http://www.maangchi.com/recipe/dwaejibulgogi
ssamjang (dipping sauce): http://www.maangchi.com/recipe/ssamjang

Ingredients: (3-4 servings)

1 pound pork belly, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick
tip: You can replace pork belly with pork shoulder or pork loin
For the marinade :

½ cup of crushed pear
¼ cup onion purée
4 cloves of minced garlic
½ ts minced ginger
1 chopped green onion
1 tbs soy sauce
1 tbs of sugar and 1½ tbs rice syrup (or 2 tbs brown sugar)
a pinch of ground black pepper
2 ts of toasted sesame oil
3 tbs hot pepper paste

Directions:

Mix all the marinade ingredients in a bowl. Add the sliced pork and mix well.
You can grill, pan-fry, or BBQ right after marinating, but it's best to let it marinate in the fridge for at least 30 minutes.
Serve with rice, ssamjang (a soybean paste based dipping sauce), lettuce, sliced garlic and green chili pepper.
Make a small green lettuce wrap with pork, garlic, green chili pepper and ssamjang and eat the wrap in one bite!
enjoy the recipe! : )

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http://www.maangchi.com/recipe/bulgogi
Ingredients:
1 pound of beef tenderloin, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick
Marinade (for 1 pound of beef):
½ cup of crushed pear
¼ cup onion purée
4 cloves of minced garlic
1 chopped green onion
2 tbs soy sauce
2 tbs brown sugar (or 1 tbs of brown sugar and 1½ tbs rice syrup)
a pinch of ground black pepper
1 tbs toasted sesame oil
several thin slices of carrot
Directions:

Mix all the marinade ingredients in a bowl.
Add the sliced beef and mix well.
You can grill, pan-fry, or BBQ right after marinating, but it's best to keep it in the fridge and let it marinate for at least 30 minutes, or overnight for a tougher cut of beef.

for Vegetarians:
Use the same marinade above and replace beef with mushrooms. You'll need 10-12 large dried shiitake mushrooms. Add a few white mushrooms if you like them.

Soak the dried shiitake mushrooms in warm water for several hours until they're soft.
Squeeze out any excess water and slice each mushroom thinly.
Slice some white mushrooms, carrot, and onion.
Mix all of it together in the marinade.
Grill, pan-fry, or BBQ.

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Serves 4-6

Ingredients:
3 Tbsp of Extra Virgin Olive Oil

1 Small Onion, chopped

2 Cloves of Garlic, minced

2 lbs of Ripe Tomatoes

1 32 oz Can of Canned Whole Tomatoes

1 1/4 cups of Chicken Stock (or more depending on how think or runny you like it)

½ cup of Heavy Cream

1 Tbsp of Balsamic Vinegar

1/2 cup of Fresh Basil Leaves

Salt and Pepper, to taste

For the Parmesan Croutons:

(I used a roasted garlic baguette so I omitted the garlic powder.)

2 cups of Cubed Bread, preferably ciabatta or a baguette

½ cup of Freshly Grated Parmiggiano (parmesan)

3 Tbsp of Olive Oil

1 tsp of Garlic Powder

Process,

1) Preheat the oven to 425 degrees.

2) Toss the tomatoes, balsamic vinegar, 2 Tbsp of oil and salt and pepper on a baking sheet. Make sure the mixture is in one even layer and roast for about 25 minutes or until they develop a gorgeous roasted color.

3) Meanwhile, in a large pot, add the remaining oil with the chopped onion and cook over medium-high heat for about 5 to 8 minutes or until the onion really develops a golden brown color, add the garlic and cook for 1 more minute.

4) Add the canned tomatoes, chicken stock and turn the heat up to medium-high. Allow the mixture to come to a boil, reduce the heat back to medium and allow it to simmer for about 20 minutes (the roasted tomatoes should be done at this point).

5) Add the basil (not chopped) and roasted tomatoes to the simmering soup and let it cook for about 5 minutes.

6) Remove the basil and discard. Season the whole thing with salt and pepper to taste and turn the heat off.

7) Using either an emersion blender or a regular blender, puree the soup until smooth, then pass it through a sieve into another pot.

8) Turn the heat onto medium and let the soup simmer for about 2 minutes, add the cream and give it one last stir. Remove from the heat.

9) Serve with the parmesan croutons!

To make the Croutons:

10) Place all ingredients into a bowl and toss together well. Place them on a baking sheet and bake them in a 400 degree oven for about 15 minutes or so. Allow them to cool before storing.

11) They will keep very well in an airtight container at room temperature for about 4 days.

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Learn how to make a Ham & Red Eye Gravy Recipe! Go to http://foodwishes.blogspot.com for the ingredient amounts, more information, and over 750 more video recipes! Enjoy this easy Ham & Red Eye Gravy Recipe!

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Serves 4-6

Ingredients:
12 oz of Cheese Tortellini, cooked according to package instructions

1 cup of Marinated Artichoke Hearts, roughly chopped

½ cup of Kalamata Olives, pitted and chopped

½ cup of Marinated Sun Dried Tomatoes, chopped

½ Small Red Onion, sliced into thin half moon slices

2 cups of Cherry Tomatoes, halved

4 oz of Bite Size Mozzarella, haled

4 oz of Thinly Sliced Prosciutto, chopped

2 Cloves of Garlic, minced

¼ cup of Pesto, either store bought or homemade

4 Tbsp of Extra Virgin Olive Oil

2 to 3 Tbsp of Red Wine Vinegar

Salt and Pepper, to taste

Process,

1) In a large bowl, add the cooked tortellini, tomatoes, mozzarella, artichokes, sun dried tomatoes, red onion, olives and prosciutto and set aside.

2) In a small bowl, whisk together the pesto with the vinegar while slowly pouring in the oil.

3) Pour the dressing over the tortellini mixture and toss everything together well and season with a little salt and pepper to taste.

Eat immediately or cover it and store it in the fridge.

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Serves 8 to 10

Ingredients:
For the Filling:

2 Tbsp of Olive Oil

1 Small Onion, finely chopped

1 Clove of Garlic, minced

4oz of Ground Beef

3/4 cups of Chopped Canned Tomatoes

1/4 cup of Frozen Peas

Salt and Pepper, to taste

2 oz of Dried Mozzarella, cut into small pieces

For the assembly:

4 Eggs

1 ½ cups of Flour

2 Cups of Bread Crumbs

Vegetable Oil, for deep frying

1 Batch of White Risotto (see recipe on Laura in the Kitchen) make sure it’s very cold

2 Egg Yolks

Process,

To make the filling:

1) Preheat the oil in a large skillet over medium high heat and add the beef, cook until the meat is pretty much fully cooked (if the beef gives out too much fat, drain most of it out)

2) Add the onions and garlic and cook for another 5 to 6 minutes or until the onions have cooked down.

3) Add the tomatoes and season with salt and pepper. Reduce the heat to medium and simmer for about 25 minutes, add the peas and cook for 5 more minutes.

4) Allow to cool completely.

5) Line a baking sheet with parchment paper, set aside.

6) In a large bowl, mix together the cold risotto with the egg yolks.

7) Using a small ice cream scoop, form out the rice balls, make an indent in the center and fill it with 1 Tbsp of the filling and one small piece of the mozzarella. Mold the rice balls around the filling (if its too sticky, wet your hands with a little water)

8) Place them on the parchment lined baking sheet. Pop them in the fridge for 10 minutes.

9) Beat the 4 eggs in a shallow bowl, also place the flour in shallow bowl and the bread crumbs in another.

10) Take the rice balls out of the fridge and one at a time, gently roll them into the flour, then the egg and finally the bread crumbs (make sure the rice balls are coated well with each layer).

11) Place the coasted rice balls on the same baking sheet and pop them in the fridge for about an hour to make sure they are nice and firm.

12) Fill a large pot or a deep fryer with about 3 inches of oil and heat up over medium heat to 375 degrees.

13) Fry the rice balls in the hot oil for about 5 to 6 minutes, transfer them on a paper towel lined platter to drain the excess oil.

Serve immediately!

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Serves 8

Ingredients:
2 Pounds of Ground Beef

1 Yellow Onion, finely chopped

1 cup of Red Wine (merlot is my favorite)

2 28oz Cans of Tomato Puree

3 Tbsp of Olive Oil

Salt and Pepper, to taste

Fresh Basil

Process,

1) In a large heavy bottomed pot, add the olive oil and let it preheat over medium high heat until its nice and hot. Add the ground beef and make sure to break it up as much as possible with a wooden spoon. Allow the ground beef to cook for 5 to 7 minutes or until mostly cooked through.

2) At this point, if you feel like the beef gave out too much fat, strain some out.

3) Add the onions to the beef mixture and season with salt and pepper. Let the mixture cook for about 7 to 8 minutes or until eh onions have cooked down.

4) Add the wine and let it reduce for about 1 minute.

5) Add the tomato puree and add about 31/2 cup of water to one of the tomato puree cans and add the water to the sauce.

6) Bring the mixture to a lightly bubble and then reduce the heat to low, partially cover the pot with a lid and le the sauce cook for about 3 ½ hours.

7) After 3 ½ hours, season the sauce with some salt to taste and if you feel like you want the sauce to be a little sweeter, add a 1 tbsp of sugar. Add the basil and that it!

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http://www.maangchi.com/recipe/jjajangmyun

Jjajangmyeon : 2-3 servings
Noodles (or rice), pork belly, radish, potato, onion, zucchini, cooking oil, black bean paste, sugar, starch powder, sesame oil, cucumber

Ingredients:
Noodles for jjajangmyeon
½ pound pork belly, cut into ½ inch cubes (about 1 ½ cups)
1 cup of radish, cut into ½ inch cubes (about 1 cup)
1 cup of zucchini, cut into ½ inch cubes
1 large potato, peeled and cut into ½ inch cubes
1½ cups of onion chunks
3 Tablespoons of vegetable oil
¼ cup plus 1 Tablespoon of black bean paste
2 Tablespoons of potato starch powder, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside
1 teaspoon of sesame oil
½ cup cucumber, cut into thin matchsticks for garnish
water

Directions for making jjajang sauce:

Stir-fry the pork belly in a large, deep wok with 1 Tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy.
Pour out the excess pork fat.
Add radish and stir fry for 1 minute.
Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.
Clear a space in the center of the wok by pushing the ingredients to the edges.
Add 2 Tablespoons of vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring.
Add 2 cups of water to the wok and let it cook with the lid closed for about 10 minutes.
Open the lid and taste a sample of the radish and potato. If they're fully cooked, stir in the starch water little by little. Keep stirring until it's well mixed and thick.
Add the sesame oil and remove from the heat
Serve with noodles or steamed rice

Noodles for jjajangmyeon are available at Korean grocery stores. The noodles are thick and chewy.

Directions for cooking the noodles:

Boil and strain the noodles. Rinse and strain the noodles in cold water.
Put one serving of noodles onto a serving plate and add the jjajang sauce over top. Garnish with cucumber strips and serve immediately.

Directions for making jjajangbap:
Make one serving of rice, and add the jjajang sauce over top.

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Learn how easy it is to smoke up some Spare Ribs, St. Louis style, as shown by the BBQ Pit boys... You can print out this recipe and 100's more at our Website http://www.bbqpitboys.com/recipes/item/510/how-to-smoke-st-louis-spare-ribs-101 Theme song "Barbecue Shoes" by Blue House with the Rent to Own Horns http://www.bbqpitboys.com/the-pit/55/barbecue-shoes-by-blue-house-with-the-rent-to-own-horns. Check it out on their Shake Your Butt CD

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Learn how to make a Steak Pizzaiola Recipe ! Go to http://foodwishes.blogspot.com for the ingredient amounts, more information, and over 750 more video recipes! I hope you enjoy this Steak Pizzaiola Recipe!

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Learn how to make a Grilled Lemon Rosemary Lamb Chops Recipe! Go to http://foodwishes.blogspot.com for the ingredient amounts, more information, and over 750 more video recipes! Enjoy this Grilled Lemon Rosemary Lamb Chops recipe!

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Serves 4

Ingredients:
1 lb of Ground Turkey

3 Scallions, chopped

2 Cloves of Garlic

2 Tbsp of Cilantro

1 Jalapeno, seeded and chopped

1 tsp of Ground Cumin

1 tsp of Chili Powder

Salt and Pepper, To Taste

¼ lb of Pepper Jack Cheese

4 Kaiser Rolls

For the Toppings:

Guacamole

Pico De Gallo Salsa

Sour Cream

Process,

1) In a food processor, add the scallions, cilantro, jalapeno and garlic and ground until everything is finely chopped.

2) Add it to a bowl along with the ground turkey, chili powder, cumin, salt and pepper. Mix together to combine.

3) Form into 4 patties and place them on a plate. Pop them in the fridge for about ½ an hour.

4) Preheat your outdoor grill or a grill pan over medium heat.

5) Brush the grill with some vegetable oil and cook the burgers for about 4 minutes on each side or until fully cooked though.

6) Top them with the cheese and topping of you choice.

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Learn how to make a Bacon & Cranberry Bean Ragout Recipe! Go to http://foodwishes.blogspot.com for the ingredient amounts, more information, and over 750 more video recipes! Enjoy this Bacon & Cranberry Bean Ragout recipe!

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Learn how to make a Pork-Fried Quinoa Recipe! Go to http://foodwishes.blogspot.com for the ingredient amounts, more information, and over 725 more video recipes! Enjoy this Pork-Fried Quinoa Recipe!

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Lean how to make a Lamb Shank Vindaloo Recipe! Go to http://foodwishes.blogspot.com for the ingredient amounts, more information, and over 725 more video recipes! Enjoy this easy Lamb Shank Vindaloo recipe!

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Lean how to make a Crispy Pork Cutlets with Creamy Jalapeno Green Onion Gravy Recipe! Go to http://foodwishes.blogspot.com/2012/07/crispy-pork-cutlets-with-creamy.html for the ingredient amounts, more information, and over 725 more video recipes! Enjoy this easy Crispy Pork Cutlets recipe!

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Learn how to make a Grilled Miso-Glazed Skirt Steak Recipe! Visit http://foodwishes.blogspot.com/2012/06/miso-glazed-skirt-steak-there-is.html for the ingredients, more info and over 725 additional video recipes. I hope you enjoy this Grilled Skirt Steak Recipe!

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Learn how to make Easy Homemade Pastrami! - Visit http://foodwishes.blogspot.com for over 675 additional original video recipes! I hope you enjoy this Easy Homemade Pastrami Recipe!

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Learn how to make a Beef Medallions with Caramelized Tomato Mushroom Pan Sauce Recipe! - Visit http://foodwishes.blogspot.com/2012/04/beef-tenderloin-medallions-with.html for over 675 additional original video recipes! I hope you enjoy this Beef Medallions with Caramelized Tomato Mushroom Pan Sauce Recipe!

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Learn how to make a Mongolian Pork Chops Recipe! - Visit http://foodwishes.blogspot.com for over 675 additional original video recipes! I hope you enjoy this Mongolian Pork Chops Recipe!

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Serves 4

Ingredients:
4 Large slices of Italian bread

4 Eggs

4 Thin Slices of Italian Pancetta

2 Tbsp of fresh parsley

2 tsp Fresh Thyme, chopped

¼ cup Freshly Grated Parmiggiano Reggiano

Extra Virgin Olive Oil

Salt and Pepper, to Taste

1 Clove of Garlic, peeled

Process,

1) Preheat the oven to 400 degrees, line a baking sheet with parchment paper.

2) Place the bread slices on the baking sheet on one end and the pancetta on the other.

3) Drizzle the bread with a little olive oil and sprinkle the herb mixture evenly over the top of the bread. Scatter over the cheese and pop them in the oven for 10 minutes or until the pancetta is crispy and so is the bread.

4) In a large skillet and add 1 tbsp of olive oil, add the eggs and cook them for about 2 to minutes or until the eggs are basically all set but the yolk is still a bit runny.

4) Season the eggs with salt and pepper.

To assemble, top each piece of bread with a piece of pancetta dn top that with the egg. Enjoy!

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Makes 6

Ingredients:
18 Large Shrimp, peeled and devained

2 Small or 1 Large Zucchini, halved and cut into half moons (make sure they are all the same thickness and you need 18 pieces)

1 Fresno Chili, seeded and minced

2 Tbsp of Fresh Chopped Parsley

1 Batch Of Lemon Garlic Vinaigrette

Salt and Pepper

Process,

1) Skewer 3 pieces of shrimp and 3 pieces of zucchini onto a skewer (if using wooden skewers make sure to soak them in water for 30 minutes before using) place all the kabobs in a shallow bowl.

2) Season them with salt and pepper and scatter the chili and parsley all over the top along with the lemon vinaigrette. Cover and pop them in the fridge for about an hour.

3) Preheat a grill pan or outdoor grill over medium high heat. Grill the skewers for about 3 minutes on each side or until hey develop grill marks and the shrimp are fully cooked.

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Serves 4

Ingredients:
1 pound of Boneless Skinless Chicken Tenders

1 Tbsp of Balsamic Vinegar

1 Tbsp of Olive Oil

2 Cloves of Garlic, minced

1 Tbsp of Grill Seasoning

Salt and Pepper, to taste

2 Tbsp of Unsalted Butter, melted

Hot sauce of your choice and as much as you would like (I used Crystal hot sauce and about ¼ cup)

1 Head of Romaine Lettuce, washed, dried and chopped

2 Carrots, peeled and shredded

2 Stalks of Celery, sliced thin

1 Cucumber, sliced in half moon pieces

Process,

1) Preheat a grill pan over medium high heat.

2) In a bowl, toss together the chicken tenders with the garlic, oil, grill seasoning, vinegar, salt and pepper. Place them on the hot grill and cook them for about 3 to 4 minutes on each side or until fully cooked through.

3) Set aside on a plate to cool slightly. Chop the chicken into bite size pieces and set aside for a few seconds.

4) In a bowl, whisk together the melted butter and hot sauce, add the chopped chicken and stir to make sure the chicken pieces are fully coated in the hot sauce mixture.

5) Place the chopped romaine on a platter and scatter the celery, cucumber and carrots evenly over the top. top it all off with the hot sauce coated chicken and enjoy!

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Serves 6

Ingredients:
6 Large Russet Potatoes

1 Tbsp of Chili Powder

1 Tbsp of Ground Garlic Powder

2 tsp of Granulated Onion

2 tsp of Italian Seasoning

1 tsp of Paprika

4 Tbsp of Olive Oil or Canola Oil

Salt and Pepper, to taste

Process,

1) Preheat your oven to 450 degrees. Line two baking sheets with aluminum foil and place them in the oven as it preheats so that the baking sheets will be preheated as well.

2) Cut the potatoes into either wedges or fry shape, place them on a microwave safe plate (you will probably need to do this in stages if your making this big batch) and microwave them for about 10 minutes or until they are mostly cooked through.

3) Let them cool a bit once they come out of the microwave.

4) In a large bowl, mix together all the spices with the olive oil, add the partially cooked potatoes and toss everything together to coat.

5) Divide the potatoes on the hot baking sheets, making sure that they are all in one layer. Pop them in the oven and roast them for about 20 minutes or until crispy.

6) Check on them and rotate the baking sheets around if you feel like they are coloring too soon on one side and not the other.

Serve immediately!

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http://www.maangchi.com/recipe/makgalbijjim Makgalbijjim! The written recipe, tips, and the photos are on my website!

2 pounds of beef short ribs, trimmed of excess fat. Score them down to the bone a few times. Rinse, soak in cold water, and drain.
1 large onion (1½ cups' worth), pureed
6-8 garlic cloves, minced
2 bosc pears (about 1½ cups' worth), peeled, cored, and pureed
2 ts worth of ginger, minced
3 tbs soy sauce
1 tbs brown sugar
½ ts ground black pepper
1 ts sesame oil
1 tbs toasted sesame seeds
green peas and pine nuts for garnish (optional)

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Here's my recipe for sweet and sour beef. You can use pork if you prefer it. The full recipe is here: http://www.maangchi.com/recipes/tangsuyuk

4-6 servings

Ingredients:

600 grams (1.3 Lb) of beef, starch powder (2 cups and 2 tbs), vegetable oil, egg, Turbinado sugar1 cup (brown or white sugar is ok too), salt, ground black pepper, 3 tbs vinegar, apple, pineapple, 5-7 wood ear mushrooms, onion, cucumber, carrot, and water

1. Soak ¼ cup of dried wood ear mushrooms in warm water (about 5-7 mushrooms) for a few hours.
2. To make the coating batter, mix 2 cups of starch powder (either corn starch or potato starch) with water (about 3 cups) and let it sit for a few hours until the starch sinks in the bowl. Then remove the water by pouring it into the sink.
*tip: after draining the water, the starch will be solid and stiff.
3. Cut beef into thin strips (5 cm long, 1 cm thick, 1 cm wide) and put it in a bowl.
4. Add ½ ts salt and ½ ts ground black pepper to the beef and mix it well with your hand. Set it aside.
5. Add the beef strips to the starch, and 1 egg white (or yolk) and mix it well with your hand.
6. Heat vegetable oil in your wok and fry the beef strips for about 5 minutes until they look golden brown and crispy.

It's very important to coat the beef strips with as much starch batter as you can. Try to use all of it. Then put the fried crispy beef strips into a strainer.
*tip: the beef strips should feel crispy through your tongs as you handle them

Next,
let's make delicious sauce!
1. Slice ¼ medium size onion.
2. Slice 1 or 2 apples (you can replace apples with plums).
3. Slice carrot and cucumber thinly (several slices are needed).
4. Drain the soaked wood ear mushrooms and cut them into bite sized bits.
5. Cut some pineapple into chunks.
6. Put 1/2 tbs of vegetable oil on a heated pan.  Add the sliced onion and stir it up.
7. Add wood ear mushrooms, sliced carrot to the pan. Stir it for 1 minute.
8. Pour 2 cups of water into the pan and boil it.
9. When the sauce boils, add 1 ts salt, 1 ts soy sauce, 1 cup brown sugar and stir it well.
10. Add 3-4 tbs vinegar and water starch (mixture of 2 tbs starch and 2 tbs water).
11. Add pineapple chunks and sliced cucumber to the pan.
12. Your sauce will look like light jelly but it will also be sizzling. Be sure to put a few drops of sesame oil in at the last minute!

Now you made your fried beef strips and sauce! If you're waiting for your family or guests, just take a break and do the next steps just before serving.

Ok, it's time for you to serve it now
1. Reheat the oil and fry the beef strips again, until each strip becomes very crispy.
2. Put the fried beef on a large platter
3. Reheat the sauce for a minute and pour it on top of the beef strips.
4. Serve it hot with dipping sauce (mix 2 tbs soy sauce and 1 tbs vinegar)

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Full recipe is here on my blog: http://www.maangchi.com/recipes/grilled-beef

Korean style grilled beef (soegogi gui) is served with green onion salad, a mixture of bean paste and hot pepper paste called "Ssam Jaang".You wrap it all up into a leaf of lettuce and pop it into your mouth. You can dip some pieces of cucumber and carrot into the spicy paste.

Ingredients:
• 1 pound of beef (tenderloin or sirloin)
• lettuce, green onions
• garlic, salt, black pepper, sugar, sesame oil
• toasted sesame seeds
• soy sauce
• hot pepper flakes
• hot pepper paste ("gochuchang")
• bean paste ("doenjang")
See my website for photos and details of ingredients: http://www.maangchi.com/ingredients

Directions:
1. Cut beef into bite-sized pieces, ½ inch in thickness, and put them in a bowl. Add 1 ts of salt, a pinch of ground black pepper, and 1 tbs of sesame oil and mix it with your hand. Set it aside when you're done.
2. Make ssam Jaang (dipping sauce) by mixing the following ingredients: 1tbs of hot pepper paste, 2 tbs of soy bean paste, ½ tbs of sugar, 1 clove of minced garlic, 1 tbs of chopped green onion, 1 tbs of sesame oil, ½ tbs of toasted sesame seeds.
That's it! You made a very nice dipping sauce!

3. Make seasoned green onion ("pajuhri")
- Slice 8 green onions thinly, in 5 cm lengths. Cut them into thin strips
- Rinse the sliced green onion in running water. Drain it and set it aside.
- Make sauce by mixing 2 tbs of soy sauce, 1 tbs of hot pepper flakes, ½ tbs of sugar, 1 tbs of sesame seeds, and 1 tbs of sesame oil.
4. Add the green onions to the sauce and mix it up with a spoon.

Are you ready to cook?
1. Slice up a dozen of cloves garlic (each clove should be sliced 3 or 4 times) and place them in a small bowl.
2. Cut carrots and cucumbers into bite-sized sticks for dipping.
3. On a heated grill or pan, drizzle some sesame oil to prevent meat from sticking onto the grill and to give it good flavor.
4. Add chunks of meat and sliced garlic using your tongs and cook.
5. When it's cooked, wrap a piece of beef and garlic in a leaf lettuce. Add some dipping sauce and pop it into your mouth. All you can do is chewing and enjoying the delicious taste! Don't forget to think about me while enjoying the food!
*tip: Beef can be replaced with thinly sliced pork belly which is called "samgyupsal gui"

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(korean-style beef short ribs).
http://www.maangchi.com/recipes/galbijjim

Ingredients:

2 lbs (about 1 kg) of beef short ribs, water, cooking wine, soy sauce, black pepper, brown sugar, garlic, green onion, onion, sesame oil, carrots, radish, shiitake mushrooms, and mulyeot (corn syrup).

1. Soak 5 shiitake mushrooms in warm water for about 4-6 hours.
2. Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times.
3. Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes.
4. Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles.
5. Throw away the boiling water and clean the pot.
6. Place the clean  beef short ribs in the pot.
7. Prepare a bowl to make seasoned water by mixing  2 cups of water, 4 tbs soy sauce, 8 cloves of minced garlic), ½ sliced onion, 1 tbs rice wine, and 1 tbs brown sugar.
8. Add it to the short ribs in the pot.
9. Boil it over medium heat for 20 minutes.
10. While it boils, you can prepare the other ingredients:
11.   Cut carrot and radish into 5 cm-size cubes and round the edges to make several balls (the size of the balls should be like ping pong balls )
12. Cut the soaked shiitake mushrooms into bite size.
*tip: You can add several skinned chestnuts and gingko nuts
13. Open the lid of the pot and add all ingredients (carrot, radish, shiitake mushrooms) to the pot. Let it simmer for about 1 hour over low heat.
*tip: Stir the ribs and other ingredients with a wooden spoon from time to time. Pour the liquid from the bottom of the pot over top of the meat
14. Open the lid and check if the meat is cooked fully. Use your chopstick to poke the meat. When it is smoothly going through the meat, the meat is tender enough.
15. Add 2 tbs of moolyeot (corn syrup), 1 tbs sesame oil, ½ ts black pepper, and heat it up over high heat. Mix it well until liquid evaporates
16. Transfer galbijjim to a platter before serving.

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Get the full story! Visit http://foodwishes.com to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!

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Visit http://foodwishes.com to get the ingredients, and watch over 200 free video recipes! Leave me a comment there. If you have questions, ask on the website. Thanks!!

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Serves 6

Ingredients:
4 cups Shredded Cole Slaw Mix

2 Scallions, finely chopped

½ cup of Mayo or more to taste

1 tsp of Dijon Mustard

1 Tbsp of Apple Cider Vinegar

1 Tbsp of Lemon Juice

Salt and Pepper, to taste

Process,

1) In a large bowl, add the carrots, scallions and coleslaw mix, set aside.

2) In a small bowl, whisk together the remaining ingredients, pour over the coleslaw mixture and toss until everything is well incorporated.

3) Chill for about an hour for best results.

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Makes about 3 cups

Ingredients:
½ Small Onion, finely minced

2 Cloves of Garlic, minced

2 Tbsp veg oil

2 cups of Ketchup

2 Tbsp Apple Cider Vinegar

1/2 cup of Water

3 Tbsp of Maple Syrup

½ cup of Brown Sugar

2 tsp of Dried Mustard

3/4 tsp of Smoked Paprika

1 tsp Paprika

2 tsp of Chili Powder

2 tsp of Worcestershire Sauce (I didn’t show it in the video but I did add some in)

Salt and Pepper, to taste

Process,

1) Sautee onion and garlic with vegetable oil for 3 to 4 minutes or until softened.

2) Add remaining ingredients and simmer for 30 minutes on low.

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Serves 6 to 8 depending on size of the buns

Ingredients:
2 Pounds of Boneless Skinless Chicken Thighs

1 Onion, finely sliced

1 tsp of Paprika

1 tsp of Garlic powder

1 tsp of Onion Powder

1 Tsp of Chili Powder

2 Tbsp of Vegetable Oil

1/2 cup of Chicken Stock

1 1/2 Cups of BBQ Sauce or to taste

Salt and Pepper, to taste

6 Toasted Buns

Process,

1) In a large skillet with high sides, add the oil and preheat it over medium high heat.

2) In a small bowl, mix together your dry spices and sprinkle them all over the chicken along with some salt and pepper.

3) Add the chicken to the preheated skillet and cook them for 3 to 4 minutes on each side or until golden brown.

4) Remove the chicken from the skillet onto a plate and add the sliced onion to the skillet and let them cook for a few minutes to soften.

5) Add the chicken stock and cover the skillet with a lid.

6) Add the chicken back in and cook for about 15 minutes or until fully cooked though.

7) Remove from the skillet and let it cool for a few minutes or until its cool enough for you to handle.

8) Using two forks or just your hands, shred the chicken.

9) Put it back in the same pan along with the bbq sauce and cook it covered on medium heat for about 10 minutes.

Serve on toasted buns with some coleslaw.

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Visit http://foodwishes.com to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!

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This is a delicious and easy Smothered Pork Chops Recipe. Visit http://foodwishes.com to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!

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Learn how to Make Grill Marks! Visit http://foodwishes.com to get more info, and watch over 350 free video recipes.

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Learn how to make a Beef Meat Sauce Recipe for Pasta! Visit http://foodwishes.com to get more info, and watch over 400 free video recipes. I hope you enjoy this delicious Beef Brisket Cherry Tomato Meat Sauce Recipe!

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Serves 4 to 6

Ingredients:
1 8oz Jar of Sun Dried Tomatoes, packed in olive oil

2 Cloves of Garlic

1 cup of Fresh Basil

1 Tbsp of Balsamic Vinegar

2 Tbsp of Toasted pine Nuts

About 1 cup of Parmiggiano REgginao

Salt and Pepper to taste

1 pound of Bow Tie Pasta

Process,

For the Pesto:

1) Place the sun dried tomatoes with the oil in a food processor along with the garlic, pine nuts, balsamic vinegar, basil and salt and pepper. Blend until you have a nice paste and place in a bowl.

2) Stir in the cheese and you are done!

For the Rest of the recipe:

3) Fill a large pot with water and sprinkle in a good amount of salt, bring to a boil.

4) Add your bow ties and cook according to package directions.

5) Right before you are ready to drain, reserve about ¾ cup of the starchy cooking water.

6) Place the drained pasta along with the starchy cooking water back in the same pot and add in the sun dried tomato pesto.

7) Stir everything together and adjust the salt and pepper seasoning according to taste. Serve immediately or store in the fridge to be eaten at any time.

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Serves 6

Ingredients:
1 Large Onion, peeled and cut into chunks

2 Bell Peppers, seeded and cut into chunks

1 Medium or 2 Small Eggplants, cut into chunks

4 Small Zucchini, cut into rounds

1 Head of Garlic, peeled and left whole

About 6 Tbsp of Olive Oil

1 Tsp of Fresh Thyme, Chopped

1 Tsp of Fresh Rosemary, chopped

4 Tomatoes, cut into chunks

Salt and Pepper to taste

½ cup of Fresh Chopped Basil

Process,

1) Preheat your oven to 425 degrees.

2) In a very large bowl, toss together the onions, peppers, zucchini, eggplant, fresh thyme, rosemary, salt, pepper and about 4 tbsp of olive oil.

3) Divide the mixture between two baking sheets and make sure that the veggies are all laid out in one even layer.

4) Roast them for about an hour, making sure to check on them once every 15 minutes or so and give them a sit if you feel like they are coloring too much too soon, then turn the oven temperature down, otherwise let them roast away until they develop a nice amount of color.

5) Meanwhile, add the remaining olive oil in a skillet with high sides, add the garlic and cook over medium low heat for about 10 minutes or until the garlic is a lovely golden brown color.

6) Once the garlic has gotten nicely colored, turn the heat up to medium-high and add the tomatoes, season with salt and pepper and allow them to cook for about 8 to 10 minutes or until hey have cooked down a bit but still have their shape. Turn the heat off and let those sit until the veggies are done roasting.

7) Once the veggies have roasted, stir in the cooked tomatoes and garlic and top them all off with the fresh basil.

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Serves 2

Ingredients:
2 Portobello Mushrooms, cleaned and gills removed

2 Slices of Thick Cut Bacon, cut into ½ inch pieces

3 cups of Fresh Baby Spinach

2 Cloves of Garlic, minced

½ cup of Fresh Bread Crumbs

Salt and Pepper to taste

1 Tbsp of Olive oil

Process,

1) Preheat the oven to 400 degrees.

4) In a skillet, preheating over medium high heat with a little oil, add the mushroom Sound side down and cook for just one minute on that side only.

5) Remove the mushrooms and place them in a baking sheet that’s been drizzled with a little oil so nothing sticks.

2) In the same skillet add the bacon and cook it over medium-high heat until golden brown and crispy, remove with a slotted spoon onto a plate and set aside.

3) In the same skillet with the bacon drippings, add the garlic and cook for about a minute, add the spinach and place a lid on the pan so the spinach wilts.

6) To the spinach, add the bread crumbs and the cooked bacon, season lightly with salt and pepper (optional) and mix everything together.

7) Divide the mixture between your mushrooms and bake them for about 20 minutes or until golden brown and crispy on top.

Serve immediately!

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Serves 2

Ingredients:
1 cup of Frozen Mango

½ of a Ripe Banana

¼ cup of Vanilla Yogurt

¼ cup of Non Fat Milk

Process,

Blend all ingredients in a blender and serve right away!

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Serves 2

Ingredients:
1 Ripe Avocado, pitted

About 1 Tbsp of Lemon Juice (start with half that amount and add more if you like lemon)

1 Tbsp of Fresh Parsley, finely chopped

1 Tomato, sliced

4 Slices of Thick Cut Bacon

A Couple Leaves Of Boston Lettuce

4 Slices of Italian Bread, or any kind of bread just make sure you cut the slices about half an inch thick, toasted

Salt and Pepper

2 tsp of Extra Virgin Olive Oil

Process,

1) Preheat the oven to 425 degrees, line the bacon on baking sheet and roast it for about 10 to 15 minutes or until crispy.

2) In a small bowl, add half of the avocado with the lemon juice, parley and salt. Mash it so it s nice and creamy.

3) Spread half of the mashed avocado on one slice of bread, top it with a couple slices of tomatoes, and season the tomatoes lightly with salt and pepper and once teaspoon of the olive oil.

4) Place 2 of the slices of bacon on top of the tomatoes.

5) Take the remaining half of the avocado and slice it thinly, add half of the slices of the avocado on the other piece of bread and season that as well with a bit of salt.

6) Top the slices of avocado with the boston lettuce and then bring the two halves together.

Dig in immediately!!

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Serves 2

Ingredients:
2 Slices of White Bread (make sure it’s a good kind)

2 Eggs

1 ½ Tbsp of Unsalted Butter

Salt and Pepper, to taste

Process,

1) Using a biscuit cutter or a glass, cut a hole in the center of each slices of bread.

2) Melt the butter in a non stick skillet over medium low heat, add the slices of bread (with the hole in the center) and crack an egg right in the center.

3) Season the egg lightly with salt and pepper and let it cook for 1 to 2 minutes on each side. Make sure you also add the pieces of the bread that you have cut out, place them in the skillet along with the eggs in a basket and cook that for the same amount of time.

Serve right away!

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Serves 4

Ingredients:
1 cup of Arborio rice

2 cans of Italian Tuna in Olive Oil

1 can of Corn, drained

¼ cup of Italian Green Olives, pitted and chopped

2 Tbsp of Fresh Lemon Juice

1 cup of Cherry Tomatoes, halved

3 Tbsp of Extra Virgin Olive Oil

Salt and Pepper to taste

2 Hard Boiled Eggs, peeled and roughly chopped

Process,

1) Cook the rice according to packaged instructions, drain and add to a big bowl.

2) Add in all of your ingredients and toss everything together well.

3) Place some plastic wrap on the top of the bowl and refrigerate for a couple hours for best results.

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Serves 2

Ingredients:
4 Slices of Turkey Bacon

½ Pound of Shrimp, peeled and devained

½ cup of Canned Corn Kernels, drained and rinsed

½ Avocado, chopped into bite size pieces

½ tsp of Paprika

1/2 Tsp of Granulated Garlic

2 Tbsp of Lemon Juice, or to taste

½ tsp of Dijon Mustard

3 Tbsp of Extra Virgin Olive Oil

4 cups of Baby Spinach, washed and dried

1 cup of Cherry tomatoes, halved

1 Hard Boiled Egg, quartered

Process,

1) In a bowl, toss together the shrimp with the paprika, granulated garlic, salt and pepper and set aside for a couple minutes.

2) Preheat a large non stick skillet over medium high heat, add the bacon and cook for a couple minutes or until it develops a color on both sides. Remove to a plate and set aside.

4) In the same skillet, add 1 Tbsp of oil and let it get nice and hot. Add the shrimp making sure they are in a single layer, and cook for about 2 minutes on each side. Remove to a plate to cool slightly.

5) To assemble the salad, lay the spinach on a platter, evenly distribute the corn, tomatoes, avocado and egg. Cut the bacon in small pieces and scatter that over the top as well.

6) Season the salad with some salt and pepper.

7) Place the cooked shrimp on top of the salad.

8) In a small bowl, whisk together the lemon juice with the mustard. While whisking, drizzle in the oil.

9) Drizzle the dressing over the salad and serve immediately!

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serves 6

Ingredients:
4 Large Russet Potatoes, peeled and cut into ½ inch thick slices and cut the slices in half so that they are half moon shapes

1 Bulb of Fennel, trimmed and sliced

1 cup of Cherry Tomatoes, halved

¼ cup of Red Onion, sliced

½ cup of Mixed Olives, pitted and chopped

1 cup of Italian Salsa Verde (check out the episode on how to make Italian Salsa verde to find out how to make it)

About 2 Tbsp of Extra Virgin Olive Oil

1 Tbsp of Red Wine Vinegar

Salt and Pepper to taste

Process,

1) Toss the potatoes with some olive oil and place them in a single layer on a microwave safe plate and microwave them for 10 to 12 minutes or until fully cooked through. The easiest way to know when a potato is cooked is by taking a sharp knife and inserting it in the center and if it comes in and out with no resistance they are ready.

2) Meanwhile, preheat a grill pan over medium high heat.

3) When your potatoes are out of the microwave, grill them on the hot grill pan for a couple minutes on each side or until they develop lovely grill marks.

4) As soon as they come off the grill, season the potatoes with salt and pepper.

5) In a large bowl, toss together the potatoes with all the remaining ingredient and toss everything well so that the salsa verde is coating every piece of veggie and potatoes.

6) Serve right away or pop it in the fridge for a couple hours so that the flavors can penetrate the potatoes.

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It's Hotdog eating at its best with these BBQ Pit Boys grilled pound dogs. If you're looking to kick-up your barbecue, you gotta check these out..!

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Sick of the same ol', same ol' grilled beef burgers? Call them what you want, Heroes, Hoagies, Grinders, Po'Boys but these BBQ Pit Boys Cheese Burger Sandwiches are about as good as good eatin' gets hot off the grill. You gotta "check these out" the next time you fire up your Pit..!

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Save some money..! Get that rich beef steak flavor, just like those expensive steak houses do, simply by dry aging your steaks in your refrigerator. And it's real easy to do with a few simple tips, as shown by the BBQ Pit Boys.

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Same ol', same ol' Hamburgers at your Pit? Next time kick it up with this Burger recipe by the BBQ Pit Boys. All you need is a bag of Nacho Chips, and some fresh made Salsa, to top off your grilled Beef Chuck Cheese Burgers. Best of all, the kids are goin' to luv 'em..!

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