Category: Beef
Beef Recipes
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Back in the day, I sat across the table at work from George Weld, now chef-owner of egg in Brooklyn. I was a Web designer then and George was a poet who wanted to try his hand in writing code rather than rhymes. I remember asking him what a crock pot was because a friend…
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Filipinos like their meat, but we especially love our pork. We love it so much that we will eat it three times a day–for breakfast, lunch and dinner. To start a traditional Filipino day, longganisa (also longaniza), or Filipino sausage, is one of the meat choices that pair up with eggs and fried rice. All…
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After a harrowing ten-hour trip from Chicago, the Dr. was craving kalbi-tang, or Korean short beef rib soup, the next day. We had stopped by Joong Boo Market on Belmont Avenue before we continued to the airport and among our purchase was a package of fresh perilla leaves. I thought of gamja-tang, pork rib soup,…
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The first time I made this in the Dr.’s kitchen, he said after tasting it: Oooh, like bœf bourguignon. While that comment was fine and good, I didn’t spend the effort to cook a French dish; I wanted to make a Thai beef stew. This recipe has been rehashed from that first time and I…
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I hurried home on Sunday afternoon because I was in the mood to spend the rest of my weekend cooking. The Dr. bought fresh perilla leaves from Koreatown before we left for Montauk in preparation for all the sashimi that we were going to eat after a planned fishing trip for striped bass. We didn’t…
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Burgers are burgers, right? It’s summer and you’ve gone to your fifth barbecue this season and yet, you really haven’t had a decent burger. There must be something you can do to make it more than just a burger. Over the weekend, the Dr. and I invited several people to upstate New York where we…
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I can’t believe 2007 passed without me cooking anything for my Global Gastronomy project. Bad, Cia! I have at least four pending recipes from acquaintances and friends, but c’est la vie, the year went by just like that. Over the weekend, it was colder in New York City than it was in Budapest, Hungary, and…
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Koreans usher in the new year eating dduk, or what we non-Koreans refer to as rice cakes. Rice flour is used to make dduk and the end product is dense and sticky, like the Japanese mochi and the Filipino kalamay. I can only assume that Koreans eat dduk during the new year for the same…
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What to do with still the remaining homemade corned beef in the fridge? Reuben sandwiches, of course! They were actually the reason why I made my own corned beef in the first place because I’ve been curious about how they are made ever since I tasted a really good version from Gettin’ Hungry, themorning deli…
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It’s feeling a lot like the holidays outside and all I’ve been drinking, besides wine, is Guinness draft. And what else matches with a full-bodied glass of Guinness? Corned beef, cabbage and potatoes! (Besides oysters, of course.) This recipe involves a lot of planning. In my case, I made sure I went straight home after…
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My new thing lately is buying cookbooks when I travel. My latest is a Tunisian cookbook with all of its recipes written in French. The Internet was very helpful when it came to figuring out what I needed to do to make it edible. It wasn’t just the pretty food photographs that made me buy…
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What possessed you? the Dr. asked as he cleaned off his bowl of bibimbap. I’ve always done Korean kalbi at home but have never done bulgogi, so I guess it was just about time. I haven’t had Korean food in a while and I was craving that sweet meat flavor. In Korean, bulgogi is “fire…