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Bao buns, encasing a filling of char siu pork, are a popular dim sum item in Cantonese restaurants. Old-timers usually steam them until fluffy white. Immigrant chefs who came to America discovered that when baked, the buns turned golden and pleased the locals. What they got was sort of an Asian hamburger.
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Béarnaise sauce, a sharp buttery sauce with red wine vinegar, shallots, egg yolks, and tarragon, is truly a special occasion sauce. But one to look forward to. It is THE sauce for grilled and sautéed meat or fish, much less a foundation sauce in French cookery.
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It’s September and still hot as blazes. While we often think of the slow cooker for those long cooked winter stews, the slow cooker is the premier tool for summer cooking as well. Think of turkey breast, pork roasts, even lamb shanks.
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It seems like burgers are in vogue. Teheheheh. Summer BBQ and usually there are a few burgers on the grill. Beef, turkey, bison, lamb, crab, salmon, portobellos, even meatloaf mix. There are even an astounding library of cookbooks just on burgers now. A burger for every day of the year.
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Tamales are the epitome of Mexican food and one of the classic tastes of the Hispanic kitchen. Tamales are “mother” food or comfort food, Latin style. The dough is made from masa harina or “masa flour,” the ground corn that has been soaked in lime, then dried for storage, to make the corn kernel softer and more digestible than regular cornmeal. It is the corn flour used to make tortillas and tamales have that wonderful strong corn flavor that is so characteristic in Mexican cuisine.
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Taco salads are a variation on tostadas, but with the base tortilla shaped into a bowl, and began to sprout on Mexican restaurant menus in the 1960s. Its all the ingredients you would eat in a hand held taco, but with lots more lettuce on a plate, so dieters like the taco salad. Taco salads are so everyday, but with fresh ground turkey meat and all delicious add ons, it is a fantastic all-weather meal.
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Frito Pie, one of the great fun foods of the Southwest, consists of chile con carne (beef in red chile sauce) ladled over Fritos corn chips, and topped with shredded cheddar cheese and, if desired, raw onions and, if you’re feeling flush, pickled jalapenos and sour cream.
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Corned beef is one of the most popular dishes in the slow cooker. Along with chili, some cooks only bring out their slow cooker for this dish. It is often said to be the first recipe to be made out of Not Your Mother’s Slow Cooker cookbook.
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Red wine pan sauce can take even a simple hamburger and make it really special. But here it is paired with a rib-eye, which is basically your standing rib roast, cut into individual portions and deboned. It is tender and tasty, but not as lean as a trimmed fillet.
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Whether you are serving the glamorous or casual, a whole or half ham is a delight on the buffet table. Even people who never eat ham will indulge at a party. It is “special” and the hunk looks very impressive sitting on a platter or carving board in all its glistening glory.
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