SHORT-RIB WRAPS WITH KIMCHI CHIMICHURRI

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by Debra on August 20, 2013

Our youngest niece headed off to college this weekend; the same niece who was a three-year-old when The Professor and I got married. I know – total whiplash . . . and before you ask, yes, I’m feeling rather old thank-you-very-much.

My Instagram, Twitter and Facebook feed is filled with ‘first day of school’ photos, ‘last trip to the pool’ photos and the wailing and nashing of teeth about the return of school – from both children and their parents . . . as well as a few aunties and uncles. And I will admit to being a little teary-eyed myself when The Professor headed back to campus this week; it meant the end of waking up slowly with the sun and instead, waking up abruptly to the incessant blare of an alarm clock at 5:30am. It means packing lunches, an earlier bedtime and a new calendar filled with production work, faculty meetings and classroom lectures with the reprieve of a few holiday breaks in between.

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One of the many highlights of our summer, was a long dinner one evening at Bluebeard in Indianapolis with good friends, Irvin and AJ; Indiana was one stop on a 7-week roadtrip the two were taking and we couldn’t have asked for a more perfect evening or place. The weather was warm but we sat outside under some shade; our server, (named Elvis – pinky swear) took very good care of us and allowed us to visit for as long as we wanted the table – and the food was some of the best I’ve had in Indianapolis. We hugged, we talked, we laughed, we sipped cocktails and wine, we gossiped (just keepin’ it real), we enjoyed dinner and dessert and four hours later, we realized it was nearly 10:30pm – exactly how summer dinner with friends should be!

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I’m currently hooked on kimchi and the short-rib kimchi wraps at Bluebeard’s were so memorable, I came home, found a recipe and have now made them twice. Grilled, buttery, short-ribs, sticky rice and salty, spicy kimchi rolled into a lovely lettuce wrap – what’s not to love???

© 2013, Debra. All rights reserved.

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Betty Ann @Mango_Queen August 20, 2013 at 2:33 pm

What a great recipe for the fall season. I bet this gets better the day after, if there are any leftovers. I can just see my family loving these flavors. Love how you added kimchi, it’ll kick it up for sure. Thanks for sharing this recipe. Have an amazing school year ahead. Hugs :-)

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