The Rabbit Hole (Minneapolis)

exterior
The Rabbit Hole’s first incarnation, about four years ago, was as the Left-Handed Cook, a counter among many other counters at Minneapolis’ Midtown Global Market. Run by two young, ex-Angeleno Korean-Americans, Thomas and Kat Kim (and named for her nickname for him), the Left-Handed Cook was quite popular when it opened. We never got around to eating there, though we’d always talked about doing it (we just haven’t been eating much at the Midtown Market in recent years). Then in late 2013 they closed it down and re-opened a little later within the Midtown Market as a proper sit-down restaurant, the Rabbit Hole. We talked about eating there as well for a good while and now we’ve actually gotten around to doing it. I wish I could say we liked it as much as we were hoping we would.  Continue reading

Steak Two Ways, Indian and Korean

Spice-Rubbed T-Bones
It’s summer, we bought a quarter of a cow, and so we’re grilling a lot of steak. Sometimes just with salt and pepper, often with some improvized rub of Indian spices, occasionally marinated a la Korean kalbi. A note on the last: kalbi/galbi refers to a particular cut of short rib. However, the butcher who processes the beef we buy doesn’t do that cut; and the Korean stores in the Twin Cities sell less than optimal versions for very high prices. So, even though my wife doesn’t like the idea very much we’ve been doing it of late with other cuts of meat (in this case sirloin). And for the Indian part, I’ve noted before that far more beef is eaten in India than most people (including most Indians) realize, but we don’t really have a tradition of grilled steak. Most beef preparations are braises of one kind or the other. So, when you see me post recipes for steak with Indian flavours that’s just me substituting Indian ingredients in marinades and rubs. I’ve previously posted a recipe for flank steak—that was a wet marinade, this one is a dry rub.  Continue reading