This variation of the comfort food classic comes from Korean-American and Southern chef Edward Lee and appeared in the Wall St. Journal’s Slow Food Fast series. This is a flavorful meatloaf with more vegies included than is typical, with onions, celery, and mushrooms. It took me longer than the 35 minutes claimed by the article, Read More …
These are tasty old-school Italian-American meatballs, adapted from Henry Hill’s The Wise Guy Cookbook: My Favorite Recipes from My Life as a Goodfella to Cooking on the Run. I made them to be used in Sunday Gravy . I used a 50/50 beef pork mixture, but it would have been good to use a beef/pork/veal mixture Read More …
This Cuban classic is an excellent way to use a tough and flavorful piece of beef. This version is an adaptation of a recipe in Serious Eats. I used up some of the turkey broth I made from the bones from our Thanksgiving turkeys. 2-1/2 lb. chuck roast, round roast, or flank steak Kosher Read More …
This carne asada makes a great filling for flour tortillas. I need to make it more often. This version is adapted from an article in Serious Eats 3 whole dried ancho chilies, stems and seeds removed 3 whole dried guajillo chilies, stems and seeds removed 2 whole chipotle chilies adobo ¾ cup orange juice Read More …
Yesterday, I was presented with a problem – how to cook in one sous-vide cooker steaks for people with different preferences, ranging from rare/medium-rare to medium-well-done. My solution, which seemed to work well, was to take advantage of the wide range of time which a steak can be in a sous-vide cooker (~45 Read More …
This is a curry from the Northeast of Thailand (Isan) and is different from most Thai curries since it does not use coconut milk. (Coconuts do not grow in that part of the country.) Kaffir lime leaves are a big part of the flavor of this dish. Fortunately we are currently hosting Nick’s kaffir Read More …
This Eurasian dish was the signature dish of the Miss Macau Restaurant in Macau. It was the favorite dish of Miss Macau 1993, who was the daughter of the restauranteur. (As of this writing, the restaurant still exists on Taipa Island. There is a recent recommendation of it in the South China Morning Post Taipa Read More …
This Filipino classic is steak with a savory sweet and sour sauce based on onions, soy sauce, and lemon juice (actually calamansi juice if it happens to be available). There are many way to do this dish, and I chose a variation with a larger amount of a thicker sauce than some other recipes. These Read More …
This is a great special dinner for two, which is really not very hard. I used a sous-vide cooker, which ensured that the steak inside the crust was perfectly cooked, but the steak can also be cooked the old fashioned way, in a frying pan. This is an adaptation from a recipe by Jordan Kenna Read More …
As part of our English themed Christmas dinner, we bought a 6 lb. standing rib roast for 6 people. Following some ideas in Serious Eats, I first salted and peppered the exterior surfaces, and let it stand while I heated my MasterBuilt Electric Box Smoker to 200 degrees. I roasted it in the box smoker Read More …