Cooking a Pig Tomorrow!
Posted on | January 23, 2010 | 1 Comment
Tomorrow is my youngest daughters 16th Birthday. For the party, we will be cooking a whole pig in our La Caja China pig roaster. It’s our second time using it and I’m really getting pumped up. We have a 54# pig on ice. The butcher butterflied it for us too. Tonight we inject it with a brine and mojo mix. Then we are going to get the rub on. Haven’t decided if I’ll use Adobo seasoning or Magic Dust for the rub.
I’ll take plenty of pictures and maybe even a short video for the blog.
Kalbi Beef – TKDRecipes
Posted on | September 19, 2009 | 2 Comments
I spent 3 years as a teen in Korea on a US Naval Base. I came to like some of the Korean foods I was introduced too (not KimChee). Bulgoki is really popular and we make it a lot but my favorite is Kalbi Beef. It’s different cut of beef than Bulgoki and is easy to handle on an outdoor charcoal grill.
This version was modified to suit my taste. I think it’s better than the original that you get in Korea.
Kalbi Beef
* Exported from MasterCook *
Kalbi Beef – TKDRecipes
Recipe By : Troy
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds beef short ribs — cross cut
3/4 cup soy sauce
2 tablespoons sesame oil
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons sugar substitute — splenda
1/4 cup apple juice
2 tablespoons apple cider vinegar
1 teaspoon chili powder
Put the beef in a plastic bag for marinading. Mix remaining ingredients. Pour marinade into bag. Let it marinate for 2 hours.
Grill over charcoal and serve. Be careful not to overcook or you will ruin it.
Description:
“Korean dish of thin, cross sliced beef short ribs”
Wild Paw Paw Fruit
Posted on | September 7, 2009 | 3 Comments
We discovered we have a patch of wild Paw Paw fruit trees behind our greenhouse. It’s the only tropical fruit native to the USA. They are quite tasty. They have a custardy, banana like flavor with a hint of mango and coconut. The mango comes out much more as they ripened and the inside goes from a creamy white to an almost orange color. In the images, the trees with the long, droopy leaves are pawpaw trees.
They never became commercially viable as they are thin skinned and have a fairly short shelf life. We picked about 20 pounds worth and are now in the process of preparing the pulp for the freezer. We plan on making pawpaw ice cream today as well. I’ll add a recipe and pic’s later.
More info on the paw paw aka pawpaw fruit.
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