Grilled Korean-Style Barbecue Beef Short Ribs with Pickled Summer Vegetable Salad

This post is a collaboration with Beef. It's What's For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

The first time I had Flanken Style Short Ribs was at a party in the mountains near Wonju, the small town in South Korea where I lived and worked as an English teacher. Before then, I hadn’t realized that ribs could be cut this way. The host at that party knew exactly what they were doing, marinating the beef in a blend of soy sauce, brown sugar, and garlic, then quickly grilling it over some hot coals outside. We snipped long strips of beef into smaller pieces using a pair of kitchen scissors, a trusty kitchen tool that I’ve since come to depend on when I cook. This recipe serves 4 comfortably, using Flanken Style Short Ribs, one of my favorite cuts.

What are Flanken Style Short Ribs?

According to Beef. It’s What’s For Dinner, the cut comes from a section right under the rib primal. They are essentially the larger, chunkier short ribs that most people are more familiar with, cut horizontally across the bones. Flanken Style Short Ribs are naturally fattier, which makes them the perfect cut for grilling! They are the perfect cut for marinating and are definitely a more affordable alternative to steaks in our house. No less delicious though!

May is National BBQ Month and I wanted to showcase Flanken Style Short Ribs in this quick and easy recipe, inspired by the meals I had in South Korea. I do take a little shortcut in the 

form of a prepared bulgogi sauce, because grilling season should be easy and breezy in my opinion, with minimal prep. That’s also why I pair my ribs with a raw zucchini and tomato salad, featuring some corn (you could eat that raw too, during peak corn season), and fresh greens. The sweetness of the caramelized ribs and the zesty salad is a perfect match, a delicious recipe for hot summer days with a margarita in hand! 

When it comes to National BBQ month, no other cut does it quite like beef in my house. I know it will satisfy my family, and we love celebrating the outdoors by cooking it together. When you start with such a delicious high-quality protein, the culinary possibilities are endless! Check out your local grocery store or butcher for this delicious cut, and I hope you enjoy it while celebrating the outdoors this summer!

Visit https://www.beefitswhatsfordinner.com for more recipes and inspiration!

Korean-Style Barbecue Beef Short Ribs with Pickled Summer Vegetable Salad

Prep Time: 2 hours or up to overnight Cook Time: 10 to 15 minutes  Serves: 4

2 to 3 pounds Beef Flanken Style Short Ribs, 1/4" thick
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup jarred bulgogi sauce (find it online or your local Asian grocery store)

Pickled Summer Vegetable Salad:
1 pint cherry tomatoes
1 medium zucchini, diced
1 medium yellow summer squash, diced
1 to 2 ears cooked corn, shucked
1/4 teaspoon kosher salt
Grated zest and juice of 1 medium lemon
2 tablespoons extra-virgin olive oil
2 sprigs tarragon, leaves stripped, chopped
6 cups tender mixed lettuce

 Guidelines:

In a resealable shallow bowl, season the Short Ribs with the salt and pepper. Pour over 1/2 cup of the bulgogi sauce and turn ribs to coat. Seal the container and marinate in the refrigerator for 2 hours or up to overnight, turning occasionally.

Remove ribs from marinade, letting any excess drip off. Lightly oil the grill using a silicone brush or oiled cloth. Place ribs on a grid over medium, ash-covered coals. Grill, uncovered, 3 to 4 minutes per side for medium rare (145°F). The bulgogi sauce has some sugar in it, so watch it carefully and remove from the heat once the temperature is correct and nice grill marks appear.Meanwhile, pour the remaining 1/2 cup of bulgogi sauce in a small saucepan and cook, stirring occasionally over medium-low heat until warmed through, about 2 minutes.

Meanwhile, make the Summer Vegetable Salad: In a large bowl, combine the tomatoes, zucchini, yellow squash, corn, salt, lemon zest and lemon juice, and olive oil. Toss until combined. Stir in the mixed lettuce right before serving.

Drizzle the warmed sauce over the ribs and cut into bite-sized pieces before serving with the Summer Vegetable Salad.

Beef and Kimchi Smashburgers

This post is a collaboration with Beef. It's What's For Dinner, on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

One of our favorite things to do on the weekend is grilling up some delicious Beef Burgers. If you follow me on Instagram, you’ve seen my husband DJ, and I battle it out on how to build the perfect burger. Most of you side with me, but I see many see layering all the vegetables first as DJ does it as a pro-move. Agree to disagree. National Beef Burger Day is coming up, and I’ve wanted to share one of our favorite variations with you - You can enjoy it for brunch or lunch, and it even has a little Breakfast for Dinner vibe going because of the egg. That’s optional, of course - but the creamy yolk over that succulent Beef and tartness of the fermented cabbage kimchi is an incredible combination. Nothing does it quite like a Beef Burger, and this is how we meld our favorite flavors and memories from living in South Korea with our current life here in Mississippi. We had what my sisters and I called “Home Burgers” growing up in South Africa, but usually, it was a pre-made Beef patty from the store with tomatoes that were too far from ripe and bread rolls that you could seriously use to knock a window out. I remember them fondly, but I’ve learned a lot more about cooking Beef Burgers; they can be prepared in so many ways. Grilling is always a favorite, but I like to mix it up with different cooking styles like this one on the flat top grill. Some people are purists, and that’s okay - We, too, love the distinct flavor of a classic Beef Burger, but Beef Hamburgers can be so much more than meat and a bun. If you’re looking for inspiration, I implore you to check out the Beef. It’s What’s For Dinner. Website for many unique Beef Burger ideas, cooking times, and methods to make your National Beef Burger Day an extra delicious one! 

I’m not one for a long introduction, but here are some tips to guide you as you make your Beef Burgers!

Why are you smashing the burger? We usually grill, so I wanted to try something new this time! If you’re not a fan, simply form the patties and grill until the internal temperature reaches 160F. 

I learned from Heston Blumenthal that if your Ground Beef is very cold, the salt itself will serve as a binder and ensure that nothing falls apart when forming your patties. Therefore, ensure that you remove your Ground Beef from the refrigerator right before preparing this recipe for the best results.

Kimchi is spicy Korean fermented Napa cabbage. I make my own (and recommend looking up Maangchi or Korean Bapsang online for a recipe), but you can find it in almost any grocery store these days. It can absolutely be found at your local Asian grocery store. The funkier the kimchi, the tastier this burger will be because all those flavors develop, and the cabbage softens more with time. By funky, I mean well into late fermentation stages. The sauce, kimchi topping, and cucumbers can all be made ahead of time for easy assembly.

You’ll notice this recipe doesn’t have cheese. What a shocker, but I think the egg is rich enough. If you disagree, I recommend a nice slice of thick American cheese or cheddar after the first flip. Then, place a dome or lid on your flat top grill or cast-iron skillet so that it melts before lifting it away with the spatula.

Green leaf lettuce is often eaten in South Korea and used as a wrap for Bulgogi or Ssamgyeupsal, so I love using it for this recipe. The leaves are flexible enough to form a wrap if you prefer to skip the actual buns. We have on many occasions, and it is equally as wonderful. Another option is to combine 1/2 cup sticky brown rice with 1/2 teaspoon soy sauce to season it, then form it into a disc and toast it in the skillet until crispy on one side - I used to order this kind of rice burger often at a place called Lotteria in South Korea. It was such a unique way to eat a Beef Burger! Sometimes they added finely minced cooked vegetables to the rice, or even things like furikake (seaweed rice seasoning). 

Remember to visit www.BeefItsWhatsForDinner.com for cooking tips, ideas, and information! Happy National Beef Burger Day! 

Beef & Kimchi Smash Burgers 
Prep Time: 15 minutes | Cook Time: 5-8 minutes | Yield: Four 4 -ounce patties

Ingredients:
1 lb. Ground Beef
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh kimchi

For the sauce:
1/4 cup mayonnaise
1 teaspoon gochujang

For the cucumber pickles:
1 cup sliced English or Persian cucumber
1 tablespoon rice wine vinegar
1 teaspoon toasted sesame seeds

For the sauteed kimchi:
3/4 cup roughly chopped fresh kimchi
1/4 large yellow onion, sliced
2 cloves garlic, thinly sliced 
1 teaspoon honey

4 large eggs
Toasted hamburger buns (or some sticky rice or green leaf lettuce wraps)
Optional: 4 slices of yellow cheddar cheese, sesame seeds, broccoli slaw, and sliced green onion to serve.

Special Equipment: Flat top grill, large cast-iron skillet, metal spatula, or burger press.

Method:

In a large bowl, add the Ground Beef, salt, black pepper, and chopped kimchi. Use your hands to toss everything until the ingredients are combined. Divide the mixture into four equal (4 -ounce) portions, then gently shape the burgers into balls, and transfer to a plate. Cover and refrigerate for the flavors to meld, and you prepare the other ingredients.

Add the mayonnaise and gochujang to a small bowl, then use a fork to stir until the sauce is even in color. Set aside. 

Pickle the cucumbers: Add the sliced cucumber, vinegar, sesame seeds, and salt to a small bowl. Toss, then cover and set aside until ready to assemble.

Cook your Burgers:

Heat a flat top grill or large cast-iron skillet to medium-high heat. Add the Ground Beef Burgers one by one, pressing them down with your spatula or burger press until relatively thin, about 1 -inch thick. Cook without touching them for a nice crust to form at the bottom, 1 to 2 minutes. Flip, and cook for another 1 minute, then use a spatula to transfer the burgers to a separate plate when a meat thermometer inserted into the center reads 160˚F. 

Lower the heat to medium, and add the kimchi, sliced onions, garlic, and honey to the same skillet or flat top. Cook until the onions caramelize and kimchi just starts to crisp around the edges, 2 to 3 minutes. This process will intensify the flavor even more! Transfer the kimchi to a small bowl, and fry your eggs the way you like them. 

Assemble Your Burgers:

Place each toasted bottom bun on a plate. Evenly spread about one teaspoon of gochujang mayonnaise onto each bun half, followed by your lettuce, one Beef Burger patty, kimchi, quick-pickled cucumbers, and a fried egg. Or assemble it any way you want! Top with some sesame seeds and chopped green onion, then enjoy!

Maple Sriracha Brined Pork Chops with Brussels Sprouts

This recipe is brought to you in partnership with the National Pork Board, showcasing cooking with pork to create nutritious meals as part of a balanced lifestyle. All opinions are my own. 

What we consume on a daily basis shouldn’t be an afterthought. Maintaining a well-balanced diet means being mindful about what we put in our bodies as fuel. These maple sriracha pork chops are flavorful, easy to make and nutritious. Did you know that pork is an excellent source of nutrients important in supporting our health, including vitamin B-6, B-12, thiamin,  zinc, riboflavin, niacin,  selenium and protein and a good source of phosphorus? As important as being mindful about selecting our food is, the way we enjoy our food also matters. Throughout last year I found myself spending less than 5 minutes eating, basically just to be done with it. Over time this became a habit that didn’t sit well with me, so in an effort to promote mindfulness in everything I do I wrote down a few things that really helped me feel centered while eating: Eating slowly, avoiding multitasking while eating (goodbye television or eating while standing), savoring the flavors and being in the moment with loved ones around the dinner table, putting my phone down (a hard one for a food Instagrammer!) These small changes combined with planning easy meals like these easy pork chops and sides ahead of time could also help you if you’re considering a more mindful approach to eating.

In this recipe, I chose boneless pork chops for ease of cooking and eating but bone-in pork chops work wonderfully as well. The National Pork Board website has a pork chop guide! Pork is so versatile and takes on the flavor of anything you add to it. Switch it up, savor the actual cooking process (I love the sound of something sizzling on the grill) and enjoy! Here are a few more pork chop recipes that I like:

Korean style Pork Chops
Thai Ribeye Pork Chops
Grilled Pork Chops with Garlic Basil Rub
Brining pork chops:

The process of brining meat breaks down muscle tissue to draw in moisture and flavor. The best pork chops to brine are chops not enhanced with a sodium/water solution. In this recipe, I brined the pork chops for 2 hours, but you can brine yours for up to 4 hours or overnight depending on the thickness of your cut. After they are brined, pat them dry and add a glaze or marinade to coat right before cooking. Here is a helpful video that demonstrates how to brine your pork chops so that they are always juicy and flavorful:

Another thing to keep in mind is that pork today is very lean, making it important to not overcook. The safe internal pork cooking temperature for fresh cuts like pork chops is 145° F. To check doneness properly, use a digital cooking thermometer to measure the temperature at the thickest part of the cut without touching any bone. Once you have reached the desired internal temperature, remove from heat and let it rest for three minutes.

As always, you are the master of your kitchen and every recipe just serves as a guide for you to create what you enjoy. Some substitutes could be omitting the sriracha/ginger and replacing it with mustard/garlic if you’re not looking for the spice, using honey instead of maple syrup and skipping the grilling portion to roast everything on one sheet pan from the start. Adding fresh chopped chives instead of toasted sesame seeds and squeezing lime juice over everything at the dinner table might provide some freshness that you’ll enjoy.

Maple Sriracha Pork Chops
Prep Time: 10 minutes (2-4 hours to brine)| Cook Time: 12-15 minutes | Serves: 4

Ingredients:
For the brine:
2 cups water
1 tablespoon pure maple syrup
1 tablespoon salt
1 bay leaf

4 boneless pork chops, about 1 -inch thick
1 tablespoon cracked black pepper
1 teaspoon salt
1 tablespoon olive oil
⅓ cup pure maple syrup
2 tablespoons sriracha hot sauce
1 tablespoon grated ginger
1 tablespoon toasted sesame seeds

1 ½ lbs brussels sprouts, halved
1 tablespoon olive oil
1 ½ teaspoons salt
To serve: find my cauliflower mash recipe here

Guidelines:
Combine water, salt, maple syrup and bay leaf in a shallow resealable container that has a lid. Whisk until clear then add pork chops to the brine. They should be fully submerged. Place the lid on and refrigerate for 2-4 hours or overnight. Pat dry using a paper towel when ready to use.

Season the pork chops with salt and pepper. In a bowl, combine olive oil, maple syrup, sriracha and grated ginger. Brush pork chops with a few tablespoons of this marinade then grill for 1 minute per side over medium heat using a griddle pan. This is an optional step just to create the lovely marks that I find more appetizing. Preheat the oven to 375F. Toss brussels sprouts in sea salt and olive oil and arrange in a single layer on a sheet pan along with the pork chops.

Roast for 10-15 minutes, checking halfway through to make sure the pork chops do not overcook - pull them from the oven earlier if you must. Pour remaining marinade over the chops and brussels sprouts toward the end of the cooking time with 5 minutes to go so that it does not caramelize too much. When removing from the heat, the internal temperature should be at 140F before a 3-minute rest, after which it should come up to 145F before slicing into. 

Braised American Lamb Shoulder with Pumpkin Smoked Gouda Grits

This recipe is brought to you in partnership with the American Lamb Board. I am proud to serve delicious American Lamb to my family, supporting American shepherds and their families in sustaining working farmland and farm communities.

When we were kids this kind of meal was called “huiskos” ~ The Afrikaans word for a weeknight meal. There was always pumpkin when it was in season, always some kind of green vegetable and most likely always lamb on the table. Whether it was braised in the Winter months or some chops seared during the Summer, lamb has always been a very traditional protein where I’m from. Naturally, I try to carry those traditions on now that I’m working and living here in the American South. Keeping those memories alive by adapting or recreating mom’s recipes with American Lamb and the ingredients that can be found here is truly a joy for me. This meal is home cooked and heartwarming, will feed your soul and warm you up on a chilly day. Serve it for Friendsgiving or Thanksgiving this year, maybe put it on your date-night menu for two and enjoy the tender lamb leftovers in a delicious grilled cheese the next day. Either way, it’s simple and flavorful and you can’t go wrong. 

With the holidays upon us, the American Lamb Board is spreading cheer by hosting a number of fun giveaways on both their Facebook and Instagram page. For #TheLambChallenge, comment on the giveaway posts with a lamb recipe you'll enjoy for the holidays and be entered to win great prizes! Find more information on the American Lamb website here.

Why American Lamb Shoulder?

Lamb shoulder is located at the top of the back, near the head. It’s a great cut for braising or slow cooking because it develops a lot of  flavor due to the amount of work that part of the animal gets. I always prefer to cook it with the bone in to increase that flavor even more. You can ask your butcher for this cut, or check out the American Lamb website to receive a customized list of grocers, butchers, restaurants and/or wholesale suppliers that sell homegrown lamb in your neck of the woods. I love the online butcher Porter Road for sourcing my American lamb, here’s $15 off your first order from them!

Some handy tips before you get started:

I used lamb shoulder in this recipe because it is great value for money. Other cuts that would work wonderfully are: Stew meat, bone-in or boneless leg.

You can absolutely cook this recipe on the stovetop in a dutch oven. Just place the lid on after adding the lamb shoulder and braise over medium heat for 2 ½ hours. Be sure to check it and add more liquid as necessary, since a lot of moisture will evaporate using this method. 

While canned pumpkin puree is great, homemade pumpkin or squash puree will give the grits a fresher flavor. To roast your own pumpkin, preheat the oven to 425F. Half a small pie pumpkin and remove seeds, then drizzle with olive oil and place on a baking sheet cut side down. Roast for 40 minutes and remove from the oven. Carefully peel off the skin while warm and use an immersion blender to make a puree. Use one cup in the recipe and store the remaining pumpkin in an airtight container for up to 3 days in the refrigerator. It’s handy to use in soups, pies or other desserts.

White miso paste is not mandatory here, but it’s a secret weapon when it comes to umami flavor! It seems unconventional but it will provide some wonderful depth. Find it at your local grocery store or even Amazon!

Braised American Lamb Shoulder with Pumpkin Smoked Gouda Grits
Prep Time: 25 minutes | Cook Time: 1 hour 15 minutes | Serves: 6-8 people 

For the Lamb:

1 3 pound bone-in American Lamb shoulder
1 1/2 tablespoons Cajun seasoning
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt (If your Cajun seasoning has salt, omit this)
1 tablespoon olive oil
1 large yellow onion, sliced
8 cloves garlic, finely minced
1 tablespoon fresh thyme leaves
1 fresh bay leaf
2 cups beef broth
1 1/2 tablespoons white miso paste
1 tablespoon brown gravy powder (I like to use Bisto, because I grew up eating it)

For the Grits:
3 ½  cups vegetable stock
4 tablespoons butter
2 cups grits or instant polenta 
1 cup pumpkin puree
½ cup heavy cream
8 ounces grated smoked gouda cheese 
To serve: Sage leaves crisped up in olive oil, steamed vegetables

Method:

Season lamb shoulder with Cajun seasoning, black pepper and salt. Set Instant Pot to saute, add olive oil and sear lamb shoulder for 5 minutes per side or until golden. Remove and transfer to a separate plate until ready to braise. 

Add onion, garlic, thyme and bay leaf  to the Instant Pot and saute for 5 minutes. Deglaze by adding the broth, stirring and scraping the bottom of the inner pot with a wooden spoon until nothing is sticking. Add white miso paste and gravy powder, followed by the lamb shoulder. Place lid on and set Instant Pot to Manual Pressure for 50 minutes. After cooking, allow pressure to release naturally (10 minutes), remove the shoulder bone and set to saute to reduce liquid until desired consistency. The meat should be fall-apart tender and the garlic and onions completely reduced to form the gravy. Remove bay leaf, season to taste and serve with smoked pumpkin gouda grits.

Tip: To thicken the gravy, add a slurry with 1 tablespoon cornstarch and 1 tablespoon water then stir gently until thickened. 

For the grits: Add vegetable stock and butter to a large pot over medium-high heat, bring to a boil. Lower heat to medium, add grits then stir and cook for 10 minutes until thickened. Add pumpkin puree, cream and grated smoked gouda cheese. Stir and simmer over low heat for 2-3 minutes and season to taste. Serve immediately with crispy sage, braised American lamb and vegetables of your choice.

Grilled Sirloin Bavette Steak with Corn Maque Choux

This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own. Thank you for your support!

When it comes to Summer grilling, no other protein does it quite like beef for us. Memories of our dad cooking steaks or burgers on the grill while we splashed around in inflatable pools, running from the water to pester our mother about when the food might be ready. “Don’t track water in the house!” she yells. I think a lot of us have that same memory no matter where we grew up. That first bite of beef after playing all day was always like heaven to me. It was hearty, flavorful and rich enough to satisfy our souls :) 

I thought about how we still hold on to those memories now that we are all grown up and are living scattered around the world. For the last ten years the South has been my home. Along with the move between Louisiana and Mississippi came an education on Southern cooking from aunts and my mother in law, then trips to what must now be my favorite food destination in all of America...New Orleans. 

My first taste of Cajun and Creole Cuisine was a moment of enlightenment. Being that my husband was born and raised in the city, he was so proud to introduce the food and ingredients that he grew up eating: Roast Beef Po’boys, grits and cornbread, beignets, strawberries at festivals, watermelons at fairs, peppers on trips to the Tabasco factory at Avery Island and everything in between. When thinking of a meal that would best represent the state of Louisiana for Beef. It’s What’s for Dinner., I knew I had to incorporate some of these things. The food in the South has such a rich history and pulls from so many influences – Native Americans introduced corn, Africans brought their cooking techniques and cultivated the land for crops like rice and okra. The word “gumbo” derives from the word for okra in the Central Bantu dialect of West Africa. Spanish influences are also widely evident in dishes like Jambalaya. I’m thankful to be able to experience this part of the U.S. - A true melting pot of cultures.

Grilling a steak outside is happiness to us. We do it whenever we are able, sometimes on Wednesday evenings for our weekly family meeting. If you’ve followed along on Instagram within the last few years then you know. Recently, we discovered what’s known as Sirloin Bavette Steak or Sirloin Flap Steak. The word Bavette is French for bib and translates to a phrase for a thin cut of meat. It has a looser texture and is very flavorful, so the marinade I used today adds to that but doesn’t make much time to prepare at all. You can find some information on this cut and others (like flank and skirt steak) on the Beef. It’s What’s for Dinner. website. 

As far as grilling this cut goes, here are a few tips:

* Because it is a thin and surprisingly tender cut, it doesn’t require a lot of time to marinate. You just want to get the flavor in there so 30 minutes to 2 hours is sufficient. Pour the hot sauce butter over, covering the back and front then cover with plastic wrap and refrigerate until ready to cook.

* This recipe uses butter for even more flavor, but it can easily be replaced with olive oil. Therefore, there is no need to oil the grill before cooking. I usually recommend oiling the grill when cooking with marinades and patting the steak dry before placing on the grid. This is for proper browning and to avoid charring. 

* Medium and steady wins the race! There is no need to push the heat, a medium temperature will ensure even cooking without the char. Use a meat thermometer to cook beef to the. 

* Beef’s tender, juicy texture is optimum when cooked to medium rare (145°F) to medium (160°F) doneness. For steaks insert an instant-read thermometer horizontally from the side so it penetrates the thickest part of the center of the steak not touching the bone or fat.  After cooking, let steaks rest before serving.

To go along with this flavorful grilled steak, I made a traditional side called Corn Maque Choux. Fresh vegetables (known as the holy trinity down here) are  sautéed with Cajun or Creole seasoning, then corn is added and everything is finished with a little heavy cream. Talk about simple but delicious food! Adding some strawberries and fresh greens to the plate brought a level of freshness that was so good. I hope you enjoy the recipe and give it a try this Summer!

Grilled Sirloin Bavette Steak
Prep Time: 30 minutes | Cook Time: 20 minutes | Serves: 8

2 pound whole beef Sirloin Bavette Steak
1 stick (8 tablespoons) butter
2 tablespoons Louisiana-style hot sauce
2 tablespoons garlic salt
1 tablespoon black pepper

For the Corn Maque Choux:
1 tablespoon butter
1 cup chopped yellow onion
1 cup finely diced celery
½ cup diced green or red bell pepper
1 deseeded serrano pepper OR jalapeño pepper, finely diced
2 cloves garlic, finely minced
1 tablespoon Cajun seasoning
1 teaspoon kosher salt
4 cups fresh corn kernels
½ cup heavy whipping cream
Optional to serve: Fresh lettuce and quartered strawberries
Special Equipment: Grill or grill pan, sheet pan, tongs, meat thermometer, foil or plastic wrap, skillet, sharp knife for slicing and dicing.

Method:
Place steak on a rimmed baking sheet or container with lid, large enough to lay the entire steak flat. Melt butter and combine with hot sauce, garlic salt and pepper. Stir and coat the entire steak. Cover and refrigerate for 30 minutes.
Preheat your grill or griddle pan to medium heat. Grill steak for 10 minutes per side, or until internal temperature reaches (145°F) for medium rare and (160°F) for medium. The melting butter will baste the steak. Remove from the grill, rest for 5-10 minutes before slicing and enjoy!

For the maque choux: 
Heat butter in a large skillet over medium heat. If using an outside grill, you could also prepare this while the steak is cooking. Add onions, celery, peppers and garlic then stir and cook for 5 minutes until onions are translucent and vegetables are cooked through. Add seasonings and corn, sauté for 5 minutes. Reduce heat to low, add fresh cream and stir until combined. Remove from heat and serve with sliced steak.

Hot Honey Chicken Skewers

This blog post and recipe was created in partnership with the Sioux Honey Association Co-op. They are made up of over 250 independent family beekeepers right here in the USA, who play an integral part in helping pollinate the surrounding supply of fruit and vegetables. When I read that one in every three bites of food we eat depends on bee pollination I really felt an urgency to read up more and find ways to do my part in supporting the industry. In the US alone, honey bees pollinate $50 billion worth of crops a year! 

The Sioux Honey Association Co-op is not a large scale operation. They formed after being inspired by the cooperation between bees, sharing ideas and resources to bring more honey to the market. I love that. I love their Sue Bee Clover Honey bear, it’s a classic kitchen staple that I’m proud to have on my breakfast table for everything from sweetening tea to drizzling over fruit and cheese. A honey bear in the kitchen is warm and nostalgic, loving and wholesome like my grandmother. Why is it that the older some of us get, the more we value the little things our parents and grandparents did for us? Always a honey bear on the table, a jar of freshly made grape jelly in the pantry, yard eggs in a wire basket next to the stove. It was always love in the form of a full belly and I suppose a lot of my cooking ideas spring from these memories. We love a recipe that uses simple ingredients that are easy to find...and these hot honey chicken skewers are no different. 

How do I make hot honey chicken skewers?

These hot honey chicken skewers require so few ingredients - It’s my favorite “no-recipe” and the star is Sue Bee Clover Honey. Sue Bee is premium, U.S. Grade A honey tested for quality and only contains one ingredient: Honey! You can find Sioux Honey in most major retailers or online here. If you have the honey and a bottle of hot sauce in your fridge then you’re all set! Sometimes the best kind of meals are those that use up bottles of condiments in the fridge :) Simply use honey to add sweetness to whichever spicy sauce you’re using and marinate your seasoned chicken pieces before arranging on metal skewers. I add garlic and fresh herbs for dimension, and serve with fresh lemon. Though I’m making chicken skewers today we often use the same technique for other cuts of meat like pork chops or salmon. Some of our favorite things to stir honey into are:

- Dijon mustard + honey 
- Balsamic vinegar + honey
- Wasabi paste + honey- Korean red pepper paste + honey
- Fresh lemon juice + honey

The options are endless! 

Hot Honey Chicken Skewers Recipe:
Prep Time: 10 minutes | Cook Time: 12 minutes | Serves: 4

Ingredients:
1 lb boneless skinless chicken thigh pieces (1 -inch pieces)
1 ¼ teaspoon kosher salt
1 teaspoon freshly ground black pepper1 tablespoon garlic powder OR finely minced fresh garlic
2 tablespoons chopped parsley
2 tablespoons Sue Bee Clover Honey
2 tablespoons of your favorite hot sauce (I used a mild habanero hot sauce)

Special equipment: Griddle pan, metal skewers
Mashed potatoes and steamed green bean recipe follows.

Guidelines:
In a medium bowl, season chicken pieces with salt, pepper, garlic powder and parsley. Cover and refrigerate for 30 minutes or up to 3 hours. This step isn’t absolutely necessary, but will ensure that your chicken is seasoned throughout. When ready to cook, remove chicken from your refrigerator 15 minutes prior to cooking.

Place a griddle pan over medium heat on the stovetop.

Combine hot sauce and honey, pour half this mixture over the chicken and gently mix so that everything is coated. Arrange 3-4 pieces onto each metal skewer. Spray griddle with neutral oil then place skewers in griddle pan, 3-4 minutes per side or until internal temperature reaches 165F. You may have to do this in batches. 

Remove skewers from griddle pan, serve immediately with remaining hot honey sauce. I love to brush some sauce on the chicken skewers prior to serving. I enjoy mine with creamy mashed potatoes or double parmesan cauliflower mash and steamed green beans. It would go really well with some lime wedges and a crunchy slaw as well!

Steamed green beans - Bring a saucepan with water to a boil. Place green beans on a steamer rack inside saucepan and place lid on. Steam for 3-5 minutes or until desired doneness. Season with kosher salt and serve.

Mashed Potatoes - Peel and cube 2lbs potatoes. Add to a pot with salted water at room temperature and bring to a boil over medium-high heat (15-20 minutes) until fork tender. Drain the water and place pot back on the stovetop over low heat. Add 1/2 cup milk and 6 tablespoons butter. Use a potato masher until the potatoes are creamy, then season to taste with salt and serve.

Thank you, Sue Bee, for being a wonderful partner!

Ribeye Steak with Pecan Blue Cheese Compound Butter

This post was written by The Daley Plate on behalf of the American Pecan Council but all opinions are my own. Thank you for supporting me, and the American Pecan Industry!

Who doesn’t love a big, juicy steak? My husband DJ and I have a long-standing tradition of sharing one every Wednesday while discussing our weekly goals as a family. Now that the holiday season is upon us, we are sticking to what we love, but making it a little more special with the addition of American Pecans. Since it’s only the two of us, making a huge standing rib roast doesn’t make sense and we love the crunch of a seared steak anyways. The pecan and blue cheese compound butter adds more flavor, texture and crunch on top of that! If you’d like a fuss-free way to enjoy a meal this December, especially one that everyone will love, I hope you give this recipe a try! It’s great with any cut of beef so feel free to serve it with your prime rib or even filet. 

Why Pecans?

To be honest when I first moved to the states I had no idea that pecans were the only tree nut native to America. We used to purchase them in bags at the store for mom’s holiday dishes, but were completely oblivious about their origin and nutritional benefits. Discovering that we had a mighty pecan tree in the yard saw me trying to incorporate them into as many recipes as possible on a year-round basis, but I still didn’t know as much about them. Here are some of the most interesting facts about American Pecans:

• Fossils of pecan seeds have been found near the banks of the Rio Grande, dating back as far as 6100 B.C. 

• Wild pecans were a staple in the diets of Native Americans, who originally referred to them as pecanes and relied on their nourishing kernels as a major food source in the fall months. They also created what could be considered the original nut milk called powcohicora by fermenting pecan powder into a drink.

• Native Americans first foraged wild pecans and then began planting them for trade with European explorers.

• Pecans are one of the few indigenous plants to have evolved into a highly coveted and internationally traded crop, with American growers now producing over 80% of the world’s pecan supply.

• It takes nearly 10 years before a pecan tree is in full production of nuts! 

With such a rich history, I developed a deeper respect for pecans, as well as the pecan growers and shellers who make it possible for us to continue to enjoy them as part of our family meals. This is why it’s important to support the industry which consists of many American families that have passed down the craft of cultivating pecans for many generations. The American Pecans Website has a lot of useful information and recipes for adding pecans to both your holiday and everyday meals!

A few tips to help you perfect this meal:

Fresh pecans have a light, tawny hue so look for those in store. 

Use a good quality butter and blue cheese, or even a tangy goat cheese if you prefer!

The pecan blue cheese and herb compound butter can be made up to a month before and kept in the freezer until ready to use.

In my opinion, steak needs to be removed from the refrigerator at least 30 minutes prior to cooking for best results.

Ribeye Steak with Pecan Blue Cheese & Herb Compound Butter
Prep Time: 15 minutes | Cook Time: 10-20 minutes | Serves: 4

Ingredients:
Pecan Compound Butter:
1 stick (125g) salted butter, chilled but not hard
1/4 cup raw pecan halves
1/4 cup crumbled mild blue cheese
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh parsley
1/2 tablespoon black pepper
1 ribeye steak per person
kosher salt and cracked black pepper
olive oil
1-2 tablespoons butter
fresh thyme sprigs

To serve: fresh watercress, raw pecan halves, sliced red grapes and blue cheese in your desired amounts.

Special Equipment: Food processor, cast iron skillet, meat thermometer

Method:
Place butter, raw pecan halves, blue cheese, thyme, parsley and pepper in the bowl of a food processor fitted with the blade attachment. Pulse until combined, about 6-8 pulses. Using a spatula, carefully scrape butter out of bowl and onto a clean sheet of baking paper. Shape into a log and roll until sealed. Tie the ends or fold them over and refrigerate until ready to use.

Season steaks generously with salt and pepper. Heat a cast iron skillet to high and add olive oil. Sear for a few minutes per side. Use a meat thermometer to measure cooking temperatures. Ribeyes will be 135F for medium-rare, and 145F for medium depending on the thickness of your cuts. Add butter and thyme to the skillet, use a spoon to baste the steaks all over with the melted butter and herbs. Remove from heat and rest for 5 minutes while slicing the butter into discs, then plate and top with one tablespoon pecan blue cheese and herb compound butter per steak. Serve immediately with salad and vegetables of your choice. We love to enjoy it with this easy watercress, grape, pecan and blue cheese combination.