“I love that the mustard brings a more unique flavor than what I typically see paired with short ribs . . .” Aren’t they just gorgeous? I’ve been wanting to make these for a while and I am so glad…
honey balsamic chicken thighs
ancho chili coffee spatchcock chicken
spatchcock chicken has become my favorite ways to cook a whole chicken. the backbone is removed and the chicken is flattened allowing for a quicker cook time. I rubbed the chicken in the dry rub and let it marinate for at least 4 hours. the ground coffee I used has hints of chocolate, toffee and dried fruit, but any will work I’m sure. the ancho chili powder adds more heat than your typical chili powder so take note if you’re heavy handed. and lastly spatchcock chicken saves lives. I woke up on a Sunday morning with no plan in mind for any of my meals (happens all the time). I made the dry rub in just a few minutes, covered the chicken, and let it marinate until it was time to cook for dinner. It’s that kind of recipe.
braised short rib tacos.
boneless short ribs slowly braised in a red miso and soy sauce glaze
Living to Eat or Eating to Live | Changing Your Perspective on Food
Are we living to eat or eating to live is the question, and a very multifaceted one at that. As a self-proclaimed foodie, I can definitely argue that it is important to enjoy your culinary life and revel in the foods…