After making Braised Short Ribs for Thanksgiving, we had a lot of leftovers – a whole rib that hadn’t even been touched. I also saved as much of the braising liquid as I could. By Monday I was tired of reheating the various dishes and decided to make something out of it.
This is just something I put together by using what was in the kitchen. Read the rest of this entry
Last week we took an impromptu trip to Ft. Lauderdale, Florida. It was hot, humid, and rainy. Not the most ideal weather, but we had a nice relaxing trip. Our first night there, we went to Las Olas Blvd. where they had cutesy little shops, boutiques, bakeries, and cafes. For dinner we picked the most popular restaurant in the area. Since we were in walking distance from the Atlantic Ocean, I ordered fish, but the braised short ribs on the menu caught my eye. I convinced my sister to order the ribs so I could try them. They were delicious and we all agreed that short ribs were to be on this Thanksgiving’s menu. Read the rest of this entry
The beauty of Karahi Gosht is that it has a short & simple ingredient list and, despite the name, you don’t need a karahi to make it. For those not in the know, a karahi is an Indian style wok. There is a karahi in the house – it might be buried somewhere in the basement reinforcing a pile of videotapes from the late 80’s. The sucker is a huge, cast iron monstrosity and without the ring to hold it in place on the stove it topples. Read the rest of this entry
Kitchen Experiments 