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SUNSET® Bruleed Broiler Burger

Sichuan Peppercorn Steak with Grilled Green Onions

Orange Soy Braised Short Ribs

Korean Short Ribs

SUNSET® – Stacked Beefy Tostada

SUNSET® – Minzano Braised Short Ribs

Sichuan Peppercorn Spice Mix

  • 3 Tbsp Black Peppercorns
  • 3 Tbsp Sichuan Peppercorns
  • 2 Tbsp dried Papaya Seeds, optional

Place the black peppercorns into a mortar and pestle, and grind.  Add in the Sichuan peppercorns and papaya seeds, if using, and grind.  Transfer the spice mix to a container.

Sichuan Peppercorn Crusted Steak 

  • 4 (8-oz) Beef Strip Loins, at room temperature
  • 1 Tbsp Vegetable Oil
  • Kosher Salt

Preheat the oven to 400 degrees.  Heat a cast iron pan or skillet over high heat.  Press the Sichuan peppercorn spice mix into all of the sides of the steaks, coating entirely and ensuring the spices adhere to the meat.  Add the vegetable oil to the cast iron pan and heat.  Season the steaks with salt to taste.  Once the pan is smoking hot, add the steaks. Sear the steaks for 2 minutes or until golden.  Do not move.  Turn the steaks over and transfer the pan to the preheated oven for 5 minutes or until desired degree of doneness.  Remove the pan from the oven, turn over the steaks and set them aside.  Before serving, allow the meat to rest for 10 minutes so the juices redistribute.

Grilled Green Onions

  • 2 bunches Green Onions, roots removed 
  • 1 Tbsp Vegetable Oil, plus more for greasing the grill grate
  • Kosher Salt 
  • freshly ground Black Peppercorns

Heat a grill over medium-high heat, and lightly grease the grates with oil.  Toss the green onions in the vegetable oil, and season them with salt and pepper to taste.  Grill the green onions for 1 minute.  Flip the onions over, and continue cooking for 1 minute or until onions have softened and are slightly charred.

  • Juice of 1 Orange
  • 4 Tbsp Soy Sauce
  • 1 Tbsp Blond Miso
  • 1 Tbsp Honey
  • 1 1/2 lbs Short Ribs
  • 2 shallots cut in half
  • 2 stalks celery chopped large
  • 4 Garlic cloves smashed
  • 1/4 C Beef Stock
  • 1/4 C picked fresh Mint
  • 1/4 C picked fresh Basil
  • 1/2 Tsp Sesame Seeds

Preheat oven to 300 degrees.

In a small saucepan combine orange juice, soy, miso, and honey.  Bring to the boil

then reduce to a simmer till all ingredients are combined and miso melts away.

Preheat an oven ready Dutch oven, large enough to hold short ribs in a single

layer, to medium high heat.  Season short ribs with salt and pepper then place

them flat inside of Dutch oven, allow to brown.  Flip and repeat then remove ribs. 

Add shallots, celery and garlic and sauté for a couple of minutes in the same

Dutch oven until onions are browned and softened.  Add beef stock and reduce to

almost all the liquid is reduced.  Remove Dutch even from heat and remove all

ingredients from Dutch oven.  Place short ribs flat in a single layer and top with

sauté shallot, celery and garlic.  Add orange soy sauce to pot and cover then

place in preheated oven for 2 hours, or until ribs are fork tender and bones fall

away from the meat.

To serve, gently transfer to a service platter and garnish with fresh herbs and

sesame seeds.

  • 1 Lb Thin Cut Korean Short Ribs (look for Miami Short Ribs or LA-Style Short Ribs)
  • 1/2 Cup Low Sodium Soy Sauce
  • 1/2 Cup Pineapple Juice
  • 1/4 Cup Honey
  • 2 Tbsp Minced Fresh Garlic
  • 1 Tbsp Grated Fresh Ginger
  • 1 Tbsp Toasted Sesame Oil
  • 2 Red Thai Chilis, whole, smashed with side of knife
  • 3 Tbsp chopped Green Onion bottoms (white parts only)
  • 3 Tbsp chopped Green Onion tops (green parts only), reserved for garnish


In a small bowl, combine soy sauce, pineapple juice, honey, garlic, ginger, sesame oil, chilis and white part of green onions. Pour over short ribs and marinate, refrigerated, for up to two hours. Do not overmarinate, as the ribs will overtenderize and take on an unpleasant mushy texture. 

Preheat a large cast iron grill to medium high. Brushing marinade onto ribs, grill over medium high heat until nicely charred but not overcooked inside, about 2-3 minutes per side. 

Transfer to a service platter and garnish with reserved chopped green onion tops. Serve hot.

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