Older and Likely more Boring Posts
It’s fall! I can’t believe it. I’m not entirely sure where this year has gone, but it flew, as they all seem to these days.
….in which we break the internet.
Or maybe the world really has gone to hell in a handbasket and you people have no soul, I don’t know which it is some days.
But if anything was going to save the world, it would be this little number. It’s our first new football recipe for 2016, but it would also be a PERFECT showstopping appetizer for a holiday party (omg how are we talking about the holidays seriously can’t deal) or even, say, a mother effing Wednesday night. It’s bread and meat and cheese, which are basically 3/4 major food groups, the 4th being wine.
The short ribs are indulgent here and, honestly, you could use any beef you like (shoulder, chuck roast) that will relax and shred nicely in a stewy situation after a few hours. The flavors end up like the richest French onion soup you’ve ever dreamed of, and there are whole garlic cloves simmered in the sauce to boot. Then we shred the beef, stuff it into bread with GRUYERE, for sobbing out loud, and dip it in the beef/onion juice to solidify the best time you’ve ever had watching football no matter what your feelings on the actual game are. Guaranteed.
Southern comfort food time!
That also happens to be pretty healthy, frankly.
We don’t eat a lot of beans around here, but I’m trying to change that. I don’t have anything against them, but dried beans take 93 days to prepare, and canned beans are salty and there are just always things I’d rather eat, so we keep them around for dips and the odd Mexican meal, and that’s kind of it. Mainly we eat beans out in the world at restaurants and that’s that.
But! Last week we ended up making dinner for Jay’s grandmother at the last minute and she’s all about super cozy flavorful comforting things. I mean, who isn’t? We had just been to the farmer’s market and there were FRESH crowder peas there. Not dried. Not canned. Actually off the stalk which happens for about 30 seconds each year, and then everything gets processed for the winter. So we bought them, we stewed them, and we pickled some glorious little tomatoes to go on top. I used the same pickling liquid I do for chow chow, but these are basically pickled tomatoes with turmeric. The brightness on top of the really earthy beans is PERFECT. I served these alone once and with a piece of salmon on top once, and both are great options depending on how much food you want to imbibe (always go with the max). Here we go!