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Dinner tonight: Teriyaki Kalbi (beef short ribs) served with sticky rice, cantaloupe, a salad with Thai peanut dressing, and southern-style marinated cucumbers.
TERIYAKI SAUCE & MARINADE
1 cup water
5 tablespoons coconut palm sugar
1/4 cup soy sauce
1-2 tablespoons agave syrup
1 tablespoon fresh lime juice
1 large clove of garlic, finely minced
1/2 teaspoon ground ginger
1 tablespoon Liquid Smoke
2 tablespoons cornstarch
1/4 cup cold water
1/3 cup toasted sesame seeds
1/3 cup finely chopped scallions
Combine the 1 cup water, sugar, soy sauce, syrup, garlic and ginger in a medium saucepan and set over medium heat.
In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.
Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out.
Garnish with sesame seeds and scallions.
THAI PEANUT DRESSING
1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce
2 tablespoons honey
2-1/2 tablespoons sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Combine all of the ingredients in a blender and process until completely smooth. Refrigerate until ready to serve.
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Dinner tonight: Teriyaki Kalbi (beef short ribs) served with sticky rice, cantaloupe, a salad with Thai peanut dressing, and southern-style marinated cucumbers.
TERIYAKI SAUCE & MARINADE
1 cup water
5 tablespoons coconut palm sugar
1/4 cup soy sauce
1-2 tablespoons agave syrup
1 tablespoon fresh lime juice
1 large clove of garlic, finely minced
1/2 teaspoon ground ginger
1 tablespoon Liquid Smoke
2 tablespoons cornstarch
1/4 cup cold water
1/3 cup toasted sesame seeds
1/3 cup finely chopped scallions
Combine the 1 cup water, sugar, soy sauce, syrup, garlic and ginger in a medium saucepan and set over medium heat.
In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.
Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out.
Garnish with sesame seeds and scallions.
THAI PEANUT DRESSING
1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce
2 tablespoons honey
2-1/2 tablespoons sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Combine all of the ingredients in a blender and process until completely smooth. Refrigerate until ready to serve.
