I’m always honored and humbled to cook food with such proud, venerable, even ancient roots. Korean food is no exception. Thousands of years of refinement has led to a breathtaking marriage of flavors. This dish is a perfect example. The sweet of the mirin joins the depth of the soy and the earthiness of the… Read More Korean Short Ribs | Galbi Jijm
Steaks are the ultimate in quick cooking. Fifteen minutes and dinner can be on the table. Plus if you’re feeling a little sluggish, maybe you need a little more iron, or perhaps a Guinness. Tonight’s Gaelic version was topped with sauteed onions, watercress and a whiskey reduction. This is a wonderful combination, perhaps the best… Read More Irish Cooking | Gaelic Steak
This is a seriously regional favorite. So seriously regional that much of Texas won’t even know what these are. Only the folks from San Antonio will smile knowingly and nod their head, saying, “Yes. Puffy tacos. We go way back.” San Antonians love their puffy tacos. So much so that the local minor league baseball… Read More Puffy Tacos | Leftover Brisket Part 3: Son of Braised Brisket
A trip to an Asian market is so heavenly. Those markets are filled to the brim with flavor and inspiration. My favorite Japanese shop is Tensuke Market. It’s where I get my yuzu and some of the most delicious soy sauce ever. It’s where you can pick up really fresh sushi, and carefully crafted bento… Read More Braised Brisket Part Deux | Beef Siomai, Daikon Salad
Sometimes, the heavens align to make my cooking for the week a little easier. Enter the brisket. Such a great cut and so flexible. Sidenote: I’m in serious trouble if Zeus is reading this post, because in the country I was raised, brisket can be prepared one way only. Small exceptions are made one day… Read More Globetrotter | Braised Brisket
You can’t find a fresh, ripe, beautiful red tomato here in Ohio in January. You just can’t. So how could you possibly make a bolognese in the depths of winter? Make a white bolognese. Skip the tomatoes altogether and make a very Italian specialty. In doing so, you will make my single most favorite thing… Read More Winter Kitchen | White Bolognese with Fresh Pasta
So when you’re gone most of the day, you need something that you can stick in the oven on a really low heat, or perhaps in the crock pot, if that’s your weapon of choice. A tri-tip roast is your answer. It’s an inexpensive cut that I’ve found works beautifully with Cuban flavors. It can stand to… Read More Dinner at The Buena Vista Social Club | Braised Tri-tip
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