Steak Teriyaki

Again...it would be lame to apologize again but I am sorry that I have been gone so long....
But here I am. And here is some tasty steak teriyaki!
I used a recipe from Simply Recipes for steak teriyaki. I mixed up the marinade recipe: 1/3C mirin rice wine, 1/3C sake, 1/3C soy sauce, 1T sugar, and 1T grated ginger. I actually probably used more ginger than the recipe calls for. I used an unfiltered sake from Oregon: Momokawa Pearl. I chose this one because it is one we like to drink and so only using 1/3C wasn't an issue because the rest of the bottle was happily consumed!
I let the flank steak soak in the marinade for a few hours and toward the end I also tossed in some locally grown shiitake mushrooms from our farm share. We skewered the mushrooms and grilled those and the flank steak on the grill.
While those were grilling, I cooked down the marinade to make the teriyaki sauce to serve over the meat.
We also had rice and sauteed spinach along with the steak and mushroom. Delicious!!

Spare ribs, roasted root veggies, gravy, and kale chips!

I haven't had the chance to detail many of my husband's cooking adventures on this blog. He does a lot of the cooking in our house, particularly in the winter. But I don't usually know much of what has happened during the creation process and so I hesitate to post about the food without much of a recipe to include. But tonight he suggested that we blog about the meal! So here goes...

Have I told you about our winter CSA share and the pork share? We have signed up for a 1/4 hog over the course of 12 weeks this winter. We've gotten pork chops, ribs, sausages, deli ham, bacon, and some amazing pates! This week we got spare ribs.

First, the fat was trimmed (and fried up it was a sinful treat!) and the ribs were rubbed: Penzey's jerk seasoning (~2T), coriander (2-3t), cumin (1t), oregano (1/2t), black pepper (2-3t), and salt (1t). The ribs sat in this rub for a few hours and then they cooked covered in about 1/2-3/4C of apple cider at 300 degrees for 1 1/2 hours and then 270 degrees for 15 minutes. They need to be basted every 1/2 hour while cooking. They can be finished immediately or after everything else cooks at 425 for 5-7 minutes uncovered to brown them nicely.

Along with this my husband roasted root veggies. He chopped carrots, parsnips, potatoes, and onions and sprayed them with oil. They were sprinkled with hot curry powder, oregano, salt and pepper. They cooked at 425 for 20-30 minutes.

And then there was the mushroom gravy! Saute diced red onions in the grease rendered from the fat trimmed off the spare ribs. Then saute the sliced mushrooms for a few minutes. Add 1/4C red wine and reduce for 5 minutes. Add 2T flour and mix until well blended. Add 2C water, reduce until thickened while stirring constantly.

And kale chips to boot! Trim the thickest parts of the stem off the kale and cut it into fairly uniform pieces. Spray or toss with oil and sprinkle with salt and pepper. Cook at 425 for 10-12 minutes until crispy but not burnt.

What a delicious dinner!