Tom Colicchio’s Short Ribs, Part One
Tom Colicchio’s short rib recipe has been in my Cook ASAP Bookmark folder for about 6 months. I really wanted to make these for Christmas but they were not on sale, and well, I waited, and waited.
Finally last week I asked my butcher if they over go on sale, he says they do and I must of some how over looked them. I usually see a pack of 4 of them, for around 10 dollars, I hardly call that a sale. Any whoo the butcher was nice enough to discount some for me that were going to be past there date the following day. I looked at them, asked him if I could smell them. He obliged and cut open the plastic wrap. They smelled fine, still super red and smelled like healthy cow meat. So I purchased two packs of them at 75% off. Get to know your meat, smell it, touch it, you will know when it is past it’s prime if you know how it feels and smells when it is not.
Full Recipe
Sloppy Joe’s; Can Mix… Move along!
Sometimes there is something comforting about Sloppy Joe’s. Maybe it’s because they are sweet, tangy, and what kid (adult) would not get a kick out of eating something sloppy for dinner. I prefer to make my Sloppy Joe sauce from scratch instead of buying the canned mix because it is just as easy, and only requires a little bit more planning. Having a can of tomato sauce, onions, and bell peppers in your pantry is a much more versatile commodity that can be turned into many different tasty dinners. Whereas an expensive one shot dinner of Manwich is not so versatile; it’s unhealthy with a whopping 410mg of sodium per serving, and contains High Fructose Corn Syrup.
The point of view on this post is not to teach you how to make Sloppy Joe’s, but to show you that keeping whole ingredients in you pantry can yield you a wide variety of meals that do not come pre-made from a factory. You can simply use most of the same ingredients and make meatballs, or burgers, or pasta sauce. You don’t have to buy pre-made tomato based sauces. They are very simple to make, and much healthier for you.
Full RecipeAmy’s Italian Pot Roast
Hello Readers! I have never been a fan of pot roasts or meals that are cooked in one pot. I guess I’m a walking contradiction because the more I think of it I do like braised food, I guess I was just biased against pot roast. So I digress. After having surgery cooking was really not something I could do. Mostly because the pain medicine and using a sharp knife did not mix. So I was left sitting on the couch trying to think of something I could cook that would take minimal effort and that I could delegate most of the work to Aaron. My idea for pot roast for dinner was born.
I decided that I would give it a try mostly because I don’t like the way most people cook pot roast. I like mine with mash potatoes and sauce. I like it saucy, I must get that from my Dad. So Aaron’s first task was to hit up the store and fined me a chuck roast. He came home with a large boneless rump roast, I made it work and it was delicious. The meat just flaked apart and it was so easy to get a perfect bite with a little tomato, onion, celery, and mashed taters topped with melt in your mouth roast.
Full RecipePotato Leek Soup (Soupe de Poireaux et Pommes de Terre)
After our wonderful trip to Napa I came home and was inspired to make Thomas Keller’s Potato Leek Soup. This soup recipe caught my eye because it required leeks, shallots, yellow onions, and chives. I love onions, Aaron says I tend to onionize my food. Yes I am the onionizer!! Watch out!
This soup has very simple ingredients, for me what makes this soup special is the stock. I’m sure it tastes fine with store purchased stock, but making your own stock will take this from soup to a symphony in your mouth. I keep my chicken stock in the freezer, I make large batches so that when I want to make soup or need to make a sauce I am good to go.
Full RecipeChile Verde
I was not going to post this recipe mostly because I plan to make it differently next time. This was a learning experience for me, and the end result was very tasty. So, I decided to post along with my notes and some of the corrections I plan to make next time I whip up some Chile Verde. I was inspired by Bobby Flay’s Green Chile recipe and followed it loosely.
Learning how to make your own Chile Verde is a great recipe to have under your belt. Mostly because it is so cheap to make and it’s not bad for you. You could make this with a lean pork tenderloin and yield beautiful results. This is another recipe where having homemade chicken stock in the freezer comes in really handy. It lowers the cost and ups the flavor.
Full RecipeKeep in Touch!
