Cooking: Asian Rice Bowls

On the Memorial Day weekend, I grilled all three nights: burgers and dogs; teriyaki skewers; salmon on a cedar plank. And so leftovers on the next weekend. On the weekend prior, I had marinated chuck stew beef in soy sauce, sesame oil, lemon juice, brown sugar, pineapple juice, Worcestershire and gochuchang and then skewered them with red onion from the garden before charcoal grilling. Saturday night supper was that meat zhushed with more teriyaki sauce heated with the pineapple coconut rice and served alongside cabbage and carrot slaw tossed with Miso dressing.               

There was also leftover steak which last night turned into carne asado tacos for the hubs. I’ve surprised myself by turning into a frugal gourmet.