Not Your Ordinary Backyard Barbecue
Del.icio.usThis week we take the show on the road to a backyard barbecue at Kelvin Ro’s house - he’s the owner and chef of Diamond Head Market & Grill.
KALBI TACOS
For Kalbi Sauce:
* 1 cup shoyu
* 2 cup sugar
* 1/2 cup honey
* 1 cup water
* 1/2 cup grated onion
* 1/2 cup chopped green onion
* 1 tablespoon minced fresh chili pepper
* 1 tablespoon coarse ground pepper
* 2 tablespoon sesame oil
* 2 tablespoon toasted sesame seeds
* 1/4 cup vegetable oil
Soak three pounds of 1/2-inch short ribs in plastic Ziploc bag for three to four days to allow the marinade to penetrate fully. Grill over medium heat and slice thin. Set aside.
For Mango Salsa:
* 1 cup diced mango
* 1 cup diced tomato
* 1/4 cup diced onion
* 1/8 cup minced cilantro
* 1/8 cup fresh lime juice
* 2 tablespoons grated ginger
* 2 tablespoons minced fresh chili pepper
* 1 teaspoon kosher salt
* 1 teaspoon fresh ground black pepper
* 2 teaspoons cumin
For Korean Cole Slaw: Mesclun greens, julienne carrot, bean sprouts, won bok tossed with Korean Aioli
For Korean Chili Aioli (Koo choo jung Aioli):
* 1 tablespoon chili paste
* 2 tablespoons minced cilantro
* 1 tablespoon sesame oil
* 1 tablespoon vinegar
* 2 tablespoons shoyu
* 2 tablespoons sugar
* 1 tablespoon minced garlic
* 1 cup mayonnaise
* salt and black pepper, to taste
Lightly grill corn or flour tortillas and lay down kalbi strips, add Korean Cole Slaw and top with Mango Salsa, Monterey Jack cheese and/or sour cream.
SHRIMP PASTA SALAD
* 1 cup diced zucchini
* 1 cup diced yellow squash
* 1 cup diced red bell pepper
* 1 cup diced yellow bell pepper
* 1 cup button mushrooms
* 1 cup diced red onions
* 1/4 cup vegetable oil
* 2 tablespoons minced garlic
Grill on slotted pan. Grill two pounds of shrimp. Add 1/4 cup vegetable oil and 2 tablespoons minced garlic and grill; set aside.
Add:
* 1 cup diced cucumber
* 1 cup diced tomato
* 1 cup diced mango
* 1/4 cup minced cilantro
* 2 teaspoons lime or lemon zest
* 1/2 cup feta cheese
* 1 cup cooked farfalle pasta (bowtie)
For Balsamic Vinaigrette:
* 1/2 cup Balsamic vinegar
* 1/4 cup brown sugar
* 1/2 cup extra virgin olive oil
* 2 tablespoons minced ginger
* 2 tablespoons minced garlic
* 1 tablespoon Cajun seasoning
* 2 tablespoons minced sweet basil
* 1 tablespoon Dijon mustard
Combine warmed grilled shrimp, vegetables, grilled vegetables, Balsamic vinaigrette and mango, and add feta cheese, salt and pepper to taste.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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