Recipe of the week: Boneless Asian Short Ribs

I only have 2 other meat eaters in the house so I don't tend to buy a whole lot of meat these days. I think I bought a 1 pound package and sliced the pieces in half. Sadly, my grill is out of gas so I had to use a grill type pan in my broiler but the results were still great. The meat was nice and tender. I served mine with artichokes and green beans sauteed with mushrooms, onions, and olive oil. Let me know what you think. A Votre Sante!


Boneless Asian Short Ribs

1-2 lbs of boneless beef short ribs thinly sliced (if you have more than that double or triple the marinade)

2 cloves chopped garlic
2 Tbsp soy sauce
2 Tbsp rice wine vinegar (if you don't have any use apple cider vinegar)
1/4 cup coffee (optional if you have it, the caffeine helps make the meat tender)
2 Tbsp orange juice (about 1/2 of a large orange)
1 Tbsp brown sugar
1 1 inch chunk of ginger peeled and finely chopped
1 Tbsp sesame oil (olive if you don't have it)
2 finely chopped scallions
1 Tsp black pepper
pinch of crushed red pepper flakes (optional)


Combine all the ingredients. Place beef in a large bowl with a lid or a resealable zipper bag or two, squeeze the air out of the bag. Marinate 3-24 hours. The longer the better. Preheat your grill, or your broiler.

Remove the meat from the marinade and pat dry with a paper towel. Place meat on grill. Close the lid and cook, without moving the meat, until it is well marked 5 to 7 minutes. Flip it over and repeat, the meat may need 1-2 minutes longer if it's on the thick side. Enjoy!

Recipe of the week: Asparagus Artichoke Salad

I saw a recipe similar to this over the weekend and decided I wanted to try it, of course with my own twist. I roasted the asparagus with a little olive oil, salt, pepper and garlic powder. This is really easy to throw together. You could add some grated Parmesan cheese if you like or even a little feta would be good (I didn't have either, there's always next time!) Let me know what you think. A Votre Sante!

1 lb of asparagus, trimmed
1 cup cherry or grape tomatoes, halved
butter lettuce, one head torn or a bag
1 can artichoke hearts in water, quartered
kosher salt
pepper
juice of 1 lemon (about 2 tbsp)
1 tbsp of olive oil

While the asparagus is cooking (about 6 minutes in the broiler or on the grill) put the lettuce, tomatoes and artichoke hearts in a large bowl. Once the asparagus is cooked you want to cut it into bite sized pieces and add to the rest of the salad. Add lemon juice, olive oil, salt and pepper (as much or as little as you like) and toss. Serve immediately. Enjoy!