GRILLED BONELESS PORKCHOPS IN APPLE CHUTNEY

Ingredients

Chutney:

1 tablespoon butter

5 cups (1/4-inch) cubed peeled apple (about 3 apples)

¼ cup dried cranberries

3 tablespoons brown sugar

3 tablespoons cider vinegar

2 teaspoons minced peeled fresh ginger

¼ teaspoon salt

¼ teaspoon dry mustard

⅛ teaspoon ground allspice

Pork:

¾ teaspoon ground chipotle chile pepper

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon ground coriander

¼ teaspoon black pepper

4 (4-ounce) boneless center-cut pork loin chops, trimmed

Cooking spray

Step 1

To prepare chutney, melt butter in a nonstick skillet over medium-high heat. Add apple; sauté 4 minutes
or until lightly browned. Add cranberries and the next 6 ingredients (through allspice); bring to a boil.
Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally.

Step 2

To prepare pork, while chutney simmers, heat a grill pan over medium-high heat. Combine chipotle and
next 4 ingredients (through black pepper); sprinkle over pork. Coat grill pan with cooking spray. Add pork
to pan; cook 4 minutes on each side or until done. Serve with chutney.
Step 3

Slender haricots verts are a pretty and quick-cooking complement to the meal. Heat 2 teaspoons olive oil
in a large nonstick skillet over medium-high heat. Add 12 ounces haricots verts to pan; cook 3 minutes,
stirring occasionally. Stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 2 thinly sliced garlic cloves;
cook 5 minutes or until garlic is lightly browned
ROAST PORK ASADO

INGREDIENTS

2-3 tablespoon oil

1 kg pork shoulder

2 cloves garlic minced

1 medium onion chopped finely

½ cup soy sauce

2 tablespoon cooking rice wine optional

¼ cup brown sugar

2 teaspoon five-spice powder

1-2 cups water

2 teaspoons cornstarch dissolved in 2 tablespoon water

INSTRUCTIONS

Heat oil in a pot over medium heat. Sear the pork shoulder slab on all sides just until lightly browned.
Remove meat from oil and set aside.

From the same pot with oil, saute garlic and onion until limp and aromatic.

Add back the meat. Pour in soy sauce and cooking rice wine and add the brown sugar and five-spice
powder and cook until sugar has caramelized.

Pour in water enough to cover the meat. Cover pot with lid and let it simmer over low heat until meat is
fork-tender.

Remove cover and turn the heat to medium-high to reduce the liquids. Add the cornstarch slurry and
simmer until the sauce becomes thick.

Take the meat from the sauce and let it rest for 10 minutes on a cutting board. Slice the pork into thin
slices.

Arrange the slices on a serving dish. Drizzle the thick sweet-savory sauce on top of the meat and serve
while still warm.
BABY BACK RIBS

Ingredients

2 racks baby back ribs (about 4-1/2 pounds)

3/4 cup chicken broth

3/4 cup soy sauce

1 cup sugar, divided

6 tablespoons cider vinegar

6 tablespoons olive oil

3 garlic cloves, minced

2 teaspoons salt

1 tablespoon paprika

1/2 teaspoon chili powder

1/2 teaspoon pepper

1/4 teaspoon garlic powder

Dash cayenne pepper

Barbecue sauce, optional

Directions

If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar,
vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs.
Turn to coat; cover and refrigerate overnight, turning occasionally. Cover and refrigerate remaining
marinade.

Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of
ribs.

Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side.

Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook
until pork is tender, turning and basting occasionally, 20-40 minutes long
BEEF STROGANOFF

Ingredients

▢600 g / 1.2 lb fillet steak / boneless rib eye (Note 1)

▢2 tbsp vegetable oil , divided

▢1 large onion (or 2 small onions), sliced

▢300 g / 10 oz mushrooms , sliced (not too thin)

▢40 g / 3 tbsp butter

▢2 tbsp flour (Note 2)

▢2 cups / 500 ml beef broth , preferably salt reduced

▢1 tbsp Dijon mustard

▢150 ml / 2/3 cup sour cream

▢Salt and pepper

SERVING:

▢250 - 300 g / 8 - 10 oz pasta or egg noodles of choice (Note 3)

▢Chopped chives , for garnish (optional)

Instructions

Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm /
1/5" strips (cut long ones in half), discarding excess fat.

Sprinkle with a pinch of salt and pepper.

Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with
tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave
untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and
that it will be raw inside.

Add remaining 1 tbsp oil and repeat with remaining beef.

Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add
mushrooms.

Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).

Add flour, cook, stirring, for 1 minute.

Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream
will "melt" as it heats).

Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream
(3 - 5 minutes), adjust salt and pepper to taste.

Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately.
(Note 4)

Serve over pasta or egg noodles, sprinkled with chives if desired.

Ingredients

▢1 1/2 lbs. boneless beef short ribs, cut into cubes

▢5 tablespoons cooking oil

▢1 stick cinnamon (about 2-inch length)

▢3 cloves

▢3 star anise

▢3 cardamom pods

▢1 lemongrass (cut into 4-inch length and pounded)

▢1 cup thick coconut milk (coconut cream)

▢1 cup water

▢2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds)

▢6 kaffir lime leaves (very finely sliced)

▢6 tablespoons kerisik (toasted coconut)

▢1 tablespoon sugar or palm sugar to taste

▢salt to taste

Spice Paste:

▢5 shallots

▢1 inch galangal

▢3 lemongrass (white part only)

▢5 cloves garlic

▢1 inch ginger

▢10-12 dried chilies

Chop the spice paste ingredients and then blend it in a food processor until fine.

Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry
until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk,
tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.

Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the
meat.

Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender
and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and
save some for overnight
GALBII JJIM (KOREAN BRAISED BEEF)

Ingredients

MAIN

▢1.5 - 1.8 kg bone-in beef short ribs (3.3 to 4 pounds)

▢1 1/2 cups water

▢2 carrots (275g / 9.7 ounces), cut into medium size pieces

▢8 dried jujube (optional)

▢10 ginkgo nuts , peeled (optional)

▢10 chestnuts , peeled (optional)

SAUCE

▢1 red apple or nashi/asian pear, (170g / 6 ounces), cored & chopped

▢1/2 onion (60g / 2 ounces), peeled & chopped

▢6 Tbsp regular soy sauce

▢2 Tbsp brown sugar

▢2 Tbsp honey

▢2 Tbsp rice wine (mirin)

▢1 Tbsp minced garlic

▢1 tsp sesame oil

▢5 whole black peppers

Instructions

Soak the beef ribs in cold water for 10 to 20 mins. This is to draw out the red liquid (which looks like
blood) from the meat. Change the water a few times during this time.

Blend the sauce ingredients in a mixer or food processor. Set it aside until needed.

In a large pot, in rolling boiling water, boil the ribs for 6 to 8 minutes over medium high heat. Drain the
water and rinse the ribs in cold running water. Cut off any obvious excess fat from the ribs.

Place the ribs in a dutch oven and pour the water in (1 & 1/2 cups). Add 2/3 of the sauce. Boil them over
medium heat for about 30 mins, covered. Stir gently and change the position of the ribs. Reduce the
heat to medium low and continue to simmer for about 10 minutes, covered.
Add the remaining ingredients (carrots, jujube, gingko nuts, chestnuts and the remaining sauce) and
continue to simmer it over medium low heat for about 20 mins, covered.

By now the ribs should be fully cooked, but they may not be tender. Continue to simmer them over
medium low heat until your desired tenderness is achieved. (I normally simmer it for an additional 1
hour, covered.) Depending on how long you simmered it, you may still have a reasonable amount of
sauce/liquid left in the pot.

To boil it off, you can heat up the stove to medium high heat and boil it for 10 to 12 minutes, covered.
This should thicken the sauce and leaves just the right amount of it at the bottom of the pot.
Alternatively, you can continue to boil off the sauce over medium low heat until the sauce nearly
disappears.

Serve galbi jjim hot with steamed rice and other Korean side dishes. To reheat, add 1/3 cup of water in a
dutch oven and boil it for 5 to 7 mins over medium high heat, covered.