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.
April 23, 2012 |
Steak-umm, a national brand of thinly-sliced frozen steak, has lost its trademark infringement fight against local restaurant chain Steak 'Em Up in a David and Goliath battle of the steak world that's played out over the last three years in federal court. In 2009, Steak-umm filed the suit against Michael Lane, owner of Steak 'Em Up, which has locations in South Philly, Old City, Collingdale and Ridley Park. Steak-umm claimed that the name of Lane's store was trying to capitalize off Steak-umm's national brand and that it would confuse consumers.
March 29, 2012
1 (28-ounce) can crushed tomatoes 1 large onion, coarsely chopped 3 garlic cloves, crushed and peeled 2 tablespoons capers, drained and rinsed 1 (4-inch-long) serrano or 2 Thai chiles, stemmed, half of the seeds removed, coarsely chopped 2 tablespoons sugar 1 tablespoon smoked paprika Kosher salt and freshly ground black pepper 2 (1-pound) rib-eye steaks, each about 1 inch thick 2 tablespoons olive oil 1. In a food processor, combine the tomatoes, onion, garlic, capers, chilies, sugar, paprika, and 2 teaspoons salt.
March 15, 2012 |
Try this Guinness-marinated steak sandwich for St. Paddy's Day, a refreshing change from stew or corned beef and cabbage. Guinness Marinated Flank Steak Sandwiches With Grilled Onions and Boursin Cheese Makes 4 servings 2-pound flank steak or London broil, at least 1-inch thick 14.9-ounce can Guinness beer 2 large red onions, cut into 1/2-inch slices 1 small container Boursin...
February 23, 2012
Company description: An 8-ounce, country-fried beefsteak smothered in country gravy, served with mashed potatoes and steamed broccoli. Chain: IHOP. Calories: 830, with 38 grams of fat and 2,300 mgs of salt. Location: 1320 Walnut St. Order time: Not speedy, but reasonable. Price: $12.99. Review: Since the International House of Pancakes' National Pancake Day is next Tuesday, the Chain Gang decided to visit IHOP and . . . not have pancakes.
February 13, 2012 |
JOEY VENTO is gone but a new movie helps make sure he is not forgotten. The late Geno's Steaks owner appears in "Swooped," a comedy that screens at the Trocadero (1003 Arch) on March 18. Vento, who died in August, plays himself, selling a cheesesteak to one of the main characters. A few scenes take place at Geno's. Directors Joe Gariffo and ShaunPaul Costello say proceeds from the screening will go to fund their next film, "The Independents," which is a hockey comedy to shoot in town this Spring.
February 9, 2012 |
Here's one of the benefits of spending Valentine's Day at home: You get to eat what you want. Sure, you have to make it, but that also means costs can stay down, and you don't have to fight the crowds or be subjected to a rule-ridden tasting menu. And honestly, when is the last time you had a special dinner with your loved one at home without the TV on? Light some candles. It's a nice thing. Sticking around the abode means you can casually indulge. I've created a menu that allows just that, taking the best of a steak-house dinner and combining it with pop-a-pilsner elements.
December 8, 2011
Pinch of salt Garlic clove 4 whole anchovies 1/2 teaspoon mustard powder 2 dashes Worcestershire sauce Egg yolk from coddled egg 1/2 cup olive oil Half lemon, squeezed 1 teaspoon red wine vinegar Half head of romaine lettuce, cut into one-inch pieces Croutons Parmigiano-Reggiano cheese Cracked pepper Put the salt in the bottom of a wooden salad bowl. Add garlic and crush, then add anchovies and mustard powder and continue to crush into fine texture.