One of my favorite cooking activities for the rainy months of winter is to make homemade stock. And my favorite recipe is a rich beef stock. It takes two days to make and is worth every minute. I use a mixture of beef oxtails, shanks and marrow. I, really believe the marrow gives this stock the decadent flavor. All the meaty parts are slowly roasted for hours and then simmered on the stove top many hours longer. At the end of the rainy weekend, I have a freezer full of stock, to enjoy.
A few years ago we were in Mexico and ate our first “real” tacos. Different types of meat was grilled over an open fire or quickly cooked in a big pot along with seasonings. Simply served on fresh baked tortillas with a little “slaw”. None of the extra fluffs that one often finds on tacos in the US. Just really good meat, a slightly pickled slaw and a creamy sour cream sauce. Heaven.
The first time I ever had Etouffee was in New Orleans. I, don’t remember the name of the place, it was small, tucked out of the way. It was dark, and a bit smokey (this is when you could smoke in restaurants), and there was great jazz playing. The drinks were flowing, and the food was memorable. The dish of Etouffee arrived hot and steamy. It was full of crawfish and mussels and was served over white rice. I loved the gravy like sauce that lingered at the back of my throat with every bite. It was good. Rib-sticking good. I, have not had a dish of Etouffee, that was as memorable until now. more »