Archive | 7:11 pm

You bastard.

28 Jun

…That is what I call this thing. This…thing…that has kind of taken over my life in a way:

Aaaah, the hard-boiled egg.

Let’s be honest here. I love to eat. So much. It makes me happy in a way I don’t think many will understand, and the experience of dining out provides me with endless pleasure but….

I have to wear swimsuits. A lot. No, I don’t “have to”, but I do, for now, and it’s great…when you are proud of your body. When you’re not, you want to crawl in a ball underneath those hot lights and hide every stretch mark and every little roll that happens when they ask you to sit…in a swimsuit. It has happened to me more times than I care to share.

My point is, I’m finally proud lately, and I’m mostly proud because I have done this “diet” in a healthy way. I have, FOR YEARS, skipped breakfast and poked at meals and raped the refrigerator late at night in a hungry rage….but I’m happy to say that I finally get what people say when they say, “you have to, have to, eat”. Seems too simple right? But in a crazy model’s mind, you really think you have to be hungry a lot. But you don’t. And I finally have proof of that on the scale and in my (finally happy) mind.

Granted, I really don’t think most models think about food with the love that I do….I don’t think it’s a huge deal for a lot of them to choose the salad when given the choice between that and a sausage pizza or something. But for me, it kinda is. Eating salad makes me feel like herbivore zoo animal.

Anyhow what the hell am I talking about even? I forget. The point of this post was to answer someone’s question about what to eat for breakfast while dieting. Eat a hard-boiled egg. Why didn’t someone shut me up sooner? I need therapy.

Beef Curtains

28 Jun

…One time, long, long ago, a male friend of mine referred to a date’s…er…hoo-ha….as “beef curtains”. This has forever been engraved into my mind, and I STILL cannot write or say the word “beef” without thinking of it. And seriously, I haven’t seen many girl’s hoo-ha’s, but I’m pretty sure it shouldn’t look like BEEFY CURTAINS.

Which is my disgusting segue into talking about one of my favorite meals I have ever cooked, last night’s korean beef Kalbi with stir-fried wok veggies and scallops:

Ok so I’m not the prettiest plater….I actually am on an extensive wait-list for a “basic knife skills” and “meal presentation” class here in nyc, but trust me when I say I have never really made anything as tasty and simple as this sweet and garlicy beef.

Beef Kalbi:

Ingredients

  • 5 pounds Korean style beef short ribs
  • 1 cup brown sugar, packed
  • 1 cup soy sauce
  • 1/2 cup water
  • 1/4 cup mirin (asian markets all have this, sometimes even “ethnic” grocery store aisles, google for photo of bottle)
  • 1 small onion,¬†peeled and finely grated
  • 1 small asian pear, peeled and finely grated (**I didn’t have a pear but oh well)
  • 4 tablespoons minced garlic (I used 8 or 9 garlic cloves in mine because I’m a garlic freak)
  • 2 tablespoons dark sesame oil
  • 1/4 teaspoon black pepper
  • 2 green onions, thinly sliced (optional)

I had 8 thin slices of flanken (this slice of beef is usually called this in asian markets and grocery stores), which is certainly not 5 pounds of beef. I had way too much marinade but trust me, make it all…it’s just more juice for the beef to absorb, thus making it mind-blowingly tasty.

You probably won’t need the entire cup, but use the brown sugar to evenly coat the flanken. Seriously. Rub the brown sugar all over it like you are feeling up some hot body. Get in there:

Let this sit for 10 or 15 minutes while you make the marinade, which is literally just mixing all the remaining ingredients together. You can put the green onion in the marinade if you wish, but it’s prettier to garnish with it…although I forgot to in the end.

After 15 minutes, your beef should be a nice, deep red from absorbing the brown sugar (that’s what she said). By the way, I used regular golden brown sugar for this but let me know if you use dark…wondering if that’s delicious as well. Anyhoo, moving on…

I recommend you now put the beef into a big ziplock freezer bag and poor the marinade in. I didn’t do it because I wanted to take pretty photos and ziplocks create a disgusting, sticky mess. At least when I use em. I poured it over, covered it, and let it sit in the fridge for an almost 2 hours…

If you don’t have that kind of time, really, 1.5 hours or so is pretty amazing. I’m sure overnight would just be skeet-worthy.

Do do do, la la laaaaa, a few hours pass, take it out and GRILL THAT SHIT! I was too lazy to go down and use the bbq, so I used a pancake griddle. Don’t judge me!

Ugh. Posting this makes me sad I didn’t really buy 5 pounds of beef to munch on throughout my day. This was that good. Put a tablespoon or so of olive oil on the pan to evenly coat, then let it get nice and hot on medium high heat….closer to high.

Toss the strips on (careful of your fingers in the oil! it should crackle) and watch closely. It should only take 2 minutes each side, and it’s much better to take it off too early than it is to leave it on too long. Make sure it’s hot enough to get it nice and dark brown (i like almost a black, crusty deliciousness of brownsugaryness) and take it off when it’s to your liking. I know I say that a lot, but I love recipes where it really only relies on how you want it to taste, recipes where you really can’t fail.

You know what? Screw the scallops. They were ok but the kalbi is the real star here. If you must, do as I did and stir-fry some broccoli, sliced shiitake mushrooms and onion by pouring a few tablespoons of olive-oil into a wok (my fav) or saut√© pan. Toss some minced garlic in (a few cloves) and let it crackle. Toss the veggies in, squirt some soy sauce in to taste and just keep stirring and tossing until it’s to your liking. Super easy.

Now hurry along, everyone. Start marinating this thing! You can have a delicious dinner by 8pm tonight : )

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