Braised beef short ribs

When it comes to ribs, keep it short

Originally appeared in the January 5, 2012 edition of the Southside Times.

Since the weather is anything but predictable, something you can rely on is the indefatigable cooking technique of braising—pot-roasting is an interchangeable term, but the result is the same: economy cuts of meat transformed into tender, almost silky segments of gastronomic magic.  Sound too lofty?  Give this dish a shot in a pot, and you’ll see what I mean.  More here: (more…)

Published in: on January 5, 2012 at 10:19 pm  Leave a Comment  
Tags: , , , ,

Port-braised beef

Impart some personality with Port

Originally appeared in the December 01, 2011 edition of the Southside Times.

Of course it was apocryphal, but a fellow cook once told me that the term “Port” derived thusly:  when shipping casks of wine across long distances, the fermented juice was “turning” (going bad, in other words); and so—with the hopes of preserving the precious beverage—sailors started adding Cognac to the wine as they departed the “Port.”  The only truth here is that bit about the brandy.  Read more after the jump: (more…)

Published in: on December 1, 2011 at 9:21 pm  Leave a Comment  
Tags: , , , , ,

Guinness pot pie

When Irish eyes (and pies) are smiling

Originally appeared in the March 17, 2010 edition of the Southside Times.

I used to joke with my friends that drinking a Guinness was like drinking a steak.  So for this week’s installment—and in honor of St. Patrick’s Day—I decided to make them a pair.  More after the jump: (more…)