Elotes Mexicanos or Mexican Street Corn may not be on your radar yet. It was not on mine, but once you have had it, there is no turning back to plain boiled corn. It is an unexpected mixture of tangy, cheesy, spicy and sour that makes you wonder, “Why …
Hog Heaven
Have you ever eaten a sandwich that is as big as your head? If you have had a pork tenderloin sandwich, you have come close. The tenderloin sandwich was created in Nick’s Kitchen in Huntington, Indiana in 1904. It subsequently grew in popularity throug…
Cannoli Confection
Cannoli, “The King of Sicilian Desserts.” If you say the word “cannoli,” there is a 50-50 chance that someone will tell you to “leave the gun, take the cannoli.” Cannoli were adapted from a dish brought to Sicily by the Moors more than 1,000 years ago….
Crispy, Creamy Crab Rangoons
Crab Rangoons are not traditional Chinese food, but they are delicious. You find them in just about every Chinese restaurant in the United States, but they originally started showing up on menus in San Francisco, not China, in the 1950s. It’s not diffi…
Steak Savvy
Photos by L.G. Patterson Cote du Boeuf, ribeye, Scotch fillet, cowboy ribeye, Delmonico, tomahawk, or whatever you want to call a steak from the rib primal section of beef. There are nine primal sections of beef, only three are considered to be sedentary (rib, loin and sirloin). The muscles in these sections are rarely used, […]
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