Wipe out saucepan with paper towels.. Add remaining 1/4 cup oil to saucepan, and heat over medium-high.
napa cabbage kimchi.Short Rib Banh Mi with Quick Pickles and Fresh Herbs.
Kirby cucumbers., sliced 1/4 inch thick.cilantro sprigs.
Make the short rib stew.In a bowl, whisk the soy sauce, garlic, ginger, pear, pepper, 2 sliced scallions, and 2 tablespoons of the sesame oil.
Add the ribs, turn to coat, and let stand at room temperature for 30 minutes or refrigerate overnight, stirring occasionally.. Heat the canola oil in a large Dutch oven or enameled cast-iron casserole.
Lift half of the short ribs from the marinade, brushing off the solids, and sear over moderately high heat until browned on all sides, about 5 minutes.(For the lawyers among you—that last part's a joke—though Alton Brown has kept the stuff for a year)..
Originally appeared: May 2013.about 1 1/2 cups.fresh lemon juice, divided.
Combine garlic and salt in a food processor.Process until very finely chopped, about 10 seconds, stopping to scrape down sides of bowl as necessary.
(Editor: Stackable Foam Rollers)