Posts Tagged “dinner”
The essence of pot-au-feu is that it consists of low-cost cuts of beef like shank, oxtail, short ribs or even brisket; some meat with a lot of cartilage like marrowbone or shank to give the broth a gelatinous texture; simple, usually root and winter vegetables, spices and sometimes sausage.
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.”
In keeping with the theme, we served our Arroz Con Pollo with fried plantains. And guacamole. And ceviche. And kale and spinach salads. And there were plenty of tequila shots to go around. Plenty of tequila shots. And hot-hot-hot salsa dancing to boot.This was a keeper.
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.
This cauliflower pasta is inexpensive and easy and, of course very good. Some recipes steam the cauliflower, but doing it causes it to lose its best texture and caramelization so I roasted it. It then gets tossed with capers for their salty pungency and white raisins for sweetness. Add a little garlic, a little wine vinegar and some freshly grated Parmesan cheese and what you get left with is “happy mouth.”
Table 52? Why should I spend top dollar to get fried chicken and grits in a fancy location that I could get for a lot less at some place like Big Jones? But Mr. FB was feeling romantic and went ahead and made a reservation on his own. Which was an awesome gesture, Fellow FoodBeest, and most appreciated.
I would never have chosen Table 52, but slap my head and call me silly if we didn’t go home happy as a dead pig in the sunshine and full as a tick.
I’m not Italian, Fellow FoodBeest, but I did grow up in a predominently Italian neighborhood. My mom took pride in her version of a Bolognese sauce (she would never have called it that), but it was largely a tomato sauce with ground beef. It was also really tasty and often a birthday request dinner, but [...]
This dish was never intended to be served as a main course. It’s very rich and you probably want only a small portion. This recipe makes an enormous amount of risotto. It is perfect for fall and winter. It will easily serve eight people as a side dish. Feel free to halve the quantities in the recipe.
Any way you slice that turkey, Fellow FoodBeest, Thanksgiving can be high stress. This week the pre- Turkey-Day plan is to avoid eating anything that vaguely resembles poultry. And comfort food looks like a very, very good idea.