You can get kids to eat just about anything if they can play with it. This recipes is a combination of Asian flavors and textures wrapped up for a tasty summer treat.
Grilled Short Ribs
12 bone-in Flanken Style Short Ribs (these are cut thinly across the bones, rather than in between). Another cut of tender-ish beef would work fine.
1 Head of Butter Lettuce, separated and displayed on a pretty plate
Marinade: Whisk together and add ribs to marinade. Let maninate 30 minutes at room temperature.
1 cup tamari or reduced-sodium soy sauce
1/2 cup brown sugar
2 tablespoons crushed ginger
4 garlic cloved, crushed or chopped
1 Tablespoon Asian sesame oil
2 Tablespoons red miso
Prepare the grill (medium-high heat) and brush with oil.
Grill the ribs 2-3 minutes per side. Remove the meat from the bones and wrap in Butter Lettuce leaves with Sticky Rice and Asian Pickles.
Sticky Rice
3 cups water
1 teaspoon salt
1 1/2 cups short grain rice (such as Sushi)
Bring water, rice and salt to a boil in small saucepan. Reduce heat to low, cover, and simmer until water is absorbed, about 17-20 minutes. Let sit with the cover on to steam an additional 5 minutes.
Asian Pickles
1/4 cup rice vinegar
1/4 cup sugar
1 teaspoon soy sauce
1 teaspoon fish sauce
1/2 teaspoon garlic chile sauce (omit if this will freak your kids!)
(marinade can be made 1 day ahead)
2 cucumbers sliced very thinly, with a mandolin if possible.
Marinate the cucumbers 10 minutes to 1 hour, toss occasionally. Serve on top of butter lettuce tacos.
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