BiBimBap

Whew..... We all have been so busy the past week - getting ready for school to start, KB spending nights off, summer cleaning around the house, OH... and I started a new job!!!

We have been cooking at the house though, I just didn't post it. We've had amazing pulled pork sandwiches, beef ravioli with homemade marinara sauce, lamb stew, and a charcuterie, cheese, and toasties platter.... They were all so delish!!

As I've said before, Asian food is my absolute fave cuisine. I like to try new dishes all the time. Earlier this year, Tim and I went to a noodle house in downtown Augusta. Although the service was terrible, the food was good. It was the first time I tried Saki...... aaaaaannnnnndddd it was the last time!!!!!

I did enjoy their BiBimBap though. It was the first time I've had it. I didn't know anything about it or what to expect, but it was great. So I started my research for a good recipe. And then I had to research some of the terms and ingredients.... I knew I would never find some of those things at Kroger - HAHA... I gathered a good list of ingredients that I knew I had already or could easily find.  

The List:
Beef skirt steak, prepared short grain rice, soy sauce, sesame oil, lime juice, garlic, oyster sauce, mirin, sriracha sauce, honey, sliced veggies - mushrooms, peppers, onions, spinach, cucumbers, green onion, cilantro, lettuce, water chestnuts, bean sprouts, fried egg

First and foremost - the meat and marinade!!!

 Skirt steak, soy sauce, sesame oil, oyster sauce, garlic, coriander, and lime juice

I also clipped some lemongrass for the marinade!!!

For this dish, the skirt steak need to be thin sliced against the grain. The pictures below demonstrate this.

On the left, the "grain" is going away from me. I sliced perpendicular to the grain. It's best to freeze the steak for about 30 mins prior to slicing. It helps to make thin, even, and precise cuts.

While the meat was soaking in it's yummy marinade, I chopped my veggies and prepared the gochujang sauce. The recipes all had a varying array of veggies to choose from. I used what I had in the fridge. I also knew I would never be able to find gochujang sauce anywhere but an Asian grocery. So I made my own!!

Mushrooms, onions, peppers, water chestnuts, carrots, and spinach were all sauteed with sesame oil, garlic, and S/P. Cucumbers, lettuce, green onion, and cilantro were added to the final dish as is. And of course, I couldn't find fresh bean sprouts. That would have made a huge difference!!

 I love the colors of fresh veggies!!!

For the gachujang sauce I put mirin, honey, soy sauce, sriracha, and garlic in a small saucepan. I reduced by half to thicken it up.

                  Before                                                                               After

I seared the beef slices in small batches.

Then combined all the beef back together with the marinade and let it baste for about 1 hour.

Now to assemble the bowl - a good serving of rice in the bottom topped with the sauteed and fresh veggies.

 Almost ready!!!!

 The over easy fried egg was the best part!!!

 The final product topped with all the goodies!!!


I was so happy with the results... I am definitely gonna try more.

ENJOY!!!

Macho Gazpacho

 I like all kinds of soup - canned, homemade, leftover, meaty, veggie," noodlely" -  my faves include french onion, broccoli cheddar, cool cucumber (made by Tim), and gazpacho.

Now with that being said... I've only had gazpacho a two times in my life - in Charleston and on a cruise. I always thought "whoa, it's so complicated... it's such a sophisticated soup" HAHA... little did I know gazpacho is pureed veggies with some seasoning. Homemade French onion is much harder and more time consuming. I was inspired by all the fresh, local veggies at Saturday Market downtown Augusta to make gazpacho. I was a little overwhelmed by the volume of recipes out there. Some from Spain, Mexico, South America..... how was I to decide???

But, alas, I went to the Pioneer Woman for a good basic recipe....

Gazpacho

Of course I made changes to suit my palette and preferences... I added a mini pepper and some squash to the veggies, put my cilantro in the blender, added ALOT more hot sauce, and blended most of my veggies (I don't like chunky gazpacho,even though I've only I had it twice). OH and also... After tasting to make sure my seasoning was good, I knew it needed something else. I had the bitter, sweet, acidity, savory... but it needed tangy/citrus/sour. I had the lime out to give the bowl a lil squeeze before serving but the whole thing needed it. It was perfect, exactly what was needed!!!

yummy fresh, local veggies from the farmers market... much cheaper than grocery store

 I chopped my veggies and put them all in a bowl to mix and mingle.

The blender is ready to slice and dice!!!

The veggies are so beautiful together.

 I blended the veggies in batches to get a nice puree.

 I have to say the soup looked much better in person than in this picture.

I sliced the French loaf, coated with seasoned butter, and set to the side.

 mmmmmm. grilled toast.....also one of my faves!!

 Shrimp skewers 
**I've learned to place kabobs/skewers at an angle on the grill - prevents them from falling between the wires.**

 Chilled gazpacho with grilled shrimp and toasties.

Nothing goes better with cold, spicy soup than my Rolling Rock!!!

Enjoy!!