Asian

Asian pot roast

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In my opinion, wintery Sundays in December exist so we can cook large, tough cuts of meat for hours, until they give up their toughness to reach their soul-satisfying destiny. I believe every culture has their own version of a long-simmered stew, braised meat dish, pot roast, etc. One of my personal favorites is a Korean dish called galbi jjim, braised beef short ribs. The flavors of this dish are soy and sugar. The end result is hearty, familiar, and a crowd-pleaser. However, I was not able to acquire the necessary short ribs in a timely manner. Instead, I picked up the ever-dependable, always available, chuck roast. This is one of my favorite cuts of beef, so I was not really disappointed. When cooked properly, you will be rewarded with an extremely flavorful and tender piece of meat.

Asian pot roast

Grilled soy-marinated chicken

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Sorry for the short hiatus at tony's kitchen! I was away on vacation and had a wonderful time with the fam! However, the downside of vacation was the desolate culinary landscape of, what Bourdain likes to call, TGI-McFunsters-type restaurants. So I was itching to get back into the kitchen and make something simple, fresh and delicious. I wanted to cook up something really flavorful but I also didn't want it to be too complicated. I also wanted to grill! I decided to look toward the Asian kitchen for inspiration. I wanted to do a Korean-bbq-style marinated steak at first but I had a bunch of boneless, skinless chicken thighs in the freezer. So I decided to go with that and marinate in Korean-bbq flavors.

Grilled soy-marinated chicken