Short Ribs in Red Wine Sauce

Short Ribs in Red Wine SauceOf Sauce and Sorrow
About a week or so ago I made my favorite pasta sauce. The weather has actually been cooler than normal thanks, sadly, to all of the smoke and ash in the air. The drop in temp put me in to full-on fall cooking mode. So, I got out my slow cooker and went to work.

I was excited to make this sauce because I don’t make it very often—and it is truly one of my most favorite dinners. The main component is short ribs, which I love but can’t eat all that often. (If I would like to live long and prosper.) That being said, the recipe makes a lot, even for my family of five. So, we eat the short ribs with the sauce for Sunday dinner. And, then I freeze the rest of the leftover sauce to be used, over rigatoni or whatever boxed pasta I have in the pantry, for a mid-week meal somewhere on down the road. It’s a win-win. Until it’s not…

I woke up that Sunday morning looking forward to a great meal that had my mouth watering all day long. My daughter made some beautiful fresh pappardelle pasta and left it out to dry while the short ribs bubbled away in the crock pot. When everything was done we feasted on a rich and meaty short rib pasta dinner that was everything I had anticipated and hoped for. After dinner, we did the dishes that could be done and left the others to be loaded in the dishwasher the next morning. Just like normal.

The next morning when my alarm went off, I had this sense that something wasn’t right. Like I had forgotten something, but I couldn’t figure it out. I went ahead with my morning routine getting ready to go to work and when I emerged from my bedroom into the kitchen I realized what the problem was. In the chaos of cleaning the kitchen, we had set the slow cooker off to the side so the sauce could cool before I put it in containers and threw it in the freezer. You know the phrase out of site out of mind? Turns out I left the sauce out uncovered overnight. I was distraught. My husband thought someone died—though he was equally despondent when he realized we were going to have to throw out all the leftovers.

Here’s the thing. I am fairly militant about food temps and storage. I tend to be overly conservative when it comes to potential for food poisoning. I err on the side of caution. Sometimes to a fault. Though I do invoke the 5 second rule on occasion, there was no way I was going to be okay with keeping a meat-based pasta sauce that had been left out uncovered for 12 hours. It killed me to toss it. I am still emotional about it…which probably says more about my mental health during these wacky times than anything else. I mean it is only pasta sauce. But it was a spot of happy excitement during a time where bad news seems to be the norm. And, then that got 2020-ed as well. Sigh.

Here is the recipe for the sauce. It is one that I have posted before because, as I said, it’s a favorite and I highly recommend you give it a try. Just don’t forget to put it away…

Short Ribs in Red Wine Sauce
Adapted from Slow Cooker Revolution by America’s Test Kitchen
Makes 12 cups Read more…

Pork Chile Verde

Pork Chile VerdeNetflix and Chile Verde
Last week I made something I haven’t made in…forever. Pork Chile Verde. I love Chile Verde but it takes a while. So, it’s not something that frequently graces my dinner table. I tend to only order it when we go to a restaurant for Mexican. In this instance, I had boneless pork shoulder in the freezer that kept getting in my way and driving me nuts. And I wanted to figure out what to do with it beyond the usual pulled pork.

On impulse, I bought a bunch of tomatillos and brought them home for no other reason than I was bored with the usual stuff, (And, they were in a basket next to the jalapeños and Anaheim chiles which are a veggie drawer staple in my house.) I had no idea what I was going to do with the tomatillos but having them on hand must have lead me to the whole Chile Verde epiphany.

The urge to make Chile Verde sent me into this somewhat manic desire to create an entire experience like going to our favorite Mexican restaurant. I made the Mexican rice and the refried beans as well as the tortillas. I even went so far as to make flan for dessert. (So worth it!). I mean, it’s not like I had anything else to do so why not? If we can’t go out to eat, then we’ll do it at home with plenty of margaritas in the blender.

The key to this dish is meat that isn’t too lean which is why pork shoulder is great. You gotta have the fat or it will be dry.

Pork Chile Verde
Adapted from The Food Network 
Yields 4 to 6 servings Read more…

Pressure Cooker Garlicky Cuban Pork

Pressure Cooker Garlicky Cuban PorkAre You Ready For Some Football?
I am a football fan. I just love the game. I am generally more interested in college football than the Pros—mainly because the underdog has more of a chance in college football. I tell you this only as a warning that I will be sitting on my sofa on Sunday watching the 49ers in the Super Bowl and nobody better disturb me.

I am one of those people who wants to watch the game and doesn’t want to chit chat. I actually like the game more than the commercials or the halftime show. I will admit that the past few Super Bowl games have not held my interest, mainly because of who was playing in them. This year is, as they say, a whole new ball game. This year I have a vested interest in the outcome because the team I grew up watching in the 80s is back and it feels great, baby!

I am still working on what I am going to feed the fans that will be joining me, silently, on said couch. I do like to go with a theme. And, since the game is in Miami, I will most likely be making some nosh with a Cuban flavor as a nod to the host city. I might go for a tasty platter of Cuban sandwiches but the recipe below could work just as well. And, it’s easy to pull together because you use the InstantPot…which leaves you more time to scream at the refs about that holding call.

Pressure Cooker Garlicky Cuban Pork
Adapted from NY Times Cooking
Serves 8 to 10 Read more…

Amy’s Hearty Bean Soup

Amy’s Hearty Bean SoupSo, How’ve You Bean?
I have had an Instant pot for a little over a year now. And, while I love it, I really hadn’t been using it more than one or two times a month. (I have friends who say they use theirs constantly. But, I always wondered what they were making because I always seemed to be making the same recipes over and over, mainly pulled pork or some sort of stew.) During the summer months, I didn’t use it at all figuring it was just as fast to grill and the whole point of the Instant Pot is to make stuff faster.

Lately, I have been leaving my Instant Pot out on my counter because I feel like I am using it every other night. Probably because I AM using it every other night…

My daughter gave me a couple of Instant Pot cookbooks for Christmas and I have been having a great time going through them and making all of the recipes that appeal to me. It is a testament to the power of a good cookbook because I have a number of Instant Pot cookbooks and none of them have lit a fire under me like these two. They have even inspired me to do my own experimenting. You can find them here is you are interested:

Most of my experiments have involved dried beans. I love cooking with dried beans but I really haven’t done much in the past because the old fashioned way is kind of a pain. First, you have to soak ‘em overnight then you have to cook them for long periods of time. That’s time I don’t always have and can be a roadblock when you’re craving a good bean soup for dinner. But, by playing around with new recipes, I have figured out how to make my own bean-filled creations happen in the span of an hour. Until recently, I was a bit intimidated by cooking beans in a pot because I didn’t have a recipe with beans intriguing enough to try it. I found one for a barley side dish with mushrooms that was great and that was all it took to get me going crazy with beans.

For example, I had a bag of the Zürsun Paris Bistro Beans that we sell here in the store in my pantry and I had been wanting to use them for a while. So, I got a ham shank from our Meat Department and threw it in the Instant pot with the dried beans, some sautéed onions, diced carrots, and fresh thyme along with a few cups of chicken stock. After about 30 minutes of cooking using the Multigrain setting, I had a very hearty hot bean soup that was fantastic. The meat on the shank fell off the bone and added some protein to the mix as well as great flavor. Served with some crusty French bread, it was exactly what I wanted for dinner on a chilly night.

I didn’t really follow a recipe but if you are interested in trying it out here’s the rough idea of what I did…

Amy’s Hearty Bean Soup
Yields 6 Servings Read more…