DIP YOUR QUAIL, WE SAY!!

This recipe came from a talented Vietnamese cook I worked with years ago by the name of Chau Tran,

not only was she a sweetheart but the lady knew how to cook!

A great dipping sauce for grilled quail, and don’t forget the ice cold beer!

                   Chef John Paul Khoury, Corporate Chef Preferred Meats Inc.

                     Chau's Sweet Scallion Soy Glaze

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   1      tablespoon    peanut oil

   2      tablespoons   garlic -- minced

   2      tablespoons   shallots -- minced

   1      bunch         minced scallions -- white part only

   1      quart         soy sauce

   2      cups          rice wine vinegar

   2      cups          sugar

   2 1/2  quarts        water

   1      tablespoon    salt

                        corn starch slurry -- to thicken (optional)

                        reserved scallion (green part) -- chopped fine

Saute' shallots, garlic, and white part of scallions in oil until

translucent. Add soy, vinegar, sugar, and water. Simmer for 5 min.

Season, add green onions and tighten with cornstarch slurry

to desired thickness if you wish.

Wonderful soy glaze or dipping sauce for seafood, poultry, or grilled items!

                   - - - - - - - - - - - - - - - - - -

Billionaire's Bacon from Carnivore Club on Vimeo.

We've been sending out a ton of AtMyTable.com care packages to all our great customers and new acquaintances, and have been getting a lot of great feedback. The guys over at The Werehaus Brian and Austin Chu sent us this great video titled "Billionaire's Bacon" after they cooked it and ate it all.

Guys - if this is what happens when we send you our Bacon, we can't wait to send you some more AtMyTable.com goodies!

BEEF SHORT RIBS MANDARIN STYLE 

Read more about it at www.cooks.com/rec/view/0,1727,155185-236207,00.html
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2 1/2 to 3 lbs. beef short ribs, cut into serving-size pieces
12 anise seeds crushed
2 tbsp. soy sauce
1/2 c. dry red wine
1/8 tsp. garlic powder
1/8 tsp. ground ginger
2 tsp. beef stock base
2 tsp. finely chopped mushrooms
1 c. hot water
1/4 tsp. Bouquet Garni for beef

Place short ribs in deep bowl. Add soy sauce, wine, garlic powder, and ginger. Pour over ribs. Marinate for several hours at room temperature or overnight in the refrigerator. Drain short ribs and brown in heavy frying pan. Add beef stock base and chopped mushrooms to hot water; combine with marinade. Pour over browned ribs. Crush Bouquet Garni and sprinkle over meat. Cover tightly and simmer slowly for 2 to 2 1/2 hours or until ribs are fork  tender. Makes 4 or 5 servings.