LCF Beef Skewers

Beef Skewers. Yum! You can grill them outdoors, you can use an electric griddle, a stove top griddle or you can broil them in the oven.
Once you add the marinade to the beef -
ideally you want to marinade for a minimum of 30 minutes. (overnight is best)
(Make sure your skewers are soaking in water as well to help prevent them from burning)

RECIPE:
1-1.5 pounds of sirloin tips OR choice of beef
3-4 TBSP of hoisin sauce
2 TBSP of soy sauce
2 TBSP of sesame oil
1 TBSP of apple cider vinegar OR rice vinegar
1 teas of garlic powder OR grate 2 cloves of garlic
1 teas of sugar OR grate a little apple or a pear for natural sweetness
sprinkle sesame seeds (optional)

Take your strips or bite size pieces of beef and skewer them through.
ideally 3-5 pieces are a nice amount.

The temperature you are looking for is about 350-375 degrees.
Grill for about 5-7 minutes on each side OR to your liking of beef!



Zestfully,  Let's Cultivate Food

Firecracker Shrimp!

Take your Shrimp (de-veined) and let it sit in your marinade for
ideally 20-30 minutes. I usually leave the shell on the end of the tail
(the last segment of the shell) for the purpose of holding it while eating;
almost like a handle or skewer-like)

Marinade:
1/2 sriracha & 1/2 hoisin sauce with the juice of an orange.
Start with 2 TBSP of the sriracha and hoisin sauce.
This appetizer is called firecracker because it is meant to be spicy,
if you wish to tone down the spiciness - simply add less sriracha sauce.


Wrap in in an egg roll wrapped that is cut in half diagonally
(to make 2 large triangles)  Have the tail end stick out of the wrapper
and roll while adding a little egg around the places where you want the
egg roll wrapper to adhere.  (The egg is your gluing agent)

Zestfully,  private party chef Yoon

Miso Soup

Miso soup is made from fermented soy bean paste which is a great source of beneficial bacteria. It is light, flavorful and a great base to use to cultivate by adding a range of ingredients to your liking.

A great base and easy way to make Miso soup is the following recipe:

for 2 people:

~ 2 cups of water

~ 2 TBSP of miso paste

~ 2 teaspoons of sesame oil

~ scallions cut to your liking (ringlets or shredded)

~ tofu cut to cubes

~ seaweed, soaked, chopped and to your liking (when soaked in water - will double in size)

Let it simmer and add tofu at the end.

Zestfully,  private party chef Yoon