The doyenne of French cuisine, the incomparable Julia Child introduced this beloved French beef stew and it has become a true epic beef dish, recreated all over the world. Like its sister dish is coq-au-vin, both dishes derive from the Burgundy region in France and are slowly simmered in a red wine sauce with pearl onions and sliced mushrooms with a touch of cognac. 1 Lb of beef chuck – fat trimmed and chopped into medium chunks 2 strips of…
Out of the gate is the traditional Irish stew made with potatoes and beef native to Ireland. Lamb, goat and mutton were the meat of choice in ancient times, cooked with potatoes and water. The Celts didn’t possess the cauldrons that hung-over cooking pits in their households, until the Greeks invented it in the 7thcentury. This take uses beef and the results are equally as spectacular. 1 LB of beef chuck – fat trimmed and cut into medium sized chunks 2…
Let’s face it, a good stew isn’t just what you throw into a pot. True, stews for the most part are left alone after the initial preparation to do their thing as they braise. However, here are some necessary tips to avoid some pitfalls to hone your stew-making-skills and deliver a sublime, lip-smacking and unadulterated stew every time. ANY OL’ MEAT WILL DO? – Nope. Please do everyone a favor and don’t even consider anything other than chuck. Why? Because chuck has…
Many of you are probably clueless as far as bibimbap goes. How to pronounce it, let alone having actually tried it. Be courageous and bold because once formal introductions have been exchanged between you and bibimbap, your taste buds will explode and you’ll literally crave it at least once a week. Bibimbap is not only stunningly beautiful to behold but it’s one of the quintessential fares in Korean cuisine. It’s a ubiquitous staple at almost every Korean household, making good…
Indisputably, nothing speaks Mexican or Tex-Mex like street tacos. They’re a veritable craze taking over specialty gastropubs and one of the many elevated offerings within the food truck movement, all putting their own unique spin to create taste sensations across the nation. Together with the glamburger and the dawg, street tacos have become exalted showstoppers, no longer the ever-present staple at tail gate parties and BBQ’s. They’ve all have food-cult disciples with every Yelper and Instagrammer vying for top banana,…
As a rule, meatloaves should be free-formed to achieve maximum juiciness. The stuffing in this one requires a meatloaf pan to ensure it retains its form due to the filling. It’s a very simple preparation, ideal for a midweek meal. The tomato sauce is added on top after the loaf has cooked. For optimal results since its being baked in a loaf pan, add some water around the oven pan, so it cooks Bain Maire. ½ LB each of…
This is the very essence of East meets West. A spicy dog rendition that is anything but ordinary. Make the aioli ahead of time, so the flavors marry together and shred the veggies with a mandolin, the thinner the better. This one is a real hall of famer. ½ cup of shredded Daikon ½ cup of shredded red cabbage ½ cup of shredded red onions ½ cup of shredded carrots 1 green Jalapeño – finely chopped Black and white…
This loaf has no glaze but a kicking sauce to go with it. The method of wrapping the load into a round loaf with the foil allows for the bacon to cook atop the meat and easy slicing. As with any loaf it’s a white canvas for a cacophony of ingredients. It can be prepared the day before but allow it to loss some its chill from the fridge for about 1 hour at room temperature before baking. You’ll want…
This Tex-Mex burger is infallible with flavors from South of the Border. There isn’t anything complicated here. The only decisions that might complicate your day is deciding if you are going to serve alongside a Margarita or a Corona. Chips and salsa are a given. 1 LB of chuck – ground by the butcher Guacamole Romaine lettuce leaves 4 slices of pepper jack cheese Tomato slices Chipotle aioli 4 Kaiser rolls Kosher salt and fresh cracked pepper Make both…
There’s nothing complicated about this burger. It’s a classic that could almost be confused with a sloppy joe. Just grab some good beef for the patties, have it freshly ground and some leftover chili to slap on top to make it nice and messy. Also, the addition of freshly grated cheese is pretty incomparable and use some sweet onions, the sweeter the better – Vidalia. 1 LB of dry aged Angus beef – ground by the butcher Leftover chili 1…
A burger can be killer without fancy glamburger trappings and this one is as American as apple pie and 4thof July. Ensure the meat is of superb quality, ground fresh and the bacon is Applewood, thick cut and above reproach. And why not go the extra mile to make your own ketchup and mayo, especially since there are little accoutrements? It’s those personal touches that won’t go unnoticed and will win you more browny points than you know. It’ll make…
Toasted bread, peanut butter and banana – that was Elvi’s comfort food and one of his most go-to snacks. While this burger doesn’t incorporate any bananas, (wait a minute, you could add some fried plantains for crunch – that’s an idea!) a component is peanut butter. It may sound weird but it’s a good weird. PB&B – Peanut and butter and bacon isn’t necessarily a new concept revolutionizing the burger arena, because I’m sure someone, somewhere already lathered peanut butter in…
I keep circling back to the Vegas restaurant scene, probably because it was my playground for many years, but the global eats offered in Sin City are some of the finest in the world. Elite chef’s and restauranteurs haven’t hesitated opening establishments on and off the Strip, their calling cards creating phenomenal offerings for shrewd local foodies, gourmands and first-time visitors. Most of the overactive Vegas eaters shy away from the strip, especially on their days off avoiding the daily tourist…
If you’re a tenderfoot, this one’s definitely not the ticket for you, as it packs a wallop with heat and it’s mellowed with the introduction of pickled and sweet aspects running rampant through the burger. The golden rule typically calls for only salt and pepper as seasoning for the patties, however in this case there’s an exception, as the spices get blended into the meat to pack an extra wallop. Pickle the veggies the day before and the caramelized onions…