This is very good with tri-tip and flank steak.
I got the basis for this from Cooking Light, but left out their red pepper flakes. This makes a nice spicy rub. It’s not hot spicy. I rubbed this on the meat about an hour before grilling it.
These reminded me of the peroshkis we used to get at a little shop in Sonoma, CA where I grew up. It was one of the few take-out foods we ate. These are good for dinner warm and then great to pack for lunches. They also freeze well. When I make a batch now, I […]
I don’t think there’s much disagreement about what goes into a Reuben sandwich. Corned beef, sauerkraut, (Swiss) cheese, Russian dressing and rye bread. I suppose you could argue about what kind of rye bread and what kind of cheese if you wanted. Make your own Russian dressing, for sure. It’s easy and tastes great. I […]
My youngest asked if I could make beef spiedini, little beef rolls. She was remembering some of the great food she’d had when she visited her grandparents in Florida a few years ago, including the beef spiedini. I went online to look for a recipe but they were all a little different than she remembered. […]