Brisket Tamales (with Leftover Brisket)

Brisket Tamales

Brisket Tamales (with Leftover Brisket)

I don’t know anyone who goes through the trouble to prepare and cook a brisket for 6 hours plus, and doesn’t make enough for leftovers. It is great simply re-heated in the sauce. It also freezes well and can be repurposed in tons of other great dishes like tamales, tacos, soups, and sandwiches.

I’ve posted my popular beef brisket recipe several times, including in September 2022 here, and originally in April 2013 here. The recipe is simple but the cooking time is long…so definitely cook a big enough brisket for leftovers!

Brisket Tamales (with Leftover Brisket)

Brisket Tamales Recipe

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Crudo vs. Tataki

Crudo vs. Tataki

Crudo vs. Tataki

Sockeye Salmon Crudo, Albacore Tuna Tataki

Crudo is an Italian preparation that means “raw.” It showcases premium seafood served completely uncooked and chilled. Thin slices of fish are lightly dressed—often with olive oil, citrus juice, and salt—to highlight their natural flavor. The focus is on clean, delicate taste and freshness, with accompaniments playing supportive roles the seafood itself.

Tataki comes from Japan and involves a quick sear rather than leaving the fish entirely raw. The exterior is briefly cooked over high heat, creating a smoky, caramelized crust while keeping the center cool and mostly raw. After searing, the fish is sliced and served with sauces such as ponzu or soy, and crisp garnishes like daikon (or cucumber), which enhance the flavor and texture while letting the contrast between the seared exterior and tender interior shine.

Together, crudo and tataki show two distinct ways to let high-quality seafood take center stage…

Crudo vs. Tataki Recipes

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Chicken Soup with Matzo Balls, Mexican Herbs and Spices

Chicken Soup with Matzo Balls, Mexican Herbs and Spices

Chicken Soup with Matzo Balls
Mexican Herbs and Spices

Our Chicken Soup with Matzo Balls gets a lively twist from Mexican herbs and spices. Fluffy cilantro matzo balls seasoned with toasted coriander and cumin float in a fragrant broth garnished with avocado, jalapeño, lime, onion, and fresh cilantro. The result is a comforting chicken soup layered with bright, zesty Mexican flavors—a fresh take on the beloved classic.

Mexican Matzo Ball Soup Recipe

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Burnt Ends Wedge Salad

Burnt Ends Wedge Salad

Burnt Ends Wedge Salad

Inspired by Eater Vegas, which recently highlighted the Burnt Ends Wedge Salad as one of the best salads in Las Vegas at both the Four Sixes Ranch Steakhouse pop-up at Wynn and Flanker Kitchen + Sports Bar at Mandalay Bay, this version brings the indulgent dish to life at home.

The salad masterfully combines two comfort-food favorites—the classic steakhouse wedge and smoky, tender barbecue. Crisp iceberg lettuce provides a refreshing crunch, while the creamy, spicy tang of Tabasco Blue Cheese Ranch dressing sets the stage for the star ingredient: juicy, caramelized beef brisket burnt ends. Rich, unctuous, and utterly mouthwatering, the burnt ends elevate the salad into a truly crave-worthy experience.

Burnt Ends Wedge Salad Recipe

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Smoked Salmon Potato Salad

Smoked Salmon Potato Salad

Smoked Salmon Potato Salad

Smoked salmon potato salad is a comforting dish with a touch of elegance, bringing together creamy potatoes, smoky salmon, and plenty of hard-boiled eggs for richness. The savory fish contrasts beautifully with the earthy potatoes, while fresh dill and peppery arugula add brightness and balance. A tangy dressing ties everything together, keeping the flavors lively and satisfying. It’s versatile enough to serve as a light main course, a brunch centerpiece, or a memorable side at picnics and gatherings.

Smoked Salmon Potato Salad Recipe

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