Beef
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Beyond basic barbecue - 10 Jul 2011
Don't limit yourself to burgers for this summer's grilling. There's a broad range of beef cuts that may be unfamiliar but shouldn't be ignored. read more...
Mini Greek Burgers - 15 Jun 2011
Here's a fresh take on the summer burger. The Greek element is in the mix of ground lamb with the classic beef. And the feta mousse that tops it would work well dolloped on a beet salad. read more...
Chilled Jumbo Asparagus and Shallot Remoulade made with Homemade Mayonnaise - 1 Jun 2011
Jamie Stachowski was the owner-chef of now closed Restaurant Kolumbia, and much missed. His tremendous sausages are available at the Keilbasa Factory. This recipe offers a great technique for cooking asparagus as well as a sauce that would go well with grilled beef or dolloped on a roast beef sandwich. read more...
Halah butchers - 17 Feb 2011
You won't have to travel too far to find a good Halal butcher in the area. Some chefs reckon that a Halal chicken will produce a much more tender roast than a regular chicken. read more...
The Butcher's Block by Robert Weidmaier - one of my favorite markets - 10 Feb 2011
Robert Weidmaier's favorite pantry supplies are all on sale at his Butcher's Block in Alexandria. Even better, Weidmaier, owner and chef of Marcel's, Brasserie Beck and now Brabo and The Tasting Room next door to Butcher's Block, A Market, has filled his meat counter with a splendid selection, from an exceptional pork belly to veal cheeks and the more familiar cuts of beef. read more...
Asian Marinade Hickory Grilled New York Strip - 26 Jan 2011
Here's a quick-cooked dish that gives an Asian twist to a marinade for grilled beef. The recipe came from Phet Schwader when he was chef de cuisine at BLT Steak and brings a fresh zing to taste buds that can feel a bit flat at this time of year. read more...
Let's Meat on the Avenue - one of my favorites - 23 Nov 2010
Let's Meat on the Avenue is always adding interesting items to its stock. If kangaroo meat tickles your fancy, here's your place. Me, I prefer veal osso buco, which here comes from free range beasts scampering about in Canada. But Steve Gatward, the butcher-owner, also stocks milk from Trickling Springs Creamery and rich Amish butter. Try him for a flavorsome and happy festive turkey. read more...
Veal Cheeks - 16 Feb 2010
At Bistro Lepic, chef Simon Njiki-Nya cooks veal cheeks, a classic French slow braise he likes to pair with fresh pasta and basil. read more...
Chicken Shish Taouk - 3 Feb 2010
Abdel Hash Housh, chef of Neyla's recipe for Neyla’s chicken kabobs tastes particularly good coming from the wood smoke of a barbecue but is just as delicious cooked under a really hot broiler. The marinades adapts to other meats and fish. read more...
Shepherd's pie - 27 Jan 2010
Wesley Morton's Shepherd's Pie - one of gastropub AGAINN's most popular dishes - is a good comfort food dish any time of year. read more...
How to cook prime rib - 24 Nov 2009
Jason Murphy, executive chef of BlackFinn, cooks his prime rib this salt-packed way to make it what he says is the best in town. His recipe is adapted from an Old Steamship Cookbook and works with a 3-pound or a 15-pound cut, to produce a roast that's delicious hot from the oven or sliced cold for sandwiches. read more...
South Mountain Creamery - one of my favorites - 2 Jul 2009
Not strictly speaking a market, because you don't go to it, it comes to you. But South Mountain Creamery is worth knowing about. The Sowers and Brusco families behind it deliver farm-fresh ice cold milk in the old fashioned glass bottles direct to the cooler on your doorstep - if you're not in to take collection personally.
You put your order in on-line. And it's not just for milk. read more...
Mains: Flemish Beef Stew with Belgian Beer - 24 Jun 2009
Bart Vandaele, owner-chef of Belga Café, says, “Beef stew with beer is a traditional Belgian dish. I love it and it still is one of the most popular dishes in Belgium. You can find it in Belgium in different varieties, because it is typically a dish that every mother cooks her own way." read more...
Mains: BLT Prime New York Strip Steak Encebollado (a caballo) - 14 Apr 2009
Victor Albisu, chef de cuisine of BLT Steak, gives an American steakhouse classic a Cuban twist with black beans. Adding an optional fried egg makes the dish 'a caballo' - on horseback. read more...
Plaza Latina - one of my favorite markets - 13 Apr 2009
The mother of BLT Steak chef, Victor Albisu, owns this Latino market that used to be in Alexandria, on Pickett Street. Now you'll find it in the Idylwood Plaza, behind Whole Foods on Leesburg Pike. A Peruvian, she makes her own sausages and chorizos, from Guatemalan, Argentinian picante, Mexican and Salvadorean recipes, along with morcilla. And there's a range of meats at remarkable prices from the cheerful butchers behind the counter. read more...
Jerky - making your own - 8 Apr 2009
Jerky and biltong are the classic snacks of the cowboy of the American, South African and Australian outback. They the name for beef, trimmed of all fat, that's been cut into strips and slowly dried in the sun.
These days, it may have been marinated before being oven-dried in low heat over a long period. And it's no longer limited to beef. You can get chicken jerky, too, and jerky made from everything from ostrich to elk, alligator and pork for a different take on bacon. There's even fruit jerky. read more...
Chew on This: Beef causes more unnecessary diseases - 25 Mar 2009
South East Asians, generally thin and healthy people who use no more than an ounce of meat per person in most dishes just as a flavoring, would not be surprised to learn than diets high in red and processed meats shorten a Westerner's life span, not just from cancer and heart disease but, a new study discovers, from Alzheimer's, stomach ulcers and many other conditions. read more...
The Organic Butcher - one of my favorite markets - 11 Mar 2009
Don Roden and his brother-in-law down in Charlottesville are the owners behind a real, proper high street butcher in McLean, selling certified-organic and naturally-raised meats and poultry, butchered in the shop. read more...
Hamburger origins - grounds for contention - 28 Jan 2009
A discussion of the origins of the hamburger can get as contentious as the one over which nation invented pasta. It's a great comfort food any time of year. But where does it come from? One thing seems clear: it doesn't come from Hamburg in Germany. read more...
Eastern Market - 4 Nov 2008
Eastern Market has recovered after the fire that devastated it in spring 2007. But while finishing touches are put to the original brick building, you'll find it in an extensive marquee opposite.
It's like a street farmers' market, but established long before anyone had head the word farmers' market in the U.S. and open every day of the week and under cover - though it also has a variety of farmers' market stalls outside. Come here for a proper butcher, fish and cheesemonger. read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
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