Bulgogi is the name given to the most common form of Korean barbecue. Unlike the daeji bulgogi that I cooked in a previous blog, this one is not based on a chili sauce that can take the roof of your mouth right off. I used chicken, though this would work with pork as well, and for the best flavor, it’s best to marinate the meat in the fridge overnight.   2/3 cup soy sauce 1/2 cup chopped scallions 6 tablespoons sugar (I use organic cane sugar) 5 tablespoons fresh garlic, grated or through a garlic press 5 tablespoons sesame oil 1 tablespoon sesame seeds 1 teaspoon black pepper 5 lbs. chi ..read more

I’ve always been fascinated by Korean barbecue. Every time I see it on TV or catch a recipe on an e-mail blast, my mouth waters and I say to myself that I’ve got to experience it some day. But the painful reality is: Korean barbecue can be really spicy…and I’m a total wuss. Korean barbecue 101: Gogigui means “meat roast” in Korean, and it refers to the method of roasting beef, pork, chicken, and other meats. Meats can be marinated or not. Bulgogi is the name of the most common Korean barbecue. Meat is marinated with soy sauce, sugar, sesame oil, garlic and pepper, and then grilled. Galbi ..read more

I don’t have the patience to boil Mason jars and lids and all that. But I love me my pickles, especially when this year’s garden cranks out so many cucumbers! This is such an easy way to make great pickles, it’s almost unbelievable…and no water is needed! The salt extracts just enough moisture to make it work. This method works great if you want fresh pickles to eat immediately, but if you want to keep them for long periods of time, you’ll have to go back to the old tried-and-true methods. Fortunately for me, I devour these pickles as soon as they’re ready! I originally used a plastic bag for ..read more

The Caesar salad just turned 100 years old! For my family, a Caesar salad is the only salad to serve on special occasions. But it all starts with a little history… If someone told me that the classic Caesar salad was invented in Tijuana, Mexico, I’d say they were crazy. But that’s one bizarre truth in the creation of one of the world’s most iconic salads. Famous restaurateur, Caesar Cardini, ran a restaurant in San Diego back in the early 1900’s. But when Prohibition hit the states, he opened another location in Mexico…Tijuana, to be exact, luring many of the day’s Hollywood stars across the b ..read more

The inspiration for this incredibly easy to make cocktail is the famous Capital Grille Stoli Doli. I think I’ve done it one better with my Velvet Elvis.       A Stoli Doli is simply Stoli vodka that has been infused with fresh pineapple. If you sit at the bar at the Capital Grille, you won’t be able to miss the very large jar of freshly-cut pineapple pieces swimming in vodka. They literally pour it “from the tap,” and serve it straight up, like a martini, or on the rocks. It’s delicious, and I’ve certainly had my share of them. I decided to make my own at home one day, to serve ..read more

I grow several varieties of squash and pumpkins in my garden every year, so I’ve got an overload of blossoms. They’re delicious sweet or savory. In my savory version, the blossoms are stuffed with ricotta cheese, lightly battered, fried and served with a delicious tomato sauce. The sweet version is directly below. At home, we went for a sweeter version for breakfast, using pancake mix as the base, experimenting with two fillings: raspberry preserves or strawberry cream cheese. I simply followed the directions on the box of pancake mix, using fat-free milk instead of whole milk and a little le ..read more

I’m pretty good at keeping the zucchinis in my garden harvested on a regular basis, so they don’t get too big. But once in a while, I miss one, and it gets to be huge. That’s when it’s time to make zucchini bread.     I was recently told that zucchinis are green…summer squash is yellow.  I use the word “zucchini” interchangeably, but technically, the variety I grow is, in, fact, a zucchini…or both, depending how you look at it!     Whatever you call it, use it! And make some delicious bread! I slice the zucchini lengthwise, and remove the center section with all the ..read more

It seems like the popularity of shishito peppers has exploded overnight. Once a rare treat that I could only get on the menu at one of my favorite Boston restaurants, Toro, now they’re everywhere: farmers markets, bistro and pub menus, and of course…my own garden! Shishito peppers are mostly mild…but you can get hold of a spicy one every 10 peppers or so…kind of a Russian pepper roulette! Shishitos straight from the garden! Shishitos are incredibly easy to grow…just like any other pepper. They love a full day’s worth of sun, and lots of fertilizer. If you have success growing tomatoes, shis ..read more

I find little or no difference between the stove in my kitchen and an outdoor gas grill…so I don’t own one. I can make a perfectly delicious steak by searing it in a cast iron pan on the stovetop, then finishing it in a hot oven. So, for me, if the real reason for outdoor grilling is flavor, nothing can replace a hardwood charcoal grill. Besides the quality and source of my beef, wood and smoke are what make the difference between a good steak and a great steak. I know the #1 argument for going with gas over hardwood charcoal is time. “It takes too long to start a charcoal grill.” That ..read more

I had a pound of leftover lobster meat (I know, I know…how could you ever have leftover lobster?!) So I wrapped it tightly and kept it frozen. When I had a craving for crab cakes, I figured I’d try my recipe out with lobster instead. Wow…so good, I sprained my arm patting myself on the back!     1 lb. cooked lobster meat (thawed, if frozen) 1 cup mayonnaise (I like Hellman’s) 1/4 cup Dijon mustard (I like Maille) 1 to 2 teaspoons Old Bay seasoning 3/4 cup saltine crackers or oyster crackers Olive oil In a bowl, combine the mayo, mustard and the Old Bay Seasoning. Chop the lobster in ..read more