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Category Archives: Mains
Recipe: Chile Verde (Mexican Pork Stew with Tomatillos)
The proportions for chile verde are approximate and very forgiving as long as you have ample tomatillos (Mexican green tomatoes) for texture and tartness. Serves 6 as a main dish, or more if used as taco or burrito filling. Ingredients: … Continue reading
Recipe: Cheese Steak Sandwiches
I use mustard which anyone from Philly will tell you is heresy. Fine; all the more for me. Makes 3 sandwiches. Ingredients: 1 lb shaved steak* 1 medium onion, sliced 1/2 lb sliced mushrooms (optional) Olive oil Yellow mustard Vinegar … Continue reading
Recipe: Shrimp and Grits after Ric Orlando
Celebrity Chef Ric Orlando, currently of New World Catering and formerly of “Chopped”, demo’d this Shrimp and Grits recipe at the 2014 Saratoga Wine & Food Festival. I asked him if I could share the recipe and he gave me … Continue reading
Recipe: The Redneck Within
A complete country breakfast in a muffin. Inspired by The Rebel Within, a much more frou-frou concoction from Craftsman and Wolves in San Francisco. Makes 6 large muffins. Ingredients: 6 soft boiled eggs, carefully peeled then thoroughly chilled (see *NOTE) … Continue reading
Posted in Baking and Baked Goods, Mains, Recipes
Tagged Craftsman & Wolves, frou frou, Jones Dairy Farm, redneck
2 Comments
Recipe: Thai Beef Salad
They don’t actually eat thai beef salad in Thailand, as I understand, since it’s primarily a vegetarian country. So treat this as a starter recipe and doctor as you like. The key is the balance of salty/sour/funky/spicy/bitter from the fish sauce, … Continue reading
Recipe: Steak with Green Chimichurri Sauce
John Winnek shared this refreshing Argentine steak condiment in our Market Bistro grilling class. You can use some as a marinade, but be sure to save plenty to serve on the plate with the meat. It’s great for sopping up … Continue reading
Recipe: Spiedie Marinade for Spiedies
This is the spiedie marinade I used for my spiedies taste test, corrected to include paprika like the winner. It produces moist, tender grilled meats whether you use lamb (the classic), pork, chicken or beef. Makes enough to marinate 1 … Continue reading
Recipe: Pickled Tripe
Apparently in Pennsylvania’s Dutch/Amish country you can buy pickled tripe right off the grocer’s shelf. What bliss. Luckily it’s very easy to make at home. About 1 pint (serves 8-12 as part of an assortment of pickled items). Ingredients: 1 … Continue reading
Recipe: Chinese Tripe Stew
This is a master tripe stew recipe that’s good, but can be made better with your tweaks. I started with some guidance from my Yelp friend Chen Z then began adding stuff. Serves 8 as part of a dim sum … Continue reading
Recipe: Mari’s Little Lamburger
Adapted from the somewhat mysterious Conspirator’s Cookbook, this provides a very juicy lamburger you can enjoy on a bun or on its own. Serves 4. Ingredients: 1 lb ground lamb* ¼ c chopped parsley (or chopped mint, or a combination) … Continue reading