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3 tablespoons soy sauce

1 tablespoon sake

4 large cloves garlic — finely chopped

3 scallions — white part only,

– minced 2 teaspoons finely chopped ginger

2 teaspoons toasted sesame oil

1 pound skirt steak — trimmed and cut

– into 4 portions 1 tablespoon vegetable oil

Salt and freshly ground pepper

Preheat grill. Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a mediumsize flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes, turning once. Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium rare. Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain.

Recipes by Bobby Flay HOT OFF THE GRILL 8/5/98 SHOW #HG1A15

All recipes Copyrighted by Bobby Flay 1998.

Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved

Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino

2 t Fresh grated ginger root

2 T Sugar

2 T Peanut oil

2 Scallions; chopped

1/2 t Crushed,dried hot red pepper

2 T Toasted white sesame seeds

6 T Soy sauce

Combine all ingredients in a bowl. Makes about 1-1/2 cups.

2 tb Sesame oil

6 tb Soy sauce

1 Green onion, chopped

1 Clove garlic, minced

1 ds Pepper

2 tb Toasted sesame seeds*

1 tb Flour

Mix all ingredients together. Marinade for at least 1/2 hour or overnight at maximum. Baste meat with marinade while cooking. This is enough marinade for approximately 2 lbs. meat. It can be used on beef, ribs, chicken etc. My preference is on beef short ribs or a good porterhouse steak. * = can usually be found in the ethnic section of any supermarket or in a Chinese market etc. Posted by: Debbie Carlson (D.CARLSON) – GEnie Reformatted for MM:dianeE 6/29/93

1/2 c Light Soy Sauce

1/4 c Dark Soy Sauce

1/2 c Water

3 tb Finely Chopped Green Onion

3 ts Crushed Garlic

2 ts Finely Minced Fresh Ginger

1/2 ts Black Pepper

1 tb Sugar

2 tb White Sesame Seeds, Toasted

- And Ground 1 tb Sesame Oil

Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs respectively, exemplify an age-old tradition of cooking on a curved iron hotplate – a tradition that is matched in northern China and neighboring Mongolia as introduced by the Manchurians. Today this has been streamlined for table service, with specially built cone-shaped hotplates fitted over tabletop burners, to provide an enjoyable and intimate eating experience. Meats of all kinds, including mutton, pork and poultry, offal and seafood, are cooked in this way, being first marinated in a spicy mixture encompassing the characteristic seasonings: soy sauce, sesame oil, garlic, ginger, pepper or chili, toasted sesame seeds and green onions. The meat is marinated well in advance so that the flavor is intense. Cooking time is minimal – just enough to cook through and seal the surface. Serve Bulgogi with white rice and yangnyum kanjang sauce, together with a selection of accompaniments such as kim chee (chili pickled cabbage) and jeot khal (spiced whitefish). ~—————————————————— ~—————– Cut the beef across the grain into very thin slices, then cut into narrow strips. In a glass or stainless steel dish mix all remaining ingredients together. Add the beef and stir thoroughly. Cover and let marinate for at least 3 hours. Preheat a tabletop broiler (griller), protecting the tabletop with an asbestos mat or other suitable heat shield. Each diner, or the host/hostess, places a portion of meat on the broiler (griller) and cooks it quickly on both sides. The meat is dipped into the sauce before eating. Use wooden chopsticks or small forks/fondue forks.

2 small onions — chopped

1/2 pound mushrooms — chopped

1 tablespoon parsley — chopped

3 egg whites

1/2 teaspoon salt

1/4 teaspoon pepper

Cook kashe and cook. Saute onions and mushrooms. Mix all together, Shape into burgers and brown in Pammed skillet or griddle.

3 c Canned beef broth

1/4 c White vinegar

1/2 c Worchestershire sauce

1 c Tomato paste

1/2 c Brown sugar

1/2 c Honey

1 tb Chili powder

3 tb Paprika

1 tb Sage

1 1/2 ts Cayenne pepper

1 ts Tumeric

3 cl Garlic, crushed

Blend all together in a large saucepan and simmer for 1 1/2 hours.

1 lb Dark Brown Sugar

1/2 tb Prepared Mustard

1 tb Black Pepper

1/2 c Onion Juice

3/4 c Fl. Orange Juice

3/4 c Pineapple Juice

3/4 c Mango Juice

4 tb Corn Starch

Combine all ingreadients in a 1 gallon non-metal container. Mix well. Pour into a Dutch oven or Kettle. Cook over low heat until mixture begins to thicken. If to thin add more cornstarch. When cool pour into squeeze bottles with large hole in tip. Makes 1 1/2 Quarts

1 c Tomato juice

1/4 c Vinegar

1/2 c Water

2 ts Worcestershire sauce

1/4 ts Chili powder

1/4 ts Garlic salt

1 ts Paprika

1/8 ts Ground cayenne pepper

1 ts Dry mustard

1 ts Salt

2 ts Brown sugar

1/2 c Chopped onion

Combine all ingredients and simmer 15 minutes. Sufficient for 3 lbs. of ribs. Sauce was the creation of my late father-in-law. Enjoy! – Jeff Duke

1/2 ts Salt

1/2 ts White pepper

1/2 ts Garlic powder

3 tb Cajun Power Garlic Sauce

1 tb Worcestershire Sauce

1/2 ts Black Pepper

4 tb Italian Bread Crumbs

1 ts Old Bay Seasoning

1 cn Mushrooms

4 tb BUTTER

1/2 ts Onion Powder

Saute mushrooms in 1/2 stick of butter. Mix ground beef with spices thoroughly. Fashion into thin patties (1/4″); 5 inches in diameter as they will shrink and get “thicker” after grilling. Grill until desired doneness. Garnish with mushrooms, tomatoes, SHARP cheddar cheese and lettuce. Serve on an Onion roll. Purple onion slices are optional for those who enjoy that sweet onion. Hamburgers tend to get a little boring but this will change your mind about the traditional burger. NOTE: This is not a “HOT” burger, so stay with the spices. It is a little extra trouble with all the ingredients but it is relished by my family. Hope yours enjoy it too. Joey Aguzin in New Awlins. DSVN60B —–

1 c Water

2 tb Vinegar

2 tb Brown Sugar

1 ts Dry Mustard

1/2 ts Powdered Ginger

1/2 ts Garlic Powder

1 ts Hot Pepper Sauce, opt’l

2 tb Corn Starch

Whisk together all the ingredients except the corn starch. Marinade the meat long enough to flavor and tenderize- 1 hr for young chicken breasts or fish, overnight for round steak and up to 5 days for some game cuts. BBQ and baste with the marinade. Make a slurry of the starch and a little water and whisk into the marinade. Bring to a boil, stirring as the sauce thickens. Serve with the BBQ’d meat. Real garlic and ginger only improves this dish. The amount of pepper sauce can be varied from mild to fiery. You can substitute wine, sherry, orange or pineapple juice for some or all of the water to vary the flavor. Pineapple juice has an enzyme that provides additional tenderizing power to the vinegar and mustard.