Sunday, October 17, 2010

Home Cooking: BBQ Rib Eye Steak Sliders with Spicy Fries


Rib-eye weekend continues. Quick and easy rib-eye steak sliders with spicy french fries.

Sliders are grilled rib eye, cut into small pieces. Drizzled with BBQ sauce, topped with chives and on a bed of caramelized onions and roasted red pepper.

The fries are pretty simple too: razor thin garlic, onion powder, cayenne and black pepper, paprika, salt and a pinch of thyme.

Ojo de Bife - Matarife

There's a need every so often to mix things up when going to a parrilla. So rather than ordering Meat A and Side dish B, I'll try one of the entrees on the menu.

Below is something you'll see on many parrilla menus in BA. It's ojo de bife which is a rib eye steak. It's topped with a BA favorite, roasted red pepper, along with caramelized onions. Wrapped around the entire side is a thin layer of panceta. The side is Patagonian papas, although these ones are much larger then I've had with this same dish at other parrillas.

Photo quality sucks but the food was perfect...

Thursday, October 7, 2010

Home Cooking: Suckling Pig in Bier Sauce



One of the last meals I prepared while living in Los Angeles:



Slow roasted suckling pig in 
Spaten bier sauce


Sides:
Knödel

Green beans (instead of sauerkraut or red cabbage)


Recipe to come later.


Pastrami in Buenos Aires



Not what I'm used to in the US, but pretty good.

Pastrami on dark rye (toasted)
topped with caramelized onions with paprika

Sides:
2 types of kinishes: potato and onion w/potato.

I bought this all  from Ciervo de Oro in Villa Crespo in Buenos Aires. A large Jewish population in the neighborhood, so an ideal location to find quality deli.

Milanesa de Pollo Napolitana



This will likely be the first of many posts about milanesa.

Milanesa is essentially a chicken-friend steak you'd find in the Southern United States. Insome places, you can get the Milanesa style for chicken and some fish.

Here's a quick shot of one I had recently from El Club de Milanesa in Palermo.

It's a pounded flat piece of chicken, lightly breaded and fried. It's then topped with a razor thin piece of smoked ham, topped with a tomato sauce and then melted mozzarella. So it's basically a pizza with meat instead of dough. I'll take it over a US style "chicken parm" any day.

Wednesday, October 6, 2010

Suppenküche

I've almost always made sure when I travel to the Bay area, that I goto this place. In fact, I've driven and flown from LA just to go there. I've had little luck finding a comparison to te fine Bavarian food from Germany and Suppenkuche is a fine alternatative to flying to Europe.

A quick reminder...Saturday is the only day for the Roast Suckling Pig in beer sauce with the bread dumplings. I recommend swapping sour kraut in favor of the red cabbage...it's a better pairing in my book.


525 Laguna St
San Francisco, CA 94102
(415) 252-9289


Photo by Lolia S. on Yelp

Yank Sing: Soup Dumplings & Dim Sum

Yank Sing soup dumplings with Chinese broccoli
Two words: soup dumplings (or Xiao Long Bao). Regardless of what you call them, they are morsels of heaven. No longer does man have to slum it with dumplings in soup...we can all enjoy soup in a dumpling.

I've only had them at 3-4 other places, but have gone out of my way to return to Yank Sing for theirs.

In addition to the basic compliment of Chinese broccoli, I also am a big fan of their stuffed shrimp (photo below).



Yank Sing
101 Spear St
San Francisco, CA 94105
(415) 957-9300



This is how shrimp were meant to be served: stuffed and fried from Yank Sing in San Francisco, CA

Home Cooking: Louisiana Style BBQ



My first rib smoking session here in BA: 6 hour slow smoked ribs, meat fallin' off the bone with my homemade BBQ sauce. Sides are roasted garlic mashed potatoes & maque choux

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