Sometimes I just don’t have the guts to deal with whole fish.  I’ve never wholly regained my bravado since the Saturday in 2002 when my kind and thoughtful brother, on the way home from his job delivering spanking fresh fish to temples of gastronomy The River Café, J. Sheekey, Moro, Gordon Ramsay, The Ivy et al, dropped

About a month and a half ago I took a constitutional down to Smith Street here in Brooklyn to take in a screening of Forgetting Sarah Marshall. Before having the chance to revel in this splendid comedy, I was treated to a bevy of the usual previews. None of them I remember so

Originally uploaded by mewmew0518 In the former residence of “Young Marshal” Zhang Xueliang (張學良), cross-talk master Wu Zhaonan (吳兆南) ushered in “authentic” Mongolian barbecue to Taiwan and turned it into Shann Garden. Mongolian barbecue is a restaurant style of stir frying meats and vegetables over a large, round, solid iron griddle and strangely, neither Mongolian nor

Thanks to the kind donation of a friend, I had a packet of ‘beans for goths’ (quote) in my cupboard. Today, they fulfilled their tasty purpose by ending up in one of my salads! I made it for a barbecue, and it really worked well with the with the smokey protein from the grill! The salad

  I always look forward to the warmer months. My mom used to describe the cooped-up feeling of winter as “cabin fever.” Now, spring – almost summer - has arrived here in the Northeast – and what could be more fun (yes – fun!) than grilling out? It’s grilling out with friends. Hosting your own backyard barbecue and

Ingredients:   Marinade: ¼ cup orange juice 2 tablespoons soy sauce 1 tablespoon sesame oil + extra to brush meat 1 tablespoon orange zest, grated 1 tablespoon ginger 2 teaspoons chili peppers, minced 2 teaspoons garlic, minced 4 lbs. beef tenderloin   Plum Sauce: 4 plums, pitted and quartered 1 cup pineapple juice ¼ cup dry sherry ¼ cup dark brown sugar, firmly packed 2 tablespoons red wine vinegar 2 tablespoons soy sauce 1

Ingredients: 2    tablespoons black peppercorns, crushed 1    tablespoon mustard seed, crushed 3    tablespoons paprika 2    tablespoons light brown sugar 2    tablespoons kosher salt 1    tablespoon garlic powder 1    teaspoon cayenne 1    (10 lb) rib roast, boneless ¼    cup Worcestershire sauce   The evening before: In a large mixing bowl, toss together the peppercorns, mustard seed, paprika, brown sugar, salt, garlic powder and cayenne.  Brush the roast with Worcestershire sauce on all sides.  Rub the peppercorn mixture over the

I am adding a photo of Neely’s Creole Potato Salad to that post ~ I made it yesterday and it is DELICIOUS! These aren’t true poppers but close enough that you get the idea. I use a perforated baking sheet on my grill (specifically for grilling) that I bought at BJ’s. It’s worth it’s

Time flies. Try to keep up. I love you, Dad.

Previously on this blog, I have discussed the branding of Ravenswood wines, which I think is exemplary. They specialize in Zinfandel, and their Zins are quite good…but there’s a secret sauce that not many people know about. Specifically, a very hearty BBQ Sauce. Ravenswood produces, but doesn’t much promote, a killer BBQ sauce called Ragin’ Raven.