Friday, April 27, 2012

Shrimp and Grits and Greens or When Southern Foods Collide!!

Shrimp and Grits is apparently very popular. Not only is the recipe one which more people have searched out and read on my blog but it is one that attracts more hits from search engines on the web to my Blog! And I have also been told that folks want more grits recipes on here. So I thought why not, lets do it up right!

Now as most of you know when I started the On the Plate supper club with my business partner Stuart we held our first event and it was well attended by about 32 people. That is not bad for a first effort. And while it was not the most successful event it was a success and people really enjoyed the meal. It was a little too much food perhaps and it was way over our heads to produce at the time. But for a first effort it was really great and we learned a lot.
The Menu was a collection of very simple dishes all of which were southern themed. There was pimento cheese appetizer, a BLT,Green goddess salad, short ribs and of course a version of Shrimp and Grits with a dessert at the end.

Now this version of Shrimp and Grits which we served at our first salon was inspired by a recipe that came from a fellow student in undergrad school at James Madison University. It is slap your Mama good! My friend Kim was a slightly older woman who had been married and had divorced her husband and returned to school to make a better life for herself. She had me and some friends over for dinner one night and being that we were all poor students it was so nice to have someone cooking for you. She made this amazing dish which she called Grit's and Greens. It was basically something she had grown up with as a girl in rural southern Virginia. A collage of grits peppered with collard greens which would cook directly in the grits and some meat, usually a breakfast sausage roll crumbled up cooked and thrown in to add protein. It was a big plate of yummy mess.

Well later on I took the idea and said why not do this with shrimp and grits. It seemed a no brainer. So for our first dinner with On the Plate I decided to serve this as a second course. It was an easier version of the dish than trying to make a sauce and the grits separately and it seemed a perfect way to serve this dish but streamline it for service. I had recently visited The Redhead in NYC. and had the Shrimp and Grits which was very good, so I felt inspired to come up with something different.

It came out so well. I think it may be because I put so much butter and cream in it but ah..who cares. This is a really wonderful dish the kinda thing you want to serve only a small portion of because it is rich but very satisfiying! It makes a great first course to a meal or a main in colder weather! Enjoy ya'll!!

Shrimp and Grits and Greens

2 cups chicken stock
1 cups milk
1 cup of heavy cream
1 cup of grits
1 teaspoon jarred minced garlic
2 cups grated parmesan cheese
1 pound of cooked shrimp peeled no tails
2 1/2 cups finely chopped collard greens stems removed just the leaves
1/2 cup butter
salt and pepper to taste
2 tablespoon chopped parsley

Bring the stock and milk and cream to a boil and slowly add the grits in a steady stream whisking constantly.
Simmer and cook till creamy add more milk if too thick.
Add the cheese and the butter then stir in the greens.
Allow greens to cook in the grits on low heat for about 10 mins.
the taste and season if necessary.
Add the shrimp right before you serve and allow to heat through about 1 min. then divide between 4 to 6 portions depending on the desired serving size.
Sprinkle with the chopped parsley and serve, YUM!!!

Saturday, April 21, 2012

Jonnycakes with Lobster,Corn and Savory Cream

Jonnycakes or Johnny Cakes are a forgotten or at least overlooked part of American Cuisine today. Claimed by the state of Rhode Island as an official state food, the humble Jonnycake is as much a part of New England's culinary history as Clam Chowder or Boston baked beans but somehow they have been relegated to the back burner ( no pun intended).

Jonnycakes are perhaps the precursor to the national obsession with Pancakes which are more widely know and celebrated. But the Jonnycake was one of the first things the Pilgrim's probably made in the new world with the ingredients they had on hand, namely the new vegetable corn. In their original form they were probably nothing more than corn meal, water, salt and fat for frying. They are still made almost that way by cooks in Rhode island, who continue the tradition of the Jonnycake today.

In researching this recipe I was struck by the simple nature and the structure of these cakes. And how today since we as a foodie nation and are seeking to eat foods in their most pure and simple fresh varieties, this dish was right on target. Thus I believe it is time for the humble Jonnycake to make a return to the food stages of the American Chef's table. And I want to be among the first to jump on that band wagon!

What also struck me how these cakes could be conjured up in various ways to be eaten. I think that they could indeed be dressed up in a variety of ways. Dressed up for dinner with components from the sea or from the farm. Dressed for breakfast with salty and sweet notes. Or dressed in a cute manner as to be a nibble for a cocktail party. But today I am feeling the Sea and I am feeling New England. And what is more New England than lobster!

Now I know that lobster for most of us is an indulgence. At $21 a 1/2 pound cooked for meat it can be very pricey. But this dish which is for four is $5.25 for the lobster and the rest makes it about $9 per person. So before you go on turning your nose up at lobster remember making things at home fancy is fun and special, but for $36 dollars you couldn't get one entree at a restaurant with Lobster in it!

Plus the star here is not the Lobster, it is a garnish if you will, the star is the Jonnycake. So with that i give you my version of a New England classic. Enjoy Ya'll!

New England Biscuit Style Jonnycakes with Lobster Corn and Savory Cream Sauce

For the Jonnycakes you will need:

1 1/4 cups flour
1 cup white corn flour ( not corn starch)
1/1/2 teaspoons baking powder
good pinch of salt
6 tablespoons grated parmesan cheese
1 tablespoon dried tarragon leaves
2 cups whole milk
3 tablespoons melted butter

In a small pot melt the butter and add the tarragon and let the spice bloom for a few minutes over very low heat.

In a bowl add all dried ingredients
Add the butter
Add the milk
Stir gently until smooth with a spoon but don't beat or whisk.

On a hot greased griddle or pan slowly drop 4 tablespoons of the batter ( the idea here is to make a silver dollar sized pancake about 4 inches in diameter

Cook until the edges are browned and the middle shows bubbles

Flip and cook another 2 mins till done, then reserve in a low warm oven till ready to serve.

For the Lobster and Corn you will need:

1 pint lobster meat fully cooked and roughly chopped into 2 inch pieces
3/4 cup fresh ( or fresh frozen corn)
1 small onion diced
2 scallions diced
1 small red pepper diced
5 tablespoons butter
3 tablespoon sour cream

For the Lobster saute in 3 tablespoons of butter till just warmed

For the Corn:

Saute the onion and red pepper till soft add the corn and sour cream and hold warm.

For the lobster sauce you will need: ( makes 1 1/2 cups)

1/2 cup heavy Cream (at room temp)
2 tablespoons Lobster base
1 1/2 cup seafood stock warmed
1/4 cup flour
2 teaspoons tomato paste
3 tablespoons butter
1/4 teaspoon white pepper
1/2 teaspoon ground mace
1/2 teaspoon dried tarragon
1 tablespoon brandy
pinch of cayenne

Place the flour, butter and lobster stock base in a pan and melt together
Add the tomato paste then the seafood stock whisking slowly in till thickened.
Add the seasonings
reduce temperature to a  low simmer
Add cream simmer slowly whisk till thickened add brandy and cook 10 mins stirring occasionally
Cool down and hold warm covered

For garnish:

fresh chives finely chopped for garnish

To Assemble dish:

Take three of the Jonnycakes
In a shallow bowl or pasta dish place one cake down
Place a little bit of the corn and pepper mixture on top
Then a spoonful of sauce
Place next cake on top and repeat till third cake is placed
Mound 1/4 of the lobster meat on top and around the stack
Make all four stacks quickly
Pour sauce to liking over the lobster cake stacks and serve at once garnished with the chopped chives

Wednesday, April 18, 2012

Spoonbread Casserole, a Birthday Tradition and an Old Virginia Inn

When I was in middle school my Father took a job that moved us to the Washington DC. northern Virginia area. Reston/Mclean/Vienna to be exact. This was the heart of the sububan belt of towns which over time has become one of the wealthiest enclaves in the United States. It rivals any area in bucolic beauty and certainly held many historical and natural points of interest as well. Nestled on the banks of the Potomac river many of the towns in NOVA as it is called had water front land tracts or urban river front developments which gave the area a diverse feel and mix of rural farmland gone suburban as well as old river town gone ritzy!

Mclean virginia was a cross roads that grew into a town. Near it was a place called 7 Corners. It was literally a place where 7 small country bumpkin roads had come together to form what became a major intersection. Before the development there had been farmland there. And it was not uncommon in the eighties to see a major housing development sitting right next to a horse farm or large country estate.

So it was not surprising that in the middle of all the building and development, strip malls and parking lots, there was a historical farm site and Inn, Evans Farm Inn. The origins of which dated back to the revolutionary war period. It was a large several acre farm which had on it a "working" historical farm and Inn, which over time became a theme restaurant and tourist dinning destination or sorts. It was also a favorite of locals who wanted to have an authentic historical experience and dinning opportunity.

The menu at the Evans Farm Inn included colonial versions of such foods as Lamb, Shepherds Pie, Roast Duckling with orange sauce and the revelation which I first had there....Spoonbread! In fact the Spoonbread was famous. All the foods were served family style at Evans Farm Inn, which also gave it a certain Cache. Girl servers called relish girls, dressed in period clothing, would move from table to table serving a variety of side dishes to the diners. One of these side  dishes was the famous Spoonbread. It was served out of a large ceramic baking pot which was carried by the girls and spooned out onto your plate. When I first had this I was smitten. I have in the past spoken if my silent love of cream corn. Yes the corn born of a can and swimming in a sea of creamy goodness. Well this was like a bready version of that canned delight. So thus began my love affair with Spoonbread, which I went on the eat wherever there was colonial dinner offerings. Of course these offerings were few and far between given that colonial dinning is sort of limited to places like Williamsburg. And lets face it, how often does one get to go there.

Thus it was years later at a friend's home that I came in contact with something which while it was not exact, was an amazing replication of the taste and texture of the bread of spoon I had enjoyed so many years before. Let me explain.

My dear friends John and Mike have a lovely home in a little town 45 mins outside of New York in Pompton Plains New Jersey. It is a family home that they inherited and have made into a really lovely nest for themselves and the fortunate few who are invited to share it on occasion. It so happens that Mike's birthday happens to be on Thanksgiving Day. So as you can imagine his birthday gets a little overshadowed by the national feast day of days. As a remedy to this John and Mike started a tradition which is one of my favorite invites of the year. On the Saturday after Thanksgiving they host something called "Thanksgiving After Thanksgiving". It is in short a recreation of the T-day meal all over again, and they go all out! However, it's not just the meal, it's also the setting.

Picture this, a 1905 Sears Roebuck Victorian, which for those of you who don't know was the first pre fab home made in the US. and shipped and assembled on site where you wanted it. It is a big old Victorian House which when you pass through the front door makes you feel like you've entered a home which has been trapped in a time warp. Or at least that people have been living there since 1930. Why, because when they moved in they happened to inherit the furniture from I think 3 different relatives at the same time. So there are pieces which have been in the families since forever and together they create a wonderful collage of family history and comfort. Also they have recreated the wallpaper and paint from the 1930's or before and have decorated with lots of family heirlooms.  It is a warm home and a welcoming one.

So that is the setting for the dinner, but the dining table is the other piece of this. Up to 26 people I think have attending this meal. And they accommodate everyone at one long table. Covered in white lace table clothes and sparkling with glassware from the turn of the last century, this is a table to behold.
And while all of this may be impressive lets just remember the most important piece, and that is the wonderful cast of family and friends who gather to celebrate together and the time they get to spend together in this lovely environment.

So what has all of this to do with Spoonbread you may ask. WELL...

The first year I attended this there were all the usual suspects on the menu. There was turkey, stuffing, mashed potatoes, old school green bean casserole even crescent rolls. But there was something I was unfamiliar with. Corn Casserole. It was yellow and baked and when I put it in my mouth I was transferred back in time to that first meal at Evans Farm Inn. It was Spoonbread and it was good. I immediately asked how it was made. And Mike told me it was the simplest thing ever, and the secret was nothing more than...Jiffy Corn Muffin Mix. Little did I know that it is a national favorite recipe and is used everywhere. Where was my Mom and Grandma when this information was being given out I wondered!! In any event it is GOOD! And the easiest way I have found to replicate that Spoonbread feeling! So enjoy Ya'll.

So I give you my take on this classic home recipe. Everyone has their version and this is mine to get to that Spoonbread nirvana!

Evan's Farm Inn style Spoonbread Recipe made in a Jiffy! 
(Sorry! I couldn't resist) serves 8 to 10 as a side dish

This really could not be easier you will need:

22 oz of frozen corn thawed and cooked for 5 mins in the microwave then cooled
2 cans Cream Style Corn
2 sticks of butter melted
1 tablespoons sugar
1 tablespoon salt
2 cartons of 8 oz sour cream
2 boxes of Jiffy Corn Mix
1 cup grated Cheddar Cheese (optional)
4 eggs scrambled up


Grease a baking dish with butter or cooking spray
Mix everything together until you have a smooth batter.

Bake at 400 for 45 mins
As it cools it will deflate a bit.
Let cool 15 mins before serving.

Saturday, April 14, 2012

Titanic the Musical and Lobster Thermidor

September 11th 2001 is a date that will live in the memories of all people who remember that terrible day. It really seemed like something had died, something beyond the poor souls who lost their lives that day. April 15 1912 was other such terrible day. It was the the day the Titanic went down with 1900 souls aboard her. I was doing Titanic the musical the day the attack on the day the world trade center happened. And I was caught by the powerful significance between the two events. One saw the end of the guilted Age and one saw the end to the "Era of American innocence ", which had flourished since the end of the second world war.

I was in Wisconsin at the Fireside Theater doing Titanic that September and had been there since July. It was a really wonderful production of the show and captured the human element of the characters very well and very powerfully I felt. It had been an emotional rehearsal process I remember. During rehearsal when we got to the life boat scene and the song "We'll meet tomorrow", I can recall all 26 of us started to lose it. Weeping and crying and overwelmed by the thought of the poor souls who we were representing in the show and what they must have experienced that cold and dark night in the middle of the Atlantic. Far from home and far from safety. 9/11 made us all feel the same way and to this day I am grateful to have been surrounded by such a fine group of folks as we weathered the emotional impact of that day.

Now the Fireside Theater was a machine. It was a very impressive operation indeed. Not only did they have a 400 seat theater in the round with amazing production values. But, they also had a 900 seat restaurant and a shopping arcade that was composed of about 20 small little shops and sold all kinds of things.  It was an amazing operation and sold out show after show because of the busses of tourists coming from all over to have dinner and see a show. The great thing about working at the Fireside was while it was a dinner theater, the theater was separate from the dinner.

The Restaurant was really impressive as well. It had a buffet menu certain days with at least 25 items including carved steamship round and turkey. And on other days had an ala carte menu that was extensive and well done. On Sundays they would have an awesome brunch! I for one loved it! Well during the Titanic Run they served many dishes which would have been served on the ship during it's maiden voyage. One of these dishes was Lobster Thermidor. A preparation famous during the day. It's a marvelous dish with so many elements. At the end of the day it's a creamy lobster dish with liquor in it! What could be bad about that! I had it for the first there and have had it since. But I have to admit that the Fireside gave it that Midwestern twist that I think made me love it! Over the past few years I have tried to recreate it. Whenever I am feeling flush with cash to attempt it. So I offer it up to you on tis the 100th anniversary of the sinking of the Titanic. Lobster Thermidor ala the Fireside! Enjoy Ya'll.

Company Lobster Thermidor

I call this Company Lobster Thermidor but the truth I called it that because I use only 3 lobster tails instead of 4 for 4 people. Mostly because it's so damn pricey! But also because I wanted never to serve this dish in the manner it was originally served in. In a lobster shell. Why? Cause I hate chopping up lobster. I like to buy it done cooked and ready to go! So I serve it as a casserole ( shrieks of wailing pain from foodie purists and chefs everywhere, oh please Maria! ) Or serve it in individual ramekins. I kinda vote for casserole and a great toast raft. But that's up to you. This recipe rocks! Enjoy!


3 lobster tails meat cooked and chopped into bite sized pieces
2 tablespoons butter
1 pound of Mushrooms sliced ( white button)
1 tablespoon of flour
2 tablespoons minced parsley
1 tablespoon of Worchestershire
1/2 cup white wine
1/3 cup brandy
1 3/4 cups heavy cream
3 egg yolks
Salt and pepper to taste
a dash of hot sauce
1/2 cup parmesan cheese grated
1/2 cup  finely crushed ritz crackers


Cook the mushrooms till soft in butter over med low heat
Add flour and cook till slightly brown
In a stock pot, Reduce wine to half  at a boil ,turn down heat then add the brandy and the
parsley, Heavy cream, worchestershire, and mushroom mixture
Cook but don't boil till very warm
Beat eggs in a bowl and add a few spoonfuls of the hot mixture to them
Add to the cream sauce the lobster meat, S&P and hot sauce
When heated through pour into a 9 inch baking dish
Sprinkle with crackers and cheese
Broil till the top is a little crusty and nicely browned.
Serve over toasted white bread with the crusts cut off or rice

Thursday, April 12, 2012

Easter Brunch, A Metaphor for Renewal

So Easter has come and gone. Easter has over my short adult awareness lifetime lost most of the clout it held as a holiday for us as Americans. I can chalk this up to various socializing and cultural factors as well as a decline in Christian Churches playing a healthy role in our societal fabric, without the Brew ha ha of many of today's Evangelical faiths and the polarizing effect they have had on the church as well as the way we view church and want to be associated or disassociated with it.

In any event the food heritage of this greatest of Christian holidays is much overlooked and forgotten as Christmastide takes over as the key holiday we celebrate and feast at. I mean Passover dinner will always be passover dinner. But Easter dinner has never been a meal which had a direct multi-international food connection in that each culture drew upon it's own traditions in finding a food with which to lift up the day. In the US this has centered around three main meats. Ham, Lamb, and Chicken or Duck, aka Poultry. It is a meal which celebrates the breaking of the chains of death by recognizing the breaking of winters grip on the world and celebrating the birth of a new spring season of foods.

Easter dinner is always a lighter meal than say Thanksgiving or Christmas with heavy laden dishes such as stuffing and candied sweet potatoes. It is a livelier meal and one generally celebrated after the traditional Church going time. Fresh green peas and ramps taking the places of root veggies and dried grains and roasting giving way to simmering and sautes. It is in essence a food metaphor for the change in the world both spiritual and physical. It is in short one of the great meals of the year.

So this year I contemplated how I would bring in the season.  What would I do to celebrate this day we remember renewal and rebirth. I thought long and hard about it and I decided to forego the big meal. I would instead prepare a simple brunch for me and mine. I decided to base in on the heritage of my Mother's family from Norway. And I would make it simple and easy. Smoked Salmon would be placed open faced on dark Euro rye with horseradish chive cream cheese and red onion and fresh dill leaves. Sardines would be served in the tin with fine cold french butter and toast points. Potatoes would be cut and baked with butter and jarlsberg to make hasselback potatoes. Cucumbers given a quick pickle in white vinegar and dill. And for the main dish Baked Eggs in Brioche with ramps and cream and gruyere cheese. A simple yet  complex meal bridging the flavors of the continent yet based in the idea that simple can be delicious. And it could all be made before church and the potatoes and eggs baked off while we sat contemplating the service and drinking mimosas!

While the other items definitely were Norwegian in origin the baked eggs needed a little something special so I decided to ramp them up ( no pun intended) with the spring onions and the swiss cheese. Everything came out well and I would recommend this as a go to egg dish from now on for company. It's impressive, very tasty, and its so easy it's crazy. Give it a try and Happy belated Easter everyone, here's to renewal and rebirth!! Enjoy Ya'll!!

Baked Eggs with Spring Onions and Gruyere in Brioche 
( This is so easy and so delicious!!!)
(Can be made ahead till the baking up to 1 hour before baking  and held in the fridge)


6 small Brioche rolls or Brioche unsliced hamburger buns or dinner rolls or your choice with the  very tippy tops cut off and insides carefully removed ( use a small paring knife and your fingers)
6 eggs
1/4 cup cream
6 spring onions or two leeks whites only sliced and sauted with butter till soft
1 1/2 cup shredded Gruyere divided into two 3/4 cups portions
1 teaspoon dried Thyme
Salt and pepper to taste


Place Rolls on greased baking sheet
Divide Onion or Leeks up between rolls
Divide one portion of the cheese and top the onions in each roll
Break an egg into each roll
sprinkle with a little thyme and S&P
Fill remaining cavities with the cream
Top with the remaining cheese and remaining thyme

Bake for 15 mins at 350 degrees till eggs are a little set and cheese is melty

Serve! Enjoy!

Tuesday, April 10, 2012

Three Gourmet Taco Menu!! Taco number Three: Lowcountry Shrimp Tacos with dressed Red Cabbage and Green Goddess Cocktail Sauce

Lowcountry Shrimp Tacos with Dressed Red Cabbage and Green Goddess Cocktail Sauce

Ok this recipe is very easy to make and is sure to impress. It is the last in the trio of tacos from the previous post and it is the easiest to make and a quick dinner by themselves if you get into a bind and need a quick and easy dinner plan. So here they are, hope you try and enjoy Ya'll!


1 bag 26 30 count frozen cooked cocktail shrimp thawed.
12 flour tortillas
Fresh Salsa from the store in the fridge section

For dressed Cabbage:

3 cups shredded red cabbage
1/4  cup Apple cider vinegar
1 teaspoons sugar
1 tablespoon salad oil
1/4 cup chopped red onion
8 jarred or canned jalapenos finely diced
1 teaspoons garlic powder
Salt and pepper to taste

Mix all ingredients together, if not wet enough add some more vinegar and oil to taste.

For Cocktail sauce

1/2 cup Mayo
1/2 cup sour cream
2 tablespoons dried tarragon
1/4 cup picked parsley leaves
5 scallions rough chopped
1/4 cup of water ( you will not need all of this)

Combine in Blender and blend till smooth and green adding water a little at a time as you go to thin as necessary.

To make the tacos:

Place tortillas on a plate and micro wave for about 3 mins till warm and pliable.
Place about 2 tablespoons or so of slaw in a tortilla
top with the shrimp 3 pieces
dress with the cocktail sauce and garnish with salsa and  chopped chives or scallions if desired.

Saturday, April 7, 2012

Three Gourmet Taco Menu!! Taco Number Two: Texas BBQ Chicken Tacos with Green Slaw ,Radish,Scallion, and Mexi-Cheese

So this is the picture of all three taco's planned for the party. The next installment will be the Shrimp Taco's enjoy!!

BBQ Texas Style Chicken Tacos


Shredded chicken about 1  1/2 cups from a rotisserie chicken works nicely.
1/2 cup BBQ sauce ( use your favorite mine is Cattleman's)
Shredded Green cabbage about 3 cups
1/2 cup mayo
1/4 cup sour cream
1/2 bunch parsley chopped fine ( 1/4 cup)
1/2 bunch chives chopped (1/4 cup)
6 scallions chopped
4 tablespoons dill pickle juice
3 tablespoons dill pickle relish
1 tablespoon honey
3 tablespoons cider vinegar
1/2 cup shredded cheddar cheese
1/4 cup pickled red onions
scallions to garnish
8 soft flour taco shells

Method combine first two ingredients and reserve warmed

Combine all the other ingredients to make the slaw if not wet enough add a little apple cider vinegar to smooth it out.

Warm flour tortillas
place 2 spoonfuls of slaw on the bottom
top with 2 spoonfuls of chicken
then top with some cheese, pickled onions, and scallions for garnish

YUM! Enjoy!

Thursday, April 5, 2012

Three Gourmet Taco Menu!! Taco number One: Korean Kogi Beef Taco with Quick Kimchi, Cumcumber and Feta Cheese

So every now and then I get asked by someone in the Industry to cater an event for them. That is to plan it, cook it, serve it up! It's a lot of work but can be very fun and creative. I love to get my creative juices going. It's very fun to see something you come up with brought into the lime light and sold to someone who really enjoys the idea.

So it was with this particular Menu. My friend, who is a party planner in NYC, asked me to come up with a party idea for her brother's girlfriend's sister's engagement party. ( You follow that?)  Well the story was she was a chick from Staten Island who was Italian and did not want a party like her father wanted to give her. Basically, a red sauce feast in wire chafing dishes and lots of pasta. So she called me up and asked me to come up with something in the budget range but with a little creative flair. So I thought about it and I came up with the following.

A Sangria bar. Appetizers including cheese boards and fruit and crusty breads and crackers. A short selection of Crudite and blue cheese dip. Nice ( Sliced Italian bread loaf sized) bruschetta with three interesting toppings. And cocktail meatballs in a smoked tomato sauce. Sort of an homage to the Italian roots of the girl's background. However, for dinner we would take it up the casual fun notch and have a gourmet taco bar and multi-colored chips and fun dips. There would be a beef taco, a chicken taco and a shrimp taco. And the dips would be red, green and queso. It would be fun and filling and who doesn't love a taco party!!!

Well the girl loved the idea! So did the planner. Till she saw the price. Not that it was all that much money but she decided to take my idea go to another caterer who owed her a favor and get them to do it for less. Well since duplicating is the highest form of flattery I guess was  glad that she at least liked my menu and ideas if not my price tag. Not that it was cheap cheap, but it wasn't much, and it was fair. But business is business. Well maybe next time!

What is funnier is that my friend who work for me and would have done the party, ended up doing the party as part of the staff with the other company! So I got feedback from how this company tried to take my ideas and execute them. And only because he has had these tacos at my house before could he say, they were lessor representation of the food I had made! And not for nothing, but that's kinda nice to know!

Anyway I digress, I wanted to post these recipes so that you can give them a try. I think Taco parties are a really fun and interactive way to entertain. Not to mention a cheap way to entertain. Plus these recipes take the ordinary taco out of the box and to a place where tacos become little culinary gems. Tasty and interesting they are to be enjoyed with fine margaritas or Sangria. So I hope you all enjoy!!

Korean Kogi Beef BBQ Tacos

2 pounds Flanken Shortribs ( sometime call korean bbq at the butcher or grocery store)
1/2 cup dark soy sauce
2 tablespoons honey
2 tablespoons sriracha sauce
1/4 cup pineapple juice
4 green onions chopped
1/4 cup rice vinegar
3 tablespoons sesame oil

Cut meat into strips and place into a plastic bag. Mix all other ingredients and place into the bag. Place the bag in the refrigerator over night.

Remove meat from the marinade and reserve juice.

Cook meat in a hot pan till med rare, remove and cool. Coarsely chop meat. Reserve

For the toppings you will need

Quick creamy kimchi ( See Korean BBQ Pizza post)

Crumbled Feta cheese

Cucumber ( cut cucumber into small rectangular batons)

Radish trimmed and sliced thinly.

You will also need corn tortillas NOT flour 6 inch sized

To Serve:

Place meat back into a pan and pour reserved marinade over it. Bring to temp until marinade is bubbly and boiling. Allow to cook for 5 to 6 mins until heated through and juice is reduced a little bit.

Heat tortilla on a pan with a little oil but only till pliable and heated through not crispy

Place tortilla on plate
Add 2 tablespoons or so of the Kimchi slaw
Top with the beef mixture
Garnish with the cucumber batons, radish and feta cheese