|
 |
| Recipe of the Month with Duane Radford |
|
 |
| KALBI KOREAN BARBEQUED VENISON LOIN |
Marinade
● 1 cup brown sugar (packed)
● 1 cup soy sauce
● 1/4 cup rice wine
● 1 small white Spanish onion (finely chopped/grated)
● 1 small pear (peeled/finely grated)
● 4 tablespoons minced garlic
● 2 tablespoons dark sesame oil
● 1/4 teaspoon black pepper
● 2 green onions, sliced thin (optional)
● sesame seeds
● large Ziploc plastic bag
● canola cooking spray
Quick Kimchi
● 1 small head Napa (Chinese) cabbage, cored, cut into 1-inch squares (8 cups)
● 1 scallion (diced)
● 3 green onions (diced)
● 1 carrot (peeled and grated)
● 2 cloves garlic (minced)
● 1/4 cup water
● 2 tablespoons rice vinegar
● 1 tablespoon sesame oil
● 2 teaspoons fresh ginger (finely grated)
● 3/4 teaspoon salt
● 1/2 teaspoon sugar
● 1/2 teaspoon crushed red pepper
This recipe is adapted from a recipe for barbequed beef ribs posted online at foodnetwork.com.
KALBI MARINADE
1. Cut any sliver skin from the loin, best done while there’s still some frost in it. Wash the loin under cold tap water and dry it off with a paper towel.
2. Sprinkle brown sugar over the loin and press the sugar into the sides so as to evenly coat it. Let the loin sit at room temperature for 10 minutes while preparing the marinade.
3. In a mixing bowl, whisk together the remaining ingredients (soy sauce, rice wine, green and white onions, pear, garlic, sesame oil and black pepper).
4. Cut the loin in half so it fits inside a Ziploc bag to marinade it. Add the marinade, press out any excess air from the bag and seal it tightly. Turn the bag over several times to ensure the beef is evenly coated before refrigerating for at
least several hours, preferably overnight.
5. Preheat your barbeque to ~500 F.
6. Remove the loins from the plastic bag and drain excess marinade from it. Lightly spray the loin with canola oil.
7. Sear the loin on both sides for 2 to 3 minutes on each side. Turn the heat
down to 400 F and grill the loin for about 15 minutes, turning it over 2 or 3 times.
8. Put the loin on a cutting board, let it cool down for a few minutes, then cut it into medallions. Garnish with thinly sliced green onions and sesame seeds.
Serve the loins with a dish of “Quick Kimchi” a spicy, tangy cabbage that has a good fit with grilled venison.
QUICK KIMCHI
1. Add the chopped cabbage, garlic and water to a large skillet and bring to a boil. Reduce heat to medium-low and simmer until tender, 4 to 5 minutes—drain.
2. Whisk vinegar, sesame oil, ginger, salt, sugar and crushed red pepper in a large salad bowl.
3. Add the cabbage, diced scallion and carrot to the bowl and toss to blend.
4. Refrigerate for about 25 minutes to chill before serving. Enjoy the loin and kimchi with a full-bodied red wine, nothing else is necessary. ■ |
|
|
|
