I believe that ribs should be cooked very slowly. I believe that nearly all traces of fat should be rendered during the cooking process so I may enjoy maximum flavor. I believe that there should be a smokiness imparted to the sweet flavor of the meat. I believe that if ribs are par-boiled, someone is stealing flavor from me. I believe the ribs should be tender, but not so much that all the meat comes off the bone at the slightest provocation. If the ribs are served in a pool of sauce, I believe that someone’s trying to hide something. I believe that most of the saucing should be at my discretion. I believe that some heat in the sauce is a very good thing. I believe that the best sides for ribs are coleslaw, fries and/or potato salad (though, I’ll concede, this is up to the diner). Finally, I believe that if any of these points are ignored, eating said ribs could cause irreparable damage to my psyche.
—

Dennis Lowry, Sauce Magazine 

Amen. I like this guy’s dedication to the art that can be a good rib. I agree with everything he said (especially the part about saucing being at my discretion - I order dry ribs and sauce them myself), except that I prefer beans with my ribs. And like any good southern girl, I’m talking about pork. Not beef. 

I must have this t-shirt.  (If you’re not a Top Chef fan, I suggest you catch up.)

I must have this t-shirt. 

(If you’re not a Top Chef fan, I suggest you catch up.)

Last weekend I was lucky enough to dine at August in New Orleans.  For those of you who don’t watch the Food Network religiously, Chef John Besh was the runner-up on The Next Iron Chef, and August is his creation. The man deserved to win; I can say with certainty that it was one of the best meals I have ever eaten (don’t even get me started on the wine). And while my star-struck self was pretty disappointed to find that Chef Besh was in New York that night, I had the pleasure of touring his kitchen and stealing a photo-op with his sous chef. If you’re headed down to New Orleans, I highly recommend putting August on the top of your list!

Last weekend I was lucky enough to dine at August in New Orleans.  For those of you who don’t watch the Food Network religiously, Chef John Besh was the runner-up on The Next Iron Chef, and August is his creation. The man deserved to win; I can say with certainty that it was one of the best meals I have ever eaten (don’t even get me started on the wine). And while my star-struck self was pretty disappointed to find that Chef Besh was in New York that night, I had the pleasure of touring his kitchen and stealing a photo-op with his sous chef.

If you’re headed down to New Orleans, I highly recommend putting August on the top of your list!

Holy Guacamole

I recently started my summer clerkship in Nashville … hence the lack of posts. Today at the office, my new friends and I started talking about the glory of guacamole. To many people, “guacamole” may mean that creamy-looking green mush in a plastic container at the grocery, but I am here to tell you that that stuff is guacamole blasphemy. The real delicacy is simple to make, and when avocados have as much flavor as they do in the summer months, it is one of the best things you’ll ever eat alongside a margarita. So I can think of no better way to kick off summer than with a big bowl of my favorite green concoction.

Making guacamole is an imprecise art. Take the core ingredients and play around with them until you find your perfect balance. During the trip to Acapulco where I fell in love with true guac, I unashamedly begged a woman for her recipe.

If you’ve never made guacamole, you’ll need (1) avocados, (2) chopped white onion, (3) chopped garlic, (4) chopped serrano pepper, (5) cilantro, (6) limes, and (7) kosher or sea salt. Start with the proportions listed in this recipe and work from there.

If you do anything this summer, please let it be making your own guacamole. It’s quick and easy to make, and I guarantee you’ll never reach for the plastic container again.

Eggs Aren't Just for Breakfast Anymore

If you’ve never tried a frittata, you’re missing out. They’re basically Italian omelets that begin on the stove and finish in the oven, but I like to think of them as crust-less quiches. All you’ll need is a non-stick skillet that’s oven-safe and a basic recipe. If you’re not already on the frittata train, here are 5 reasons why they should be in your list of staples:

  1. They’re fast. Factor in no more than 10 minutes for prep and 30 minutes total cooking time, and you’ve got dinner on the table.
  2. They’re easy. If you can chop, sauté, and crack eggs, you’re good to go. No culinary degree required.
  3. They’re healthy. Eggs may contain some cholesterol, but they aren’t without their benefits either. A frittata promises a light-yet-filling dinner that will carry you through swimsuit season.
  4. They’re endlessly customizable. There is no better use for all of those random leftover ingredients in your fridge and pantry. This week I had extra prosciutto, green onion, chopped spinach, and Parmigiano-Reggiano. So, that’s what ended up in my frittata, and I dare say it was a winner. Another favorite combination is chorizo sausage and Mahon cheese. Want a veggie option? Toss in some roasted red peppers and feta. Get your omega-3s with smoked salmon, goat cheese, and dill. As long as you give raw meat a quick cook and tough vegetables a brief sauté, the world is your oyster. Ooh… oysters could be interesting…
  5. They’re freaking delicious. 

Hopefully I’ve convinced you to try one of my all-time favorites. Add a green salad, and you’ve got dinner. And hey – the leftovers make a great breakfast. They are eggs, after all.

In cooking you’ve got to have a what-the-hell attitude.
— Julia Child 

Muffins for the Magistrate

Yesterday was my last day of work at the federal courthouse, so I figured muffins were in order. I made what have quickly become my favorite brunch treat: Cherry-Poppy Seed Pecan Muffins. Why the change? The original muffins, courtesy of Tyler Florence’s Real Kitchen, are Cherry-Poppy Seed. I have nothing against poppy seeds; in fact, I love them in muffins. But the first time I made these, I happened to have extra pecans (and no poppy seeds) on hand; thus was born the variation. I loved the combination so much that I still haven’t tried the original version. 

These muffins are simple to make, and you probably have most of the ingredients in your pantry. The dried cherries, pecans, and orange zest are the best beginning to a day I can imagine. What makes this recipe unique is the muffin texture; it’s almost like a sweet cornbread. If you have even the slightest affinity for cornbread, you’ll be hooked after one bite. 

Thanks to Phyllis, Sara, and Judge Audrey Fleissig for welcoming me into your chambers - and I’m glad you enjoyed the muffins!

The Exams-start-in-less-than-a-week-but-I-still-want-something-delicious-(complete-with-bacon) Dinner.

I’m a law student, which means weeknights are typically pretty busy. Exam period starts next Monday, so that craze is now accompanied by a decent amount of stress. Does all of this mean dinner should suffer? I think not. 

Bacon and Swiss Chard Pasta was made for busy cooks, and is my recommendation for your next weeknight meal. It involves minimal prep work and yields a result that my husband and I agreed was scrumptious.

Perhaps my favorite thing about this recipe is that it utilizes very few ingredients to achieve an impressive balance of flavor. The bacon and Parmesan provide the essential saltiness, the swiss chard is slightly bitter, the balsamic vinegar added at the end supplies a subtle tartness, and the red onion rounds out the dish with a sweet finish. I was surprised by how all of these seemingly pungent ingredients came together to produce a subtle - but extremely tasty - dish. 

If you’re like me and busy tonight, but still want a nice way to end the day, try this pasta from Bon Appetit’s May 2008 issue. Can you really go wrong with bacon?

Tasty to taste.  

(Bon Appetit - Linda Hubbard to be exact - gets credit for the picture. I lost my camera at law school and am buttering up my husband for a new one - hopefully original pics to come.)