Tag Archives: marinated

Marinated Pork Kebab in Pomegranate Juice

Posted by
No comments
This is a very traditional Georgian/Armenian recipe for pork kebab (shashlik). For our pork kebab-shashlik, I use the shoulder, it has more fat than tenderloin which to some people sounds bad but it makes the meat less tough and adds a lot of flavor. The fat also helps the meat from drying out while grilling. I usually cut the...
Read more

Rhubarb

Posted by
No comments
Rhubarb is a long, stalky plant that looks quite a bit like celery. In the spring, when there are no fruits and berries yet, fresh rhubarb is perfect for making tasty juices, sauces, and pies. Rhubarb is a perennial plant that spreads by rhizomes. The stalks are the tasty part while the leaves are toxic. The stalks can vary in...
Read more

Asian Pickled Cucumber Salad

Posted by
No comments
Crunchy pickled cucumbers with a pleasant sour-salty and slightly spicy taste, a great recipe for summer. This is a perfect use for all your extra fresh cucumbers from the garden! It's all about fresh, quick and tasty for the summer!...
Read more

Korean Carrot Salad

Posted by
No comments
This dish is very popular in my country, it’s a must for any holiday. The funny thing is that in Korea this salad doesn’t exist, but it was made by Koreans who  immigrated to Russia in the 1860s. This is a marinated salad with fresh carrot as the main ingredient and seasoned with oil, vinegar, fresh garlic, coriander seeds, and...
Read more

Pickled Cabbage

Posted by
No comments
One of my most popular recipes, this crispy sour-salty cabbage can be stored in the marinade in the refrigerator for a long time. Add as much hot pepper as you like. Great alternative to a salad for a party or picnic....
Read more

Beef with Vegetables in a Wok

Posted by
No comments
When stir frying meat it's important to have the maximum amount of heat and to cook quickly. Don't cook too much at once or it will cook unevenly and lower the temperature of the wok too much. Put the meat in the wok and let set, then begin stir frying after 30-60 seconds. It's best to prepare the ingredients...
Read more

Gravlax

Posted by
No comments
Gravlax is a Scandinavian recipe for raw salted salmon. Great appetizer for the holidays, you can serve with vodka, dry white wine, or aquavit (a traditional Scandinavian spirit). Serve plain or on top of rye bread, crackers, or the most traditional way, knackebrod. Here is the recipe:   https://internationalmenu.com/?p=655...
Read more