In the vibrant culinary landscape of Los Angeles, a chance encounter years ago introduced me to the remarkable Lucy Lean, a friendship sparked through our mutual connection with Diane and Todd. At the time, Lucy was shaping the narrative of food as the Editor of Edible Los Angeles. Our initial conversations, rich with laughter and insight, unfolded over shared bottles of red wine and savory plates of cheese and charcuterie, laying the foundation for a lasting bond.
Our paths crossed again during a subsequent trip to L.A., this time with our children in tow. We found ourselves at an enormous children’s park near Griffith Park, a sprawling playground designed to ignite the imaginations of young ones. As our kids energetically darted across eight different play structures, fueled by what seemed like boundless sugar, Lucy and I sought a moment of peace on a nearby bench.
Amidst the joyful chaos – a flurry of fifty little children and the constant vigilance required to ensure no playground skirmishes or wandering off – holding a coherent conversation proved a delightful challenge. Yet, it was in this lively setting that a pivotal discussion took place, a conversation that would forever alter Lucy’s professional journey.
“I’m contemplating starting a food blog,” Lucy mused, a hint of excitement and uncertainty in her voice. “What are your thoughts?”
“That’s an absolutely brilliant idea!” I responded enthusiastically. “Do you have a name in mind? What culinary stories do you envision sharing?”
“I do have what I believe is the perfect name – Ladles & Jellyspoons,” she revealed, a playful smile gracing her lips. “You know, like ‘Ladies & Gentlemen,’ but with a charming, food-centric twist. But then, I find myself questioning if I can truly commit to it.”
“Lucy, that name is fantastic!” I exclaimed, my excitement palpable. “Have you secured the URL yet?”
“Not yet,” she admitted. “I’m not even sure how to navigate WordPress, or any of it, really. Perhaps I’ll ask Didier, my husband, for assistance when I get home. Maybe.”
Sensing her hesitation, I leaned in, a friendly urgency in my voice. “My dear, listen closely. That URL could be snatched up at any moment! If you don’t secure the name right now, I’m going to buy it myself and then sell it back to you for ten times the price!” As I spoke, I was already logging into my GoDaddy account on my phone. “It’s now or never, darling!”
And of course, she secured it! Sometimes, a little friendly persuasion is all it takes to kickstart a dream. Soon after, Lucy launched Ladles & Jellyspoons: Cooking with Chefs Past, Present, and Future, a blog that quickly garnered a dedicated following. Her passion and talent didn’t go unnoticed; a short while later, she landed a prestigious book deal. This led to the creation of her acclaimed cookbook, Made in America: Our Best Chefs Reinvent Comfort Food. Today, Lucy’s culinary expertise is further celebrated as a casting judge for the renowned MasterChef television show. Her journey from aspiring blogger to celebrated author and TV personality is truly inspiring.
Lucy’s dedication to showcasing exceptional cuisine shines brightly, and it is from her magnificent book that we have chosen to share a truly special recipe with you today. Prepare to be delighted by this unique dish from the pages of “Made in America”! ~Jaden
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For over three decades, Merriman’s has stood as a beacon of culinary excellence in Waimea, nestled on Hawaii’s picturesque Big Island. Since its inception in 1988, this destination restaurant has been synonymous with the pioneering spirit of Chef and owner Peter Merriman, a figure so influential that the Los Angeles Times fittingly dubbed him “The Pied Piper of Hawaii regional cuisine.” Merriman’s profound pride stems from his unwavering commitment to highlighting the rich bounty of local ingredients, transforming them into culinary masterpieces on his extensive menu.
Kalbi Ribs with Macadamia Nut Rice
Recipe copyright Peter Merriman
Ingredients
- 1 jumbo onion
- 6 cloves garlic
- 1/4 cup finely chopped fresh ginger
- 2 cups low-sodium soy sauce
- 1/4 cup brown sugar
- 5 pounds 1/2-inch-cut beef short ribs, use prime or choice corn-fed beef (you need the fat)
- 12 ounces jasmine rice
- 2 tablespoons garlic butter
- 1/2 cup chopped toasted macadamia nuts
- 1/2 cup chopped scallions
Instructions
- In a food processor, purée the onion, garlic, ginger, soy sauce, and brown sugar until smooth. Pour this marinade over the beef short ribs and allow them to marinate for a minimum of 8 hours, ideally overnight, to infuse maximum flavor.
- Rinse the jasmine rice thoroughly in a fine-mesh sieve under cold running water until the water runs clear. Transfer the rinsed rice to a small saucepan and add enough water to cover the rice by approximately 1 inch. Bring the water to a rolling boil, then immediately reduce the heat to a low simmer, cover tightly, and cook for 15 minutes. After 15 minutes, remove the saucepan from the heat and let the rice rest, undisturbed with the lid on, for another 15 minutes to steam perfectly.
- Preheat your charcoal grill to a medium-high heat. Once hot, grill the marinated ribs until they reach a beautiful medium-rare doneness, approximately 3-4 minutes per side, depending on thickness and desired char.
- To serve, gently fluff the cooked jasmine rice with a fork. Toss it with the garlic butter, chopped toasted macadamia nuts, and fresh chopped scallions. Arrange the grilled Kalbi ribs artfully over or alongside the flavorful macadamia nut rice.
Notes
For optimal flavor absorption and tenderness, Chef Merriman recommends having your butcher cut the beef short ribs into half-inch pieces. This thinner cut allows the marinade to penetrate more deeply, keeps the meat incredibly tender, and ensures a more even cooking process on the grill.