Steak recipe

I learned why steak prep is very important. I got this from here: http://www.steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html

Time: 1-2 hrs total (since you need to marinate in salt).
Quoted from the website:

"1. Buy a good sized Choice steak. I like mine 1.25 to 1.5 inches thick. Any cut of steak: Filet, Sirloin, Rib Eye, Porterhouse, T-Bone and NY Strip – they all work. You can do this with steaks less than 1″, just really watch your timing. The fattier (more marbled) the meat is, the faster the salt works its way through the meat.

2. Sprinkle 1/2 to 1 teaspoon of kosher/sea salt PER SIDE. For every inch thickness of steak, let sit at room temperature for 1 hour.

• Less than 1-inch steak: 30-45 minutes
• 1 inch thick steak: 1 hour
• 1.25 inch steak: 1 hour and 15 minutes

If you don’t have that much time — well then, add more salt, cut back the time it sits. It’s all related:

Thickness of meat : Amount of Salt : Time

3. Rinse all salt off on both sides, pat very dry with paper towels on both sides. Season with fresh ground pepper. Grill to your liking."

go to the link for the science of it all!

Broiled lobster

I got the recipe here: http://allrecipes.com/recipe/broiled-lobster-tails/

Time: 20 mins or less.

Ingredients:

• 2 whole lobster tails
• 1/4 cup butter, melted
• pinch of ground paprika
• Salt to taste
• ground white pepper to taste
• 1 lemon, cut into wedges

Directions:

1. Preheat broiler, 450 degrees
2. Place lobster tails on a baking sheet. Use kitchen shears to cut topside of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt and white pepper.
3. Broil lobster tails until lightly browned and lobster meat is opaque, at least 10 minutes. Garnish with lemon wedges to serve.

Tips: Don't bake for too long or tail can curl.

Spanish rice

This Spanish rice recipe I learned from my coworker who is from Mexico.

In a blender: blend 1 tomato, some onion with some water (another co worker also used garlic).

Sauté jasmine rice in a pan with olive oil until golden. Then add blended mixture into pan. Add chicken broth just until rice is covered (don't add too much or the rice will be too sticky when done). Bring to a boil, then bring down temperature to a simmer. Add salt to taste. Mix rice once in a while? My coworker cooked her rice in the oven. That's it!

i tried to make it 3 times and failed, and then mike was like, "linda, maybe mexican food is not your forte" lets just move on. he said it in a really nice way, but i know what that means. so i've never made this right. but i swear this is her recipe. 

this recipe probably shouldnt be on this blog. but i'm going to leave it cause one day i will get it right. haha!

Korean BBQ galbi

Modified from here: http://www.maangchi.com/recipe/la-galbi

Korean approved GF & MSG-free kimchi.

Korean people liked my recipe so it must be good, right?

Time: 15 minute prep, 1-24 hours for marinating, and 20 minutes for grilling. You do the math.

Ingredients:

• 3 lb LA cut beef ribs (aka country style beef ribs cut like the picture) - fresh at PCC!
• 1/3 cup soy sauce
• 1/3 cup water
• 1/3 cup honey
• 2 tbsp avocado oil
• 1 tsp ground black pepper
• 1 apple
• 1 white onion
• 8 cloves of garlic
• 1 tsp ginger

Directions:

1. In a large bowl, combine soy sauce, water, honey, avocado oil & black pepper.
2. In blender, blend the apple, onion, garlic & ginger into a creamy liquid. (We use the nutri bullet.)
3. Add the ribs to the marinade & mix well. Let it sit in fridge for 1 hour-1 day.
4. Grill it!

I've also discovered good GF kimchi that is also MSG free and that korean people think taste good. it is called Seoul kimchi and it is sold at QFC. I was skeptical but they got it right, what can I say. Facts are facts.
Sometimes I saute some mushrooms & white onions to go with it.

yes i really made this.