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?
Ed's Daily Special
Wednesday, June 30, 2010
What Would Ed Do? (Mount Vernon Grillin')
My mind is percolating with the endless possibilities of this one.
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)
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
Friday, May 28, 2010
Everybody has a blog. I'm Somebody, so now I have a blog too. I'm led to understand people try to focus on certain areas in their self-serving blogs, so I will attempt to delineate what this blog will be about. To wit: Cooking, Food, Southern Food, Restaurants, Recipes, Musings, Food Related Media and whatever else I add later.
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