Monday, January 11, 2010

2/5 to another sweep, and 3 hrs from stew..

Sunday's class was toned way down to accommodate some noobs, so we did scissor sweeps, push sweeps, and then the "over-under."

Kamal Shalorus, the Prince of Persia, trains with us, and we happily got together last night to watch his second WEC victory. Cool beans.

Then, for dinner, decided to experiment. On the theory that, with some adjustments, whatever you can do to chicken can be done to cow, I decided to make beef stew with a wine base, not tomato-based.

First I sauteed bacon and a slivered onion in the pot. Added garlic for a minute after the rest was getting brown.

Took that out and browned about two pounds of chuck roast, cut into 2" chunks. Threw in some flour (a MUCH smaller amount this time! like 1/4 cup!) and ground some pepper in there too... stirred it 'round till nice and brown. Poured in hot beef stock and deglazed the pot. Added thyme and bay and parsley.

Then some red wine.

Been cooking it low and slow ever since.

It's not tender yet but it will be. Tomorrow's dinner with buttered noodles and glazed carrots and green beans.

For dinner tonight-- a quickie pizza. I ate some wonderful bread at Whole Foods yesterday with sea salt and garlic and rosemary, which inspired a pizza bianca crust, splendidly dotted with ham, sausage, jalapenos, tomatoes, caramelized red onions, and black olives.

1 comment:

A.D. McClish said...

I'm the same way. I have to see things at least a few times before I can do anything more than mimic the positions.