Vietnamese Pulled Pork Lettuce Wraps (Sous Vide/Slow Cooker)
A humble cut of pork shoulder gets an umami-rich marinade and a 24-hour soak in the sous vide which renders it meltingly tender. The pork literally falls apart with the prod of a fork. It then gets sprinkled with brown sugar and blasted under the broiler to mimic that charred sweetness reminiscent of true Vietnamese street food eats. BYO little red stool.
Sous Vide Beef Bourguignon
If this winter has you chilled to the bone, this Beef Bourguignon is just the kind of boeuf-y, hearty stew you need to warm you through from the inside out. Using the sous vide method allows the meat to really absorb all those flavors. It also allows you to cook that bad boy for 16+ hours at the perfect temp.
Kahlúa Coffee Baby Back Ribs + Giveaway
Juicy, tender, sweet and savory, stick-to-your-ribs ribs.
Dr. T’s Secret Spice Rub: An Interview with My Brother
My big brother makes his own 15 ingredient spice rub. It is so good, even airport security thinks it must have drugs in it. They are probably right, the stuff is pretty addictive. To my chagrin, my bro won't give me the recipe, but I manage to pry some answers out of him.
Skillet Chicken Marbella
An updated take on this classic chicken dish, you fall in love with the sweet, salty, subtly smoky combination of prunes, olives, and capers all over again with this skillet version.
Charcutepalooza: Chorizo Breakfast Sausage
I join Charcutepalooza this month in their meat grinding challenge, and made tangy, smoky, sweet, spicy chorizo sausage patties using a food processor.
Butternut Squash Polenta Two Ways
Polenta. It’s rich, creamy, warm, and comforting, and the perfect blank canvas to work with. Here I've paired butternut squash polenta with saucy, tangy pulled pork. For leftovers, we have pretty polenta cakes topped with a roasted veggie spread.
Spaghetti and Meatballs
Inspiration for this comfort meal: Marcela Hazan’s much-touted recipe for Tomato Sauce with Butter and Onion, meatball recipe combining the secrets of more than one Italian nonna, and a craving for The Godfather.
Cooking Class at Ramekins with Joyce Goldstein
Cooking with Joyce Goldstein at the Ramekins Cooking School and Inn in Sonoma: Warm Scallop and Mushroom Salad, Crab and Fennel Risotto with Meyer Lemon Gremolata, Pork with Chestnuts served with Pumpkin Polenta, Blood Orange Marmalade Tart
Big Ass Pot of Chili
2 pounds of bacon, 4 pounds of sausage, 6 pounds of ground beef -- and that’s only the beginning.
