Food Snob Chronicles – Food. Melodious food.
My mother was once complaining to me about ‘my’ music, when she told me that she could probably sell a million records just by naming the band ‘Mashed Potatoes & Gravy.’ Though it would take a little more than a catchy delicious name to sell one million units (as they’re now known), several musical groups have had the same idea.
To make good gravy for your mashed potatoes, you need Cream. (Fresh Cream was the name of the 1960s band’s debut album, by the way.) Meat Loaf is a natural with mashed potatoes, but, you might also want some fresh Bread or a Limp Bizkit for sopping. (If you prefer, serve Green Jellÿ, Lady Marmalade, Pearl Jam or A Taste of Honey alongside.) Every meal needs a green vegetable and Ultimate Spinach is a good choice. If you’ve invited a vegan for dinner, just serve them a heaping helping of protein-rich Black Eyed Peas. Make sure there’s plenty of Salt-n-Pepa, in case the seasoning needs adjustment.
If you’re just snacking, a Cracker and some String Cheese Incident or Hot Tuna (spiced with Red Hot Chili Peppers) might satisfy you until the next meal. Or, maybe you prefer an appetizer of raw Blue Öyster Cult on the half shell. If you want to be fancier, why not make a tray of Raspberries, Strawberry Alarm Clock, Blind Melon, The Electric Prunes, Peaches & Herb, Bananarama and The Apples in Stereo? Just stay away from The Moldy Peaches.
For your apéritif — April Wine, Corona, Scotch & Tonic or even Everclear (watered down, of course, with Wild Cherry or The Cranberries juice, or some Vanilla Ice.)
And, finally … Dessert.
Many people enjoy Cake, (or the lighter The Chiffons version) but I’m more a fan of Humble Pie, pie made from the Smashing Pumpkins or Buckcherry. Or even Vanilla Fudge. During the hot summer months, The Banana Splits really hit the spot. In winter, Hot Chocolate makes a surprisingly satisfying ending to a meal. As for the children … Lemonheads and Squirrel Nut Zippers candies should keep them happy. Heck, as long as it’s flavored with Sugarloaf or The California Honeydrops, kids will eat it.
Tomorrow’s menu might include Taco or some other type of Meat Puppet, followed by a dessert sweetened with The Sugarhill Gang or The Honeydrippers.
But one thing’s for sure … No Phish or Wings, since neither were named for the foods we eat.
Here’s the deal. I’ve seen several delicious recipes for Korean Beef across the Internet. Where did the Korean part come from? I’m not sure. Neither are my Korean friends. Being that I’m an editor by trade, I’m hesitant to give my version a ‘Korean’ moniker. Instead — and since I’ve improved on most of what I’ve witnessed (to my own taste, of course). I’ve titled my version of this easy weeknight dish with a more generic name. It’s quick. Easy. And excellent for a weeknight meal.
Asian-style (Ground) Beef
2 lbs – Lean ground beef
2 TB – Vegetable oil
1 cup – Beef stock
1/4 cup – Brown sugar
1 1/2 cups – Soy sauce
4 – Garlic cloves, minced
1/4 cup – Cilantro, chopped
2 tsp – Fresh ginger, minced
2 TB – Chile Garlic paste (or 1 TB dried red chile flakes)
2 TB – Toasted sesame oil
1/4 cup – Green onions, diced
Heat a large skillet to medium-high heat. Brown beef. Drain and set aside.
Add vegetable oil, garlic, ginger and chile garlic paste to hot skillet. Saute for about 1 minute, until fragrant. Add beef stock, brown sugar and soy sauce, stirring to combine. Add drained ground beef back to pan. Simmer for about 10 minutes, until most liquids have evaporated. Turn off heat. Stir in sesame oil and cilantro.
Serve in individual bowls over rice. Top with green onions. Serves 5.