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Eat Eats, Seattle, WA (2025)

09/23/2025

🍊 Soy-Orange Glazed Beef Short Ribs

Ingredients

3–4 lbs beef short ribs (bone-in preferred)

2 tbsp neutral oil (canola or avocado)

1 large onion, sliced

4 garlic cloves, smashed

1-inch piece fresh ginger, sliced

2 cups beef broth

1 cup fresh orange juice

½ cup soy sauce

¼ cup honey (or brown sugar)

2 tbsp rice vinegar

1 star anise (optional, adds depth)

1 cinnamon stick

Zest of 1 orange

For the glaze:

½ cup braising liquid (strained)

2 tbsp honey

1 tbsp soy sauce

1 tsp cornstarch + 1 tbsp water (slurry)

Garnish: sliced scallions, sesame seeds, extra orange zest

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Instructions

1. Brown the ribs: Pat short ribs dry, season with salt & pepper. Heat oil in a Dutch oven and sear on all sides until golden. Remove and set aside.

2. Build the braise: In the same pot, sauté onion, garlic, and ginger for 2–3 min. Add beef broth, orange juice, soy sauce, honey, rice vinegar, star anise, cinnamon, and orange zest. Stir.

3. Braise: Return ribs to the pot. Bring to a simmer, cover, and cook at 325°F (160°C) for 2.5–3 hours, until fork-tender.

4. Make the glaze: Remove ribs. Strain ½ cup of the braising liquid into a small saucepan. Add honey & soy sauce, simmer, then whisk in cornstarch slurry until glossy and thickened.

5. Glaze & finish: Brush glaze over ribs. Broil 2–3 minutes to caramelize.

6. Serve: Garnish with scallions, sesame seeds, and orange zest. Pairs beautifully with jasmine rice or garlic mashed potatoes.

09/19/2025

✨️ Dutch Oven Braised Curry Beef Shanks with Potatoes

🥘 Ingredients

3–4 beef shanks (about 3 lbs), patted dry

2 tbsp vegetable oil (or ghee)

1 large onion, finely sliced

4 cloves garlic, minced

1 tbsp fresh ginger, grated

3 carrots, cut into chunks

1 ½ lbs baby potatoes (or gold potatoes, halved)

3 tbsp curry powder (or a mix of garam masala + turmeric + coriander + cumin)

1 tbsp tomato paste

1 can (14 oz) coconut milk

3 cups beef broth (more as needed)

1–2 fresh chili peppers (optional, for heat)

2 bay leaves

1 cinnamon stick (optional, for warmth)

1 tsp smoked paprika

1 tbsp soy sauce or fish sauce (for depth, optional)

Salt & black pepper, to taste

Fresh cilantro, for garnish

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🔪 Instructions

1. Preheat oven to 325°F (160°C).

2. Sear the shanks:

Season beef shanks with salt and pepper.

Heat oil in a Dutch oven over medium-high heat.

Brown shanks on both sides (about 4–5 minutes per side). Remove and set aside.

3. Build the curry base:

Add onion, carrots, and a pinch of salt. Cook until softened (5–6 min).

Stir in garlic and ginger, cooking until fragrant (1 min).

Add curry powder, smoked paprika, and tomato paste. Stir to coat veggies and toast spices (1–2 min).

4. Deglaze & enrich:

Pour in coconut milk and stir well to dissolve the curry paste.

Add beef broth, soy sauce/fish sauce, bay leaves, and cinnamon stick.

5. Add beef & potatoes:

Return shanks to the pot.

Nestle in potatoes around the meat.

Make sure liquid nearly covers everything (add more broth if needed).

6. Braise:

Cover tightly with lid.

Place in oven for 2 ½ – 3 hours, until beef is fall-off-the-bone tender.

7. Finish:

Remove bay leaves and cinnamon stick.

Taste sauce, adjust with more salt, pepper, or curry powder as needed.

Garnish with fresh cilantro before serving.

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✨ Serving ideas:

Spoon over steamed jasmine rice or warm naan to soak up the curry sauce.

Add a squeeze of lime at the table for brightness.

09/18/2025

🦐 Citrus Marinated Grilled Shrimp Kabobs

Ingredients

1 ½ lbs large shrimp, peeled and deveined (tails on optional)

2 oranges, juiced (about ½ cup)

2 limes, juiced (about ¼ cup)

1 lemon, juiced (about 3 Tbsp)

3 Tbsp olive oil

3 garlic cloves, minced

2 Tbsp honey (or agave)

1 tsp smoked paprika

½ tsp ground cumin

½ tsp chili flakes (optional, for heat)

Salt & freshly cracked black pepper, to taste

1 red bell pepper, cut into chunks

1 yellow bell pepper, cut into chunks

1 red onion, cut into chunks

Wooden or metal skewers

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Instructions

1. Make the Marinade
In a bowl, whisk together orange juice, lime juice, lemon juice, olive oil, garlic, honey, paprika, cumin, chili flakes, salt, and pepper.

2. Marinate the Shrimp
Add shrimp to a large zip-top bag or bowl. Pour in marinade, toss to coat, and refrigerate for 20–30 minutes (don’t over-marinate or the citrus will start cooking the shrimp).

3. Prepare Skewers
Thread shrimp, bell peppers, and red onion onto skewers, alternating for color.

4. Grill
Preheat grill to medium-high heat. Oil the grates lightly. Grill kabobs for 2–3 minutes per side, until shrimp turn pink and slightly charred.

5. Serve
Squeeze extra lime over the top, sprinkle with fresh chopped cilantro, and serve hot.

✨ Serving ideas:

Over cilantro-lime rice

With warm tortillas for shrimp tacos

Alongside a fresh mango salsa

09/17/2025

✨️ Crispy Fried Pork Chops & Succotash:

🥘 Fried Pork Chops

Ingredients

4 bone-in pork chops (about 1-inch thick)

1 cup buttermilk

2 tsp hot sauce (optional)

1 ½ cups all-purpose flour

½ cup cornmeal

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

½ tsp black pepper

Oil for frying (vegetable or peanut oil)

Instructions

1. Marinate – Place pork chops in a bowl with buttermilk and hot sauce. Cover and refrigerate for 30 minutes (up to 4 hours).

2. Season & Dredge – Mix flour, cornmeal, paprika, garlic powder, onion powder, salt, and pepper. Remove pork chops from buttermilk, dredge in flour mixture, pressing to coat well.

3. Heat Oil – In a cast-iron skillet, heat oil to 350°F (medium-high).

4. Fry – Cook pork chops 3–4 minutes per side, until golden brown and cooked through (internal temp 145°F).

5. Rest – Drain on a wire rack or paper towels.

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🌽 Succotash

Ingredients

2 tbsp butter

1 tbsp olive oil

1 small onion, diced

1 red bell pepper, diced

2 cups fresh or frozen corn kernels

1 ½ cups lima beans (fresh or frozen)

1 cup cherry tomatoes, halved

2 cloves garlic, minced

Salt and pepper to taste

2 tbsp fresh parsley (or basil), chopped

Instructions

1. Sauté aromatics – In a large skillet, heat butter and oil. Add onion and bell pepper, cook until softened.

2. Add veggies – Stir in corn and lima beans. Cook 5–6 minutes until tender.

3. Finish – Add tomatoes and garlic, cook 2 more minutes. Season with salt and pepper. Sprinkle with fresh herbs before serving.

👉 Serve the crispy pork chops hot with a big spoonful of succotash on the side. Cornbread or buttermilk biscuits make a perfect add-on.

09/15/2025

🥐 Homemade Ham & Smoked Gouda Croissants

—buttery, flaky, and filled with smoky, savory goodness:

Ingredients

For the croissant dough (shortcut: you can also use store-bought puff pastry):

4 cups all-purpose flour

¼ cup sugar

1 tbsp salt

1 tbsp instant yeast

1 ½ cups whole milk (warm)

3 tbsp unsalted butter (softened)

1 ½ cups cold unsalted butter (for laminating)

For the filling:

8–10 slices deli ham (smoked or honey ham works best)

1 ½ cups smoked gouda cheese, sliced or shredded

1 egg (for egg wash)

1 tsp water

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Instructions

1. Make the Dough Base

In a stand mixer, combine flour, sugar, salt, yeast, and warm milk.

Add softened butter and knead until dough comes together.

Cover and chill for at least 1 hour.

2. Prepare the Butter Block

Place cold butter between parchment sheets.

Pound and roll into a rectangle (about 8x6 inches).

Chill while dough rests.

3. Laminate the Dough

Roll dough into a rectangle (about 12x8 inches).

Place butter block in the center, fold dough over, and seal edges.

Roll out and fold into thirds (like a letter). Chill 30 min.

Repeat rolling and folding 2 more times, chilling between each fold.

4. Shape the Croissants

Roll dough into a large rectangle (about ¼ inch thick).

Cut into long triangles.

Place a slice of ham and gouda near the wide end, then roll tightly toward the tip.

5. Proof the Croissants

Place on a parchment-lined baking sheet.

Cover loosely and let rise until puffy (about 1–2 hours).

6. Bake

Preheat oven to 400°F (200°C).

Whisk egg with 1 tsp water for egg wash, brush over croissants.

Bake 18–22 minutes, until golden brown and flaky.

7. Serve

Let cool slightly before serving.

Best enjoyed warm with the cheese still melty.

✨ These are perfect for brunch, a special breakfast, or even a cozy dinner with a fresh salad.

09/13/2025

Elotes (Mexican Street Corn) 🌽

A classic Mexican street food—grilled corn on the cob slathered in creamy, cheesy, tangy goodness. 🌽🔥

Ingredients

4 ears of fresh corn, husked

¼ cup mayonnaise

¼ cup Mexican crema (or sour cream)

½ cup cotija cheese, crumbled (or feta as a sub)

1 lime, cut into wedges

1 tsp chili powder (or Tajín for extra kick)

2 tbsp fresh cilantro, chopped (optional)

Salt, to taste

Instructions

1. Grill the corn:

Heat your grill (or stovetop grill pan) to medium-high.

Grill the corn, turning occasionally, until charred in spots (about 8–10 minutes).

2. Mix the sauce:

In a small bowl, stir together the mayo and crema until smooth.

3. Assemble:

Brush each ear of hot corn with the mayo-crema mixture.

Sprinkle generously with cotija cheese.

Dust with chili powder or Tajín.

Finish with cilantro if you like.

4. Serve:

Squeeze fresh lime over each cob before biting in.

✨ Pro tip: You can also cut the corn off the cob after grilling and mix everything in a bowl—this version is called Esquites (Mexican street corn salad).

09/11/2025

🐟 Crispy Fried Fish Po’ Boy

✨ That crunchy, creamy, tangy New Orleans-style bite in every mouthful!

Ingredients ✨️

For the Fish:

4 fillets white fish (catfish, cod, or tilapia work great)

1 cup buttermilk

1 tsp hot sauce (optional)

1 cup cornmeal

½ cup all-purpose flour

1 tsp paprika

½ tsp garlic powder

½ tsp onion powder

½ tsp cayenne pepper (adjust to taste)

Salt & black pepper to taste

Oil for frying

For the Slaw:

2 cups shredded cabbage (green or mix of green & purple)

1 carrot, shredded

2 Tbsp mayo

1 Tbsp apple cider vinegar

1 tsp sugar

Salt & pepper to taste

For the Remoulade:

½ cup mayo

2 Tbsp Dijon mustard

1 Tbsp ketchup

1 Tbsp pickle relish (or finely chopped pickles)

1 tsp hot sauce

1 tsp lemon juice

½ tsp smoked paprika

½ tsp garlic powder

Pinch of cayenne

For Assembly:

4 French bread rolls (lightly toasted)

Lettuce leaves & tomato slices (optional)

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Instructions

1. Prep the Slaw:

In a bowl, mix mayo, vinegar, sugar, salt, and pepper.

Toss in cabbage and carrot. Chill until ready to serve.

2. Make the Remoulade:

Mix all remoulade ingredients in a small bowl. Adjust spice to taste. Refrigerate to let flavors meld.

3. Fry the Fish:

Marinate fish fillets in buttermilk and hot sauce for 15–30 minutes.

In a shallow dish, combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.

Heat oil to 350°F (175°C).

Dredge fish in cornmeal mixture, pressing to coat well.

Fry until golden brown and crispy (3–4 minutes per side, depending on thickness). Drain on paper towels.

4. Assemble the Po’ Boys:

Slice French bread rolls lengthwise. Spread remoulade generously on both sides.

Add crispy fried fish. Top with homemade slaw, lettuce, and tomato if using.

Serve hot with extra remoulade on the side.

09/10/2025

🥦 Slow-Cooker Beef and Broccoli

🌿 Ingredients

2 lbs beef chuck roast or flank steak, thinly sliced against the grain🥩

1 cup beef broth

½ cup low-sodium soy sauce

⅓ cup brown sugar (packed)

2 tbsp sesame oil

4 cloves garlic, minced

1 tbsp fresh ginger, grated (or 1 tsp ground)

¼ cup cornstarch + ¼ cup water (slurry, for thickening)

4 cups broccoli florets (fresh or blanched frozen)

2 green onions, sliced (for garnish)

Sesame seeds (optional, for garnish)

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🥘 Instructions

1. Prepare the sauce
In a bowl, whisk together beef broth, soy sauce, brown sugar, sesame oil, garlic, and ginger.

2. Load the slow cooker
Place sliced beef in the slow cooker. Pour the sauce over it, stir to coat.

3. Cook low and slow
Cover and cook on low for 4–5 hours or until beef is tender.

4. Thicken the sauce
Mix cornstarch and water into a slurry. Stir into the slow cooker. Cook an additional 20–30 minutes on high until the sauce thickens.

5. Add broccoli
Stir in broccoli florets during the last 30 minutes of cooking (or steam separately for bright green crunch, then stir in before serving).

6. Serve
Spoon beef and broccoli over hot white rice or noodles. Garnish with green onions and sesame seeds.

09/09/2025

🥩 BBQ Glazed Meatloaf

Soulful BBQ Glazed Meatloaf recipe for you — juicy on the inside with a sticky-sweet, smoky glaze on top:

Ingredients

For the meatloaf:

2 lbs ground beef (80/20 blend works best)

1 cup breadcrumbs (panko or regular)

1 small onion, finely diced

3 garlic cloves, minced

2 large eggs

½ cup milk

½ cup ketchup

2 tbsp Worcestershire sauce

1 tbsp Dijon mustard (optional)

1 tsp smoked paprika

1 tsp salt

½ tsp black pepper

1 packet Dry Lipton Onion Soup

For the glaze:

¾ cup BBQ sauce (your favorite brand or homemade)

2 tbsp brown sugar

1 tbsp apple cider vinegar

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Instructions

1. Preheat oven: to 375°F (190°C).

2. Mix meatloaf base: In a large bowl, combine ground beef, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire, mustard, smoked paprika, salt, dry soup mix and pepper. Mix gently with your hands until just combined (don’t overmix).

3. Shape & bake: Form into a loaf shape on a parchment-lined baking sheet or in a loaf pan. Bake uncovered for 40 minutes.

4. Make glaze: In a small bowl, whisk BBQ sauce, brown sugar, and vinegar.

5. Glaze & finish: After 40 minutes, brush half the glaze over the meatloaf. Return to oven for another 20–25 minutes, until internal temp reaches 160°F (71°C).

6. Rest & serve: Let the meatloaf rest 10 minutes, then slice and drizzle with remaining glaze.

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✨ Serving ideas:

With creamy mashed potatoes and green beans

On toasted buns as BBQ meatloaf sandwiches

With mac & cheese and cornbread for a Southern-style plate

09/08/2025

🌶 Easy Jerk Chicken

Ingredients

4 bone-in chicken thighs (or breasts, drumsticks, or wings)

2 tbsp jerk seasoning (store-bought or homemade)

2 tbsp olive oil (or neutral oil)

2 cloves garlic, minced

1 tbsp soy sauce

1 tbsp lime juice (or lemon juice)

1 tsp brown sugar (optional, for balance)

Salt & pepper to taste

Instructions

1. Marinate the chicken – In a bowl, mix jerk seasoning, oil, garlic, soy sauce, lime juice, and brown sugar. Rub mixture all over the chicken. Cover and let marinate at least 30 minutes (overnight for best flavor).

2. Cook the chicken

Grill: Preheat grill to medium-high. Grill chicken 6–8 minutes per side until charred and cooked through (internal temp 165°F / 74°C).

Oven: Preheat oven to 400°F (200°C). Place chicken on a baking sheet and roast 35–40 minutes until juices run clear. Broil 2–3 minutes at the end for extra char.

Stovetop: Heat skillet or grill pan over medium-high. Sear chicken 6–7 minutes per side until fully cooked.

3. Serve hot with rice & peas, fried plantains, or a fresh mango salsa.

09/07/2025

Grilled Ribs

— smoky, caramelized, and finger-licking good.

🥩 Ingredients

For the Ribs

2 racks baby back or spare ribs

2 tbsp olive oil

2 tbsp brown sugar

1 tbsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp chili powder

1 tsp kosher salt

½ tsp black pepper

🔥 Sweet & Spicy BBQ Sauce

1 cup ketchup

½ cup brown sugar

2 tbsp honey

2 tbsp apple cider vinegar

2 tbsp Worcestershire sauce

2 tsp Dijon mustard

1 tsp smoked paprika

½ tsp garlic powder

½ tsp cayenne pepper (adjust to heat preference)

½ tsp crushed red pepper flakes (optional, extra kick)

½ tsp salt

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🔥 Instructions

1. Prep the Ribs

Remove the silver skin membrane from the back of the ribs.

Pat dry and rub with olive oil.

Mix the dry rub ingredients (brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, pepper).

Coat ribs evenly with the rub. Let them rest at least 30 minutes (or overnight in the fridge for deeper flavor).

2. Make the Sauce

In a saucepan, combine all BBQ sauce ingredients.

Simmer on low heat for 15–20 minutes until thickened and glossy.

Taste and adjust: add more honey for sweetness or cayenne for heat. Set aside.

3. Grill the Ribs

Preheat grill for indirect heat at 275–300°F (135–150°C).

Place ribs bone side down, away from direct flames.

Cover and cook for 2.5–3 hours, until tender.

For extra juiciness, wrap ribs in foil after 2 hours, then unwrap for the last 30 minutes.

4. Sauce & Caramelize

Brush ribs generously with the sweet & spicy BBQ sauce during the last 20 minutes of cooking.

Move briefly over direct heat to caramelize the glaze (watch closely to avoid burning).

5. Rest & Serve

Let ribs rest 10 minutes before slicing between bones.

Serve with extra sauce on the side.

09/05/2025

🌿Green Curry Shrimp with Brown Rice

A flavorful Green Curry Shrimp with Pressure-Cooked Brown Rice recipe you can make at home:

Ingredients

For the rice (pressure cooker):

1 cup brown rice

1 ¼ cups water (or broth for more flavor)

½ tsp salt

For the curry:

1 lb large shrimp, peeled & deveined

2 tbsp green curry paste (adjust to taste)

1 can (13.5 oz) coconut milk

1 cup chicken or vegetable broth

1 tbsp fish sauce (or soy sauce)

2 tsp brown sugar (optional, balances flavors)

1 red bell pepper, thinly sliced

1 zucchini, sliced half-moon style

1 cup broccoli florets

1 handful fresh basil leaves

Juice of ½ lime

1 tbsp neutral oil

Instructions

Cook the rice:

1. Rinse brown rice under cold water.

2. In a pressure cooker (Instant Pot or similar), combine rice, water, and salt.

3. Pressure cook on High for 20 minutes, then let it natural release for 10 minutes. Fluff with fork.

Make the curry:

1. Heat oil in a large skillet or wok over medium heat.

2. Add green curry paste and sauté for 1 minute until fragrant.

3. Stir in coconut milk and broth, bring to a simmer.

4. Add fish sauce and sugar, then vegetables. Simmer until just tender (about 5–7 minutes).

5. Add shrimp and cook until pink and opaque (about 3–4 minutes).

6. Stir in lime juice and fresh basil.

Serve:

Spoon curry over pressure-cooked brown rice.

Garnish with extra basil, lime wedges, or sliced chili for heat.

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