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Island Style Lunch

Maybe it’s the afternoon showers cooling temperatures from oppressive to pleasant or the fact that I’ve watched three surfing documentaries this week, but I’ve craved the tropics. My desperate grasp for a taste of island life has led to a bit of over purchasing, leaving my counter piled high with mangoes and limes. (Don’t judge. They were really cheap and I couldn’t resist.) Now, to use up the bounty, I’ve been eating them with just about every meal. Mango-lime smoothies in the mornings, mango sprinkled with lime juice and chili powder for a snack and my personal favorite, mango slaw with lime dressing to go with lunch or dinner. The slaw recipe is the highlight of the excessive purchase and inspired a lunch/dinner meal where it pairs with marinated short ribs and white rice. The short ribs showcase a salty sweet marinade and cook up quickly on the stove-top or grill, while fragrant hot cooked rice rounds out the plate and balances the robust tropical flavors. The menu is suited for a sensible lunch gathering with a few friends and maybe a few beers. It’s refreshing, yet filling, but won’t leave you so full the rest of the day is unproductive. Enjoy.

Marinated Short Ribs

Marinated Short Ribs

Makes 6 servings

4 pounds flanken cut short ribs (about 1/4- to 1/2-inch thick)

1/4 cup soy sauce

1/4 cup brown sugar

2 Tbsp. Worchestershire sauce

2 Tbsp. water

1 tsp. freshly grated ginger

1 tsp. chili garlic sauce

3 Tbsp. vegetable oil

1. Trim excess fat and remove membrane from bone side of short ribs; place in a large zip-top bag. Whisk soy sauce and next 5 ingredients together in a small bowl until sugar is dissolved. Pour soy sauce mixture over ribs in bag and seal. Lay flat on a jelly roll pan and chill 8 to 12 hours, turning halfway through.

2. Remove short ribs and discard marinade. Pat dry with paper towels.

3. Cook half of short ribs in a large cast iron skillet in hot oil over medium heat, covered, 10 minutes. Turn and cook, uncovered, 8 to 10 minutes until cooked through. Repeat with remaining short ribs. Cut between bones to serve.

Norm’s Note: The Right Ribs

Flanken-cut short ribs are cut across the bones resulting in a large piece of meat resting atop rib sections. They yield slightly tender, yet somewhat chewy, pieces of meat that boast rich meaty flavor. You can purchase them in thicknesses anywhere from 1/8-inch up to 2-inches. If you can’t find them at your local market, ask the butcher to cut you some, they’ll know what you need.

When it comes to cooking Flanken short ribs, the most common methods favor high heat and short times (I mean 3 to 5 minutes per side depending on thickness). However, in this recipe, the short ribs are cooked at a moderate temperature for double the traditional time to prevent the sugar in the marinade from over caramelizing and giving a bitter taste. Also, pay attention to the covering and uncovering part of the recipe. Cooking covered increases the temperature in the pan by trapping steam, helping to fully cook the meat since it tends to draw up on the ribs reducing contact with the pan. Uncovering during the last bit of cooking allows the meat to crisp as the moisture evaporates from the pan. If you want to grill them, bring the grill temperature to medium (about 350 to 375 degrees), omit oil, and cook over direct heat following recipe times and covering methods.

Mango Slaw

Mango Slaw

Makes 4 to 6 servings

2 Tbsp. rice vinegar

2 Tbsp. fresh lime juice

2 Tbsp. olive oil

2 tsp. sugar

1/2 tsp. kosher salt

1 red jalapeno, seeded and thinly sliced [Use half if you want it less spicy.]

2 mangoes, cut into thin strips

1/2 small head cabbage, finely shredded (about 4 cups)

1/2 cup thinly sliced red onion

1/2 cup loosely packed cilantro leaves, chopped

1/4 cup loosely packed mint leaves, cut into thin strips

1. Whisk rice vinegar and next 4 ingredients together in a large bowl until sugar and salt have dissolved.

2. Add jalapeno and let stand 5 minutes. Add mangoes and remaining ingredients and toss until blended. Serve immediately.

To Serve: Arrange marinated short ribs, mango slaw, and 3 to 4 cups hot cooked jasmine rice on a large platter.


Food and Recipes

87 Responses

  1. Kelley says:

    The slaw sounds wonderful.

  2. DBCoop says:

    Yum, marinated short ribs and mango slaw: the perfect tropical treat for some tasty and refreshing relief from the summer heat.

    Don't forget the Virgin Mango Margaritas, Norman! http://blog.hgtv.com/design/2014/02/20/10-delish-

  3. Dianne says:

    This meal would be wonderful.

  4. Lili_HGTV says:

    Norman, this looks absolutely fabulous!

  5. YUM! I want to make that slaw for fish tacos :)

  6. 多くは、アカウントが良いの激しい論争および e コマース部屋がスローされた装飾が施された外観を終えたカンファレンス頻繁に憎悪をフレアします。それにもかかわらず、岩固体割引ミュウミュウ ミュウミュウ バッグを発見したとき誰もが、間違いなく販売する予定のみにマークダウン魅力からメインの袋の多くがある?。ミリー: ufo が判明、ベルリンで定期的に観察されるまで運んで認識 10 代の排他的な中国に達する結果典型的なモノグラム材料高速。
    コルボ 財布 メンズ http://bally.bruceshawgroup.com

  7. それは例外的な (そして重い) 記号です。何人かの人々 はそれに百科事典を検討します。いくつか他のよりカジュアルな計画とは対照的に魅力的なファッションを見つける場合は、あなた自身に何度も繰り返しさまざまな it を発見よように本では、持っています。君は有名なデザイナーやメーカーは、彼らは、彼らは今の認識しているものになった方法の彼または彼女の物語についての隠されたトリックについての情報。
    カルティエ タンク http://paulsmith.baniftv.com

  8. 場合は目クリーム レプリカ ブランドン ・ ヴィトン財布ハンドバッグ中国ジョン ・ ヴィトン イニシャルやモノグラム、こういう種類の質問を解決する一般的にルイ ・ ヴィトンは午後、絶対に理由はありませんなぜ彼らが行う必要があり、最高のルイヴィトン、また、皮膚ダウン目の特典。汎神論製を使用する – 神と秘密性質が 1 つの信念: (例: 道教、アニミズム、さらに多く)。
    paul smith 財布 http://www.lionlaunchpad.com

  9. それとして出くわす絶対にそのような財布を有すれば、良い性質へのアクセスがあります。バーキン アフター マーケットにクラッチは、しかしより多くの参加に横取り非常に中国市場で願っています。我々 は実用的な経験の願いバーキン バッグの採用のカスタマイズされた革命的な選ぶことができます私たちから完全に素晴らしいキャリア ガイド u とともにより多くの 10 代のコンポーネント。
    ディーゼル バッグ http://gucci.blitz1up.net/

  10. それだけでなく、あなたの中にあなたの家の楽しみを高めることができるそこに住んでいます。種類の植物の木を持っている必要がありますそれに依存している後。タグ: 田舎、足によって壊れたに関してデンバー コロラド州 SpringsKnowledge の美化: Alan 正味額 |2013 年 11 月 7 日 – 壊れたつま先本当に痛みを伴う一方共通説明します。これは、BMW 3 シリーズ以来の対等なレベルではないが、唯一の背後にある合理的な量ではないです。スペースを増加している大幅に複数の以前のバージョンまたは複雑さのもっと面白いか何かの旅程度以上そのような。ポルシェ A4 高速道路の周り非常にスムーズに航海し、取るに足らない子鹿と定常に合わせて時間を選ぶかもしれない。
    エンポリオアルマーニ 時計 http://www.stellalohausgallery.com/countse/emporioarmani/index.html

Norman KingNorman is a culinary expert and cookbook author. He first harnessed a love of stirring cast iron skillets atop wooden stools at his grandmother’s stove, leading his heart and feet...


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