Red Meat - - Page 6

by snebbu

Bender Enders and 50-50’s…OH MY

Go ahead and stare, it’s okay. In fact, it is totally justifiable. Having trouble finding words? Let me help: BACON grilled cheese, juicy burger, cheese, fried egg, BACON grilled cheese. Drooling? You should be. And guess what? I did not find this place through”Diners, Drive Ins and Dives”, or online, or through some tourist trap. This was found through word of mouth and in fact, in Bethlehem, PA, which is near the boonies (where I live).

The place: “The Wooden Match.” Their slogan: “Beer. Meat. Cigars.” Yes, it is a cigar bar. When first told about this, I figured I’d get a good beer, cigar, and have some wings. While the CRAFT BEER and cigars did not disappoint, the food far exceeded expectations. Even the plain burger was good. Bringing other friends to experience this greatness, we finally mustered up the courage for the “bender-ender.” Just read the description again…I really don’t think I need to say more.

by snebbu

Double Your Condiment Opportunity: Spiral Dogs

Are you prepared for Memorial Day? Probably not if you just said “spiral what?” I like my dogs slightly burnt, or as known in the culinary world—caramelized. I like a crispy snap when I bite into the dog. Hot dogs should never be boiled, put on rollers, or microwaved. The only way they should be cooked is on the grill and..spiral cut. You may even be able to call these gourmet at your next barbecue; all of your man friends will really take note of it. But what they WILL take note of is that every single bite of these wieners is caramelized crispy, and snappy.

Not enough for you? What if I told you that spiral cutting your frank optimizes condiment opportunity? Yes – opportunity. Sure, mustard is standard, ketchup is great, both are even better. I know you see those chopped onions, chilli, relish, maybe even baked beans—but where is the space? Well, now you have the opportunity to double your condiments—without suffering from soggy bun syndrome.

in Holiday / Red Meat / Trends 1 comments

by BS

Hot Dogs Go Haute

Where else? Porklandia. The city that brought the world the maple-bacon donut returns with its latest feat: a seriously gourmet hot dog trend. Here are five ways Portlandians are eating their wienies right now.

1. The Pretty Dog

First up, Olympic Provisions takes your basic hot dog structure and makes it, well, beautiful. Their hand-linked Applewood and hickory smoked footlong pork frankfurter comes with artful drizzles of ketchup, dijon, onions, and house-made relish.

2. The Everything Dog

Fine dining Mexican restaurant Xico offers their own take on an Arizona favorite: the Sonoran hot dog: Grilled Nathan’s All Beef Frank, bacon, salsa verde, eye-of-the-goat beans, cotija, crema, and pico de gallo.

3. The Chili Cheese Dog

Portland Penny Diner, the new restaurant from James Beard Award winning chef Vitaly Paley offers up the Stanimal, which saves the exciting stuff for inside the wiener. A footlong hot dog is packed with oozing cheese and green chile, topped with sauerkraut and grilled onions.

in Food Travel / Red Meat / Restaurants / Trends 0 comments

by Emily

Southern BBQ Brisket Hash

I’m a big fan of breakfast for dinner. Well, actually, I don’t really like pancakes or scrambled eggs or anything for dinner…. let me rephrase. I’m a big fan of adding a fried egg on top of whatever I’m having for dinner. That’s more accurate. (I think by this point, most of the culinary world can all agree that a runny egg yolk makes anything better, any time of day.) Anyway, even though this recipe is pretty dang breakfast-y, I like it for dinner because it’s hearty and balanced.

Take your run-of-the-mill hash – potatoes, onions, shredded beef – and give it a southern twist. We’re talking a hash made of sweet potatoes, collard greens, caramelized Texas sweet onions, and smoked brisket, topped with a fried egg and drizzled with BBQ sauce and Louisana hot sauce. Giddy up.

Southern BBQ Brisket Hash

in Breakfast / Eggs / Recipe / Red Meat 3 comments

by hungry monster

Artsy Photo of the Day

Got leftover mac & cheese? Stuff it in a burger!

You’re welcome.

in Cheese / Photos / Red Meat / Sandwich 2 comments

by Russell Warnick

Simple Seasoning, Sharing of the Rib-Eye

Simple is best, sharing is better. I was fortunate enough to be given a 32oz bone in rib-eye, a cut of meat that I’ve never cooked before, and something that completely terrified me. Sure I’ve cooked big chunks of meat before, but nothing as special as this. There aren’t many recipes or instructions out there on how to cook a slab of meat that size, I didn’t even know how many people it would serve – of course I could have just saved the leftovers for myself – but where’s the fun in that? I went simple, and small. A couple of friends, a couple of sides and a simple seasoning of salt and pepper, there was plenty of fat on this bad boy that no added oil was needed.

A rubbing of s&p, a searing of about 6-8 minutes on either side in a heavy skillet, and a roasting of about 15-20 minutes until it reached about 120 degrees was all it took. Accompanied by a few sides of sauteed leeks, creamy parmesan mashed potatoes and roasted carrots, this was a perfect meal for two hungry friends and myself. The fun of cooking like this is the sharing of the meal, cutting the meat at the dinner table, it really is a great way to cook and entertain. Something I plan on doing more of.

Check out a few more photos after the jump.

in Personal / Red Meat 1 comments

by BS

The Endless Road Trip: Copenhagen, the Prettiest Food in the World

So, I could tell you guys all about my recent trip to Denmark, and all of the ways that Copenhagen totally deserves its status as the darling of the local-foraged-organic food movement. But really, there’s no need to say anything about the food here, because all you have to do is look at it. Seriously—how the hell do they get all of their food to look so goddamn beautiful???

As previously mentioned on ES, these people know how to make a freaking sandwich for serious. These avant garde smørrebrød (how cool are øs?) are from Aamans sandwich shop, which actually just opened a branch in NYC. Left: smoked salmon with flower-pickled carrots(!),smoked cream cheese, shallots and watercress. Right: New potatoes with tarragon emulsion, chives, radish, and crisp potato chip strands.

They taste even better in the park! Venison pate with juniper and schnapps, plus apple/celery salad and “bacon-nut crunch.” Sirloin with horseradish, remoulade and crispy onions.

If you thought Danish people aare all fancy foodies, you may be surprised to know they loooooove hot dogs. Artisan, gourmet hot dogs, obviously, with helpful signs that graphically explain that they come served in standard buns, weird fransk buns that have the ketchup or mayo stuffed inside, or on a plate.

We went plate. Can’t resist more crispy onions.

in Bacon / Cheese / Featured / Food Travel / Photos / Red Meat / Restaurants / Sandwich 1 comments

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