Red Meat - - Page 33

by BS

Food Porn 2.0

It’s finally here! By popular demand, and by Gansie’s insistence that we not discriminate against people based on what genitals they were born with – the tastiest chef contest: male version. Thanks to everyone who suggested the potential candidates in the comments of the first food porn contest. We apologize if your favorite chef wasn’t included, but these men were picked not by the content of their character, but by the availability of embarrassing photos of them on the Internet.

For those of you who don’t waste every waking hour watching the food network, the contestants are, from left to right: beefcake Alton Brown, naked chef Jamie Oliver, dirty, dirty boy Anthony Bourdain, and Mario (can the Italians repeat?) Batali.

Vote, vote, vote! Tell your friends!

[Poll id=”4″]

by BS

Top Chef Recap: Episode 8 – When Bloggers Attack

This week’s Top Chef started out with a refreshingly nice Daniel Boulard judging the quickfire, in which the chefs had to put a gourmet spin on the good ol’ burger. Most of the chefs oddly chose to make fishburgers, with Brian even admitting he was just turning his previous winner, the fish sausage into a fish burger. I was dying waiting for Tom Collichio to say “You do not take a fish sausage, pound it into a patty and call it a fish burger,” but no such luck. Boulard picked CJ’s seared scallop and shrimp burger as the winner.

Amaryllis

That kinda-cute co-worker with an offbeat sense of humor you’re mildly interested in, but you know you could do better…that’s Amaryllis. This tiny Latino restaurant with pink lighting and a strictly Spanish-language jukebox is the restaurant you pretend is better than it is, simply because it’s always around. Whether the chicken is in the form of pollo asado or fajitas, it’s a bit on the dry side; but, live the decadent life and order the lush fried plantains. Start off with the wondrous pupusa appetizer—two fried dough patties filled with pork and cheese, plated with a tangy tomato-flavored slaw and refried beans—or save your appetite for the plato tipico: seasoned grilled beef, two pupusas, buttery white rice, beans and sliced avocado.
For: A neighborhood joint that is almost the jam.

Entrees: $7-$12. 202-483-2027. 1654 Columbia Rd, NW.

Originally in the Onion / DC local edition / July 12, 2007

Photo: Plant of the Week

in Cheese / Fowl / Red Meat 0 comments

by gansie

Walking the Flank

When I first started my venture of all things cooking, I wanted (and still do) everything and anything related to cooking, even if I had no idea what to do with it. I bought over-priced, exotic spices, every utensil imaginable and a small, vintage (the cool word for used) cast iron skillet from the flea market at Eastern Market.

My cast iron skillet sat around for literally 3 years because I was so afraid of all the maintenance that it required. But after I received cookthink‘s weekly email, root source, all about flank steak and the ease of putting it in the cast iron and under the broiler, I thought I’d give it a try.

Marty’s

Nothing says “Welcome!” like baskets of free, fresh popcorn, and that’s exactly how Marty’s greets you. The bar makes room for locals, Barracks Row Marines, Hill staffers, and of course, popcorn. There are TV’s too, turned to sports or CNN — you know how it is in this city. The place is a “family-friendly” zone, but the roof is usually empty if you need an escape. As for the food, don’t even open the menu of regular bar fare — just decide if you want the 9-ounce or 6-ounce Marty Burger. The Marty Baby Burger comes with a side salad, but trust your instincts and sub in the large steak fries. Just don’t go on Wednesday, as the prime rib special commands a full house.
For: A perfect burger that cures a tequila hangover, minus the pitcher you’ll be drinking.

Entrees: $7-$18. 202-546-4952. 527 8th St, SE

Originally in the Onion / DC local edition / July 5, 2007

Photo: Marty’s

in Red Meat 2 comments

by gansie

Bistrot Du Coin

Not everyone in this country hates the French, and that’s fully apparent at the rowdy Bistrot Du Coin: Mussels, fries, and (fake?) French accents run wild in this two-level drunken haven. Start by sharing the perfectly dressed mesclun salad (forget the French onion soup,) and you can also get away with splitting a grown-up version of mac and cheese: [baby] ravioles du royan, which has a thick cream sauce with Swiss and gruyere. But, please, save room for the best steak deal in town— le steak maison, an enormous flat, long and juicy cut of beef topped with butter and fresh herbs. You’ll want to smother it with a gravy-boat sized portion of bernaise sauce, and hey, no one would blame you—but you’d be better off saving some to dip the fries in.
For: A steak dinner that doesn’t need an expense account

Entrees: $15-24. 202-234-6969. 1738 Connecticut Ave., NW

Originally in the Onion / DC local edition / July 5, 2007

Photo: Bistrot Du Coin

in Red Meat 5 comments

by Edouble

Chimi what?

Chimichurri! This is an Argentine sauce that you eat with steak, mmmmmm…it’s f’in fabulous!

Here’s what’s in it:

Olive oil (about a cup)
Red wine vinegar (about a cup)
Chopped, fresh parsley (lots)
Garlic (lots)
Crushed red pepper flakes (a tablespoon)
Oregano
Salt (optional)

These are rough measurements since I never measure, but you can figure out the mix you like best. Point being that you stir all of this up in a bowl and then when you’ve got your nice grilled steak all sliced up, you drizzle this (or spoon it) onto every bite and good gravy it’s good.

Photo: Tenurecollegerfc

in Red Meat 3 comments

« Previous