steak - - Page 2

by snebbu

Movember Eating: Top 10 “Manly Mo Foods”

Happy Movember! Don’t get me wrong—I’m excited for Thanksgiving, but this is important too. The Movember campaign raises awareness of men’s health issues (particularly prostate cancer and testicular cancer). Ladies have pink—us men have something a bit more permanent and…natural. That’s right, a mustache. Hopefully you’re noticing more men fashioning a stash recently; raising awareness and “changing the face of men’s health.” So next time you see someone with one, please say “Happy Movember.” In honor of Movember and supporting the cause to raise awareness of men’s health issues, I bring you the top ten manly “mo foods” to feed men or to enjoy with men. Onward…

10. Deep Fried…Anything?

Really—what isn’t good deep fried? Pickles, Twinkies, hostess cupcakes (so sad, I know), snickers bars, even butter. I really don’t think there is much that is not better when battered and fried. Men enjoy fried foods—we all do. But more than that, odds are you are eating it on a stick and getting messy.

(Photo: BS)

9, Meatloaf

Elf has his main food groups, while us men typically enjoy our own three: meat, beef, and beer. Don’t ask about the logic, just trust me that it’s there. I love meatloaf. What’s better than tossing meet together, baking it in the oven, and slathering ketchup over it? Well…maybe Katt’s recent turducken of meatloaf concoction (which I’m pretty sure includes at least two of the three men’s food groups). (Note from ML: MAAAAAAM! THE MEATLOAF!)

(Photo: Katt Kasper)

by Emily

Smoky Southwestern Steak & Sweet Potato Chili

It’s always a bit difficult for me to surrender to the changing of the seasons this time of year; summertime is my favorite and I’m always reluctant to bid it farewell. Plus, here in Texas it’s still in the 80s most days, and I feel like I should be hitting the swimming hole rather than cozying up to the fireplace in a chunky sweater. The silver lining to my autumn blues is that I love, love, love fall flavors. I can mix pumpkin or sweet potato into practically any dish and call it an improvement.

On one of the rare gloomy, rainy days we’ve had so far this year, my roommate Dayna and I decided it was chili time. I detest canned chili (obviously) and even homemade, traditional ground beef chili gets slightly boring. My favorite chili recipe is one I created incorporating all of my favorite fall tastes. It’s hearty and comforting, yet very healthy and simple to make. It incorporates a smoky southwestern flair, thanks to the addition of chipotle peppers in adobo sauce. It uses steak instead of ground beef, black beans and corn instead of kidney beans, pumpkin to add richness and bulk… basically, this is not your average chili and that’s why I like it.

Smoky Southwestern Steak & Sweet Potato Chili

in Recipe / Red Meat 1 comments

by Katt Kasper

Friday Fuck-Up: The Gremlin Incident

The kitchen Gremlin. I have one. And he only makes his presence known when I’m cooking for company. I do occasionally like to cook outside of my comfort zone, and in the past I’ve discovered new dishes and taste combinations that I hadn’t expected, and was so blown away that I couldn’t wait to master and introduce them to my family and fellow foodies. But then, HE appears and all hell breaks loose!

I have two dishes that I have previously produced in world-class fashion and couldn’t wait to share with others. One is the classic béarnaise sauce. I loves me some steak, and I can’t think of a more perfect, decadent accompaniment than a just-made, thick, buttery béarnaise. The first three times that I attempted this sauce it came out perfect! I couldn’t wait to have the gang over for a French gorgy, and watch their eyes roll up into the backs of their heads after they took their first bite of a perfectly cooked dry-aged filet mignon smothered in the crack cocaine of butter sauces.

But the Gremlin had other ideas and decided at the last minute that a greasy version of egg drop soup would (for some evil reason), be the only sauce that came off my cook top. A hurried second attempt produced a scrambled egg dish that looked like yellow cottage cheese. What the hell? I had this down! I could feel the ghost of Julia Child bitch slapping the back of my head as I whipped up a sorry version of a Dijon crème sauce in its place.

My second Gremlin dish is one that I initially tried on a dare.

in Featured / Fish / Personal / Red Meat 0 comments

by snebbu

100 Ways to Use Beer in Food and Drinks #12: Steak

BEEF, it’s what’s for dinner (and beer). Really, you can’t go wrong with beef and beer (unless you’re one of those stuck-up vegetarians…no offense of course). At first I was thinking I’d just soak a nice cut of steak in some stout, maybe crust it with espresso, and call it a day. Then, the genius of my other half suggested shishkabobs.

With the sweltering heat after a day at the beach, it was the perfect time to grill up some raw meat, veggies and shrimp. I don’t believe in segregation, so I’m all for including the shrimpies with the beef. But before I get ahead of myself—onto the beer potion.

We decided on some homemade teriyaki sauce. Teriyaki sauce is one of those things that should be sweet and tangy with just a hint of a bite to it. Turns out, finishing the sauce with a good brew gives it a complementary tang. When used as a glaze or dipping sauce, you can actually taste the beer as an end note of this beefy chef-d’oeuvre.

We used it as a marinade and let the steak bathe in the sauce for a long time before finally grilling it. We also marinated the shrimp in it, which was equally titillating. Brushing some veggies (and pineapple) with the sauce when it hit the grill gave them a little extra sizzling flavor too. Finally, I made corn roasted on the grill, in husks—the only way to truly have corn on the cob. It’s a great recipe for a summer day to impress your friends. You’re welcome.

Beer Infused Teriyaki Sauce

in Recipe / Red Meat 0 comments

by BS

Nachos Gone Wild!

With football season kicking into high gear, it’s about time for some serious snack talk. But you know us ES-ers aren’t gonna just crack open some Tostitos spicy cheese dip and call it a day. These 10 recipes are taking nachos to a whole new level.

1. Greek Nachos

Pita chips, ground lamb, and tzatziki stand in for the usual Mexican ingredients in this inventive Mediterranean take on Nachos.

Greek nachos recipe from elly says opa!

2. Chimichurri Nachos

It’s Argentina’s turn to get creative, topping their nachos with grilled steak and the country’s signature cilantro sauce.

Chimichurri nachos recipe from The Girl Who Ate Everything.

3. Totchos

Yes, that’s tater tot nachos, and really, can anyone argue nachos wouldn’t be better when you replace the chips with crispy fried potatoes?

Tater tot nacho recipe from Riley J. Briggs.

4. Pasta Nachos

At San Francisco Italian restaurant Puccini and Pinetti, wonton wrappers serve as the base for Italian nachos topped with marinara sauce, fresh mozzarella and basil.

Recipe for pasta nachos.

5. Grilled Nachos

Once again proving that any food that tastes good tastes even better cooked over a grill.

Grilled nachos recipe from Jenn’s Food Journey.

Next: Potato chip nachos, dessert nachos and more

in Cheese / Desserts / Featured / Lists / Pig / Red Meat / Restaurants / Top 10 Lists / Trends 1 comments

by gansie

Attack of the Meme: The 15 Best Food Charts

According to well, me, and this article, tumblr is the new twitter. And I can’t get enough of I Love Charts for their hysterical, progressive and, of course, food-focused content. Here’s the best 15 food charts from the past few weeks. Yes, weeks, they post that much.

15. Dirt Gets Such a Bad Rap

(Photo: Fake Science)

14. Top Left, Please

(Photo: Bad Postcards)

13. Truth

(Photo: Extremely Moderate)

12. Everything is Better in Japanese

(Photo: Interior Design Room)

11. #5

(Photo: Sound of Science)

10. Where’s Coddled?

(Photo: Flowing Data)

9. Apparently “The Jitters” is a Technical Term

(Photo: Unclear)

8. Chanukah Wish List

(Photo: Zouch)

7. What Is a Cheeseburger, Alex?

(Photo: Zouch)

6. Team Sriracha

(Photo: The Sriracha Cookbook Blog)

Next: The top 5

in Drinks / Eggs / Featured / Lists / Trends / Veggie 6 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

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