With Passover a wonderful memory and your matzo coma beginning to wane, you must be ready for a dish that has no resemblance to anything you might have eaten throughout the holiday. It's time to put away your braising pot, toss your oven mitts to the side and retire your roasting pan at least for the week. The following are some wonderful dishes that sing spring and wake up your taste buds to the promise of a new season.
That's right, it's time to barbecue. I know there's still a chill in the air, but don't be a wuss, you've spent way too much time in the kitchen simmering soup and braising brisket. Breathe some of that fresh air and get your grill on. I'm talking Korean Kalbi ribs, simple, fast and they can be made indoors if you don't have a sweater! This dish takes the humble flanken, which is a short rib that is cross cut rather than cut parallel to the bone. The result are strips of meat interlaced between sawed off bones, rather than one hunk of meat perched atop a single long bone. Flanken often benefits from a nice slow braise, but when they are cut super thin, they are wonderful after a simple marinade tenderizes and flavors them. I love to pair them with fresh Pineapple Mango Chutney and a side of Quick Fried Rice. The chutney, which features Asian infused pineapple, jicama and mango lends a refreshing note and can be served alongside the ribs or dolloped on top of them. The flavor profile is a perfect balance to the Asian inspired ribs. And, what would flanken marinated in hoisin, soy and ginger be without a side order of authentic fried rice? Lonely!
All these recipes are found in The Kosher Carnivore, but they are yours today with my wishes for a sizzling start to spring.
Main Image - Korean Kalbi Ribs