Ziad
New Orleans, LA, US
member
A self taught Lebanese-American cook (learned from Fine Cooking, my mother, the memory of my grandmother's great food and her love for cooking, and the early days of Food Network). I love to cook comfort food for myself, my kids, my wife, and friends. I also like to occasionally venture into gourmet cuisine. I don't have one specific ethnic style as my food is really a fusion of all the cuisines that I love including Lebanese, Italian, Latin, Spanish, Indian, French Provencale, and southern/Louisiana cuisines.
Gender: Male
Posts
Grill-lympics: Sheesh Tawook with Toom (Lebanese Garlic Aioli)
Growing up, when my two best friends and I seemed to spend entire summers basking in the sun all day in Beirut, Lebanon, our favorite hangout at the end of almost every day was Al-Basha Restaurant on...
GRILL-LYMPICS: Sirloin Flap with an Eclectic Rub and Garlic/Canola Emulsion
I discovered the sirloin flap cut while shopping for steak one day. I saw a piece of meat that was marbled to the point of having alternating red and white lines. It was a classic...
GRILL-LYMPICS: Sirloin Flap with an Eclectic Rub and Garlic/Canola Emulsion
Middle Easter and North African flavors add depth to this marbled and tender cut.
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Recent Comments
Re: Win Abby Dodge's Must-Have Baking Tools
8 years ago, right after my divorce, my kids gave me two books for my Birthday, one of them was Abby's Weekend Baker. I have used this book extensively throughout the years, so much so that it's fallings apart. Just watched her kitchen video and i have to say that I wish I could cook with this woman one day. She's brilliant. Also, I would love to hand my Kitchaid to my oldest daughter if I can put my hand on this wonderful Kitchenaid shown here :)
posted: 10:33 am on November 30th
Re: Win Bruce Aidells's Must-Have Grill Tools
Everything above is a must have :)
posted: 11:25 am on May 29th
Re: A Pi/Pie Day Giveaway
Apple, Cherry, and Pecan pies....
posted: 1:09 pm on March 12th
Re: Grill-lympics: Pancetta-Gruyere Burger with Grilled Vidalia Onions
Congratulations, Judy! Great burger indeed!
posted: 4:30 pm on August 22nd
Re: Grill-lympics: Grilled Garlic Shrimp with Herbs
Looks yummy! Almost a shrimp scampy on the grill!
posted: 2:34 pm on August 13th
Re: Grill-lympics: Grilled Chicken Finalists
Thank you Fine Cooking (Robyn in particular) for choosing me again as a finalist! This has been so much fun and brought a good measure of excitement to my life the past two weeks. Keep it up!
posted: 4:26 pm on August 9th
Re: Grill-lympics: Sheesh Tawook with Toom (Lebanese Garlic Aioli)
And very easy to make. Like your BBQ pulled chicken sandwich, it's a guaranteed crowd pleaser. I need a good camera to take better pictures, though. Good luck!
posted: 8:53 am on August 8th
Re: Grill-lympics: BBQ Pulled Chicken Sandwiches--Smoked Flavor From the Grill
Sandwich looks great, JP! I bet it tastes just as fabulous. Thanks for posting.
Z
posted: 8:40 am on August 8th
Re: Fine Cooking's Summer 2011 Grill-lympics
Robyn,
Had a great time doing this; just didn't realize the poll had opened (rookie mistake)...how long does the poll stay open?
posted: 2:42 pm on August 4th
Re: GRILL-LYMPICS: Sirloin Flap with an Eclectic Rub and Garlic/Canola Emulsion
Thanks, JP! I like your recipe as well, thanks for posting it. I have bought tri-tips here in the past as well. Whole Foods, where I bought the meat also offers tri-tips, which are wonderful indeed. I believe a tri-tip is a bit thicker cut of meat than a sirloin flap. The piece that I cooked was a tad short of 1.25 inch on one side tapering off to about 1/2 inch at the other end. Both are great cuts though.
Good luck!
posted: 10:51 am on August 1st
Re: Fine Cooking's Summer 2011 Grill-lympics
Hi Robin,
I posted my Grill-lympics recipe in the Community Recipes area about an hour ago. I hope it will be considered.
Thank,
Ziad
posted: 12:07 am on August 1st
Re: Fine Cooking's Summer 2011 Grill-lympics
Do we need to submit a side dish too?
posted: 4:29 pm on July 25th
Re: A Favorite Recipe, Revisited
This is a great recipe, and so very European Mediterranean...Rebecca, try using garbanzos instead of white beans, lamb sausage instead of the Italian, and maybe add some cumin and coriander seeds with the aromatics. While at it, why not add some harissa as well for some Tunisian flavor and serve it over couscous that's been steaming over the ragout...
posted: 12:37 pm on March 22nd
Re: Mother's Day Cookbook Giveaway
I totally get the mother/grandmother food. Although my mom is very good cook, nothing comes close to what my "teta" used to make. It's the best food I've ever had hands down.
posted: 1:04 pm on May 6th