beef

This Is How You Make Frito Pie

Classic southern comfort food
Jun 10, 2014 12:00 pm
irondostar on Flickr

In 1982, Petro’s Chili and Chips popularized the walking taco at the World Fair in Knoxville, Tennessee and now, Morgan’s Barbecue is bringing the dish up north to New York City. Chef Andres Fernandez’s frito pie is served old-school style in a slit-open Fritos bag, smothered with Texas red chili and topped with white onion, cheddar cheese, sour cream, scallions and Morgan’s signature slow-smoked brisket. The recipe, after the jump.

Harlem Shake's Classic Cheeseburger Recipe

A huge, melty double cheeseburger lives in Harlem
May 27, 2014 2:00 pm

Harlem Shake's burger recipe includes a blend of sirloin, chuck and brisket (though, you’re fine to use one or the other). Owner Jelena Pasic insists on using Martin’s Potato Rolls, which we agree is one of the best moves for backyard burger grilling. And when it comes to cooking the burger, she suggests using a cast-iron skillet and employing a “smashing” technique that achieves a nice crust. Oh, and they loaned us their secret sauce recipe (thanks again!) 

Beef Tartare Burger Recipe

Cook your steak tartare...just a little bit
May 7, 2014 12:00 pm
Photo: The New York Times

We love the New York Times food section, so we picked up a copy of The Essential New York Times Grilling Cookbook, with recipes from the past century (or so) of outdoor cooking. All your favorite authors contributed recipes, but we're crazy about this beef tartare burger from Mark Bittman's The Minimalist For The Grill: Burgers Beyond The Basic.

Grilling Month Challenge: Show Us Your Medium Rare

Break out the tongs and fire up the Instagram
May 6, 2014 2:15 pm

We're just about a week into Food Republic's Grilling Month, which means it's high time for an Instagram challenge! Show us what you've got by tagging @foodrepublic with hashtag #FRMediumRare. From May 6-12 we'll regram our favorite photos of the day — instant grilling fame! Details and a special contest, right this way.

Steak Tartare, A Flashback From My Training Blog

Or, "none of my friends would eat what I made."
Mar 19, 2014 2:30 pm

My very first blog post seemed popular enough on Facebook, lots of comments arguing whether shotglasses filled with sea urchin, ponzu and sake were gross or delicious, so I followed it up with steak tartare. Most of my friends had tried the uni shooters with enough coaxing. But nobody would try the tartare, which was disheartening. Here's how I won that game.

Butcher Recipe: How To Make Beef Tongue For Sandwiches

A detailed brining process produces succulent meat
Mar 6, 2014 1:00 pm
beef tongue for sandwiches

Austin, TX's Noble Sandwich Co. has become a huge hit, drawing big lunch lines and inspiring cross-town sandwich commutes. Noble’s points of pride are simple: scratch cooking, using the whole animal, and sourcing locally. And by no means does that imply boring: these guys make a tongue sandwich that would make the most steadfast Jewish deli-goer weep with joy. 

5 Ideas For Dinner: Short Ribs

Meaty, fall-off-the-bone braised short rib recipes
Mar 3, 2014 2:00 pm

If standing by a big heavy pot of wonderfully fragrant slow-cooking beef short ribs is the only thing that's going to warm your bones tonight, have we got the recipe roundup for you! Check out 5 unique preparations of one of our favorite braisables, happy to hang out in a low oven until fork-tender. Maybe even spoon-tender. You might need some mashed potatoes.

Crown Maple Bourbon Glazed Short Ribs Recipe

You can have your bourbon and cook with it too
Feb 27, 2014 3:30 pm
maple-braised short rib recipe

One of the joys of cold weather cooking is using a heavy hand with dark, sweet and deeply flavorful ingredients like bourbon and maple syrup. We borrowed this maple-braised short rib recipe from chef and maple syrup expert Jacob Griffin of Dutchess County, NY's Madava Farms, where Crown Maple syrup is made. 

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