Simplest Beef Curry. I’d read a rather head-scratching review of a book that I was very fond of from the day it landed in my apartment.
Burma: Rivers of Flavor is a cookbook that has been haunting me ever since I opened it up and leafed through the pages. It was written by Naomi Duguid, a seasoned cookbook author who traveled throughout the country before the change in political climate. She travelled by foot, bike, train, boat, and whatever, culling recipes from home cooks, market vendors, and restaurateurs. Before I got the book, I didn’t know much – actually, I did’t know I knew anything – about Burmese food, aside from my meals at a so-so restaurant when I lived in San Francisco. But her book reveals much of what had been hidden from Westerners for so long. I also loved the subtitle of the book “Rivers of Flavor”, which I thought was brilliant and conveyed the ebb and flow of ingredients, like chiles, fried shallots, and lime, that run through Burmese food.
Related Recipes Thai Green Curry Char Siu Ribs. Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco. Newsflash!
I have a new obsession. Short ribs. Lots and lots of short ribs. Because… I made a lot of short ribs last week. I cooked most overnight in the crockpot to utilize nonworking hours as work time. I woke up and was eating short ribs right out of that crockpot at six in the morning with a fork. Basically… I haven’t stopped since. First, I made some beer-soaked short rib enchiladas and while they were OMGsofreakinggood… the whole shebang sort of overpowered the perfection that is the short rib. Probably the only time I will admit that copious amounts of cheese were not in my favor. Round two touched upon tacos.
Stuffed Roasted Poblano Peppers with Cashew-Chipotle Sauce. Rice Bowl With Beef, Onions, Collards, Fried Egg, and Corn Rémoulade. Whenever I can succesfully marry my love for Asian BBQ with my favorite Southern ingredients, I know I've made something special.
The marinade for this beef was inspired by the popular Korean bulgogi sauce, and the collards are a true Southern icon. The history of collard greens begins with the African roots of the slaves in the colonial South, and the need to feed families with a hearty and nutritious green that was easy to farm, but it has grown into a tradition of abundance, celebration, and comfort. And here the collards seem right at home in a simple but satisfying rice bowl. Ingredients Corn Chili Rémoulade: 1 teaspoon unsalted butter 2 ears corn, shucked and kernels removed 1/4 cup Perfect Rémoulade (see below)1 teaspoon chili powder Marinade: Collards: Thai Chicken Satay. Fried Chicken and Waffle Grilled Cheese {how-to} April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day.
This is No. 11. See all of our grilled cheese sandwiches >> here << . I’ve never had Fried Chicken and Waffles. The idea of crunchy, fatty-salt fried chicken paired with crispy, tendersweet waffles is awesome. It’s just that any time the opportunity arises for me to eat that glorious combination… Ok, I actually don’t have an explanation of why I would ignore Fried Chicken of any sort. Anyway. So my first time ever with Fried Chicken and Waffles is my own, and it’s not even “traditional,” whatever traditional is with respect to fried chicken and waffles, because it’s a grilled cheese “sandwich.”
I used a liege waffle because a regular waffle seemed like it would be too flimsy to hold together the weight and volume of both oozing melted cheese and pieces of fried chicken. If you like the double opposite combination of sweet/salty and crunchy/gooey, this grilled cheese is perfect.
Pan-Roasted Rib Eyes: Recipe. Lamb. Brown Sugar Meatloaf. This is the time of year I consider meatloaf season, and I’ll tell you why. According to the calendar, we have officially crossed over from winter into spring. And here in the Northeast, we’ve been treated to a whole run of days where it definitely feels like spring. The birds are chirping, the sun is shining, the flowers are coming out, and everyone is in a great springtime mood. You can’t help but bury your nose in the nearest bunch of pink cherry blossoms and breathe in. And then just like that, Mother Nature changes her mind and blows a blast of Arctic air across your back yard and you feel a little foolish for spending all that time moving your winter clothes out of your closet and your summer clothes in. And/or switching from your winter collar to your summer collar, as the case may be.
Now THIS meatloaf is particularly wonderful, because it has a little brown sugar action going on. Now be very patient and let your meatloaf sit for about 10 minutes to compose itself. Ingredients 1. Venezuelan-style Arepas with Pulled Pork (Arepas Rumberas) Pork Tenderloin Cordon Bleu with Mushroom-Mustard Cream Sauce.