Prime rib with all the fixings along with a nice glass of red wine at One Market.
Of course, House of Prime Rib in San Francisco has pretty much cornered the market on that regal cut of beef for decades, attracting hordes every night for its throwback table-side carving.
But lately, it seems like more and more restaurants are getting into the prime rib game, including Alexander’s Steakhouse in San Francisco ($55 with hamachi shooter and a side dish on Sundays), Dan Gordon’s in Palo Alto ($33 with fixings on Thursday through Saturday), Cockscomb in San Francisco ($55 with accompaniments), and One Market in San Francisco (Friday and Saturday, $47.95 to $55.95).
Who can blame them when prime rib holds such appeal? It’s a celebratory meat associated with Christmas and festive Sunday family get-togethers. It’s also a sizeable cut of meat that takes awhile to cook, meaning it’s not something you’re likely to prepare at home on the spur of the moment for just two of you.
My husband, aka Meat Boy, prepares prime rib for our extended family every Christmas. But even he was game to leave the cooking to someone else in May when we were invited to One Market as guests of the restaurant to try its rendition.
The rotisserie turns the prime rib over the flames.
It gets wonderfully crisp all over.
The expansive restaurant is outfitted with a wood-fired burning rotisserie just in front of the open kitchen. You can walk up to it to get a close look at the chickens rotating on the spit along with a massive bone-in prime rib. There’s a limited supply each Friday and Saturday night. Once it’s gone, it’s gone.
Five-spice, hoisin sauce, and quick pickled carrots and cucumbers turn this lamb burger sensational.
It’s reminiscent of a steamed clamshell bun folded over Peking duck — but done up burger-style with lamb instead.
How can that ever be bad?
Those sweet, savory, garlicky, addictive Asian flavors of hoisin sauce are what make this burger such a winner. That unmistakable Chinese condiment not only combines with five spice powder to flavor the ground lamb that makes up this burger, but gets slathered on the cooked patty for a final flourish. In a sense, hoisin sauce takes the place of ketchup. One taste, and you’ll never go back, too.
“Hoisin-Glazed Lamb Burgers” is from the new cookbook, “The Ultimate Burger: Plus DIY Condiments, Sides, and Boozy Milkshakes” by America’s Test Kitchen, of which I received a review copy.
It’s one of 138 recipes for burgers of every type, as well as home-made buns, condiments, side dishes and drinks. With summer around the corner, it’s the perfect time to whet your whistle with recipes such as “Italian Pork Burgers with Broccoli Rabe,” “Spicy Brown Rice-Edamame Burgers,” “Grilled Southwestern Salmon Burgers,” and “Smoky Grilled Potato Salad.”
Jeff’s Famous Jerky (front to back), Korean Beef Jerky, Turkey Thai Satay, Jamaican Jerk Beef, and Smoked Paprika Steak Tapas.
After I finished a punishing cycling class at the gym the other day, I came home spent and reached for a much needed energizing snack — beef jerky.
I know, I know, who would have ever thought I’d be typing those words?
Yes, I bypassed the usual glug of coconut water or bite of banana for a dried meat product instead — Jeff’s Famous Beef Jerky, of which I had just received samples of its newest flavors.
I don’t know about you, but after sweating up a storm…uh, pardon me, perspiring daintily…I often crave a hit of salt and protein. Jeff’s Famous Beef Jerky satisfied on both accounts.
Founder Jeff Richards, a food service industry veteran, started experimenting with making jerky after purchasing a dehydrator from the county fair in the 1970s. In 2010, at the age of 55, he launched Jeff’s Famous Beef Jerky in Mission Viejo. He now makes a variety of flavored beef, bacon and turkey jerky, priced at $6.99 per bag on his web site.
Wide ribbons of pasta enrobed in a pork-lamb ragu at East End.
There are many pizza places where you go for pizza and nothing but pizza. Oh sure, there might be appetizers on the menu, and a few salads to consider. But really, the main attraction that overshadows everything else is the pizza. Anything beyond is just filler to bide your time while you wait for your pie to emerge.
East End in Alameda is as far from that as it gets. In many ways, it reminds me of fabled Roberta’s in Brooklyn. You brave the lines there because you’ve heard the pizza is all that and more. But then you discover every single other thing on the menu is worth shouting about, too.
Such is the case at East End, where everything from the cocktails to desserts stands as tall and proud as the incredible pizzas.
Co-owner and co-chef Jacob Alioto manning the pizza oven.
East End was founded by co-owners and co-chefs Jacob Alioto and Paul Manousos. (You can find out more about them in my new cookbook, “East Bay Cooks” (Figure 1), which will publish in September and include two recipes from East End.)
Paul’s wife, Michelle, designed the laid-back, light-filled spot that’s full of reclaimed wood and interesting touches like old player-piano music rolls repurposed as wallpaper.
Ever tried a duck burger? You definitely should!
Chicken and turkey make decent enough burger substitutes.
But they ain’t got nothing on duck.
If you’ve never had a duck burger before, prepare yourself for a most righteous patty on a bun.
In the cookbook, “Kindness & Salt: Recipes for the Care and Feeding of Your Friends and Neighbors” (Grand Central Life & Style, 2018), of which I received a review copy, the recipe may be called “Duck Meatloaf,” but even authors Ryan Angulo and Doug Crowell advise that it can be eaten burger-style with a smear of mustard.
The two owners and chefs of the popular Brooklyn spots, French Louie and Buttermilk Channel, have served this duck dish at the latter since it opened in 2008.
The cookbook’s title refers to the two most important ingredients they believe that are needed to take a good meal into the realm of greatness.
The 100-plus recipes give the makings to serve just that in the casual comfort of your own home with recipes such as “Salt-Roasted Beet Hummus,” “Slow-Roasted Pork Spare Ribs with Ancho Chile Marinade” and “Delicata Squash Tart.”