Wednesday, March 26, 2008

GREAT Birthday Dinner Out

NP: Emmy The Great

I had a really great birthday night that took me to The Good Fork in Red Hook. I had been before there but it had been a while and the food was just as delicious, in fact, even more so then I remembered. We started with sea scallops that had a citrus sauce over quinoa and the pork dumplings. Both were amazing especially the dumplings. Then as entrees, we got the Pork Stew that was on top of creamy grits and the Steak and Eggs Korean style with kimchee rice (what I ordered). I was over the moon about my dish, the flavors of the dish worked so well together and the meat was perfectly tender. I was able to dig up the recipe for it on Epicurious, see below. We finished the meal with Red Hook's own Steve's Key Lime pie (with a candle in it). Seriously between this and Po, I have been eating well (and happily)!

1/4 cup mirin (sweet Japanese rice wine)*
2 tablespoons finely grated cored peeled Granny Smith apple
2 tablespoons soy sauce
2 tablespoons light corn syrup
1 1/2 tablespoons finely chopped green onion (white and pale green parts)
1 tablespoon (scant) Korean hot pepper paste
1 tablespoon (scant) minced peeled fresh ginger
2 garlic cloves, minced
1 1/2 teaspoons Asian sesame oil
1 1/2 teaspoons unseasoned rice vinegar
4 5-ounce pieces skirt steak

Kimchi rice:
2 cups water
1 cup sushi rice (or other short-grain rice)
1 teaspoon salt

2 tablespoons plus 1 teaspoon canola oil
1 1/2 cups Napa cabbage kimchi, coarsely chopped
2 tablespoons unseasoned rice vinegar

4 large eggs

Chopped green onions

For steaks:
Whisk first 10 ingredients in bowl. Add steaks. Cover; chill overnight.

For Kimchi rice:
Bring 2 cups water to boil in small saucepan. Add rice and 1 teaspoon salt. Return to boil; reduce heat to low, cover, and cook until water is absorbed, about 18 minutes.

Meanwhile, prepare barbecue (medium-high heat). Grill steaks until slightly charred but still pink in center, about 3 minutes per side. Transfer to plate. Let stand 5 minutes.

Heat 2 tablespoons oil in large skillet over medium heat. Add kimchi and vinegar. Stir until heated. Fold in rice. Season with salt and pepper. Keep warm.

Heat 1 teaspoon oil in large nonstick skillet over medium heat. Crack eggs into skillet, being careful not to break yolk. Sprinkle with salt and pepper. Cook until whites are set, about 3 minutes.

Divide kimchi rice among 4 plates. Slice steaks thinly across grain; arrange over rice. Top each with egg; sprinkle with green onions and serve.

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