As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
There’s nothing like the smell of steak hitting a hot sizzling grill. Pop open a beer and kick up your heels, this party is about to get started.
Bridget Lancaster and Jack Bishop advise using ripe fruit, extra-firm tofu and poking your hamburgers so they don’t puff up like tennis balls.
It’s not easy to set up a tandoor oven in the backyard. But chef and writer Madhur Jaffrey says cooking at high heat does something magical to meat, which makes it worthwhile to adapt her tandoor recipes for gas or charcoal grills.
Happy National Hamburger Month! In honor of this made-up celebration of all things burger, let’s get to the meat of the matter. When the weather is nice — usually sunny, but let’s be honest about where we live and include mildly foggy — it’s time to grill.
This Portuguese dish is the forefather of Brazilian Churrasco, which goes back to the days when Portugal was a major world player (read: a very, very long time ago.) Espetada is typically served with skewers of tomato, onion, and/or zucchini or other squashes. This preparation deals exclusively with the meat. I however, think that onion and tomato are important to the success of this dish. Especially the tomato. Rub a bit of the charred stuff on some bread which has been soaked in the meat juice. You will thank me for it, I promise.