It’s the rhubarb that adds the tang to this sweet and spicy barbeque sauce. Slather it on chicken or ribs during the last five minutes of grilling, a rule with all sauces that contain sugar.
The chuck section of the cattle yields some of the most flavorful and economical cuts of meat, somewhat tough and fatty but perfect choices for braising and stewing. You can substitute top or bottom roasts in the recipe, which should be thinly sliced across the grain before serving. The coffee and soy sauce give this dish an amazing flavor.
A slow cooker is ideal for simmering these meaty little ribs cut from the chuck section. It’s a one-pot meal that frees you up to do other things leading up to dinnertime.
Ready-cut stew meat is easy to find in the meat case but if you’re inclined to cut your own there are a variety of cuts from the shoulder or rear that will do including chuck shoulder or roast; bottom or top round roasts; rump roast; or English roast. Trim away some of the fat before cutting the meat into 1-inch cubes.
The holidays are definitely a time for indulgence and these classic thumbprints provide… but by tweaking a few of the ingredients, including use of whole wheat pastry flour, indulgences just got a little healthier.
This healthy cake recipe includes 5 cups of peeled and chopped apples.
If spring has a flavor, it would be that of tender, young spinach leaves…so fresh and “green” and willing to share the spot-light with sweet, local strawberries.
Keeping the avacado pits in the salad will help the avocado from turning brown.