- Prioritize textural contrast: Both of Flay's tacos had a crunchy element: a red cabbage slaw for the jerk chicken and a deep-fried blue corn tortilla for the stone crab. He emphasized waiting until the last minute to dress the slaw so that it would stay crisp.
- Overseason taco fillings. "Otherwise, it's going to be fighting through the tortilla," he said. A bland tortilla can overpower the other components, making for an uninteresting bite.
Posts for February 27th 2013
Up until a couple years back, I was a staunch red meat avoider. Not because I was a vegetarian or had moral qualms over its consumption, but rather as a matter of taste. Steak, burgers, meatballs, and the whole lot of much-beloved American classics held no sway over my palate, until one simple but revelatory bite changed it all. No, it wasn't a dry-aged steak or juicy Shake Shack burger that changed my mind — though I'm now irretrievably enamored with both — but rather, a bite of tender, succulent, braised short ribs.
Little by little I came to crave these tender, boldly flavored bites, soon embracing carpaccio, tartare, roasted bone marrow, and even grilled beef tongue. But it's still tender, falling-off-the-bone short ribs that get me every time. So when I came across this beer and hoisin braised stunner of a recipe, I knew I'd have to simmer up a batch posthaste, as it would inevitably enter my meal rotation. Thankfully, I was right on this account and then some. Slightly sweet, tangy, and full of deeply meaty flavor, they're so lovely that I'd wager they'd have made a red meat convert of me far earlier had I only tried them years back.
- Store spices in airtight containers away from direct heat and sunlight, preferably in a cupboard, pantry, or drawer, so as to avoid damage to their essential oils. If storing spices in a drawer, stock up on a brand whose lid is labeled on top, like Morton & Basset, for easy identification of the contents within, or label the lids yourself. If housing spices in a cupboard or pantry, try a tiered shelf or lazy Susan for the best access.
- When you first crack open a spice jar, make certain to label it somewhere — we typically mark the bottom of the jar — with the date using a permanent marker. This way you'll know when the contents' potency has dulled, avoiding bland, disappointing dishes ahead. Whole spices are typically good for up to three years, while preground should be discarded after one year.
- A seasoned barista shares his coffee shop pet peeves — Zagat
- IACP has announced its food writing finalists — Eater
- Macy's gives Emeril Lagasse the boot — Grub Street New York
- Relive the past with this nostalgic candy quiz — Delish
- A week in the life of Food Network Magazine's editor-in-chief — HuffPost Food
- Make Top Chef Paul Qui's Tex-Mex-inspired ramen — Bites on Today
- This ain't your mama's meatloaf — Tasting Table
Layers of tender shortbread, deeply browned and salt-flecked caramel, and robust Belgian chocolate combined in each bite for something far greater than the sum of their already exceptional parts and left me irrevocably hooked. Ever since that fateful day, it's been a fruitless battle to restrain myself from snapping up a package of the locally made treat anytime I see them in stock. I urge you to follow suit and try these life-changing treats yourself.
What's your desert island dessert?
Aside from gorging ourselves on snacks and spirits, interviewing food personalities, and attending celebrity chef demos, what else were we doing at the South Beach Wine and Food Festival? Why, keeping our eyes pried for new culinary trends, of course. Here are six themes we saw in a big way that may be poised to hit your dining scene soon.
For a new take on roasted brussels sprouts try a zingy version from hotspicyandskinny that employs classic Mexican flavors.These lemony, spicy roasted brussels sprouts with pepitas are a very hot South-of-the-border twist on a Winter vegetable!
For more — and the recipe — check out her blog, and then be sure to share your food photos in our community or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.