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Shrimp, Slaw and Siam - Miami Herald in 60 Seconds

Posted Oct 15th 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

Photo: WordRidden, Flickr.

What's shrimp the "Key West way"? Peel-and-eat, with a side of Tropical Coleslaw.
And speaking of slaw -- it doesn't have to be predictable and traditional; it can be amped up with international flavor.
Desperation Dinners shares an at-home recipe for Traditional Steak Diane.
Chismosa Taqueria is Miami Beach's new Mexican takeout spot dishing up "gooey quesadillas" and more.
Edda Martinez is seeing her Edda's Cake Designs go national, with bundt cakes available online.
Writer Fred Tasker pleads that we forget "Sideways"-instigated merlot hate and revisit the red, with 2005 Rutherford Hill and 2006 Gloria Ferrer.
Siam Bistro, in West Kendall, serves up Thai fare in the "Bangkok style of the south."
Bar Rosso gets a stinger review, saying it "seems cold and empty, the staff untrained and the food simply not up to the task."
Nabisco morphs Wheat Thins into Wheat Thins Flatbread.

Happy National Filet Mignon Day!

Posted Aug 13th 2007 10:20AM by Bob Sassone
Filed under: Beef, Recipes, Trends, Holidays

Filet mignon Wow, this seems like a rather expensive holiday to celebrate.

It's National Filet Mignon Day, the day when you go all out and buy some steaks. I'm not a big steak eater (haven't had one in years, now that I think of it), and I doubt this day will make me break my streak, but Ask The Meatman has some recipes for Steak Diane, Beef Filet Mignon Salad, Sauteed Filet Mignon, and a couple of others.

Today also happens to be the day that Julia Child passed away, in 2004. She probably would have liked a nice steak and a few glasses of wine.

Malbec and Steak Diane: The NYT food section in 60 seconds

Posted Feb 8th 2006 9:45AM by Nick Vagnoni
Filed under: Wine, Beef, Chocolate, Newspapers, In Sixty Seconds

As you might expect, the pre-Valentine's edition of the New York Times' Dining & Wine section is rife with sweets and other indulgent things:

Exploring single-origin chocolates.
A profile of chef David Kinch.
Mark Bittman makes Steak Diane.
Eric Asimov tastes Argentinian malbec.
The bicerin: Turin's chocolate espresso.
Florence Fabricant makes lamb skewers to go with her malbec.
Chocolate cake with a secret center.

[Photo: NYT]

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Shrimp, Slaw and Siam - Miami Herald in 60 Seconds

Happy National Filet Mignon Day!

Malbec and Steak Diane: The NYT food section in 60 seconds

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