Wednesday, April 27, 2011
This is probably one of my favorite -- if not my favorite -- Vietnamese beef dish. It has such a fresh taste from the fresh vegetables used as well as that lime dip. The beef is so succulent and flavorful... it packs such a punch of flavor. The fact that I used fillet meat for it equates to such tender meat and relatively healthy (for beef standards) food. The extra sauce deglazing the pan and poured over the meat and the veggies, wilting the lettuce just enough to give it that contrast of flavor. Oh I can't tell you how good it is... you have to try it for yourself!
Saturday, April 23, 2011
Along with the scallops I made earlier, I made a batch of steamed clams as well. This is such a quick course to prepare. This makes such an easier appetizer to feed your hungry guests while the main dishes are preparing. And it's sustainable. So yay for the environment. But my main concern is if it's good or not -- it is great.
Saturday, April 16, 2011
One of the silliest things I hear is when people say they are afraid of scallops. Cooking scallops that is. What I tell them is to just treat it like a steak. Don't cook it all the way through and use high heat. The less the better.
Tuesday, April 12, 2011
Okay, Tuesday afternoon, got tons of work to do and very little time to eat. Do I grab some golden arches? No. Grilled cheese it is. I wasn't going to post this because it was so simple, but my buddy requested I did.
Plus it's National Grilled Cheese Day. Seriously. Because everything you see on the internet is true. Really.
So anyways, here it goes.
Monday, April 11, 2011
I'm not going to beat around the bush on this one. This was amazing. Bomb. Freaking sensational. I was able to get my hands on some wild sashimi grade salmon collar... and it was everything you'd imagine and more. Imagine little sticks of butter swimming around. That is what this is. Butter on a bone. Most people when they think of fish, salmon especially, they think of a salmon fillet grilled, broiled, or whatnot. This is some grilled salmon collar that is to die for.
Friday, April 8, 2011
Here is really simple weekday meal. The only thing about this is you have to begin preparations a day ahead of time to get the meat flavored and tender. It tastes like chicken. But it's not. Well, not the kind most generally think about when they hear chicken. It is a hybrid chicken. But who cares right? All that matters is that it tastes good.
So last week we went to Ad Hoc. Thomas Keller's most unique restaurant, and one that will forever be remembered. To describe it in a single word, magnificent. The concept of this restaurant was simple. (Literally). Simple food that people want to eat... done right. And boy was it true.