Posts tagged as:

Braised

Beef Cheek Confit with Caramelized Turnips Recipe

March 13, 2010
Beef Cheek Confit

I was recently asked what my favourite thing about New York is. Anyone who’s lived here, knows that there’s a lot to like, but one of the things that makes it unique for me is that you can walk down almost any block and witness something you would never see any other place on Earth. [...]

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Black Braised Pork Belly (video)

January 24, 2010
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I’m often asked why this blog is called No Recipes, when I post recipes to almost everything I make. In case you were wondering the same thing, the title refers to my predilection to just wing it, using ingredients that I have in the fridge. Still, it’s always been my intention to help you break [...]

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Red Mole Sauce (Conejo en Mole Rojo)

February 28, 2009
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Mole (MOH-lay) is a Mexican sauce that comes in about as many varieties as there are households in the country. Puebla and Oaxaca are two regions known for their moles with varieties including Verde (green), Negro (black), and Rojo (red). Mole Poblano from Puebla is perhaps the best known with its rusty red sauce enveloping [...]

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Chile Verde

February 9, 2009
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Chile Verde is a dish with a somewhat spotty history. While it’s most likely based on the Mexican dish Carne De Puerco En Chile Verde (pork with green chilies), it’s taken twists and turns as it made its way across the border. At its core, this is a pork dish that’s braised for hours in [...]

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Coq au Vin

January 27, 2009
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After the Saturday night shindig, I was left with an open bottle of southern French red wine (a Grenache, Syrah blend). While it was a great sipping wine, full of dark fruit notes, I also had about six pounds of chicken parts taking up room in the freezer. It didn’t take an English -> French [...]

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No Recipes vol. 2

October 27, 2008
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For this week’s No Recipes roundup, I have for you 2 classic Japanese dishes along with 2 pseudo-Indian ones. If you’re wondering what the deal with all the dashi inclusive dishes is, I had an audition for The Next Food Network Star today and needed to bring my signature dish pre-plated and I also had [...]

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Japanese Style Broast Duck

August 24, 2008
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Okay, this is admittedly a terrible name. I always cringe when I see any recipe that starts with “Japanese style” (replace Japanese with any country). It tells me that the creator either didn’t feel confident enough in the authenticity of the dish to give it its proper name, or they were just too lazy to [...]

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Green tea pulled pork with spicy asian bbq sauce

June 23, 2008
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Still lingering on tasty memories of Michelle’s last BBQ, I was craving smokey pulled pork in a big way this weekend. So much so that I actually got my ass out of bed at 9 am on a Saturday to head over to Chinatown to pick up a big ole pork butt.
Pork butt for [...]

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