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Archive for the ‘beef’ Tag

Kansas City Traditions   Leave a comment

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The first thing to keep in mind at Gates Bar-B-Q is that the women taking the orders are not angry, even if they are intimidating. Before we had much time to look at the menu, let alone determine that we fully understood it, we were yelled at. It wasn’t may I please take your order, or even what may I get you? Instead, it was Are you ready to order — with an implicit YET?

I needed time before reaching the counter. Gates had a very different menu than I was familiar with. I’d heard of burnt ends, but not long ends or short ones. I finally figured out they referred to ribs. The sliced meats were easy, thank goodness.

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Kansas City BBQ is known for the variety of meats ( beef, pork, mutton, turkey, etc.)  and sooty flavors thanks to the slow, low method of smoking. Sauces are added by individual diners, not the cooks in the kitchen. I ordered the burnt ends which were served piled high on a hoagie bun, which I barely touched. These are tender, melt-in-your-mouth pieces of shredded brisket and occasional bits of beef that came closest to the heat becoming slightly charred in the process. Not burnt as the name suggests, but like a crisped layer of skin. The Combo Plus 2 featured a choice of two meats served on slices of white bread. We opted for beef and pork which were piled far too high for the bread to contain.Again, the meats were tender and juicy even before the addition of any sauces, all with a ketchup, molasses and vinegar base.

Once we had our trays loaded with food, the women were all smiles and spoke in pleasant voices. That is until they hollered for the next order.

Gates Bar-B-Q

Four (Messy) Plates

Various locations throughout the Kansas City, MO., area

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Peruvian Repast   Leave a comment

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All I knew about Peruvian food had to do with potatoes; it has around 4,000 different varieties. After dining at CVI.CHE 105  in Miami, I know a little more. civecheceviche

Let’s start with the restaurant’s namesake: ceviche, raw fish in citrus marinade. The acid from the citrus, “cooks” the fish. It didn’t seem right not trying an order, but it was difficult to know which among the dozen or so options to choose. Our server recommended the evening’s special: a mix of shrimp, squid and snapper in three different sauces. The first was a pesto cream sauce, the second a yellow pepper sauce and the third a red pepper sauce with a slight kick. Each layer of flavor was like a perfect dance partner to the firm succulent pieces of fish.

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The large menu was filled with mostly unfamiliar dishes. I opted for Beef Stew Frijoles con Seco. This deconstructed stew featured three stacks of fork-tender beef between thick slices of potato and carrot all smothered in a rich brown sauce of onions and peppers. The frijoles (beans) were earthy and creamy.

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I came close to ordering Lomo Salteado (steak with yellow peppers and onions), but at least got to taste it. Sautéed pieces of skirt steak were lightly coated with soy sauce and had a depth of flavor usually found in thicker, more expensive cuts of meat.

The restaurant is lively and popular. As the night wore on the number of those waiting for tables kept growing.

CVI.CHE 105
Four Plates
105 N.E. 3rdAve.
Miami, FL