Red Wine, a Pot and TIme: Cabernet-Braised Short Ribs

It’s truly amazing what time and low heat can do to hunks of meat on a bone. Not only do they tenderize, but in a slow-cooker they even caramelize fats and flesh, and intensify flavor. For the cook, beyond the initial browning much of the work is out of her hands. She’s free to enjoy …

Tequila & Calamansi Marinated Flank Steak

(Click on logo to learn more about the Buy Local campaign on the CTAHR site)   Among the many local produce and products that surprised us when we moved to Hawaii, local grass-fed, hormone-free, antibiotic-free beef was one of the best. With all the concern about the chemicals and pharmaceuticals that are pumped into commercially …

Table-top Cooking: Sukiyaki

 As promised, the second part of the Table-top Cooking series features the ever-popular Sukiyaki. Like teppan-yaki style grilling (BBQ pork and bun post), there’s no reason this entertaining communal style of dining has to be regulated to exotic evenings out at a Japanese restaurant. With the small investment of a single burner butane stove ($15-30, …

Soutzoukakia (try saying that 10x fast!)

Earlier this week I had ground pork and beef out and was debating whether to go “loaf” or “ball.” Italian flavors? Maybe Thai? How about Greek? I was leaning toward a feta/spinach flavor combination — which is sort of Greek, so I thought of looking at Laurie’s Mediterranean cooking site, Mediterranean Cooking in Alaska, for …