Issue 030: Yardie Faves

Hey Q-Crew!

Finishing off this month with two of my favorites. Baked macaroni and cheese has been my favorite food since I was a kid and I’m now the dedicated mac maker for holidays. Korean food has quickly become one of my top 5 cuisines and after my go to KBBQ spot closed (RIP Rok) I learned how to make my favorite order at home. This week’s recipes: Rasta 5 Cheese Baked Mac and Cheese and Galbi (Korean-Style Marinated Flanken Short Ribs)!

This month’s theme was Yardie Choice! There’s no overarching rhyme or reason to this month’s recipes other than the fact that I really wanted to make them. They either remind me of nostalgic tastes from the past that I’ve missed or new recipes I’m eager to try. Hope you enjoy them as much as I do! Next month we’re learning a new technique, spatchcocking, and exploring several recipes from a range of cuisines to add to your repertoire.

Rasta 5 Cheese Baked Mac and Cheese

Prep time: 15 minutes

Cook time: 50 minutes

Servings: 12-15

Ingredients:

  • 24 oz medium shell pasta
  • 32 oz half & half
  • 1/2 stick unsalted butter
  • 3 tbsp flour
  • 2 tbsp jerk seasoning
  • 2 tsp salt
  • 2 tsp italian seasoning
  • 6 cloves garlic minced
  • 1 small onion small diced
  • 1/2 green bell pepper small diced
  • 1/2 red bell pepper small diced
  • 1/2 yellow or orange bell pepper small diced
  • 8 oz freshly grated parmesan
  • 8 oz shredded mozzarella
  • 8 oz shredded sharp white cheddar
  • 8 oz shredded smoked gouda
  • 8 oz shredded monterey jack
  • 8 oz cream cheese

Step 1: Shred all of your cheeses and mix them together.

Step 2: Boil the noodles for 5 minutes then set aside. They won’t be cooked. They’ll finish cooking to al dente in the oven.

Step 3: In a pot over medium heat, melt the butter.

Step 4: Add the garlic, onion, and bell peppers and sautee for 5-7 minutes until beginning to soften.

Step 5: Add flour and stir to cook for 2 minutes to get rid of the raw flour taste.

Step 6: Add the half & half, stir, and bring up to a simmer.

Step 7: Mix in the salt, Italian seasoning, and jerk seasoning and let simmer and thicken, stirring occasionally, until the sauce can coat the back of a spoon.

Step 8: Put in the cream cheese and whisk or stir until the large lumps are gone.

Step 9: Remove from the heat and mix in about 2/3 of your cheese one handful at a time to keep the sauce from breaking and getting grainy.

Step 10: Mix the noodles into the sauce.

Step 11: Pour half of the noodles into your baking dish, spread out, and sprinkle with half the remaining cheese.

Step 12: Repeat with the rest of the noodles and top with the last of the cheese.

Step 13: Bake uncovered for 25 minutes at 365° until the top is golden brown and bubbly.

Step 14: Let sit for 5 minutes, then serve hot!

Galbi (Korean-Style Marinated Flanken Short Ribs)

Prep time: 15 minutes

Cook time: 45 minutes

Servings: 6-8

Ingredients:

  • 3 lbs flanken style short ribs
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 2 tbsp dark soy sauce
  • 1/4 cup hoisin sauce
  • 1/2 cup water
  • 2 tbsp white sugar
  • 2 tbsp brown sugar
  • 1 tsp red pepper flakes
  • 1 tbsp ginger paste
  • 1 tbsp garlic powder

Step 1: Mix the water, rice vinegar, soy sauce, dark soy sauce, hoisin sauce, white sugar, brown sugar, red chili flakes, ginger paste, and garlic powder into a marinade.

Step 2: Pour over the short ribs and marinate for at least 2 hours.

Step 3: Brown the short ribs on both sides over medium high heat. These ribs are a bit fatty, so I did not use any oil.

Step 4: Use kitchen scissors to cut the short ribs into individual pieces between each bone.

Step 5: Pour the marinade liquid over the short ribs, bring to a simmer, and cover to braise

Step 6: After 15 minutes, stir the short ribs so the ones at the top get the chance to cook in the braising liquid.

Step 7: Uncover and cook for 15 more minutes to reduce the braising liquid.

Step 8: Serve over rice, or like I did, make a Galbi McRib for those who don’t eat pork!

Coming Soon on Ko-fi

Bonus Recipe: Homemade McRib with Identifiable Meat

This might be the first time you hear “We have McDonald’s at home!” And actually love it. I’ll show you how to make the classic McD’s fave with real deboned pork ribs, my blueberry barbecue sauce, a french sub roll, pickles and onions. No mystery patties here!

Sweet & Sticky E-Cookbook Coming Soon! 9/29

Who doesn’t like to indulge their sweet tooth every once in a while? We deserve a little treat! But just because we want something sweet doesn’t mean we have to stick to desserts. We’re exploring appetizers, mains, AND desserts to satisfy our craving!

P.S. A few of these recipes are my most popular on social media!

This PDF mobile cookbook is designed to be easily viewed on your phone so that you have all the recipes on hand exactly when you need them. If you’re a visual learner, the videos accompanying all of these recipes are posted at the end of the book!

Featured recipes:

  • Baby Shower Meatballs
  • Orange Pepper Chicken wings
  • Henny Beef Bacon Jam Smash Burgers
  • Sweet Chili Tiger Prawn Poboys
  • General Tso’s Oxtail
  • Candied Jerk Pork Chops
  • Blueberry BBQ Poor Man’s Burnt Ends
  • Leftover Pizza
  • Honey Garlic Crispy Chicken Thighs
  • Guava and Cream Cheese Pastelitos
  • Jamaican Bread Pudding with Condensed Milk Sauce
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Contemporary and fusion West Indian cooking... or whatever else I think up #LetHerCook