Wednesday, June 30, 2010

What Would Ed Do? (Mount Vernon Grillin')

My mind is percolating with the endless possibilities of this one.

But, I would stay true to my Southern roots. How 'bout a Jalapeno Pimento cheese smoked and grilled skirt steak on just-grilled flatbread with a side of watermelon/red onion/goat cheese salad?

What Would Ed Do? (Quickfire)

Pie time!

It's springtime in Virginia. There is only one correct answer, and it is a Rubarb/Ginger Pie with a Buttermilk ice cream. Yes, They had plenty of time to make ice cream. If Tracey had time to ruin two pies I'm certain I could have spun a little ice cream

Monday, June 21, 2010

World Cup Week (Every day a dish from a different World Cup Contendah)

Today at Ed's Cafe:
Korean Bulgogi

Had a bit of a scare this morning when our meat order just plain didn't arrive. Took Douglas Adam's advice and didn't panic. I always collect a little extra meat for just such an occasion. a little frozen hanger, a little frozen tenderloin, a little extra NY strip... "Frozen Meat!!!" you say. But not to worry - James Beard himself weighed in about responsibly frozen beef. After many tests at his famous NYC kitchen he found no discernible difference between fresh and frozen. Besides, I've learned that a long as you cut across the grain very very thinly you can't go wrong.
Verdict: Texture is the key, hence the slicing. Everything else is gravy.

Other dishes today: Miso-seared Cod
I've done this one before, I'll take a little blonde miso and some fermented bean curd (similar, but different) and blend the hell out of them with a little Kecap Manis (sweet soy). Previously I was unhappy with the appearance, as it just looks like shiny chocolate smeared on top of white cod. So this time I grated some cucumber with a little diced chive for a tiny green salad on top.
Verdict: Appearance is the key, because miso/cod is a proven winner. The salad brought it across the finish line visually.

Sunday, June 20, 2010