^^^ Update from Sunday Sauce Cook this weekend:

Starts with tomatoes, short rib:



Add some Italian Sausage and Veal Meatballs:



Cook all day (4- 5hrs): Sauce and Short ribs - all day, Sausage hour and half from end of the cook and meatballs one hour.


Sunday is complete:

That's a damn good looking plate of spaghetti there. I've been eating spaghetti for a month straight. I'm actually happy the garden is dying because I was about to turn into a tomato.

The spaghetti and meatballs looks great! Is the short rib meat in the sauce?

Jesse, your tomatoes always look so amazing. Nice and bright red. Lately it has been hard to grow tomatoes here in Texas with the heat unless timed just right. Then lack of bees for most anything. I am manually pollinating my okra daily. Green bean plants for Fall are about 6” tall now.

My wife made Korean BBQ tonight. No good places within an hour so my wife makes all the banchan herself. She’s become quite good at it.

We can’t wait to make it back overseas and enjoy some authentic cuisine.

pork tenderloin medallions sauteed, the served with mashed taters, brown gravy, and white corn,

quote:

Originally posted by OttoSig:
My wife made Korean BBQ tonight. No good places within an hour so my wife makes all the banchan herself. She’s become quite good at it.

We can’t wait to make it back overseas and enjoy some authentic cuisine.

Nice! By korean bbq, do you mean kalbi or bulgogi here? Looks like kalbi off the bone cut into pieces? Banchan looks great and tasty; the rice doesn't seem right....

Is that also sikhye to the side? If yes, wow, bonus points.

quote:

Originally posted by konata88:

quote:

Originally posted by OttoSig:
My wife made Korean BBQ tonight. No good places within an hour so my wife makes all the banchan herself. She’s become quite good at it.

We can’t wait to make it back overseas and enjoy some authentic cuisine.

Nice! By korean bbq, do you mean kalbi or bulgogi here? Looks like kalbi off the bone cut into pieces? Banchan looks great and tasty; the rice doesn't seem right....

Is that also sikhye to the side? If yes, wow, bonus points.

The rice lol, my wife is Honduran. So we have rice with nearly every meal. She mentioned tonight that she can’t get the rice right. I told her about the differences between short grain and long grain. Normally she buys the microwaveable bowls from the Korean market but she’s been trying to create it organically.

The meat is 부체살 (Bu chae sal) which is what I learned at as blade steak. Flat iron in some places.

And no, that’s not 식혜 (sikhye). That would definitely have to be bought!

All in all she’s getting really good with her sides. We have a traditional Korean bbq grill but it’s messy so she still uses a cast iron pan for the meat.

We didn’t even get to the spicy bulgogi she has marinating which I’m looking forward to tomorrow.

As every Sunday seems to be, I canned more okra.




Then I made Ribeye steaks on the Big Green Egg at 700 degrees with fried okra and a baked sweet potato. I have tried so many fried okra recipes and finally found one where the breading stays on and is just like what you would get at a restaurant. The steaks were so big that my wife and I just split one and will have the other one tomorrow.

Braised beef ribs with mashed spuds made with roasted garlic butter and rosemary/thyme infused heavy cream. Drizzled with some of the reduced braising liquid. The meat was so tender it just fell apart.

More of a cold weather type of meal but dang if it wasn't good with tons of flavor. I'll be making this again when the snow flies.

You had me at - braised beef ribs.

Shrimp Scampi