Short Ribs cooked in Barolo wine is a delicious version of a ragu. You can make the Short Rib a few days before you serve. This recipe serves 4 with room for leftovers!
Viewing entries by
Lizzie Greene
The idea for this recipe comes from our constant thoughts about food from New Orleans. We can’t get that Cajun flavor out of our minds. The recipe is pretty simple – grilling kebabs, toasting buns and assembling. There will be many more versions of these kebab dogs to come!
This pork shoulder was the third we have done. Since getting our Weber Mountain Smoker we have been taking BBQ to the next level. In the past our pork shoulder has been good not great. Our new toy makes it great. We smoked the shoulder for 9 hours and at the end it tore apart completely. It was beautiful. Here’s how you can do yours.
The first smoke of the season is always special but this one was a little more meaningful. We were using our new Mountain Weber Smoker for the first time. As you have seen from past posts we were doing just fine with the regular Weber grill using indirect heat but this summer we are taking it to the next level. These ribs were inspired by a Thai pepper pickle recipe we created using fish sauce, vinegar, lemon grass and Thai chilies. This recipe is hot like most Thai food is so if you can’t handle the heat cut down on the chilies.
Who doesn’t love crispy creamy mac and cheese? We wanted to put our own twist on this comfort food by adding homemade chili powder and crispy bacon. The better quality cheddar you use in this recipe the better tasting the mac will be.
One of our favorite appetizers at an Indian restaurant is Chicken Pakora bites. They are light and crispy but very different than your average chicken tenders. As you know from our Chinese Chicken Meatball Soup Danny loves Chickarina soup so we decided to make an Indian version. It turned out great! This soup is the perfect way to enjoy a Fall evening.
This chili is not to be confused with our Arrogant Bastard Chili. This is a whole new thing. We made a roux and cooked our fresh veggies in this to make this dish rich and flavorful. The roux gives the chili its red velvet color. Like any FullBellyBlog dish this is no ordinary dish. This chili is made without beans, hamburger meat, and tomatoes. We used our pressure cooker to speed up the cooking time but if you don’t have a pressure cooker (get one) you can cook this on the stove until the meat is tender.
I recently started reading the book, Heat and became obsessed with the idea of making homemade pasta. I really was tempted to quit my job and move to Italy and learn how to make pasta. In the book he talks about how the only way to really learn is to learn from someone in Italy who has been doing it their whole life. Although I studied in Rome my Italian is not strong enough to pack up my life and move there. So for now I will practice making it in my kitchen. I just went out and bought a pasta roller, (I know it’s not authentic), and am loving this machine. This post will be updated as I learn to make new pasta shapes, new dough recipes and new sauces for my homemade pasta. Hope you enjoy!
Danny and I have started playing a new game when we make dinner. It is very similar to the Food Network show “Chopped”. Danny picked out ingredients, presented them, and I had to cook a dish with them. These ingredients weren’t as difficult as you see on the show but this is a great way to challenge yourself to be creative.
Mussels are a great meal because they are cheap, easy to cook, and can be paired with almost anything. Duck and fennel go perfectly with mussels. We cooked our own duck stock then paired it with white wine and vegetable stock. In went the homemade duck sausage and fennel. This was the perfect way to break in our brand new kitchen.
Full Belly Blog cannot take credit for this recipe. We found this in one of our favorite cookbooks, Mozza. We usually don’t post about recipes we haven’t created but this was just too delicious to not share. This recipe is for slow cooking. Don’t rush any of the steps because in the end you will have the perfect bowl of pasta.
We are huge fans of skirt steak, mostly because it is a cheaper cut of beef. Other people must be catching on to how great skirt steak is because it’s hard to find cheap skirt steak anymore. After cooking this dish our new cheap cut is hangar steak. We cooked it pretty rare here but it was flavorful and delicious. In this Chimichurri sauce we used our homegrown Greek oregano along with a hint of orange.
David Chang has a show on PBS called, “The Mind of a Chef”, which we recently discovered. This show inspired us to make chicken soup. Danny’s favorite soup is Progresso’s Chickarina soup which is where we came up with the idea for the chicken meatballs. After collecting and drying all of our herbs we grew this summer we used some of the fresh fennel seed and lemon thyme in these meatballs. Hope you enjoy this on a cold winter day!
Most Gringos, ourselves included, don’t know much about Mexican food. The elaborate preparations and regional intricacies are usually lost in the typical, one-size-fits-all “joints” one finds north of the border. It’s a shame. Mexican food: the soulful child of European and Mayan parents, rivals any cuisine in assertive style and compelling flavor. Lizzie and I are two certified “Gringos” from the tri-state area and have begun the journey into our southern neighbor’s cuisine with Rick Bayless, author of Everyday Mexican, as our guide. We have customized one of his recipes for Enchiladas from Mexico City, for our Enchiladas De Dos Gringos.
On this beautiful Sunday we made some pizzas to celebrate the end of a great summer. We came up with two completely different toppings. The first one being a ricotta, lemon, basil pizza, which was light but really flavorful. The second being a guanciale mozzarella pizza which was savory and rich. Both are delicious and both are easy to make.
While Bloody Mary’s are generally thought to best compliment a cold morning, we used the power of fire and smoke to transform the winter classic into a delicious summer cocktail that pairs well with any backyard BBQ. Oak smoked tomatoes, pulla pepper infused vodka and canned chipotle juice are some of the original elements we used to make our spicy, Smokey Marys.
Danny and I were thinking about how we should cook something other than just BBQ this past weekend. We couldn’t part totally without that grilled flavor so we decided to grill some lobster tails paired with homemade red curry. Red curry is not something that we usually eat so when we set out to make our own we made sure to buy some canned pastes at the store to get an idea of the flavors. Luckily we have a great Asian market around us and found mostly all of the ingredients that are in an authentic red curry sauce. It was spicy but the coconut rice we made to go along with it really cooled the dish off. You gotta try this dish!
Fullbellyblog’s newest toy is a motor operated rotisserie attachment for a Weber charcoal grill. We wanted to christen the spit with something new, original and delicious: Duck! The bird marinaded in a mixture of expected Asian ingredients with one unusual addition: Root Beer. The sweet taste and complex flavorings of the soda complimented the Chinese 5 spice powder and molasses.
This idea was completely made up by yours truly. A couple days ago I heard about someone grilling avocados so my mind went straight to smoke. I thought about how good the creamy avocado flavor would taste with some hickory smoke. Danny and I went to the store to get ingredients. As we were walking out there was a huge bin of watermelons. It occurred to me that instead of the tomatoes used in the guacamole we could use watermelon. This dish was really flavorful. We ended up pairing it with some grilled pork tacos. The only thing I might change and Danny does not agree with this is that I would use one fresh avocado not smoked to keep some of the original flavors. He thought it was perfect this way. Try both!
Danny is always creating different sauces and spice mixtures. We decided to create some colorful sauces with our Negev Nectars olive oil for Cinco de Mayo. Negev Nectars olive oil is fruity which makes it a great pairing with peppers and spicy flavors. For all three sauces we used different peppers as the base and paired each with corresponding colors.