King Phojanakong — Chef-Instructor, �� Arts

Chef King's Lumpia Recipe

aday — Tue, 29 Dec 2020 15:33:42 +0000

Chef King's Lumpia Recipe aday Tue, 12/29/2020 - 10:33 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/spring%20rolls%20header.jpg.webp?itok=u6noh1ug The �� Arts Chef-Instructor shares a classic Filipino party dish with Epicurious. December 30, 2020

By King Phojanakong — Chef-Instructor, �� Arts

On the latest episode of Epicurious' 4 Levels series, Chef King Phojanakong prepares spring rolls with lumpia wrappers, a four-protein filling and sweet chili mango sauce from scratch.

Chef King combines lobster, tender blue crab meat, ground pork and shrimp for his filling ("an explosion in the mouth") and double fries his lumpia wrappers. Then his sweet and spicy sauce cuts through the richness of the fried spring roll.

His pro tips: Start with live seafood for the best product possible. The sweetest lobster meat comes from the knuckle and claw. And you can reduce waste by using the head for stock or a soup base. Plus, don't miss how to avoid greasy fried food.

Watch Chef King's demo in the video and get his complete recipe below.

Super Lumpia: Crispy Loaded Spring Rolls

Yields 10 servings

1/2 pound spring roll wrappers (see recipe)
1 head garlic, roasted
1.5-2 pounds lobster (whole, live)
1 pound ground pork 80/20
1/2 pound crab meat, jumbo lump
1/2 pound shrimp (jumbo, U-10), diced
1/2 cup carrots, brunoise
1/2 cup onions, minced
1/2 cup scallions, sliced
4 ounces soy sauce
2 ounces fish sauce
1.5 ounces sesame oil
3 eggs
Salt and pepper, to taste
Soybean oil, for frying
Sweet chili mango sauce (see recipe, for dipping
Boston bibb lettuce

Have spring roll wrappers ready to go.
Roast head of garlic in 420 F oven for 15 minutes. Remove from oven and squeeze garlic from covering.
Bring a pot of salted water to a boil, kill lobster, add to pot and cook for approximately 4-5 minutes. Remove lobster from pot, place in ice bath until cool, remove meat from shell and slice.
Grind pork in meat grinder.
Combine all ingredients reserving one egg (egg wash) to seal spring rolls.
Heat pan and add soybean oil (med heat, pan fry).
Cook tasting portion of mix to check seasoning. Adjust mix if necessary.
Place 4 ounces of mix evenly at bottom half of wrapper and roll. Seal with egg.
Heat pan to medium heat and add enough oil for shallow pan fry. Can be deep-fried as well.
Cook lumpia until crispy and filling cooked through.
Remove from oil and cut in half along the bias. Serve with the sweet chili mango sauce and lettuce.

Spring Roll Wrappers

Yields 4-6 servings

Ingredients

1/4 teaspoon salt
1 cup all-purpose flour
3/4 cup water
1/2 cup canola oil

Directions

Add salt and flour to bowl and mix.
Add water and stir to make batter.
Strain batter to remove any lumps.
Oil well heated non-stick pan, add batter and cook. Repeat.

Sweet Chili Mango Sauce

Yields 4-6 servings

Ingredients

1 mango, juiced
4-6 ounces water
1/2 cup rice vinegar
1/2 cup sugar
3 tablespoons fish sauce
3 cloves garlic, minced
1 tablespoon red pepper flakes, dried
2 tablespoons cornstarch
3 tablespoons water

Directions

Separate mango from seed, scoop out flesh, dice, add to blender with water, blend, strain and set aside.
Place all ingredients in a saucepot except for the cornstarch and water. Bring to a boil, reduce to a simmer and cook for about 10 minutes or reduced by half.
Make a slurry with the cornstarch and water and mix into the sauce to thicken.
Pull off from heat and transfer to a serving bowl.

Study Asian cuisines with Chef King in �� Arts at ICE.

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Recipe steps

Step 1 - Have spring roll wrappers ready to go;

Step 2 - Roast head of garlic in 420 F oven for 15 minutes. Remove from oven and squeeze garlic from covering;

Step 3 - Bring a pot of salted water to a boil, kill lobster, add to pot and cook for approximately 4-5 minutes. Remove lobster from pot, place in ice bath until cool, remove meat from shell and slice;

Step 4 - Grind pork in meat grinder;

Step 5 - Combine all ingredients reserving one egg (egg wash) to seal spring rolls;

Step 6 - Heat pan and add soybean oil (med heat, pan fry);

Step 7 - Cook tasting portion of mix to check seasoning. Adjust mix if necessary;

Step 8 - Place 4 ounces of mix evenly at bottom half of wrapper and roll. Seal with egg;

Step 9 - Heat pan to medium heat and add enough oil for shallow pan fry. Can be deep-fried as well;

Step 10 - Cook lumpia until crispy and filling cooked through;

Step 11 - Remove from oil and cut in half along the bias. Serve with the sweet chili mango sauce and lettuce;

Spring Roll Wrappers;
Step 1 - Add salt and flour to bowl and mix;

Step 2 - Add water and stir to make batter;

Step 3 - Strain batter to remove any lumps;

Step 4 - Oil well heated non-stick pan, add batter and cook. Repeat;

Sweet Chili Mango Sauce;
Step 1 - Separate mango from seed, scoop out flesh, dice, add to blender with water, blend, strain and set aside;

Step 2 - Place all ingredients in a saucepot except for the cornstarch and water. Bring to a boil, reduce to a simmer and cook for about 10 minutes or reduced by half;

Step 3 - Make a slurry with the cornstarch and water and mix into the sauce to thicken;

Step 4 - Pull off from heat and transfer to a serving bowl;

How to Make Pad Thai Noodles

aday — Tue, 22 Dec 2020 20:09:01 +0000

How to Make Pad Thai Noodles aday Tue, 12/22/2020 - 15:09 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/pad%20Thai%20header_0.jpg.webp?itok=EBpie9xN This recipe has all the elements of the perfect pad Thai: sweet, sour, salty and spicy. December 23, 2020

By King Phojanakong — Chef-Instructor, �� Arts

Epicurious' 4 Levels series showcases a novice, advanced and professional cook preparing a classic dish with differing approaches. In the latest episode, �� Arts Chef-Instructor King Phojanakong shares his pro version of pad Thai wrapped in an omelet and topped with a deep-fried jumbo prawn.

Chef King says soft, chewy and crunchy textures all come together in his version with umami from fish sauce and oyster sauce and sourness from tamarind and pickles. He uses tofu, sausage and prawns as sources of protein and puts a spin on the eggs.

Watch his demo in the video and get the recipe below.

Chef King's Pad Thai

Yields 4-6 servings

1 block tamarind pulp and water for tamarind paste
2 tablespoons fish sauce
2 tablespoons palm sugar
2 tablespoons oyster sauce
2 tablespoons oil, canola
2 shallots, sliced
2 garlic, crushed
1 pound jumbo prawns u-10
1/2 pound Chinese sausage, sliced
1 cup fried tofu, sliced
1 pound flat rice noodles, soaked
1/2 cup pad Thai sauce
2 eggs
2 tablespoons preserved radish
4 scallions, sliced 1-inch
1 cup bean sprouts
12x12-inch piece banana leaves
2 tablespoons unsalted roasted peanuts, crushed
4 lime wedges
2 jalapenos, sliced
1/2 cup Thai chilies
1/2 cup scallions, sliced
1 tablespoon Thai chili flakes
Pad Thai sauce, to drizzle over

Place tamarind block in bowl, add boiling water to cover, wait 30 minutes and squeeze with hands. Move to sieve or colander and push through leaving the seeds and fibers behind.
To create pad Thai sauce, add tamarind paste, fish sauce, palm sugar and oyster sauce to sauce pot. Stir over medium heat until palm sugar dissolves. Reserve.
Heat oil in a hot wok and sauté shallots, garlic, prawns and tofu for about 3 minutes. Add noodles until heated through followed by the pad Thai sauce. Sauté until hot, make a space in the middle or side of the wok, add a little more oil and then the eggs. Sauté the noodles and eggs then add the radish, scallions and bean sprouts. Heat through.
Serve on a plate lined with a banana leaf and garnish with the remaining ingredients.

Prepare Asian cuisines with Chef King in �� Arts at ICE.

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Recipe steps

Step 1 - Place tamarind block in bowl, add boiling water to cover, wait 30 minutes and squeeze with hands. Move to sieve or colander and push through leaving the seeds and fibers behind;

Step 2 - To create pad Thai sauce, add tamarind paste, fish sauce, palm sugar and oyster sauce to sauce pot. Stir over medium heat until palm sugar dissolves. Reserve;

Step 3 - Heat oil in a hot wok and saute shallots, garlic, prawns and tofu for about 3 minutes. Add noodles until heated through followed by the pad Thai sauce;

Step 4 - Saute until hot, make a space in the middle or side of the wok, add a little more oil and then the eggs. Sauté the noodles and eggs then add the radish, scallions and bean sprouts. Heat through;

Step 5 - Serve on a plate lined with a banana leaf and garnish with the remaining ingredients;

Pancit Canton Noodles

aday — Fri, 18 Dec 2020 00:23:37 +0000

Pancit Canton Noodles aday Thu, 12/17/2020 - 19:23 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/pancit%20canton%20header.jpg.webp?itok=H-CNG2Z8 Chef King shares a celebratory dish from Filipino cuisine. December 17, 2020

By King Phojanakong — Chef-Instructor, �� Arts

Symbolizing long life, pancit canton noodles have become a mainstay on the table at Filipino celebrations from birthdays to weddings and holidays.

Noodles, noodles, noodles! Who doesn’t love noodles? Noodles, or pancit, have been a staple of Filipino cuisine for hundreds of years. Introduced by Chinese traders, pancit has moved around the archipelago taking on different flavors and toppings depending on the town or province.

When I was growing up, my mom would make pancit bihon (rice noodles) and canton (egg noodles) on special occasions — or when my brother and I were on good behavior. Here’s my version of pancit canton that’s served at my restaurant Kuma Inn on the Lower East Side. This version of pancit canton is packed with a ton of flavor highlighting notes of salty, sweet, sour and umami. The combination of the Chinese sausage, pork belly, fish sauce, oyster sauce and fresh vegetables bring the dish together while the calamansi or lime juice cuts through the richness. It's always a part of our Christmas spread.

Pancit Canton: Stir-Fried Egg Noodles

Yields 4-6 servings

3 tablespoons canola oil
1 tablespoon garlic, chopped
1/4 cup onions, sliced
1/2 cup pork belly, sliced
1/2 cup Chinese sausage, sliced
1/2 cup carrots, julienned
1 cup bok choy, sliced
1 pound egg noodles, par cooked
4 ounces water or chicken stock
1.5 tablespoons fish sauce or to taste
2 tablespoons oyster sauce, to taste
Black pepper, to taste
1 tablespoon calamansi or lime juice, to taste
Scallions, sliced for garnish

Heat oil in a wok or pan. Sauce garlic, onions, pork, sausage, carrots and bok choy.
Add noodles and saute.
Season with liquids and black pepper.
Add calamansi juice and garnish with scallions.

Study with Chef King and get ready for noodle day in ICE's �� Arts program.

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Recipe steps

Step 1 - Heat oil in a wok or pan. Sauce garlic, onions, pork, sausage, carrots and bok choy;

Step 2 - Add noodles and saute;

Step 3 - Season with liquids and black pepper;

Step 4 - Add calamansi juice and garnish with scallions;

Chef King's Beef and Vegan Pho

aday — Sat, 28 Nov 2020 15:24:02 +0000

Chef King's Beef and Vegan Pho aday Sat, 11/28/2020 - 10:24 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/King%20header.jpg.webp?itok=zyu_3UW7 The �� Arts chef-instructor shares two versions of the Vietnamese soup. November 28, 2020

By King Phojanakong — Chef-Instructor, �� Arts

Chef King Phojanakong swaps ingredients with home cook Gabrielle Chappel to prepare her vegan pho while she works with his brisket beef pho recipe.

On the latest episode of Epicurious' YouTube series, Pro Chef vs. Home Chef, Chef King is challenged with a novice cook's vegan ingredient list. He roasts vegetables to fortify a flavorful vegetarian broth, sears bok choy in place of his usual beef, sweetens his stock with carrots and adds earthiness with oyster mushrooms. He harnesses the saltiness and nutrients of kombu seaweed as a substitute for fish sauce and "brings everything together" with salt.

"The beautiful thing about pho is it has a lot of elements going on in terms of flavor and taste and textures," he says.

Meanwhile Gabrielle works with Chef King's brisket, tripe and the highest grade of wagyu ribeye in the U.S. to prepare his pho with brisket, which you can find below.

Whether you take on the pho brisket-style or vegan-style demonstrated here, both chefs add star anise and cinnamon sticks to their stock for aromatics and use the essential rice noodles. Chef King says "fresh herbs and pho go together like peanut butter and jelly," adding basil and cilantro.

King Phojanakong's Beef Pho

Yields 2-3 servings

5 pounds beef bones: marrow, oxtail, shin and knuckle
2 onions, quartered
1 ginger, split in half
1 garlic, halved
2 tablespoons oil, canola
2 tablespoons salt, kosher
3 star anise, whole
3 cinnamon sticks, whole
1/4 cup black peppercorns, whole
2 tablespoons palm sugar
1 pound beef brisket
1 pound beef tripe, cleaned
10 ounces ribeye, boneless A5 wagyu
Fish sauce, to taste
1 pound flat rice noodles, soaked
2 cups bean sprouts
1/2 onions, thinly sliced
2 scallions, thinly sliced
2 stems Thai basil leaves
1 jalapeno, thinly sliced
2 cilantro stem with leaves
2 lemon wedges
2 tablespoons hoisin sauce
1 tablespoon sambal chili paste

Preheat oven to 425 F. Place beef bones, onions, ginger and garlic in a shallow roasting pan and season with oil and salt. Roast in the oven for approximately 45 minutes turning the bones halfway through the cooking until nicely browned. When the bones are nicely browned, remove them and the vegetables and place them in a stockpot.
Place the roasting pan on the stovetop over medium-high heat and deglaze with water. Add the liquid and browned bits to the stockpot.
While the bones are browning, combine the star anise, cinnamon sticks and peppercorns in a medium skillet over medium-high heat and toast, shaking the pan occasionally until the aromatics are toasted and fragrant, about 5 minutes. Add the toasted spices and palm sugar to the stockpot.
Add the brisket and tripe to the stockpot.
Fill the stockpot with cold water 2 inches over the top of the bones. Put the heat on high and bring the pot to a boil then reduce to a low simmer.
Cook the brisket and tripe for approximately 2 hours or until tender. Remove both items from the pot and continue to cook the broth for at least another 2 hours. Meanwhile, season the ribeye and sear in a smoking hot pan 3 minutes per side, remove and hold. Strain the broth and season to taste with fish sauce.
Thinly slice both cuts of meat and the tripe.
Place the noodles in 2 bowls along with the sliced meats and tripe. Ladle the hot broth over the meat and noodles and garnish with the remaining toppings.

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How to Make Soup Dumplings

aday — Tue, 23 Jun 2020 17:51:26 +0000

How to Make Soup Dumplings aday Tue, 06/23/2020 - 13:51 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/dumpling%20header.jpg.webp?itok=7B7ONZJE Chef King Phojanakong's pork soup dumplings literally explode with flavor in your mouth. June 23, 2020

By King Phojanakong — Chef-Instructor, �� Arts

Epicurious' 4 Levels series features an amateur and advanced cook prepare a classic dish alongside a professional chef from the Institute of �� Education with a food scientist's evaluation. In the latest episode, Chef King shows the pro approach to soup dumplings using a wok and bamboo steam basket.

Chef King uses chicken and pig feet in his stock, releasing collagen so the stock is gelatinous, and imparts bamboo flavor when he steams the final dumplings. He demonstrates folding, pinching and twisting the dough for the perfect purse shape and recommends 18 crimps for good fortune per the Chinese lucky number.

"I'm a chef, and I like to do things with my hands," he explains while mixing his pork filling. "Eating is the most fun part."

Watch the video for Chef King's demo and get the complete recipe below.

Plus, watch Chef King fold a dozen types of dumplings.

Soupy Pork Dumplings with Soy Vinegar Ginger Sauce

Yields approx. 2 dozen dumplings

Soup Filling

1/2 pound chicken feet
1/2 pound chicken backs
1/2 pound pig feet
1/2 onion, sliced
1 tablespoon ginger, sliced and smashed
1 1/2 cloves garlic, smashed
1/2 teaspoon white pepper
1/2 tablespoon salt
1 1/2 quarts water

Directions

Place all ingredients in a stockpot uncovered. Bring to a boil and reduce to a simmer. Cook for approximately 6 hours yielding 1/2 quart.
Strain and pour into a half hotel pan. Refrigerate.
Cut into small cubes once the soup is set (gelled). Can be made 2-3 days ahead of time.

Dough

Ingredients

1 1/2 cups all-purpose flour
1/2 cup hot water
3/4 tablespoon vegetable oil

Directions

Place the flour in a mixing bowl and slowly add the water and oil mixing until dough starts to form together.
Gather the dough into a ball and transfer to a lightly floured work table. Knead until smooth (approx. 5 minutes).
Place the dough back in bowl, cover with a wet towel and let rest at room temperature for 45 minutes.

Pork Filling

Ingredients

3/4 pound pork shoulder, ground (25% fat)
1 tablespoon chives, sliced
1/2 clove garlic, grated
1/2 teaspoon ginger, grated
1/2 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon salt

Directions

Combine all the ingredients together in a mixing bowl, mix and let marinate for 15 minutes.

Soy Vinegar Ginger Sauce

Ingredients

1/2 ounce soy sauce
1 1/2 ounces rice vinegar
1/2 slice ginger, julienne
1/2 teaspoon chives, sliced

Directions

Combine all ingredients in a mixing bowl and mix.

Assembly

Ingredients

3 leaves Napa cabbage

Cut the ball of dough into 4 equal pieces. Take 1 piece and roll into a 12-inch long log. Cut the log into 6 equal pieces and roll each piece into a ball. Shape each ball into a round 3 1/4-inch wrapper using the roller.
Combine the pork and soup filling. Add 1 tablespoon of the combined filling into the wrapper and pleat and pinch the edge of the wrapper to form a sealed dumpling.
Add enough water to wok so level is just below steam basket and bring to a boil.
Line the steamer with the cabbage leaves and steam in wok for a minute to soften.
Remove steamer and add the dumplings. Return to wok and steam for 8 minutes.
Serve with sauce and enjoy!

Watch more 4 Levels videos and study with Chef King in �� Arts at ICE.

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Recipe steps

Soup Filling;
Step 1 - Place all ingredients in a stockpot uncovered. Bring to a boil and reduce to a simmer. Cook for approximately 6 hours yielding 1/2 quart;

Step 2 - Strain and pour into a half hotel pan. Refrigerate;

Step 3 - Cut into small cubes once the soup is set (gelled). Can be made 2-3 days ahead of time;

Dough;
Step 4 - Place the flour in a mixing bowl and slowly add the water and oil mixing until dough starts to form together;

Step 5 - Gather the dough into a ball and transfer to a lightly floured work table. Knead until smooth (approx. 5 minutes);

Step 6 - Place the dough back in bowl, cover with a wet towel and let rest at room temperature for 45 minutes;

Pork Filling;
Step 7 - Combine all the ingredients together in a mixing bowl, mix and let marinate for 15 minutes;

Soy Vinegar Ginger Sauce;
Step 8 - Combine all ingredients in a mixing bowl and mix;

Step 9 - Cut the ball of dough into 4 equal pieces. Take 1 piece and roll into a 12-inch long log. Cut the log into 6 equal pieces and roll each piece into a ball. Shape each ball into a round 3 1/4-inch wrapper using the roller;

Step 10 - Combine the pork and soup filling. Add 1 tablespoon of the combined filling into the wrapper and pleat and pinch the edge of the wrapper to form a sealed dumpling;

Step 11 - Add enough water to wok so level is just below steam basket and bring to a boil;

Step 12 - Line the steamer with the cabbage leaves and steam in wok for a minute to soften;

Step 13 - Remove steamer and add the dumplings. Return to wok and steam for 8 minutes;

Step 14 - Serve with sauce and enjoy;

Chef King's Grilled Skirt Steak with Balsamic Soy Marinade

aday — Wed, 30 Jan 2019 15:54:29 +0000

Chef King's Grilled Skirt Steak with Balsamic Soy Marinade aday Wed, 01/30/2019 - 10:54 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/balsamic%20vinegar%20header.jpg.webp?itok=p0pj4Do4 �� Arts Chef-Instructor and Kuma Inn Executive Chef King Phojanakong incorporates Balsamic Vinegar of Modena into an Asian steak dish. February 5, 2019

By King Phojanakong — Chef-Instructor, �� Arts

Institute of �� Education chefs and experts have been innovating with Italy's Balsamic Vinegar of Modena, and Chef King's approach celebrates fusion and balance in an elevated entree.

Balsamic isn’t an ingredient that you’d typically find in Asian cooking, but I like to play around with ingredients to create unexpected flavor combinations. I chose to use it for flavor in two places in my recipe for balsamic soy skirt steak with balsamic fish sauce onions.

When I’m looking for sweetness in a dish, I don’t always reach for sugar. I like to get creative and substitute other ingredients that will amplify flavor while providing that sweetness, like balsamic. In this case, soy sauce combines with the balsamic in a marinade. The flavors contrast with one another while working well with each other. The balsamic lends an acidity and sweetness while the soy provides saltiness.

You want to use a marinade to help break down tougher proteins like beef or lamb. Let this marinade sit for three to four hours or even overnight to impart its flavors. The longer the steak stays in the marinade, the more flavorful and tender it will be.

We’re going to top this steak with delicious onions glazed in balsamic and fish sauce. The goal is to balance the whole dish with saltiness, sweetness and acidity. In Asian cuisine, it’s very typical to marry these profiles. Caramelizing onions brings out their natural sweetness, and fish sauce adds umami and saltiness to the dish. Using the balsamic adds sweetness and acidity.

I wanted to give this dish my own spin by using Asian ingredients, like fish sauce and palm sugar, combined with an ingredient from Italy to create something unique and delicious.

Grilled Skirt Steak with Balsamic Soy Marinade

Yields 16 oz. serving

16 oz. skirt steak, peeled and cleaned
3-4 cloves garlic, peeled and crushed
1/2 cup Balsamic Vinegar of Modena
1 cup soy sauce
1/2 cup canola oil
1/2 cup honey
1 tablespoon Dijon mustard
1 tablespoon ketchup
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce

In a small bowl, whisk together all the ingredients for the marinade.
Place steak in shallow baking dish or resealable plastic bag.
Pour marinade over steak. Marinate in the refrigerator for at least 3 hours or up to 24 hours.
Remove steak from marinade and grill to desired doneness.

Balsamic Onions, Fish Sauce & Palm Sugar

Yields 1 pint

Ingredients

2 tablespoons olive oil
3 tablespoons unsalted butter
4 yellow onions, sliced
1 pinch of salt
1/4 cup Balsamic Vinegar of Modena
1/4 cup palm sugar
2 tablespoons fish sauce
2 tablespoons Aged Balsamic Vinegar of Modena

Directions

Heat olive oil and butter in sauté pan over medium heat.
Add onions and salt moderately stirring for 10-15 minutes until golden brown.
Add remaining ingredients except for Aged Balsamic Vinegar of Modena.
Stir for another 5-10 minutes.
Remove from heat and drizzle with Aged Balsamic Vinegar of Modena.

Learn more about Balsamic Vinegar of Modena and study �� Arts with Chef King.

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King Phojanakong — Chef-Instructor, �������� Arts

Chef King's Lumpia Recipe

Super Lumpia: Crispy Loaded Spring Rolls

Spring Roll Wrappers

Ingredients

Directions

Sweet Chili Mango Sauce

Ingredients

Directions

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How to Make Pad Thai Noodles

Chef King's Pad Thai

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Pancit Canton Noodles

Pancit Canton: Stir-Fried Egg Noodles

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Chef King's Beef and Vegan Pho

King Phojanakong's Beef Pho

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How to Make Soup Dumplings

Soupy Pork Dumplings with Soy Vinegar Ginger Sauce

Soup Filling

Directions

Dough

Ingredients

Directions

Pork Filling

Ingredients

Directions

Soy Vinegar Ginger Sauce

Ingredients

Directions

Assembly

Ingredients

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Chef King's Grilled Skirt Steak with Balsamic Soy Marinade

Ingredients

Directions