Thu Aug 11, 2016
Thai skewered meats have never really been my thing—mostly I was familiar with chicken satay, an appetizer I tended to find bland, dry, and ultimately not worth ordering when there were so many better choices on the menu. But at a recent family dinner, I cooked up my satay recipe and it was received even better than the Crying tiger steak that followed, which is a dish I consider in high regard. That had me reconsidering my stance on Thai skewers, leading me to both improve my satay recipe and trying out another meat-on-a-stick variation—mu ping.
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Thu Jul 28, 2016
Having been at the grilling game now for going on 13 years, it's rare that I cook up something that surprises anyone—a need for a constant stream of recipes has meant covering a lot of items seemingly not made for the grill. So whenever I come upon a dish that can pique interest and curiosity in that way, it feels a bit exhilarating, returning me to my earlier, more experimental cooking days. This grilled sticky rice was one such item, eliciting some initial confusion that I would be grilling rice, then astonishment when that rice was also coated in egg.
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Thu Jul 21, 2016
Most Thai restaurants stick to a pretty formulaic menu structure—there's the rice, noodles, or curry with choice of meat I would wager the majority of people order off of, then the specialities. Those specialities almost always sound the most interesting (to me anyway), but also fetch a higher price, making them feel like a splurge from the normal Thai night out. It was on one of those evenings I felt like shaking things up and ordered off of the specialities that I discovered Crying Tiger Steak, and it's since become hard for me not order it whenever I see it. It's a pretty simple dish—grilled steak with a spicy chili dipping sauce—but so good that it's totally worthy of the extra spend on an regular basis.
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Tue Jul 19, 2016
I'm a homebody by nature, and The Meatwave is a reflection of that—I prefer to stay at home, cook, and have friends come to me rather than go out. Likewise, my sense of home is strong, making me one not apt to move around, so the fact that this Meatwave represented its second home in less than a year is kind of a big deal for me. The good news behind all the moving is that this is hopefully The Meatwave's forever home, and what better way to warm it than with tons of grilled goodies!
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Tue Apr 19, 2016
It's hard to remember the time in which I did not like brussels sprouts. It's funny, because that sprout hater period represented more than half my life, but once I discovered how awesome these tiny cabbages can be, I made up for lost time and usually order them without haste whenever I see them on a menu. Of all the brussels sprouts I've eaten, none stand out as much as the ones from East Side King in Austin. These fried sprouts, which have thin, crackling leaves, come in salad form with cabbage, onion, basil, mint, and cilantro dressed in a sweet and slightly spicy dressing. It's not something I've been able to get outside of Texas, so when I had a hankering for them a few weeks ago, I decided to make my own version done on the grill.
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