Sunday Supper: Grilled, Bacon-Topped Meatloaf Stuffed With Beer Cheese. Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe.
Why on Saturday? So you have time to shop and prepare for tomorrow. Tucked with a nugget of beer cheese, individual, grilled meatloaf gets a smoky infusion from a crown of crisscrossed bacon and tingling tang from Sriracha glaze. [Photograph: Jennifer Olvera] More We love it. Growing up, I bemoaned meatloaf being on our regular meal rotation.
I find the old-school option, oats, to be far superior. By stuffing it with homemade, Merkts-like cheese; topping it with bacon and Sriracha glaze; and grilling it, this meal is a world away from the dinner of my youth. Note: If you don't have a grill or don't feel like breaking yours out, bake the loaves in a preheated 375°F oven for 25 to 30 minutes, or until an instant read thermometer registers 155° when inserted into middle of meatloaf. Get the Recipe. The Food Lab's Complete Guide to Sous Vide Smoked Brisket. Consistently moist brisket with a smoky bark.
[Photographs: J. Kenji López-Alt] This guide was produced for Serious Eats as part of our partnership with Anova, the makers of the Anova Precision Cooker. You can download the Anova Precision Cooker App (it's free) to grab all this information right off your phone or tablet while you're cooking. And, if you've got an Anova Precision Cooker, you can even control it directly from the app via Bluetooth or WiFi.
Pork is a popular meat for barbecue because it's so darn easy. I've tasted barbecued brisket all over the country, and, while you can certainly find some truly transcendent barbecued brisket, the vast majority of the time, it's a dry, bland disappointment. Two factors: It's tough, and it's lean. Sous vide cooking changes all that by allowing even a novice to produce brisket that's as moist and tender as the very best stuff you'll find in Austin or Lockhart. Why Cook Brisket Sous Vide? The Food Lab: How To Make The Best Chili Ever.
Clockwise from left: three dried chilies, a finished bowl of chili, the effect of salt on beans [Photographs: J.
Kenji Lopez-Alt] I gotta admit up front: the title of this article is somewhat misleading. Yes, we will discuss chili, and yes, it's the best chili I personally have ever made. Chile Verde With Pork Recipe. The Best White Chili With Chicken Recipe. To be frank, I'm not 100% certain where this dish of tender chicken and white beans bound in a creamy, fresh green-chili sauce topped with shredded cheese comes from.
In fact, I wouldn't be surprised if the recipe actually originated on the back of a wrapper from a can chopped green chilies. But our version is better than that. Much, much better. Tender, creamy, spicy, and bright, this is the stuff even a dyed-in-the-wool chile con carne traditionalist will dip their finger into when they think nobody is watching. Why this recipe works: Roasting the chilies until blackened then using the skin to flavor the broth base for the soup lends deep, rich smoky flavors to the final dish.Soaking beans in salted water helps keep them tender as they cook.Chicken is poached just until cooked through before being shredded and stirred back into the soup to keep it moist.A healthy handful of shredded cheese enriches the stew.
Note: This recipe can be made with canned beans in place of soaked. Pimento cheese burger. Onion burger. Food - Recipes : Southern fried chicken. Food - Recipes : Smokey mutton Sloppy Joe with crispy lamb’s breast. Food - Recipes : Barbecue ribs. Jack Daniel's Rib Glaze. Pulled Pork Tacos with Kale Slaw + Sautéed Mushrooms — a Better Happier St. Sebastian.
I am beyond ready for it to be Spring around here.
Which is why I decided it was a good weekend for tacos. We'll just be over here trying to jump start the season with warm weather food and see how that goes. These are certainly not traditional. Much like I'm all about just "putting an egg on it", I like to turn everything into tacos. Robert made a huge amount of pulled pork and I took it upon myself to use it in as many different ways as possible.
For a while I had this simple kale slaw stuck in my head, and wasn't really sure which tacos it would work best with. Slow Cooked Mexican Pulled Pork2 lbs pork shoulder, fat trimmed2 teaspoons cumin6 garlic cloves, peeled and chopped1 red pepper, sliced into small strips1 teaspoon chipotle chile powder1 teaspoon adobo chile powder1 teaspoon salt1 teaspoon ground black pepper Place the pork shoulder in a slow cooker. Kale Slaw8-10 kale leaves1 and 1/2 cups red cabbage, shredded. Cuisine Americana: Pulled Pork BBQ Chili. There are two culinary schools in America I enjoy more than most.
One being the Mexican and Tex Mex traditions of the South-western USA, the other being the barbecue tradition of the South. One day I got to thinking: What if I could have the best of both worlds? What if I could combine the two? What if I could combine my all time favorite dish from each school of cooking? What if I could make a pulled pork BBQ chili con carne? See, I bet I got you wondering too now! Well, not really being the one to let questions go unanswered, and not the kind of person to let a culinary challenge go by, I set out to figure out. Alright, I’ll be honest with you, it all came about out of necessity. But alas, poor Johan, on the very day I wanted to start my chili, it seemed that every store and every butcher in town was fresh out of beefy slow food favorites. What follows now is an account of making said chili.