I use both terms because they mean different things to different cultures. By using both I hope people figure out that the steak was marinated, then cooked outside on a barbecue grill. We don’t often eat steak – as we don’t like the beef from the supermarket for grilling. It’s very flavorful and wonderful in slow-cooked stews and braises, but it’s not as tender as we like for a simple … Continue reading →
Actually, I should say Barbecued Veal Steak. Well, to be more precise I should say Veal Steak cooked on the Barbecue Grill. Sometimes it can get very confusing discussing cooking with people from around the globe. But it’s also fascinating. To an American grilling is cooking outside on either a gas or charcoal barbecue grill. To a Brit grilling is cooking inside under the broiler (top element in an oven), … Continue reading →
The cheese is on the inside. I like 2 kinds of burgers: one is a cheeseburger with fried onions, pickles, ketchup, and mustard and the other is a burger topped with lettuce, tomato and mayonnaise, aka a California burger. Substitutions or different combinations are not allowed. Of course that assumes I can eat the one of my choice on a proper hamburger bun….. which I can’t because we don’t have … Continue reading →
Summer has arrived. We are now alternating between chard and summer squash every day. Last week we were keeping the house closed up because it was cold; this week it’s closed because it’s hot. I opened the windows to close the shutters against the afternoon sun and a lizard fell on my head. I don’t know where it went. In honor of summer I sent an email to Steve the … Continue reading →
These are not McDo’s or B.K.’s or Wendy’s cheeseburgers. They’re not children’s cheeseburgers. These are Adult Cheeseburgers. The beef is seasoned, hand-formed into a burger, cooked to medium at most, then topped with a strong, runny cheese – with a rind; not a manufactured slice of American cheese. I used goat cheese but Brie would work. Or Limburger. Or Stilton. It should be something that you can’t keep for long … Continue reading →
We’ve been enjoying real, thick, rare steak from the grill this summer – thanks to discovering a butcher that ages his beef and cuts it to order. A good steak is probably the only thing I’ve missed since moving to France. We never thought about beef in Ireland because the lamb was so good. In Andorra we had aged country, grass-fed veal that was fabulous. The beef in France is … Continue reading →
We love making giant stuffed burgers….. and giant stuffed cheeseburgers. I think it started when we stopped eating hamburgers on buns.. We can’t get buns here, and, as wonderful as French breads are, there really isn’t a substitute for a hamburger bun. They come close….. but not quite. Besides, big stuffed burgers are fun. You can fill them with lots of different stuff – just not all at once…. You … Continue reading →
