Archives: meat

When some wonderful and lovely friends came over for lunch on the weekend, I thought a feast of grilled veggie sandwiches, with meats and cheeses on ciabatta bread would be a nice, refreshing, summery treat that would suit everyone’s lunch time pallet.

For some garden fresh sides I threw together some lightly steamed green beans tossed with fresh chopped mint from the garden, reduced balsamic, olive oil and crumbled feta cheese.

The other side dish consisted of  tomatoes from the garden with basil, and mini bocconcini cheese, olive oil and balsamic.  Simple food but super delicious!

This weekend I had my ultimate Korean bbq dream come true.  My friend Vern had suggested a Korean bbq themed backyard party at our place.  Such a good idea!

I made Japanese gyoza dumplings of 3 varieties (chive, dill, & garlic scapes).  I picked the  herbs right from our garden to complement the ground pork, chopped cabbage, and crushed garlic gyoza mixture.

I gathered this year’s first home grown bouquet for a table centrepiece. I threw in some fresh mint, lavender, and even some little yellow blossoms that came from our bok choys (they’ve already shooted and started running hence the blossoms).  So far I’m loving the early summer harvest of fresh flowers, & delicious herbs.

Here’s mine and Vern’s combined spread of a mixture of Japanese homemade tsukemono and Korean pickles and sides, plus the pan fried gyoza, fresh cold tofu with grated ginger, green onions, and soy sauce (super refreshing).  The table was already ram-packed, and the bbq’d meat was still to come!

Vern brought Kalbi short ribs, that she marinated Korean style for 2 days.  I put together Japanese yakitori chicken sticks, marinated over night in a reduced version of soy sauce, sugar, mirin, and sake.  I saved the left over marinade to glaze on top while bbq’ing.