I followed a recipe for the first time in ages to make something I’d never cooked before. Whilst down in Key West, I decided to cook a local or near-local preparation. I once said to my friend Nathan Sheffield, Esq., “There’s no such thing as good Cuban food.” He was justifiably riled and sent me the below recipe for picadillo, a Latin American stew of chopped meat. Nathan is of Cuban heritage and thus his picadillo has lots of cumin and umami-giving olives and capers. Nathan insists that it be eaten with yellow rice, rice flavored with annatto oil. Annatto seeds are simmered in oil to make a red-orange oil that has a flavor like no other—difficult to describe but in the cinnamon range with bitterness rather than sweetness. It’s the defining seasoning here. To make a Read On »
Posts Tagged: beef
An unusual but delicious addition to your Mexican recipe list, via Writing with My Mouth Full.
Every Christmas Day our family cooks a prime rib with Yorkshire pudding and a beef jus (made from beef-veal stock), and there’s no better way to cook a rack of beef or a whole beef tenderloin than this combination grill-roast method, which I’ve written about here before and in Ruhlman’s Twenty: A Cook’s Manifesto. It gives the meat great grilled flavor and allows you perfect control of temperatures and timing (the grilling can be done up to three days before the final cooking). The ribs themselves are an added benefit. You can serve them immediately, but I like to save them for a second leftover meal the next day. They’re delicious spread with some Dijon mustard and bread crumbs, cayenne if you like it hot, then broiled. When ordering the roast, I plan on 1 Read On »
We’re back with another cooking lesson and Le Creuset giveaway! This time with my favorite cooking method: braising. Why is it my favorite? Because it so definitively expresses what real cooking is: transformation. Great cooking is about transforming something that would be unpleasant to eat into something exquisite. In my view, grilling a steak is not cooking, it’s heating. That’s not to diminish grilling steaks—one of my favorite activities and foods to eat. It can be done well or poorly, but it doesn’t transform food, which is what truly inspires me in the kitchen. To transform pork shoulder into a sausage is cooking. Whether caramelizing onions to develop their sweetness or toasting seasonings in a pan to grind and create a curry, that’s cooking. And braising, transforming tough cuts of meat into meltingly tender mouthfuls of Read On »
When your computer crashes, you find out just how precarious your life is without technology. None of yesterday’s work was backed up, so that’s what’s going on here! Today will be spent trying to restore what I can. Life will be normal again, I suppose, soon but not now. Thank goodness for good partners (viz Donna), wonderful assistants (thank you, Emilia!), and easy staple meals that you can count on, meals that are a breeze to prepare and a comfort to eat at the end of a frustrating day. The following is a weekly staple dinner in the Ruhlman household, a simple beef stir-fry, published in Ruhlman’s Twenty, which happily just won both a James Beard award and an IACP award. Wishing all a productive day and good food throughout (and don’t forget to back Read On »