Sunny days means time to bring out new beef recipes for barbecue.
Here’s a dish that can be barbecued outdoors or on an electric grill. You marinate the meat for 3 hours before cooking.
KOREAN BEEF STRIPS
Makes 6-8 servings.
About 3 lbs. boneless beef chuck roast or beef short ribs
1/2 cup each soy, salad oil, and finely minced green onions
2 cloves garlic, minced or pressed
4 teaspoons sesame seed
2 teaspoons sugar
1 teaspoon monosodium glutamate (I omit) and sesame oil
1 teaspoon finely minced fresh ginger (or 1/2 tsp. ground)
For easy slicing, partially freeze the meat. Then cut into 1/2 inch slices.
In a large bowl, stir together the soy, salad oil, green onion, garlic, sesame seed, sugar MSG, sesame oil and
ginger.
Add the beef strips, mixing gently to coat thoroughly. Cover and refrigerate 3-6 hours to let meat marinate.
To barbecue, heat the grill first, and put part of the beef strips at a time to grill.
Cook quickly, turning once, for one minute on each side.
HONEY GARLIC CHICKEN WINGS
These wings are sticky and sweet. They’re delicious with rice and a crisp salad for supper. They’re also good as appetizers.
2 lbs. (1 KG) chicken wings
Honey Marinade:
2 tbsps. (25 mL) vegetable oil
2 tbsps. (25 mL) liquid honey
1 tbsp.(15 mL) red wine vinegar or lemon juice
1/3 cup (75 mL) soy sauce
1 tsp. (5 mL) minced fresh ginger root or 1/2 tsp. (2 mL) ground ginger
1 garlic clove, minced
1 tbsp.(15 mL) chopped green onion
Cut chicken wings into 3 separate pieces at joints, discard wing tips.
For honey marinade, combine all ingredients and mix well. Makes 3/4 cups.
Toss chicken wings with honey marinade. Marinate in refrigerator for several hours-overnight is better.
Remove wings from marinade and place on barbecue grill; reserve marinade.
Cook, turning wings frequently, until until evenly browned and cooked through.
Brush with marinade after 30 minutes. Makes 4 servings.
Note: Wings may be also cooked in a 350 F (180 C) oven for about 45 minutes.
RUSSIAN RHUBARB TARTS
Alice Bradley kindly submitted this rhubarb tart recipe and since the rhubarbs are coming up nicely in the garden, it is a good time to give this a try. Alice has a nutritionist background so I’m sure it will be good.
2 cups all purpose flour (plus more for rolling)
2 tsp. baking powder
2 Tbsp. brown sugar
1/4 tsp. salt
3/4 cup cold butter
1 egg beaten slightly
1/4 cup warm milk
1/2 tsp. vanilla
Spray medium size tart tins with non stick spray or use silicon muffin pans
Combine the first 4 ingredients and cut in butter until coarse crumbs are formed. Can use processor.
Add the eggs, milk and vanilla and mix lightly, it will form a sticky dough, add just enough flour so the dough can be handled. If the dough seems dry, add a few drops of milk.
Cut the dough into about 16 pieces, about the size of a walnut.
Roll each ball into a 4 -5 inch circle, don’t worry if it’s not perfect, this is a rustic tart.
Ease the circle of dough into the tart pan and gently press into place.
Trim if there is a lot of excess dough.
Filling:
5 cups fresh rhubarb, chopped into 1/4 or 1/2 inch dice.
1 cup sugar
2 and 1/2 tablespoons all purpose flour
Combine the filling ingredients and set aside for about 15 minutes while the shells are being made.
Spoon the filling evenly into the tart shells.
Bake the tarts in a 350 degree F oven for about 25 minutes until the shell is nicely brown and the filling cooked. Let sit for 5 minutes and gently lift out of the pans and set on rack to cool.
The traditional topping for the dessert is a big scoop of sour cream just before serving but I find a scoop of
Vanilla ice cream is also a perfect topping.
This recipe can also be used to make berry tarts later in the summer.
Just use 5 cups of berries such as blueberries, decrease the sugar to 3/4 cup and the flour to 2 Tablespoons.
HAPPY FATHER’S DAY!
