Posts Tagged “beef”
I hate meatloaf, Fellow FoodBeest. Ok, “hate” is too strong a word. I am completely disinterested in meatloaf. I once made a meatloaf and took it out of the oven only to have the meatloaf promptly slide off the pan and onto the floor. “Oh, darn, now we’ll have to order out.”
These bourbon-glazed short ribs are perfect for a winter dinner. They are rich, filling, sweet, tangy, savory, and just a little spicy all at once. You’ll want to serve it with something to mop up the sauce, like mashed potatoes or polenta. Good crunchy bread isn’t a bad idea either.
There is a distinct difference between Italian food and Italian-American food, Fellow FoodBeest. Italian-American food is as familiar to us as it is delicious. But it’s not quite the same thing as the regional, simple, Slow Food that gets made in Nonna’s kitchen in Italy. And just because we call it “Slow Food” doesn’t mean it takes a lot of time. Take this recipe for Skinner Neapolitan Meatballs. Really. Take it.
Wildfire is a carefully designed nostalgic throwback to those thrilling days of yesteryear. The Lettuce Entertain You Restaurant Group is highly skilled at creating sentimental simulations of restaurants in days-gone-by. Wildfire claims to be a tribute to a 1940s Chicago supper club. I am not old enough to attest to the authenticity of that claim, Fellow FoodBeest, but it seems right.
My Grandma Tillie (the same grandmother who used to feed me white raisins as a special treat when I was very little) used to prepare this dish and carry it across town on a bus to her three daughters and her grandchildren in an covered aluminum baking dish. I remind you, Fellow FoodBeest, that these were the days before Tupperware.
I have never done a brisket in a crock-pot before. I came across a brisket recipe from that famous old Jewish kucher, Emeril Lagasse, I decided to try it. Crock-pot style.
I realized that I didn’t even know the difference between stock and broth. I know that I can buy broth (and now stock) in a can or a carton in a grocery story. Does stock taste more homemade? Is it better? Which one should I choose? Or should I make it myself?