This is the ultimate one-pot dinner. Imagine you're a cowboy living on the frontier and this dish starts to make sense. I corralled the sort of ingredients that would have been available to ranchers and cowboys and frontierspeople in the 1800's. Coffee, whiskey, beef, potatoes, they're all in here.
Want something unique to serve at brunch? I love a sweet-savory mashup, and this definitely hits the spot. Caramelizing onions in bacon fat is a surefire way to make your house smell good before guests come over! The dish takes a little time, and a lot of stirring (to avoid burning), but don't let that scare you away! Trust me, your guests will be clamoring for it.
Looking for the perfect side for a steak? Want something to eat with roasted veggies? Try these slow-cooked onions!
Walk into any Jerk shop in Crown Heights and you'll be overwhelmed with savory scents. Now, you might have opened that door planning to purchase the namesake dish, but let me point your nose in another direction. See that sultry, bubbling, brown tray? That's stew chicken, and I think you should give it a try. Brewed from the devilish flavors that make the Caribbean so intoxicating (lime, allspice, sugar), it is the sort of thing you never knew you needed in the depths of winter.
We get a lot of questions from our digital fans, and it's great to sit down on-air and answer a few! This time around I tackle onion tears, eggplant gender, and HALLOWEEN.
The pillowy grains of couscous offer ample space for the absorption of preserved lemon in all its salty glory. Ever in search of the intersection of salty/sweet/spicy/sour, I found its address in this couscous. Preserved lemon, currants, fresh chili, (and some pinenuts for texture) all crash together in the final dish, causing a riot of flavor and color. Couscous cooks in mere minutes, and with the lemons you've got on hand this dish is a snap.
In an effort to serve foods with a natural blush for my practice date I picked up a head of red cabbage at the market. Cabbage has a bad rap for being smelly, cheap, and mushy, and the fault for such a reputation sits heavily on the shoulders of mid-century cooks. Cabbage is a riot of color and texture, the tender leaves contrast mightily with the crunchy veins. I toss mine with apple cider vinegar and miso for a punch of acidity and flavor. No mush over here.
- 2 medium Red Onions
- 3 tablespoons Olive Oil
- 1 head Red Cabbage
- 1/2 cup Apple Cider Vinegar
- 2 tablespoons White or Yellow Miso
- Salt and Pepper to taste
- Cut the onions in half vertically, then slice the halves thinly.
- Heat the oil in a wok or large stock pot, then add the onions and sauteee for 6-10 minutes over medium-high heat until translucent and slightly charred.
- While the onions are cooking, cut up the cabbage. Chop the head in half vertically, then cut out the core of each half. Slice each half into thin strips.
- Add the cabbage to the onions and stir to combine. Sautee for 5 minutes.
- Pour the vinegar around the edges of your pot, then immediately cover with a lid and cook on high heat for 5 minutes.
- Remove the lid, add miso, salt, and pepper, stir to combine and cook another 5-7 minutes, until the cabbage is your desired texture.
- Remove from heat and serve.