Red Meat - - Page 18

by BS

America’s Best Drunk College Food

It’s that very special time of year when all of America’s college students put aside their textbooks to focus on a more pressing pursuit: who is best at putting a ball through a hoop. But at Endless Simmer we’re more interested in what they’re doing after the game. So instead of spending all week filling out some silly brackets, we decided to rank all 68 NCAA tournament teams by what really is the best part of college: the greasy, cheesy, meaty, ridiculously over-the-top local foods that you would ever only consider eating if you were in college, celebrating a win, and…well, drunk as hell.

68. Virginia Commonwealth University: Senior Bobble

A quesadilla kicked up a good few notches, with ground beef, peppers and crushed tortilla chips inside.

BoDillaz; Richmond, Virginia (Photo: BoDillaz)

67. Kentucky: MegaHo Burger

This triple-decker burger can come complete with gravy, cheese, jalapenos, mushrooms, bacon, tomato, pickle and lettuce — don’t forget the cheese-filled tater tots on the side. Only ranked so low because we have not confirmed that you can eat this and still walk out the door alive.

Tolly-Ho; Lexington, Kentucky (Photo: Tolly-Ho)

66. UC-Santa Barbara: BBQ Sauce Nachos

It’s unclear why so few other establishments have thought to combine juicy chicken or carne asads nachos with sticky BBQ sauce.

Freebirds World Burrito; Isla Vista, California (Photo: Tuan T)

by BS

March Food Madness: All 68 NCAA Tournament Teams Ranked by Their Best Drunk College Food: Part 2

Read Part 1 of the List

35. Notre Dame: Four Horsemen Basket

Ribs, chicken strips, mozzarella sticks, Parmesan shrimp and breadsticks. Perhaps designed to be eaten by a group, but on many occasion consumed by a single drunken Irish fan. Between the Buns; South Bend, Indiana (Photo: BtB)

34. Marquette: Chili Cheese Atomic Dog

Spicy Vienna beef Polish hot dog fried crispy and topped with onions, tomato wedges, chili and cheese.

Dogg Haus; Milwaukee, Wisconsin (Photo: Dogg Haus)

33. Texas A&M: Spicy Bacon Chicken Baked Potato

Thought a baked potato was only a vessel for sour cream and cheese? Think again. This one has BBQ chicken, bacon, butter, sour cream and cheese.

Potato Shack; College Station, Texas (Photo: DerekSteen)

32. Florida State: Wake ‘n’ Bake Dog

Too late for dinner, too early for breakfast? Try a hot dog wrapped in bacon on a fried egg with cheese.

VooDoo Dog; Tallahassee, Florida (Photo: VooDoo Dog)

in Bacon / Lists / Pig / Red Meat 29 comments

by forkitude

Adventures of a Semi-Vegetarian: Pot Roast Bolognese Pappardelle

It’s okay, you can laugh at my semi-vegetarianism. Everyone does. I eat meat one day a week at the most. But when I do, it must be high quality; I’m not a fan of hormones or antibiotics or animals crammed into warehouses. Please respect your food.

After coming out of my food coma, I thought I would share this recipe for Pot Roast Bolognese Pappardelle with my fellow ESers because I know you all enjoy a good food coma. However, you must know, there are a few essentials to this recipe where corners cannot be cut:

Use fresh homemade pasta (you can make ahead).
Take time to braise your meat on low (you can make ahead).
Use homemade vegetable stock (you can make ahead).
Use a full-bodied red wine.
Season your sauce with kosher salt and fresh ground pepper and salt your pasta water.

That’s it. If you don’t cut corners, this will be delicious. And yes, even semi-vegetarians will like it.

Pot Roast Bolognese Pappardelle

in Recipe / Red Meat 4 comments

by BS

America’s Best New Sandwiches, Part 2

Last month ES brought you our list of America’s top 10 new sandwiches. But blogga always said that reader knows best.

Many of you commented on our original story to tell us which of your favorite innovative sandwich should have been included. We chose the ten tastiest suggestions and now present an encore list: America’s Top 10 New Sandwiches, as selected by Endless Simmer readers.

10. Steak Poutine Pita — U Needa Pita — St. Catharine’s, Ontario

What could be better than poutine, Montreal’s signature street food? How about throwing that poutine — cheese curds, fries and gravy included — on a pita, so you can actually eat it while walking down the street? Add some steak and you’ve got yourself one helluva sandwich. And yes, for the sake of U Needa Pita, we’re including Canada as part of America this one time only.

9. Westside Monte Cristo — Melt Bar and Grilled — Cleveland

We’ve said it once and we’ll say it again: there’s no food so good that it can’t be made better by a trip to the deep fryer. Kudos to Melt for being brave enough to test this theory out on the monte cristo breakfast sandwich — honey ham, smoked turkey, Swiss and American cheese — all battered in beer and deep fried.

8. Chacarero — La Sombra — Austin

We’re officially placing money on Chile’s signature sandwich — the chacarero — to become the next bahn mi, and La Sombra‘s version is the most sumptuous one we’ve seen yet. Shiner Bock marinated sliced hangar steak topped with green beans, avocado, tomatoes, pickled cucumbers and spicy mayo, all on a thin, toasty bolillo.

in Breakfast / Cheese / Eggs / Fowl / Lists / Red Meat / Sandwich / Trends 15 comments

by Russell Warnick

Thanking the Pre-Made Pastry Gods: Guinness, Leek and Steak Pie

I’ve been on a little bit of a pastry kick recently. I’m not sure if it’s due to the season and it just seems more homely and warming or the fact that every time my other half bakes he shows me up to my friends. See, I’m the cook in my house and that’s the way it’s going to stay.

However, puff pastry is something I’ve not experimented with and it intimidates me. I’ll spend all afternoon working hard on preparing a delicious filling like this Guinness, Leek and Steak Pie for it all to fail should I not get the puff pastry right — which is why I thank the pre-made pastry gods. Why do I need to make my own puff pastry when I can find it in the frozen food aisle?

The sweetness from the leeks and bold flavor of the Guinness is a perfect marrying of flavors to compliment the meat, the beautiful meat that falls apart to the touch of the fork. So should your pastry making skills fail you, like mine often do, this pie filling would be perfect in a bowl as you are curled up in your leopard print snuggie in front of the television… Did I just say that out loud!

For the recipe, keep reading.

in Recipe / Red Meat 6 comments

by Borracho

Super Bowl Grub: Sliders with Onion Marmalade or Tomato Jam

There are few things more American than the hamburger and the Super Bowl. The two are just meant to be together. And yet, if you’re having a crowd over for the big game, the last thing you want to do is have to slap a couple dozen patties on the grill and miss the game (or commercials). I am a huge fan of prepping stuff beforehand, and it definitely sets a tailgating mood when you begin making hamburger patties at 10am. I use 90% lean ground beef, which can be a little tough to keep moist, but with these sliders, the stuffing and toppings help out in that department.

The ingredients, along with incredibly simple prep, are really what make these work. As for the toppings, I am all for homemade ketchup and use it on many many things, but sometimes you need to up your game. This onion marmalade can be made beforehand and lasts about a week.

in Cheese / Recipe / Red Meat 0 comments

by Borracho

Super Bowl Grub: Kimchi and Apple Brats

I have never been one for slow cookers. I understand the appeal and do not deny the results but I typically take little satisfaction from putting all my ingredients in a crock pot and letting it do all the work. That being said, the Super Bowl is the slow cooker’s — well — Super Bowl. When you have a bunch of friends coming over, nothing is easier than having a portion of the game day eats just simmering away without needing much attention.

And what better to have simmering than sausage? Recently the governors of Pennsylvania and Wisconsin made the typical Super Bowl bet of food/drink from each respective state. Included in Wisconsin’s bet is a selection of bratwurst, cheese and beer. Besides making me want to visit Wisconsin for the first time in my life, it also had me craving some brats. But instead of the typical sauerkraut and brats, I decided to top mine with Korean kimchi, the spicy, funky Korean cabbage dish that is basically what sauerkraut wants to be when it grows up.

in Recipe / Red Meat 3 comments

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