Skirt steak is under-appreciated. It is much less-glamorous than a filet, yet it boasts maximum levels of flavor. It is deliciously fatty, and holds up well to marinades. I often enjoy it with nothing but salt and pepper, but days where you want to spruce it up even further, try this marinade! You can have it over a salad (as I did) or serve it on a bed of rice….
Almost Famous Chili
This is my favorite chili. It is made “chili con carne” style, a style of chili originally from Texas, that glorifies the simplicity of the meat and “gravy”. This is also the style of chili found in competition – one with no “fillers” (a.k.a. beans, pasta, corn). I love this type of chili because it seems so simple, yet the flavor is far from this. Instead, the flavors are rich, deep, complex, and literally layered. This isn’t a dump it all in a pot and call it chili type of chili. This is a, clear you schedule, add spices, let them meld, wait, add more spices, simmer, and repeat, type of chili. Make this for people you like, and they will like you back.
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Sweet Potato Salad
Sweet potato salad. By simply adding a combination of sweet potatoes to your russets, it is an easy way to update an all time classic.
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Bánh Bèo
Bánh bèo translates to “water fern”. These miniature cakes resemble the small water ferns found floating in the bodies of water in Vietnam.
This is one of my favorite dishes, but is a delicacy that people often order out. They are a bit time consuming to prepare…You see, you have to make the batter, steam all the dishes individually, prepare the toppings, and serve with a homemade sauce.
With that being said, I decided to accept the challenge. I cleared my schedule, swiped-right on bánh bèo, and committed to spend my Saturday morning with these tasty cakes.
These cakes were delicate, they were savory, and the variety of toppings add varying textures that are simply addicting. Enjoy these as an appetizer, or eat a dozen as the main dish.
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