As a side for my Teriyaki Pineapple Short Ribs I decided to roast a combination of beets, bell peppers, onions and carrots in a sweet Asian sauce, similar to that of the sauce in which I pressure cooked the short ribs. The result was a delicious side dish that would go perfectly with any Asian dish.
Ingredients (serves 4)
- 1 red onion (chopped)
- 1 green bell pepper (de-seeded and chopped)
- 1 8 oz package steamed and peeled baby beets (chopped)
- 2 carrots (peeled and chopped)
- 4 cloves garlic (sliced)
- 1 tbsp sesame oil
- ½ cup soy sauce
- ½ cup cooking sake
- 1 tbsp ground ginger
- 1 tbsp honey
- 1 tbsp sesame seeds
Start by chopping all of the vegetables and garlic, then placing them on a rimmed baking sheet.
Next, whisk together the sesame oil, soy sauce, sake, ginger and honey in a small bowl.
Pour the mixture evenly over the vegetables, then top with sesame seeds.
Place in the oven at 400° for 20 minutes, tossing half way through cooking. Remove from the oven and place into a serving bowl.
I topped mine with chopped green options for a little extra color and flavor. Totally optional!
Serve on the side of your favorite Asian dish!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: All of the ingredients in this dish are available gluten-free, but you always want to double-check when using sake, soy sauce and sesame seeds that the brand used is gluten-free.
Nothing beats meat wrapped in meat. And the official hot dog of Los Angeles is no exception to the rule! Street cart vendors can be found outside of office buildings by day and outside of bars by night lining up their carts of pork wrapped pork topped with grilled peppers and onions and ready to be taken down by the citizens of Los Angeles! With the help of the LLB you can now make these delectable dogs in the comfort of your home from anywhere in world!
Ingredients (makes 2 hot dogs)
- 2 beef or pork franks
- 2 slices bacon
- 1/2 tbsp olive oil
- 1/2 red onion (sliced)
- 1/2 red bell pepper (sliced)
- 1/2 green bell pepper (sliced)
- 1 jalapeño (sliced)
- 2 hot dog buns
Start by wrapping each dog tightly with a slice of bacon.
Place the dogs over medium heat on the grill.
While the dogs are grillin’ cook the peppers and onions.
Add olive oil to a large skillet, add the sliced vegetables and cook over medium heat 5-7 minutes or until tender.
(If cooking these dogs up at an actual camp out, you can cook the veggies in a cast iron skillet placed directly on the grill with the dogs!)
When the dogs are almost finished grilling add the buns to the grill to give them a light toast.
Remove from the grill and place the dogs in the buns.
Next, top with the delicious and colorful grilled veggies!
Now that’s one sophisticated (and flavorful) hot dog!
Click here for printer-friendly version: Bacon Wrapped Hot Dogs