After a 24 hour marinating session, my Las Brisas skirts hit the grill. Find out how I finished the dish, and how it all went down with the family.
 I follow my own site’s advice and grab a heaping serving of fresh sliced skirt steak at my local Spanish market. How’d it go? Let’s just say Publix is going to lose a little business. My Las Brisas Skirt Steak Adventure Part I Growing up near the Germans neighborhood of Yorkville in Manhattan had some real benefits: like Papaya King and Wiener Schnitzel. It’s Time to Come Home to Veal (and Papaya King) Mincemeat pies don’t actually have a damn bit of meat in them. Unless they’re Australian minced meat pies, in which case they’re delicious. Learn how to make them from The Meatist. Meat Pie: Australian For Awesome Cooking at the famed Lobster Roll restaurants had its ups and downs. The band-aid story being among the latter. Check it out and learn how to cook lobsters at The Meatist. Lobsters: Cook ‘em or Free ‘em (just don’t Band-Aid ‘em) The first guest writer at The Meatist, Amiel Nuchovich, gets all cheap meats and Latin market-ey up in here. Once You Go Latin… Cheap cuts of meat may have shot up a bit in price, but they’re still great ways to get your meat on. Today’s Meatist looks at two cheap, beefy options. Here Come The Cheap Cuts (Sorry, Eno) I went to a fairly harsh prep school in New York at which I had a dearth of friends. One redeeming factor: they introduced me to the wonders of shepherd’s pie. Thank you St. Bernard’s, thank you. St. Bernard’s, Shepherd’s Pie, And A Beet Horror Story. My days cooking in the Hamptons netted some great memories: chicken and sausage couscous, insane chefs, and nitrous in the walk-in. I still love the chicken and sausage combo, and now you can learn to love it too. Chicken & Sausage & Nitrous Oxide I spent a day making Misery Meatloaf with a vegetarian chef. Then a few months tweaking the recipe. Now it’s all about Euphoria. The Joys (and Horrors) of Misery Meatloaf |
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