Korean Beef Bowl from Azle Taste Tour 2013

Chef Julia Dunaway Serves 4 Ingredients 2 cups organic baby spring mix, shredded into strips with a knife 1 pound grilled marinated beef (recipe below) 4 cups cooked short grain Japanese rice (or cooked brown rice) 1/2 cup spicy aioli ½ cup pickled carrots (recipe below) ½ cup cucumbers, sliced into julienne strips (1/8 x 1/8 x 2.5 inches) ¼ cup scallions, cut into fine strips Roasted sesame seeds for garnish Sriracha, as needed Reduced sodium soy sauce, as needed   Marinated Beef   1 pound thinly sliced beef (rib eye is recommended) Ask the butcher to slice it paper thin. 1 tablespoon vegetable oil 2 tablespoons...

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Spicy Curry Rice Omelet

Every now and then I like to have a couple eggs.  I get the best ones I can find—organic and all that—and enjoy them in dishes such as the omelet muffin or this one, a version of the Japanese “omelet rice”.  This dish is versatile because you can use any type of vegetable you have on hand.  If you don’t like onions, skip them, or omit the mushrooms.  Use whatever you like, even leftover meat or ham.  When I was growing up, in the age of bologna sandwiches as a staple, we used to have “bologna fried rice” with fried bologna, onions, scrambled egg and rice!  Yes, that sounds kind of gross now, but at the time I...

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