Dinner tonight: Pork Osso Bucco with Creamy Polenta
Dinner tonight: Braised beef shortrib topped with gremolata.
Israeli couscous and rock shrimp in a three-cheese sauce. An easier and cheaper play on Lobster Mac N Cheese. (All sourced from the re-opened West Side Market)
Korean BBQ-inspired Chicken Tenderloins
Soy, Sesame Oil, Brown Sugar, Rice Wine Vinegar, Fresh Ginger, Siracha, Sesame Seeds, Green Onion
Corned Beef and Red Pepper Hash
Saturday afternoon brunch food. The best (well, I prefer Pastrami, but my grocery store was out. Oh, okay).
Less artsy; but far more delicious than the post I reblogged last week (because this one’s actually real).
Pot Roast - the ultimate cold-day-in-Cleveland dish.
Seared Chicken Thighs, Braised Onions and Kale, Sauteed Zucchini, and Roasted Potatoes topped with Green Onions
All of this for under $10. I feel like Melissa d’Arabian in this bitch.
My fridge is (currently, at least) better than your fridge. Why? Bacon grease.
Scrambling eggs. Substituting for oil in corn bread. Lining a baking pan. Searing a steak.
All of the former are things that rendered bacon fat is great in. Go for it.
GRAVY MAKING - 2.0
Second step: Add a healthy pour of Chardonnay. Use this liquid (and the moisture from the veggies) to scrape off any brown bits from the bottom of the pan. Drink the rest of the Chardonnay.
GRAVY MAKING - 1.0
We’ve been making our gravy ahead of time for a couple of years now; and we’ve discovered it’s pretty much the way to go. There’s too much else that needs to get done when you have 25 people showing up for dinner in 15 minutes. Here’s how we do it.
First step: Separate two turkey wings (into their three parts). The parts may look familiar - and that’s because they’re exactly like deep-fried chicken wings you’d get a B-Dubbs, just mega-sized. Sear those off and add roughly chopped mirepoix veggies to sweat/brown for a good 10 minutes.
GRAVY MAKING - 5.0
Fifth step: Skim the fat off of the stock that’s been chilling; then add the stock to the roux. Whisk it to make sure the roux is well incorporated. Add some sage (I keep mine attached so I can fish it out easily). Bring the mix to a boil, and reduce to a simmer. I found out last year that boiling is an important step; because otherwise it will feel grainy/floury.
There you have it. Homemade gravy. I think all of our guests were very happy with this year’s result, as was I.
GRAVY MAKING - 4.0
Fourth step: Make a roux. Add flour to melted butter. Constantly keep stirring so that the butter browns, but doesn’t burn. If it burns, start over. This browning will take several minutes, but it’s where a lot of the flavor comes from. When making gumbo, some cooks aim for a “brick red” or even “black” roux. We’ll stop at mahogany.
GRAVY MAKING - 3.0
Third step: Once the wine has reduced, and the pan has been scraped, add in the stock. You can use Chicken or Turkey. Top it off with a little water if you run out. You want your pot to be almost full. Bring it all to a boil; then lower to a simmer for at least 30 minutes. The longer the better, though. Rhulman would tell you to keep it below a simmer and let it go all night. He probably knows better than me; but this is quicker.
Once you get to your desired volume (we were shooting for around 6 cups); strain the stock. I throw the liquid into the fridge so that it separates faster. But in the meantime… on to step four.