Saturday, May 12, 2012
1 1/2 cups instant couscous
2 cups chicken stock
4 oz dried apricots, finely diced
Kosher salt and black pepper to taste
1/4 c pitted kalamata olives, chopped
3 scallions, thinly sliced
Place couscous in a large mixing bowl. In a saucepan, combine chicken stock, apricots, salt and pepper and bring to a boil over medium-high heat. Pour the boiling liquid over the couscous and toss to moisten every grain. Sprinkle with olives and scallions and cover tightly with plastic saran wrap. Let stand for 10 minutes or until all liquid is absorbed.
4 cups large Japanese cucumbers (you may also use English cucumbers), sliced thinly
6 tbsp rice wine vinegar
1 tbsp sugar
1/2 tsp Kosher salt
1/8 tsp dried chili flakes
In a bowl mix together the vinegar, mirin, sugar, salt and chili flakes. Thinly slice the cucumbers and toss in the dressing mixture. Let sit in the refrigerator for at least an hour before serving.
4 choice rib-eye steak (I like Rib eye steak but you can choose what you like)
3 tbsp rice vinegar
2 cloves garlic, minced
1 tbsp grated fresh ginger
5 tsp sesame oil
3 spring onions, chopped
Combine vinegar, garlic, ginger, sesame oil, sugar, and soy sauce. Place steak into a marinating container and work in the marinade by massaging the meat. Cover tightly and allow meat to marinade for at least two hours. Heat a large oiled skillet over medium-high heat. Remove steaks from marinade. Place steak in hot skillet, and cook on each side to the desired degree of doneness.
Note: Turn the meat only once (3-6 minutes on each side) to seal in all the flavor.