CHARLESTON, W.Va. -- Chef Steve Alls, executive chef for Kroger's Mid-Atlantic region, created a taste sensation at the FestivAll's Taste-of-All this year.
He came into Charleston a few days ahead of the Taste to prepare the booth's food to demonstrate just a smidgeon of what will soon be available at Ashton Place Kroger when the current renovations are completed.
With Alls' contribution, Ashton Place Kroger had two whopping contenders for me and fellow judge Steven Keith, the Daily Mail Food Guy, to consider for the overall best dish award.
One was his roastedpork mac & cheese with poblano relish. The other item that drew a huge thumbs up from everyone who sampled it was the Korean BBQ steak, proper name Bulgogi.
"Not many people know it as bulgogi," he explained. "I had to change the name so that folks would not get put off by it."
When asked, the amiable Alls immediately promised the recipe for the steak, as well as giving this web site for additional recipes: cookingwithkroger.com.
If anyone is wondering how his Korean BBQ is made and would like to have it at home after enjoying it at the Taste, or to try it for the first time, Alls kept his word and shared the recipe below.
I'll let you in on another little secret. I found Kroger's pulled pork mac & cheese recipe from the Taste-of-All at that web site, but under another name. Search for Beecher's World's Best Mac & Cheese.
Alls extended a little cooking tip regarding his preference in meat cuts for the BBQ: "I like to use flat iron cuts because they are priced nicely. They also have a great flavor and are similar to a flank steak but more tender."
Reach Judy Grigoraci at ...@suddenlink.net.
Korean BBQ Steak
Makes 8 servings
3/4 cup teriyaki sauce
1/4 cup black bean sauce