Coffee-Braised Short Rib Pasta

Comfort Me With Coffee
Even though it is still rather warm out, you can tell that the seasons are changing. It’s cooler at night and darker when I wake up in the morning. These changes have me craving sweaters, slow-cooked dinners, and rich and meaty pastas.

Over the weekend, we found ourselves in Berkeley for the Old Time Music Festival (my daughter was in the fiddle competition) which, happily, was right next door to the farmer’s market. During a break, we scouted the market to find some snacks and something to drink. As we were walking past a pasta vendor my daughter mentioned that it had been a while since we made fresh pasta and offered to make some for dinner that night. Since I am no fool, I said yes.

My tomato plant is currently going crazy so we ended up making a creamy fresh tomato and basil sauce for her beautiful pasta, but it got me thinking about this recipe for Short Ribs in Red Wine Sauce which I absolutely love. It can be eaten with polenta or mashed potatoes, but I prefer to serve it over some fresh buttered pappardelle.

This, in turn, got me thinking about short ribs in general which are a favorite of mine and a must order for me anytime we go out to dinner. You just can’t go wrong with slow-cooked beef.

In an effort to branch out and try something new, here is a promising recipe for Coffee-Braised Short Rib Pasta. It’s similar to my favorite one but I love tasting what the coffee does to the flavor.

Coffee-Braised Short Rib Pasta
Adapted from Feast Magazine
Yields 6 servings Read more…

Ham with Red-Eye Gravy

Take The Red Eye
It’s September. And, I don’t know why this is, but the minute the Labor Day weekend ends, I find myself needing just a little bit more help to get going in the morning. There is no real compelling reason for this. My routine doesn’t change between August 31 and September 1. Yet, here I am reaching for the high-octane coffee.

When the kids were younger, I could blame it on the back-to-school adjustment. Now that they are either out of the house or driving themselves that excuse no longer holds water. Maybe it’s just muscle memory from those days? Either way, the reality is that I am drinking more coffee on the daily than I was pre-September. I’m drawing the line at Pumpkin Spice though…we’re not there yet.

Coffee has been on my mind, so I have been looking for ways to use it that don’t involve simply drinking it. I am thinking outside the mug as it were.

There are plenty of BBQ rubs that include coffee—and thousands of baked goods. But, you may not have heard of some unexpected uses for that extra coffee. The most notable is Red-Eye Gravy. And, though it’s very possible you have heard of it I’m pretty confident you haven’t tried it. It’s pretty old school…

Red-Eye gravy requires rendering the fat from a ham steak and combining it with coffee and spices to make a gravy. (Sounds weird but tastes good.) The hardest thing for me is having a ham steak on hand. Though I love me some Sunday morning ham and eggs.

Ham with Red-Eye Gravy Recipe
Adapted from All Recipes
Yields 4 servings

Red-Eye Gravy is nothing more than fried county ham drippings and strong black coffee—aka the perfect breakfast. The bitterness of the coffee marries well with the sweet, smoky fat of the ham. The point of Red-Eye Gravy is to enjoy every last bit of the salty, sticky, meaty glaze left in our skillets after frying slices of Southern country ham. Read more…

Grilled Chicken Satay

Word on The Street
I love to travel. With my kids getting older and moving out, I am looking forward to having more opportunities to explore what lies beyond our windows. Of course, for me, that means trying new foods as well as new cultures. The world is full of really great places to eat but not all of them include white tablecloths. To really get to experience a different culture you need to try the street food.

I am sure that there are people who will disagree with me when I say that the U.S. does not really have street food. We tend to bring other cultures’ street food to us. (Boba tea, anyone?) I mean, I guess we do have street food to a degree. The hot dog carts in New York for example. And sure, the folks selling cut fruit at the corner sprinkled with Tajin (so good!) count also. We have plenty of regional specialties but, in my opinion, and I would be pleased to be proven wrong, the closest we come to true street food culture here in the U.S. would be the rise of the food trucks.

Some of the best things I have tasted came from a vendor selling their fare on the side of the road. From Kabobs to Al Pastor Tacos to Churros to Yada Pav there is a world of flavor waiting to tempt your taste buds.

Not all street food is on the street though. The hawker centers of Singapore are world-renowned and have been on my travel bucket list for some time. Remember that food scene in the movie Crazy Rich Asians? That’s my idea of heaven. And, since my calendar seems to be opening up, hopefully, we’ll get there soon. I’ve heard you can find almost anything you could desire in Singapore, though my first stop would be the grilled chicken satay as a warmup for later rounds. You can never go wrong with grilled meat on a stick.

Grilled Chicken Satay Recipe
Adapted from recipetineats
Yields 13 to 16 skewers Read more…

Brazillian Garlic Marinade

Chicken legs on a hot grill with Brazillian Garlic Marinade

Just Grillin’
I grill a lot of chicken. Rain or shine—but mostly shine. Though this past week I’ve been dodging raindrops. It would be easy to say that I grill chicken at least once a week. Sometimes more. Of course, that could mean many things.

Chances are I’m grilling chicken breasts for tacos https://piedmontgrocery.com/citrus-marinated-chicken-tacos/. It would be an even better bet that I am grilling Teriyaki Chicken Thighs for a rice bowl. Or, I’ve been craving these lately, a Bahn Mi. That type of grilling is for use as an ingredient.

If I am grilling chicken to eat on its own, I always go with chicken legs. And, I’ve got a wide range of marinades to match my moods.

It would be hard to pick my favorite grilled chicken recipe. But, I can tell you this, if I am straight-up grilling chicken for dinner, you better believe that the marinade is going to have a lot of garlic, lemon, and white wine. I don’t know why I gravitate towards this particular combination. But, I do. And, I know that it is cuisine-adaptable in that when you add more to it, you get a wide variety of global flavors. For example, if you add fresh oregano, thyme, and rosemary to it, the result is a very Greek or Mediterranean flavor profile. Add Dijon mustard and thyme and you are speaking French. Go with some hot smoked pimenton, and you find yourself in Spain…

My most recent favorite is this one which has Brazilian roots. There’s something about this Brazillian Garlic Marinade that just screams warm weather grilling. (Assuming we ever get warm weather.) This recipe swaps the lemon for lime, adds some vinegar for zing, and brings the heat with some Malagueta pepper hot sauce. The hot sauce can be a challenge to find so feel free to swap it out for Piri-Piri, Tobasco, or whatever your favorite hot sauce might be. Read more…