L & C
Quite often when we build a menu for a client, especially wedding couples, they share with us their favourite things, food-wise. Sometimes it is an actual food, ingredient or meal, and other times it is a “feeling”. Recently we were encouraged to reflect where the couple became engaged. L knew exactly what they wanted the menu to be.
I share with you a recipe so right that my children were miffed to realize that they were only privy to a sample. L & C, I will be making this again and again, and think of you and your lovely, lovely family every single time.
Flexibly borrowed from http://inthekitchenwithkath.com and inspired from Azeka’s, a shop that sold them in Kihei
3 lbs short ribs (flanken; not the thick ones)
½ c. tamari (gluten-free, preferred). Or soy sauce if gluten isn’t an issue.
¼ c. sesame oil
3 tbsp brown sugar
2 green onions, sliced thin
2 tsp minced garlic
2 tsp minced ginger
Combine all in non-reactive pan and marinate for 3 days. Turn them every so often.
Grill over medium heat until caramelized – w/ lid closed: 2-3 min each side. Open: 5 per side.
Garnish w/ chopped green onion.
And if you are L & C, serve w/ green papaya slaw, green beans, aged cheddar mash, some jerk chicken and cornbread w/ honey’d butter. Serve all at once on big, long tables. Be sure to finish with pie and to dance under the stars.