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This a classic Dutch oven pot roast done in the Vermicular Musui-Kamado multi cooker. Here’s how:Heavily season the roast with salt, pepper and herbes de Provence. Turn on the Vermicular to MED and wait for the ‘grill’ light to come on. (Temperature of the dry pot at ‘grill’ is about 550F!) Add some EVOO. Brown …
This is a family recipe, much modified. It originally called for finishing the ribs on the grill while brushing them with sauce. That doesn’t work since the ribs are falling-off-the-bone-tender when done and can’t be moved from pan to grill without making a wretched mess of it all. Forget the grill. These are braised ribs! …
in Only 15.5 Hours Labor Day called for another outing with the Weber Bullet–this time in Williamsburg, Virginia. Again, I went with my local Organic Butcher for a 12.5 lb. brisket–so fresh it was not vacuum packed (price: $8.00/lb.). After trimming off some fat, we bagged and drenched it with Scott’s Barbecue Sauce for about …
Remember, the tagine is essentially a Dutch oven for two. Here we have a bison chuck roast with a ‘veggie dump’ from the fridge. Potatoes, carrots, onions, peppers and a couple old mushrooms. Over high heat and in a cast iron tagine base, sauté the veggies in EVOO to brown them a little, remove the veggies …
David Chang, chef/author of the best selling cookbook, Momofuku (see below), likes kimchi, and so too his readers. Well . . ., the Koreans have been serving it most meals since the 16th century. Kimchi is combination of cabbage, other veggies and bold seasonings pickled in vinegar and then fermented to produce a pungent spicy …
The operational sequence for wok stir frying is as follows: 1) Preheat the wok dry to very hot. 2) Add some oil and swirl it about (carefully). 3) Add and roast the dry aromatics: spices, herbs and the like. 4) Push the aromatics up the side of the wok, add the protein(s) and stir fry …
This dish has been a home staple forever. We have always served it over toasted Thomason Muffin halves and with canned (never fresh) asparagus (not sure how the asparagus tradition started but the combination works). Two things must be done to get this dish out of the ordinary: 1. A 4.5 oz jar of Armour’s …
A rather large hunk of the butt end of a beef tenderloin would usually be cut up and prepared as tenderloin tips, but I have been hankering for a pot roast. This cut of beef will work just fine braised in a tagine if you don’t simmer it too long since it’s already tender. Simmered …
PLEASANT GROVE MEATLOAF TERRINE (revised) Yield: about 20 slices, more if cold and cut thin See abbreviations, if needed • 1/4 lb (optional) soppressata or pepperoni (about 20 thin slices) to line the terrine • 2T EVOO • 1 medium red or yellow onion, diced • 2 cloves garlic, pureed or 2t of prepared garlic …
According to Herbst, a ragu is a thick full-bodied meat sauce. A Ragu alla Bolognese is a pasta dish sauced with ragu–popular in Northern Italy. It’s a low fat but heavy dish–a stew by another name. Last week, the local paper posted their contest winning recipes. Awarded first place was a Rabbit Ragu with Roasted …
