Biltong is the South African version of jerky. Two differences from American jerky are that it is usually flavored with coriander and vinegar, both of which help preserve the biltong. I spotted a simple version of biltong in a South African cookbook, Charcuterie by Paul Thomas. Adapting his recipe to my situation, I used as Read More …
Amanda gave me two Lodge cast iron sizzle platters for Fathers Day. At Tex-Mex restaurants fajitas are commonly cooked in and served on sizzle platters so that is how I decided to use them for the first time. This recipe is based on The Big Texas Cookbook and will provide 4 large servings. With only Read More …
Yakamein is a popular soup in New Orleans. It is easy to make and tasty. It reminds me of an Americanized version of Pho (although it clearly is derived from a Chinese vs. a Vietnamese soup). Like Pho, people can customize their broth to make it saltier, sweeter, and/or spicier. This version serves 4 and Read More …
This pan-fried steak with lime, garlic and onions is popular in Cuba. This version is for 2 servings and is adapted from The Cuban Table by Anna Sofia Pelaez. We used round steak, which was flavorful but a bit tough. The next time we will probably upgrade to sirloin steak. It takes an hour to Read More …
I found some old meatloaf in the freezer and decided to serve it with a mushroom gravy and mashed potatoes. This is the gravy I made, which was a modification of the Easy Poultry Gravy that I have been making to go with the Thanksgiving turkey. This will make about 3 cups of gravy. 4 Read More …
One of the current rages on the internet is a mashup between the smashburger and the taco, so I made one for lunch yesterday. This is all about technique. Here is what you do for each serving: Form a 4 oz. ball of ground beef. (I seasoned it with a tsp. or so of teriyaki Read More …
I have always been interested in real fusion cuisine, like the dishes which developed in the former Portuguese colonies of Goa in India and Macau in China. So, when I saw a recipe for a Goan comfort food on www.niksharmacooks.com , I wanted to try it out. One of the signs of the Iberian influence Read More …
At Scout camp last week there was a Scoutmaster steak dinner, in which the steak was flavored a lot like barbeque. It was good, so I tried this idea at home successfully. Here is what I did for 2 people: A day before I took a NY strip steak and generously sprinkled barbeque rub on Read More …
This is a very tasty and quick dinner, especially if you already have the Argentine Chimichurri Sauce made. This recipe will serve 2 people and is adapted from www.31daily.com. 12-16 oz. NY strip steak Salt and pepper to taste 1 tsp. garlic powder 1 Tbs. Worcestershire sauce 2 ears of corn on the cob Olive Read More …
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 …