Browsing Tag

BEEF

YOU AIN’T NOTHING BUT A STREET TACO

STREET TACOS

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,…

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MIDWEEK BLUES – MEATLOAF STUFFED WITH SPINACH AND CHEESE

MEATLOAF STUFFED WITH SPINACH AND CHEESE

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…

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THE SPICY KOREAN DAWG

SPICY KOREAN DOG

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…

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MEATLOAF WITH BACON AND ALMOST BBQ SAUCE

MEATLOAF WITH BACON

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…

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CHILI – A MEXICAN STANDOFF

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…

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BREAKFAST HASH

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…

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SINGAPORE CURRY PUFF

CURRY PUFF

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…

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SINGAPOREAN BEEF RENDANG

BEEF RENDANG

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…

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Pantry Rat