Red Meat


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Only in Germany: Meat Vending Machine

I don’t know about you, but the best thing I can get out of a vending machine in my neighborhood is a bag of cheetos and some advil. Not to discount the stuff; the atomic green powder and pills of goodness are my saviors when I’m hungover, but here’s something better.

Enter: the sausage vending machine, which is now gracing the streets in (not surprisingly) Bavaria. Owned by a butcher, he says the inspiration behind the machine came from when he and his friends wanted to have a cookout after the stores were closed (read: drunk barbecue).

I want to go to there.

(Photo: The Local)

in Food Travel / Red Meat / Trends 1 comments
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Not Your Typical Burger

 

We have to say that with all of our travels, there’s nothing better than returning home to an all-American burger. Whether you’re indulging in a juicy beef burger hot off the grill, or an extravagant veggie burger stocked with funky toppings, the first bite is pure bliss.

To add a Spanish spin to a summer BBQ, we created a burger featuring three of our absolute favorite tapas staples: Manchego cheese, chorizo and roasted red peppers. The finely-chopped chorizo adds a smoky intensity to a classic Angus beef burger, and we sprinkle a layer of sharp Manchego cheese on top. Finely, we substitute classic ketchup with a staple in Catalan cooking: romesco sauce.

We are obsessed with romesco and will put it on anything. If you find yourself with extra sauce, try spreading it on a grilled baguette for a quick and impressive appetizer, use it as a spicy dip for cocktail shrimp, or drizzle it atop grilled chicken or fish. You can’t beat this fiery pesto!

Spanish-Style Chorizo and Romesco Burgers with Manchego Cheese

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in Cheese / Recipe / Red Meat / Sandwich 2 comments
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Moving Meals: The Stuffed Cabbage Bowl

If you follow me on twitter or are friends with me on Facebook, you know I just moved, as evidenced by the endless tweets complaining about packing and lifting boxes up the stairs. Before that happened, I insisted on eating everything left in the fridge, for two reasons: 1) I didn’t want to move a fridge full of food 2) I was poor from all of the moving expenses and couldn’t buy food. Thus, takeout was quickly eliminated, too.

A few days before the move I looked in the fridge and found cabbage. Just cabbage. I don’t even eat cabbage really, but it was leftover from a juice cleanse my roommate and I tried the week before. We’re not talking about that. I was trying to think of what else I eat cabbage in….and I thought about my grandmother’s stuffed cabbage rolls, or galumpkis as we call them. I don’t know how to make them…and I knew I didn’t have the proper ingredients. But could I lazily throw the random ingredients into a bowl? I could. After a few trips to google, the stuffed cabbage bowl was born. This is about as authentic as Mexican from Taco Bell, but you know what? Live outside the box, people. This is genius, and delicious.

Stuffed Cabbage Bowl

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in Recipe / Red Meat 1 comments
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Awesome Sign of the Day

I’ll have the cow something with a side of fries, please.

Yes, this sign is for real. (Spotted at the DC Farmers Market, which, by the way, is not a farmer’s market.)

in Red Meat 0 comments
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Sandwich Porn of the Day

On New York’s Upper West Side, Lansky’s serves the ultimate New York sandwich: A full potato knish, split in half and filled with corned beef, pastrami, cole slaw, Russian dressing and melted muenster. “The Coney Island Nishwich.” Yes, please.

More: America’s Best New Sandwiches 2012

in Cheese / Red Meat / Restaurants / Sandwich 2 comments
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Award-Winning Lamb Nachos

If ES can do anything, we can make bar food appetizing, and we can make it win competitions. Yes, really.

After you all voted for Russell’s Welsh Rarebit Lamb Nachos, he was paired with Chef John Critchley of Urbana to help perfect the dish for the big event, and perfect it he did. Russell and John took the nachos and turned them into, well…really fucking fancy nachos.

We headed to the Lamb Pro-Am after a hearty breakfast at Urbana (read: bottomless champagne). I stocked up on Lamb swag, then sampled beer while Russell and John served the masses their delicious, cheesy, fancy-looking nachos.

Here is Russell and John’s award-winning recipe!

Slow Roasted Lamb Nachos with Welsh Rarebit and Scallions

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in Cheese / Contests / Recipe / Red Meat 3 comments
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