Galbi (Korean BBQ)

Ingredients

4-6  pounds of Korean short-ribs

1 1/2 cups  soy sauce

3/4 cup white sugar

1/4 cup sesame oil

5 cloves of garlic, minced

1/2 of a medium yellow onion, chopped

3 large green onions, cut into small pieces

2 tbl toasted sesame seeds

1/2 tsp of red pepper flakes

DIRECTIONS:

Place ribs in a large ziplock bag or a dish that can hold them all  (I used a large pot with lid).  Combine all the ingredients together and stir for 1 minute.  Pour the marinade into the pot, dish, or ziplock  over the meat making sure ll the ribs have been coated.  Cover and refrigerate over night.  The next morning make sure to place the ribs that were on the bottom on top, and vice versa.  Continue to refrigerate until its time to grill.

Heat grill to medium-high heat and when the grill is nice and hot add meat.  Grill each side for 3-4 minutes.  Garnish with addional slices of green onion and toasted sesame seeds.

Citrus Chicken Teriyaki

Don't you have days when you wonder how much sugar you are taking? I am not really a big dessert eater and I don't use refined sugar on my oat bran every morning.  But my husband noticed that I have a thing for slightly sweet savory dishes. I must admit that I put a teaspoon or two of brown sugar on my spaghetti ( just because I don't want it too tart) and some other dishes.

A few months back my doctor told me that due to all the medicines I have been taking for the pain (from a car accident three years ago), it has affected my liver and my blood pressure and I am pre-diabetic.

Anyway, I try to regulate my sugar and that is why I make almost everything from scratch so I can monitor what ingredients I put in the food I eat.  Teriyaki is one of my favorites but it has way too much sugar.  I found a recipe that substitutes sugar with fresh orange juice.  The natural sweetness of the orange replaces the sugar called for in  this dish.

This is not like your regular teriyaki that is way too sweet.  This recipe just has a hint of sweetness but not too overpowering (that you think there's candy in you food).

Hope you enjoy this version.

Ingredients

1/4 c low sodium soy sauce (or gluten free Tamari)

2 tbsp orange juice

1/2 tsp. ginger, peeled & grated  (or 1/8 tsp ginger powder)

1 garlic clove, chopped

pinch cayenne

2 pounds chicken

salt and pepper

Directions

Get a gallon resealable bag.  Combine soy sauce, orange juice, ginger, garlic and cayenne.  Set aside.

Remove the skin from chicken.  Season with salt and pepper.  Place chicken slices in the gallon plastic bag.  Seal bag and turn to coat chicken with the marinade.  Refrigerate for at least 2 hours or overnight (for best results).

Brush grill rack with oil (or with cooking spray).  Preheat grill to 300 degrees F or to medium heat. Remove chicken from marinade. Place chicken on grill and grill cover for 50 to 55 minutes (depending on the thickness of the chicken) or until no longer pink in the middle.

You can also fix this in the oven at the same temperature.

Serve with brown rice and a side of grilled vegetables.

"Kofta" Kebab - Grilled Ground Meat on Skewers

"Kofta" is the Middle Eastern version on a meatloaf.  It usually prepared in a "ball" form using ground meat - usually beef or lamb.

"Kebab" or Kabob on the other hand refers to meat in a skewer cooked over or next to flames. Nowadays, depending on preferences and diets, "kebabs" are fixed using other ingredients such as goat, chicken, turkey, pork, fish, seafood, falafel or even tofu.

We like to explore different tastes and flavors so we tried the Middle Eastern traditional Persian Kofta Kebab since all the ingredients that it needed were handy.

A simple healthy and quick dish, not to mention flavorful.

Ingredients

1 lb ground lamb (you can also use beef, chicken, pork or turkey)

1 large onion, minced

1 egg

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon cinnamon

wooden skewers soaked in water

Directions

Pre-heat grill to around 350 degrees.

In a large bowl mix onion, egg, salt, pepper and cinnamon.

Add meat.  Mix until all ingredients are well incorporated.

Pour a little bit of oil in you palms and take a handful of the mixture and form it around the skewer.  Make a sausage like link wrapped around the skewer.

Grill kebabs until cooked through (about 6 minutes).

Serve with lemon wedges, hummus, rice or pita bread.

Greek Chicken (Turkey) Kabob

I always make sure that we always have chicken and turkey in the house.  Lately, when we are not too busy, we marinate our meats in advance so when we need it, we will just thaw it and toss it in the grill or oven.

Since it was Labor Day, we tried to keep the tradition of grilling on this holiday but opted for the healthier version.

Ingredients

2 lbs turkey or chicken (breast or thigh), sliced thinly into medallion sizes
1/2 cup olive oil
2 freshly squeezed lemon juice
3 large garlic cloves, minced
2 tbsps Dijon mustard
2 tbsps dried oregano
1 tsp dried thyme
2 tbsps chopped fresh parsley
1 tsp freshly ground black pepper
1 tsp dried rosemary

Directions

In a large bowl put all ingredients (except the turkey/chicken). Mix until well incorporated.

Add turkey/chicken slices and mix until slices are well coated.

Cover bowl with plastic wrap or transfer to a resealable bag.

Marinate for 4 hours to overnight.

When ready to cook, leave the marinated turkey on your counter until it reaches room temperature.

Meanwhile, soak skewers in water to avoid burning.

Preheat grill medium-high heat

Thread the meat in skewers.

Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, and baste with leftover marinade.

Cook until meat is cooked through.

Cucumber & Yoghurt sauce

1/2 cup sour cream
1 tbsp mayonnaise
1/2 tsp minced garlic or garlic powder
juice of half a lemon
1 medium cucumber peeled, seeded, peeled and finely chopped, or grated
1/2 tbsp salt (for cucumber)
salt and pepper to taste
Directions:

Put the cucumber in a bowl and sprinkle with a little salt.

Let rest for 10-15 minutes to allow extra juices to escape the cucumber.

With a paper towel, gently squeeze juices from the cucumber.

Put the rest of the ingredients in the bowl and mix well (I don't rinse the cucumber).

Add salt and pepper to taste.

Refrigerate for a couple of hours prior to using (if you can).

For a smoother sauce, put in blender and pulse for a few seconds.