...more recent posts
anyone want to share their chili recipe?
i am saving up, its alums from Bar Masa so its gotta rock
Working on a braised greens recipie. Inspired by the post-OSU meal, also cribbing a recepie from Emeril's web site (bam).
Tonight's version:
- Kale and brocolli rabe.
- Low sodium store bought organic chicken stock
- onion, shallot, garlic
- cayenne, paprika, pepper, salt
- jerez vinegar (red wine vinegar, apple cider vinegar would do)
- olive oil
- big pot with thick bottom and lid
Prep all the ingredients.
Heat pan, add & heat oil, add sliced yellow onion & brown, add sliced medium shallot & brown, add two garlic cloves (fine dice) & spices & toast a bit
Add some stock, max heat, deglaze bottom
Add more stock (total about 2 cups), add kale (de-stemmed and sliced), stir kale, lower to medium heat, cover.
After a few minutes (four?), add brocolli rabe, stir, cover, cook for minute, stir, cover, cook for minute. Done? Cook more for less al dente.
Remove greens from pot to bowl. Finish with a bit of vinegar and salt.
Serve with a side of seared salmon.
I had some raw baby kale all up in my grill.
Levant in PDX excited to eat there.....
sounds a little weird but this is SO good
mike, youd better not watch this, you might never eat again. oh wait, i forgot about you salivating over a split pig last week. youre gonna love this.
next time in nyc your mine
Green death shake
wine cellar at Bar Boulud
matzoh mash
so, strawberry or vanilla natural flavor isn't necessarily vegan, then. sort of wish i didn't read this.
num pang - cambodian sandwich shop
