The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Bread

Thu Oct 24, 2019

Filipino Bistek Rolls

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Bistek Rolls

I was really excited to share some of my favorites of Filipino foods with my NC friends a couple months back, and when crafting a menu, the hardest thing for me to do was to pick only a handful of recipes from the tons of things I would have loved to cooked. To me, so many things were crucial to understanding the breadth of Filipino cuisine, and cutting dishes made me feel like I was going to end up with too narrow of a sampling. That's how I ended up making these bistek rolls, which really featured three separate recipes that all had their own unique Filipino stamps—sweet pan de sal, salty and savory bistek, and tart anchara. I was super happy how these came together, but when writing up the recipe, I realized that the undertaking might be a bit much for the average cook, although there's a lot of value, and a lot of delicious, in each piece of these mini-sandwiches.

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Thu Oct 17, 2019

Herbed Mushroom Ricotta Toasts

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Herbed Mushroom Ricotta Toasts

Last year I was grilling up a steak dinner, and to make use of the heat remaining in the coals after cooking the steak and also to get a new recipe to write about on the blog, I ended up making a batch of herb-crusted mushrooms. It was kind of a last minute and simple recipe that I thought would be sort of a throw away in the end—good enough to get a post out of, but not something to keep coming back to. To my surprise, both my wife and I ended up having a strong affinity for those herbal and garlicky mushrooms that were a perfect pairing with a hearty steak, and almost immediately I saw the recipe having legs beyond that singular use. That's how I ended up getting to these herbed mushroom ricotta toasts, which I made for a Meatwave that was comprised of bite-size party foods.

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Thu Jul 5, 2018

Grilled Za'atar Bread

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Za'atar Bread

There's nothing quite like fresh bread. I was at the end of a long and hot Meatwave this past weekend, having worked through about five hearty recipes that left all my all guests throughly stuffed when I finally got around the grilling this za'atar bread. I worried everyone would be too full to eat much of it, but it only took mere minutes after I put out the six whole pieces bread for them to disappear—the draw of hot, fresh bread is something I feel like you can always make room for, kind of like dessert. There were so many reasons why this bread was extremely pleasing, but being the cook, one of the best parts was how simple it was to make.

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Thu Oct 12, 2017

Scallion Pancake Beef Rolls

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Scallion Pancake Beef Rolls

What restaurant stops seating 45 minutes before closing? Well, if you're in Vancouver, the answer is just about all of them. After attending the usual equally awkward and fun conference party while in the Canadian city over the summer, my co-worker and I hightailed it to grab some soup dumplings at Dinesty Dumpling House, where I was also intrigued by a scallion pancake beef roll I had seen photos of. Arriving over thirty minutes before closing, we were informed seating was closed for the night, so we disappointingly made our way down Robson street, stopping at more restaurants of interest, only to be informed none would seat us, even though some of their closing times were above 45 minutes away. As we wondered what the hell was wrong with this city, we finally found a late night spot that could placate our hunger, but not in the way those Chinese goodies would have. I haven't forgotten that night, nor my desire for that beef roll, so decided I needed to make it for myself.

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Thu Oct 5, 2017

Scallion Pancakes

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Scallion Pancakes

One day last fall I got up from working, only realizing that it was now well into the evening and my intent focus had left me hungry and with little energy to either go out or make anything elaborate for dinner. Well, making anything was kind of a moot point as there was little in the house, but after scouring the shelves, I found that the few ingredients required for scallion pancakes were available—flour, water, scallions, and sesame oil. I had never made these crisp Chinese bread appetizers/snacks before, but I love ordering them and knew I'd be pretty assured of making great ones if I followed the recipe by Kenji on Serious Eats. So I did just that and came out with some of the best scallion pancakes I've had, and ever since that fateful night, they've become a regular part of my repertoire, so much so that I figured I should bring them to a grill to help round out the menu at a recent Meatwave.

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