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Filtering by Tag: Meat

The Double Napkin Awards

Suzanne Pollak

There are some current rave favorites that the Deans feel guilty about having kept to ourselves for so long. If we were nominating the James Beard Awards, and we are not sure why we are not, here would be our nominees in the Almighty Sandwich department. If a sandwich doesn’t require at least two napkins it cannot even get in contention! No gluten? No way!


Our six favorites (in no particular order) are:

When in New York, like lemmings to the ocean, we find ourselves pulled towards these two Manhattan jewels: John Dory Oyster Bar’s Lobster Roll and the Russian Dressing Hamburger at the The Mark Hotel Bar.

When fishing closer to home we currently have an embarrassment of riches in Charleston. Having exhaustingly and methodically tasted every sandwich in this city, we have noticed three sandwiches that have consistently pulled ahead of the pack. Butcher and Bee’s Porchetta Sandwich, Artisan Meat Share’s Porchetta (is there a theme here?) and the Wagyu Beef Panini at Ted’s Butcher Shop (be sure to ask for a little extra time in the press so it’s piping hot). And on the lighter side (only on Tuesday) is the Lobster Roll at The Ordinary. If you must go gluten free, we don’t want you to starve, get over to Edmund's Oast for the Charcuterie Boards. We just know you won’t be sorry.  

Lobster Roll from The Ordinary

Lobster Roll from The Ordinary

Edmund's Oast Charcuterie Board

Edmund's Oast Charcuterie Board

Enough with the Summer Salads - The Deans Crave Meat

Suzanne Pollak

The Deans consumed so many salads this summer we are a tiny bit bored. Is our skin turning pale shades of green and leaves sprouting from our ears? We do not know. We do know our bodies need a big hunk of meat.

What better choice than prime rib? Prime rib belongs on many more tables than December's Christmas Dinner. It's a one roast wonder. Sliced left overs can fill french rolls, replace ham in cocktail biscuits, cut into thick strips and tossed into tomato and peach salads, diced for breakfast hash or chopped and combined with something fat and stuffed inside ravioli...the question is when isn't prime rib appropriate? 

The Deans are of two minds when roasting our slabs of ribs. Sometimes we salt them all over and pop in a 425-degree oven for one hour and 15 minutes. Other times we need a quicker job. The oven is cranked up to 500, the meat slathered with salt and pepper and slit randomly with a knife tip to insert bay leaves into those slits. This roast cooks for 30 minutes and then another 30 minutes at 325.

Naturally, the Deans have a few tricks to put up your sleeves: 

  • Make sure your oven heats to the temperature that it says it is. 
  • Use a meat thermometer - at 125 your meat will be rare and delicious. 

Gin and tonics and cold prime rib are a match made in Academy heaven. For the best tonic order Charleston's finest, Jack Rudy

Outside summer buffets, garden cocktail parties, picnics - all are perfect opportunities to showcase the summer prime rib. Its an unusual hot weather menu choice which immediately establishes you as a free thinking original hostess. No one needs to know that you learned the surprise summer menu trick from the Deans.