World travels inspire this Recipe from Rob Filipchuck's "Glass Monkey" gastropub
Courtesy of Culinaire Magazine
Rob Filipchuck describes himself as a “hands-on owner/operator” at The Glass Monkey in Edmonton, and enjoys being involved with all operations in the gastropub, both front and back-of-house. From eating a spit-roasted pig in the Balinese jungle to dining in Michelin star restaurants in France, Filipchuck says his global education on food and culture is incredibly valuable. “These travel experiences have had a great impact on many, if not all, of the menu items at The Glass Monkey.”
Creating the pub experience at home doesn’t take much, but it’s the details that count. He suggests taking the time to plate and finish a dish; setting the table, using the good glassware, creating a fancy cocktail with a beautiful garnish, or even just playing music can all enhance the way we dine at home. “I find it's also fun to print up a menu for the evening,” he adds.
He says he’s easy to please at the pub, and he keeps his eye out for menus that use off-cuts, local produce, intriguing flavour combinations and unique cooking techniques - things that say the kitchen is invested in what they’re serving. “When the kitchen is engaged and interested in their work, great things can happen!”
Korean Style ‘Galbi’ Beef Short Ribs with Vietnamese Pickled Cucumber Salad
1 1/3 kg beef short ribs, thin cut (Korean or ‘Galbi’ style)
1¼ cup (310 mL) soy sauce
1 cup (250 mL) pineapple juice
¾ cup brown sugar
½ Tbs ground black pepper
1 Tbs garlic, minced
1 Tbs ginger powder or minced fresh ginger
1 Tbs (15 mL) honey
1 Tbs dry mustard powder
½ cup green onions, chopped
½ cup (120 mL) red wine
1 Tbs (15 mL) Tabasco sauce
¼ cup (60 mL) canola oil
1. Combine all ingredients and mix well.
2. Marinate short ribs in the mixture for a minimum 6 hours, up to 24 hours.
3. Preheat barbecue or grill pan to medium hot, brush surface with oil to prevent sticking. Grill ribs for 3-5 minutes per side until done medium-well.
Vietnamese Cucumber Salad
½ cup red onion, thinly sliced
½ cup red pepper, thinly sliced
1 long English cucumber, thinly sliced
1 cup (250 mL) vinegar
2 Tbs Kosher salt
½ tsp Tabasco Sauce
¾ cup sugar
1 Tbs minced fresh garlic
1 Tbs chopped fresh dill
2 Tbs (30 mL) extra virgin olive oil
Combine marinade ingredients and mix well. Add onion, red pepper, and cucumber to marinade and refrigerate for at least 30 minutes, up to 24 hours or longer if need be.
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