When you visit one of my family members, they never greet you with “hello, how are you,” instead they ask “have you eaten yet?” No matter what the answer may be you should always say “no”. Even better, don’t even show up to their house with a full stomach unless you want to bust a serious gut. With this in mind, I should have known better when I went down to San Diego to visit my mom this week. Instead of going straight to her house, I stopped by a good friend’s house and pigged out on homemade paninis and strawberry shortcake while kickin’ it with her two adorable kids for a few hours.
Anyhoo, when I finally arrived at my mom’s and walked through the door, lo and behold there she was slaving away at the kitchen stove cooking despite being moody and having a serious allergy headache. She had just started preparing Bun Bo Hue, a central Vietnamese beef soup, while another dish was marinating. I asked her why she was cooking two different meals, and she responded, “One to eat while we cook the other one.” Yep, that’s totally my family…food always on the mind and in the mouth!
So this is the first of a series of recipes from my mother that I was able to document during my short visit to San Diego.
3-5 lbs of short ribs cut lengthwise
1 tbls minced ginger
1 tbls minced garlic
1/2 cup minced green onion
1/2 cup soy sauce
1/2 cup honey
1 tbls sesame seed
1 tbls dark sesame oil
Mix all ingredients and marinate meat for 2 hours. If you marinate it for more it will get too salty.
Grill to your liking, we prefer our meat to be medium to medium well, and serve with rice and some nice veggies. Today we enjoyed our meat with watercress, tomatoes, and balsamic vinegar.