tharrison

Horseslop (Ground Beef & Onions with Golden Mushroom Soup) Serves 5 as Main Dish. This is one of the only things (besides Sloppy Joes) that my husband can cook. Ok, that's not true. It's one of the only things he chooses to cook. He fondly calls it Horseslop and it's one of his favorite things in the whole world. He says that it's based off his mother's casserole of the same ingredients. Except she baked hers so it took 10 gazillion times longer. The impatient, poor, and hungry college student he was... he adapted it. I updated his recipe to include mashed potatoes, since my mom makes a version of this she calls Scrambled Hamburger made with Cream of Mushroom that she would serve over mashed potatoes or egg noodles. I find the condensed soup salty enough, so I don't usually add any extra salt. I tried "improving" this using beef broth instead of water but it didn't come out the same. Sort of like trying to use fresh ingredients for the green bean caserole thing. It just doesn't work 1 lb ground beef chuck 1 large onion, coarsely chopped 2 cans of Campbell's condensed Golden Mushroom soup 1 T Wondra (or similar) flour 1 can of water couple shakes of garlic powder salt and pepper (optional) 1. Saute the ground beef until browned and the onions are translucent. Drain the grease. 2. Add the 2 cans of Golden Mushroom soup and one canful of water. Sprinkle on the garlic powder and Wondra flour and stir everything to combine. 3. Simmer until sauce is thickened and coating the ground beef well, about 10-12 minutes. 4. Serve over mashed potatoes and green beans (dehydrated potatoes -- but use half-n-half -- and canned green beans to keep with the economy style of the meal heheh) or over egg noodles. The left overs keep very well. Tastes even better the next day. Keywords: Main Dish, Easy, Beef, Dinner, American ( RG989 )

Horseslop (Ground Beef & Onions with Golden Mushroom Soup) Serves 5 as Main Dish. This is one of the only things (besides Sloppy Joes) that my husband can cook. Ok, that's not true. It's one of the only things he chooses to cook. He fondly calls it Horseslop and it's one of his favorite things in the whole world. He says that it's based off his mother's casserole of the same ingredients. Except she baked hers so it took 10 gazillion times longer. The impatient, poor, and hungry college student he was... he adapted it. I updated his recipe to include mashed potatoes, since my mom makes a version of this she calls Scrambled Hamburger made with Cream of Mushroom that she would serve over mashed potatoes or egg noodles. I find the condensed soup salty enough, so I don't usually add any extra salt. I tried "improving" this using beef broth instead of water but it didn't come out the same. Sort of like trying to use fresh ingredients for the green bean caserole thing. It just doesn't work 1 lb ground beef chuck 1 large onion, coarsely chopped 2 cans of Campbell's condensed Golden Mushroom soup 1 T Wondra (or similar) flour 1 can of water couple shakes of garlic powder salt and pepper (optional) 1. Saute the ground beef until browned and the onions are translucent. Drain the grease. 2. Add the 2 cans of Golden Mushroom soup and one canful of water. Sprinkle on the garlic powder and Wondra flour and stir everything to combine. 3. Simmer until sauce is thickened and coating the ground beef well, about 10-12 minutes. 4. Serve over mashed potatoes and green beans (dehydrated potatoes -- but use half-n-half -- and canned green beans to keep with the economy style of the meal heheh) or over egg noodles. The left overs keep very well. Tastes even better the next day. Keywords: Main Dish, Easy, Beef, Dinner, American ( RG989 )

Mineo's crust tastes like chlorine. This fact is even more noticeable when you eat it left over. Ick. It would be much better if they filtered their water. I remember noticing in Pittsburgh how after 9/11 they pumped up the chlorine levels so much even a filter couldn't completely remove the taste. I had to use brita'ed water to make pasta and rice or it was inedible.

Lime-sesame-wasabi Dressing Based on a recipe by Chef Duncan Pickford who based his off a Nobu recipe. 1/2 c grapeseed (or other neutral salad oil) 1/2 lime, juiced and zested 1 garlic cloves, grated 1 tsp sesame seeds 2 green onions (light green parts only) 1/2 inch cube of peeled ginger, grated 1 tsp toasted asian sesame oil, scant 1/2 tsp fish sauce pinch of powdered wasabi 2 T water 1 tsp honey 1 T cilantro, finely chopped freshly ground black pepper, to taste splash of soy sauce (optional) Place all ingredients in a bowl and combine with a hand blender (feel free to use a regular blender or food processor -- you just want chunky bits broken up and it to be pretty much emulsified). Taste on some greens and adjust balance. Serve over mixed greens. Keywords: Sauce, Immersion Blender ( RG982 )

Lime-sesame-wasabi Dressing Based on a recipe by Chef Duncan Pickford who based his off a Nobu recipe. 1/2 c grapeseed (or other neutral salad oil) 1/2 lime, juiced and zested 1 garlic cloves, grated 1 tsp sesame seeds 2 green onions (light green parts only) 1/2 inch cube of peeled ginger, grated 1 tsp toasted asian sesame oil, scant 1/2 tsp fish sauce pinch of powdered wasabi 2 T water 1 tsp honey 1 T cilantro, finely chopped freshly ground black pepper, to taste splash of soy sauce (optional) Place all ingredients in a bowl and combine with a hand blender (feel free to use a regular blender or food processor -- you just want chunky bits broken up and it to be pretty much emulsified). Taste on some greens and adjust balance. Serve over mixed greens. Keywords: Sauce, Immersion Blender ( RG982 )

Lemongrass Sea Bass Serves 2 as Main Dish. Based on a recipe from Chef Duncan Pickford. 1 lb sea bass fillets (or other firm white fish) 1 inch cube of peeled ginger, grated 1 tsp sesame seeds few drops toasted asian sesame oil 1/2 lime, juiced 1 dessert spoon of honey 1 stalk lemongrass, sliced into thin skewers 1. Skewer the fillets with 1 or 2 of the lemongrass slivers each (make small cuts if you need to). Mix the ginger, sesame seeds and oil, lime juice and honey. Put fillets on a plate and pour the marinade over the fish. Place back in the fridge uncovered for a few hours so the marinade will stick to the fish a little bit better. 2. Line a baking sheet with foil. Preheat the oven to 400°F. Place fillets on the lined baking sheet and pour the marinade over them. 3. Bake in the preheated oven for 12 - 15 minutes or until fish is desired doneness. Baste fish halfway through baking time. Keywords: Main Dish, Seafood, Fish, Southeast Asian, Healthy Choices ( RG981 )

Lemongrass Sea Bass Serves 2 as Main Dish. Based on a recipe from Chef Duncan Pickford. 1 lb sea bass fillets (or other firm white fish) 1 inch cube of peeled ginger, grated 1 tsp sesame seeds few drops toasted asian sesame oil 1/2 lime, juiced 1 dessert spoon of honey 1 stalk lemongrass, sliced into thin skewers 1. Skewer the fillets with 1 or 2 of the lemongrass slivers each (make small cuts if you need to). Mix the ginger, sesame seeds and oil, lime juice and honey. Put fillets on a plate and pour the marinade over the fish. Place back in the fridge uncovered for a few hours so the marinade will stick to the fish a little bit better. 2. Line a baking sheet with foil. Preheat the oven to 400°F. Place fillets on the lined baking sheet and pour the marinade over them. 3. Bake in the preheated oven for 12 - 15 minutes or until fish is desired doneness. Baste fish halfway through baking time. Keywords: Main Dish, Seafood, Fish, Southeast Asian, Healthy Choices ( RG981 )

Red Snapper en Papillote with SE Asian flavors Serves 2 as Main Dish. Based on a recipe from Chef Duncan Pickford. 1 lb fresh Red Snapper fillets (or other firm white fish) 1 inch cube peeled ginger, grated 2 cloves garlic, grated 2 green onions, green part only, finely chopped 2 thai chilies, chopped finely 1 c finely chopped cilantro 2 T grapeseed oil dash toasted asian sesame oil dash of soy sauce dash of fish sauce 1-1/2 T grade B maple syrup sea salt and freshly ground pepper, to taste banana leaves, parchment, or foil -- for wrapping 1. Preheat oven to 400°F and prepare the banana leaves, parchment or foil by cutting to size. 2. Combine the ginger, garlic, green onion, chilies, cilantro, oils, soy, fish sauce, syrup, salt, and pepper in a bowl. Wisk to combine. 3. Place a fillet on the wrapping of choice and divide the topping mixture evenly between them. Form a sealed packet around each fillet and place in a shallow baking dish. 4. Bake for around 10-12 minutes or desired doneness. Carefully remove and plate. I usually serve with baby bok choy. Keywords: Main Dish, Seafood, Easy, Fruit, Southeast Asian, Healthy Choices ( RG980 )

Red Snapper en Papillote with SE Asian flavors Serves 2 as Main Dish. Based on a recipe from Chef Duncan Pickford. 1 lb fresh Red Snapper fillets (or other firm white fish) 1 inch cube peeled ginger, grated 2 cloves garlic, grated 2 green onions, green part only, finely chopped 2 thai chilies, chopped finely 1 c finely chopped cilantro 2 T grapeseed oil dash toasted asian sesame oil dash of soy sauce dash of fish sauce 1-1/2 T grade B maple syrup sea salt and freshly ground pepper, to taste banana leaves, parchment, or foil -- for wrapping 1. Preheat oven to 400°F and prepare the banana leaves, parchment or foil by cutting to size. 2. Combine the ginger, garlic, green onion, chilies, cilantro, oils, soy, fish sauce, syrup, salt, and pepper in a bowl. Wisk to combine. 3. Place a fillet on the wrapping of choice and divide the topping mixture evenly between them. Form a sealed packet around each fillet and place in a shallow baking dish. 4. Bake for around 10-12 minutes or desired doneness. Carefully remove and plate. I usually serve with baby bok choy. Keywords: Main Dish, Seafood, Easy, Fruit, Southeast Asian, Healthy Choices ( RG980 )

Tom Kha Kai - Thai Chicken, Ginger, and Coconut Milk Soup Serves 4 as Soup. This is my all time favorite soup. Remember to adjust all seasonings to taste since flavors can vary widely in these ingredients (and by each person's tastebuds). I use Fat Guy's recipe for basic chicken stock from the eGCI. Chicken Better than Boullion works in a pinch. Thai-Flavored Chicken Stock 2 c chicken stock 2 cloves garlic, grated 1 small handful cilantro stems (leaves reserved for other use) freshly ground black pepper Tom Kha Gai 2 c Thai-Flavored Chicken Stock 14 oz unsweetened coconut milk (I use 1 well-shaken can of Chaokoh) 4 oz Siamese Ginger (Galanga), unpeeled and cut into slices 1 stalk lemongrass, peeled and sliced into large pieces then bruised 2 T nam phrik pao (Chili-Tamarind Paste)* 6 pairs of kaffir lime leaves, torn 1 large lime, juiced 1/2 T tamarind sauce** 1 T coconut palm sugar 2 T nam pla (fish sauce) -- less if using pre-salted stock 1 can straw mushrooms, drained (or white button mushrooms, brushed of dirt and quartered) 1 lb chicken, sliced into bite-sized pieces 3 stemmed and lightly crushed thai chilies (if you want more heat) 1. Put the stock in a pan with the cilantro, garlic, and pepper. Heat over low. 2. While the stock is warming, add the lemongrass, ginger, and lime leaves. Increase to medium and bring to a simmer. 3. Add the coconut milk and return to a simmer. Stir in the chicken and simmer for 1 minute. Add the nam phrik pao, lime juice, palm sugar, fish sauce, and tamarind sauce. Stir until dissolved. Add the drained mushrooms and Thai chilis. Taste for balance, adding more of whatever is needed. 4. Remove from heat and serve warm. Be sure to only eat the chicken pieces, mushrooms, and thai chilies if you dare (feel free to separate out the aromatics before serving if you wish). Tastes great leftover (I usually leave in a few pieces of the aromatics before refrigerating). * see this for a recipe or use about 1 1/2 to 2 T of the medium-hot Pantainorasingh brand "Roasted Chili Paste with Soya Bean Oil" ** Use 1 oz of seedless tamarind paste to 1/2 cup of warm water, strain. Leftovers can be kept in the fridge for about a week. Or use premade "soup base" - make sure the only ingredients are tamarind and water. If you can't find this, use more lime juice instead until balanced. Keywords: Soup, Thai, Southeast Asian ( RG979 )

Tom Kha Kai - Thai Chicken, Ginger, and Coconut Milk Soup Serves 4 as Soup. This is my all time favorite soup. Remember to adjust all seasonings to taste since flavors can vary widely in these ingredients (and by each person's tastebuds). I use Fat Guy's recipe for basic chicken stock from the eGCI. Chicken Better than Boullion works in a pinch. Thai-Flavored Chicken Stock 2 c chicken stock 2 cloves garlic, grated 1 small handful cilantro stems (leaves reserved for other use) freshly ground black pepper Tom Kha Gai 2 c Thai-Flavored Chicken Stock 14 oz unsweetened coconut milk (I use 1 well-shaken can of Chaokoh) 4 oz Siamese Ginger (Galanga), unpeeled and cut into slices 1 stalk lemongrass, peeled and sliced into large pieces then bruised 2 T nam phrik pao (Chili-Tamarind Paste)* 6 pairs of kaffir lime leaves, torn 1 large lime, juiced 1/2 T tamarind sauce** 1 T coconut palm sugar 2 T nam pla (fish sauce) -- less if using pre-salted stock 1 can straw mushrooms, drained (or white button mushrooms, brushed of dirt and quartered) 1 lb chicken, sliced into bite-sized pieces 3 stemmed and lightly crushed thai chilies (if you want more heat) 1. Put the stock in a pan with the cilantro, garlic, and pepper. Heat over low. 2. While the stock is warming, add the lemongrass, ginger, and lime leaves. Increase to medium and bring to a simmer. 3. Add the coconut milk and return to a simmer. Stir in the chicken and simmer for 1 minute. Add the nam phrik pao, lime juice, palm sugar, fish sauce, and tamarind sauce. Stir until dissolved. Add the drained mushrooms and Thai chilis. Taste for balance, adding more of whatever is needed. 4. Remove from heat and serve warm. Be sure to only eat the chicken pieces, mushrooms, and thai chilies if you dare (feel free to separate out the aromatics before serving if you wish). Tastes great leftover (I usually leave in a few pieces of the aromatics before refrigerating). * see this for a recipe or use about 1 1/2 to 2 T of the medium-hot Pantainorasingh brand "Roasted Chili Paste with Soya Bean Oil" ** Use 1 oz of seedless tamarind paste to 1/2 cup of warm water, strain. Leftovers can be kept in the fridge for about a week. Or use premade "soup base" - make sure the only ingredients are tamarind and water. If you can't find this, use more lime juice instead until balanced. Keywords: Soup, Thai, Southeast Asian ( RG979 )

Nam Phrik Pao - Thai Chili-Tamarind Paste Intermediate only because there's a lot of grunt-work involved. Makes 1 cup. Store in a tight-lidded glass jar in the fridge. Based off the recipe from True Thai by Victor Sodsook. I add a few dried thai chilies as his version isn't very spicy. Feel free to only use the Japanese if you'd like. I'm sure that if you use this a lot you can double or triple this recipe. In that case, definitely batch fry and strain the oil if it gets too much stuff in it so it doesn't burn. Nam Som Makham - Tamarind Sauce 1 oz seedless tamarind pulp 1/2 c warm water Chili-Tamarind Paste 3 small dried Thai chilies 10 small dried Japanese chiles 1/3 c sliced garlic 1 c sliced shallots 1/2 c large dried shrimp 3 coconut-palm sugar 1 T Nam pla (fish sauce) 3 T tamarind sauce vegetable oil, for frying For the Tamarind Sauce: Put the 1 oz of tamarind pulp in a small bowl. Add the warm water. Break the pulp apart with your fingers. Stir and mash wth a spoon if needed. Strain, making sure to press on the pulp and scrape outside of strainer to get all of the sauce. Set aside. Feel free to use liquid tamarind concentrate if you can find it (sometimes labeled as soup base -- make sure the only ingredients are tamarind and water). For the Nam Phrik Pao: 1. Place a paper bag or newspaper near cooking area and cover with paper towels. Slice the garlic and shallots and make the tamarind sauce if not using premade. Mix the sugar and fish sauce in a small bowl and set aside. 2. Rinse the dried shrimp in water. Dry well (because you will be frying them) and set aside. 3. In a heavy sauce pan/dutch oven or deep fryer, heat around 1 1/2 cups of oil to 360 degrees F. Carefully add the sliced garlic until golden brown. You might have to do this in batches so that things don't end up too greasy. Remove with a slotted spoon to the paper towel area to drain. Be careful not to burn! Let oil reheat to 360 before moving on. 4. Fry the shallots until golden, 2 minutes. Drain. Let oil reheat. 5. Fry the dried shrimp for about a minute. Drain. Let oil reheat. 6. Carefully fry the chilies for about 30 seconds or until they get brittle and darken in color. BE EXTREMELY CAREFUL! THEY WILL POP! I have a nasty scar on my arm from the first time I made this (the end product was worth it though). I now use a frying pan splatter guard for this part! Don't say you weren't warned Remove and drain. 7. Transfer the fried ingredients to a food processor or mortar and pestle. Add 1/4 cup oil and the 3-4 T of tamarind sauce. Blend until a mostly smooth paste forms. Scrape down sides as needed. 8. Transfer to a saucepan over medium heat. Add the dish of sugared fish sauce and stir it in. Stir on the heat for about 8 minutes. The color will deepen to a rich brick brownish red color. 9. Remove from heat and let cool. Keywords: Intermediate, Condiment, Hot and Spicy, Sauce, Thai, Southeast Asian, Food Processor, Deep Fryer ( RG978 )

Nam Phrik Pao - Thai Chili-Tamarind Paste Intermediate only because there's a lot of grunt-work involved. Makes 1 cup. Store in a tight-lidded glass jar in the fridge. Based off the recipe from True Thai by Victor Sodsook. I add a few dried thai chilies as his version isn't very spicy. Feel free to only use the Japanese if you'd like. I'm sure that if you use this a lot you can double or triple this recipe. In that case, definitely batch fry and strain the oil if it gets too much stuff in it so it doesn't burn. Nam Som Makham - Tamarind Sauce 1 oz seedless tamarind pulp 1/2 c warm water Chili-Tamarind Paste 3 small dried Thai chilies 10 small dried Japanese chiles 1/3 c sliced garlic 1 c sliced shallots 1/2 c large dried shrimp 3 coconut-palm sugar 1 T Nam pla (fish sauce) 3 T tamarind sauce vegetable oil, for frying For the Tamarind Sauce: Put the 1 oz of tamarind pulp in a small bowl. Add the warm water. Break the pulp apart with your fingers. Stir and mash wth a spoon if needed. Strain, making sure to press on the pulp and scrape outside of strainer to get all of the sauce. Set aside. Feel free to use liquid tamarind concentrate if you can find it (sometimes labeled as soup base -- make sure the only ingredients are tamarind and water). For the Nam Phrik Pao: 1. Place a paper bag or newspaper near cooking area and cover with paper towels. Slice the garlic and shallots and make the tamarind sauce if not using premade. Mix the sugar and fish sauce in a small bowl and set aside. 2. Rinse the dried shrimp in water. Dry well (because you will be frying them) and set aside. 3. In a heavy sauce pan/dutch oven or deep fryer, heat around 1 1/2 cups of oil to 360 degrees F. Carefully add the sliced garlic until golden brown. You might have to do this in batches so that things don't end up too greasy. Remove with a slotted spoon to the paper towel area to drain. Be careful not to burn! Let oil reheat to 360 before moving on. 4. Fry the shallots until golden, 2 minutes. Drain. Let oil reheat. 5. Fry the dried shrimp for about a minute. Drain. Let oil reheat. 6. Carefully fry the chilies for about 30 seconds or until they get brittle and darken in color. BE EXTREMELY CAREFUL! THEY WILL POP! I have a nasty scar on my arm from the first time I made this (the end product was worth it though). I now use a frying pan splatter guard for this part! Don't say you weren't warned Remove and drain. 7. Transfer the fried ingredients to a food processor or mortar and pestle. Add 1/4 cup oil and the 3-4 T of tamarind sauce. Blend until a mostly smooth paste forms. Scrape down sides as needed. 8. Transfer to a saucepan over medium heat. Add the dish of sugared fish sauce and stir it in. Stir on the heat for about 8 minutes. The color will deepen to a rich brick brownish red color. 9. Remove from heat and let cool. Keywords: Intermediate, Condiment, Hot and Spicy, Sauce, Thai, Southeast Asian, Food Processor, Deep Fryer ( RG978 )

Cucumber Salad I always serve this with BBQ chicken. 2 seedless cucumbers 1 medium sweet onion, such as a Vidalia or Maui 1/4 c mayonnaise splash red wine vinegar pinch of sugar salt and freshly ground pepper, to taste 1. Using a mandoline, slice the cucumber into thin rounds. The rounds should be somewhat translucent and just thick enough to be crispy and hold their shape instead of limp. 2. Slice the onions the same way. 3. Toss the cucumbers and onions in a bowl with the vinegar, sugar, salt, and pepper. Set aside to macerate. 4. Drain most of the liquid from the cucumber mixture and stir in the mayonnaise. Adjust seasonings and balance to taste. Keywords: Salad, Side, Vegetarian, Mandoline ( RG974 )

Cucumber Salad I always serve this with BBQ chicken. 2 seedless cucumbers 1 medium sweet onion, such as a Vidalia or Maui 1/4 c mayonnaise splash red wine vinegar pinch of sugar salt and freshly ground pepper, to taste 1. Using a mandoline, slice the cucumber into thin rounds. The rounds should be somewhat translucent and just thick enough to be crispy and hold their shape instead of limp. 2. Slice the onions the same way. 3. Toss the cucumbers and onions in a bowl with the vinegar, sugar, salt, and pepper. Set aside to macerate. 4. Drain most of the liquid from the cucumber mixture and stir in the mayonnaise. Adjust seasonings and balance to taste. Keywords: Salad, Side, Vegetarian, Mandoline ( RG974 )

Mashed Potato Salad One of the few things my mom likes to cook (she still can balance the flavors better than I!) This is the potato salad I was raised on and the "al dente" stuff just tastes like raw potatoes to me Next time I make this I will measure everything and update with more precise measurments. My favorite way to serve this is warm but feel free to serve it cold, just take it out a few minutes ahead to take the chill off of it. 4 large eggs 2 lb red skinned potatoes, cleaned 1 tsp garlic powder, to taste 1 T onion powder, to taste 1/2 T sugar, to taste 1 T red wine vinegar, to taste salt and freshly ground pepper, to taste 1/2 c mayonnaise 1. Leave the skins on the potatoes and chop into 1/2-inch chunks. In a large pot, add the chopped potatoes and eggs. Fill with cold water to cover contents and add a large pinch of salt. 2. Bring to a boil over high and reduce to medium-high. Boil about 20-25 minutes or until potatoes are tender (stab one with a knife, when it comes out cleanly it's done). 3. Drain potatoes and carefully remove eggs to an ice bath. Return drained potoates to pot (yes, they should be breaking up and falling apart). Peel the eggs and slice vertically and then horizontaly with an egg slicer (into a dice). Add to potatoes. 4. Sprinkle potatoes/eggs with 1 T red wine vinegar, 1/2 T sugar, 1 tsp garlic powder, and 1 tsp onion powder. Add a generous amount of salt and pepper. Add the 1/2 cup of mayonnaise and mix. 5. Add a little more of each ingredient until desired flavor and consistancy are reached. should be the consistancy of "smashed potatoes" and should have a slight tang from the vinegar (add more sugar if too vinegary or more vinegar if too sweet). You should be able to detect a garlicky/oniony undertone. ( RG973 )

Mashed Potato Salad One of the few things my mom likes to cook (she still can balance the flavors better than I!) This is the potato salad I was raised on and the "al dente" stuff just tastes like raw potatoes to me Next time I make this I will measure everything and update with more precise measurments. My favorite way to serve this is warm but feel free to serve it cold, just take it out a few minutes ahead to take the chill off of it. 4 large eggs 2 lb red skinned potatoes, cleaned 1 tsp garlic powder, to taste 1 T onion powder, to taste 1/2 T sugar, to taste 1 T red wine vinegar, to taste salt and freshly ground pepper, to taste 1/2 c mayonnaise 1. Leave the skins on the potatoes and chop into 1/2-inch chunks. In a large pot, add the chopped potatoes and eggs. Fill with cold water to cover contents and add a large pinch of salt. 2. Bring to a boil over high and reduce to medium-high. Boil about 20-25 minutes or until potatoes are tender (stab one with a knife, when it comes out cleanly it's done). 3. Drain potatoes and carefully remove eggs to an ice bath. Return drained potoates to pot (yes, they should be breaking up and falling apart). Peel the eggs and slice vertically and then horizontaly with an egg slicer (into a dice). Add to potatoes. 4. Sprinkle potatoes/eggs with 1 T red wine vinegar, 1/2 T sugar, 1 tsp garlic powder, and 1 tsp onion powder. Add a generous amount of salt and pepper. Add the 1/2 cup of mayonnaise and mix. 5. Add a little more of each ingredient until desired flavor and consistancy are reached. should be the consistancy of "smashed potatoes" and should have a slight tang from the vinegar (add more sugar if too vinegary or more vinegar if too sweet). You should be able to detect a garlicky/oniony undertone. ( RG973 )

Roasted Asparagus with Balsamic Vinegar and Parmigiano-Reggiano Serves 4 as Side. When the asparagus is extremely fresh, I bring out my 40 year-old Balsamico Traditionale. Feel free to use any good quality balsamic. 1 lb asparagus, tough ends peeled 2 T extra virgin olive oil salt and freshly ground pepper, to taste your best balsamic vinegar, for drizzling 1 oz Parmigiano-Reggiano, shaved 1. Move rack to the center and preheat oven to 450°F. 2. Break the ends off the asparagus and peel any tough parts. 2. In a shallow baking pan toss the asparagus with the salt, pepper, and oil. Place the Parmigiano-Reggiano shavings over the asparagus. 3. Bake for 8 minutes or until crisp-tender and starting to brown in places. 5. Transfer to serving platter to avoid over cooking. Drizzle with the vinegar and serve. Variation: Lemon and garlic Omit the Parmigiano-Reggiano and vinegar. Mince 1 garlic clove. Zest the half of a lemon. Toss both on the asparagus with the evoo, salt, and pepper. Cut the lemon into wedges and place in pan. Bake 8 minutes. Move to serving platter and drizzle with pan juices. Keywords: Side, Vegetarian, Italian ( RG972 )

Roasted Asparagus with Balsamic Vinegar and Parmigiano-Reggiano Serves 4 as Side. When the asparagus is extremely fresh, I bring out my 40 year-old Balsamico Traditionale. Feel free to use any good quality balsamic. 1 lb asparagus, tough ends peeled 2 T extra virgin olive oil salt and freshly ground pepper, to taste your best balsamic vinegar, for drizzling 1 oz Parmigiano-Reggiano, shaved 1. Move rack to the center and preheat oven to 450°F. 2. Break the ends off the asparagus and peel any tough parts. 2. In a shallow baking pan toss the asparagus with the salt, pepper, and oil. Place the Parmigiano-Reggiano shavings over the asparagus. 3. Bake for 8 minutes or until crisp-tender and starting to brown in places. 5. Transfer to serving platter to avoid over cooking. Drizzle with the vinegar and serve. Variation: Lemon and garlic Omit the Parmigiano-Reggiano and vinegar. Mince 1 garlic clove. Zest the half of a lemon. Toss both on the asparagus with the evoo, salt, and pepper. Cut the lemon into wedges and place in pan. Bake 8 minutes. Move to serving platter and drizzle with pan juices. Keywords: Side, Vegetarian, Italian ( RG972 )

Tuscan Steak Serves 4 as Main Dish. This is one of my favorite ways to have steak. Feel free to use your favorite cut. My favorites are porterhouses and ribeyes. I like to serve this with roasted asparagus when in season. 2 steaks of choice, preferably 1 - 1 1/2-inches thick 1 lemons, sliced into wedges and seeded 1/2 c Parmigiano-Reggiano, grated kosher salt or coarse sea salt, to taste fresh cracked pepper, to taste favorite extra virgin olive oil, for drizzling 2 tsp vegetable oil, if pan frying 1. Remove steaks from the fridge about 15-30 minutes before cooking to remove chill and pat dry. 2. Preheat your grill on high for about 15 minutes. When preheated, reduce two burners to medium and leave the last on high. Alternatively, heat a heavy pan (preferably cast iron) on medium heat for at least 10 minutes. 3. Sprinkle steaks with a even coating of salt and pepper (don't underseason but remember not to go overboard with the salt as the cheese is quite salty). 4. On hottest area of grill, cook steaks for about 2 minutes on each side then move to the cooler area and continue cooking for 6-7 more minutes for medium-rare. If pan frying, place vegetable oil in hot pan and swirl to coat the bottom. Place the steaks in the pan and cook for about 5 minutes. Flip the steaks and cook 3-4 minutes more for medium-rare. Let rest a few minutes. 5. Slice rested steak into serving-sized pieces, sprinkle with the Parmigiano-Reggiano, drizzle with the extra virgin olive oil, and serve immediately. Each person should squeeze lemon over steak to taste. Keywords: Main Dish, Easy, Beef, Dinner, Italian ( RG971 )

Tuscan Steak Serves 4 as Main Dish. This is one of my favorite ways to have steak. Feel free to use your favorite cut. My favorites are porterhouses and ribeyes. I like to serve this with roasted asparagus when in season. 2 steaks of choice, preferably 1 - 1 1/2-inches thick 1 lemons, sliced into wedges and seeded 1/2 c Parmigiano-Reggiano, grated kosher salt or coarse sea salt, to taste fresh cracked pepper, to taste favorite extra virgin olive oil, for drizzling 2 tsp vegetable oil, if pan frying 1. Remove steaks from the fridge about 15-30 minutes before cooking to remove chill and pat dry. 2. Preheat your grill on high for about 15 minutes. When preheated, reduce two burners to medium and leave the last on high. Alternatively, heat a heavy pan (preferably cast iron) on medium heat for at least 10 minutes. 3. Sprinkle steaks with a even coating of salt and pepper (don't underseason but remember not to go overboard with the salt as the cheese is quite salty). 4. On hottest area of grill, cook steaks for about 2 minutes on each side then move to the cooler area and continue cooking for 6-7 more minutes for medium-rare. If pan frying, place vegetable oil in hot pan and swirl to coat the bottom. Place the steaks in the pan and cook for about 5 minutes. Flip the steaks and cook 3-4 minutes more for medium-rare. Let rest a few minutes. 5. Slice rested steak into serving-sized pieces, sprinkle with the Parmigiano-Reggiano, drizzle with the extra virgin olive oil, and serve immediately. Each person should squeeze lemon over steak to taste. Keywords: Main Dish, Easy, Beef, Dinner, Italian ( RG971 )

Laab (Larb, Lahb, Larp...) Serves 4 as Salad. Feel free to use ground turkey or pork loin (laab nu) or beef sirloin cooked medium rare (laab neua) in place of the chicken. I serve with sticky rice and use the left-overs to make summer rolls. 1 lb chicken thighs, ground or minced 1 T peanut oil 4 cloves garlic, minced/mashed 2 stalks lemongrass, sliced 3 green onions, thinly sliced 1 tsp powdered galangal (or regular ground ginger) 1/2 T palm sugar (or light brown sugar), to balance the flavors 1-1/2 tsp ground Thai Chilis, to taste (see below) 2 limes' juice, to taste 2 T Nam pla (fish sauce), to taste 1/2 c mint, chopped 1/2 c cilantro, chopped 4 kaffir lime leaves (2 pairs), sliced very finely 2 T toasted rice powder (see below) salad greens and/or cabbage veggies, such as cucumber, carrot, red bell pepper, green beans, thai basil, etc Thai Chili Powder - Phrik Pon 5 dried red thai chilis Toasted Rice Powder - Khoa Kua Pon 1/4 c raw sticky (aka "glutenous" or "sweet" rice) or jasmine rice Toasted Rice Powder: Place the dry, raw rice in a heavy skillet over medium heat. Toast, stirring constantly, until rice becomes an even deep golden color. Remove from heat and cool. Ground into a powder of desired coarseness with a spice mill or mortar and pestle. Store in an airtight container. Thai Chili Powder: Preheat a heavy skillet over medium heat for about 3 minutes. When hot, place chilis in the dry skillet. Roast carefully for about 1 minute, turning so that the chilis become browned and get a slight char on both sides. Be careful not to burn (which can happen quickly). Cool and grind into powder in a spice mill or mortar and pestle. Laab: 1. Grind the meat with a meat grinder or in food processor to the consistancy of hamburger (alternatively, mince with a heavy cleaver). Cook in peanut oil (or poach in some chicken broth). Set aside. 2. Mash garlic to a paste in a mortar and pestle or mince and mash with the side of a knife. Place in a small bowl. 3. Peel the lemongrass stalks of the tough leaves and trim to about 4 inches each. Slice into very thin rounds and place in the bowl with the garlic. 4. In the bowl with the garlic and lemongrass, add the green onion, kaffir lime leaves, cilantro, mint, lime juice, fish sauce, galangal powder, and chili powder. Adjust balance and add the sugar, little bit at a time, only if needed. 5. Toss mixture with the cooked meat and toasted rice powder. Serve with the vegetables. Keywords: Salad, Hot and Spicy, Thai ( RG970 )

Laab (Larb, Lahb, Larp...) Serves 4 as Salad. Feel free to use ground turkey or pork loin (laab nu) or beef sirloin cooked medium rare (laab neua) in place of the chicken. I serve with sticky rice and use the left-overs to make summer rolls. 1 lb chicken thighs, ground or minced 1 T peanut oil 4 cloves garlic, minced/mashed 2 stalks lemongrass, sliced 3 green onions, thinly sliced 1 tsp powdered galangal (or regular ground ginger) 1/2 T palm sugar (or light brown sugar), to balance the flavors 1-1/2 tsp ground Thai Chilis, to taste (see below) 2 limes' juice, to taste 2 T Nam pla (fish sauce), to taste 1/2 c mint, chopped 1/2 c cilantro, chopped 4 kaffir lime leaves (2 pairs), sliced very finely 2 T toasted rice powder (see below) salad greens and/or cabbage veggies, such as cucumber, carrot, red bell pepper, green beans, thai basil, etc Thai Chili Powder - Phrik Pon 5 dried red thai chilis Toasted Rice Powder - Khoa Kua Pon 1/4 c raw sticky (aka "glutenous" or "sweet" rice) or jasmine rice Toasted Rice Powder: Place the dry, raw rice in a heavy skillet over medium heat. Toast, stirring constantly, until rice becomes an even deep golden color. Remove from heat and cool. Ground into a powder of desired coarseness with a spice mill or mortar and pestle. Store in an airtight container. Thai Chili Powder: Preheat a heavy skillet over medium heat for about 3 minutes. When hot, place chilis in the dry skillet. Roast carefully for about 1 minute, turning so that the chilis become browned and get a slight char on both sides. Be careful not to burn (which can happen quickly). Cool and grind into powder in a spice mill or mortar and pestle. Laab: 1. Grind the meat with a meat grinder or in food processor to the consistancy of hamburger (alternatively, mince with a heavy cleaver). Cook in peanut oil (or poach in some chicken broth). Set aside. 2. Mash garlic to a paste in a mortar and pestle or mince and mash with the side of a knife. Place in a small bowl. 3. Peel the lemongrass stalks of the tough leaves and trim to about 4 inches each. Slice into very thin rounds and place in the bowl with the garlic. 4. In the bowl with the garlic and lemongrass, add the green onion, kaffir lime leaves, cilantro, mint, lime juice, fish sauce, galangal powder, and chili powder. Adjust balance and add the sugar, little bit at a time, only if needed. 5. Toss mixture with the cooked meat and toasted rice powder. Serve with the vegetables. Keywords: Salad, Hot and Spicy, Thai ( RG970 )

I just moved from Pittsburgh to Atlanta last November. Here are some of my picks for the best in da 'burgh: Cafe at the Frick - I've never had anything bad here (watch out for the snooty old guy waiter -- but all the younger ones are great). Wonderful afternoon tea service. Leave room for the desserts!!! This was definitely my all-around favorite 'burgh pick. Don't forget your leftovers or a server might snarf 'em but then again, that can get you a free dessert... (don't ask! ) 7227 Reynolds St., Point Breeze Website Girasole - We took some friends here and they said it reminded them a lot of their recent trip to Italy, the food and atmosphere were so good. Awesome service. The escarole and beans is yummy to the tummy. 733 Copeland St., Shadyside Bruschetta's - We went here all the time. Order the specials! They always made sure to save a slice of the Chocolate Decadence cake for my husband. Tom "the Mad Greek" and James have to be the best servers ever. Say hi to Ed and John for me :) 1831 E. Carson St., Southside Website Le Pommier - Wonderful country french. We didn't go here nearly as much as we'd have liked. 2104 E. Carson St., Southside Website Cafe Zinho - The goat cheese en croute with the pistachio sauce and the tomato dill bisque -- yum! 238 Spahr St., Shadyside Gateway Grill - Really good burgers and they're pretty good about cooking them to order. 4259 Northern Pike, Monroeville Bikki - Stick to the more simple sounding mixes of flavors and you're sure to have a winner (loved Frangiadis and his electic experimentations when he was at Isabela). Do not miss the crab souffle! 736 Bellefonte St., Shadyside Website Isabela on Grandview - We used to be quite the regulars there but I hadn't gone since Frangiadis left. I heard the quality was still up there, just the menu got less experiemental. 1318 Grandview Ave, Mt. Washington Website La Foret - If you want good old haute-cuisine-ish classics prepared well (i.e. filet, foie gras, sweetbreads, etc) -- go here! 5701 Bryant St., Highland Park Dish - as much for the food as the atmosphere. Hidden off of Carson St. Cash only. 128 S. 17th St., Southside Il Pizzaiolo - pretty good DOC-style Margherita (ask for extra basil) 703 Washington Rd., Mt. Lebanon Carson Street Deli - great when the roast beef isn't well done. 1610 E. Carson St., Southside Piper's Pub - Friendly bartenders who can pull a Guinness correctly and decent stick-to-your-ribs pub grub (think bangers and mash, cottege pie, Guinness stew). 1828 E. Carson St., Southside Website Quaker Steak - it's technically a chain but the wings are tasty (get the louisiana lickers). 110 Andrew Dr., Robinson Twp and 1298 Freedom Rd., Cranberry Twp Website Stacker's - my husband really liked their caesar wrap. 1825 E Carson Street, Southside Chains: Bravo! - any of them but the one at the waterfront. 20001 Route 19, Cranberry Twp 4976 McKnight Rd., Ross Twp and 211 Summit Park Dr., Robinson Twp Website Mitchell's Fish Market - Can always go for some old bay peel-n-eat shrimp with a glass of Dr. Loosen Riesling. Sharfin Pie is tasty. 185 W. Waterfront Dr., Homestead Website Cabo - Their steak fajitas, chicken burritos, and Silverado margarita are really good. 299 W. Bridge St., Homestead Website Bar Louie - decent bar food, trendyish, order the chicken caesar sandwich. 244 W. Bridge St., Homestead Website and 240 Station Square Dr., Station Square (Southside) Website Honorable Mention: Southside Steaks - can be ok as long as there's a line (so you're guaranteed a freshly-made one). 2000 E. Carson St., Southside Tom's Diner - Good greasy spoon. Try the cinnamon bread french toast. 1715 E. Carson St., Southside Kassab's - Lebanese, cheap. 1001 E. Carson St., Southside Mario's - chicken fingers are good (though a tad on the greasy side). 1510 E. Carson St., Southside Fat Head's - Not my favorite, but consistant bar food. Everyone in Pittsburgh has been here (or goes there on a Friday night ) 1805 E. Carson St., Southside Website Dowe's on 9th - Only had an appetizer here when I went for a work meeting. Seemed like it would be a really happening place at night with the jazz. 121 9th St., Downtown Website There's no such thing as edible Asian food there. Don't try to kid yourself. It's sad when PF Changs (148 W. Bridge St., Homestead Website) really is the best. For what it's worth, the general tso's and egg drop soup at Coral Garden (1621 S Braddock Ave., Edgewood Town Center) is passable (but laughable compared to Chinese in Atlanta). India Garden (328 Atwood St., Oakland and 3813 William Penn Hwy., Monroeville Website) is ok as long as you don't eat the buffet. Heard that Namaste (3101 Banksville Rd., Banksville) is the best in town. Thai Place (5528 Walnut St., Shadyside) is not Thai at all. It's bad Chinese masquerading as even worse Thai. Bleh! Thai Me Up (1925 E. Carson St., Southside) works in a pinch (try the laab but ask for it phet mak). Tried Lidia's (1400 Smallman St., Strip District Website) before I left and I was so not impressed. Service and food were sub par. Le Perroquet (709 Bellefonte St., Shadyside) was decent but overpriced. The only thing I thought was cool about Church Brew Works (3525 Liberty Ave., Lawrenceville Website) was the fact the brewing vats are on the altar. We went on a sunday and got a big kick out of the family saying grace behind us Skroah hit the nail on the head when they said Pittsburgh is about quantity not quality. Take Mallorca (2228 E. Carson St., Southside Website) for instance. Food is mediocre but the portions are HUGE. Garlic Shrimp (Camarones Al Ajillo) were the only thing I could handle there. I heard that Cafe Allegro (51 S. 12th St., Southside) and Baum Vivant ( 5102 Baum Blvd., Shadyside) are awesome but never got the chance to try them out before we left. Same with Old Europe (1209 E Carson St., Southside) and Spice Island Tea House (253 Atwood St., Oakland). That's all I can remember for now! Hope this list is of some help. Even my best meals in Pittsburgh are ranked below mediocre meals in other cities... but this list was how I made due living there for 2.5 years

Garlic and Black Pepper Pork Serves 4 as Main Dish. One of my favorite Thai dishes, Mu Kratiem Prik Thai. It's not authentic but I always add broccoli or snow peas to this. Serve with steamed jasmine rice. Add more garlic and black pepper for more heat. 3/4 lb pork tenderloin, sliced into thin pieces (cut when partially frozen this is easiest) 3 T peanut oil (or vegetable oil of choice) Seasoning Paste 20 large cloves garlic 1 T black peppercorns Sauce 1/4 c plus 1 tablespoon sweet black soy sauce 2 T palm sugar or light brown sugar 2 T nam pla (fish sauce) 1 head broccoli, cut into florets Seasoning Paste 1. Mash the garlic and peppercorns together in a mortar and pestle or chop the garlic and mash into a paste with the side of a knife and then mix with pepper ground in a spice mill. Cooking Method: 1. Place the garlic paste in a bowl. Place the sweet black soy in another bowl. Mix sugar and fish sauce in another bowl until sugar is mostly dissolved. Move all ingredients close to the stove. 2. Heat a wok or large pan on high heat. When hot add the oil. When oil is hot, add the garlic-pepper mixture and fry until garlic is golden and fragrant. Do not burn. 3. Add the pork. Fry about 1 minute, stirring constantly, until pork is about halfway done cooking. Add the broccoli. 4. Add the sweet back soy sauce. Cook about 30 seconds then add the nam pla and palm sugar mixture. 5. Cook just until the pork is done and broccoli is crisp-tender. Check seasonings for balance and adjust. Keywords: Main Dish, Easy, Pork, Dinner, Hot and Spicy, Thai ( RG959 )