Norm Matthews

Our dinner tonight was one we have been enjoying for a long time. It was Cornish hens marinated with orange juice, Triple Sec, honey and soy sauce. Some of it was reserved for basting and thickening with cornstarch to set on the table with the chickens.

@TdeV I used my son's recipe with some changes. Here is what I did for the Kalbi Kalbi (Korean Beef Short Rib BBQ) Note: Marinade a min of 10 to 12hrs • Beef Short Ribs (3 to 4lbs) • 1/2 cup soy sauce • 1/4 cup Sesame oil ( you would probably be OK using just 2 Tbsps.) • 6 Tbsp Brown sugar • 5 Tbsp water • 4 Tbsp Mirin. • 3 Tbsp rice syrup (I used because I got some for another recipe and wanted to use it up) son uses corn syrup • 2 Tbsp galic • 1/4 tsp ginger • Chopped Green onions (about 1 cup) • Dash of peppers • 1 Asian Pear • Instead of the pear, you may substitute Jumex Pear Flavored Nectar or you may also try other fruits, such as apple juice Charlie usually adds some Coke the marinade. PS I made a second, half batch, added about a quarter cup of Dr. Pepper and boiled in for a couple minutes, cooled to room temperature, then poured then it over the ribs after they were cooked. PS I try to always post the recipes of what I cook at the blog link below.

I marinated Kalbi overnight and grilled it today. We had it with rice, laver and kimchi.

Dinner was salmon on the grill with a sweet bourbon BBQ glaze and peaches grilled with honey, cinnamon and vanilla. It was supposed to be topped with melted strawberry jam but I didn't have any so I used melted ice cream. The smashed potatoes were a Jaques Pepin recipe.

This was a couple nights ago. I saw it on facebook and thought it looked good. It said to use two chicken breasts. I never know if they really mean from two chickens or two half breasts. I used two halves. More chicken would have been better.

We ate at an Italian restaurant a couple weeks ago and I thought both our dinners were good so i tried to duplicate them tonight. I think I found a very similar recipe for Shrimp Scampi but only came close to the Mussels in Wine sauce. I need to work on that one.

The store had some meaty looking ham hocks so that decided dinner. They didn't have any collards or spinach, just kale and turnip greens, so I decided to do bok choy separately and add them with the beans and hocks at the end. I had a Tim Tam cookie crumbled over the last of the vanilla ice cream for dessert. It was the last cookie too so I suppose Charlie will end up raiding the Halloween candy bowl later when he gets hungry for dessert.

A few days ago I needed some pork shoulder but all they had was more than I needed at the time, so I cut part of it off and saved it until today when I put it in the smoker.

My son requested that I make empanadas again with a recipe that he found and sent me. This time I picked up some egg roll wrappers to deal with the leftover filling. I could have made extra empanada dough but I didn't want to. Actually I like the egg rolls better anyway.

Our dinner was Korean al Pastor and gochuchang asparagus, both from Korean BBQ. It was raining so I cooked inside.

This Jerk Pork Tenderloin Kebabs is from the Korean BBQ book, but he thinks of his food as Korean American and Puerto Rican. He was born in Korea but grew up in America and his wife is from Puerto Rico. This recipe was inspired one winter when he and his wife vacationed in Jamaica, so it is pretty much a mixture of a lot of different traditions.

Charlie loves empanadas and found a recipe that he said looked good and asked me if I'd try it. I was planning to make another recipe from the Korean BBQ cook book and I generally dislike making little stuffed pastries because of memories of making mandu by the thousands when we had the restaurant. The empanadas were not all that small and there was only ten so I figured it would not be all that bad. I made dough for ten but there was filling left over so I made 4 more using soft taco shells. I bet they would have been good in egg roll wrappers too.

Quick and easy dinner tonight. It was andouille with corn, onion, red bell peppers and rice with a little chicken stock.

It's at http://normmatthews.blogspot.com/

Sunrise in Kansas is why God didn't put mountains here. He knew they'd spoil the view.

The meat was marinated in half a cup of the magic paste and a cup of the BBQ sauce plus some lemongrass and green onions. Afterwards, the marinade was brought to a boil for a couple minutes and was the dipping sauce. Click on the link at the bottom the this post to see the whole recipe. Magic Paste 1 inch fresh ginger, peeled and sliced 5 cloves garlic, peeled 2 Tablespoons fennel seeds 1/2 C. fish sauce 1/4 C. toasted sesame oil 1/4 c. Korean Chili flakes. Korean BBQ sauce 1 C. dark brown sugar 1/2 C. water 1 C. soy sauce 1 small onion, coarsely chopped 1 Asian pear, peeled, coarsely chopped 1 kiwi, peeled, coarsely chopped 8 cloves garlic, peeled 1-inch piece fresh ginger, peeled and sliced 1/4 C. toasted sesame oil

I recently noticed a thread about this year's new cook books and ordered the Korean BBQ book and made Korean Beef Satay from it for dinner.

Our dinner was turkey pot pie with ground turkey.

One time, a long time ago, my son and I took a trip to LA to visit his mom and grandparents stopping along the way to sight see. After leaving LA we came back to Kansas via Highway 1 along the coast and north of San Francisco, headed east to Jackson Hole. Somewhere, while still in California, on a forested two lane, we came to a fork in the road. On one fork were two tall posts with a chain across the road. Across the top of the two poles was a sign that said Hidden Valley. I have always wondered if that was the same place as where the dressing came from.

I think this is the third time Charlie has asked for this. It's kielbasa and cabbage. He wants me to use a package of slaw mix because he likes it with carrots and he even wants it with egg noodles on the side.

I had sort of planned to make something different but didn't read the recipe all the way through until about an hour before dinner time and it needed up to 4 hours in the refrigerator so I used a couple steaks I got on sale Sunday and made fries to go with it.

Charlie got some new patio furniture so I rearranged the outdoor cooking stuff. Then I smoked some St. Louis cut ribs. I put the Weber out on the curb with a FREE sign on it and it was shortly gone. Whoever got it paid as much for it as I did when someone left it for me some 8 or 9 years ago. I forgot to rotate the ribs during the cooking so you can tell how close they were to the fire by how much they fell off the bone... or didn't

I guess I was lucky with the Creole seasoning mix I used. I accidently used two tablespoons instead of two teaspoons, but I noticed it all settled to the bottom of the mixing bowl so I didn't stir it up and when I poured it out into the skillet, I left most of it behind and when I seasoned the shrimp, I just sprinkled a little of it on the shrimp so I probably ended up using less of the mix than the recipe intended. PS I used some Asian stir fry mix on some chicken a few days ago and it ended up so salty, I threw the leftovers out. There were a lot of left overs because we didn't eat much in the first place.

Quote from my late Uncle Glen: "If there is an empty (serving) bowl on the table after dinner, then somebody didn't get enough to eat."

We liked it. I have not subscribed to Food and Wine for quite a while but they still send me emails.