Category Archives: Beef

Flank Steak

Thursday, 18 February 2016

Somewhere a million years ago it seems I found a recipe for mustard marinated flank steak. It became a household staple and made the rounds to other families who ate it at our home. I don’t eat meat any more and although I will still cook it for the family and friends, somehow this delicious recipe retreated to a distant memory. This past weekend when we were having a group of friends over for dinner and to watch Casi Divas – second film made by our dear friend Issa Lopez (and which you can get on Netflix) – I decided to pull out from the archives this once famous and oh so popular recipe. Sadly, I could not find the original recipe although I can see it clearly in my minds-eye. Turning to memory, this is what I recall...

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Super Bowl Chili

Sunday, 22 February 2015

It’s been awhile hasn’t it? I apparently went on hiatus. Inadvertent hiatus I guess. In a way. I had a Thanksgiving posting prepared and then that slipped away. Then Christmas/Chanukah slipped away. Then New Year’s Day slipped away. Then Terry Hoffman’s dinner slipped away. Then Super Bowl slipped away. Now it’s Valentine’s day. No more slipping away. Hiatus is over. I’m back. For the moment I will let the recipes from holidays and gatherings and kitchen experiments go by the wayside, and instead of backtracking four months I’ll start with Super Bowl Sunday. Super Bowl Sunday party started with an email from our friend Suzanne who said something along the lines of “if you’re having a Super Bowl party,...

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Winter Pot Roast

Wednesday, 05 March 2014

(from my brother Eric who got it from Cook’s) I made this a day ahead and refrigerated it and it was perfectly outstandingly delicious. The best wintery meaty pot roast ever. My brother Eric is my go-to guy for meat recipes. He’s amazing and always has an answer and a perfect recipe. He also gave me the Pork and Beans, Garlic and Greens, recipe (See, Batch-33 from April, 1 2013). I was having a meat-eating crowd on a week night so I needed to do the cooking in advance. This recipe is particularly good made the day ahead and refrigerated. The meat is easier to slice, and the flavors blended nicely after a day in the fridge. POST ROAST WITH ROOT VEGETABLES Ingredients: 4 pound boneless beef chuck-eye...

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On Cinco de Mayo I Made Mexican Food – of Course

Saturday, 05 May 2012

Pork Chile Verde with luscious, beautiful tomatillos; Tortilla Soup (both vegetarian and meat-eaters with chicken); Salad; Frijoles; Chips and Guacamole and Guacachile; and Mexican-Chocolate Flourless Cake served with Orange Granite (from the oranges on our tree). It was really May 6th but in honor of May 5th which apparently is of little significance in most part of Mexico but is significant in America. The holiday is a celebration of Mexican pride in the U.S. and is apparently also celebrated in Puebla, Mexico.  Called El Día de la Batalla de Puebla (English: The Day of the Battle of Puebla) commemorating the Mexican army's victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio...

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