STEAK AND LEFTOVERS

DINNER:
Grilled Steak, roasted vegetables and popovers

1. Steak was seasoned with salt and pepper and grilled on a grill pan with butter.
2. Oven roasted beans, squash, carrots, baby corn, bok choy, and potatoes seasoned with rosemary, salt and pepper, drizzled with olive oil.
3. Popovers using Chuck Hughes recipe
                        Heat 2 cups milk in a saucepan.
                        Put butter in ramekin and melt in oven. Leave until
                            ready to pour batter in.
                        To prepare the batter-
                                    Mix together 2 cups flour, 1 tbsp salt and
                                         pepper.
                                    In a separate bowl, whisk 4 eggs until
                                         airy. Add warmed milk.
                                    Add wet to dry ingredients.
                        Pour into ramekins upto 3/4 full.
                        Bake at 450F for 15 mins. Bring oven temp down
                              to 350F for continue baking for 15 mins more.
the popovers weren't as light as I wanted them to be, rather hard as a matter of fact. I might have beaten it too hard


LUNCH
Leftover steak sandwich with lettuce dressed in a little vinaigrette, pickles and mustard spread.
Soup - whizzed together all the leftover roast vegetables. If too thick, add chicken broth until desired consistency  met.

even better the second time around, haha

             
             

KALBICHIM (Korean Beefstew)

Beef stew on rice

Ingredients


5 tbsp sugar
6 tbsp soy sauce
2 tbsp rice wine
4 cloves garlic
1/2 onion
1/2 cup leeks, sliced
1/4 tsp chili flakes
1 tbsp sesame seed
1 tbsp sesame oil
1/2 asian pear, grated
1 k beef short ribs
2 raddishes, sliced
2 carrots, sliced
1/2 cup shitake mushrooms. quartered


Method

1.  Score the ribs. Cover the ribs in water and let soak for about 1 hour. Drain and discard the water.

Beef short ribs

2. Mix all ingredients together except for the vegetables.

Clockwise from the top. Sugar, leeks, sesame seeds,
chili flakes, garlic, pear, soy sauce, onions,
sesame oil, rice wine

3. Put ribs in the crockpot and cover with the liquid. Cook for at least 1 1/2 hours.
4. Add in vegetables during the last hour.

Left to right. carrot slices, radish slices,
quartered shitake mushrooms

5. Cook until ribs really tender and vegetables cooked.
6. Served topped with leeks and sesame seeds.

Korean Beefstew