Seriously, in this case it’s not rude. In fact, when making Birria Tacos, tortillas are dipped in adobo just before they’re griddle-seared to crispness. Later, each guest is supplied with an individual cup of adobo, meant for dunking each taco as desired, thus amplifying the flavor even more. All in due time, though before we… Continue reading Do a Double Dip
By a Nose
Aroma draws us to a dish, inviting anticipation of the delights just around the corner. This is particularly true of today’s submission, Panang Beef Curry, as Cook’s Illustrated suggested the preparation in its 2017 collection of recipes. In common with many curries, Thai ones especially, coconut milk is not merely important, it’s central to the… Continue reading By a Nose
Rock That Wok!
Don’t be shy. To get this week’s ingredients to work for you, to come alive, it’s necessary to keep that wok moving. Make the contents jump. That’s the whole idea behind Shaking Beef, a workable translation of the original Vietnamese Bo Luc Lac. “Diced Beef” also fits, though it doesn’t tantalize the imagination in the… Continue reading Rock That Wok!
Easier Done than Said
Today’s recipe is labeled Southeast Asian Beef and Rice-Noodle Soup, at least that’s what Gourmet called it when it showcased the dish in February 2009, but in reality, it’s phở. The ingredients list is unmistakable; this is the deeply flavored and intensely aromatic Vietnamese soup that is perhaps its country’s most famous culinary treasure. Thanks… Continue reading Easier Done than Said
My Goodness, My Guinness!
Just how did it find its way into that soup? No doubt with a sparkle of Irish inspiration, as it most likely didn’t take Dubliners long to discover the local stout made a great and flavorful addition to stews. Probably minutes after Arthur Guinness released his first brews 250 or so years ago. Naturally, as… Continue reading My Goodness, My Guinness!
Roll with It
True, the bamboo mat that’s part of a sushi kit is perfectly applied to its task, though so too is wrapping thinly-pounded steak around fresh vegetables in preparation for the grill. This forms an egg roll of sorts, though with flamed steak filling in quite nicely for the outer shell. Here’s a roll set on… Continue reading Roll with It
Smoke Wisps through the Sunshine
Visit nearly any market in West Africa and you’ll find cooks producing skewers laden with Beef Suya. Traditionally served with fresh cut vegetables, as pictured above, Suya often is paired with Jollof Rice. Popular acclaim has elevated the pair to become, more than anything else, Nigeria’s national dishes. With good reason. A flavorful coating dusts… Continue reading Smoke Wisps through the Sunshine
“…As Easy as 123…”
When the Jacksons recorded ABC, were they singing about Persian Apple Stew? Probably. After all, the stew’s ingredients list covers the ABCs (and then some) of flavorful elements…apples, beef, cardamom, dried apricots… They all come together to reward tasters with a medley of culinary experiences, some contrasting, all of them complimentary. The savory broth is… Continue reading “…As Easy as 123…”
Little of This, Little of That, Lots of Flavor
When Bon Appetit highlighted this dish in the October 2017 issue, the ingredients list promised a memorable experience, something with bold tastes. The result produces in abundance. Of course, the visuals alone stun, because how could a meal with such vibrant colors do anything but delight the palate? This is beef amplified. One question about… Continue reading Little of This, Little of That, Lots of Flavor
Jes ‘arf a Point? Blimey!
While today’s Steak and Ale Pie is classic British pub fare, it’s wise to use the beer sparingly. Though it is indispensable for this preparation, a half-pint of ale (slightly less, actually) is just enough to maintain a satisfying malty theme and to keep the filling from becoming too rich and heavy. For more… Continue reading Jes ‘arf a Point? Blimey!