Jan, a reader of this blog, wrote to me asking for some recipes for sauces to go with steak. Personally, I usually just eat steak with a bit of mustard if the steak is fatty or if I’m feeling fancy, with a sauce made from reduced pan juices deglazed with Balsamic vinegar.
However, if you’re feeling really fancy and want an alternative, here’s my suggestion…
Biryani, Biriyani, Beriani, Buriani; there are many names, styles and variations to this amazing one-pot Sunday dinner that it’s meaningless to talk about authenticity. But I do love them all.
As such, in my quest to learn how to cook what I like to eat, this took me about a month to tweak and to talk to many people who’ve added much to my understanding of this epic dish. Many thanks go to David Yip for the suggestion of the Cartouche and to Thanaletchumy for her tips and tricks. She’s a fantastic home-cook who does an epic Teh Alia.
Any mistakes found here however, are all my fault.
I recently lost the use of my right eye due to an infection. Don’t worry, it’s not permanent and I’m not trying to mindfuck you with a guilt-trip about how sight is important, about how people do not appreciate the gift of sight and how blind people will never enjoy the colors of the world. No, there’s Facebook for people like that.
No, this is about the food I ate while on the road to recovery and the people who fed me. And a melty cheese bacon sandwich recipe.
It all started when she went to the US and ate at a Puerto Rican restaurant in a trendy Nashville (Tennessee) area (opposite the TBWA-Chiat Day offices). She was served Ropa Vieja and it was so good that she asked for the recipe.
Unfortunately, the restaurant owner spoke very little English and what she got was bits and pieces of a recipe. Undeterred, and with a 3-day advance notice, she repeated what she remembered to me and asked me to make it for her for a dinner with friends.
I love the fragrance and flavor of limes and other citrus fruits. In fact, my favorite scent is Extract of Limes. And after zesting and juicing the fruits, I often take a moment to sniff my hands: these are the original freshmakers.
And there’s nothing like Coriander & Lime to add a surprise twist to otherwise mundane rice.