DC 101 was my first chili cook-off, and this was the recipe I entered. I didn’t place but that didn’t stop us from having a great time.
8 Tablespoons canola oil
3 pounds bottom round beef, cut into 1/2-inch cubes
1 Pound pork loin, cut into 1/2-inch cubes
6 Cloves garlic, minced
1 Large yellow onion, diced
4 Jalapenos, sliced
1 Habanero pepper, seeded and cubed
1 12-ounce pale ale beer
2 Tablespoons cumin
2 Tablespoons chili powder
1 Tablespoon cayenne
1 7-ounce can chipotle peppers, chopped (including sauce)
2 Tablespoons Adobo
1/4 Cup brown sugar
1 Tablespoon salt
1 Tablespoon black pepper
2 Cans stewed tomatoes (chili-style)
1 Can red kidney beans
1 Can black beans
3 Cups chicken stock
3-6 Tablespoons Tabasco or Frank’s hot sauce (Or as much as you can handle)
Heat large, heavy bottom pot or skillet and add 2 tablespoons oil. Stir in the beef and pork. Season with salt and pepper. Drain excess liquid. Add the rest of the oil, garlic and onions. Saute until the bottom of the pan becomes crusty. Add the beer, onions, and peppers, and cook on medium heat for about 3 minutes. Add the cumin, chili powder, cayenne, chipotle peppers, Adobo, brown sugar, salt and black pepper and stir. Let it cook for 5 minutes. Add stewed tomatoes, beans, chicken stock and Tabasco sauce. Bring to a boil. If the chili is too thick, add 1-2 cups water. Reduce heat, cover and simmer for 30 minutes. Taste and add more salt and/or pepper if needed. Cover and simmer for about 15 minutes.
Serve with sour cream, cheddar cheese, guacamole, chips and whatever else you like with chili. I sometimes serve it over spaghetti and sprinkle with mozzarella cheese.
Deji bul gogi, spicy grilled Korean pork, is usually served as a side dish or ban chon. Deji means pig. Bul means fire. Gogi means meat. Literally, deji bul gogi means pig fire meat. Pig… Fire… Meat…
Add kick to your dinner with easy pig fire meat.
1 Pound pork (I buy tenderloin that’s already trimmed, sliced. It’s about $7 at the Korean market.)
1/2 Cup soy sauce
1/4 Cup brown sugar
1 Asian pear, pureed
2 Tablespoons rice vinegar
2 Tablespoons dark sesame seed oil
1/4 Cup olive oil
2 Tablespoons sesame seeds
8 Cloves of garlic, minced
2 Tablespoons fresh ginger, grated
2 Tablespoons kochu jahng (Korean hot pepper paste)
2 Tablespoons kochu garu (Korean hot pepper powder)
1/4 Teaspoon freshly ground black pepper
1 Bunch scallions, chopped in 2-inch lengths
Vegetable oil, for the grill
Condiments and Sides
Korean miso paste
Kochu jahng (Korean red pepper paste)
3-4 Korean green finger peppers, thinly sliced
Kimchi, of course
1 Large head red-leaf or green-leaf lettuce, leaves separated
In a large glass bowl with a lid (you can also use a large Ziploc bag), ginger, kochu jahng, kochu garu, and black pepper. Add the slices of pork loin and turn to coat. Cover and refrigerate the pork for at least 3 hours. Marinate overnight for best results.
Heat the grill. Lightly brush the grate with vegetable oil. Remove the tenderloin from the bowl or bag and place in the center of grate. Discard the marinade. Cover and grill for 12 to 15 minutes, turning every 1 1/2 to 2 minutes. You want the internal temperature to be 140 degrees F.
Transfer the grilled pork to 1 end of a platter and arrange the lettuce leaves on the other end. Serve the pork with the suggested condiments, rice and other bon chan (Korean side dishes).
Umma’s Refreshing Oi (pronounced O E) Naeng Guk is perfect for lunch on a hot summer day. It’s light, tangy, and refreshing. Mom used to make a big bowl of this and we used to eat it alone, no rice, no noodles, just oi naeng guk. Best of all, it’s easy to make and the clean up is a breeze.
Serve it with brown rice and other bahn chan such as steamed eggs and spicy bean sprouts for a healthy fare that will energize you all day.
It is traditionally served with rice, but I like soba noodles with it as well.
2 Large cucumbers, matchsticks
1-2 Teaspoon salt
1 Teaspoon fish sauce
3 Cloves garlic, finely minced
2 Scallions, chopped
1 Red chili pepper, seeded, chopped
2 Teaspoons distilled vinegar
1 Tablespoon sugar
1 Teaspoon kochu garu (Korean hot pepper powder)
1 Tablespoon sesame seeds
2 Cups purified water
In a large bowl, add cucumbers and all ingredients except water and thoroughly mix. Pour in a little bit of water at a time, stirring after each pour. Taste and add more salt if necessary.
Add 5-8 ice cubes and serve with rice and other bahn chan.
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