Pan-seared beef filet with pearled barley salad

Steak and barley—nothing odd about this couple

Originally appeared in the August 11, 2011 edition of The Southside Times.

Just because you hear the word “steak” doesn’t automatically imply “heavy.”  Today, I’m talking about filet mignon—appealing to stout appetites in the mood for something filling, yet dainty enough to guard off guilt.  And buying this coveted cut of beef doesn’t mean breaking the bank.  A thick, center-cut filet will do the trick for a duo of diners.  This is a summertime dish, after all.  Read more here: (more…)

Classic meatballs

A memorable meatball

Originally appeared in the December 02, 2010 edition of the Southside Times.

The term “comfort food” is frequently repeated around this time of year, it’s sort of a catchall for describing dishes which are both sentimentally soothing and unapologetically hearty.  You know:  Meat-and-potatoes stuff.  And nothing embodies the cozy elements of comfort food better than the classic meatball.  When properly prepared, a simple meatball not only satisfies the most demanding appetites, but—like all comfort foods—holds the potential to produce a brand new batch of memories.  More after the jump: (more…)

Published in: on December 2, 2010 at 9:22 pm  Comments (1)  
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Boeuf bourguignon (beef burgundy)

Cooking with love a la Bourdain

Originally appeared in the September 30, 2010 edition of the Southside Times.

Henry James said “The great thing is to be saturated with something—that is, in one way or another, with life; and I chose the form of my saturation.”

Ten years ago, I was a fairly naïve guy from the south side of Indy, living in Chicago and attending culinary school—wrist-deep in demi-glace and mirepoix.  I couldn’t articulate it with James’ accuracy and eloquence, but I suspected that I’d tapped into the rhythm of something uncommon in which to be saturated.  Read more after the jump: (more…)

Published in: on September 30, 2010 at 12:36 pm  Leave a Comment  
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New York Strip, Cremini, and Bok Choy Kebobs

Keys for successful kebobs

Originally appeared in the August 12, 2010 edition of the Southside Times.

Spell them—pronounce them—any way you like:  kebob, kabab, kibob…the list goes on and on.  Other cultures know the skewered foods as souvlaki (Greece) or satay (Indonesia).  But really, all you need are three elements—meat and / or veg, a stick, and fire.  From there, well, the show’s all yours.  Read more here: (more…)

Published in: on August 12, 2010 at 4:22 pm  Leave a Comment  
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