You don’t have to be a city slicker to devour this creation. As far as burgers go, this one is not only damn sexy looking but tremendously appealing for bacon lovers. Don’t be alarmed by the tarragon aioli, it provides the biggest wow factor and combined with the candied bacon plus the tang of the pickled onions, well there’s not much left to say after that, other than there’s a dose of grilled mushrooms paired with nutty Gruyère cheese for…
This burger is juicy, messy and the sweet tang of the bourbon BBQ sauce makes it an instant winner. You can add bacon to make it even more decadent. The addition of the pickles is a must to cut through the sticky and spicy sugariness of the BBQ sauce. 8 oz each of sirloin, brisket and short rib meat – ground by the butcher 4 potato buns – toasted Homemade mayo Kosher salt and fresh cracked pepper Sliced heirloom tomatoes…
When you look at this sexy beast you’ll want to devour it on the spot. It’s called the hangover burger for a reason. This may sound like a crazy creation, but this behemoth will tackle any party after-effects no matter how brutal the headache or queasy the stomach and it will knock your socks off, so your eyes roll to the back of your head. You need something rich to absorb the prvious night’s alcohol, but you’ll have to combat…
Out of all the burgers out there this one is definitely memorable. The flavor profile delivers a huge umami punch and it might become your preferred burger yet which I’m sure will win you ravings accolades. The aged goat cheddar may sound weird, but trust me it’s a good weird and a knock out cheese choice for this burger. 8oz each beef brisket and dry aged sirloin – ground by your butcher Kosher salt and fresh cracked pepper 4 slices…
Visiting Houston, I stumbled by a small kiosk where I got the inspiration for this dawg. Rico’s Morning Noon Night isn’t a fancy spot, but don’t be fooled by this small hole in the wall, their food is gangster. This is an all-beef hotdog, steamed and grilled to crunchy perfection nestled between a toasted pretzel bun with ketchup and grilled onions. I’ve been on a bourbon recipe kick and adding some to this jam-like chutney took it to parts unknown. The…
Beef Wellington. Reading that you may think that it’s an illustrious dish named in honor of the Duke of Wellington, but that isn’t the case at all. No-one knows exactly where the origin of this puff pastry filet wrapped beef comes from. It’s a part of British cuisine and very similar to the French filet de boeuf en croute. Duxelle is a fine mince of mushrooms, shallots and garlic used as stuffing and sauces. In this recipe it’s mixed with…
There’s an established group of phenomenal steak restaurants in London much like Peter Luger and Charley Palmer’s here in the States. They are called Hawksmore. That’s where I first had this outstanding meatball stew dish. It helped immensely that I visited the locale with one of my restauranteur friends and he was familiar with the recipe, hence I was bale to grovel for the recipe. The addition of Stilton, a pungent, earthy English cheese, is crucial to encapsulate the flavors…
If you are occupying idyllic thoughts of a bride and groom delicately sampling this soup to give them “vigor” for their upcoming wedding night, cast them aside. Nothing remotely close am afraid. The term “minestra maritata” delves around the marriage of flavors attained when all the ingredients really get to know each other as they cook. There are plenty of classic Italian flavors recognized throughout this satisfying, yet light tasting soup, which appears at almost every Italian restaurant in the…
With Super Bowl LII festivities squared off, crowning the Philadelphia Eagles as epic champions with their first ever Lombardi trophy, we’re all probably still reeling from the countless wings, nachos, burgers and dogs devoured nationwide. After yesterday’s game revelries, the foray in the kitchen loomed as an annoyance. Our stomachs were still lurching from yesterday’s buffalo wings, potato salad, pork sliders and a constant nibbling of chips and dip to boot! With that said, a thought had been lurking…
SPANISH MEATBALLS IN ALMOST SAUCE – ALBONDIGAS EN SALSA DE ALMENDRAS Another dish that derives from ancestral Spanish culinary archives, passed down in generations from grandmothers, mothers and daughters. It showcases the lovely simplicity of rustic farmhouse Spanish cuisine. This humble, but succulent meatball recipe is from the southern part of Spain, Andalusia to be precise. Typically, I don’t add raw ingredients into ground meats – such as meatloaf of meatballs, however in this case the garlic has been passed…
By Nanette Hebdige There are so many infallible ideas and rituals surrounding chili, it defies logic. When you talk chili – it’s personal because everyone has bragging rights! Chili is a national craving, a preoccupation and a passion, shared by makers and consumers alike. And since the exact date when it originated is a mystery, one of the most convincing stories regarding chili revolves around the chuckwagon cooks on cattle drives, who prepared food for hundreds of starving, dog-tired, sweaty…
Here we are – the first day of the new year! 2017 blew by in a sneeze. Seriously hard to believe, that the holidays arrived without warning and were gone in two blinks! It is my fervent hope 2018 becomes a year overflowing with compassion and benevolence, with less hatred and unquestionably more love and tolerance spread around our planet. We are in desperate need of that. I am sure some are probably suffering the after effects of imbibing copious…
Curry puffs are one of South East Asia’s best kept secrets. Other than of course to the locals, who are no fools and know these are one of most delicious snacks to be had all over the island and devoured mostly on the go. I had my first curry puff encounter at Singapore’s Newton Circus, one of the most famous and sought after outdoor food courts in Singapore. It has been there since 1971 and underwent a major revamp in…
Think of this dish as an Asian/Malaysian Beef Stew on steroids – a favorite that is ever popular in South East Asia. Slow simmered beef in coconut milk with toasted spices and chilies. Malays typically don’t inject much beef into their cuisine, as it is an expensive commodity, but it is found in almost every household after the holiday Hari Raya Puasa, which celebrates the end of the Ramadan and the customary Muslim fasting. You can however find it at…