November 8, 2012 |
As dawn breaks over the city, the meat men pull up at restaurant back doors, dropping off steaks, ground beef, and other cuts. More of these trucks now bear a 201 or 646 area code on their doors. Pat LaFrieda and DeBragga & Spitler - New York-rooted butchers who enjoy cult followings among chefs who rave about their dry-aging - have recently begun nibbling at the wholesale-beef business in the region. Their appearance in Philadelphia has everything to do with the price of real estate in Lower Manhattan.
August 17, 2012
THIS WEEK, the Harrisburg Patriot-News reported that PennDOT spends its time and money printing the illustrious "Philadelphia Cheese Steak Guide. " The brochure sends hungry readers to just six shops throughout the city. Oddly, it doesn't tell them which transportation to use to get there. We understand why it's in the government's interest to promote tourism. That's why there is a state tourism office. The Department of Transportation has plenty of other jobs to keep it busy, including getting official voter IDs to the nearly million residents who don't have the ID required to vote.
July 19, 2012 |
Cole (for Nicole) Mahon points out that her tattooed, formidably muscled arms have nothing to do with gym time; they're from long hours she puts in each week rolling out some of the tenderest pierogi dough in town. A pierogi menu wasn't part of the plan six years ago when she and her brother James took over the Green Rock Tavern, a corner bar with a bad reputation on Lehigh Avenue: "I grew up on ravioli," she says. But in deference to the Fishtown-Port Richmond neighborhood's Polish sensibility, she honed her pierogi moves at the table of a friend's mother.
July 19, 2012 |
For the chimichurri: 8 cloves garlic, peeled and crushed 2 teaspoons salt 4 cups lightly packed flat-leaf parsley leaves and tender stems, finely chopped 1 cup fresh oregano leaves, finely chopped 1 cup red wine vinegar 2 cups olive oil 2 tablespoons crushed red pepper For the steak: 3 pounds skirt steak 1. To make the chimichurri: Place the crushed garlic on your cutting board and sprinkle the salt over...
July 12, 2012
6 to 8 ounces cooked steak, sliced ¼ inch thick (rib-eye, hanger or skirt) 2 or 3 small potatoes boiled (or cooked in microwave) and sliced ¼ inch thick ¼ cup cucumber, peeled and seeded if necessary, or cooked green beans ½ red bell pepper, seeded and cut into narrow strips Generous handful of watercress, baby spinach, or mixed salad greens 1. To assemble combine all ingredients in a large bowl or arrange all...
July 12, 2012
1 tablespoon Dijon mustard 1½ tablespoons peeled and grated fresh ginger 1½ tablespoons red wine vinegar 1 teaspoon brown sugar ½ cup pure olive oil 1. Whisk together all ingredients in small bowl or put ingredients in a covered jar and shake until the sugar dissolves. From Solo Suppers by Joyce Goldstein (2003) Note: Trader Joe's Sesame Soy Ginger Vinaigrette may be used as a substitute. Per three-tablespoon serving: 247 calories, trace protein, 1 gram carbohydrates, 1 gram sugar, 27 grams fat, no cholesterol, 46 milligrams sodium, no dietary fiber.
June 6, 2012 |
SOUTH STREET mainstay Jim's Steaks gets the sandwiches right, but it can't quite seem to keep the cops from storming through the door with drug warrants. Tuesday night, for the second time since August, police served a narcotics warrant at Jim's, busted an employee for his alleged involvement and confiscated drugs, police sources said. At the steak shop, on South Street near 4th, and at a house on Dickinson Street near 20th, where a second warrant connected to the bust was served, police confiscated marijuana, drug paraphernalia, pills and cash.
April 26, 2012 |
Much as I love a big, beefy steak on the grill, sometimes I need something lighter. My new favorite is cauliflower — sliced into two thick "steaks. " In this recipe, I've topped them with poached eggs and truffle oil, creating a delicious sauce. Grilled Cauliflower Steaks With Poached Eggs and Truffle Oil Makes 2 servings 1 large head cauliflower Olive oil Salt, ground black pepper 1/2 teaspoon garlic powder Juice of 1/2 lemon 1 tablespoon vinegar 2 eggs Truffle oil (or truffle-flavored olive oil)
April 24, 2012
WHAT EXACTLY is Steak-umm? In his ruling, Judge Lawrence Stengel describes it as made "from chopped and formed emulsified meat product that is comprised of beef trimmings left over after an animal is slaughtered and all of the primary cuts, such as tenderloin, filet, and rib eye, are removed. . . . The emulsified meat is pressed into a loaf and sliced, frozen and packaged. "
April 24, 2012 |
HIS OWN lawyer was worried that Michael Lane - a saucy, outspoken South Philly man - would curse on the stand. It's not as if Lane didn't have cause. To begin with, Lane, owner of the local restaurant chain Steak' Em Up, never thought the lawsuit against him would make it to federal court. In fact, he thought it was a gag when he received a cease-and-desist letter from the owners of Steak-umm, a brand of thinly sliced frozen steak based outside Reading. The letter threatened Lane with a trademark-infringement suit if he didn't change the name of his chain within 24 hours.