Beef
Tue Jan 31, 2012
Salt and Pepper Smoked Short Ribs
Usually the Superbowl for me is nothing more than an excuse to make as much food to fatten up me and my guests—football is just a side note to the event. Something different happened this year though. Through the post-season, I've entertained and cooked for most of the games and I've found myself more into football than usual, especially with the special surprise the Giants pulled off. So with bigger interest comes loftier goals for food. I was thinking of trading in a batch of wings for pork ribs, but then I thought, why stop there? So I went upward, looking to a bone of meat that can mae a baby back quiver in fear—beef short ribs.
More and recipe after the jump >>
Wed Jan 11, 2012
Bifteki
I really love getting comments/notes/emails from you all with kind words about this here blog—I can check analytics all I want, but there's nothing like hearing from someone who actually tried and liked a recipe. Last month I got one of these such notes from a fan on Facebook, who newly discovered the Meatwave and promptly went for the keftedes. So this one is for Laura, because if you liked those Greek meatballs, you bound to love this bifteki—basically large keftedes with the added bonus of being stuffed with feta.
More and recipe after the jump >>
Thu Dec 8, 2011
Negimaki
I'm totally "that guy" in Japanese restaurants. You know, the one person at the table who doesn't eat sushi and skips 3/4 of menu and goes straight for the tumpura, katsu, or teriyaki put on the menu just to placate people like me. While I'm slowly getting over a lifelong seafood aversion, raw fish has yet to successfully make its way into my diet, and I'm left ordering off of the "kitchen entrees" of shame. In my own messed up mind, sometimes I turn to negimaki—thinly sliced wrapped around scallions—and trick myself into thinking it's some sort of "meat sushi" because it's in a roll form. I know that's incredibly ridiculously, but you can't deny that this is some pretty good eats.
More and recipe after the jump >>
Thu Sep 1, 2011
Beef Satay
I was racking my brain on what type of grand piece of meat I'd present to all of you for Labor Day. The more I thought about it, the more I got a little depressed as the grandness of this grilling holiday is quickly followed with grills being covered and quickly forgotten. It's this that got me thinking about treating the Labor Day lead-up just like any other day on the Meatwave—which still involves a lot of incredibly delicious meat, just without a grand gesture. So what I have prepared for all of my meaty minions are these Thai beef satay skewers, which would be an excellent addition to any cookout menu, even if it doesn't have the presence of, say, brisket or pulled pork.
More and recipe after the jump >>
Tue Aug 9, 2011
Keftedes
Whew, with all those veggies at Virginia is for Meat Lovers, it's best that I get this blog back on track with some hardcore meat, and what's more meaty than meatballs? Pure, uninhibited meat, that's what I'm about right now, and these Greek meatballs deliver on that plus a whole lot more with the excellent and unique flavor of the herbs that define these little balls of goodness.
