Worcestershire

These grilled boneless rib sliders are extra amazing because of the grilled bread they are served on.

This tripe sandwich is inspired by a sandwich I had on vacation in Florence Italy.

Roger Mooking has a commercial on Cooking Channel where he whips together a tasty looking simple plantain gratin and it inspired me to make a more intricate deeper version of a plantain casserole. I wanted lots of layers of tasty things that I think go with plantains, like black beans, cojita cheese, onions, tomato, and habanero. I also mixed in a little quinoa just to add a little more substance and protein to the veggie dish. The whole thing turned out great, but make sure you use really ripe plantains. Most of mine were nice and yellow, but a few still had a little green to them and they were very noticeable and we mostly ate around them.

While I was traveling I caught up on some food magazines that I had been neglecting when I was so busy. I really enjoyed busting through some Lucky Peach, Food and Wine, and Bon Appetite, and this dish is sort of a mashup of dishes I saw in all of the publications. As you can imagine, they were all summer themed issues, and this bean salad would go perfectly as a side on any BBQ spread.

A pizza loaded with chimichurri instead of sauce, and lots of marinated flank steak.

A Mexican and Thai fusion dish that combines tamales stuffed with spicy beef, and a creamy coconut green curry

A twist on a classic Cubano sandwich that instead uses Italian ingredients.