Korean Beef Short Ribs, Harissa Lamb, and Bananas Foster Outdoor Feast

1. 1

   Korean Beef Short Ribs – Marinade: In a food processor combine ginger, garlic, onion, grated nashi pear, gochujang, soy sauce, honey, toasted sesame oil, rice wine, and sesame seeds; blend into a smooth puree.

2. 2

   Add the beef short ribs to the puree, toss to coat, and refrigerate for at least 1 hour (or overnight).

3. 3

   Preheat a very hot grill; grill the short ribs 2–3 minutes per side until nicely charred, brushing with any remaining puree during the last minute; rest briefly before serving.

4. 4

   Harissa Lamb – Marinade: Whisk together harissa paste, olive oil, orange zest, orange juice, fresh thyme leaves, salt, and pepper.

5. 5

   Rub the lamb shoulder with the harissa mixture, let it rest for 30 minutes while the grill heats.

6. 6

   Sear the lamb on high heat for a few minutes per side to develop char, then lower the grill to medium‑low and cook covered for about 2 hours, or bake at 400°F for 30 min then 325°F for 1.5 h, until internal temperature exceeds 176°F.

7. 7

   Rest the lamb under foil for 5 minutes, slice into bite‑size pieces and sprinkle with toasted sesame seeds and sliced spring onion.

Pickled Cucumber Banchan

8. 8

   Salt sliced cucumber halves, let sit to draw out moisture, then rinse.

9. 9

   Combine rice wine vinegar, brown sugar, soy sauce, toasted sesame oil, a touch of gochujang, grated garlic, and toasted sesame seeds; whisk until dissolved.

10. 10

    Toss the drained cucumbers in the pickling liquid and let sit while preparing other components.

Couscous Side

11. 11

    Place couscous in a bowl, pour boiling water (double the volume), cover and let absorb.

12. 12

    Fluff the couscous and stir in chopped mint, parsley, coriander, lemon juice, extra‑virgin olive oil, salt, and black pepper to taste.

Grilled Vegetables

13. 13

    Slice endive, baby gem lettuce, and spring onions; brush with olive oil, season with sea salt, black pepper, and optional cumin salt.

14. 14

    Grill the vegetables over high heat for 2–3 minutes per side until charred, then drizzle with a vinaigrette made from sherry vinegar and extra‑virgin olive oil.

Bananas Foster

15. 15

    In a skillet melt butter, add brown sugar and stir until caramelized.

16. 16

    Add banana halves, cook briefly, then carefully flame‑ignite dark rum and let the alcohol burn off.

17. 17

    Serve the bananas over vanilla ice cream, drizzled with the caramel sauce.

Assemble the feast

18. 18

    plate the grilled short ribs, sliced harissa lamb, couscous, grilled vegetables, pickled cucumber banchan, and finish with bananas foster for dessert.