Take Julia Child’s classic beef burgundy and romance it some kinda dirty with the addition of melty brie and butter-kissed criminis. Then don the unctuous filling with a feathery whole wheat crepe. Hell to the yes.
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This Throwback Tuesday is all about getting saucy with it. Whether you like your bolognese action to be quick and dirty or low and slow, here’s a collection of recipes to help you get your meat sauce on.
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How could I make this corn pudding a little more dangerous? I smothered it with spicy chorizo, tri-colored sweet peppers, onions and garlic and then devoured it with no hesitation and every last bit of my love. And yes, I’m willing to share with everyone who wants some, just as long as I can still get a taste. Sound like a plan?
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Black beans, glistening and gorgeous from a slow-simmer with a ham hock in the bath with them, are a treat that gets exponentially better the longer you let them hang out. Serve ‘em up the next day and they’re gloriously fat from soaking up all the juices from the onions, garlic and spices. Inky and complex, I crave them fortnightly and will grow frantic (nay, manic) if I don’t make a pot to quell the storm that is my craving.
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The first time that I tasted this deceptively simple dish of shrimp swimming in garlic, cream and herbs, I was actually depressed. Not because it didn’t elicit the effect that I described above. It was because my sister fucking ordered it, and she felt as strongly about the shrimp as I did. Ugh. Ordering FAIL.
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When it gets hot and sticky out, I crave a tangle of this shredded beef simmered with bell peppers, sweet onions and a sexy-as-hell tomato garlic sauce to bind it all up. And I want it with fluffy white rice and beans as dark as my intentions after too many pitchers of sangria. And like Veruca Salt says, “Don’t care how – I want it now!”
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The March 2012 Daring Cooks’ Challenge was hosted by Carol, aka Poisonive – and she challenged us all to learn the art of braising! I decided to eschew short ribs and pork belly, two of my faves, for an attempt at braising an artichoke. Great success!
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For this vegetarian gem, my buddy Karen suggested a savory black bean cake that we paired the cakes with a fresh pineapple salsa enlivened with piquant red jalapenos and a simple avocado crema made with greek yogurt and lime. The final result was ridiculously good – a composed plate that looked like it should be served at a fancy pants restaurant rather than the picnic table in my backyard.
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This version replaces classic guanciale with thick cut bacon, with the rendered fat from the bacon allowing the onions to mellow into sweetness. The whole thing is bound together by a tomato sauce of rich San Marzano tomatoes and white wine. It’s a glorious sauce, and takes about as long to prepare as it does to boil a pot of pasta.
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Copyright © Angela Gunder, 2012.
