Skip to main content

Korean Beef with Marscapone Grits

This was an amazing dinner!  Back a few weeks ago Will and I hosted our school's food club at our house.  The theme was "small plates."  I made this Korean Beef for the party.  Will fell in love with it, so I wanted to make it again.  The great thing about this recipe is it is ready in about 15 minutes.  Plus- you can serve it with lettuce leaves or tortillas.  The recipe is available here.  I highly recommend you give it a try.  I was thinking you could do this with any ground meat, tofu, tempeh, grated veggies....almost anything!

I wanted a side dish to go with it, so I decided to make some stone ground grits.  I wanted to try out a recipe I found on Pinterest (which is where I get most of my new recipes to try).  The recipe is here.  This is very similar to the way Southerners make their grits.  My mom always used milk, so this method using heavy cream wasn't that strange to me.  I also love that it uses stone ground grits instead of quick cooking grits.  When you cook really good grits for a long time, they get so soft and flavorful.  I think quick grits always have a dry, gritty texture.  If more Yankees tried these grits, they wouldn't be just a Southern specialty.

I went with the original version and used marscapone- the person on the blog substituted cream cheese, which I'm sure was good, but I used the real thing because I had it on hand.  The only change I made was to throw in a handful of grated parmesan for a bit more salty, nutty flavor.

These two very different things went great together!  I will do this again soon.

Comments

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Pork Posole- Instant Pot Version

I have a good friend at work who is from the Jalisco region of Mexico.  Lorenza grew up outside of Puerto Vallarta.  Recently, she has been educating me on where to find the best Hispanic products and food in the valley where we live.

Aside from ruining my ability to ever eat Mexican food in Rifle ever again, her teachings have made me rediscover my love of Mexican food- both dining out and making it at home.

My husband, Will, is battling a cold for the second time in a row- which was the only excuse I needed to get in the kitchen and whip up some posole.

In my opinion, posole is to Mexican mamas what chicken noodle soup is to American/Southern mamas... pure comfort.

I make absolutely no claims of authenticity, nor do I believe this is the best way to make it.  But it sure did hit the spot after a day of cleaning and craft projects!

Here’s the link to the recipe I used from a blog I read frequently called “Pressure Cooking Today.” I did not follow it exactly (big shock- I know) as I…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process: