Tags
bacon, bay leaves, beef stock, brandy, butter, Carrots, chuck roast, full-bodied red wine, Garlic, ketchup, Mushrooms, olive oil, pearl onions, roasted garlic, Thyme, tomato paste, Worcestershire sauce
Boeuf Borguignon is THE quintessential beef stew. And Julia Child’s is the best. I’ve been making a version of this for decades and it’s never failed me. Don’t let the list of ingredients spook you. The Goddess has changed a few things, and nothing seems to have suffered for it. Continue reading
Sloppy Joe’s are pure comfort for me. They were always my birthday request, with tons of raw onion slices and dill pickles. I’m have a momentary ecstatic longing for my 8th birthday! So, why no make them now? Why long for something so delicious? 
Tonkatsu, simply put, is the Japanese version of chicken-fried pork cutlets. Usually the breaded pork is deep-fried, but we’re going to shallow fry the cutlets and serve them with homemade “Bulldog” sauce…yum! 
Nothing says Sunday dinner like a nice hunk of roast beef, right? Some good gravy, roasted or mashed potatoes, maybe some green beans, asparagus, carrots or rutabaga…these, however will only be bit players. It’s all about the meat. Now, doesn’t that just scream “Sunday dinner, call the kids”? 
Russian dressing? No. This is really more of a spread or dip. It’s this creamy version that absolutely makes a perfect Reuben sandwich. I love Reuben sandwiches. I think they are my favorite grilled sandwich and largely it’s because of a good, thick schmear of this little bit of heaven. This is pretty decent on a burger and it absolutely makes a roast beef sandwich. Oh, yeah…you can actually dress a salad, with it too! 
I hope you are familiar with the Asian chef, Ming Tsai. He did a series on PBS and he had a restaurant in the Boston area, Blue Ginger. Anyway, this is based on a recipe from one of his books. They are so good, sloppy and just plain delicious. I think they’re better the next day. 
Sloppy Joe’s were always my birthday request when I was but a wee one. I still love them. My mother made hers with tomato soup, but I tend not to use canned soups…I think it might just be a bit of snobbery on my part, because there really was a reason I asked for them every year. They were sublimely delicious! 
This is a nice alternative to the typical shrimp cocktail. Also, it has dill. Dill is an underused herb and it’s a great foil for shrimp. Ketchup adds a little touch of sweetness and the lemon juice adds a nice little acidic bite…balance. It’s all about balance, Baby! 
Salisbury Steak is just a lovely way of saying that we’re looking at a thick hamburger “steak” with gravy. And I’m all over that. I hate those thick burgers, that in order to eat them you have to unhinge your jaw, like a python. I always eat those types of burgers with a knife and fork anyway, so why not add some terrific gravy? 
