Category Archives: Meat

Korean Steak Tacos with Pear Mango Cilantro Slaw

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I am back friends! Sorry for the extensive delay, I have no excuses! I have to tell you something – these are the best steak tacos I’ve ever made. Coincidentally the ONLY ones I’ve ever made as well. I haven’t entertained in a while and had it easy this time because I cooked with my friend Caelan  – a gem of a host. The fact that it took us 30 minutes to cook a steak didn’t phase him a bit and I’m also very grateful he didn’t get mad at me for literally incinerating his pans while frying tortillas! Thanks Caelan!

If you are going to make this recipe, please use your grill! It’s quite a simple recipe taken from mountainmamacooks, however we tried to cook the steak in the broiler and haven’t mastered that quite yet….SO, here we go.

Are you loving loving loving summer? Or just one loving? It’s a triple loving summer for me. I just moved into an apartment with about 1 foot of counter space, have a porch swing, my roommate’s moving here in a week, and it’s the season for endless frozen yogurt.

Let me tell you very briefly about a few things I’m triple-loving this June. My mom brought me three herb plants for my front porch which was the highlight of my week. Let’s all cross our fingers that they don’t get knocked over or stolen (yes, that’s happened). I’ve had some solid popsicles in the past month including a blackberry ginger one and a pomegranate margarita. There’s beer ice cream out there also. I ate a jalapeno corndog at a festival and discovered the sensation that is Trombone Shorty. Annnndddd I made these tacos.

I’ve had this recipe on my pinterest for some time now, but I wanted to save it for a time when someone familiar with steak could help me out! Cue damsel in distress music. Honestly, this meal – while served about 1.5 hours later than expected, was fantastic. When I told my mom about how there happened to be enough for everyone, she said “like the loaves and fishes!” And I thought, exactly.

It’s funny how there’s always enough, isn’t there? The more people that you are surrounded with, it seems that we’d all need more food to keep us going – but really the more good company there is, the less the food matters. Shoot, is this post becoming pointless?! I’ll post pics soon, then you’ll listen.

Korean Steak Tacos with Pear Mango Cilantro Slaw, adapted from mountain mama cooks

1 2.5 lb flank steak

1/2 cup fresh cilantro (stems are ok)

2.5 TBS brown sugar

3 TBS soy sauce

3 TBS veg oil

2 cloves garlic

1 -2 tsb chili garlic sauce

1/2 tsp coriander

juice of half a lime

for the slaw:

1/2 a head of green cabbage

1 pear, in thin strips

juice of 2 limes

3-4 TBS rice wine vinegar

1/4 bunch of cilantro, minced

1/2-1 mango, diced

kosher salt, red pepper flakes

For serving:

Corn tortillas, sauteed peppers, rice, guac, refried beans

Marinate this steak in the morning or the night before you are going to cook it. I couldn’t tell if the recipe specified to actually blend (as in blend in the blender) the marinade or if it just meant mix the ingredients together. I decided to puree the marinade in the food processor which worked well as a sauce for the steak. Place the steak in a non-reactive dish or plastic bag with the marinade and place in the refrigerator (I did this in the morning of the day we cooked)

When it is time for the partay, assemble the slaw while you’re preheating the grill/broiler. Try to slice the cabbage as thin as possible. Toss together all the slaw ingredients to let the flavors meld before cooking the steak. Grill the steak for 10-12 minutes (says the recipe it took us like 30 minutes including stoppage time to broil it) total and let sit for 5-10 minutes before slicing.

To fry tortillas I used two methods. One was to fill a saute pan with half an inch of oil and fully fry the tortillas. The other was to fry them in just a thin layer of oil to make them thick. Either way I pretty much burned down my friend’s kitchen :/ so maybe use flour tortillas if you don’t want to worry about this!!

Serve family style and NOM! If you make these please let me know I’d love to hear how they turn out for you!

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A Runner’s Feast: Deb’s Baked Pasta with Broccoli Rabe and Sausage

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When your dad makes you run a race with him, you somehow get roped into making cheesy pasta bake the night before. You also end up arriving at the race a whopping 40 minutes too early and thus leaving an extra 40 minutes to sleep in the car dreaming of carb mania dinner from last night. But hey, you ran 9 miles THUMBS UP CHICA

Deb, you were thinking of my dad when you wrote this post I think. He is ALL ABOUT baked pasta with hot Italian sausage and hearty greens. I’ve never cooked broccoli rabe before, but am a HUGE fan. It always makes me think of when I went to Philadelphia during the college tour days and told my dad I wanted to go to a REAL Italian establishment in Philly. I ordered pasta with broccoli rabe, the waiter’s name was Dominic, and the restaurant was an old converted mansion. It was awesome.

On Atlanta’s first perfect fall day, I visited the St. Phillips farmers market for the first time and bought this delicious hot Italian sausage. The rapini I found at the regular grocery store actually and used part-skim mozzarella (use the block kind not shredded!!). I couldn’t find campagnelle but am a fan of rigatoni’s ridges. I slept soooo well after this meal and used some of the broccoli rabe, cheesy goodness and sausage to make scrambled eggs after the race.

This recipe’s going on my “college guy friends come to visit need food lots of it” list. And this bechamel ohhhhh. You could honestly make this without cheese and it’d be great with the bechamel. Since it’s cooked in the hot italian sausauge drippings, it has this spicy and full flavor thats so different from any bechamel I’ve made before.

Thank you Deb for this recipe!!

Served it with a salad, homemade balsamic, honey, lemon vinaigrette and some failed homemade croutons (feelin the sistah love coffield and grubes on the burned croutons)

(I added a few mushrooms)

DSCF4235Chop up the broccoli rabe

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Break up the sausage and sautee (I think she used sweet but I used hot Italian)

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Best trick for quick blanch of vegetables…adding in at the end of the pasta’s jacuzzi swim

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Mixing the pasta, brocc and sausage

DSCF4248The beesssstttt bechamel…garlic was ON POINT

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Mixin in half da cheese

DSCF4258Sprinkle some more cheese on top

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Phoebe’s Indian Hot dogs with Mango Relish and Curry Mayo

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Another one of those things I just HAD to try despite how much I try to stay away from hot dogs. Not exactly one of those foods you want to eat regularly, but the toppings for this dish I would DEFINITELY make again. Mango relish and curry mayo? Yes please.

She uses some nitrate-free ones which I would have used if we didn’t already have some other ones. This meal was a quick prep dish that was the perfect meal for two with leftovers for someone coming later. Serve with really any sides you want or it could even be an appetizer if you made little mini dogs with this relish and the mayo as more of a dipping sauce.

After a rough day, I could prep the ingredients in advance while on the phone with one of my friends. The only time when he realized I was multitasking was when I started the food processor and it sounded like I was on a construction site 🙂

I followed Phoebe’s recipe found here and finally found those top-cut hot dog buns my Dad is always asking for.

Highlights: Prep the relish in advance and use a mini food processor if you’ve got one. My mom wanted a bit more spice but I think it has a strong bite to it. This relish could later be used for a sandwich, atop any Indian dish or on some crostini. Or even as a topping for baked chicken or something.

SONY DSCThe convenient thing about being on the phone with Brian at this time was his familiarity with ingredients common to Asian dishes. Thus, I found out how you’re supposed to cut up a mango. AFTER having already cut it up. So that’s how this mess happened. I ended up like scraping the side of the (invisible) mango pit. Seriously, where in the world is the mango pit? It looks exactly like the fleshy part so you kind of have to stab at it. Clearly this was my first experience with the mango. So, chop it up.

SONY DSCChop up a jalapeno and scrape out the seeds.

SONY DSCA few steps later… adding the pureed garlic, shallots, cilantro, jalapeno, etc into the chopped mango (see it happened somehow, no pit involved!)

SONY DSCMMMM mango relish