Beef
Korean Flank Steak with Wakame Seaweed, Sake-Braised Mushrooms & Pickled Starfruit
This meal happened beautifully and simply. So simply that I’m inclined to only use one or two syllable words to describe it. Oh darn, I already broke my own rule. Well, you get the idea. It was late Sunday afternoon. I walked through the grocery store, empty-headed, grazing the vegetables, waving to random strangers in line at the meat counter, sampling pastries. I bought a coffee and did at least 4 laps around the store before I remembered that I had a purpose for being there. The store was alive with list making and late weekend...
read moreTeriyaki Steak & Pickled Cabbage Sandwiches
Having never quite taken to the traditional steak sandwich, (ya know, the ones that are smothered in cheese and make that artery-clogging sound when they’re being digested) I decided to try creating my own Asian-inspired version. To me, this recipe is all about creating the penultimate combination of flavor and textures. Each element could stand well on its own, (actually, I encourage you to make the steak as a grill item sometime) but they work best when playing of each others’ strengths: fatty, delicious meat against the crisp,...
read moreSichuan Beef Noodle Soup with Pickled Mustard Greens and Cucumber Salad
Admittedly, for years, I’ve been a half-assed recipe follower. Let me clarify. I’ve always over-reached in my experimentations (yes, I’ve made some very eccentric dishes in my life), yet have only really read recipes to steal their essence and work things out in my own head, accordingly. So, if a recipe called for some rare type of purple pepper, it was probably going to inherit whatever color and derivation of pepper was on sale when I got to the grocery store. Part of this was because I’ve always lived and cooked on a strict...
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