By Vincent Polsinelli
Summer BBQ
(serves 4 people)
Enjoy the summer weather by preparing these delicious
Korean Short Ribs for your family.
INGREDIENTS
------------------------------
Korean Short Ribs
4 lbs of Korean short ribs
1 cup of brown sugar
1 cup of soy sauce
½ cup of water
¼ cup of mirin
1 small onion
8 cloves of garlic
2 tbsp of dark sesame oil
¼ tsp of pepper
Corn on the Cob
4 ears of corn
200g of butter
1 bunch of tarragon
Salt and pepper to taste
Potato Salad
1 lbs of red skin potatoes
1 cup of mayonnaise
½ bunch of green onions
8 slices of bacon
Salt and pepper to taste
------------------------------
Korean Short Ribs
1) Sprinkle the brown sugar on the short ribs and let them sit for 10minutes.
2) Mince the white onion and garlic cloves.
3) Combine the soy sauce, water, mirin, onion, garlic, dark sesame oil and pepper.
4) Marinade your ribs in this mixture overnight.
5) Drain off excess liquid on the ribs, and grill them on each side for 3-4 minutes.
Corn on the Cob
1) Leaving the husk on, grill your corn for 15-20 minutes while rotating.
2) Allow your corn to cool for 2-3 minutes and peel off the husks.
3) Melt your butter and add one bunch of chopped tarragon.
4) Brush the butter mixture onto your husked corn season with salt and pepper before serving.
Potato Salad
1) Boil a pot of salted water and add red skin potatoes.
2) Boil potatoes for about 15 minutes, or until potatoes are firm.
3) Allow your potatoes to cool in the fridge and then cut them into quarters.
4) Fry bacon over medium heat until crispy.
5) Slice the green onions on a thin bias.
6) In a bowl add your potatoes, mayonnaise, bacon and green onion.
-
Mix well and season with salt and pepper to taste.
Is there a dish you would like to prepare but don’t know how? E-mail Vince your recipe request at