Korean Beef

Made this recipe last night after a work friend recommended it. SOOO good. Ryan was in the Clean Plate Club.

1 pound lean ground beef (I used bison)
1/4 cup brown sugar 
1/4 cup soy sauce (I use low-sodium so it wouldn't be too salty)1 Tablespoon sesame oil3 cloves garlic, minced1/2 teaspoon fresh ginger, minced (see note)1/2 - 1 teaspoon crushed red peppers (to desired spiciness)salt and pepper1 bunch green onions, diced (don't skip this!)White riceSriracha
Heat a large skillet over medium heat and brown meat with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions and sriracha


>> I added a container of sliced mushrooms to the meat/sauce, and I steamed broccoli on the side then tossed that in too.

The Chew's Baked Artichoke Chicken

This recipe was really good! I served it over white rice (poured the broth from the pan on it) and with a Greek side salad. When I make it again, I'd maybe make a little more of the broth and add more pepper. I'd also just pile the other 1/2 pound of mushrooms in there. Ryan liked this dish too- it was good!
________ This recipe won a contest on a television show called The Chew. Mario Batali and others judged 3 chicken recipes made by regular people, and this won first prize!

I used white wine, instead of the red, because I like it better with chicken. I also increased the garlic and placed the vegetables UNDER the chicken pieces, instead of around them. I baked my chicken at 375F because I like crispy skin.

Here is the original recipe, make changes as you see fit.

Donna Giblin's Baked Artichoke Chicken: (adapted from ABC The Chew)

• 4 lbs. chicken legs and thighs, w/ skin (Instead, I used a small chicken cut up, including breasts)
• 1 cup artichoke hearts, halved (canned is fine- I used the whole can)
• 1 medium onion, cut into pieces same size as the artichokes
• 1 pound white button mushrooms (halved or quartered. These wouldn't all fit in the pan so I did about 1/2 a lb. instead, oh well)
• 2 tablespoons brown mustard
• 2-3 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 cup red or white wine (you could also sub in chicken stock)
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried tarragon
• 1 bay leaf
• kosher salt and pepper (to taste)

DIRECTIONS

1. Preheat oven to 350F-375F, depending if you like crispy skin or not.
2. Place artichokes, onions and mushrooms on the bottom of a big pan. (I used a really big skillet because it looks like they did in the picture. Prob would go w/ a pan next time because it's a lot of food)
3. Place chicken pieces on top of the vegetables.
4. Mix the mustard with the rest of the ingredients and pour over chicken.
5. Season w/ kosher salt & pepper.
6. Bake for one hour, basting the chicken once or twice

Oven-baked Pork Baby Back Ribs with Guava Glaze

I'm kicking myself for not getting a picture of this last night. It was off the chain good. I think I actually told Will that it was 'off the hizzook', which you'll forgive me for right?

I diverged a lot from the original recipe, but all I wanted it for was cooking temp/time and general direction. I'll let you know where I made my changes so that yall can feel free to take creative liberties as well.

I served these with a Cauliflower-Potato Mash and a Green Pepper Salad which I'll spell out below the ribs.

Oven-baked Pork Baby Back Ribs with Guava Glaze
Approx 3lbs Pork Baby Back Ribs (serves 2 adults)
Salt + Pepper
olive oil
12oz dark lager beer
  *I didn't have this, so I used 12oz of ginger ale. I can imagine that any number of cooking liquids could work here.

1/4 cup of Apricot Jelly
  * I didn't have so I used Guava Jelly (Callejas brand!)
1/4 cup of ketchup
1/4 cup of lemon juice
  *I used apple cider vinegar

Preheat oven to 300*
Cover a baking sheet with heavy duty aluminum foil (unless you love to do dishes, in which case skip this step). Place rack of ribs meat side up and salt + pepper 'em.
Drizzle olive oil on top and pour lager/ginger ale/cooking liquid to top.
Cover tightly with aluminum foil and bake for 2 hrs.
Remove from oven and increase oven temp to BROIL.
Pour off about 2 cups of cooking liquid into a sauce pan. Add jelly, ketchup and lemon juice/vinegar and bring to a boil. Reduce to simmer and let reduce by about half.
*I never have patience for this. I reduced for about 5 min at a boil.
Flip ribs over to bone side up and pour half of the glaze over the ribs. Place in the oven on broil and cook for 6 minutes.
Flip over to meat side up, pour remaining glaze over the ribs. Place back in the oven on broil and cook for 6 minutes.
Let rest before serving.

Cauliflower-Potato Mash
1/2 head of cauliflower
2 russet potatoes, peeled and quartered

Put vegetables in a pot of water and boil until tender.
Pour off 90% of water.
Mash vegetables, add salt and white pepper and 2 tbsp of cream cheese
I used my immersion blender to get a really good puree.
Adjust seasoning to taste.

Green Bell Pepper Salad
1 green bell pepper, sliced
Malt Vinegar
Salt
Sugar

I of course don't have exact measurements because the recipe came from my dad. However, make the dressing to taste and his only recommendation is 'light on everything' and use more sugar than salt.