We had the meal last Saturday while my bro Mike was in town. I can’t even tell you the recipe, improv style, but it kicked turkey’s ass.

1) Grilled Beef Tenderloin stuffed with Pancetta, Braised Rabbit Confit, Shallots, Mushrooms (the secret is stuff it via Cook’s Illustrated’s methods, and then spice rub and bake at 200 degrees for an hour till the internal temperature is at 100 degrees, then grill it…)

2) Sourdough bread stuffing with Chestnuts and Venison Sausage
3) Dad’s wild rice stuffing with cashews & turkey sausage
4) Braised collard greens with thick cut bacon
5) shaved fennel salad with orange and rosemary
6) Blueberry pie

Can you compete?

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The CheeseteaKalbi is a fusion of two great cultures, Philadelphia and Korea. It’s self explanatory, and is the best thing I’ve ever cooked or eaten.

Kalbi

This is generally done to taste, so I don’t have the exact measurements, but…just wing it and it will taste good.

In a cuisinart or blender, blend:

1 Asian pear, peeled and cored (this tenderizes the meat)
1-2 cloves garlic
1-2 tablespoon brown sugar
1 tablespoon honey
Sesame seeds
Hot Sauce to taste
1/2 cup Soy Sauce
1 tablespoon Sesame oil

Then add:

4-5 Scallions diced

Meat
Use cross cut Korean ribs found at a korean market, cut about 1/4 inch thin, and well rinsed.

Marinade the meat for 4-5 hours (not too much more, as they get too mealy).

Grill the Kalbi until it just starts to singe/blacken in places and is cooked.

Remove the bones, and add fried onions and Cheeze Whiz.

Serve with Ketchup and enjoy.

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