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By Robin Mather Jenkins and Robin Mather Jenkins,CHICAGO TRIBUNE | June 8, 2005
All around the Caribbean, black beans and rice make savory, simple suppers. This version, called gallo pinto, or "spotted rooster," in Costa Rica, is one of that country's national dishes. The Costa Ricans would use a terrific savory condiment called Salsa Lizano instead of the steak sauce we suggest here. But the steak sauce is a worthy substitute. Gallo Pinto Preparation time: 15 minutes: cooking time: about 20 minutes Makes 4 servings 1 tablespoon olive oil 3 cloves garlic, minced 1 medium onion, chopped 1 teaspoon each: ground cumin, ground coriander, ground ginger 2 cans (15 ounces each)
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ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | June 6, 2014
Parts & Labor, the new meat-centric project from Woodberry Kitchen restaurateurs Amy and Spike Gjerde, is something new for Baltimore: a combination restaurant and butcher shop. The restaurant's culinary focus couldn't be clearer. It's meat. It's not all meat, all the time, but it comes close. The menu's centerpiece is a changing selection of five or so dry-aged butcher's cuts, which the menu describes as "under-appreciated" cuts like "plate steak" and "petite tender," which the waiter will helpfully tell you is not at all like a filet mignon.
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FEATURES
By Charlotte Balcomb Lane and Charlotte Balcomb Lane,KNIGHT-RIDDER TRIBUNE | April 24, 1996
A fat-warning flag should go up in your mind whenever you see a chicken recipe that calls for 4 tablespoons of butter. But if that recipe also calls for a cup of sour cream and 2 ounces of cheese, a siren should sound, too. Just by reading the ingredients, you can tell the recipe is a fat overload.The original recipe for Carpenter's Tavern Roquefort chicken, made with butter, sour cream and Roquefort or blue cheese, contained a whopping 626 calories and 38.8 grams of fat per serving.The revised recipe, which omits the butter and substitutes nonfat plain yogurt for some of the sour cream, has 335 calories and 9.4 grams of fat per serving.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | April 2, 2012
Note: There is random "Hunger Games" plot spolier in this post about a bracket-style burger competition at the Greene Turtle Sports Bar and Grille. The March Madness-inspired stuffed burger competition at the Greene Turtle is over and we have a winner.  Bacon & Cheddar will be added to the Greene Turtle's permanent menu. Stuffed with smoked bacon and cheddar cheese, and topped with sauteed mushrooms, crispy onion straws, A-1 steak sauce and a creamy horseradish sauce, Bacon & Cheddar bested the The Spicy Jack, The Pep & Cheese and The Ham & Cheese in a bracket-style competition determined by ... us, the fans.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | August 6, 1997
A Harley burger and some delicious Schmierkase cheesecake should put you in a hometown Baltimore mood.Cindy Harrison of Ellicott City wrote that her father grew up in the 1930s in Baltimore and relished a Schmierkase cheesecake, which the family purchased at a Highlandtown bakery. She wants to duplicate the taste.Janet Machulcz of Westminster sent in chef Kent Rigby's choice. She wrote: "I too grew up in the Highlandtown/Canton neighborhood where there was virtually a bakery on every other corner.
FEATURES
By Karol V. Menzie | June 9, 1993
When it comes to preparing meals in a short period of time most busy cooks say a well-stocked kitchen is the best place to start. Here are some of the items readers say they always keep on hand:On shelves:*Pasta sauces*Soups that can be used as sauces*Chicken-cooking sauces*Dried pasta, in various shapes and sizes*Rice*Canned vegetables*Canned stock*Olives*Canned tomatoes, in several varieties including the new seasoned types*Bottled salad dressings*Canned tuna,...
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | April 2, 2012
Note: There is random "Hunger Games" plot spolier in this post about a bracket-style burger competition at the Greene Turtle Sports Bar and Grille. The March Madness-inspired stuffed burger competition at the Greene Turtle is over and we have a winner.  Bacon & Cheddar will be added to the Greene Turtle's permanent menu. Stuffed with smoked bacon and cheddar cheese, and topped with sauteed mushrooms, crispy onion straws, A-1 steak sauce and a creamy horseradish sauce, Bacon & Cheddar bested the The Spicy Jack, The Pep & Cheese and The Ham & Cheese in a bracket-style competition determined by ... us, the fans.
FEATURES
By Rob Kasper | February 21, 2001
I AM A carnivore kind of guy who ordinarily doesn't go for gussying up a good steak. I don't cotton to the notion of sprinkling a lot of sauce on a prime piece of meat, or of treating a T-bone as though it needed a bath, soaking it overnight in some juniper-laden marinade. Instead, I prefer to get a primal piece of beef from a butcher. I usually visit Henry "Ask- Me-About-My-Trip-to-the-Superbowl" Reisinger at Fenwick's Choice Meats in the Cross Street Market. I get that baby home, rub him with a little olive oil, sprinkle him with coarse salt and fresh ground pepper, then let him sit at room temperature for half an hour or so. Meanwhile, I fire up the backyard kettle grill, waiting until those coals have reached "three Mississippi" status.
FEATURES
By Pat Dailey and Pat Dailey,Chicago Tribune | April 5, 1995
When the call is for quick meals, steaks are a can't-miss answer. Almost all cuts, whether a butt steak, rib-eye, sirloin or T-bone, cook quickly and take to a variety of cooking methods.Pan-frying, often put aside in favor of grilling or broiling, is an excellent strategy for thin steaks. When the steaks are placed into a red-hot skillet, the exterior quickly sears, sealing in the juices. After this initial searing, the heat is reduced to complete the cooking in short order.Although the steaks can be served plain, it only takes a few more minutes to make a simple sauce, using the pan juices as the base.
BUSINESS
By Bloomberg Business News | July 30, 1995
AVERY ISLAND, La. -- The McIlhenny Co. likes to keep its peppers hot, its sauces fiery and its profits in the family.Thanks to a happy marriage of history and geography, McIlhenny is the sole maker of a hot pepper-based concoction finding a growing number of devotees around the globe.It's called Tabasco, which isn't a generic name but a trademarked McIlhenny brand. And the 127-year-old family-owned company is doing its best to keep sales growing, with a variety of recent spin-off products as well as a venture with H. J. Heinz Co. that puts Tabasco in Heinz ketchup.
HEALTH
By Ellen Loreck, Special to The Baltimore Sun | March 27, 2012
Each week a nutritionist from the University of Maryland Medical Center provides a guest post to The Baltimore Sun's health blog Picture of Health (baltimoresun.com/pictureofhealth). This week, Ellen Loreck weighs in on sodium. According to the 2010 Dietary Guidelines for Americans, people should consume between 1,500 and 2,300 mgs of sodium per day. That's equal to about 2/3 to 1 teaspoon of salt, which isn't much. Most of the sodium comes from processed foods, so eating out becomes a challenge.
NEWS
By Sam Sessa and Sam Sessa,Sun Reporter | March 30, 2008
Just like gas prices, the cost of eating out continues to creep up. But the $5 lunch is not yet a thing of the past. A wide range of restaurants, cafes and carryout spots still offer midday meals that won't empty your wallet. Here are five places where five bucks can still fill you up. Angelo's Carry Out 3600 Keswick Road; 410-235-2595 A massive 18-inch slice of cheese pizza and a can of soda only cost $4.39 at this Hampden eatery. The trick is figuring out the best way to eat it -- it's too big to pick up all at once.
NEWS
By Robin Mather Jenkins and Robin Mather Jenkins,CHICAGO TRIBUNE | June 8, 2005
All around the Caribbean, black beans and rice make savory, simple suppers. This version, called gallo pinto, or "spotted rooster," in Costa Rica, is one of that country's national dishes. The Costa Ricans would use a terrific savory condiment called Salsa Lizano instead of the steak sauce we suggest here. But the steak sauce is a worthy substitute. Gallo Pinto Preparation time: 15 minutes: cooking time: about 20 minutes Makes 4 servings 1 tablespoon olive oil 3 cloves garlic, minced 1 medium onion, chopped 1 teaspoon each: ground cumin, ground coriander, ground ginger 2 cans (15 ounces each)
FEATURES
By Rob Kasper | February 21, 2001
I AM A carnivore kind of guy who ordinarily doesn't go for gussying up a good steak. I don't cotton to the notion of sprinkling a lot of sauce on a prime piece of meat, or of treating a T-bone as though it needed a bath, soaking it overnight in some juniper-laden marinade. Instead, I prefer to get a primal piece of beef from a butcher. I usually visit Henry "Ask- Me-About-My-Trip-to-the-Superbowl" Reisinger at Fenwick's Choice Meats in the Cross Street Market. I get that baby home, rub him with a little olive oil, sprinkle him with coarse salt and fresh ground pepper, then let him sit at room temperature for half an hour or so. Meanwhile, I fire up the backyard kettle grill, waiting until those coals have reached "three Mississippi" status.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | October 31, 1999
Hamilton's in the Admiral Fell Inn is a restaurant that's never quite found itself. The name changed from Savannah to Hamilton's two years ago after chef Cindy Wolf and her husband, Tony Foreman, left, taking their Southern cuisine with them to their new restaurant, Charleston. Since then the kitchen has been run by a succession of good chefs. But Hamilton's food has never captured the public's imagination the way Savannah's did.Jeffrey Crise is the new man at the helm. Many Baltimoreans know him as the owner of the Ambassador Dining Room in the early '90s, before it became an Indian restaurant.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | August 6, 1997
A Harley burger and some delicious Schmierkase cheesecake should put you in a hometown Baltimore mood.Cindy Harrison of Ellicott City wrote that her father grew up in the 1930s in Baltimore and relished a Schmierkase cheesecake, which the family purchased at a Highlandtown bakery. She wants to duplicate the taste.Janet Machulcz of Westminster sent in chef Kent Rigby's choice. She wrote: "I too grew up in the Highlandtown/Canton neighborhood where there was virtually a bakery on every other corner.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | June 6, 2014
Parts & Labor, the new meat-centric project from Woodberry Kitchen restaurateurs Amy and Spike Gjerde, is something new for Baltimore: a combination restaurant and butcher shop. The restaurant's culinary focus couldn't be clearer. It's meat. It's not all meat, all the time, but it comes close. The menu's centerpiece is a changing selection of five or so dry-aged butcher's cuts, which the menu describes as "under-appreciated" cuts like "plate steak" and "petite tender," which the waiter will helpfully tell you is not at all like a filet mignon.
HEALTH
By Ellen Loreck, Special to The Baltimore Sun | March 27, 2012
Each week a nutritionist from the University of Maryland Medical Center provides a guest post to The Baltimore Sun's health blog Picture of Health (baltimoresun.com/pictureofhealth). This week, Ellen Loreck weighs in on sodium. According to the 2010 Dietary Guidelines for Americans, people should consume between 1,500 and 2,300 mgs of sodium per day. That's equal to about 2/3 to 1 teaspoon of salt, which isn't much. Most of the sodium comes from processed foods, so eating out becomes a challenge.
FEATURES
By Charlotte Balcomb Lane and Charlotte Balcomb Lane,KNIGHT-RIDDER TRIBUNE | April 24, 1996
A fat-warning flag should go up in your mind whenever you see a chicken recipe that calls for 4 tablespoons of butter. But if that recipe also calls for a cup of sour cream and 2 ounces of cheese, a siren should sound, too. Just by reading the ingredients, you can tell the recipe is a fat overload.The original recipe for Carpenter's Tavern Roquefort chicken, made with butter, sour cream and Roquefort or blue cheese, contained a whopping 626 calories and 38.8 grams of fat per serving.The revised recipe, which omits the butter and substitutes nonfat plain yogurt for some of the sour cream, has 335 calories and 9.4 grams of fat per serving.
BUSINESS
By Bloomberg Business News | July 30, 1995
AVERY ISLAND, La. -- The McIlhenny Co. likes to keep its peppers hot, its sauces fiery and its profits in the family.Thanks to a happy marriage of history and geography, McIlhenny is the sole maker of a hot pepper-based concoction finding a growing number of devotees around the globe.It's called Tabasco, which isn't a generic name but a trademarked McIlhenny brand. And the 127-year-old family-owned company is doing its best to keep sales growing, with a variety of recent spin-off products as well as a venture with H. J. Heinz Co. that puts Tabasco in Heinz ketchup.
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