It’s Fall and that means it’s pumpkin season! I love pumpkin season, mainly because I love pumpkin-flavored sweets, but also because it conjures up images of golden leaves falling from trees, and cheesy as this may sound, because Fall is when you can start feel the vibration of the holiday season in the air. Things are changing in the Fall – kids are going back to school, colleagues are rejuvenating after summer vacations, and people are getting ready for colder weather and big family/friend get-togethers. I’ve already broken out the hot cocoa and pumpkin-flavored coffee, and now it’s time for Fall recipes!
As we say goodbye to summer and head into fall, I thought I would make a hearty dish that could be cooked either outside on the grill or inside on the stove. I love how the marinade for the beef gives the dish sweet + salty + spicy elements. The best part is that it is super easy to make and can be prepared with many different variations. The first variation is the type of meat involved. A lot of Korean BBQ beef recipes use short ribs. I personally like going to the Japanese market and buying Shabu Shabu meat (Shabu Shabu is Japanese hot pot where the meat is sliced super thin). The marinade can also be used on other meats (e.g. chicken, pork). The second variation is how the dish is served. Tonight, I decided to have it in the traditional style, over rice and with some roasted broccoli. There really is something about beef + white rice, but that is another story. I’ve also done this beef as the filling in a Latin/Korean taco using a corn tortilla (yes I am trying emulate the LA food truck trend), and as lettuce cups using iceberg lettuce. And, since my stomach is not a fan of onions, I left the onions out of this recipe – it still was delicious.
While we’re on the topic of Asian food, here’s a super easy recipe for gluten-free, dairy-free Korean green onion pancakes made with rice flour, from The Gluten-Free Asian Kitchen. Normally made with wheat flour, the switch to rice flour is a seamless one for this recipe. Perfect for an afternoon snack or dinner accompaniment. Or for a heartier version, chop up your favorite protein or even kimchi and add to the batter (use about 1/3 cup per pancake). Enjoy!
I tried out this recipe from epicurious.com the other day and it was delicious – flavorful and with a hint of an exotic (at least for me) middle eastern flavor. Without the Tahini sauce, this dish is naturally gluten, dairy and soy-free. I did have to make an unforeseen modification – thinking I had walnuts, I didn’t buy any at the store, but when I got home I found I only had pine nuts and pecans (pine nut + pecan = walnut, right?) so I used those instead. I’m actually glad I made the substitution, as walnuts tend to leave a bitter aftertaste. I also didn’t have any kitchen twine but that didn’t prove to be an issue – the two pieces of salmon stayed together very well in the oven 🙂 Paired with some roasted broccoli with garlic, this was a great summer meal! Enjoy!