Favorite Recipes!

July 18, 2017

Favorite Recipes!

KOREAN SHORT RIB MARINADE

1 tablespoon Sesame Seeds
6 to 8 Green Onions
1/4 cup Soy Sauce
1/4 cup Water
1 tablespoon Sugar
2 tablespoon Sesame Oil
2 teaspoons minced Fresh Ginger
2 cloves minced Garlic
1/2 teaspoon ground Black Pepper


Combine all ingredients into bowl or ziplock bag. Defrost meat and place into marinade. Let sit for at least two hours. Cook on 
barbecue 10 minutes a side - low and slow! Remove and barbecue and let rest for a few minutes before eating. Enjoy!

 

TERIYAKI BBQ KABOBS

Preferred Veggies
Beef Bottom Round Roast
1 cup Soy Sauce
5 tablespoons Honey
4 tablespoons Rice Vinegar
4 tablespoons Sesame Oil
4 tablespoons Brown Sugar
3 tablespoons Sesame Seeds
4 large cloves Minced Garlic
2.5 tablespoons Ginger


Combine all ingredients except roast and veggies. Cut roast into cubes and place in marinade. Let marinade for at least two hours, overnight for enhanced tenderness and flavor. Skewer marinated meat and veggies before placing on grill. Let cook eight minutes per side. Remove from grill and let rest a few minutes. Enjoy!

 

HONEY HAM GLAZE RECIPE
1 Whole Ham (5-7 Ibs)

Glaze:
2/3 cup honey
4 tablespoons Djon mustard
2 tablespoons water

Defrost ham and bring to room temperature, preheat oven to 325 degrees. Partially cut into ham about 1/2 inch in a criss-cross pattern across the back. Combine glaze ingredients in a pan on stove and drizzle half of glaze into the slices. 

Bake in oven for about 1 hr. Drizzle remainder of glaze over ham and bake for another 15 min. 

Serve hot for dinner or slice and save for sandwiches.

 

OVEN ROAST LAMB RECIPE
1 Leg of Lamb
8 cloves fresh garlic
4 sprig rosemary
1/3 cup olive oil 
Salt and Pepper (to taste)\


Potatoes:
10 small red potatoes

1 sprig rosemary
1/4 cup olive oil
Salt and Pepper


Defrost Leg and bring to room temperature, preheat oven to 300 degrees. Rub leg thoroughly with olive oil and rosemary, then cut small slits into leg and push cloves of garlic into the pockets. Sprinkle salt and pepper over the top - amount subject to personal preference.

Toss potatoes, rosemary and olive oil in a bowl. Encircle the lamb leg with potatoes in the pan.

Cover the whole dish with foil and bake for 3 hours. Let rest fifteen minutes upon removal from oven.