We went for the SIP N’ SHUCK event with oysters and sparkling wine to Fulton and (unexpectedly!) discovered smoked steak tartar. I wanted to recreate it in my home kitchen with Cameron’s Stovetop Smoker. I didn’t know how the Fulton steak tartare got its smokey flavor, but since it was barely there, I suspected they used a smoking gun and a relatively short period for the smoke to set. My experimental timing with Cameron’s smoker was a bullseye, and I liked my version even better! My beef tenderloin got the right amount of smokiness, and its internal temperature was a bit above the body temperature. Here is the recipe…
Even though American taste buds are known for the love of sweet and salty food combinations, traditional Mincemeat pie is seen today as an acquired taste. There are many implications on why early settlers combined savory meat and ingredients that are considered belonging to dessert dishes. Was it really for food preservation purposes or our ancestors were fond of bold flavors?
Tomahawk hypnotizes me. It enchants me. I go shopping for vegetables and shrimp but then see a tomahawk steak showcased at the meat department and come to a dead stop. I stand still and look at it for minutes. At its price. At its enormous useless bone, for which I will pay the price of meat. At its gorgeous marbling. At its 2 inches of thickness. I imagine how I carry it to the red hot grill and hold its bone with my two hands…
This recipe is an adaptation of southern Turkish style kebab, prepared in the oven. Eggplants are cooked twice — either grilled or fried first, and then baked with meat in a tomato and pepper sauce — to concentrate flavor. My version of Patlican Kebabi doesn’t look the same as Turkish, but the idea of vertical rolls allows to use large Italian eggplants we mostly have available in Central Texas.
Cooking bulgogi outdoors over smoking charcoal is, of course, number one choice. The second choice is grilling the beef on a skillet over very high heat. My recipe is intended to show how to broil bulgogi. Broiling allows making large portions of meat to serve at the same time without mess and hassle. It also requires the least amount of oil and your efforts. Think about it as a cooking method you can utilize for other marinades and meats that belong to different cuisines.
Yes, they exist in all cuisines of the world, in some of them — forever. Different names, kinds of meat, sauces, and seasonings depend on what is available in the region. Last night, during the class we made classic Italian meatballs with tomato sauce to serve them with fresh pasta, and I remembered how much more I like Swedish meatballs. It’s time to add my favorite school recipe to this website collection.
If you are with me for a long time, you already know about my roots and my fascination with layered dough. They come together in this recipe. I’ve seen dargin khinkal on pictures and videos only and know about its taste and texture from somebody else’s descriptions. The combination of boiled beef and garlicky tsahdon (sauce) is the treat from my childhood, one of the dishes my grandma used to make for me.
I prefer slowly cooked beef shanks for plain khashlama and leg of lamb for festive version. A slow cooker/crock pot is the most convenient device to make this dish. Otherwise, assemble vegetables and meat layers in an iron pot, start on the stove to bring water to boiling and finish in the 300F oven by slowly cooking for another 3-4 hours. There is also a version when meat is cooked first; then it is layered with vegetables in small ceramic or clay pots and cooked in the oven to serve khashlama individually portioned. In this case, it only takes 1-1.5 hours in the oven — just to cook vegetables.
“Some took courage and tasted, and then another, and another, and in the blink of an eye the huge mountain of yellow rice disappeared: the “Risotto alla Milanese” was born.”
It’s raining, it’s gloomy and dark, perfect weather to eat a bowl of steamy hot Pho Bo — to warm your soul, to wake up your tastebuds! Last year, I made my the first and the best Pho at home, because it was 100% to my taste. I also managed to adjust the recipe logistics to a busy lifestyle. In other words, no need to stay hours in the kitchen to enjoy a bowl of good Pho Bo at home.
There are many good Pho recipes available online. My version is based on Andrea Nguyen’s Beef Pho Noodle Soup Recipe (Pho Bo), where you can find a lot of detailed information about Pho.