Archive for the ‘Meat’ Category

Filipino Pork BBQ (Barbikyu)

In Meat on November 26, 2009 at 2:12 pm

Crunchy on the outside. Caramelized. Sweet, sour, and salty at the same time. That’s Filipino Barbikyu.

Heaven on a stick.

So you say, “Where are the skewers?”

Well, they’re here … [read more]

From Big, Bold Beautiful Food


Zchoog-inspired Middle Eastern Hot Sauce on Kofta with Greens

In Meat, Sauces and Dips on October 26, 2009 at 10:47 am


John has a new colleague at work from Israel. He came over to our house during a work function, and while we were discussing the cookies I had made I sensed that he and his wife enjoyed cooking. I also suspected he could be a goldmine for recipes … [read more]

From The Spiced Life

Vine Leaves Rolls

In Appetizers, Meat, Rice, Vegetables on October 14, 2009 at 5:26 pm


I can remember the long summer holidays spent at the country house of my grandparents. Carefree days, warm nights filled with odours of fruit and flowers, of the cakes that Grandma was making, and the colorful jam jars that were filling the cellar. Scents have always been for me a way to call back memories, wonderful experiences, unforgettable days of that time … [read more]

From Salted Lemons

Tortellini Sausage Soup

In Meat, Soups on October 14, 2009 at 4:56 pm


I have a confession to make: I’m in the midst of a weather identity crisis. I’m a girl who grew up with 4 distinct seasons, who craves that change every couple of months. Well, now I live in a land where if it’s not too hot to go outside, it’s too rainy to go outside … [read more]

From Our Best Bites

Japanese Chashu

In Meat on October 11, 2009 at 10:06 am


Chashu is a dish made of fattier cuts of pork that are braised over low heat for a very long time. The low, slow cooking, renders out the fat while turning the tough collagen in the meat into gelatin which keeps the meat moist while making it meltingly tender … [read more]

From No Recipes

Chanterelle Risotto with Zucchini and Fried Prosciutto

In Meat, Rice, Vegetables on October 7, 2009 at 4:57 pm


There is a certain sound in the air. Have you heard it? It’s a happy sound. I think you know what it is. It is the change of seasons. There has been a subtle shift in the atmosphere here. A slight changing of the angle of light and an indefinable quality ringing through the air … [read more]

From SippitySup

Veal with Sauteed Dandelion Greens and Cream of Wild Mushroom Sauce

In Meat, Sauces and Dips, Vegetables on October 6, 2009 at 5:48 pm


New Jersey, it’s like a cross-section of the entire United States stuffed into a very small area — fenced-in by heavy industry, ugly sub-divisions, peaceful tidal bays and relaxing shore towns — but with its own very distinct character. And, if you drive around it long enough, you’re bound to see some pretty interesting stuff. This goes for the social and the edible, as well as the geographic and architectural … [read more]

From We Are Never Full

Bierstube Pork Chops

In Meat on October 4, 2009 at 7:27 pm


Years ago there was a hideaway about a block from the steel mills in South Chicago. I’m speaking now of a time before we knew of women’s liberation or political correctness, so I hope no one will be offended when I recount the place was called Fat Helens. Ironically, Helen was a tall, thin woman of Eastern European extraction … [read more]

From One Perfect Bite

Stir-fried Luffa Squash with Pork and Carrots

In Meat, Vegetables on October 1, 2009 at 6:40 am


Our taste buds are the most effective memory keepers of all.

Let me explain.

A few weeks ago, I was talking to my favorite Hmong farmer, Moua, about the assortment of Asian vegetables he grows and sells … [read more]

From The Asian Grandmothers Cookbook

Yong Tau Foo

In Fish and Seafood, Meat on September 22, 2009 at 4:09 pm


Our good friend CK took us to the Chinatown section of Kuala Lumpur during our tour of Malaysia in August. Walking through a little alleyway we entered a small bustling wet market. These markets, still commonplace in Asia, are collections of vendors hawking multitudes of produce, seafood, poultry, meat and dry goods … [read more]

From Red Cook