My Dinner Party

I hate going out to eat... I decided. The reasons are varied: 1. Too much food 2. Difficult to really know if the recipe is "WLS freindly" 3. It gets expensive 4. The gas to drive to a restaurant gets expensive 5. Unless I want to deal with my three and four year old children, it requires arranging and paying for a babysitter 6. It end's quickly I could go and on, but you get the point - basically, I'm an overly health concious cheap ******* So that's why this weekend I decided to forgo the eating out with friends and host a dinner-party.  Since I'm an increasingly left-leaning white person I did what comes natural, which was to seek out an "authentic" "cultural" type dish to to serve my guests. This is what I came up with: I substituted splenda for the sugar to make this WLS friendly, and used chunks of beef ribs that I butterflied in kind of z shape to get long very thin strips. That's the key, you want to have as much surface area as possible to soak up the marinade. It will be so thin that it barely takes five minutes to grill and will be about as tender as a NY Strip. I loved this recipe, if you try it let me know what you think. Korean Beef Short Ribs or BulGogi Yield: Makes 4 to 6 servings See Cooking Videos Ingredients: 2-1/2 pounds beef chuck flanken-style short ribs, cut 3/8 to 1/2 inch thick*
  1/4 cup water
  1/4 cup soy sauce
  1/4 cup chopped green onions
  1 tablespoon sugar
  2 teaspoons grated fresh ginger
  2 teaspoons dark sesame oil
  2 cloves garlic, minced
  1/2 teaspoon black pepper
  1 tablespoon sesame seeds, toasted
 
Preparation: 1. Place ribs in large resealable food storage bag. Combine water, soy sauce, green onions, sugar, oil, ginger, garlic and pepper in small bowl; pour over ribs. Seal bag tightly, turning to coat. Marinate in refrigerator at least 4 hours or up to 24 hours, turning occasionally.
2. Prepare grill for direct cooking.
3. Drain ribs; reserve marinade. Place ribs on grid. Grill ribs, on covered grill, over medium-hot coals 5 minutes. Brush tops lightly with reserved marinade; turn and brush again. Discard remaining marinade. Continue to grill, covered, 5 to 6 minutes for medium or until desired doneness is reached. Sprinkle with sesame seeds.

YUMMM!  When are you coming to cook at my house?  I currently have three styrofoam containers of restaurant leftovers piled in my fridge, none of which are appealing anymore.  Restaurants are such a letdown now!  Half the fun as a pre-op was gorging myself on all that grease and sugar.  Now, I get nauseated just looking at the ridiculous portions and plates. Soooo... when ya coming to cook at my place?  Save me, Mike, or I'll be eating congealed refried beans, leathery chicken and wilted salad for the rest of the week! Heather

I think you should try to find out sooner then later if  "the guy" can cook. If he can, great - if he can't, then drop him like a hot potato. Real men know how to cook!