Gryphood

  Ingredients: 2 lb steak (ribeye or sirloin, can substitute with pork or chicken) 6 tbsp soy sauce 3 tbsp brown sugar 1 Asian pear (can substitute with alternate pear or apple) 1 tbsp minced garlic 1 tsp minced ginger 1/4 tsp black pepper 2 tbsp sesame oil Instructions: Freeze steak Grate Asian pear, mince 1 tbsp garlic and 1 tsp ginger In a bowl, combine 6 tbsp soy sauce, 3 tbsp brown sugar, 1 grated Asian pear, 1 tbsp minced garlic, 1 tsp minced ginger, and 1/4 tsp black pepper Cut frozen steak as thinly as you can Put meat into bowl, then pour marinade over it, massaging it in until combined Add 2 tbsp sesame oil, again massaging until combined Cover the bowl with cling wrap and leave in fridge to marinate for 4 hours, can be left overnight Cook over grill. Most recipes I saw suggested using a cast iron Source:  Bulgogi (Korean BBQ Beef) - My Korean Kitchen Yield: Dinner for two with leftovers Tips: You can substitute Asian pear with any other type of pear or an apple. I'v...

  Ingredients: 3 heads garlic 4 cups neutral oil 1/2 cup lemon juice 1 tsp salt Tools: Food processor Instructions: Peel three heads (about 1 cup) of garlic Put garlic and 1 tsp salt into food processor Pulse garlic for 10-20 seconds, then scrape down sides Repeat process 3-4 times, until garlic becomes a paste Switch food processor on and keep on until recipe is complete Add 1/2 cup neutral oil slowly, in a thin stream Once the oil has integrated into a shiny paste, add 1/2 tsp lemon juice Wait for lemon juice to be fully absorbed, then repeat process until oil and lemon juice are used up Yield: Most of a food processor. We filled an emptied margarine container. Lots of leftovers Source:  https://www.mamaslebanesekitchen.com/dips/lebanese-garlic-dip/#recipe Description: I mentioned in my shish tawook recipe that me and my family used to go to a Lebanese restaurant. One notable feature of their shish tawook wrap was their toum. My granddad asked them how they made it once, and...

  Ingredients: Pasta noodles. Chefs choice is fettucine, and this dish should be called fettucine chicken alfredo, but I botched it Two chicken breasts 1/4 cup butter 1 cup cream 2 cloves garlic 1 1/2 cups parmesan 1 head broccoli Salt for boiling Oil for frying Instructions: Prepare the chicken, sauce and pasta alongside one another and take them off their respective heat once each is done For the chicken: Cube 2 chicken breasts Heat up some oil in a frying pan to create a thin coating Add cubed chicken breasts to heated pan and fry until cooked through, then remove from heat For the sauce: Mince 2 cloves garlic, grate 1 1/2 cup parmesan Heat up a small saucepan, add 1/4 cup butter and 1 cup cream. Whisk together 5 min Whisk in 2 cloves minced garlic and 1 1/2 cups parmesan until combined, then remove from heat For the pasta: Destem 1 head broccoli florets Add salt to pot of water and bring to a boil Once pot of water is boiling, add pasta About halfway through cooking the pasta, ...

  Ingredients: 2 lb boneless, skinless chicken thighs 3/4 cup plain Greek yogurt 1/4 cup lemon juice 1/4 cup extra virgin olive oil 2 tbsp tomato paste 8 garlic cloves 1 tsp paprika 1 tsp allspice 1 tsp dried oregano 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ground ginger 1/2 tsp cayenne pepper Equipment: Barbeque & equipment, skewers, mixing bowl Instructions: In a mixing bowl, combine 3/4 cup Greek yogurt, 1/4 cup lemon juice, 1/4 cup extra Virgin olive oil, 2 tbsp tomato paste, 8 cloves garlic, 1 tsp paprika, 1 tsp allspice,  1 tsp dried oregano, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground ginger, 1/2 tsp cayenne pepper Cube 2 lb boneless, skinless chicken thighs Toss chicken in marinade and let sit. Ideal time is 4-8 hours, can get away with 30 min if in a hurry Heat up charcoal grill Once chicken has marinated, thread the pieces through skewers Cook skewers over heated grill for about 15-20 min or until cooked through, turning at least once Put shish tawook in pita...

  Ingredients: 1/2 cup lemon juice 1/2 cup olive oil 1 clove garlic, minced 1 tsp salt 1/2 tsp ground sumac 1/4 tsp ground black pepper 2 cups shredded romaine lettuce 1 large cucumber, diced 2 med tomatoes, diced 1/2 cup flat-leaf parsley 1/4 cup mint leaves 1 green bell pepper, diced 1 bunch of green onions 2 whole wheat pita bread rounds Instructions: For dressing, whisk together 1/2 cup lemon juice, 1/2 cup olive oil, 1 clove minced garlic, 1 tsp salt, 1/2 tsp sumac, 1/4 tsp ground black pepper Chop 2 cups lettuce, cut 1 large cucumber into medallions and quarter them, dice 2 medium tomatoes, chop 1/2 cup flat leaf parsley, dice 1 green bell pepper and 1 bunch green onions Toast 2 whole wheat bread pita rounds Chop toasted pita rounds into quarter-size pieces Add chopped vegetables, along with 1/4 cup mint leaves pita chips to a bowl and toss to combine Add dressing to bowl and toss once more to coat the salad Yield: Enough to be a side for a family-sized dinner Source: The Med...

  Ingredients: 10 eggs 1 onion 4 cloves garlic 4 oz spinach (1/2 bag) 8 oz/225 grams feta 300 grams pre-cooked ham (1/2 of a 600 gram ham) 1/2 cup milk Salt and pepper to taste Chili flakes to taste Olive oil for frying Instructions: Preheat oven to 425 F, heat up some olive oil in a pan Dice 1 onion, mince 4 cloves garlic, roughly chop 4 oz spinach, dice 300 grams ham, set aside Crack 10 eggs into large bowl, add 1/2 cup milk and whip until consistent Sautee onion and garlic until fragrant and onions are soft and translucent Add onion and garlic to egg mix Sautee 1/2 pack spinach until wilted, then add to the egg mix. Sautee ham as well if desired and add to mix as well Add salt, pepper, and chili flakes to taste and stir everything until combined Pour mix into baking dish. I made it in a cast iron pan, so I returned it to the pan I was using to sautee Bake for 30-35 min Yield: A panful of frittata. Dinner for 2 with leftovers Source: Modified from The Diabetes Code by Dr. Jason F...

This will be a bit of a different post from usual, as it is my first non-recipe Gryphood entry. It's still food-related and instructional however, as it is about taking care of cast iron cookware. As far as my understanding, there are three mainstream cookware options: cast iron, stainless steel, and nonstick. Stainless steel is good because it heats up fast but some foods are vulnerable to sticking to its surface and it can warp over time.  Nonstick is good because it's resistant to sticking, but the material used to make it this way invariably leaches off over time before it gets the chance to warp and you can't use metal utensils on it for fear of quickening this process. The leaching also creates some health concerns.  Cast iron is good because of its durability, ability to hold heat which is useful for cooking on uneven surfaces like a fire, and it's relative nonstick surface without the associated issues concerning health and durability, but it takes a longer time...