View all posts filed under 'Meat'

Forget March Madness; It’s Meat Madness at Fogo de Chao

Wednesday, 5. March 2014 5:26

Meat, meat and more meat delivered right to your table at Fogo de Chao.

Meat, meat and more meat delivered right to your table at Fogo de Chao.

 

Get ready for a parade of meat.

Fire-roasted cuts of beef, chicken, lamb and pork — 16 types in all — brought to your table one by one on massive skewers to be carved off onto your heaping plate.

That’s the carnivore carnival you’ll enjoy at Fogo de Chao, the newest restaurant to open in San Jose’s Santana Row.

All vestiges of the former Chili’s have vanished in this totally redone, 9,000-square-foot, 250-seat restaurant with white tablecloths and contemporary light fixtures.

Founded in Brazil in 1979, Fogo de Chao serves up churrasco-style cuisine based on the centuries-old gaucho tradition of roasting meats over an open fire for festive family gatherings. There are now 22 Fogo de Chao locations worldwide, with the next one set to open in Portland, Ore.

Pork ribs -- yup, as many as you want.

Pork ribs — yup, as many as you want.

I had a chance to check it out the night before it opened officially to the public at a special invitation-only dinner last week.

The concept is simple: It’s all you can eat. That includes all that meat, plus trips to the salad bar — all for $51.50 per person for dinner or $29.50 for lunch. If you want to enjoy only the salad bar, that will be $26.50 at dinner and $22.50 at lunch.

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Category:General, Meat, Restaurants | Comments (10) | Author:

Head to Tail Cooking? Here’s a Tail To Savor

Friday, 17. January 2014 5:25

Dig into beefy oxtails for the new year.

Dig into beefy oxtails for the new year.

At the start of a new year, do look ahead. But don’t forget to look — ahem — behind, too.

At the tail, of course.

That particular part of the cow just takes low-slow cooking to bring about its brash beefiness and tenderness.

Enjoy it in “Braised Oxtail Stew,” a recipe from “Spain: Recipes From the Verdant Hills of the Basque Country to the Coastal Waters of Andalucia” (Chronicle Books), of which I received a review copy.

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Category:General, Meat, Recipes (Savory) | Comments (10) | Author:

Beef Cheeks, Baby!

Monday, 4. November 2013 5:26

Happiness is beef cheeks -- cooked until tender as can be.

Happiness is beef cheeks — cooked until tender as can be.

 

I’ve found a new love.

Its name is beef cheeks.

Oh sure, for the longest time, I’d had a torrid love affair with short ribs, my favorite cut of meat for its unabashed tenderness.

But what can I say? Beef cheeks have that going on and more.

Braised for hours, their toughness gives way to pure unadulterated lushness. Best yet, they don’t have bones like short ribs nor any bits of fat and sinew left even after long cooking. They’re just succulent meat through and through.

It used to be that I could only enjoy these at restaurants. But now that Prather Ranch has started selling its primo, sustainable meats in the South Bay at farmers markets in Santa Clara and Campbell, they’re easy to come by.

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Category:General, Meat, Recipes (Savory) | Comments (9) | Author:

Ramen Burger (Oh, Yes!), Beringer and Scharffen Berger Team Up, and More

Wednesday, 25. September 2013 5:25

Ramen Burger. (Photo courtesy of the San Francisco Grand Hyatt)

The one and only Ramen Burger. (Photo courtesy of the San Francisco Grand Hyatt)

Ramen Burger in San Francisco

Yes, it sounds crazy. But you know you want it.

The Ramen Burger, the trend that got its start in Los Angeles, is now in San Francisco — but only for a limited time.

The Grand Hyatt San Francisco’s OneUP Restaurant & Lounge is serving this mash-up for lunch and dinner, but only through the end of September.

The bun is indeed made out of fresh ramen from a local noodle house. It holds a beef patty topped with mustard greens, cheddar cheese, smoked bacon and sriracha mayo.

The Ramen Burger is $18 and comes with fries.

Cook St. Helena Debuts Brunch Offerings

A favorite of locals and visitors alike, Cook St. Helena has debuted a Sunday brunch with Italian influences.

The nine-year-old restaurant waited this long to serve brunch because it wanted to get its liquor license first in order to offer Bloody Marys and other brunch cocktails.

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Category:Chefs, Chocolate, General, Meat, Restaurants, Wine | Comments (6) | Author:

It Looks Like Beef — But It’s Better for You

Monday, 26. August 2013 5:25

A hefty burger made with bison meat distributed by a San Francisco start-up.

A hefty burger made with bison meat distributed by a San Francisco start-up.

Wouldn’t you like to sink your teeth into that burger above?

You can — and do a body good, too.

That’s because it’s bison meat — which is lower in fat, lower in cholesterol and higher in good-for-you Omega 3′s than skinless chicken or grass-fed beef.

It’s also rich in iron, B12, zinc and niacin.

Recently, I had a chance to sample some ground bison meat from BisonBison Co., a new San Francisco start-up distributor that’s on a mission to introduce more folks to the merits of bison meat from American buffalo raised in South Dakota.

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Category:General, Health/Nutrition, Meat, New Products | Comments (12) | Author: