This recipe is a variation on Alton Brown's "Burger of the Gods." Grinding your beef at home is one of the best ways to make a simple burger better. The heavier the pan you use to cook the burgers, the better sear you'll get.
In Montreal, a traditional submarine sandwich is a combination of pan-fried onions, skirt steak, spicy cheese, steak spice, and salad topped with Catalina dressing. [Note: that this sandwich tastes best when made with day-old bread.]
This recipe is from ketherian Food Journal and was featured in Root Source: Skirt Steak.
Duck Breast With Pomegranate Glaze
Duck Breast With Pomegranate Glaze
The duck breasts can be seared and the pomegranate glaze prepared a day ahead. When ready to cook, bring seared duck to room temperature, then roast in a 350F oven until medium-rare.
Read more about this recipe at the Washington Post.
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These Taiwanese Ji Juan are not exactly Lor Bak (Malaysian five-spice pork rolls), but the principle is basically the same -- protein (meat) wrapped with bean curd skin and deep-fried to perfection.
Read more about this recipe at Rasa Malaysia.
Red Russian Kale is gorgeous, with its deep emerald-green leaves and red ribs, but like most grown-up kale, it’s most tender when it’s cooked a long time.
Read more about this recipe at hogwash.
