Tag: The New York Times

In the kitchen at Chez Dog and CycleItalia

~ Patrick O'Grady ~ 10 Comments
Lamb chili with white beans
Lamb chili with white beans.

You’ll be pleased to know that despite it being February, which sucks, I have yet to eat grease, drink whiskey or buy things.

Instead, I decided to amuse myself with a couple new recipes.

The first, which made its triumphant debut Tuesday night, is a chili con carne in which the carne is ground lamb. And y’know what? Despite its origins in Noo Yawk City and a distinctly minimal approach to tomato products it was purty damn’ good. First time I ever used cilantro stems in anything. Live and learn.

The second, assembled last night, was also from The New York Times, courtesy of Martha Rose Shulman. It involved chicken and chiles, plus a big-ass can of tomatoes to make up for the dearth of same on Tuesday. Alas, it proved a bit sweet for my taste. Next time, fewer red peppers, more chile.

One thing I like about Martha’s recipes is that they normally involve ingredients the average well-stocked pantry already has on hand. I was a little light on chicken and bell peppers for this one, but that was easily remedied.

While I was out scoring bird and bells I swung by the Fine Arts Center and collected a few pounds of Pueblo chile from Doug Wiley of Larga Vista Ranch. I hadn’t known that he was still coming up on Wednesdays despite the farmers’ market being on hiatus for the winter, and there was quite a crowd of Bibleburg foodies on hand to greet him. So now you’ll know where to find me on a Wednesday afternoon.

Last but not least, while we’re speaking of food and the cooking thereof, longtime Friend of the DogS(h)ite Larry T. provides the following. I may test-fly this one over the weekend while Herself is off visiting kin in San Antone.

CycleItalia’s Quick Red Sauce

2 tablespoons olive oil

Half a small onion, chopped fine

1 clove garlic, crushed and minced

1 pinch red pepper flakes

A splash of red wine

1 cup tomato sauce (the better your basic ingredient here is, the better the sauce will be, but the cheapo canned stuff works fine).

Salt and additional pepper to taste

In saucepan over medium heat sauté the onion, garlic and red pepper until just soft, not brown.

Pour enough wine to just cover and let evaporate for a minute or two.

Add in the tomato sauce and stir well, then reduce heat until it’s just bubbling on the edges. Simmer for at least 20 minutes and up to an hour if you have time.

Variation: Pasta all’Arabbiata (Angry Pasta)

To make a spicy version of red sauce, just add more red pepper flakes to the sauce—about ¼ to ½ teaspoon, depending on your taste, and garnish with chopped parsley rather than basil.

Italians do not sprinkle grated cheese on arabbiata — drizzle on a bit of the best extra virgin olive oil you have instead.

Good for what ales you

~ Patrick O'Grady ~ 10 Comments
That's kind of a funny-lookin' beer there, son. All pink an' stuff. That from San Francisco or sumpin'?
That's kind of a funny-lookin' beer there, son. All pink an' stuff. That from San Francisco or sumpin'?

The Fourth of July and that little three-week jaunt around Frogland are nearly upon us, and strong drink is a must, if only to endure the faux patriotic blather from both right and left and the endless keening of LANCE LANCE LANCE from the cretins in the media. This last is certain to be especially irksome since Big Tex has announced (via Twitter, of course) that the 2010 edition will be his final Tour.

But back to important stuff, like booze. We’ve been deep into the rosés for a while now here at Dog Central, and since I don’t recall whether I passed along Eric Asimov’s paean to this oft-derided beverage and am too lazy to search the site for it, I’ll chuck in a link to his June 6 Wines of the Times column.

But the Fourth means beer to the average Yank — and so does the Tour, to the average Belgian — so here’s a link to Asimov’s latest Beers of the Times column, which takes up the American pale ale.

I was surprised to see the Flying Dog Doggie Style Classic Pale Ale take top honors from his tasting panel. I used to drink it in some quantity come summertime, in part because of its Ralph Steadman label, but lost interest after encountering hoppier beers, like Lagunitas IPA. Even the much-lighter Mirror Pond Pale Ale (a summertime fave of mine) seems a step up from Doggie Style. But it’s been a while, so maybe it’s time to revisit an old friend.

Asimov’s fondness for Dale’s Pale Ale continues to mystify. Maybe I just got a bad 12-pack that one time, when I was camping in a place that forbade glass, but I’ve come to believe that the best thing about Dale’s is that after you’re done drinking it, you can shoot at the cans.