A cheesecake bar recipe that would do right by Dad made of a decadent combination of pecan shortbread, classic cheesecake, and a salted whiskey caramel.
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Not every meal needs something totally off-the-charts different; sometimes a simple riff on a classic will do.
This time of year, when I’m in San Francisco and the rain is slanted sideways and the fog so thick I feel alone in a city of nearly 1 million people, that’s when I crave easy recipes that are simple riffs. That’s when I crave brunch dishes that are a bit heartier, like, say, steak and eggs. And a cup of coffee — French press served black, thank you very much.
But the steak and eggs? I want them only so simple. I want them low maintenance enough that I don’t need to put in too much effort, hearty enough to soak up the remains of last night’s libations, yet interesting enough that I don’t feel like I’m just eating another plate of steak and eggs. So, usually, I throw on my sunglasses, tug on a large hat, and stay out of the glare of the sun — not too much of a problem in a place like SF — and head over to my go-to brunch joint for spot-on steak and eggs.
But, when I’m not in San Fran and I can’t roll myself to the brunch joint for this classic dish? That’s when I throw it together myself, but, as I tend to do, I add my own twist — this time with some Thai flavor. The base is a seriously versatile Thai-inspired marinade that would work just as well coating shrimp, pork, or chicken as it does this steak. And, after a brief marinade and some quick stove time, breakfast is as simple as that. Or brunch, or lunch, or dinner, because, let’s be real, this type of dish has a place at the table any time of day. Usually, I serve it over just-steamed rice (so it can soak up the marinade) though it would be even more satisfying served with a simple hash, like these beets or sweet potatoes.
Continue Reading: Spicy Thai-Style Steak and Eggs →