Category Archives: Meat

Smash BurgerThe Perfect Smash Burger Recipe: A Step-by-Step GuideSmash Burger

Smash Burger Recipe

Are you ready to elevate your burger game to new heights? In this comprehensive guide, we’ll delve into the secrets of crafting the perfect smash burger, drawing inspiration from the iconic Dyer’s Burgers on Beale Street in Memphis, Tennessee. Get ready to savor the juicy goodness of a burger cooked to perfection, with a technique that involves a unique twist—deep frying in beef fat!

The Dyer’s Burgers Experience

The legendary Dyer’s Burgers on Beale Street in Memphis, Tennessee. Learn about their unconventional method of deep frying burgers in beef fat that hasn’t been changed for years. Discover the mouthwatering menu featuring not only smash burgers but also delightful treats like deep-fried Twinkies and PB&Js.


The Ingredients You’ll Need

Before you embark on your smash burger journey, gather the essential ingredients. From bacon fat (or cooking oil) to ground beef, salt, black pepper, red onions, and cheddar cheese, we’ll guide you through selecting the best components for a flavor-packed experience.

Preparing the Onions

Begin your Smash Burger Recipe masterpiece by sautéing red onions in bacon fat until they reach the perfect balance of softness and caramelization. These onions will add a sweet and savory touch to your burger, creating a symphony of flavors with each bite.

The Art of Smashing

Learn the art of smashing a burger patty to perfection. Roll approximately 4 ounces of ground beef into a ball, then flatten it in a pan with hot bacon fat. Use a spatula and wooden spoon to achieve the ideal thickness. Sprinkle salt, pepper, and those delectable sautéed onions onto the patty.

Melting Cheese Magic

Elevate your burger by adding a layer of gooey cheddar cheese. Discover the best techniques for achieving the perfect cheese melt, ensuring each bite is a heavenly combination of textures and flavors.

Building Your Smash Burger Recipe

Assemble your smash burger on sliced whole grain bread or a hamburger roll. Dive into the world of condiments—whether it’s classic mustard, ketchup, mayo, or your favorite sauce, customize your creation to suit your taste buds.

Congratulations! You’ve just mastered the art of crafting the perfect Smash Burger Recipe. Whether you’re a seasoned chef or a kitchen novice, this step-by-step guide ensures a flavorful and satisfying experience. Channeling the spirit of Dyer’s Burgers, you’re now equipped to create a burger that stands out from the rest—juicy, flavorful, and unforgettable. Happy smashing! Ready to elevate your burger game? Have questions or want to share your experience? Contact us now for burger brilliance

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Dom’s Best Steak and Onions Recipe | Robertiulo

best steak and onions recipe

From the nostalgic pages of Seward Park High School’s yearbook, I find myself transported back to the vibrant streets of Broome Street. It was in the heart of that bustling neighborhood that Dom’s Luncheonette stood as a culinary haven, run by an Italian family with a passion for crafting unforgettable flavors. One dish, in particular, etched its place in my memory—Dom’s Steak and Onions. Today, we embark on a culinary adventure to recreate the magic of Dom’s iconic dish, unlocking the secrets of the best steak and onions recipe.

A Walk Down Memory Lane

As a proud member of the Class of ’65, I often found solace and delight in the aromatic haven that was Dom’s Luncheonette. The familial atmosphere, the clinking of utensils, and the sizzle of steak on the grill created an ambiance that resonated with the essence of good food and good company. Dom’s Steak and Onions, a culinary masterpiece served on a plate, left an indelible mark on my taste buds

The Ingredients that Bring Memories to Life

To recreate this culinary delight, we start with the essentials:

  • 1 lb. strip steak
  • Olive oil for frying
  • 1 or 2 Spanish onions, sliced in half moons
  • Salt and black pepper
  • 2 tbsp. tomato paste
  • ½ tsp. oregano
  • 2 bay leaves
  • ¼ cup tomato puree
  • ½ cup red wine or water

The Symphony of Flavors: Crafting Dom’s Best Steak and Onions Recipe

Begin this culinary adventure by bringing the steak to room temperature, generously seasoning it with salt and black pepper. The key to a perfect sear is a hot pan, so let it sizzle with olive oil and sear the steak until lightly browned. Don’t fret if it’s still rare; the magic happens with the onions.

Remove the steak and let it rest, then dive into the world of onions. Sauté them until they soften, seasoning with a dash of salt and pepper. Introduce the tomato paste, letting it dance with the onions, followed by the aromatic duo of oregano and bay leaves.

Now, trim excess fat from the rested steak and slice it into quarter-inch strips. Return these succulent strips to the pan, where they reunite with the onions. Pour in the tomato puree and half a cup of red wine or water, stirring the concoction into a savory symphony. Bring it to a boil, then lower the heat, cover, and let it simmer for 15 minutes.

Should you find the need, add water to maintain the desired consistency. Taste this savory creation and adjust the seasoning to your liking. Dom would often serve this masterpiece with rice or as a sandwich on fresh Italian bread.

Crafting Culinary Bliss: A Steak and Onion Sandwich a’ la Dom’s Luncheonette

Picture this: a steak and onion sandwich a’ la Dom’s Luncheonette, a delightful combination of savory steak, perfectly caramelized onions, and a sauce that encapsulates the essence of Dom’s culinary artistry. The marriage of flavors and textures is nothing short of divine.

As you sink your teeth into this creation, the memories of Broome Street flood back—the laughter, the camaraderie, and the shared joy of savoring the best steak and onions recipe. Dom’s legacy lives on in each bite, transcending time to bring the warmth of the past into the present.

A Culinary Journey Continues

In recreating Dom’s Best Steak and Onions Recipe, we not only celebrate the flavors of a bygone era but also pay homage to the culinary artisans who enriched our lives. This journey is a testament to the timeless nature of good food, the kind that evokes cherished memories and invites us to share the experience with the next generation.

As the aroma of sizzling steak and caramelized onions wafts through your kitchen, you become a part of a culinary legacy — a legacy that started in a small luncheonette on Broome Street and now finds a place in your home. So, gather your ingredients, set the stage, and embark on a culinary adventure that transcends time, all while savoring the magic of Dom’s Best Steak and Onions Recipe.

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Sausage with Potatoes and Peppers

Sausage with Potatoes and Peppers

Sausage with Potatoes and Peppers is a simple one pan recipe with easily available ingredients. It’s a typical home cooked Italian diner.  

Sausage with Potatoes and Peppers
Ingredients:
  • 1 lb. thin skinned potatoes
  • 1 red onion
  • 1 each red & green bell pepper
  • 3 tbsp. olive oil
  • 1 tsp. dried thyme
  • salt and black pepper
  • 5 or 6 Italian sausages cut into thirds
  • ¼ cup dry white wine
Preheat your oven to 425o.
Sausage with Potatoes and PeppersCut the potatoes, onions, and bell peppers into bit sized pieces. Place them in a bowl with the oil, thyme and salt and pepper. Toss and coat

Sausage with Potatoes and PeppersPut the vegetables to a large roasting pan and spread evenly across the bottom. Place the sausage in the same bowl that the vegetables were in and shake to coat with any remaining olive oil and thyme. Place the sausage directly on top of the vegetables in the roasting pan.

Roast in the preheated oven for 30 minutes. Remove from the oven and toss the sausage and vegetables in the cooking juices. Add the wine to the baking pan and return the pan to the oven. Bake for an additional 5 minutes, or until sausages are fully cooked and the potatoes are tender.
Sausage with Potatoes and Peppers

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Mustard Fried Pork Chops

Mustard Fried Pork Chops

Mustard Fried Pork Chops are a Southern dish. There are no eggs in this breading. You can vary the spices according to your taste but be sure to use thin pork chops and yellow mustard.
Mustard Fried Pork ChopsIngredients:
  • 2 thin cut pork chops
  • Salt and black pepper
  • ½ tsp. Cajun Spice
  • ½ tsp. paprika (hot or sweet)
  • ½ tsp. garlic salt
  • ¼ cup yellow mustard
  • ½ cup flour
  • Vegetable oil for frying
Mustard Fried Pork ChopsMustard Fried Pork ChopsSeason the chops with the spices, coat with mustard and dredge in flour. Let them sit for 30 minutes. Cook until the crust is golden brown either by pan frying or deep frying.
Mustard Fried Pork Chops

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Roasted Marrow Bone

Roasted Marrow Bone

Roasted Marrow BoneThis is a one ingredient recipe. You put the beef bone in the oven, heat and eat. The femur is the largest bone in the steer, and it has the best marrow to bone ratio. My butcher ties a few sprigs of fresh oregano on the bone to make a better presentation in his display case. Even salt and pepper aren’t really necessary, but it can’t hurt.
Roasted Marrow BoneSince marrow is mostly fat use a high heat for a short time, so it doesn’t all melt away. Place the bones in an oven proof dry pan in a 450-degree oven for 15 minutes. Serve with good bread. If you love steak, you’ll love a roasted marrow bone.Roasted Marrow Bone
 

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Sloppy Joe’s Sandwich

Sloppy Joe’s Sandwich

After my post about Sloppy Joe’s Bar in Havana I started wondering if there was any connection between the bar and the Sloppy Joe’s sandwich. I was told that the American Sloppy Joe’s sandwich is an off shoot of the Ropa Vieja (old clothes), served in Sloppy Joe’s Bar in Havana, Cuba. A friend got this Sloppy Joe’s sandwich recipe from a waiter at a restaurant in Key West, Florida. It works for me.

Sloppy Joe’s Sandwich
Ingredients:
  • 2 tbsp. olive oil
  • ½ cup onion
  • ½ cup green bell pepper
  • 1 lb. ground beef
  • 2 cloves garlic, chopped
  • 1 tbsp. Worcestershire Sauce
  • Black pepper and salt to taste
  • 1 15 oz. can crushed tomatoes
  • ½ cup Heinz Chili Sauce or ketchup
  • 2 tbsp. brown mustard
  • 2 tbsp. brown sugar
  • ½ tsp. chili powder
  • 1 tsp cayenne pepper or to taste
  • 6 hamburger buns
Roughly chop the onion and green pepper finely or place them in a food processor until well diced. Put the oil in a frying pan on medium heat. Fry the onion and green pepper until some of the moisture evaporates.

Sloppy Joe’s Sandwich

Add the chopped beef, Worcestershire Sauce, salt and pepper. Break up the beef with a spoon as it browns. When the meat is browned, drain the excess grease from the pan.

Set the pan aside and combine the crushed tomato, mustard, brown sugar, and spices in a bowl. Mix well.
Pour the sauce into the pan with the meat and raise the heat to medium-high. When it comes to a boil, reduce the heat and simmer for 15 minutes.Sloppy Joe’s Sandwich
When it’s done, serve it on a hamburger bun.

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Posole

Posole

Posole is a traditional Mexican dish. It’s a thick soup made with meat and hominy.  Posole You can have your butcher cut a pork shoulder into pieces. The toppings are up to you. Use as many or as few as you like.

PosoleIngredients:
  • 5 or 6 dried ancho chiles
  • 6 cloves garlic (3 crushed & 3 finely chopped)
  • 2 pounds boneless pork shoulder, trimmed and cut into 2 inch pieces
  • Salt & black pepper
  • Olive oil for browning
  • 1 large onion, chopped
  • 2 cups chicken broth
  • 1 tablespoon dried oregano
  • 2 bay leaves
  • 3 15-ounce cans white hominy, drained and rinsed
Remove the stems from the anchos and shake out as many seeds as possible. Put them in a small pot and bring to a boil. Remove them after about 15 minutes, let them cool a bit and then put them and 1½ cups of the liquid in a blender. Add the crushed garlic, and ½ teaspoon salt, and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula.Posole

Season the pork with salt and black pepper and set aside. Heat the oil in a Dutch oven over medium heat. Add the pork and cook until lightly browned on all sides. Remove and set aside.
Posole
Add the onion to the pot and cook until soft and translucent. Add the chopped garlic and return the browned meat. Increase the heat to medium high.

Stir in the chicken broth, oregano, bay leaf, 1/2 teaspoon salt, and 1 cup or more of the chili sauce (depending on your taste). Add enough water to cover the meat and bring to a low boil. Reduce the heat, partially cover, and slowly simmer,  turning the pork a few times, until tender – about 2 hours. Stir in the hominy and continue to simmer, uncovered, about 45 minutes more. Remove the bay leaf. Add some water if the posole is too thick. Check for seasoning.
Posole
Serve the posole with the remaining chili sauce and a topping  of fresh  diced avocado, shredded cabbage, diced onion, sliced radishes, and/or cilantro.

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Venezuelan Liver and Onions

Venezuelan Liver and Onions

Not everyone likes liver. I think that’s more because of the way liver is prepared than what it actually tastes like. Lots of people over cook it, giving it an unpleasant texture. The key to tasty liver is to serve it rare. Fry it quickly in a hot pan for just a few minutes until the exterior is brown. That’s all.

Venezuelan Liver and Onions
Ingredients:
  • 3 tbsps. olive oil for frying
  • 1 to 1 ½ lbs. calf’s liver cut into strips
  • Salt and black pepper
  • 2 tbsps. butter
  • 3 or 4 thinly sliced onions,
  • 3 minced garlic cloves
  • 4 ozs. white wine
  • Fresh parsley, chopped
Pat the room temperature liver dry and season with salt and pepper.

Venezuelan Liver and Onions
Venezuelan Liver and Onions
Heat a large pan over medium-high heat. Add 2 tablespoons of oil. When the oil is hot add the liver strips and fry until browned on both sides. Don’t crowd the pan or the liver will steam instead of brown. Remove the liver and set aside on a plate.
Add the remaining tablespoon of oil and the butter to the same skillet. Add onions and sauté until soft and translucent. Add the garlic to the onions and sauté and blend for about 1 – 2 minutes. Add the liver back to the skillet and pour in the wine. Let the wine reduce for 2 – 3 minutes. Remove everything to a serving platter, pour the pan drippings over it and sprinkle with parsley.

Venezuelan Liver and OnionsGravy for Venezuelan Liver and Onions – If you’d like, use the pan drippings to make a gravy. Add 2 tablespoons of flour to the drippings. Stir constantly for 1 -2 minutes over medium heat, then add 1 cup of beef stock. Cook and stir until thickened. Serve over liver and onions.

Venezuelan Liver and Onions

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Peposo Beef

Peposo Beef

Peposo Beef

If you like black pepper, you should try Peposo Beef. It’s a simple recipe but with 3 hours of simmering be sure to give yourself time to make it. This is a basic recipe, and you can make some variations. I think the carrots add a bit of color and texture, but you can leave them out. Three hours of simmering soften the pepper corns and make them very edible but if you want you can add them in a spice bag that you can remove before serving. One thing you shouldn’t change is the wine. This is a Toscano dish and should be made with Chianti.
Peposo Beef
Ingredients:
  • 3 tablespoon olive oil
  • 4 cloves crushed garlic
  • 1 tbsp. black peppercorns
  • ¼ cup chopped fresh herbs (your choice – parsley, thyme, oregano, etc.)
  • 1 – ½ lb. stew beef cut in chunks
  • 2 cups of Chianti
  • 4 or 5 carrots cut in ¾ inch pieces (optional)
Peposo Beef
Heat the oil in a pot on medium heat. Add the crushed garlic cloves and peppercorns and cook for one minute. Add whatever herbs you’re using and then add the meat. Sear until its lightly browned on all sides.
Peposo Beef

Peposo Beef
Add the wine, cover, and simmer on a low heat for about 1 hour. If it gets too dry add some water and continue simmering. Add 4 cups hot water, and the carrots if using, and cover the pot. Allow it to simmer slowly for another 2 hours, checking regularly to see that the liquid has not evaporated completely. Add water if necessary to keep the meat covered.
Peposo BeefAfter 2 hours remove the lid, and let the liquid evaporate until the meat is left in a thick brown juice.

Peposo Beef

Peposo Beef is traditionally served with polenta. I like it with pasta.

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Italian Beef Stew

Italian Beef Stew

When my friend Carlo gave me his mother’s recipe for Italian beef stew, I asked him what made it “Italian.”  He said it was the addition of tomatoes and because his mother came from Genoa.

Ingredients:
  • 1 – 1 ½ lb. stew beef
  • Olive oil for browning
  • Salt and black pepper
  • 3 tbsp. flour
  • 1 large onion, chopped
  • ½ cup dry red wine
  • 14 oz. tomato puree
  • 1 bay leaf
  • 1 – 2 cups beef broth
  • 2 potatoes cut into 1 inch pieces
  • 4 carrots cut into 1 inch pieces
  • 1 cup frozen peas
Season the beef with salt and pepper. Dredge it in flour and shake off any excess. Let it come to room temperature and brown in olive oil. Do it in batches and don’t crowd the pot or it will stem instead of brown. Remove the beef and set aside.

Italian Beef Stew
Add more oil and cook the onions until soft. Return the beef and pour in the wine and allow to reduce, about 5 minutes. Add the tomatoes, bay leaf, and enough broth to cover the meat and simmer covered for 30 minutes. Add the potatoes and carrots and cook for 30 – 40 minutes or until soft. Cover with more beef broth. Add the peas, simmer for 5 minutes. Add more liquid if too dry, taste for seasoning and serve. It may seem odd for beef stew, but you can serve this with a sprinkle of Parmesan cheese. If you don’t have beef broth you can use bouillon cubes.Italian Beef Stew

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