She cooks. He devours.
Slowly braising meatballs at a low temperature creates an amazingly moist meatball. This recipe for slow braised Italian Meatballs is outstanding, and has become a favorite in our household. Not only does slowly braising create a moist meatball but the sauce that is created would make even Noona smile. Did everyone have a great Christmas? [...]
We are working hard over at Chez Us with updating the site. It is hard to focus on back-end things like this when all you want to do is develop new recipes such as these outrageous beer braised beef short ribs. Pure comfort food. You may or may not know that I (Denise) have been [...]
WOWZA! I was really excited when I read about the March Charcutepalooza Challenge; brining. I have been wanting to brine a brisket, to make my own Corned Beef, ever since I received the Bi-Rite newsletter, last year. Cathy and Kim, our taste-buds thank you for picking this challenge. This month’s challenge gave us two options to play with. The Apprentice [...]
Guava Paste makes a slightly sweet marinade that is perfect smothered over beef short ribs.
Meaty beef ribs are marinated in a ginger and sriracha marinade and then grilled to perfection. Perfect served alongside grilled sweet white corn that is finished with melted butter.
I have said it over and over again, we are big Donna Hay fans. Her recipes are fresh, seasonal and very simple. For the current (and the relaunch) round of HHDD, we picked this fresh beef skewer recipe. This is a great recipe to have on hand for those evenings when you want a [...]
Last week Current Lifestyles, and Clorox invited us to be part of a press trip at Kingsford University. We were very intrigued about Kingford University. As well it was thrilling to be included with an outstanding group of writers, publishers and food bloggers who all shared a common interest, the love of great barbecue and wine. We hope you will enjoy the following write up which includes videos, to give you that “feel like you are there” experience as well as lots of great grilling tips from World BBQ Champion, Chris Lilly.
Grass-fed flap steak filled with a mixture of ramps and morels which were gently sauteed with butter, sea salt and cracked black pepper. Finished with a sauce that was made by deglazing the roasting pan with red wine and additional morels.
She cooks. He devours. Culinary capers in an urban kitchen in West Oakland. Other half of Chez Us can be found @laudalino on Twitter. Read More…
