This is a variation of a previous posting Mishkaki-Style Steak with Kachumber in which I cooked the steak with the marinade in my sous-vide equipment and gave it a sear at the end. As I suspected, this enhanced the flavor of the marinade, the steak was cooked to a perfect medium, and it had a Read More …
I recently spotted a recipe in Bon Appetit which seemed to be an East African cousin to Thai Beef Salad (Yam Neau) , which is one of our favorite dishes, so we decided to give it a try. A key change which I made was to double the kachumber relative to the steak. It was Read More …
This is an idea from the LA Times for a weeknight dinner. It takes about 35 minutes to prepare and the quantities are for 2 people. The LA Times suggested serving it with steamed rice. I served it with a focaccia. Carol thought the dish was tasty but too heavy on the mustard. I think Read More …
Salisbury Steak is an American comfort food classic. This version is adapted from a recipe in the Washington Post. An unusual thing about this recipe is using smashed potato chips rather than bread crumbs as a binder in the meat patties. This makes 4 servings and takes about 30 minutes to prepare. It was served Read More …
This quick, easy, and tasty taco is adapted from a Bobby Flay recipe which was printed in the Richmond Times Dispatch. A good source of skirt steaks in Richmond is the New Grand Mart. This will make 4 servings and takes a minimum of an hour. I spotted the Korean steak sauce at New Grand Read More …
A popular dish on the Dalmatian coast of Croatia is Pašticada, which a beef pot roast in a flavorful sauce. We enjoyed it with gnocchi at Trogir during a recent trip. I made this version last night based on a recipe in chasingthedonkey.com, which was adapted for ingredients available in an American kitchen. We started Read More …
Donair is a Canadian regional variant of gyros or doner kebab. The basic origin story is that a Greek immigrant went to work at a Halifax pizzeria and added gyros to the menu, but they did not sell well. Rather than give up, he started tinkering with the recipe and came up with something that Read More …
Potted steak is essentially a French cousin of the American dish pot roast. The main difference is starting with serving sized pieces of a tough but flavorful steak, such as chuck or bottom round, rather than starting with a large hunk of meat. This version serves 6 and is adapted from a recipe in the Read More …
Text to follow This beef stew is a classic breakfast or brunch dish in New Orleans. It is a slow-cooked dish of beef braised with onions, bell peppers, and celery, so as a breakfast dish it would be prepared in advance. We enjoyed it for dinner. This version will make about 6 servings and is Read More …
These Japanese patties are made with a mixture of beef, tofu, and shitake mushrooms, and are a tasty way to eat a bit less beef. I liked it with the optional okonomiyaki sauce, steamed rice, and stir-fried Asian greens. This will make 6 servings. 14 oz. package of firm tofu 1 lb. ground beef ½ Read More …