smoky stew

stew

Directions: in August (approximately six months before serving), barbecue some pork ribs. Make sure they’re good and charred and salty. Eat them, then make stock out of the bonesĀ and freeze it. In April, take the stock out and thaw it. Cook some beans. Blanch collard greens and chop them. Sear chunks of country-style boneless pork ribs in oil and remove them from the pan. Saute a lot of garlic in the remaining oil, then add back the pork and pour in the smoky, salty stock. Simmer, covered, until the meat is tender, maybe an hour. Add the beans and greens. Eat voraciously, and wish you had thought to make cornbread.

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feeling Irish

lunch

St. Patrick’s Day is coming right up! For us, this week generally means playing several musical gigs in a row, driving across a variety of high mountain passes in snowstorms, and drinking a lot of wine, but I realize that this isn’t most people’s idea of the holiday. However, to get in the mood in advance this year (and to provide photos for an article I was writing), I made up a batch of Irish soda bread and some beef stew to go with it. And damn if that wasn’t the best beef stew I have ever made! The bread wasn’t bad, either.

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