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Tuesday, September 7, 2010

Tomorrow at Pal's Takeaway: Crack-Rub Beefwich from Gialina's Sharon Ardiana

Posted By on Tue, Sep 7, 2010 at 3:54 PM

click to enlarge Sharon Ardiana, with the highly red pizza oven for soon-to-open Ragazza on Divis.
  • Sharon Ardiana, with the highly red pizza oven for soon-to-open Ragazza on Divis.
Following last week's doughnut-wich from Dynamo's Sara Spearin ― part of Pal's Wednesday guest chef series ― would be a particularly thankless pursuit. Thankfully, Gialina's Sharon Ardiana has a secret weapon: a so-called mystery rub for beef brisket from a guy named Eric in Marin, a friend of the chef's. Alisha Eisert, Ardiana's girlfriend, described it this way in an e-mail to SFoodie: "Seriously, he's been working on it for 3 years, and although he was happy to give her a quart of it, he refuses to divulge the recipe. It's like crack, though. Super smoky, earthy and delicious. It pairs great with beef, pork or goat."

Ardiana pairs tomorrrow's crack-rub beef with Tutto Calabria chiles, and a slaw, says Eisert, the Gialina chef will whip up personally. (The Pal's website describes the beef as "Indian spice-rubbed and slow-braised American Kobe" with Calabrian pepper spread.)

By the way, Eisert says she and Ardiana ― who's deep in the throes of opening Ragazza, her pizza joint on Divis due this month (Eisert calls her "completely overwhelmed" ― had their first date at Pal's, just over a year ago.


Pal's Takeaway: Inside Tony's Market, 2751 24th St. (at Hampshire), 203-4911.

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