I love beans. And these savory navy beans are near the top of my list. Rosemary. Thyme. Parsley. Onions and garlic. Shallot. What’s not to love? I also love how the house smells when I cook this. It’s a meal in a bowl. A stew really. Nourishing. Satisfying. Just good.
There’s something unbelievably satisfying about braised short ribs. Brown them deeply, add some wine, stock and a few aromatics. Stick it in the oven for a couple hours and walk away. Something wonderful happens. Magical. It’s slow food. It’s good food.
I love a good prime rib roast. You know – deeply brown and crispy on the outside. Perfectly cooked the whole way through. No sign of grey meat. That’s the dream. Reverse sear prime rib makes that dream a reality.
It’s the exact same as reverse sear steaks but on a bigger scale. A grander scale. And this is how you do it. This is the Serious Eats prime rib recipe. If you want more details that’s where you’ll find them.
Mexican pork ribs. Chili. Tomato. Spice. Creamy cheese grits. It comes together beautifully on the plate. A deeply flavoured, mildly spicy sauce blends with the creaminess of the grits. Meltingly tender pork ribs add a touch of richness. This dish takes Mexican cooking into fine dining territory.
Steak with thyme white wine reduction. A nice pan-fried steak perched on a smear of truffled mashed potatoes with a drizzle of thyme infused sauce all around. A dish fit for virtually any occasion. Fine dining at home.
Sometimes you need a steak but you can’t get to your grill. It might be raining. It might be covered with a foot of snow like mine is. Pan frying steak is a great way to get your fix no matter what’s going on outside. Steak salad with cilantro lime vinaigrette is a little taste of summer any time you want it.