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May 29, 2016
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Tweet Beat: The week’s top tweets from #STL foodies

Friday, May 27th, 2016

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Tweet Beat: The week’s top tweets from #STL foodies

Friday, May 13th, 2016

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Eat This: Walking Taco from Cha Cha Chow

Friday, May 6th, 2016

050116_eatthis

 

Food Truck Fridays aren’t complete without a Walking Taco from Cha Cha Chow. Moist chicken fried in a crunchy panko-cornflake breading arrives steaming hot, drizzled with a spicy chipotle aioli and finished with cool, crunchy red cabbage and jalapeno slaw, all wrapped in a flour tortilla and tucked in a cute, compostable bamboo cone. The Sauce team has a serious relationship with this hand-held treat, which is now a weekly special on Tuesdays at Cha Cha on Shaw, its new brick and mortar on The Hill.

 

-photo by Carmen Troesser

By the Book: Cuban Cocktails by Ravi DeRossi, Jane Danger and Alla Lapushchik

Friday, May 6th, 2016

BTB_Jun16_Round1_2

 

On a recent trip to the U.S. Virgin Islands, I made sure to drink cocktails out of coconuts as often as possible. I also learned that Coco Lopez is the bartender’s preferred brand to use when making coconut-based cocktails. In Cuban Cocktails: 100 Classic and Modern Drinks, the authors also praise Coco Lopez as the first mass-produced coconut cream, making tropical fruity drinks like this much simpler to make. It was a tough to find this brand (It wasn’t in regular or specialty grocery stores.), but I eventually found it at Randall’s.

Get a taste of summer at bars all over St. Louis. Click here for our Summer Drinking Preview.

Quality coconut cream necessitates a piña colada. It turned out well, though it’s a very sweet drink that didn’t need the additional simple syrup the recipe called for. Fresh lime juice also would help to balance that sweetness. The authors do offer a Cuban take on a piña colada that added lime juice, but it cut the coconut cream. Still, when you pour this frothy cocktail into a coconut adorned with a paper umbrella, pineapple wedge and a bendy straw, quibbles like these don’t seem to matter much.

Skill level: Easy. Most recipes require only a few ingredients.
This book is for: People who really want to be on vacation right now.
Other recipes to try: Isle of Manhattan Fizz – a mix of gin, rum, coconut cream, orange flower water, club soda and pineapple and lime juices.
The verdict: Check back next week, when this piña colada takes on the next summer cocktail.

 

BTB_Jun16_Round1_1

 
Piña Colada
1 serving

2 oz. white rum
3 oz. coconut puree
1 oz. simple syrup
2 oz. pineapple juice
½ cup crushed ice
Pineapple for garnish

• Combine all ingredients in a blender and blend for 15 seconds. Pour into a tiki bowl or frozen pineapple shell. Garnish with a pineapple wedge or a cocktail umbrella. For more of a kick, whip shake ingredients and serve over crushed ice.
• To make the Cuban version, omit the coconut puree and add ¾ ounce lime juice

Reprinted with permission from Sterling Epicure

 

Tweet Beat: The week’s top tweet from #STL foodies

Friday, May 6th, 2016

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Tweet Beat: The week’s best tweets from #STL foodies

Friday, April 29th, 2016

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Tweet Beat: The week’s top tweets from #STL foodies

Friday, April 22nd, 2016

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By the Book: “Bon Appétit’s The Grilling Book” edited by Adam Rapoport

Saturday, April 9th, 2016

040816_BTB

 

I don’t usually grill. The whole to-do about cleaning the grill, setting up and lighting the charcoal, waiting for it to get to temperature … It’s not exactly my favorite. However, if a friend is willing to do all of that for me, I’m down for the cooking part.

I chose to cook out of Bon Appétit’s The Grilling Book with its clean design and delicious-looking pictures. I made skirt steak with chimichurri sauce, both of which were new to me. The simple recipes are exactly the kind I enjoy when I’m entertaining: quick dishes with bright flavor.

The chimichurri sauce is acidic and herbaceous with savory, pungent raw garlic. Treat it like a condiment that brightens up anything grilled. The recipe makes enough for leftovers, and it will go well on a number of things: seared fish, grilled lamb and roasted vegetables. As for the meat, it doesn’t get much easier than flank steak. Pat the meat dry, season with salt and pepper, cook four minutes a side and enjoy medium-rare.

Skill level: Easy. There’s a ton of recipes, so there’s something for everyone. The recipes seem easy to follow and uncomplicated. Some are time-consuming (ribs take several hours) but not difficult.
This book is for: People who want creative grilling recipes and people who like to entertain.
Other recipes to try: Cantaloupe-basil agua fresca  and Chinese-style lobster with ginger, garlic and soy sauce
The verdict: Check back next week when the first challenger takes on The Grilling Book.

 

040816_btbdish

 

 

Skirt Steak with Chimichurri Sauce
4 servings

1 1½-lb. skirt steak, cut in half crosswise
Kosher salt and freshly ground black pepper
Vegetable oil, for brushing
½ cup chimichurri sauce

• Season skirt steak lightly with salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and pepper.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil. Cook until meat is nicely charred and medium-rare, 3 to 4 minutes per side.
• Transfer steak to a work surface; let rest for 5 to 10 minutes. Slice thinly against the grain and serve with chimichurri sauce.

Chimichurri

1/3 cup red wine vinegar
2 tsp. kosher salt, more as needed
3 or 4 garlic cloves, thinly sliced or minced.
1 shallot, finely chopped
1 Fresno chile or red jalapeno, finely chopped
2 cups minced, fresh cilantro
1 cup minced flat-leaf parsley
1/3 cup finely chopped fresh oregano
¾ cup extra-virgin olive oil

• Combine vinegar, 1 teaspoon salt, garlic, shallot and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley and oregano. Using a fork, whisk in oil.
• Transfer ½ cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce.
• To use as a marinade with beef or lamb: Put beef or lamb in a glass, stainless steel or ceramic dish. Toss with remaining chimichurri. Cover and chill for at least 3 hours or overnight.
• Remove meat from marinade, pat dry and grill. Serve with reserved sauce.

Reprinted with permission from Andrews McNeel Publishing

 

Tweet Beat: The week’s best tweets from #STL foodies

Friday, April 1st, 2016

Tweet Beat: The week’s best tweets from #STL foodies

Friday, March 25th, 2016

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