Smoke ‘em if you got ‘em, ethnic and family barbecue contest

Posted by on Jun 1, 2013 in BBQ | 0 comments

Smoke ‘em if you got ‘em, ethnic and family barbecue contest

Perhaps you have a linguica kabob recipe to die for.  Or a spicy sausage stuffed mushroom side dish that neighbors always beg you for.  It’s time to share and add to your favorites.  Home Star Cuisine personal chef services, is sponsoring a “Smoke ‘em if you got ‘em, ethnic and family barbecue contest” to encourage area residents to get out their grilling tools and get busy.

“Summer and barbecuing brings out the best in friends and family events and fun food that enhances the gathering.  Barbecuing also levels the playing field a bit – there are less complicated cooking techniques, cookware and pomp and circumstance,” said Deb Fernandez, founder of Home Star Cuisine who studied at the Culinary Institute of America in Hyde Park, NY, noted. “This contest is intended to give barbecue enthusiasts more fun recipes to try and more excuses to try them.”

Barbecue fans are asked to email their favorite recipes and instructions for those recipes to chef@homestarcuisine.com.  The top recipes will be posted on the www.HomeStarCuisine.com website for all to see.  Deadline is July 31, 2012.

The top three selections will receive a $25 gift certificate to the Omaha Steaks with locations throughout the U.S. and an e-commerce website.

So don’t’ let those old family recipes marinade in faded notebooks and kitchen drawers. Enter today.

 

Korean Barbecued Beef Short Ribs

5# Korean-style short ribs, boneless short ribs cut to ¼” thickness, or steak tips

1 cup brown sugar

1 cup reduced sodium soy sauce

½ cup water

¼ cup sherry or mirin

1 small onion, grated

1 bosc pear, grated

4 tablespoons minced garlic

2 tablespoons sesame oil

¼ teaspoon black pepper

4 scallions, thinly sliced

To make the marinade, in a nonreactive container large enough to hold the meat, mix all ingredients from the brown sugar to the pepper.  Add the meat and mix to make sure it is coated.  Let this sit in the refrigerator for 2 or 3 hours, up to a day. 

Heat your grill to high and place the meat on the grill rack that has been oiled lightly. Cook on one side for approximately 3 minutes, then turn over and cook for another 3 -4 minutes until  meat is no longer red in the middle.

Place on a serving platter and sprinkle with sliced scallions.

This is great with an Asian-inspired rice salad and some tangy cole slaw dressed in rice wine vinegar, light vegetable oil, finely grated ginger, and a splash of sesame oil and toasted sesame seeds.

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