My Recipe Box

Ziad

New Orleans, LA, US

member

Ziad

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

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Posts

Quinoa Summer Salad

Quinoa Summer Salad

A hearty grain salad with your choice of add-ins and a zesty vinaigrette just the way you like it.

Grill-lympics: Sheesh Tawook with Toom (Lebanese Garlic Aioli)

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

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

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.

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 :)

Re: Win Bruce Aidells's Must-Have Grill Tools

Everything above is a must have :)

Re: A Pi/Pie Day Giveaway

Apple, Cherry, and Pecan pies....

Re: Grill-lympics: Pancetta-Gruyere Burger with Grilled Vidalia Onions

Congratulations, Judy! Great burger indeed!

Re: Grill-lympics: Grilled Garlic Shrimp with Herbs

Looks yummy! Almost a shrimp scampy on the grill!

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!

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!

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

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?

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!

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

Re: Fine Cooking's Summer 2011 Grill-lympics

Do we need to submit a side dish too?

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...

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.

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