Korean Short Ribs, Food & Wine Magazine December 2010
Gingered Green Beans, Food & Wine Magazine December 2010
G likes short ribs, so we've done a few recipes over the year. Here was one more, by Food & Wine. It was sort of a peculiar recipe, with daikon and an Asian pear (although G went grocery shopping, and could only find western pears) in the marinade. It seemed like a waste! These were good, but not spectacularly better than the ones we've had so far, so we're not keeping this recipe.
I served it with rice and these gingered green beans. Although they refer to ginger in their name, the real dominant flavor is spice! They have a good helping of red pepper in them. You could barely taste the ginger at all. They were good, but I don't think we'll keep that recipe either. I like green beans that are sautéed with a lot of garlic though, yum!
No comments:
Post a Comment