Beef | Hamburger
I've worked on making the very best ground beef I can. This recipe brings together a mix of 60% beef boneless short ribs and 40% applewood smoked bacon. The resulting burger has incredible flavor, a solid 20% to 55% fat content and takes an incredible sear.
Appetizer | Chicken | Skewers | Kabob | Bali
This Balinese chicken satay with peanut sauce infuses the meat with lots of traditional Indonesian flavors including garlic, kaffir lime and kecap manis, a type of soy sauce.
Entrée | Cheese | Beef | Savory | On The Bone | Pudding
This recipe originally came from the food blog Five and Spice and was too wonderful not to include. I love this pudding, and the savory beef just makes it all the more wonderful.
Entrée | Chicken | Rice | Chutney | Curry
This is a recipe of my mothers that I have played with over the years. The first time I made it myself was on a road trip with an old friend to Northern California in 1988. We made up a recipe very close to this for a group of friends living in Santa Cruz.
Entrée | Chicken | Plums | Curry
A recipe from my mother's family cookbook.
Entrée | Beef | Steak | Sous Vide
The flank steak, also known as bavette, is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut of meat, flank steak is used in a variety of dishes. It is significantly tougher than the other beef cuts; therefore, many recipes use moist cooking methods such as braising. The flank is a cut that lends itself particularly well to sous vide cooking, as long cook times at low temperatures transform this often toothsome meat fork tender, with a flavor that is unmatched by more expensive cuts.
Entrée | Lunch | Dinner | Thai | Pork | Spicy | Northern Thai | Chile
Pok Pok's iconic boar collar rubbed with garlic, coriander root and black pepper, glazed with soy and sugar grilled over charcoal and served with chilled mustard greens and a spicy chili, lime, garlic sauce.
Pork | Cambodia | Lemongrass
The quantity of lemongrass caramel sauce is enough to coat the pulled pork from a 5 to 7 pound pork butt and impart the flavors of the sauce. If you desire a wet pulled pork, double the sauce amount and reserve half of it. Then, spoon the reserved sauce over the pulled pork when served.