Asian cuisines have been part of the American landscape for decades.  However, only in recent years have Filipino dishes started gaining recognition outside immigrant communities.   This is surprising because Americans of Filipino heritage now make up one in five of all Asian-Americans, second only to Chinese in number.  In addition, the largest percentage of immigrants serving in the United States military were born in the Philippines. Even Cristeta Comerford, the longstanding White House Executive Chef since 2005, is of Filipino descent.  So why did Filipino cuisine remain in obscurity for so long and how come it is finally attracting attention?Continue reading

Every recipe tells a story.  It is a culinary imprint in time; a piece of history that reveals the who, the why, the when and the where of its creation.  What is its origin and how did it come into being?  Salisbury Steak is one of America’s classic homestyle meals, and often appears on the household menu in the form of a TV dinner.  However, its plain appearance belies its fascinating history.  Salisbury steak is, in fact, America’s original health food, and by design not by accident.

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You have probably heard of Teriyaki without being an aficionado of Japanese food.  It is on the shelves of almost every mainstream grocery store across the United States.  It shows up in marinades, seasonings and prepared food and you will be hard pressed to find a Japanese restaurant that doesn’t have it on the menu.  But Yakitori and Sukiyaki are a different story.  You might call them Teriyaki’s lesser known siblings.  The quiet ones.  And it’s kind of surprising because in Japan, there is apparently no official teriyaki sauce history.

Like the Mexican burrito or Chinese chop suey, immigrants invented teriyaki, wishing to replicate the dishes they prepared at home.  The term teriyaki doesn’t appear on authentic Japanese menus in Japan; it is virgin Hawaiian-Japanese fusion cuisine.

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Legend has it that this ancient black grain, referred to as “longevity rice,” was eaten exclusively by the emperors of China.  Some say it was a way to increase health and ensure a long life.  Others say it was deemed to have aphrodisiac qualities.  A natural source of magnesium, iron, protein and fiber, this medium-size heirloom rice is distinctive by its delicious roasted nutty taste, soft texture and strikingly deep purple color.  So, what exactly is black rice and where did it originate?

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I was lucky enough to be spending a few days in the US Virgin Islands recently.  As I sat and enjoyed another mouthful of exquisitely prepared local food at The Longboard restaurant on St John, I thought it would be a wasted opportunity not to write about food culture in the Virgin Islands.  In particular, Caribbean fusion cuisine.  My hope had been to explore an abundance of local eateries and sample dishes native to area (the least sophisticated and the more authentic the better).  But, due to the pandemic, many were either closed or operating on a limited basis.  Happily, I did manage to experience a little of what was available, and eagerly I took the opportunity to learn about what wasn’t.  This is what I discovered.

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Credit for the thinking behind this blog goes to my colleague Reuel who came up with some awesome ideas for a piece of writing centered around July 4.  For those who may not know, Reuel is the talent behind the artful photography and videography that appears on our website, in our email communications and in our social media posts.  Every meal you see is exactly what you will find on your plate when you order from us – no stock photos, ever.  Reuel is a specialist in graphic design and is one of those unique artists for whom words come as naturally as pictures.  As we bite into our hamburgers and hotdogs this July 4 let us give some thought to what our colonial ancestors may have been eating on this day.

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There’s a joke in the EatFlavorly kitchen to do with the pronunciation of one of our prepared meals – the traditional French “Beef Bourguignon”.  To a Brit like me, the pronunciation of French vocabulary might be easy but it’s only because we grew up living across the channel from France.

On the other hand, we struggle to pronounce most things on a Mexican menu so when I hear the name “Beef Boing-Boing-Boing” mentioned by EatFlavorly’s Chef Barry it makes me smile and decide I much prefer it said that way!

Jokes aside, what is there to learn about this mighty dish?  As with any well-loved, timeless recipe the answer is plenty…

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Chimichurri is a savory sauce native to both Argentina and Uruguay. It is a delicious accompaniment to grilled meats, vegetables and fish and easy to prepare.  There is a green and a red version depending on selected herbs, vegetables and spices, but the core composition is essentially the same:  Finely chopped parsley, garlic, olive oil, vinegar and chili.

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