Mustard Crusted Beef Tenderloin with Sauce Robert

Through most of the month of December, I spend a lot of my time preparing recipes that taste great but don’t absorb a lot of my time. It’s the holidays after all, and not only do I want to enjoy them but I have other things to do: trim the tree, make cookies, go to the neighbors’ caroling party where they serve the punch that requires a second cup of coffee and a little extra recovery time the next morning.

Recipe Reclamation: Bringing Back Chopped Steak

While it might not be haute cuisine, chopped meat is surely economical, flavorful, and versatile. From meatballs to croquettes to tacos, it can do it all and can do it with ease. It is an uncomplicated ingredient, often interchangeable, and more often than not is a beacon signaling out comfort food to anyone within range. Take for example chopped steak: it is nothing new. Salisbury steak for instance has been around since 1897. Named after a doctor, Dr. Salisbury, who created it. Salisbury was also a believer in a low-carb diet, fancy that.

Laotian Beef Salad

Laotian Beef Salad (Larb)

I really enjoy making and eating the foods of Southeast Asia.  I make trips to the Asian grocery and buy up all kinds of different produce that aren’t found in my garden or at the local grocer.  I don’t really drive but an extra five minutes to get there, the groceries cost less which makes up for the extra in gas and I usually find some gem of a new product that I have never eaten, cooked with or sometimes never even seen.  It is always an adventure.  This time I happened in a day or two before the Chinese New Year and in honor of the holiday…