Beans and Beef with Chile and Panela

It’s the season for deeply flavored stews, braises, roasts and rich bean dishes. This one is not based on any specific recipe but like most cooking I do is more based on a flavor profile, in this case American Southwestern/Mexican. The starting point was the beef shoulder roast. I wanted it more substantial, enter theContinue reading “Beans and Beef with Chile and Panela”

Sugo and Polenta with Over- Easy Egg

Rustic, but not simple, as it gets and so very satisfying. The combination of tender polenta and some sort of saucy meat is a classic. This one, based on a recipe from the book Hello! My Name is Tasty (I’m loving this book and I wrote about it previously here), is an excellent example ofContinue reading “Sugo and Polenta with Over- Easy Egg”

Paella with Halibut, Shrimp and Chorizo

All kinds of delicious stuff happens we you have awesome seafood stock in the freezer. I’ve been cooking sous vide for years. In the early days I’d find any reason to use my immersion circulator to cook anything. It was new to me and very cool. Now, I still use it a lot (and itContinue reading “Paella with Halibut, Shrimp and Chorizo”

Pork Shoulder, Grits, Roasted Carrots and Garlic

Work has been really crazy these last couple months or so. I’ve had several posts I wanted to get up here but have not had the time. So, it’s really nice to take a short break and get this posted. It’s a very nice and great looking dish of pork cooked slow and portioned intoContinue reading “Pork Shoulder, Grits, Roasted Carrots and Garlic”

Lowcountry Hoppin’ John and Cotechino

Cotechino with lentils is the classic, but in the American south eating black-eyed peas on New Year’s Day is the tradition. So, here the Hoppin’ John stands in for the lentils and a mighty fine stand-in it is too. Making Hoppin’ John is not difficult but it does pay to have a solid recipe toContinue reading “Lowcountry Hoppin’ John and Cotechino”

Greens, Pumpkin and Rice Torta

If I had to pick all time favorite vegetarian meals they would have to be Mediterranean. They probably focus on lots of greens and wrapped in thin flatbread or dough (proper Falafel is probably on the top of that list). This Italian gem of a recipe from Paula Wolfert is one of those recipes andContinue reading “Greens, Pumpkin and Rice Torta”

Alinea: Pork Belly, Pickled vegetables, BBQ sugar, Grits

How does barbecue done in a three star restaurant look like? Like this dish that I made using the last third of pork belly I had. It’s a one bite of porky smoky spicy and pickle-y goodness! In more detailed terms we have a cube of cured and spiced pork belly, topped with pickled vegetablesContinue reading “Alinea: Pork Belly, Pickled vegetables, BBQ sugar, Grits”

Mung Beans with Burghul (Burghul M’ash)

Until my mom visited recently and made this dish I had only used mung beans in a couple of simple soups and southeast Asian desserts. I never really thought of the mung beans with their Arabic name, M’ash.┬áThe traditional Lebanese way to use it is to cook it with lots of browned onions and cutContinue reading “Mung Beans with Burghul (Burghul M’ash)”