Most people say that the way to a man’s heart is through his stomach. Barnaby apparently thought it was the other way around as he’s been feeding me delicious meal after meal for nearly nine years. Not that I would have packed it up and headed out if he didn’t feed me so well, for he had me at “paella” (the first dish he cooked for me).

One of the first I’ll-throw-something-together dinners he made me on a rainy Friday evening was this beef filled pita with lemony tahini, tomatoes, avocado and sprouts. An oh so tasty sandwich that combines the flavors of the Middle East with a bit of Berkeley (I always associate sprouts with the famous hippie city!), all wrapped up in a whole wheat pita. Great with an ice cold beer and a good movie.

Click below for the full recipe:

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I love a good sauce on my steak. A vinegary chimichurri, a freshly made pesto, even just a simple drizzle of truffle oil or citrus juice to finish it off. Last night we had a Sunday steak dinner that could not have been more lovely. We sailed up to Port Madison, a charming little spot on the northern edge of Bainbridge Island, and dropped anchor. We fired up the grill, threw our skirt steak on, opened a nice bottle of wine, and sat back to watch the sunset…

Though our delicious Thundering Hooves grass fed beef needed minimal seasoning, we mixed up a nice Lemon Scallion Butter Sauce to even further brighten up the flavors of the meat. We sautéed garlic, scallions, and the zest of a lemon in a bit of olive oil. Once the flavors had sufficiently infused the oil we blended in some butter, then spooned the tasty sauce on top of the steak (it would also be wonderful on grilled chicken or fish).

Darn it anyway that Monday came around! At 6:30 a.m. this morning we pulled anchor and set sail back to Seattle and the Foodista offices. (Note to self: get wireless Internet so we can work from boat).

Here’s our sauce recipe:

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I’m a bean kinda girl. Refried, stewed, pork and beans, I love ‘em all. I had feijoada the other night, and I will shamefully admit it was only the second time I’ve eaten this bean-filled dish. I don’t know why I’ve left feijoada out of my bean repertoire for all this time, but no longer!

Feijoada is considered the national dish of Brazil, but it’s also enjoyed in Portugal. It’s a delicious and hearty stew of black beans, beef and various salted pork pieces, such as sausages, bacon and trimmings. It’s typically served in a clay pot along with rice, collard greens, cassava and sliced oranges, to name a few.

The feijoada I had was filled with flavorful chunks of beef and pork and two types of delicious pork sausage. It was served with rice and perfectly sauteed collard greens.

If you’re up for a taste of Brazil, whip up some feijoada and wash it down with a sweet caipirinha!

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I’m usually at a loss when ordering in an authentic Vietnamese restaurant. Other than pho or salad rolls I’m just not well-versed in this delicious cuisine, but I’m quickly learning. Usually I end up tactfully pointing with my head at whatever the nearest table ordered. Fresh basil, mint, and lettuce piled high alongside wedges of lime, julienned carrots and crisp bean sprouts. Sheets of rice paper. Ground shrimp wrapped around sugar cane, then grilled. Little bowls of spicy looking sauces I don’t know what to call. That’s what I want.

We recently discovered a wonderful little place at the edge of Seattle’s International District called The Bamboo Grill. Last time we were there we just pointed at noodle platters on the menu, not quite sure what we’d get (of course, we loved both). On our way out the owner, Kim Tran, a charming little firecracker of a woman, said to us, “Next time you come I’ll tell you what you should order.”

We just missed her this last time when we order, but it turns out we did right. We ordered the Bò 7 Món, or 7 Course Beef – a mere $21.95 for two people, but it easily could have fed three. It starts with salad with thinly sliced tender beef, a small fondue, beef wrapped in Lót leaves, in bacon, in lemongrass, a tender beef cake (like an oblong meatball), and a rice and beef porridge.

Just as we were finishing Kim emerged from the kitchen and came over to our table. She explained that the 7 Course Beef menu was created at the famous Ahn Hong restaurant in Phu Nhuan, Vietnam (locations also in the US) and consists of various preparations of marinated beef. Kim learned how to make the distinctive marinades for the courses from her friend who worked at the original restaurant back in Vietnam. This special menu, something that is generally only served to the upper-class in Vietnam, is commonly found at restaurants here in the U.S.

We’ve had it at other restaurants before, but I can honestly say, Kim’s takes the prize.

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On the eve of Saint Patrick’s Day, in order to miss the crazy crowds drunk on green beer (are we officially old!?), our friend kindly opted to prepare us a delicious, nay splendid, Irish-American boiled dinner.

This was not a throw-together dinner; this was cooked on the stove all day with loving care gooooood.

Corned beef, gently and thoughtfully seasoned along with boiled cabbage, carrots, new potatoes and turnips and a wonderful, crumbly, dense as-it-should-be Irish Soda Bread.

The luck of the Irish to ya!

Traditional Irish Soda Bread from Bakingsheet

New England Boiled Dinner from Simply Recipes

An interesting article on the history of Corned Beef in America.

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The marinade for six long skewers is as follows:

2 stalks of lemongrass or about 3 T (use the lower green part only and slice thinly)
1 large clove garlic, minced
1 1/2 inch long piece of fresh ginger, minced
1 T olive or vegetable oil
3 T fish sauce
1 T sugar

Your beef should be in thinly sliced strips: about 1/4 inch thick and 1 inch wide. Marinate the strips for about 20-30 minutes and soak your bamboo skewers in water during this time too. Thread the beef onto the skewers in a ribbon-like manner. Grill for a couple minutes on each side, brushing with the remaining marinade.

Sprinkle with crushed peanuts and serve with lime wedges. Easy and delicious! (And again, the clean-up is nice too!)

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