What is Mongolian Barbecue? Originating in China's Shantung Provine, Mongolian Barbecue was adopted by Genghis Kahn of Mongolia in the 13th Century. Lore tells us the Kahn's soldiers would place meat and vegetables on top of their metal shields and cook over their campfires.

The aroma would cause their enemies surrender without a fight. Using wood, natural gas or hot coals to heat the cast-iron grill, chefs have been creating delicious meals for centuries. Smell the mouth-watering aroma of freshly grilled meat and vegetables and you will understand how this tasty dish helped Genghis Kahn conquer China.

Thursday, September 07, 2006


Corn on the Cob for Mongolian BBQ

6 Ears corn
3 tb Butter
1/2 ts Sugar
1/2 ts Salt or to taste
1 ts Rice wine or dry sherry

In a large pot, bring about 2 quarts water to a boil. Meanwhile, shuck corn. Cook corn in boiling water for 5 minutes if picked that day or for 10 minutes if picked earlier. Drain. Melt butter. Add sugar, salt and rice wine or dry sherry. Spoon over hot corn and serve.

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