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Recent Posts
- Bye, Bye, Holidays — and a Crazy Stuffing Recipe for Next Year
- Fleming’s Prime Steakhouse & Wine Bar in Walnut Creek
- Silicone and Garlic: Just Say No
- New Costco Product: Hot Smoked Norwegian Salmon
- TEPCO as Dishware Obsession
- Happy Easter 2011!
- Jazzed-up Matzo Brei for Breakfast
- Open Letter to Costco II
- Merritt Restaurant & Bakery in Oakland—not so good at first try
- Cafe Leila in Berkeley
- Easy Chocolate-covered Strawberries for Valentine’s Day
- Make a cheese souffle at home
- Did a “drive by” at Delhi Dhaba & Chaat in San Pablo (CA)
- Affogato: Quick, wonderful dessert
- Kirkland Fresh White Truffles
Tag Archives: meat
Stuffed Peppers with Ground Meat, Farro & Feta in Lemon Sauce
The gist of this post is: farro better than rice in stuffed peppers, in my opinion. My Mom always used rice, lots of tomato product and green bell peppers in her version, which I still love, but I do something different that … Continue reading
Posted in Recipes
Tagged egg-lemon sauce, farro, greek cuisine, ground meat, lemon sauce, meat, red bell peppers, stuffed peppers
4 Comments
Indian-style Sloppy Joes
Here’s an odd recipe I concocted one afternoon when I had ground beef and pork on hand and not a whole lot else. I thought about sloppy joes. My Mom, who’s German, would not often make something so “American,” but she … Continue reading
Posted in Markets, Products, Recipes
Tagged ground meat, indian cuisine, MDH spices, meat, sloppy joes
4 Comments
Thai steak salad
I had a large piece of leftover tri-tip (end of the bottom sirloin) on my hands the other day and wanted to use it as-is, since it was nice and rare. One of the best ways to use leftover steak … Continue reading
Bo Kho – Vietnamese beef stew
One of my favorite Vietnamese dishes is thit bo kho, or beef stew. You often see it on menus as ‘beef stew noodle soup,’ and it comes in a big bowl with rice or egg noodles. In Southern Vietnam it’s … Continue reading
Your basic tripe stew
We love tripe. My Mom is from Germany, and her family ate everything edible on an animal, and passed that principle down to me. I often have tripe at dimsum, and it’s a real treat. It’s usually served two ways. Honeycomb … Continue reading
Ribs for Super Bowl weekend
I don’t care about the Super Bowl but I care about ribs. Ribs tend to be on sale now, so it’s a good time to pick them up. I found spare ribs (cut from the bottom portion of the ribs … Continue reading
Pork loin & bacon fat-sauteed cabbage sammies
I have some leftover mustard-encrusted pork loin roast from the day before last, and I just saw 3/4 of a head 0f cabbage in my vegetable crisper, which makes me happy I saved the bacon fat from the BLTs … Continue reading
Savory oatmeal
This may not be the most attractive dish to photograph, but it’s tasty. While I love hot breakfast cereals, I am not always fond of having them sweet, so I came up with this savory version a few years ago … Continue reading
Eisbein
Being no stranger to all edible parts of an animal and coming from German farm stock via my maternal grandmother, I like to make Eisbein (pork hocks) once every couple of years. There are many recipes for this traditional German dish … Continue reading
Jon and bacon
Trays of bacon in the kitchen mean only one thing: Jon is here. Yes, I don’t use a frying pan. I blast it in the oven at 400 deg. F. (convection), turning it over once during the process. I don’t want … Continue reading
