Red Meat - - Page 7

by BS

Edible Arrangements for Dudes

While most of you are focused on candy and flowers and all that shit this week, I want to make sure you know about the existence of a much more important gift-giving development: Thanks, Bro—a thank you basket service just for, well…bros.

As gender non-normative as we like to be here at ES, let’s face it: you just can’t send a guy friend a fruit basket. (Aside: this is not true. If anyone wants to send me a fruit basket, I’ll gladly accept. But still.) Enter: Thanks, Bro. The New York-based service, which just went nationwide, allows you to send a thank you gift to a friend consisting of just two things: beer and beef jerky. Your bro gets to pick out what kind of thank-you beer he wants, and with the jerky you can either go the high-quality route, sending SlantShack’s Wild Rubdown Jerky, a grassfed North Dakota beef option encased in cayenne and brown sugar, which really brings out the delicate earthy tones of the—DAMNIT I couldn’t stay bro-y even for a minute!—or you can go with the “Fuck You, Bro” package, opting to send a single Slim Jim and s six-pack.

by cyborg

The Endless Road Trip: Colombia–It’s More Than Just Coffee!!

Editor’s Note: Colombian-born, Oklahoma-educated, lover of avocados…sounds like an ES-er! Please welcome our newest contributor, Cyborg.

I know, I know, you’re probably thinking: “There’s more to Colombia than coffee (and drugs and violence)—say whaaa?” to which I say “Damn the media AHH!!” but there is. From a Colombian foodie to you, let me open your mind to a new world of opportunities and deep-fried dreams.

First of all, let me get this off my chest and I’m sorry for what I’m about to do but the world needs to know: America has robbed its people of avocado greatness. Last time I was in Colombia I decided to take photographic proof of what the real deal is so voilà. Buenos dias, avocado the size of my face!

OK, now that I’ve set the record straight, let’s get serious. Here are four can’t-miss Colombia foods.

1. Arepa Rellena

Where do I even start? Imagine a corn patty that you stuff with eggs, cheese, shredded beef, and/or chicken and pretty much anything your heart desires; and then you deep fry it in heavenly oil. The result? Oh Em Gee you wanna call this place your new home. Not convinced? Spread some suero costeno on that puppy and it’s a first class ticket to foodtopia. Suero costeno is the Colombian version of sour cream but it tastes more like cream cheese, which gives it that perfect amount of slight acidity that makes you go NOM!

2. Plantain Platters

Now, on to some serious food for thought. What in the world is better than fried chorizo, spicy guac, thick bacon and meaty chicharrones??? ALL of the above served on a dish made of deep fried plantain is the correct answer!! Yes, this happens and it’s glorious!!!!!

Also, note the bean dip and hot sauce dip on the side cause–duh, who doesn’t wanna dip all of this stuff in hot sauce and beans? Man, if this doesn’t make you wanna book a ticket right meow, I know what will, and the answer is: Ajiaco.

by tvff

Fast Food Review: Taco Bell's Cantina Steak Burrito

I’m an unabashed Taco Bell fan. It’s in my rotation of Friday night takeout options and I even braved the wilds of Orange County for the opportunity to visit their test kitchen and see where the magic is made. I’m pretty regular in my routine. I usually stick with a basic burrito, maybe a taco and almost always a beef Baja Chalupa, although I do occasionally swap it out for the not-on-the-menu-but-available-if-you-ask-nicely Volcano Beef Chalupa.

I have to take my hat off to them for the success of scientific breakthroughs like the Doritos Locos Taco, though that sort of thing always struck me as gilding the lily a bit. But what about a new product line that wasn’t a gimmick—one that stressed high-quality and fresh ingredients? That’s where the Cantina Steak Burrito comes in.

Taco Bell’s introduction of the Cantina menu was intriguing. A trip to your local shopping center will make it clear that Taco Bell is facing competition, so it was only logical that they would fend off the challenge and take advantage of the public’s desire for a more sophisticated option. So, after seeing my wife order it on a few occasions, it was time for me to see if Taco Bell had found the sweet spot between their affordable options and the higher-end products offered by its fast casual foes.

in Red Meat / Restaurants / Sponsored 3 comments

by Twin Tastes

A Slice of Arancini

Originating in Sicily and often coined “rice balls” in Italian-American eateries, arancini are the ultimate crispy, melty snack. The tennis ball-sized spheres of risotto are filled with ground meat and cheese, coated in breadcrumbs, deep-fried and served atop a pool of marinara sauce. The name is derived from the shape and color which is reminiscent of an orange, “arancia” in Italian.

While arancini are incredibly enjoyable as snacks, we decided to revamp the traditional, crunchy cheesy orbs and transform them into a savory tart.

Our Arancini Tart is an elegant auburn display that when sliced, reveals a decadent ragu–an impressive entree at any dinner party.

Arancini Tart

in Cheese / Recipe / Red Meat 1 comments

by Emily

Don’t Mess with the Classics: Beef Stroganoff

Certain chilly winter days call for rich, comforting dinners. Usually I try to mix it up and make funky new recipes, but sometimes resorting to the classics just feels right. This is where one of my personal home cookin’ favorites, stroganoff, comes in.

I don’t have any grand introduction for this dish. Really, what more can you say about beef cooked in a rich, creamy mushroom gravy?

Just a few pointers: Don’t skip the addition of the peas. I guess it’s an individual preference, but I LOVE the sweet pop they add to this dish. Also, I know you can serve this over any type of noodle or even rice, I guess, but I can’t imagine my stroganoff smothering anything other than egg noodles. Like I said, this is a classic, and that’s how my family has always made it! Finally—this is a no-brainer—don’t skimp on the sour cream. Nobody said you were cooking this to be especially healthy. Adding a splash of skim milk is not gonna cut it here. I always end up adding way more sour cream than other recipes recommend, and I’m okay with that.

(My) Classic Beef Stroganoff

in Recipe / Red Meat 0 comments

by BS

Bacon Lattice Pulled Pork Potato Pie

Advance apologies to anyone who has made any kind of New Year’s resolution, because this almost certainly breaks all of them. But it simply has to be shared. Attention must be paid.

My girlfriend recently proposed making Cowgirl’s Country Life’s bacon-topped pulled pork pie and I, well, just about proposed to her…Check out the link for the full recipe, but here’s the play-by-play:

1. Potatoes

Sliced thinly and spread across a cast iron; topped with some mysteriously awesome pork spices we picked up in Denmark this summer

2. Pork

This is a great way to use up the leftovers from slow cooker pulled pork. We also added some extra BBQ sauce.

in Bacon / Cheese / Featured / Pig / Recipe / Red Meat 1 comments

by Katt Kasper

High-Dollar Holiday Alternative: The Special Salt-Encrusted Sirloin Sensation

Prelude- Let me explain why this particular recipe contains no accompanying pictures; the reason is that THIS year I am planning to make this dish for my New Years Night Party, and I feel that this is such a great alternative to lavish, overdone traditional holiday meals that I didn’t want to wait until after the new year to post the recipe. Plus, I can usually only afford to make this dish once a year so please accept my picture-less apology.

When I was growing up I always looked forward to the holidays. Thanksgiving, Christmas, and Easter were ‘The Big Three’ when all of the aunts, uncles and grandparents would gather each of the extended families of cousins and other in-laws, and would have a huge afternoon-into-evening dinner party. This went on from the time that I was a baby into my early teens and, although I loved those times, the one thing that always bugged me was this; the menu never changed. Because it was always the same group of people, and because everyone had to make or bring their own special ‘signature’ dishes, it was a constant combination of all three holiday menus. There was always a massive turkey, a giant ham and 2 different types of polish sausage (pork and beef), along with the green bean casseroles, creamed corn, pumpkin pies, crescent rolls, etc. This happened three times a year, EVERY year from my birth until I obtained a drivers license. (Yes! Thank you Jesus!)

This is why I prefer to have non-traditional menus during MY holidays. I want something that I don’t eat during the year but that I look forward to making and consuming. Something laid back and casual, but decadent, naughty, rich. Something that that is so expensive to make, you couldn’t afford to eat it out at a restaurant. I’m going to share one of those recipes now. This particular one works great with any of the ‘Big Three’ holidays, but is also perfect for poker parties or during the playoffs–provided you collect a cover charge at the door. It’ll feed at least 8 so plan accordingly. This ain’t cheap, but it’s worth every cent!

Presenting, what I like to call “The Special Salt-Encrusted Sirloin Sensation” or, “Some Real Expensive Meat Thrown In a Bunch of Butter.”

in Holiday / Personal / Recipe / Red Meat 3 comments