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Come Party With Me: Tree Trimming — Menu

partysugar — Tue, 02 Dec 2008 10:41:43 -0800

I've invited some friends over this Friday for a holiday cocktail party. Since everyone (including moi!) will be attending a jewelry sample sale before, the snacks must be prepared in advance. Crostini with lentil and green olive spread can be made the night before the party. My dad will bake the brie with mango chutney twenty minutes before we arrive, so it's warm and gooey the second we walk in the door. A smoked salmon platter with dill sour cream waits chilled in the fridge and mini beef slider patties cook quickly.

To look at these recipes, which would be awesome for any holiday event,

Fast & Easy Dinner: Beef Stroganoff With Pasta

partysugar — Tue, 25 Nov 2008 06:45:18 -0800

Tonight, make this rich, comforting classic for your family's dinner. Thinly sliced beef is seared with a pan-sauce of tomato paste, beef broth, and Worcestershire, making a meal that is flavorful and filling. Passing the sour cream horseradish mixture around the table lets everyone control the amount of creaminess in their stroganoff. To save time and dishwasher space, cook the pasta and broccoli in the same pot of boiling water. Get this mouth-watering recipe and

'Wich of the Week: Navajo Taco

YumSugar — Wed, 19 Nov 2008 14:00:04 -0800

Countless sandwiches are native to America, but the Navajo Taco is a Native American sandwich in the strictest sense of the word. Made by piling New Mexican taco fixings onto traditional Navajo frybread, this scrumptious sandwich is a specialty of Arizona, so on a recent trip to Phoenix, I stopped by The Fry Bread House to do some firsthand research.

My first question, of course, is why a Navajo Taco — also called an Indian Taco — is considered a sandwich rather than a taco. The crucial distinction is that tacos are made with tortillas and sandwiches are made with bread — in this case, Navajo fry bread, which tastes like a cross between a thick fried pita and funnel cake without the sugar. Indian tacos are typically filled with beans, ground beef, or a combination of both; I opted for refried beans, flavored with strips of New Mexico green chiles. Salivating yet? For the juicy details and a recipe,

Monday's Leftovers: Roast Beef With Spicy Parsley Sauce

YumSugar — Mon, 17 Nov 2008 06:45:26 -0800

For a break from the ubiquitous wintertime stew, try using leftover chuck roast to make this satisfying alternative.

Serve the flavorful meat with oven-broiled tomatoes and a zippy, Italian-style chimichurri.

For a casual yet classy meal,

Sunday Slow Cooker: Pot Roast With Horseradish Gravy

YumSugar — Sun, 16 Nov 2008 06:00:19 -0800

If you associate pot roast with Mom's mystery leftovers, then think again: this pot roast, with its horseradish and white wine-spiked gravy, is not your mother's. Chuck roast is a relatively inexpensive cut of meat that is typically tough, but when it's been slow cooked overnight, it becomes pull-apart tender and soft. Serve this atop a bed of rice or mashed potatoes, and you're guaranteed to please the whole family.

For the easy recipe,

All the News That's Fit to Eat — Nov. 12, 2008

YumSugar — Wed, 12 Nov 2008 12:30:02 -0800

Deciphering squash: Which ones make a fluffy pie, and which ones do you put on the mantel? — San Francisco Chronicle
Things you need to know before you get started making bagels at home. — Los Angeles Times
Which cuts of meat are the most giving during tough economic times? — Boston Globe
The perfect wine pairings for Turkey Day can be scored for under $25. — New York Times
Make popovers foolproof with a few simple tips. — Chicago Tribune
Food personality Mark Bittman discusses how the food world has changed over the past decade. — Wall Street Journal
Oolong is the choice variety among tea aficionados, but has been slow to gain a mass-market following. — Washington Post

Source

Fast & Easy Dinner: Chicago Dog Salad

YumSugar — Wed, 12 Nov 2008 09:00:00 -0800

It can be easy to associate salads with repetition and zero flavor, but these mixed greens have a completely refreshing point of view. Here, Rachael Ray takes what's thought to be junky ballpark food and turns it into something entirely unexpected. Juicy tomatoes, succulent hot dogs, tart relish, tangy mustard, and pungent onions make for a satiating, hearty salad. For Chicago-style authenticity, opt for Vienna Beef all-beef hot dogs. To get the recipe,

Fast & Easy Dinner: Beef With Onions and Watercress

partysugar — Wed, 05 Nov 2008 06:45:36 -0800

Peppery watercress and seared beef chunks make for an out-of-the-ordinary midweek meal. To save time, quickly marinate the meat while you prepare the rest of the salad. This delicious dinner salad calls for thinly sliced red onion, but you could incorporate other ingredients like mushrooms or bell pepper. Just remember the steak marinade is a mixture of soy sauce and fish sauce, so select vegetables that match the flavors of Asia. To look at the recipe,

What's Cooking at Slashfood

partysugar — Thu, 30 Oct 2008 04:00:27 -0700

We love Slashfood so much that every Thursday we round up their most delicious stories. Here are this week's finds:

Meet Tracy Porter, tabletop's new hero.
Beef terroir: the grassfed difference.
Canning of craft beers is becoming more popular.
The Food Network has launched a new line of kitchenware.
What makes you feel like a real cook?
Tuck an edible note into your kid's lunches with FoodWriters.
The new cocktail shakers are antique pitchers.

Source

Fast & Easy Dinner: Beef and Sweet Potato Pan Roast

partysugar — Fri, 17 Oct 2008 10:30:09 -0700

The classic pot roast gets a quick, modern makeover in this delicious recipe. Instead of slow roasting a large piece of meat, petite pieces of beef tenderloin are pan seared.

Then, they're tossed with fleshy sweet potatoes for a rapid roast in the oven. This recipe also uses the last of the season's cherry tomatoes.

A fresh parsley gremolata finishes off this robust dish. To make this meal for your family,

Tyler Florence Makes the Ultimate Dinner

partysugar — Wed, 15 Oct 2008 09:00:19 -0700

At Tyler Florence's demonstration at the NYC Wine and Food Festival, Florence taught the crowd how to make the ultimate birthday dinner. It was the exact dinner he made for his wife on her birthday! The boyishly handsome chef has had a busy year. Not only did his wife give birth to a baby girl, but he also released two new cookbooks, opened a kitchenware store in Northern California, and filmed an upcoming season of Tyler's Ultimate, all while making appearances and doing demonstrations.

His special dinner menu — which is ideal for the holiday season — consisted of beef tenderloin with Béarnaise sauce, Brussels sprout and fingerling potato hash, and carrot cake with cream cheese frosting. To see what Tyler had to say about this menu,

Beef Chili Two Ways — Beginner and Expert

YumSugar — Wed, 15 Oct 2008 03:00:19 -0700

October is National Chili Month, and beef, with its unmistakably robust flavor, is the classic meat that's used in this dish. Aside from being an enduring crowd-pleaser, beef chili is also affordable to make, portable, and just as great-tasting the next day. The beginner recipe is a quick, effortless weeknight meal, while the expert recipe, developed by celebrity chef and southwestern specialist Bobby Flay, elevates chili to a gourmet level. To try both,

Fast & Easy Dinner: Vietnamese-Style Beef and Noodle Broth

partysugar — Fri, 26 Sep 2008 09:15:42 -0700

Ward off the early Fall chill with a steaming bowl of this scrumptious soup. It's perfect for a Friday night — all you have to do is drop the ingredients in a pot. Crunchy bean sprouts and fresh, fragrant basil finish off the soup. To add more heat, serve with a spicy Asian sauce. Learn how to make this dish when you

Fast & Easy Dinner: Beef and Cabbage Wraps

partysugar — Tue, 02 Sep 2008 06:45:25 -0700

If BBQ gurus Pat and Gina Neely were to make a Mexican burrito, it would probably look a lot like this dish. The filling is a simple mixture of ground beef, onion, corn, and bottled barbecue sauce. Instead of a salsa or guacamole topping, a heaping spoonful of crunchy coleslaw is placed atop the meat.

Although cheese isn't on the ingredient list, a sprinkling of cheddar cheese is a welcome addition. To look at the recipe,

A16 Food + Wine on How to Make Stellar Meatballs

YumSugar — Thu, 28 Aug 2008 05:26:07 -0700

One of my favorite chefs, Nate Appleman of San Francisco's A16, has debuted a new book co-written with his wine director, Shelley Lindgren, entitled A16 Food + Wine.

To celebrate the cookbook's debut, Williams-Sonoma, which will carry the book, hosted a launch party with the authors on hand. There, I not only scored a copy of the book but also sampled some entries from the new tome.

I couldn't get enough of the moist, complexly flavored meatballs. The recipe can be time-intensive, but once you taste the finished product, you'll think it's totally worth the wait. Learn how to make the meatballs (and check out photos from the bash!) when you

Monday's Leftovers: Steak and Bok Choy Stir-Fry

YumSugar — Mon, 25 Aug 2008 07:45:38 -0700

Stir-fried steak reminds me of a dish my mother used to make. This recipe calls for skirt steak, but flank steak or any leftover steak would taste great in this dish.

With rice, vegetables, and peanuts, this balanced, bold-flavored dish is a great way to have dinner on the table in less than an hour. To get the recipe,

Sunday BBQ: Grilled Rib-Eye Steaks with Cola Steak Sauce

YumSugar — Sun, 24 Aug 2008 06:00:00 -0700

I'm always trying to find creative new uses for foods, so I knew I had to try this recipe! It calls for cola, which adds a caramelized sweetness to the steak sauce.

Although the steak is garnished with thick-cut red onions, when I make it, I plan on throwing in sliced mushrooms for good measure. Who doesn't like mushrooms sautéed with steak?

To fire up the grill with this steak,

Noteworthy Nibbles — Aug. 12-19, 2008

YumSugar — Tue, 12 Aug 2008 14:00:41 -0700

This week, we've changed things up: We've decided to give you more advance notice about each weekend's food festivals, so that you have more time to plan on attending! From gulf shrimp to beef to peaches to mushrooms, there's many a local favorite to celebrate.

Here's a roundup of exciting events going on around the country:

Houston, TX: Houston Restaurant Week — Aug. 11-17
Delcambre, LA: Delcambre Shrimp Festival — Aug. 13-17
Mammoth Lakes, CA: Mammoth Festival of Wine, Music & Food — Aug. 15-17
Red River, NM: Hot Chili Days, Cool Mountain Nights — Aug. 14-16
Boston, MA: Fisherman's Feast — Aug. 14-17
Crested Butte, CO: Crested Butte Mushroom Festival — Aug. 14-17

To see the rest,

Yet Another Recall? Beef From Whole Foods

partysugar — Mon, 11 Aug 2008 12:10:05 -0700

Yet Another Recall? Beef From Whole Foods Sorry to spread the bad news, but we have yet another recall to deal with. Whole Foods voluntarily recalled more than 1.2 million pounds of ground beef that has come from Coleman Natural Beef's Nebraska Beef processing plant. It pains me to say it but E. coli strikes again.

Fast & Easy Dinner: Fajita Roll-Ups

partysugar — Tue, 22 Jul 2008 06:45:09 -0700

Fajitas are similar to a stir-fry because they're made with the same quick-sear cooking technique. In this recipe onions, bell peppers, and beef are tossed in a hot sauté pan. A simple sauce made with fresh tomatoes and bottled Italian dressing adds a delicious flavor to the cooked meat-veggie mixture. Wrapped tightly in a whole wheat tortilla, these fajitas could easily be filled with chicken or mushrooms instead of beef. Check out the recipe when you

80,000 Protest Beef Imports in South Korea, Government Hears

partysugar — Wed, 11 Jun 2008 14:55:13 -0700

80,000 Protest Beef Imports in South Korea, Government Hears
The right to assemble is alive and well in South Korea — and what's more, the government is paying attention. Between 80,000 and 100,000 people demonstrated last night in Seoul, the largest demonstration yet against a deal to resume imports of US beef into South Korea.

Is the Government Mad For Not Testing More Cows?

YumSugar — Mon, 12 May 2008 10:45:27 -0700

Last Friday the Bush administration asked a federal appeals court to stop allowing meatpackers to test all animals for mad cow disease. That's right, the government wants companies to test fewer animals.

Currently, under Agriculture Department guidelines, less than 1 percent of slaughtered cows are tested for the disease. Yet due to a lower court ruling, Kansas-based Creekstone Farms Premium Beef has been granted the ability to more comprehensively test their beef. The government is hoping to stop Creekstone Farms by having the ruling overturned. They argue that widespread testing does not guarantee safety, and that companies are trying to create false assurances. They also stated that a false positive could scare consumers, and that testing would result in increased food prices.

Creekstone attorney Rusell Frye is not buying it and believes the government doesn't have the authority to stop companies from testing. He said:

This is the government telling the consumers, "You're not entitled to this information."

Call me crazy, but doesn't it seem like the more testing you do, the more likely you are to catch something wrong? The folks at Creekstone were supposed to begin testing last June, but because of this appeal the new testing process has been delayed.

So tell me, do you think companies should be allowed to test more cows? Or do you agree with the government and think that it causes false assurances?

Source

Fast & Easy Dinner: Garlicky Hoisin Beef

partysugar — Tue, 15 Apr 2008 05:17:59 -0700

There is nothing better than making a quick-cooking, one pot meal; dinner is ready in a flash and there's minimal clean up! In this delicious recipe, bell peppers and sweet potatoes are tossed with stir-fried beef and a fragrant, salty sauce. It's a straightforward and uncomplicated technique that results in a well balanced, scrumptious meal. To take a look at how it's done,

Fast & Easy Dinner: Beef Stir-Fry with Snap Peas

partysugar — Tue, 19 Feb 2008 06:01:59 -0800

Sometimes, instead of ordering takeout, I prefer to cook at home. My go to dish is always a stir-fry. They're straightforward and quick cooking, perfect for weeknights. You toss everything in to a hot pan and season with super flavorful, fresh ingredients like ginger, limes, and scallions.

This recipe uses beef, but feel free to alter it to your liking; chicken or shrimp would be equally delicious. To take a look at the recipe,

Recall Warning: 143 Million Pounds of Beef Recalled

YumSugar — Mon, 18 Feb 2008 06:28:31 -0800

You've probably heard by now, but just in case, yesterday, the USDA recalled 143 million pounds of frozen beef. Yes, millions.

The largest beef recall in the US is occurring because Southern California based slaughterhouse Westland/Hallmark — the one that was recently shut down because of sick and mistreated animals — did not receive complete and proper inspections. Due to that fact, the Food Safety and Inspection Service has stated that the meat is unfit for human consumption.

The meat was sent to many federal school lunch programs, as well as several large fast-food chains. They estimate that 37 million pounds have already been consumed, and that no reported illnesses have occurred. The recall is more of a precaution since sick animals pose a higher risk of contamination.

Source

Do You Know Your Beef Cuts?

YumSugar — Fri, 25 Jan 2008 01:18:31 -0800

January is a month for cold chills, warm soups and apparently a lot of meat. That's right — meat. January is national meat month and I wanted to see if you knew your cuts of meat. This time it's just beef, are you ready? Let's go! Source

Recall Warning: Rochester Meat Company Recalls Ground Beef

YumSugar — Mon, 14 Jan 2008 15:18:31 -0800

Listen up! The first ground beef recall of 2008 has arrived. The Rochester Meat Company of Rochester, Minn., has voluntarily recalled over 180,000 lbs. of ground beef due to a possible E. coli contamination. The recall comes after five illnesses in Wisconsin and one in California.

The scariest part is that the product is actually not available on a retail level, but is sold for commercial purposes. So hopefully the places where you're eating ground beef are being diligent in their practices. Make sure that ground beef patties have been cooked to an internal temperature of 160°F. I know, some of you prefer yours a little more rare than that, but it's better to be safe than sorry, no?

If you're concerned about the meat your restaurant has, find out which boxes are being recalled.

Sunday Dinner: Beef Bourguignon

YumSugar — Sun, 02 Dec 2007 01:38:31 -0800

If Beef Bourguignon makes you think of a fancy-pants French meal that you'll never attempt at home, then think again. While the name does sound impressive, this traditional French dish is essentially a beef stew made with red wine. Flavored with onions, carrots, bacon, and a mixture of herbs, this dish is the perfect way to get ready for the holiday season. Impress your family and friends tonight, get the recipe, just

Fast & Easy Dinner: Hurry-Up Beef-Vegetable Stew

partysugar — Fri, 16 Nov 2007 08:58:31 -0800

Beef stew is not your average quick cooking meal. Most recipes take a couple hours, or even an entire day to fully develop a robust stew flavor. However, I've found a recipe for a super simple beef stew that comes together in under an hour. Red wine, thyme, mushroom and tomato soups, give this stew a slow cooked feeling. All you have to do is throw everything into a pot and wait for it to boil, making it the perfect end of the week meal. To get the recipe please

Sunday Dinner: Standing Rib Roast

YumSugar — Sun, 28 Oct 2007 01:18:10 -0700

A big rib roast is one of the quintessential Sunday dinners. Whether you roast yours with lots of veggies and rosemary, or salt it and serve with figs, a great roast recipe is definitely needed in your repertoire. To check out a simple one that will have your friends and family in awe,

Name That Dish!

partysugar — Tue, 16 Oct 2007 16:30:00 -0700

Yesterday's definition of kimchi reminded me of one of my favorite Korean dishes, pictured below. A popular beef dish, this consists of tender strips of beef that are typically marinated and grilled. Do you know what it's called?

Name That Dish!

partysugar — Tue, 25 Sep 2007 13:43:33 -0700

Now that it's officially fall, we are outwardly embracing fall foods. For example, the dish pictured below is an excellent cool weather meal. It's named after a Russian count — or so the story goes — and generally consists of tender beef sauteed with onions, mushrooms, and butter combined with a sour cream sauce. Do you know what it's called?

Fast & Easy Dinner: Japanese Beef Bowl

partysugar — Wed, 05 Sep 2007 06:13:31 -0700

Taking the time, even if it is only 30 minutes, to put together a quick and delicious meal is important for maintaining a healthy lifestyle. Never sacrifice flavor! A simple weeknight dinner should be tasty and rewarding after such a long and busy day. Tonight a quickly sautéed, thinly sliced, beef sirloin is coated in a sweet, dark soy-sake sauce. Mounded on top of a mountain of fluffy white rice, this meal is both filling and flavor packed. Don't eat meat? Substitute tofu or portabello mushrooms. To enjoy this dish, you'll need the recipe, find it now, just

Sunday BBQ: Grilled Beef Sirloin and Famer's Market Skewers

YumSugar — Sun, 26 Aug 2007 05:30:31 -0700

If you're like me, you probably have a tendency to turn your meat into kabobs. However, sometimes a primal craving strikes and all you want is a nice, big, juicy steak. So why not keep your meat intact and skewer only the veggies? This grilled beef sirloin is slathered in a fragrant mustard-thyme glaze and the farmer's market inspired skewers will keep you from feeling guilty. Pair it with some garlic bread and you'll be set. Oh and did I mention that it's simple enough you could make it for dinner tonight, tomorrow or any other day of the week? To get the recipe,

Fragrant Beef Dinner From Indonesia

YumSugar — Mon, 23 Jul 2007 08:01:38 -0700

The first destination in this week's travel week is Indonesia. With over 300 ethnic groups, the food in Indonesia has been influenced by Chinese, Middle Eastern, Indian, Pacific Island and European cultures. With such a diverse food heritage, you can better believe that this country produces some seriously good eats. For today's dinner I thought we could all make a delicious beef curry. To check out the recipe for this wonderfully fragrant meal,

Sunday BBQ: Classic Hamburgers

YumSugar — Sun, 15 Jul 2007 05:01:38 -0700

I can't believe we've done two months of Sunday BBQ recipes and haven't even discussed the perfect hamburger. Well, it's time to stop dilly-dallying and time to get grilling! For a classic all-time-favorite burger,

Monday's Leftovers: Grilled Pitas with Chimichurri Steak

YumSugar — Mon, 09 Jul 2007 08:01:38 -0700

If you've somehow managed to save any of last night's Chimichurri Steak then you're going to love tonight's dinner. It's a simple, easy to put together meal that is perfect for a busy Monday night. And if you didn't make last night's dish, don't worry - I've got the full recipe for those of you starting from the beginning. If the thought of toasty warm pitas stuffed with steak, blue cheese, delectable grilled onions and juicy tomatoes sounds too good to pass up, then do yourself a favor and

Sunday BBQ: Chimichurri Beef Steak

YumSugar — Sun, 08 Jul 2007 04:03:38 -0700

I've been eating a lot of chicken lately, so right now I'm craving nice slices of steak. I wasn't sure exactly what I wanted, but when I came across this recipe for a juicy chuck steak marinated in a tangy chimichurri-style sauce, I knew I'd found this week's Sunday BBQ recipe. Pair this bbq dish with a nice crisp salad and you'll be set. And, if you don't have access to a grill, this dish will actually work really well in the broiler. So fire up and get eating! I know what I'm making tonight, how about you? To check out the recipe,

Fast & Easy Dinner: Beef Fajita Bowls

partysugar — Fri, 22 Jun 2007 08:58:31 -0700

Sometimes I think it's fun to take an ordinary dish and deconstruct it. Don't get overwhelmed, it's actually super easy. For example, instead of serving fajitas in a soft tortilla, serve them in a bowl over rice with crispy fried tortilla strips. Dinner comes together quickly in under a half an hour. By incorporating canned, frozen, and fresh ingredients, you create a meal that is layered with flavors and textures. Mash up a simple guacamole, chill the Pacifico and sit back - TGIF! Get this fast and easy recipe -

Fast & Easy Dinner: Orange Beef Stir-Fry

partysugar — Fri, 15 Jun 2007 07:00:57 -0700

Never underestimate the extreme flavor power of fresh squeezed citrus juice. The acidity stops foods from oxidizing and adds a bright unprocessed taste to quick fix foods. The juice from one orange is used to jazz up a simple beef stir-fry. Stir-frys are excellent because they can be made rapidly and provide a mixture of tender meat, crisp vegetables, and sticky rice. You'll give Rachael Ray a run for her money when you make this savory stir-fry in under thirty minutes or less so get the recipe now and

Sunday BBQ: Shiraz-Soy Tri-Tip

YumSugar — Sun, 13 May 2007 03:37:19 -0700

This week I thought I'd we'd get the grill going with a nice big tri-tip. My mom is a sucker for bbq and I know she especially loves a good tri-tip, so when I saw this recipe I thought it would be nice to try on Mother's Day. The tri-tip is marinated in a nice shiraz (aka syrah) and soy combination, making it the perfect dish to throw onto a smokey bbq. Do all the hard work today and let mom relax with a glass of the fruity, yet somewhat rich, wine. To check out the recipe,

Definition: Tenderloin

partysugar — Tue, 20 Mar 2007 00:01:19 -0700

Tenderloin
A cut of meat that is the most tender (and therefore usually the most expensive). On a cow or pig this piece of meat is found in the middle of the back between the sirloin and the rib. It is so tender because the muscles do little to get toughened. The elongated muscle can be separated from the bone and is sold as a tenderloin roast. When it is cut into pieces to make fillet mignon steaks.

Monday's Leftovers: Guinness Stew

YumSugar — Mon, 12 Mar 2007 08:53:19 -0700

Yesterday I provided the recipe for a hearty Guinness Beef Stew and today I'm wondering what to do with the leftovers. I've come up with a bunch of different ideas (hollow out a small loaf of bread and serve it inside a bread bowl, get some large tortillas and create a irish stew wrap, serve it over pasta or rice, heat it back up with a little bit of cornstarch to thicken it up and serve it in a sandwich), however what I really want to do is just heat up the stew and eat it again! And, since the flavors have had some time to hang out and meld more, I know the stew is going to take even better today.

In case you missed the recipe, I'm putting it up again, but this time with step-by-step picture instructions. To check it out,

Sunday Dinner: Guinness Beef Stew

YumSugar — Sun, 11 Mar 2007 01:53:19 -0800

St. Patrick's day is coming up and I thought it would be fun to celebrate with (aka: a nice excuse to make) a hearty Guinness Stew. I had been looking through several different recipes when the latest issue of Cook's Country arrived in my mailbox and what do you know, there on page 8 was a recipe for a well-tested Guinness Beef Stew. Since they usually have pretty good recipes, I have decided that I'm going to give theirs a try. This recipe is an all-day affair (although the work required is pretty minimal), so why not go out and get your supplies and join me?! I'll take pictures of my endeavor and post them up here later this evening (assuming there's no kitchen fiascos...). To check out the recipe,

What's Your Favorite Kind of Meat?

YumSugar — Mon, 05 Feb 2007 03:27:17 -0800

Sunday Dinner: Beef Stir Fry

YumSugar — Sun, 21 Jan 2007 00:28:32 -0800

Yesterday I invited my sister over for dinner because I decided that we were going to try and master one of my mom's classic dishes. It's best described as stir fried beef with gravy and vegetables, but we lovingly call it "na ge niu rou" (which literally translates to "that cow meat").

Now, my mom has made this dish (or a variation of this dish) a thousand times and you'd think that I'd have tried cooking it by now. However, I never knew where to begin. See, my mom's a fantastic cook (in fact, she actually used to teach classes), but she never measures anything and getting a recipe from her is nearly impossible. So when I went home for Christmas, I followed her around with a pen in one hand and a camera in the other and forced her to come up with a recipe.

My end result ended up being pretty tasty (although I didn't cut my meat as thin as I could have) and I'm surprised by how easy it was. It wasn't as tasty as my mom's dish (but come on, is ANYTHING ever as good as mom's?), but I think with practice I'll be able to make it my own. To learn what goodies my mom cooks up in the kitchen,