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Souvlaki, which means “little skewer” in Greece, came to the U.S. with Greek immigrants and became a staple of street carts, Mediterranean restaurants, even diners. When you grill chunks of meat on skewers, you’re making souvlaki. Kebabs are the Arabic word for the same thing. The protein can be beef, chicken, lamb, pork, a plant-based…
Continue reading “Summer Souvlaki Recipe: Dips For Grilled Meat On Skewers”
August 13th is National Filet Mignon Day. The simplest way to garnish a steak is with a pat of butter, or a compound butter like blue cheese butter, garlic herb butter or truffle butter (photo #2). While we’re fine with steak sauce with a sirloin steak, a tender, subtle cut like filet mignon benefits from…
Continue reading “TIP OF THE DAY: Serve Multiple Sauces With Filet Mignon (Or Other Steak Cut)”
[1] These “flowers” are simply polka dots pulled together with a toothpick (see the video below; photo courtesy Gardenia | NYC). [2] Any food that isn’t made in a sauce can be decorated (photo courtesy Shalit Foods). [3] Keep your favorite sauces in the fridge, ready to squeeze (photo courtesy Pure Joy Concepts). [4] You…
Continue reading “TIP OF THE DAY: Plate Decorating With Sauce”
Only ice cream and cake surpass cheesecake on American restaurant menus, says Flavor And The Menu, a magazine and website for restaurant chefs. The article points out that plain cheesecake is a blank canvas, waiting for an artistic or flavorful treatment—or both. The next time you plan to bake a conventional cheesecake, consider playing around…
Continue reading “Pimp Your Cheesecake: Enhancements, Garnishes & Sauces”
America’s major food manufacturers pour sweetener into everything from soup to salad dressing, so that products like barbecue sauce, which normally have their share of sweetener, are tantamount to “meat sugar.” But when Lawry’s 30 Minute Marinades, along with McCormick’s Grill Mates packet seasonings, arrived at our door, we gave them a try. And thank…
Continue reading “NEW PRODUCT: McCormick & Lawry’s Sauces & Marinades”
