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By mlb, on January 21st, 2011%
I love this chili! I’ve made it twice in the past month. It’s really good…not mouth-burningly spicy (but it has a kick), very complex and if you are not from Texas, it’s perfectly appropriate to add beans, imho. Hooray! If you want your chili all meaty and Texas-like, just increase the meat to 3 pounds and loose the beans. How you prefer your chili is between you and your kitchen, that’s what I say. This is just how I like it.
The second time I made it, I actually grabbed a boneless rib eye steak from Trader Joe’s, cubed that up and used that for the meat. I think it was about $5 and I liked that better than the $12 worth of short ribs I used originally. Go figure.
Oh and this leftover chili makes EPIC NACHOS. Seriously. Just load some tortilla chips up on a baking . . . → Read More: Not Really So Texas-Style Chili
By mlb, on January 16th, 2011%
Well, damn, where did the week go? I really meant to do this week’s French Fridays with Dorie post Thursday night. But instead, I got home from work and watched tv with jwa. Then, I was going to post this Friday night (better a little late than never, ) but once again foiled! This time by the $15 Italian appetizers + wine at Taste Unique, then by a quick stop at Whiskey Soda Lounge for a cocktail. Oops! Okay, then Saturday, I was all set to post but then there was something up with the server and I couldn’t push my photos out. Finally, Sunday, I am posting. Hooray!
These were really good! And easy to make. The dough reminded me a lot of making the gourgeres. I will say that I think I like potato-based gnocchi a little better but these were great for . . . → Read More: French Fridays, Uhm, Sunday, with Dorie: Gnocchi a la Parisienne
By mlb, on January 10th, 2011%
This is now my favorite Brussels Sprouts recipe ever. As a late convert to sprouts, I thought I had done almost every delicious thing with them so far — braising, roasting, shredding & tossing with tasty things, but this roasting + tossing with tasty things has them all beat!
The original recipe was for frying, but due to the other items I was making for dinner (salmon w/ a feta and artichoke topping and couscous) and the attention they would need, I opted for roasting, since I know that produces a fairly golden, crunchiness that would work just as well here. And, most importantly, I was able to just pop it in the oven, while leaving the stovetop and my hands free for other things. Yeah, it worked well.
My substitution are included below in the recipe ingredients. Originally, the dressing was chopped/minced and whisked together and . . . → Read More: Roasted Brussels Sprouts with Walnuts and Capers
By mlb, on January 5th, 2011%
Sometimes a person just wants a big hunk of meat, preferable still attached to a bone. Grrrrr! This is a recipe for one of those times.
I really liked the sauce, as it had a very nice, fresh flavor and not too much heat. If you want more spiciness though, you can add more jalapeno or even give it a dash or two of hot sauce. For me, though, 1/2 a jalapeno was fine.
I also chose to brine my pork chops, instead of doing the rub. I thought I’d be a bit safer with the brine, as I have been known to overcook a pork chop or two in my time. There’s a brine recipe down at the bottom of this post, feel free to use that or just skip and do the marinating rub. If you do brine though, I would just sprinkle on . . . → Read More: Monster Pork Chops, Yo!
By mlb, on December 14th, 2010%
Oh my, these were delicious. I know! Cabbage rolls. Crazy! I deviated a bit from the original recipe by baking mine in the oven (just something about pulling a hot and bubbly dish from the oven really appealed to me) and I added cheese (of course). The verdict? jwa had three helpings. Me, a lady-like two.
The rolling below sounds more complicated than it needs to be. Just slap a leaf down on your work area, add some filling and roll. Place in a rectangular baking dish. Do another one. Another one. Another one, etc…If you cook them on the stove top, as the original recipe did, you may want to seal better (like a burrito), but for baking, I just rolled (because that’s how I roll?). The ends were open but all the filling stayed in and it worked fine. Let’s see, I also swapped . . . → Read More: Lamb and Rice Stuffed Cabbage with Tomato Sauce
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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