Kalbi (Korean BBQ Shortribs)

August 7: National Barbecue Day

Kalbi is king when it comes to Islander’s favorite Korean barbecue short ribs! Her Daddy would make his own marinade and cook kalbi on a little, portable charcoal hibachi in the backyard or at the beach for the family (he has a big gas grill now at home). He often helps party hosts barbecue short ribs as well, which are included in the menu of a generous spread at friends’ local-style gatherings held in their garages and carports. Islander also orders kalbi at Korean and Hawaiian barbecue or grill types of restaurants (Yummy Korean BBQ, Loco Moco, L&L Drive-Inn, etc.) for quick cheap eats. She even admits to using a bottled sauce and packaged seasoning mix (Noh of Hawaii brand) whenever she and Highlander would barbecue kalbi at home on the mainland. But now she has gone back to her childhood basics and sought the traditional tastes from the marinade her Daddy used on his barbecue short ribs.  With minor tweaks to sweeten the sauce, our kalbi can be considered as a crown contender among common burgers and hot dogs when commemorating National Barbecue Day!

Recipe

(Inspired by Daddy)

Ingredients

• 3 pounds flanken beef short ribs, about ½ inch thick
• ¼ cup soy sauce (we used Aloha Shoyu brand)
• ¾ cup lemon-lime soda (we used 7-Up)
• 2 teaspoons sesame oil
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 1-inch piece ginger, crushed or grated
• 4 cloves garlic, crushed
• 5 green onion stalks, finely chopped
• ¼ teaspoon black pepper
• 2 tablespoons sesame seeds

Directions

Rinse the meat and pat dry with paper towels. Lightly score the meat with a sharp knife.  Make the marinade by mixing in a large bowl the soy sauce, lemon-lime soda, honey, brown sugar, ginger, garlic, green onions, black pepper and sesame seeds.

Dip the meat in the marinade, coating well. Cover and refrigerate at least overnight. Barbecue the meat to desired wellness, at least five minutes per side. Baste with marinade frequently. Serve on a platter atop shredded leafy greens. Sprinkle with extra chopped green onions or sesame seeds as a garnish.

Notes

• We marinate our meat for 2-3 days to get the most flavor from the sauce.
• Although the words “barbecuing” and “grilling” have been used interchangeably, technically the former cooking technique is a slower method with lower heat whereas the latter is quicker with higher heat. Click here for a more detailed description of “barbecuing” vs. “grilling.”
• National Barbecue Day is observed by Americans on July 4 and by Canadians on August 7. Since we already posted barbecue recipes on the U.S. Independence Day, we are featuring kalbi on the Canada BBQ date. Highlander is Canadian and Islander is American.

Ice Cream Sandwiches

August 2: National Ice Cream Sandwich Day

When South Texas is sizzling and simmering in the summertime, we cool off with popsicles and paletas, shaved ice and sundaes, frozen yogurt, gelato, halo-halo or ice cream! The latter is always a popular choice, whether it is simply scooped into a cup or cone or pressed between cookies as a sweet sandwich.

As it is National Ice Cream Sandwich Day, we are posting a simple recipe for this frozen food. Typical ice cream sandwiches are comprised of chocolate wafer cookies and vanilla ice cream. But the cookies can be chocolate chip, sugar, oatmeal, peanut butter, graham crackers, waffle pizzelles or macarons, and the ice cream can be any favorite flavor. The combinations are endless and the creative process is fun and easy for kids (and kids-at-heart)!

Recipe

For the chocolate wafer cookies

• https://hicookery.com/2011/07/03/chocolate-wafers/ 

For the filling

• Ice cream, frozen yet slightly softened for spreading (we used lactose-free vanilla, coffee, strawberry, chocolate chip mint, ube/taro and dulce de leche/caramel flavors)

Directions

Generously spread ice cream on the bottom side of one cookie. Press another cookie down on the ice cream. Use a spatula to smooth the sides evenly if necessary. Cover each sandwich in plastic wrap. Freeze until firm. Unwrap and enjoy immediately.

Notes

• For a creative alternative to ice cream sandwiches, try the ice cream macaron version, like our Neapolitan Ice Cream Macarons, which we blogged about in July (National Ice Cream Month).
• For a textured finish on the ice cream sandwiches, roll the sides with chopped nuts, crushed peppermints, colorful non-pareils, chocolate chips or jimmies, shredded coconut or minced dried fruits.

Chilled Raspberry Cream Pie

August 1: National Raspberry Cream Pie Day

Summer berries are in season, so Islander takes advantage of decorating her desserts with fresh fruit. She especially likes the vibrance of red raspberries and their tart taste to balance the overall sweetness of a chilled raspberry cream pie. But the pie itself looks too plain and pink, so Islander always adds a ring of raspberries around the rim to finish off the edges of the crust and naturally reinforce the flavors of the filling. Decorating a chilled raspberry cream pie can transform this summer sweet from simple to stunning. This cool and easy dessert is sure to become a showstopping centerpiece when gathering at the table with a few friends and family and when celebrating National Raspberry Cream Pie Day.

Recipe

(Adapted from Every Day with Rachael Ray)

Ingredients

• 1 9-inch pie crust, baked and cooled (we used Keebler brand chocolate flavor “Ready Crust”)
• 2 cups heavy whipping cream
• ¼ teaspoon almond extract
• ½ cup water
• 1 envelope unflavored gelatin
• ¾ cup sugar
• 1 10-ounce package frozen raspberries
• 2 teaspoons lemon juice
• fresh raspberries to garnish
• chocolate syrup (optional)

Directions

In a mixing bowl, whip the cream with the almond extract until stiff peaks form. Set aside. In a medium pot over the stovetop, combine the water, gelatin and sugar. Simmer over medium heat and mix until dissolved.

Remove from the heat and add the frozen raspberries. Stir in the lemon juice until the mixture is thickened. Fold in 1 -1 ½ cup almond-flavored whipped cream. Spread into the pie crust.

Chill in the refrigerator for a few hours or overnight until firm. Fill a pastry bag with the remaining almond-flavored whipped cream. Use a star tip to pipe over the pink pie filling. Finish off the edges of the crust by decorating the rim of the pie with fresh raspberries. Chill until ready to serve.

Slice the pie. Drizzle a dessert plate with chocolate syrup. Place a piece of the pie on top of the chocolate syrup and serve cold.

Notes

• A shortbread or graham cracker pie crust may be substituted for the chocolate pie crust.
• We only use ¾ of the raspberry filling with the almond-flavored whipped cream.
• Search our blog for other posts with raspberries as an ingredient in recipes.