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Ingredients

1 bunch fresh spinach – torn, washed and dried
10 fresh mushrooms, sliced
1 onion, thinly sliced
4 eggs
4 tomatoes, chopped
sea salt to taste
1/3 cup olive oil
1/8 cup rice wine vinegar

Directions

Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Combine the spinach, mushrooms, onion, eggs and tomatoes; toss together and sprinkle with salt.

Whisk together the oil and vinegar. Pour over salad and toss to coat.

Ingredients

2 pounds Korean-style short ribs (beef chuck flanken), cut into 3-inch segments
4 cups water
6 tablespoons soy sauce
8 cloves garlic, minced
1 small onion, sliced
1 tablespoon rice wine
1 tablespoon brown sugar
2 carrots, cut into chunks
2 small potatoes, cut into chunks
1/2 cup fresh shiitake mushrooms, sliced
2 tablespoons light corn syrup
1 tablespoon Asian (toasted) sesame oil
6 chestnuts, peeled (optional)
6 dates, pitted (optional)
sliced green onion

Directions

Cover the ribs with cold water, refrigerate, and soak for 1 hour. Drain the ribs, place in a saucepan with 4 cups of water, and bring to a boil. Cook the ribs for 10 minutes, drain, and reserve 2 cups of liquid. Place the ribs and the reserved liquid in a large pot.

Mix together the soy sauce, garlic, onion, rice wine, and brown sugar in a bowl until the sugar has dissolved. Pour the mixture over the ribs and broth. Stir to combine, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.

Mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and vegetables are very tender, about 1 more hour.

Remove the beef and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy. Pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.

Ingredients

2 tablespoons vegetable oil
1 (1 ounce) package dry onion soup mix
6 boneless pork chops
3/4 cup white wine
1/2 cup heavy cream
1 tablespoon garlic powder
salt and ground black pepper to taste

Directions

Heat the oil in a large, deep skillet over medium heat. Liberally sprinkle the onion soup mix over both sides of the pork chops. Fry the pork chops in the hot oil until the pork is no longer pink in the center, 4 to 6 minutes per side. Remove the chops from the skillet, and set aside.

Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Reduce heat to low. Stir the heavy cream, and season with garlic powder and salt and pepper. Gently lay the pork chops in the pan, turning to coat in the sauce. Simmer until thoroughly reheated, 5 to 10 minutes.

Ingredients

1/2 cup red wine vinegar
1/4 cup lemon juice
2 tablespoons Dijon mustard
2 tablespoons orange honey
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon tarragon, finely crushed
2 cups light salad oil
2/3 cup Kahlua
1 cup fresh orange juice

Directions

Blend vinegar, lemon juice and seasonings with salad oil. Add Kahlua and orange juice, and beat well until blended.