You can listen to the podcast here. I’m at the 13:14 minute mark.
You can find the recipes here or below.
Check this post for a list of the Grass-finished Alberta Cattle Ranchers I found in my research this week. Please let me know if you find any others to add to my list. Alberta Beef is a great way to savour life during the Calgary Stampede and to savour the joy of great food any ol’ time.
Alberta Grass-finished flanks of beef barbecued Korean Style
2-3lbs flank steak
½ c. soy sauce
½ c. cane sugar
2T. toasted sesame oil
4T. lime juice
7 cloves garlic, minced
1 T. Gochujang (Korean hot pepper paste – optional – if you can’t find, use Sriracha)
Score the steak with a sharp knife and place in a Ziploc bag. Whisk the remaining ingredients together and add them to the bag. Marinate the meat overnight or at least 4 hours. Remove the meat, just before grilling and pat it dry. Place the marinade in a saucepan and let it simmer until syrupy while you cook the steak. Grill the steaks 4 minutes per side. Remove and rest on a rack, tented in tinfoil for 5 minutes. Slice on the diagonal. Serve with a noodle salad, a spicy coleslaw or lettuce cups and store-bought Kimchi.
Light and Lively Noodle Salad
3 cloves garlic, minced
1 T ginger, minced
1 t. chili paste
¼ Mirin or rice wine vinegar
1 T sesame oil
1 T honey
1 bunch of green onions, chopped on the diagonal
1 bunch of spinach, washed and roughly chopped
1 red pepper, julienned
2 carrots, julienned
1 pkg whole wheat, rice or mung bean vermicelli noodles – cook and drain, rinse in cool water and drain again, set aside
1/2 c. chopped peanuts
1/4 c. cilantro, chopped
Mix the first 6 ingredients together and then add them to the remaining ingredients in a large bowl, tossing to coat. Turn out on a platter and top with the peanuts and cilantro or slices of the steak and then the peanuts and cilantro.
Karen’s Bronco Bucking Coleslaw
Notes to the Cook
I love to serve this with this meal but it is even better with pulled pork, then I call it Karen’s Kick Pork Butt Slaw
1 green cabbage, roughly chopped
1 red cabbage, roughly chopped
10 carrots, diced in food processor
2 red peppers, julienned
2 bunches of green onions, sliced on diagonal
2 English cucumbers – seeds removed and julienned
1 – 445ml jar Hellman’s half the fat mayo
1/2 c. rice wine vinegar
1 c. Thai Kitchen sweet chili sauce
1 – 2 jalapenos, finely diced
Place all the chopped vegetables in a large bowl. Mix the mayo, chili sauce and jalapenos together and then stir them with the vegetables till thoroughly coated. Add salt and pepper to taste.