Serving Up Small Batch Happiness
The Salisbury Steak has a long history that dates back to the American Civil War. Traditionally made with a combination of beef and pork, this version swaps the pork for ground poultry to lighten the dish. The traditional gravy is elevated thanks to the addition of red wine and tomato flavors. Salisbury Steak may be a comfort food, but these small changes make it just as great for entertaining.
Dirty Rice has deep roots in Southern Louisiana. It was created out of necessity as a quick and cheap way to feed a lot of people. Traditionally it was made by combining offal with holy trinity. Today, it is more commonly found made with ground beef or pork. Dirty Rice makes a great entree or side dish. It can be dressed up for the holidays or even made vegetarian. Whichever variation you choose, this simple recipe is sure to be a crowd pleaser!
Gyros are probably one of Greece’s most famous foods. Typically a street food, gyro meat is cooked to perfection on a conical rotisserie then shaved off. The meat is served on a pita with tzatziki and garnishes. This recipe skips the rotisserie, but gets a similar flavor experience from pan-fried patties. The homemade tzatziki finishes the sandwich and immediately transports you to the Greek islands.
Romesco’s roots are firmly planted in Catalonia. The sauce was originally created as an accompaniment to mild fish. However, with its balanced flavors and slight zing, I think it pairs just as beautifully with rich beef. This sandwich is inspired by my trips to Spain over the years. It is Catalonia meets Seville on a plate. ¡Delicioso!
Taking inspiration from Cuba’s national dish–Ropa Vieja–our Cuban Pulled Steak is actually homage to one of our favorite Portland restaurants (¡Oba!) that closed in 2017. This slow cooked dish is jam packed with flavor. It combines slow cooked flank steak with creamy potatoes. Corn salsa is added for freshness and the entire dish is balanced with a homemade crema.
I'm a professional photographer and storyteller based in Portland, Oregon. I'm also a globetrotting foodie and culinary explorer. I'm obsessed with bold seasonings and take pride in my ever-growing spice collection. As a self-taught home chef/baker, I occasionally share the kitchen with two amazing sous chefs (my husband and young daughter). When I'm not behind the camera, you'll find me planning my next flavor adventure, whether it be on the road or in my kitchen.