Posted by Adam Kuban, March 8, 2008 at 5:00 PM
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
If you've been following along this week, you might know that I picked up a panini press for the office and have been using it to cook lunchtime sandwiches like a madman. Well, this crazy appliance also doubles as an electric grill, so I'm eager to try my hand at some recipes that require the use of either an outdoor grill or a grill pan on the stove. I figure the press/grill/griddle will work almost as well as a grill pan, which is what I would have to use (if I had one) on such a cold and rainy weekend. This recipe is for a dish that I'm going to try this week—Vietnamese-style grilled pork. While the first half of it requires the use of a stove, it's one that I've only ever finished over coals. The new electric grill worked like a charm for panini, so it's time to force it into some new territory.
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Posted by Blake Royer, January 29, 2008 at 4:00 PM
I almost didn't survive the second stage of this recipe, when fermented fish sauce hits the hot pan, and it suddenly seemed like the the scent of a thousand dead fish had washed upon my kitchen's shores. I almost turned back. The nutty, cheesy, anchovy smell was overwhelming—how could this eventually taste good? But a short writeup in last week's New York Times food section had promised me a "bright, palate-awakening blend of salty, sweet and spicy" that could be made in 12 minutes. I pressed on.
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Posted by The Gurgling Cod, September 22, 2007 at 2:00 PM
Sunday Night Soups, where each week The Gurgling Cod shows up to offer a soup appropriate to the week’s Sunday Night Football game on NBC.
This week, the Cowboys visit the Bears for Sunday night Ditkaesque action. We saw the Cowboys in Week 1, where they got their chili, and we will see the Bears again soon enough when they play the Packers on October 7. We have a special porky-cheesy treat in store for when the Hog Butchers of the World invade America’s Dairyland, but for now, something a little bit lighter, but still beefy.
Mike Ditka, who played for the Cowboys, and coached the Bears to their lone Super Bowl title more than 20 years ago, owns steakhouses, which would suggest a steak soup. Before you reach for your blender and contemplate a sirloin smoothie, recall that the Cowboys were the team that drafted the NFL’s Vietnamese Jackie Robinson, Dat Nguyen. Among their many other virtues, Vietnamese cooks have figured out a way to include steak in a soup, without resorting to the meatshake. The recipe follows below.
You will need to make your own stock, because commercial beef stock is nasty, and you want to have the characteristic spices in contact with the broth for as long as possible. This version is adapted from the version that appeared in Gourmet in 1995. Note that while the prep is pretty simple, you will need to allow time for simmering and cooling.
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