Syracuse salt potatoes

The extremely high salt concentration makes the water boil at a higher temperature, making the starch in the potatoes cook more completely, resulting in very creamy potatoes with a nicely salted skin.

3 lbs new/baby/fingerling potatoes, (small potatoes w/ the really thin skin, white skin is more traditional than red)
8 cup water
1.5 cups kosher salt
butter

Boil water and salt and then add potatoes. Cover and simmer until cooked ~25 mins. Drain in a colander and serve with plenty of melted butter.

pork bulgogi (dae ji bool gogi)

1 lb pork (asked butcher to slice for a stir-fry)
2 tbsp rice vinegar
1 tbsp tamari (or soy sauce)
1 tbsp sugar
1 tbsp red pepper flakes
1/4 cup red pepper paste (gochu jang)
1/2 of an onion (sliced)
1 green zucchini (sliced)

In a large ziplock bag mix together rice vinegar, tamari, sugar, red pepper flakes and red pepper paste. Mix well then add in pork, onion and zucchini. Marinate in the fridge for at least 3 hours. Heat a cast iron pan til hot, then saute pork mixture in batches. The batch is done when the marinate thickes and carmelizes on the pork, remove and cook the next batch.

Serve with rice. Recipe from allrecipes.com

raw asparagus salad

3/4 lb asparagus
1 ear corn
1/4 of an onion (diced)
1 lemon
1/2 cup grape tomatoes
olive oil, salt, pepper
2-3 tbsp parmesan cheese

Dice onion and add the juice of one lemon to the onion, set aside. Break off the tough ends of the asparagus, then dice into 1/4 inch pieces. Dice tomatoes and cut corn of the cob. Mix together all the veggies, strain lemon juice into the veggies (gives the juice onion flavor, without raw onions in the salad), add cheese, olive oil, salt and pepper to taste. Let sit 5-10 mins at room temp before serving.