mine, but similar. The one below is from RecipeZaar, which has a fabulous collection of recipes (you probably already know that.)
2-3 lbs short rib of beef
3/4 cup soy sauce
3/4 cup sugar
3/4 cup water
3 inches piece fresh ginger, sliced
1 garlic clove, minced
1 tablespoon sesame oil
Directions
1. Combine all ingredients and marinate ribs for 4 hours.
2. Broil or barbecue to desired degree of doneness. Most of us over here cook them until there’s a slight char on them but they’re still a little pink inside.
I’ve never put sugar in mine. I put sesame seeds in the marinade if I’m sharing the meal, but leave them out if it’s just me (seeds are tough on my ailing tummy.) Some of the recipes I found online called for a little mirin (sweetened Japanese rice wine) in the marinade. I’ve never tried that, but will next time. Sugar, though? Meh! I don’t think so!
Technorati Tags: food, kalbi ribs, kalbi ribs recipe, meme
Posted by skeet @ 6:57 pm • Food and beverage, Meme
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June 20th, 2008 at 5:58 am, Anele Says:
YUM! Your post has made me the hungriest! LOL
June 20th, 2008 at 5:07 pm, valmg Says:
Thanks for playing FFOF!
Stumbled.
Cafe au lait from cafe du monde in New Orleans. Good stuff.
June 20th, 2008 at 6:11 pm, Fun, Crafts and Recipes | What I learned from Four Foods On Friday 34 Says:
[…] Skeet shared a recipe for Kalbi ribs. She lives in Hawaii and papayas grow in her area. […]
June 20th, 2008 at 8:24 pm, Whim Says:
I really have to try that New Orleans french bread.
June 20th, 2008 at 10:46 pm, clair Says:
Mmm, I used to eat Korean food when I was in California but here, not often. I love their barbecue ribs. Adding Chinese wine also gives it a great flavor. Will definitely try this recipe :), thanks Skeet.
June 21st, 2008 at 8:18 am, Karen Says:
I wish I would have tried some NO French bread. Darn. Your recipe looks like a keeper.
I totally understand your ice cream post. There is nothing like waiting all day to have that yummy bowl of ice cream before bed. Then when you go to scoop it there isn’t any. Sigh.
June 22nd, 2008 at 3:20 am, corrin Says:
Skeet - is the sugar the only tweak to your recipe? I’d like to try yours!
June 24th, 2008 at 5:25 pm, Charla Says:
That’s awesome how you get really fresh produce. I remember how wonderfully fresh the pineapples were.