If you're looking to wow a hungry man with a messy, delicious meal, look no further than these Sloppy Joes. Packed with beef, slathered in BBQ sauce, and sandwiched between two fluffy onion brioche buns, this recipe is not to be missed.
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Tuesday, August 23, 2011
Wednesday, July 13, 2011
Date Night: Twin Dragon
Crispy Egg Rolls
Since 1962, Twin Dragon has offered quality Chinese food prepared fresh by chefs trained in China, Hong Kong and Taiwann. Nestled on W. Pico Blvd in the heart of West Los Angeles, the family-run business prides itself on its innovative, healthy cuisine. Quinn and his family have been going there for years, and we've stopped by on several occasions to feast! Each entree runs around $7-9, but can feed 2 people to the point of immobility, as well as provide a hefty sum of leftovers. This spot is great for a family event or quiet night out.
Friday, June 10, 2011
Travel Tastes, New Orleans: A Mano
When I spent a week in New Orleans, I tried to stick with the regional cuisine as best I could, stuffing myself to capacity at the festival booths and even taking a 3 hour Cajun cooking class at the New Orleans School of Cooking. Despite my best efforts, I somehow found myself yet again at an Italian restaurant for dinner with my dad before another night in the French Quarter. Most Italian restaurants in New Orleans have a Cajun-kick to them; spicy cream sauces, grilled shrimp or sausage. Though A Mano had all these things, it is run by one of the city in the bayou's favorite chefs Adolfo Garcia (Chef & Owner of A Mano, RioMar & La Boca) and Joshua Smith. Inspired by both Latin and Italian flavors, A Mano serves central and southern Italian dishes from local and sustainable purveyors.
Tuesday, April 26, 2011
Iron Chef Potluck #1, Volume 2: Burgundy Beef Stew & Salmon Diane with Creamy Polenta
Next up on our potluck menu was Sam's Burgundy Beef Stew. It took some of the most prep work, with Sam chopping up onions, potatoes, carrots, and zesting oranges. He browned pounds of hearty stew meat and let an entire bottle of burgundy wine cook for an hour before adding the vegetables. The orange zest and a pinch of sugar were added "to balance out the acid in the wine", and the entire stew simmered for several hours before consumption. Topped with a horseradish sour cream, the result was a rich and tangy stew that I slurped down with glee!
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