Korean BBQ Beef

Korean BBQ Beef
Recipe adapted from Allrecipes

Ingredients:

1 1/2 lb. sirloin steak, cut against the grain into thin (about 1/4″) slices
1/2 c. rice wine or pear juice (1 4 oz. bottle of pear juice from the baby food aisle is perfect and cheap)
1/2 c. low-sodium soy sauce (regular soy sauce makes it taste vaguely like beef jerky)
2 Tbsp. brown sugar
2 Tbsp. minced garlic
1 tsp. Sriracha chili sauce
1 1/2 tsp. sesame oil

Instructions:

Combine wine or pear juice, soy sauce, brown sugar, garlic, chili sauce, and sesame oil in a large bowl. Add sliced steak. Marinate at room temperature for 1 hour or up to 8 hours in the refrigerator. Preheat the grill. While the grill is heating, thread the steak pieces onto bamboo skewers. Cook over medium-high heat for about 3-4 minutes per side, being careful not to let the meat get too cooked. Serve immediately; serves 4-6.

Calico Beans

Calico Beans

Modified from a Recipe by: Kathy "This casserole is the best! I take it to pot lucks, picnics, camping trips, etc."

Ingredients
1 h 25 m
8 servings
434 cals


1/2 cup bacon, chopped
1 pound lean ground beef
2 (15 ounce) can pork and beans
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can seasoned black beans
1 (15 ounce) can butter beans
1 (15 ounce) can lima beans, drained
1/2 cup ketchup
1 cup packed brown sugar
1 cup chopped onion
3 tablespoons cider vinegar
1 tablespoon mustard


Directions

Preheat oven to 350 degrees F (175 C).
Place bacon and ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
In a slow cooker, mix together the bacon, ground beef,  beans, ketchup, onion, vinegar, and mustard.
Cover and bake for 4 hours on high.

BOURBON ORANGE GLAZED HAM

BOURBON ORANGE GLAZED HAM
24 SERVINGS 
prep time 15 MINS
cook time 2 HRS 30 MINS
total time 2 HRS 45 MINS

Sticky, sweet, tangy, and full of flavor... this bourbon mustard and orange glazed ham is one that you'll be happy to have as the star of your holiday meal!

calories: 159 KCAL
author: THE CHUNKY CHEF

INGREDIENTS
3/4 cups orange marmalade
1/4 cup pure maple syrup
1/4 cup whole-grain Dijon mustard
1/4 cup bourbon
2 Tbsp lemon juice fresh, if possible
1/2 tsp ground ginger
Salt and black pepper to taste
1 bone-in half ham (about 6-10 lbs)

INSTRUCTIONS

Move oven rack to lower third portion of the oven and preheat to 325 degrees F. Line bottom of a roasting pan with aluminum foil for easy cleanup and set aside.

Add orange marmalade, maple syrup, Dijon mustard, bourbon, lemon juice, ground ginger and salt and pepper to a mixing bowls and whisk to combine well. Set aside.
Remove ham from package and pat dry if too wet.

Place ham on roasting rack, flat side down, so the fatty side is facing up.

Gently score the ham in a criss-cross pattern, and brush all over with 1/2 cup of the prepared glaze.
Cover ham loosely with aluminum foil to prevent drying out or burning.

Bake for about 2 - 2 1/2 hours, until instant thermometer inserted into the middle of the ham registers 125-130 degrees F.

Remove roasting pan from the oven and peel back or remove foil from the top and sides of the ham.
Increase oven temperature to 425 degrees F.
Brush 6 Tbsp of glaze over the ham and bake for 20 minutes, brushing ham with additional 6 Tbsp of glaze every 6-7 minutes. You'll be brushing the ham with glaze approximately 3 times during this step.

Be sure to watch that the glaze doesn't burn, but instead turns a rich, deep golden color.
Remove roasting pan from oven and place ham on a large cutting board.
Tent loosely with foil and let ham rest for 20 minutes before slicing.

RECIPE NOTES

TO PREPARE SPIRAL SLICED HALF HAM:

Preheat oven to 275 F degrees.  Adjust oven rack to the lower third position.  Line a roasting pan or large dutch oven with a long strip of foil (heavy duty works best).

Position ham flat side down in center of pan.

Brush with 1/2 cup of the glaze, if possible, getting some in between the slices.
Bring sides of the foil up over the ham and cover loosely.  If needed, add a sheet of foil over the top.
Bake approximately 12-15 minutes per pound.  For a half ham of 8-10 lbs, plan on baking for a total of approximately 2 hours (including glazing time).

To glaze, remove ham from oven about 30 minutes before it's finished.  For a half ham, remove after about 1 hour 30 minutes and uncover.  Liberally brush ham with 1/2 cup glaze, getting in between slices if possible.  Bake 30 minutes, repeating with a few tablespoons of glaze every 10-15 minutes if desired.

For a stickier glaze, after ham is finished baking, broil for a few minutes until sticky and browned.  Be careful though, you don't want to burn it!
Remove ham from oven, loosely tent with foil and let rest 10 minutes.
Turn ham on it's side and serve.


1. TO MAKE MUSTARD SAUCE FOR SERVING: Mix 1/2 cup whole grain Dijon mustard with 1/4 cup glaze.
2. Recipe adapted from issue 96 of Fine Cooking magazine.