Slow Cooker Pork Tikka Masala with Tomato, Coconut Milk and Cilantro

                                      

This is my new favorite thing to make and eat. I usually keep a bag of chopped onion in my freezer which makes this something I can put together in five minutes in the morning before work.

The following statement may officially make me the lamest person on the planet but remembering that dinner is already made when the work day comes to a close and I get that panicked feeling (baby needs a bath! I need a bath! What are we eating? Why is my underwear on the TV?) is the best. thing. ever. As they say a baby changes everything.

Two notes: I actually like sushi rice with this (rinsed before cooking) but any variety would work. Also this freezes beautifully even with the rice included.

Slow Cooker Pork Tikka Masala with Tomato, Coconut Milk and Cilantro

Ingredients/How to:

To a slow cooker, stir together and cook for 4 hours on low:
1 to 1 1/2 pounds thin cut boneless pork chops, trimmed of fat and cut against the grant into thin 1/8 inch thick strips (you can often buy it already prepared this way or have your butcher do this)
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
2 tablespoons garam masala
1 teaspoon coriander
1 teaspoon paprika or curry (I prefer curry but both are great)
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes

Big handful cilantro (no need to chop) plus extra chopped for garnish

After 4 hours, stir in the following and cook another 30 minutes while you make 2 cups of prepared rice:

1 (14 oz) can coconut milk
1 (14 oz) can garbanzo beans, rinsed and drained

After 30 minutes, turn the cooker off and stir in:

1 tablespoon honey

Serve over rice and with additional cilantro for garnish.

Braised Short Ribs with Red Wine, Rosemary and Pancetta. Fall off the bone and smack your mama.

I know we're all tired of winter. I know we're ready for lighter meals outside with the summer breeze at our backs, pool parties and frozen drinks with tiny umbrellas in them.

But these are too good to wait to post until next year so I'm going to be unfashionably out of season and post them now.

Here's what gets me about short ribs prepared this way. The meat develops a crust on top as if you're biting into a delicious crispy meat chip. But the interior is tender and yielding dripping with all this red-wine-laced-butteriness. In fact I was shocked to learn this recipe actually has no butter in it (it was one of the reasons I could eat it with my baby's dairy allergy.) But that's the magic of short ribs, especially ones seared in pancetta fat. Mmm hmmm.

Anyway forget that this is literally one of the best things you'll ever put in your mouth. Forget the fact that it's company and special occasion worthy. What makes this recipe even more insane is that you can (and should) make it a couple of days ahead of time. The flavor and texture of the meat just gets better and better as it sits in the fridge getting drunk on wine and pancetta juice.

I also love that you serve them from the same big ole pot you make them in. It's rustic and chic at the same time.

So if you want to wish Old Man Winter farewell on one of these last chilly nights whip this up and invite friends around to feast and drink a bunch of red wine over plates of these short ribs (or even better make them for the Game of Thrones premiere in ten days. Woo hoo!)

Because before we know it we'll all be complaining about the heat and mosquitos.

*These can be made gluten free/Paleo by using coconut flour or alternative flour of choice to dredge the meat in before searing.
*The only thing I do differently than PW for this recipe is to sear the ribs for way longer than 45 minutes per side to really get the edges brown and crisp before turning. If you don't get them crisp and brown now, you never will and then you won't have that amazing contrast of textures later so sear them however long it takes you. I have a hunch she uses a cast iron pan or something that gets crazy hotter than my Le Creuset because mine always need way longer than 45 seconds per side - more like 5 minutes.

Braised Short Ribs with Rosemary, Red Wine and Pancetta
Recipe by The Pioneer Woman
Direct Link to Recipe/PW Site:

Ingredients

• 8 whole Beef Short Ribs
•  Kosher Salt and Pepper To Taste
• 1/4 cup All-purpose Flour or enough to coat (use coconut flour or other for gluten free)
• 6 pieces Pancetta, Diced
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Diced
• 2 whole Shallots, Peeled And Finely Minced
• 2 cups Red Wine
• 2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)
• 2 sprigs Thyme
• 2 sprigs Rosemary

Preparation Instructions

Salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.

Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side (FYI this always takes way longer for them to brown, more like 5 min per side.) Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 5-7 minutes until onions are soft. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.

Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate for up to 1-2 days, then remove solid fat from the top. Then just reheat in a 325 oven for 25-30 minutes until heated through.)

Serve 2 ribs on bed of creamy polenta or mashed potatoes or celery root puree, spooning a little juice over the top.

Piggy Back Pulled Pork Sandwiches with Sharp Cheddar Frico

Happy Valentine's Day! I realize this isn't exactly a date night main entree, but as you can see I'm a week behind in my posting to cooking ratio. No matter - this recipe is my Valentine's present to YOU. Have you ever made pulled pork sandwiches? I hadn't and for the Super Bowl, I searched high and low for the perfect recipe with a particular version in mind I'd had years ago made by a friend in her crock pot. When pushed for what she put in it, she said "a can of Coke and an onion." Hmm...some people sure are protective of their recipes. I didn't doubt that those two things were in there, but she was leaving out the rest of the goods. I filed the idea of pulled pork via crock pot and Coke away until last Sunday when the obsession for the perfect recipe returned in full force.

As usual, I didn't use any recipe I found, but went rogue like a gypsy mixing potions. Lots of recipes call for brown sugar in addition to soda or juice or other sweet liquid but it struck me as a fun challenge to think of other things to contribute sweetness and flavor (I don't get out much.)

One thing came to me right away - pickle relish. My grandmother used it in her tuna fish and I had fond memories of its sweet but sharp bite amongst savory ingredients, so in it went. Even if you're not a fan, I don't think it will put you off as it's not an in your face guest at the party but rather a sit-quietly-in-the-corner-scoping-out-the-ladies type.

The thing to remember about long slow cooking - be it via crock pot or stove top simmering (ragu/short ribs/etc.) is even though it's a wonderful way to slowly develop incredible flavor, you have to remember to give it a good slap in the face after all that relaxing to wake up the flavors. I know this seems counter intuitive but trust me on this one.

This is why I hold off my final arsenal of flavors until the very end. Molasses, tomato paste, and more relish and spices, cracked black pepper being the most important. I mean with all that sweetness going on, someone's got to be the grown up and look responsible. This is also where the pig on pig action comes into play. You know I'm a texture freak, which is why I love putting crisp cooked bacon slices on top of the sandwiches instead of adding snipped bacon in with the tenderloin at the beginning. But if you don't like the idea of bacon on top of pulled pork, you can cut the crisped bacon into 1/2 inch pieces instead, tossing them in with the shredded meat at the last minute before serving if you like. And if you're already breaking the rules, I advise tipping in any bacon grease from the pan and stirring it in. It may sound wrong, but it's so right, like two old friends reuniting after a long time apart.

The cheddar fricos were an unfortunate accidental discovery on my part. I was literally about to scold my husband on his inability to eat anything without cheese on top of it, mid bite of pulled pork sandwich, when I noticed a little slightly burnt spot of cheese on my pan of stuffed jalapenos. You can guess what happened next. And please do - I'm too embarrassed to say it out loud. Anyway, if you want to dive head on into gluttony as I have, make the cheddar fricos to go on top.

PS - we saw Wolfman yesterday. If you haven't seen it yet, don't bother. Just have a martini and put in the Jack Nicholsen/Michelle Pfeiffer movie Wolf from the nineties. It will seem like 'Best Picture' in comparison if not at least entertain you which is more than I can say for the sadly misguided Wolfman:(

Piggy Back Pulled Pork Sandwiches with Sharp Cheddar Frico
* This recipe should make at least 16-18 sandwiches.
* The pulled pork would also be excellent on nachos.
* Cheese Frico is not pictured because it was a last minute discovery.

Ingredients:
2 pounds of pork tenderloin (you can just get 2 one pound tenders)
1/2 cup Dr Pepper
2 tablespoons pickle relish
3 tablespoons orange juice
1 teaspoon Worcestershire sauce
1 teaspoons paprika
1/4 teaspoon pepper
1/4 teaspoon cayenne
1/8 teaspoon ground cloves
2 tablespoons ketchup
2 tablespoons chopped shallot
1 teaspoon minced fresh garlic
1 teaspoon kosher salt

3 heaping tablespoons molasses
2 heaping tablespoons double concentrated tomato paste
1/2 teaspoon pepper
1/4 teaspoon paprika
1 teaspoon sweet pickled relish

8+ slices bacon, baked in a 350 oven for 15 minutes until crisp (if you're serving the all of the pulled pork, double the bacon called for so that you'll have extra slices for topping just in case. BUT if you're adding the bacon into the pulled pork versus putting it on top, you only need about 5 cooked snipped pieces and their grease. Anymore might dominate the other flavors.)
16-18 Hamburger buns
Cheddar Frico, recipe below

Instructions:
Place the tenderloins in a cold crock pot. Meanwhile, mix up the first set of ingredients - the Dr. Pepper through the teaspoon of salt in a medium bowl. Pour it into the crock pot over the tenderloins, and lift and mix them around to make sure they're all touched by its magic. Put the lid on and put the crock pot on the 'high' setting for 1 hour.

After one hour, lower the crock pot to the 'low' setting and cook for 6 hours, flipping the tenderloins over at some point, preferably midway through. After six hours, use a fork to check and see if the meat shreds easily when scraped with a fork. If it does, turn off the crock pot and let cool for a few minutes, then transfer the meat to a medium lidded pot and shred mercilessly, using two forks. (If it's not shred-able yet, keep cooking another 30 minutes to an hour until it is.)

Once shredded thoroughly, stir in the last set of ingredients - the molasses through the relish, blending well, and put over low heat on the stove. Simmer with the lid on or partially on, for 25 minutes, stirring occasionally. (During this time you can prepare the bacon and cheese frico to go on top.) Do a final taste for seasonings, adjusting any salt/pepper if necessary to taste.

Serve on the softest buns you can find, preferably those melt in your mouth potato rolls, stirring the meat well beforehand to evenly distribute the juices. Top with crispy bacon then frico, and serve.

Cheddar Fricos
* This isn't so much a recipe as a guide. All frico are is mounds of cheese baked or fried until they form flattened little crisps. I like to bake mine for ease, but it helps to have parchment paper or a silpat to keep them from sticking.
* 3 cups of cheese should yield 12 fricos, but this isn't a science - the size are up to you so you may need to adjust the amount of cheese called for if you're serving it on all the pork sandwiches.

Ingredients:
3 cups of shredded sharp cheddar
a silpat or parchment paper
a baking sheet

Instructions:
Preheat oven to 400. Place the shredded cheese in little mounds (anywhere from a heaping tablespoon to whatever you like, just be aware of adjusting cooking time if you make them bigger) on a silpat or parchment lined baking sheet. Make sure you space the little mounds at least an inch apart as they spread out like a cookie when baking.

Bake for 5-7 minutes, just until melted and flattened out and the edges become golden brown. Remove and let cool for 2 minutes before transferring with a spatula to your sandwiches. If you want them even crispier, transfer to a baking rack to cool.

German Style Brisket with Sweet Onions, Beer, and Mustard

Nothing makes me happier than a giant piece of meat roasting away in the oven. Which is funny because when I was little, the words 'pot roast' ranked right up there with 'tetanus shot' and 'bedtime.' I guess that proves getting older isn't all bad. But this really is more of a brisket pot roast than a classic rump style pot roast. Even though it's incredibly tender when it's done, you can still slice it into thick chunks and stack over mashed or roasted potatoes, orzo, or even spaetzle.

Despite the title, there isn't a strong mustard flavor in the final product. It's more of a mellow, wonderfully rounded gravy with just enough attitude not to bore you. When I'm really craving that smack you in the face piquant mustard flavor, I add more to mine at the table, especially if I'm eating it with roasted potatoes. Mmm. Mmm. Mmm. (Serves me right for making fun of that girl in high school who put mayo on her french fries!)

Final note - the leftover meat makes the best sandwiches on planet earth.

German Pot Roast with Sweet Onions, Beer and Mustard

Ingredients:
3 tablespoons olive oil
1 (2 lb) flank steak, with just a light layer of fat on one side
per side, seasoned PER SIDE with 1 teaspoon English powder mustard, 1/2 teaspoon ground ginger, 1/4 teaspoon cinnamon, hefty pinch of salt and black pepper
1 large sweet onion, diced
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
1 bay leaf
1 bottle Hefeweisen (wheat) beer
1 cup low sodium beef broth, divided

1 1/2 teaspoons dijon mustard
good pinch nutmeg, preferably fresh ground

1 tablespoon cornstarch mixed with 2 tablespoons cold water

Directions:
Preheat your oven to 300. Low and slow is the name of the game here, so yes I mean 300.

Put a large dutch over medium heat. Add oil and let heat through until hot - at least 2 minutes. Add your seasoned steak, getting a nice sizzle and cook until nice and browned on the first side - about 5 minutes. Turn and cook until browned on the second side - about 3-4 minutes. Add the onion around the exposed bottom of the pan around the steak. Season the onions with salt and pepper, and cook, stirring often for about 8-10 minutes or slightly softened. Stir the brown sugar into the onions and cook another 5 minutes. Add the vinegar, scraping up the browned bits under the onions and the steak, scooting the steak around if it moves easily. Cook until the vinegar dies down, just a couple of minutes, then add the beer and bay leaf and 1/2 cup beef broth.

Place the lid on your pot and cook 1 and 1/2 hours. Remove and stir in another 1/2 cup of beef broth (you could use water if you run out) then carefully flip the steak. Cover and put back in the oven for another 30 minutes. Remove again and stir in the mustard and nutmeg. Cook for 45 more minutes to an hour. Remove the steak to a holding tray or baking sheet and tent with foil.

Meanwhile, put the pot with sauce over a hot burner, bringing to a boil. When boiling, add your cornstarch/water mixture and stir for 1-2 minutes until thickened. Lower heat just to keep warm while you slice the steak, against the grain, into thick slices. Serve stacked over over your starch (potatoes, pasta, or spaetzle) and pour the thickened gravy over and all around.

Serve with a crisp green salad with some dijon in the dressing to complement the mustardy flavors of the sauce.

Slow Supper Sundays - Nigella's Mughlai Chicken, Lightened Up

Truthfully, you need to make this on Saturday to eat it on Sunday, as the flavors deepen and make friends as it sits in the refrigerator. And if I'm completely honest, I actually think it tastes best after a good two days of time out in the fridge.

Mughlai Chicken is an Indian dish that is unusually mellow for Indian cuisine as well as extremely rich. Traditionally this richness is achieved with heavy cream and full fat yogurt but my thighs don't let me follow this tradition. Nigella also stresses the importance of using dark meat chicken which stays moist over the long cooking process, but I stuck with chicken breasts. Now that I've tried it, I would advise the thighs as she does. They're not that much more fattening and do stay tender, although my husband was happy with the white meat.

I'm not going to lie to you - this one is quite the homework assignment. Not difficult, but with many steps, so only take it on if you're in the mood for some kitchen therapy. Again - I LOVE things I can make ahead and know I've got in the fridge ready to roll. This helps me get off my lazy butt and into the kitchen.

Nigella's Mughlai Chicken, My Way
Serves 8.

Ingredients:
1 (1-inch) piece ginger, peeled
4 cloves garlic, peeled
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried chili flakes
4 tablespoons ground almonds (I buy the blanched, splintered kind and pound them in a ziploc)
1/2 cup water
3 cardamom pods, bruised
1 small cinnamon stick
2 bay leaves
4 cloves
2 tablespoons vegetable oil
3 pounds boned chicken thighs, each cut into 2 OR 3 lbs boneless skinless chicken breasts, cut into 1/2 " chunks
2 heaping cups chopped onions
1 cup 2 % Greek yogurt
1 cup chicken stock
1/2 cup half and half
1/2 cup sultanas (golden raisins)
1 teaspoon garam masala
1 tablespoon honey
1 1/2 teaspoons salt
3/4 cup flaked almonds, toasted, to garnish
cilantro, for garnish

Directions:
Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside.

Heat the oil in a large dutch oven and add the first batch of chicken pieces (you'll probably need 3 batches so that they pan fry versus stew.) Season with salt and pepper and cook them just long enough to sear on all sides becoming slightly golden, then remove to a holding dish. Repeat with the rest of the chicken and set aside.

Add the spices - the cardamom pods through the cloves - and turn them in the oil in the pan (you may need to add a dash more oil if you were using chicken breasts and the pan has become dry.) Add the onions along with 1/2 teaspoon kosher or sea salt and cook them until softened and lightly browned - about 12 minutes, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, stirring well to remove and browned bits from the bottom and cook everything until it begins to color, about 8-10 minutes. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, half and half, and sultanas.

Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, honey, and salt giving a good stir. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through.

It's at this stage, that I like to take the pan off the heat and leave it to cool before reheating the next day or even the day after.

So either now, or when you've reheated it, make rice to serve with it scented with cilantro and sauteed onions (optional) and garnish with additional cilantro and additional slivered almonds. Don't forget when serving to pluck out the bay leaves and cinnamon stick and cardamom pods, if desired.

* To reheat, put in the oven with the lid on for 30 minutes at 350.

Slow Supper Sundays - Mexican Short Rib Tacos with Cilantro and Rosemary

Can I tell you what a comfort it is to have dinner all squared away it's before dinner time? Even as someone who likes to cook - I so often find myself running out of energy at the end of the day, especially on the weekends. I mean is it just me or how many times have you run to the grocery store at the end of the day all fired up to make something fantastic, but by the time you get home and unload bag after bag after bag, you begin to question your sanity at having thought you could attempt such an Olympian feat so late in the day? Making dinner suddenly seems comparable to volunteering for drugless childbirth or racing Lance Armstrong on a beach cruiser.

Well I've done this countless times, resigning my fate to the simplicity of takeout (and to being a complete sloth) after putting those evil little bags of produce and meat safely in the confines of the fridge where their presence can no longer upset me.

Then I discovered my awesomely 70's hand me down crock pot and in turn, the idea of making things early in the day that simmer and bubble away while I get on with my life. I know what you're thinking - what if you prepare something in the morning that you're not in the mood for anymore by the eve? Well, that's the beauty of food potpouri - it does a mean seduction number on your appetite. I could probably eat a hog's head if it bubbled away with the lovely scent of garlic and rosemary all day... The truth is - the salivary glands of a human aren't any smarter than those of a dog.

This is a lovely recipe for short ribs. You could probably up the cumin if you wanted, but I like these to have a medley of mellow Mexican flavors versus punching you in the palette. You'll also notice I commit a horrendous foodie crime in that I snip away the tough, fatty membranes that cling to the ribs after they've separated from the bone. I am no fat free fanatic, believe me, but I find that short ribs are an indulgence enough without adding bits of mystery meat to the equation. It's up to you wether you want to do this or not, but if not, you'll need to add the step of skimming away the pooled grease from the top of the pot before stirring in your final cilantro and rosemary and serving. And to be fair - if you aim to eat at 7:30/8:00 pm - you'll need to start this at 2:30 in the afternoon. I find it a nice recipe to do if I have tinkering to do around the house in the meantime, as it's not one you'd want to lock your doors and leave to its own devices. The thing about short ribs is, you need to stir them once in a while not only to make sure the bottom of the pan isn't burning but also so that every part of the ribs has contact with the cooking liquid. This will ensure tender short ribs versus flavorful but tough ribs.

Here's to filling your house with plenty of saliva inducing scents!

* PS - the best part of making short ribs is waiting for them to fall off the bone so you can pluck those little puppies from the pot. There is NOTHING more satisfying than seeing those little remains floating in the pan, knowing you've conquered the short rib. I'm not a sportsman by any stretch, but I imagine this being as rewarding as crossing the goal line with football in hand. TOUCHDOWN!!!!

Mexican Short Rib Tacos with Cilantro and Rosemary
Serves 6.

Ingredients:
1 teaspoon olive oil or vegetable oil
2 tablespoons diced pancetta (Italian bacon) or regular bacon
4 pounds bone-in short ribs, cut into about 5-inch ribs so that you can pan fry them easily
salt and pepper for ribs
2 heaping cups chopped onions (preferably Vidalia or Spanish)
3/4 cup finely chopped celery
heaping 1/2 cup finely chopped peeled carrots
1 teaspoon kosher salt
1 teaspoon cumin
1/4 teaspoon ground cinnamon, or 1 small cinnamon stick
1 small dried ancho chili
3 garlic cloves, minced
1 tablespoon dried oregano
1 3/4 cups dry red wine (preferably rioja, merlot, or zinfandel)
2 cups low-sodium chicken broth
1 (14.5 oz can) diced tomatoes, drained
1 tablespoon double concentrated tomato paste
1 bay leaf
1/4 teaspoon kosher salt
l large handful of cilantro, rinsed (no need to chop just throw them in whole)

1 cup chopped cilantro
1/2 teaspoon finely chopped fresh rosemary, or more if desired

12 flour or corn tortillas, wrapped in foil and put in a low oven for 10 minutes to heat through
2 1/2 cups shredded cheese, for tacos (optional)

Instructions:
Heat heavy large pot over medium heat and add oil. Without waiting for the oil to get hot, add the pancetta and sauté until crisp - about 5 minutes. Using slotted spoon, transfer pancetta to paper a large aluminum-lined baking sheet (this will also hold your ribs after you've browned them.)

Speaking of ribs, sprinkle all sides of the ribs with salt and pepper. Working in batches, brown ribs in drippings (you'll likely need another small slug of oil) in pot over medium-high heat until brown on all sides, about 8 minutes per batch. DO NOT overcrowd them or they'll steam versus brown - they shouldn't touch one another in the pan.

Transfer to your baking sheet alongside the pancetta. Add the onions, celery, carrots and 1 teaspoon kosher salt to the pan and saute, stirring occasionally for 10 minutes. Using a wooden spoon, make a small clearing for your seasonings, then add the cumin, cinnamon, and ancho chili to this spot and allow to 'toast' for 1 minute before stirring in to incorporate with the veggies. Cook another 10 minutes, allowing to get nice and cooked down. Add the garlic, stirring in and cook another 5 minutes or until the veggies look pretty defeated.

Carefully pour in the wine, scraping up the browned bits from the bottom of the pan and bring to a boil, uncovered, until the liquid is reduced by half (about 8 minutes.)

Carefully add the broth, tomatoes, tomato paste, oregano, bay leaf, and 1/4 teaspoon kosher salt, stirring in well. Return the pancetta and ribs to pot, immerse in the handful of fresh cilantro stalks, and cover partially, simmering on low/medium heat for 2 hours - stirring halfway through to check the bottom for sticking. Be CAREFUL not to allow to boil - you want a gentle hissing sound from your pot versus a bubbling witches' caldron.

After two hours, you should see that some, if not all of the ribs have separated from the bones. Fish out any bones that have and discard, then test any that haven't by pushing the tips of your cooking tongs against them to see if they'll separate. If they give somewhat easily, help them along to separate and discard. If any are still clinging for dear life - don't force them. They should be more giving in 20 minutes or so when you can try again. Be sure and stir the ribs around so that every side of them has been moistened by the cooking liquid.

After the bones are all removed, you can perform 'surgery' using your tongues and a pair of cooking shears or sharp, clean scissors to remove the fatty/tough muscular membranes clinging to the ribs from where the bones were attached.

At this stage, simmer about 1 1/2 hours longer on low with the lid off, stirring occasionally until rib meat is tender and easily flaked with a fork. Once you've gently separated the meat out with two forks into a quasi shredded meat stew, stir in your final chopped fresh cilantro and rosemary.

Serve in warm flour tortillas with cheese sprinkled over, if desire.

Slow Supper Sundays - Chicken Chili with White Beans, Jalapeno, and Rosemary

Have I ever told you how I feel about leftovers?

Hmm... How do I say this and maintain ladylike behavior. Oh forget it - I hate them. Despise them. Loathe them.

Microwaving their flacid remains the next day, their texture always disappoints. I don't even recognize some of my favorite recipes when I try to 'repeat' them. I just get angry, then sad, then embarrassed for my little plate of food, having lost its moment of glory.

There are a few exceptions, however. My pork enchiladas, in the previous post, that can be reheated in the oven or even microwaved (you'll lose the texture - but they're so damn good who cares), soup, and chili.

This chicken chili is my latest love. I am having an affair with it. It is so good, it's embarrassing. It makes me blush.

And as with most affairs, mine is accompanied by shame. Here's my confession - are you ready? I've never cooked with dried beans before. I found the whole idea of soaking them daunting and exhausting. I was lazy. I reached for the ease and familiarity of the can.

But I have to say - if you have the time - don't be the cowardice I was. Soaking is easy and they're nothing to be afraid of. If you're unsure of their doneness you can always test them for doneness just like pasta, then cook them longer if needed.

Alright - enough about beans. Actually one more note - this may sound odd, but you'll notice that in the recipe, I recommend having another 4 cups (1 box) of low sodium chicken stock on hand. This is for two reasons.

1) Depending on the brand of beans you buy/temperature of your burner/grace of God - your beans might absorb more stock than you would suspect while they cook and soften, drying up your stew like a sponge.
2) Everyone likes their chili a little different - some thicker, some thinner. So it never hurts to have more stock within reaching distance.

What surprises me about this recipe is how well rosemary works with oregano and cilantro. As I've advised, if you can get a hold of a store bought Rosemary chicken - do so and even though you remove the skin, let some of the prickly rosemary leaves stay with the meat. If you can only find a plain rotisserie chicken - don't panic - just up the ratio of addition fresh chopped rosemary to 1/2 teaspoon. The beauty of this recipe is that like all chilis, it gets better with time. You could make it earlier in the day and let it simmer away on low until you're ready to eat (adding stock as necessary if it dries out too much) or even make it a day ahead, refrigerate it and reheat. I'll shut up now. My lover's calling me.

Chicken Chili with White Beans, Jalapeno, and Rosemary
Serves 6.

Ingredients:
1 pound dried navy beans, rinsed thoroughly under cold water
5 cups low sodium chicken stock, with an addition 4 cups (box) at the ready
2 tablespoons butter
1 teaspoon olive oil
2 heaping cups chopped red or sweet (Vidalia) onion
2 teaspoons kosher salt, plus additional for seasoning
fresh cracked black pepper, plus additional for seasoning
2 jalapenos, seeded, ribs removed, and finely chopped (if you like it hotter, keep the seeds and feel free to add more)
3 fat (5-6 small) garlic cloves, minced - about 1 1/2 tablespoons
1/2 store bough Rosemary Rotisserie chicken, skin removed and cut into bite-sized chunks
1 tablespoon ground cumin
3/4 tablespoon dried oregano
1 small cinnamon stick
1/4 teaspoon minced fresh rosemary
1 cup chopped cilantro leaves

Sour cream, for serving

Instructions:
Place the well rinsed beans in a large dutch oven (I use my 5 qt Le Creuset - a worthy investment in my opinion) and cover with water, filling to the top. Place the cover over and set aside in a cool place in the kitchen for 4 hours.

At this point drain them and rinse again well in a colander (even rinse out the pot you soaked them.) Return the beans to the pot along with the 5 cups of chicken stock. Bring to a boil over high heat while you begin the rest.

Heat a separate, large rimmed nonstick skillet over medium heat. Add butter and olive oil, letting heat through for 30 seconds, then the chopped onions. Season with salt and a good grating of fresh black pepper (or 1/4 teaspoon dried if that's what you have) and saute, stirring occasionally for 8-10 minutes until they begin to turn light pink and translucent.

Add the jalapenos and cook for another 5 minutes, stirring every so often. Clear a space out in the pan for the cumin, and add it, letting it 'toast' for a couple of minutes before stirring into the rest. Add the garlic, cinnamon stick and an additional small pinch salt, and cook for another 5 minutes, just until the garlic softens and mellows (don't let the heat get too hot or it will burn - you just want a kiss of heat to mellow it out versus frying the crap out of it.)

At this point, the onions should be really well cooked and have lost a lot of volume in the pan with a couple of bits beginning to caramelize. If not, cook another few minutes until this occurs.

Add the onion mixture to the boiling beans and stock, along with the dried oregano and fresh rosemary. Stir in to incorporate and let boil another 10 minutes (if your stock has dried up - add more starting with a cup or two as you need to maintain a 'sea' for your ingredients to get to know each other in.) Remove and discard the cinnamon stick, then add the chicken and cilantro and lower the heat to a simmer for 30 minutes. Check the beans for their tenderness and the chili for salt. If the beans are still too al dente - continue cooking for another half hour or until they're at the consistency you like. Adjust salt seasoning, if necessary and serve with a dollop of sour cream on top.