Barbara’s Asian Cole Slaw Recipe

This recipe was also used by Barbara Hom of Night Owl Catering (nightowl2@earthlink.net or 579-7801) at our Passport events.

Mix in bowl:

  • 1/2 head shredded red cabbage
  • 1/2 head shredded green cabbage
  • 4 green onions chopped fine
  • 2 tbs toasted sesame seeds
  • 1/2 cup toasted slivered almonds
  • 1 pkg Top Ramen noodles crumbled into tiny pieces (uncooked)

Toss w/ dressing:

  • 2 tbs sugar
  • 1/2 tsp pepper
  • 4 tbs rice vinegar
  • 1 tsp salt
  • 1/2 cup peanut oil
  • 1 flavor packet from Top Ramen

Three Berry Sauce for Nalle Pinot Recipe

Ingredients:

  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • 1/2 cup blackberries
  • 4 tbs chopped shallots
  • 1 tbs chopped ginger
  • 2 tbs butter
  • 1 cup Nalle Pinot Noir
  • 2 cups beef stock
  • 1 tps 5 spice powder (available in the spice section of most markets)
  • 1 tbs honey
  • 4 tbs soft butter

Preparation:

  1. Wash berries and place in blender. Puree and set aside.
  2. In saute pan, heat butter and add shallots and ginger.
  3. Saute until golden-about 2 min.
  4. Add pinot and deglaze pan- Cook until reduced by half.
  5. Add beef stock, honey and 5 spice powder and cook until reduced by half. You should have about 2 cups sauce.
  6. Add the berry puree and cook for another 5 minutes.
  7. Whip in the soft butter. Sauce should be shiny.
  8. Serve w/ pork, chicken, or duck.

 

Braised & BBQ’d Short Ribs Korean Style Recipe

Serves 4

Ingredients:

  • 2# boneless beef shortribs dipped in flour
  • 1 carrot peeled and cut into 6 pieces
  • 1 onion peeled an cut into 1/8s
  • 6 cloves garlic
  • 2 stalks celery cut into 2″ pieces
  • 1/4 cup corn oil
  • S and P to taste
  • Enough stock, wine or water to cover- about 1-2 qts depending on size of pan

Preparation:

  1. In a dutch oven or other thick oven proof pan, heat oil on medium heat.
  2. Add garlic, onion, carrots, celery and brown until caramelized- about 15 minutes. Remove from pan and set aside.
  3. In same pan, add shortribs and brown on all sides for about 10 minutes total. Add back the veggies, cover with broth.
  4. Bring to boil.
  5. Cover pan with foil and bake in slow oven 225 degrees for 5 hours. This is important as it is what makes the meat so tender.
  6. Remove from oven and strain off juices and reserve. Discard veggies.
  7. Put meat into BBQ sauce and marinate a couple of hours.
  8. In the meantime, reduce pan liquid until you have 1 cup.
  9. Barbeque shortribs until hot on inside and a nice glaze on outside-about 5-10 minutes. Place on platter.
  10. Mix reserve stock with 1/2 cup marinade and heat. Pour over short ribs.

Korean Style BBQ Sauce Recipe

Ingredients:

  • 1/4 cup Ko chu Jang (a soybean paste w/ red peppers) available in Asian markets
  • 4 garlic cloves chopped
  • 2 T rice wine vinegar
  • 2 T soy sauce
  • 1 T sesame oil
  • 1 T sesame seeds toasted
  • 2 green onions – chopped
  • 4 tsp sugar

Preparation:

  1. Mix all Ingredients: well. Will keep in fridge for months.

Poke Recipe

Ingredients:

  • 1# grade no. 1 ahi – cut into 1/2″ cubes
  • 2 roma tomatoes – peeled, seeded and cut into 1/2″ cubes
  • 3 green onions – chopped
  • 1 T cilantro chopped
  • 4 Tsp soy sauce
  • 1 T sesame oil
  • 1 T toasted sesame seeds
  • 1 Teaspoon cinnamon
  • 1 tsp chili flakes
  • Salt and pepper to taste

Preparation:

  1. Have all Ingredients: ready. Cut ahi last.
  2. Toss everything into a bowl and serve immediately in a fried won ton skin.