Show 478, June 11, 2022: Author Jessica Formicola, creator of Savory Experiments with Beef It Up! Part One

Cookbook Author Jessica Formicola

Beef it Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs, and More is full of show-stopping recipes that are quick and budget friendly. Author Jessica Formicola is the creator of Savory Experiments, a food and lifestyle blog famous for its restaurant quality, family friendly recipes. Her debut cookbook shows home chefs how and what to cook with the most popular cuts of beef. Inexpensive ground beef isn’t only for cheeseburgers, but Spicy Hand Pies, Stuffed Peppers, and Shepherd’s Pie Mac & Cheese. You can feed a dinner party of six by rolling up a Gouda Stuffed Flank Steak, impressing guests without breaking the bank. And a Mushroom Crusted Ribeye makes for a delightful bark right in the kitchen, no need to fire up the grill.”

“With helpful primers on figuring out what beef to buy, optimal cooking methods for each type of beef, and techniques for cooking beef properly, Formicola helps her readers feel confident when cooking America’s favorite meat.”

“Jessica Formicola is the creator of Savory Experiments, a trusted food and lifestyle blog. She works closely with the beef industry, frequently collaborating with the Certified Angus Beef® brand, ranchers and butchers. This collection (Beef It Up!) comes from years of experience and she’s excited to share her wisdom with home chefs across America.”

Jessica generously shares her recipes for Lemony Brussels Sprout Salad and Peanut-Beef Pad Thai from Beef It Up! with us.

Jessica Formicola is our guest with steak knife in hand.

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Show 478, June 11, 2022: Author Jessica Formicola, creator of Savory Experiments with Beef It Up! Part Two

Cookbook Author Jessica Formicola

Beef it Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs, and More is full of show-stopping recipes that are quick and budget friendly. Author Jessica Formicola is the creator of Savory Experiments, a food and lifestyle blog famous for its restaurant quality, family friendly recipes. Her debut cookbook shows home chefs how and what to cook with the most popular cuts of beef. Inexpensive ground beef isn’t only for cheeseburgers, but Spicy Hand Pies, Stuffed Peppers, and Shepherd’s Pie Mac & Cheese. You can feed a dinner party of six by rolling up a Gouda Stuffed Flank Steak, impressing guests without breaking the bank. And a Mushroom Crusted Ribeye makes for a delightful bark right in the kitchen, no need to fire up the grill.”

“With helpful primers on figuring out what beef to buy, optimal cooking methods for each type of beef, and techniques for cooking beef properly, Formicola helps her readers feel confident when cooking America’s favorite meat.”

“Jessica Formicola is the creator of Savory Experiments, a trusted food and lifestyle blog. She works closely with the beef industry, frequently collaborating with the Certified Angus Beef® brand, ranchers and butchers. This collection (Beef It Up!) comes from years of experience and she’s excited to share her wisdom with home chefs across America.”

Jessica generously shares her recipes for Lemony Brussels Sprout Salad and Peanut-Beef Pad Thai from Beef It Up! with us.

Jessica Formicola continues with us cast iron skillet in hand

Play

Peanut Beef Pad Thai

Lemon Brussel Sprout Salad by Jessica Formicola

Recipe excerpt from:
Beef It Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs and More
by Jessica Formicola

When I tell you that you may never order Pad Thai at a restaurant again, I am not kidding. This recipe is that good and can be made with any protein, but obviously beef is my favorite. (Shrimp is a close second.) Many Pad Thai recipes call for tamarind paste, a slightly acidic and sweet ingredient that I don’t keep on hand because I don’t use it in any other recipes. My version skips the tamarind paste but provides just as much flavor.

Serves 4
Prep TIme: 15 minutes Cook Time: 15 minutes

  • 1/3 cup low-sodium chicken broth
  • 3 tablespoons firmly packed light brown sugar
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons fish sauce
  • 2 heaping tablespoons creamy peanut butter
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon lime juice
  • 1 (14-ounce) package stir-fry rice noodles
  • 3 teaspoons vegetable oil
  • 1 1/2pounds top sirloin, cut against the grain into thin 2-inch pieces
  • 1 teaspoon kosher salt
  • 1 cup fresh sugar snap peas
  • 1/2 red bell pepper, thinly sliced
  • 1/2 cup shredded carrots
  • 1 egg
  • 1 cup fresh cilantro leaves
  • 1/2 cup dry-roasted peanuts
  • 4 scallions, whites only, chopped
  • Lime wedges, for serving
  1. Whisk together the broth, sugar, vinegar, fish sauce, peanut butter, soy sauce, and lime juice in a bowl until smooth. Set aside.
  2. Cook the noodles according to package directions for al dente. Drain and rinse with cold water to stop the cooking process. Toss with 1 teaspoon of the oil to prevent sticking. Set aside.
  3. Season the beef with the salt. Heat another 1 teaspoon of the oil in a large skillet over medium-high heat. Brown the beef on all sides, about 5 minutes. Transfer the beef to a plate. Pour off any liquid and wipe the skillet with a paper towel.
  4. Add the remaining 1 teaspoon oil to the skillet and reduce the heat to medium. Stir in the sugar snap peas and cook for 2 to 3 minutes. Add the bell pepper and carrots, and cook for 2 to 3 minutes longer.
  5. Move the vegetables to one side of the skillet and crack the egg in the empty side. Using a spatula, scramble the egg right in the skillet until cooked, then mix it in with the vegetables. Return the beef to the skillet and pour the peanut sauce over the top. Toss in the rice noodles, coating all the ingredients well, and let everything heat through.
  6. Divide the Pad Thai among four serving bowls and top with the cilantro, peanuts, and scallions. Serve with lime wedges.

Cook’s Note: Fish sauce adds a deep umami flavor to many dishes. If you don’t have any in your pantry, you can use a little extra soy sauce instead.

July 26: Mark Andlebradt. LuckyRice, Patty’s Pizza, Melissa’s Produce, Zach Pollack

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris preview the show
Segment Two: Chef Mark Andlebradt, Wolfgang Puck’s Postrio, Las Vegas
Segment Three: Founder Danielle Chang, LUCKYRICE Los Angeles Part One
Segment Four: Founder Danielle Chang, LUCKYRICE Los Angeles Part Two
Segment Five: Founder Patty Phillips and Bridget Baskin, Patty’s Gourmet Pizza
Segment Six: Robert Schueller, Melissa’s World Variety Produce
Segment Seven: Executive Chef / Proprietor Zach Pollack, Alimento, Silver Lake Part One
Segment Eight: Executive Chef / Proprietor Zach Pollack, Alimento, Silver Lake Part Two

Jet Tila and Producer Andy preview the show.

After 15 successful years in Las Vegas at The Grand Canal Shoppes at The Venetian, Wolfgang Puck’s Postrio was due for a culinary facelift and some new energy. Enter new Executive Chef Mark Andlebradt (An-dell-Brat) who has created a new market-driven menu more in the style of the original Postrio in San Francisco.

LUCKYRICE Fest comes to Hollywood for their third annual event in Los Angeles. It’s night market-style Asian cuisine and cocktails. Founder Danielle Chang joins us.

Back in 1988 fearless entrepreneur Patty Phillips was an early pioneer in the Gourmet Take & Bake pizza concept. All of that research and development led to a pizza dough that became really popular with local chefs. Patty’s Gourmet Pizza was established to serve that community and all these years later the Marina del Rey-based firm provides a range of products for commercial clients in over 30 states.

What fruits and vegetables are coming into season right now and tasting delicious ? We’ll have a report from our resident produce authority, Robert Schueller, of Melissa’s World Variety Produce.

You know executive chef and revered pizzaiolo Zach Pollack from Sotto in Los Angeles. Orange County listeners remember him as the acclaimed opening pizzaiolo at Pizzaria Ortica. He’s just launched Alimento, his own 40-seat place in Silver Lake.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Mark Andlebradt“After 15 successful years of serving Las Vegas, Wolfgang Puck’s Postrio is proud to announce a new, refined concept and market-driven menu led by newly appointed Executive Chef Mark Andlebradt. (An-dell-Brat) Postrio has dropped the “Bar & Grill” moniker and now focuses on seasonal, new American cuisine with global influences that can be enjoyed on the “indoor” patio overlooking the Carnivale atmosphere of St. Mark’s Square or in the intimate main dining room. Award-winning Chef Wolfgang Puck and Executive Chef Andelbradt’s diverse menu features wood-oven baked pizzas, handmade pastas, enticing entrees, outstanding steaks and fish from the mesquite grill, and much more.

This is a big space with 20,000 square feet. Banquets are an important component of their business.

Recent special: 32 ounce braised veal shank. Designed to be shared but many guests ordered it for one!

Weekend brunch is served from 11:00 a.m. to 3:00 p.m. on Saturday and Sunday. A guest favorite is the Cinnamon Pecan Roll with maple glaze.

Chef Andelbradt has held high positions through various prestigious kitchens including Brasserie T and Tru on Chicago with Rick Tramonto and Gale Gand; Daniel in New York with Daniel Boulud; Morimoto in both Philadelphia and New York with “Iron Chef” Masaharu Moritoto; and Tao in Las Vegas.

Postrio Las Vegas is located inside The Grand Canal Shoppes at The Venetian Las Vegas.

Luckyrice Night Market“Hosted by Sang Yoon (Father’s Office, Lukshon, and Bravo’s “Top Chef Masters”), the third annual, LUCKYRICE Fest is moving to Hollywood and taking over Create Nightclub for an evening of innovative and traditional Asian-styled dishes paired with cocktails from L.A.’s brightest star chefs and mixologists. Ticket proceeds benefit CAAM, Center for Asian American Media. This unusual smorgasbord of Asian culinary treats features our picks (LUCKYRICE’s) from L.A.’s hot Asian culinary culture – Eat, Drink and Get LUCKY.”

Sang Yoon’s Lukshon is preparing Sichuan Dumplings with Kurobuta pork, spicy Ma’La vinaigrette, sesame, and peanuts.

Founder Danielle Chang is our guest.

LUCKYRICE Founder Danielle Chang is an award-winning media entrepreneur. Prior to launching LUCKYRICE in 2010, she was CEO of Vivienne Tam, a fashion company. Danielle has also worked for Goldman Sachs, The New York Times, and as a Professor of Contemporary Art History. Born in Taiwan, Danielle created LUCKYRICE to share her life-long affinity for Asian cuisine and lifestyle.

Our own Chef Jet Tila is preparing a five spice pork belly taco.

Pizza is a $30 billion dollar industry in the United States…

Patty Phillips of Pattys PizzaBack in 1988 fearless entrepreneur Patty Phillips was an early pioneer in the Gourmet Take & Bake pizza concept. All of that research and development led to a pizza dough that became really popular with local chefs. Patty’s Gourmet Pizza was established to serve that community and all these years later the Marina del Rey-based firm provides products for commercial clients in over 30 states.

Patty’s Pizza products have won industry awards for exceptional flavor and dependability. In addition, Patty’s “Take & Bake” pizza concept and innovative dough formulations have earned Patty’s critical acclaim from the toughest California restaurant critics.

Patty’s Pizza has worked rigorously to create a par (partially) baked frozen pizza formulation that does not require the heart of industrial level ovens, yet is still able to be frozen, topped, and used in a wide variety of applications. Ultimately, this has led to the development of a new line of pizza products designed to meet the diverse needs of Patty’s ever-growing client list.

The first prominent executive chef to endorse Patty’s Pizza was Roger Pigozzi (now at UCLA) who was then executive chef at The Biltmore Hotel in Downtown Los Angeles.

Robert Schueller of Melissa's World Variety ProduceWhat fruits and vegetables are coming into season right now and tasting delicious? We’ll have a report from our resident produce authority, Robert Schueller, of Melissa’s World Variety Produce.

New Mexico Hatch Chiles season starts first week of August.  First local roastings will be Aug. 2- Sept. 20th approx.

The following items are now coming into season and tasting great!:

Melissa’s Muscato (red, green, black), champagne grapes, Witch Finger, Niabells, Cotton Candy and Thomcords Grapes…

Other mention-able worthy fruits:  Figs (brown Turkey, Black Mission, Tiger), Masumoto Peaches, Lychees, Organic Plum Bites, and how about those cute Watermelon Cucumbers, too.

Getting into the peak of the Heirloom Tomatoes, or general tomato season too…

Zach PollackYou know executive chef and pizzaiolo Zach Pollack from Sotto in Los Angeles. Orange County listeners remember him as the acclaimed opening pizzaiolo at Pizzaria Ortica. He’s just launched Alimento, his own 40-seat place in Silver Lake.

“While Sotto’s early vision was mostly Southern Italian, Pollack expands his reach here. “It’s not as regionally specific, but more loosely inspired by the different regions of Italy,” says Pollack. “It’s really my interpretation of these dishes, so it makes sense for Los Angeles, a city that doesn’t take itself too seriously.” You’ll find small and large plates, seasonal salads and handmade pastas, sometimes using grains from Pasadena’s Grist & Toll flour mill.” (Credit to Lesley Balla of Zagat)

Sotto is part of Dine LA for Dinner. $35 prix fixe menu.

Concludes Sunday, July 27th.

Second Course is choice of: Lamb spezzatino (lemon, egg semolina,) Rigatoni (chicken liver ragu, maitake,) or Margarita pizza.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris preview the show
Segment Two: Chef Mark Andlebradt, Wolfgang Puck’s Postrio, Las Vegas
Segment Three: Founder Danielle Chang, LUCKYRICE Los Angeles Part One
Segment Four: Founder Danielle Chang, LUCKYRICE Los Angeles Part Two
Segment Five: Founder Patty Phillips and Bridget Baskin, Patty’s Gourmet Pizza
Segment Six: Robert Schueller, Melissa’s World Variety Produce
Segment Seven: Executive Chef / Proprietor Zach Pollack, Alimento, Silver Lake Part One
Segment Eight: Executive Chef / Proprietor Zach Pollack, Alimento, Silver Lake Part Two