Pozole with pork is a classic Mexican dish. Recently I decided to make it for the staff meal. Pork is a hard sell for some of the crew. But I did have some satisfied Mexicano's on staff who came back for seconds. I used my old pressure cooker for cooking the hominy...
Staff meals can be dicey, as any choice on which you land faces the discriminating tastes of your kitchen crew. But comfort food usually satisfies the most picky eaters among my staff. These St. Louis BBQ ribs, made with a smoked rib rub and in a slow roast delighted...
Like other food trends, bone broth confounds me. It's promoted as a wrinkle and waist reduction vehicle, sold as capable of quelling hunger pains via sips of warm gelatinous meat juice. Hmmmm. Not for me. But maybe for my wife. She's...
Bubble and squeak is a British dish composed primarily of pan-fried cabbage and potatoes. Over time, people have varied the ingredients. Regardless, it's great comfort food. Rooted in the peasantry, it's a no waste dish perfect for refrigerator clean up with...
At work, I'm not just the chef. I am also the staff meal coordinator and resident baker. Recently I started using my old U.S. Army recipe cards from back when I was answered as Private Shapiro, Sir! Back in the days when getting creative with ingredients could...
Pressed for time one evening, I was recruited by my wife to make some risotto with mushrooms picked up recently at a local farmers' market. Luckily I'd also recently acquired a can of Vialone nano rice. It led to a fabulous meal, the rice toothy and...
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