Home-made bison burger flavored with the new Bourbon Pub burger seasoning.
Bay Area Chef Michael Mina has so many restaurants around the country now that I can hardly keep track of them all. Now, he’s bringing a taste of his Bourbon Pub in Santa Clara to your backyard barbecues with his new line of burger seasonings and relishes sold at Williams-Sonoma.
I had a chance to sample one of the seasonings, the Classic.
Not your standard chicken.
You may know heritage turkeys as a gourmet splurge for Thanksgiving.
Now, get to know heritage chicken.
Yes, all the delicious attributes and admirable farm practices associated with a heritage turkey now can be found in chicken, too.
San Francisco-based Emmer & Co. is one company on a mission to make those specialty chickens more widely available.
Most chickens raised in the United States have been genetically modified for faster growth. Not so with Emmer & Co.’s. Their New Hampshire and Delaware chickens are certified standard bred by the American Poultry Association, the oldest agricultural organization in the country. They mate naturally, they live outside, and they grow to full market weight in 112 days compared to 42 days for industrialized supermarket chickens.
A one-pan meal made in a cast-iron skillet.
There are cast-iron skillets that are handed down from generation to generation like the family jewels.
That’s how coveted they are, especially if they are beautifully seasoned from regular use and care, rendering them the ultimate nonstick pan.
Mine doesn’t have quite that lineage. It came about when I married my husband, who brought the heavy, black pan into my life.
Naturally, what led him to buy it was his fondness for cooking steaks. He is Meat Boy, after all.
But a cast-iron skillet can do so much more. In the new book, “Home Skillet” (Rockridge Press), of which I received a review copy, Bay Area food writer Robin Donovan shows just how versatile that pan is.
You can use it to bake treats such as “Maple-Pecan and Apple Oatmeal Breakfast Bake.” You can steam in it such dishes as “Mussels Steamed in Lemongrass-Coconut Broth.” You can use it on the barbie in entrees such as “Seafood Paella on the Grill.” You can make bread in it, such as “Onion Naan.” And you can whip up desserts in it such as “Sugar Cream Pie.”
A sampler at Smokestack.
Smokestack at Magnolia Brewing Company in San Francisco specializes in B2B operations.
That’s beer-to-barbecue to you and me.
Think the usual suspects of ribs and chopped pork. But also the out-of-the-norm pastrami. Yes, New York deli-proud pastrami.
The soaring warehouse-like space in the Dogpatch neighborhood sports a bona fide brewery in the back, and a barbecue joint in the front that features an expansive bar complete with shelves of liquor stacked so high, the bartenders need to climb a tall wooden ladder to reach the top ones.
Done up in an abundance of reclaimed wood, exposed concrete walls and steel pipes, it’s a festive spot that draws a crowd, as I witnessed recently when I was invited in to dine as a guest.
On the top shelves is a zany display of assorted rubber work boots.
You order at the counter, then find a seat among the several communal tables, until your food is brought to you.
Golden Island Jerky’s Korean Barbecue (front) and Kung Pao (back) varieties.
Beef jerky is not normally a go-to snack for me.
But I admit that when I received samples of Golden Island Jerky, I found myself coming back to them again and again, especially after a brutal spinning class at the gym.
Yes, leave it to me to reach not for a banana after a sweaty workout, but beef jerky.
But when you’re in need of a protein pick-me-up with a bit of salt and a lot of flavor, it hits the spot.
Golden Island originated in Taiwan in 1952. When the family immigrated to the United States in 1981, it started producing Asian meat products. In 2007, it debuted its jerky products.