Sunday Dinner: Korean Pork Bo Ssam

My resolution to encourage my husband's commandeering of the kitchen every Sunday continues with glorious results.  He found a recipe for  Korean Pork Bo Ssam in the New York Times last week and he was determined to make it.   The lacquered coating on the fork-tender fall-apart pork was transformational, and the lettuce wraps gave the meal a lighter note, though the fare was plenty hearty on this chilly evening.

The homemade kimchi was a terrific accompaniment--he substituted red cabbage for the more traditional napa, which was a colorful alternative and quite tasty.

My contribution?  Garlic braised pea shoots, procured from the "Oriental Supermarket" (the owners are obviously not concerned with political correctness.)  We had a fascinating trip there to source ingredients, more on that in a future post.  Perhaps not ideal to visit for the first time on a Sunday afternoon the week before Chinese New Year, but we certainly stocked up.

Meantime, we'll be enjoying the leftover Bo Ssam.  Anyone hungry?

Meat Loaf Hints from Reading Terminal Market's Jack McDavid

Meat loaf and mashed potatoes, the ultimate comfort meal

Meat loaf is the quintessential comfort meal and that's where our menu falls today.  We caught up with Down Home Diner Chef Jack McDavid, whose meatloaf is justifiably famous, for some tips and tricks on how to master this uber-American staple.  "Aw, y'all want me to talk meat loaf?  Every momma makes meat loaf and I don't want to step on any toes."  We insisted.  He complied.  "Ok, the biggest trick is to work the meat.  I mean really work it, like you're kneadin' dough.  I'd use a dough hook if you have one.  This allows the fat and meat to bind together and emulsify, so the meat loaf sticks together."

Jack has never steered us wrong, so we used his technique with our own meatloaf recipe. 

Meat Loaf
Heat oven to 375

In large mixing bowl, thoroughly blend:
2 lbs 85% lean ground beef (do not use leaner than 85%; it will be dry and flavorless.)
3/4 cup flavored bread crumbs
2 eggs
3 TBSP Worcestershire Sauce

In Skillet, saute over medium heat about 8 minutes til cooked:
1 TBSP oil
1 medium onion, chopped
2 stalks celery, chopped
3/4 cup chopped carrots
1/4 cup chopped parsley
1 tsp salt
1/2 tsp pepper

Add veggies to meat mixture, and blend again.  Place mixture in baking dish and form into loaf.  Top with ketchup or barbecue sauce, and bake at 375 for 75 minutes. 

The leftovers have already been claimed!