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Tacos de Carne Asada August 23, 2016

Posted by Bravado Cooking for Men in Classic Beef/Lamb Dishes, Classic Mexican Dishes.
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One afternoon, I was walking through the park in my local community and I  saw a group of Latinos enjoying themselves around their grill.  I shouted across the way, “How about a double cheeseburger?”.  They shook their heads and wagged fingers in the air to indicate that there were no cheeseburgers involved.  However, they motioned me to come over.  I lived in Chile for three years and love to speak Spanish, so I joined them.

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The Bourbon Burger – An American Classic March 3, 2014

Posted by Bravado Cooking for Men in Classic American Dishes, Classic Beef/Lamb Dishes, Classic Grilling Recipes.
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So, my son-in-law, Patrick, and I were having a cocktail and he was wondering why we didn’t have the hamburger as an American classic on the website.  I said that I could never come up with anything interesting or unique to say about the ubiquitous “burger”.  He said maybe we needed to get alcohol involved in some way.  I had to agree.  After all, we had posted a great recipe called “Six-Pack Chicken” from another son-in-law, Andy. (more…)

Veal Saltimboca and More – Our Big Night in Umbria July 7, 2013

Posted by Bravado Cooking for Men in Classic Beef/Lamb Dishes, Classic Italian Dishes, Classic Recipes by Type, Diary of a Wandering Foodie, Travels and Soirees.
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Buongiorno di Macerino

Buongiorno di Macerino

On our last night in the mountains of Umbria at the Palazzo Mazzuricci in Macerino (look it up on Google maps), we did our own version of “The Big Night” (I assume everyone has seen that movie – if not, go to Amazon NOW and stream it.)

To get you in the mood, here is a brief slideshow on our place in Umbria. (more…)

Salpicon – What You Need For Authentic Tacos May 1, 2013

Posted by Bravado Cooking for Men in Classic Beef/Lamb Dishes, Classic Mexican Dishes.
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Salpicon

Salpicon

In the U.S. we have decided to adopt and tweak Mexican cuisine.  Tacos is the perfect example.  This has to be the go-to dish for many busy parents – ground beef, a seasoning packet, some tortillas y voilá.  If we have time, we put out little bowls of chopped tomato, cheese, sour cream and lettuce.  Maybe we even buy a little container of guacamole.  However, we should be clear about one thing – you will never find this concoction in Mexico.  This is a purely Gringo deal.

If you want truly authentic and classic tacos, you need to try salpicon.  (more…)

Braised Short Ribs with Red Wine Reduction over Garlic Mashed Potatoes November 14, 2012

Posted by Bravado Cooking for Men in Classic American Dishes, Classic Beef/Lamb Dishes.
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So, we are at a dinner party and my friend Bob asks me what is my favorite thing before dinner.  I think he was talking about drinks, but my mind wandered.  (more…)

Steak Au Poivre – The Classic French Recipe May 17, 2012

Posted by Bravado Cooking for Men in Classic Beef/Lamb Dishes, Classic French Dishes, Classic Recipes by Type.
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Steak Au Poivre

This is the eighth in our series of French classics.  We will do 12 in total and then move to Italia.  Previous posts were:

You really need to go back and try some of these before proceeding onward.  They are the great dishes that everyone needs to be able to make.  These are the dishes that will give you something to talk about and make you a true Bravado chef.

Now we turn our attention to Steak Au Poivre, which you and your fans will love.  The ingredients are simple – meat, peppercorns and a little butter, onion and beef stock – and, of course, some Cognac.  The result is a perfectly elegant dish.  Serve it with Pommes Anna and the crowd will go wild. (more…)

Annual New Year’s Dinner Award – Horseradish Encrusted Prime Rib February 2, 2012

Posted by Bravado Cooking for Men in Classic American Dishes, Classic Beef/Lamb Dishes, Classic British Dishes, Classic Recipes by Type, Travels and Soirees.
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Guest Post No. 2:

Horseradish Encrusted Prime Rib

The Annual New Year’s Dinner Award goes to Howard Storck – charter member of the Bravado Cooking Society – and Carla Gorsky.  (They, btw, were the ones that triggered the special post about making a one-handed pie crust – a must see with the video clip from “The Postman Always Rings Twice”.)  They were helped by sous-chef Larry Hake and their dog, Charlie.

Boy, Did I Like The Prime Rib – Hope I Can Make It Until Midnight!

Here is Howard’s communiqué:

How about a horseradish encrusted prime rib…with a red wine reduction sauce…homemade creme fraiche….roasted potatoes and onions with sage…and roasted vegetables? (more…)

Pork Tenderloin with Chinese Five Spice September 29, 2011

Posted by Bravado Cooking for Men in Classic Beef/Lamb Dishes, Classic Chinese Dishes, Classic Recipes by Type.
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Pork Tenderloin with Chinese Five Spice

Guest Post from James in San Francisco: (more…)

David’s Lemon Caper Veal Piccata August 3, 2011

Posted by Bravado Cooking for Men in Classic Beef/Lamb Dishes, Classic Italian Dishes, Classic Recipes by Type.
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Veal Piccata

Veal Piccata

Bravado Difficulty:  5.5/10

Prep Time: 30 minutes

 

David is an aspiring Bravado chef.  In a reflective moment over cocktails (I think vodka was involved), he said he dreamed of making Veal Piccata, one of his favorite dishes, but knew he would screw it up.  It reminded me of Charlie Brown waiting for the famous fly ball that he knew he would drop.  After the usual chiding and berating – something fellow Bravados do – he agreed to try making it the following day.  He produced an incredible dish on the first try.  David has since gained an almost sickening sense of self-confidence and now thinks he can do anything. (more…)

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