And A Happy New Year?

Man I am all out of sorts. Since I posted about Christmas last time, I feel obligated to title this one “New Years.” As I was reading somewhere the other day, the holidays will get a person all messed up. Don’t know what day it is, don’t know what is about to happen or has already happened… It’s just chaos. I cannot in good conscience post a recap my awesome NYE party though, because as far as I know it hasn’t happened. And honestly, very likely won’t. I’m holding out hope though.

As for Christmas, it was a good one. We even put up “the tree” this year, which is just about as festive as we feel compelled to get. We also hosted the “Christmas-Day-Eve” dinner at out house. We usually join in the fun at our friends the James’ holiday celebrations out here, so every now and then we try and host one of the events at our house. Always a great time, but wow do they have a big group. We ended up with 25 plates, and that doesn’t even count a few random little-uns I saw running around. A crowd that size takes just a little more preparation than I am used to, but luckily we were able to call in some help. I broke out both the briskets I cooked last weekend, and that covered the main dish, if barely. (Side note – I reheated them with my sous vide cooker; Fantabulous. That is the way to go.) We also made a huge pot of beans, and a bunch of delicious sides and appetizers showed up. And desserts… Oh my. I was all happy that nearly all the food was eaten, and then after everyone left we had an entire counter full of cookies, candy, popcorn, pies… Good grief. Let’s just say our diet hasn’t been real healthy the last several days.

Short Ribs with Tagliatelle

Here’s a dish we whipped up Sunday night, off Food Network. Short ribs were on sale at the store, and it’s been pretty wintery outside, so it sounded like a solid plan. It came out pretty darn good! I’d say I followed the recipe relatively closely; I used fresh linguine for the pasta, because I don’t even know what taglia-whatever is. I didn’t use the chocolate either, because that just sounds weird.

Ingredients:

3 tablespoons olive oil
2 ounces chopped pancetta (about 1/2 cup)
2 1/2 pounds short ribs
Salt
Freshly ground black pepper
1/4 cup all-purpose flour
1 medium onion, chopped
1 carrot, chopped
1/2 cup fresh parsley leaves
2 cloves garlic
1 (14-ounce) can tomatoes (whole or diced)
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
2 1/2 cups beef broth
3/4 cup red wine
1 pound fresh or dried tagliatelle
4 to 6 teaspoons shaved bittersweet chocolate

Directions:


Place the olive oil in a large heavy soup pot over medium heat. Cook the
pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total. Combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse. Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.

Merry Christmas

Well, my website is back up. For how long, I cannot say. If you didn’t notice it was down… It was. Quite broken. It’s been kind of sketchy for some time, and after my Big Christmas Upgrade of 2019, it finally just “went away.” No errors, just a shiny white page where my years and years (hours and hours? minutes and minutes?) of work were previously displayed. A good bit of ciphering later, it came back. It seems to have something to do with rebooting my fancy web server. The optimal resolution here would seem to be “never, ever reboot,” but unfortunately that just isn’t quite practical.

And what else have we been doing, outside of learning to restore sql databases? Well, not a whole lot. Shipping out some Christmas presents, getting a few Christmas presents, the holiday norm. Saturday I got the always-exciting joy of firing up my smoker and cooking the Christmas briskets. I went with a new plan, and for once it worked out. That afternoon we joined some friends for a big-screen showing of Christmas Vacation at a nearby theater, and after that around town for some generic holiday cheer. When we got home in the early evening, I fired up the smoker, put on two briskets… And went to bed. Gasp. I am starting to get enough faith in that thing that it can be left unattended for quite some period of time. Naturally, I woke up around 3:00 in a mad panic that the holiday meal was ruined, but upon dashing outside in my shorts and bare feet found it quite steadily cooking away. Indeed, it ran just fine until around 8:30, when it finally ran out of fuel. Like magic, I tell ya’. Initial sampling of the brisket indicates positive results, I’ll be hoping for the best Wednesday at dinner.

Belated Thanksgiving

I could have sworn I posted an update after Thanksgiving. Maybe the dogs ate it. It was a good holiday though, so I am inclined to go ahead and recap the day a week late. As is usually the case, we joined forces with our friends the James’ clan for the festivities. And quite the clan it is. I think the final count was around 25 people. The one downside was that the weather didn’t cooperate quite like it has in recent years. With a crowd that size it’s nice to have some outdoor seating options, but this year was just too chilly, not to mention wet. Eh, there was plenty of room inside. For a mob this size we went with two turkeys; One smoked, and one deep fried. We didn’t smoke the bird, we picked it up from Schwingles Meat already cooked. We’ve ordered from them several times and it’s just as good (OK likely better) than anything I could smoke up, and certainly easier. We threw in a ham for good measure too. Yeah we went a bit overboard on the meat, but it’s nice to have options. It was a fantastic meal, honestly the best I can remember. (Granted, my memory doesn’t go back too far.)

Crabfest V3

I declare that weekend to have been downright adventurous, in comparison to my normal weekend. I took off Thursday evening in the motorhome, destination Bodega Bay, to enjoy a little crabbin’. That is the proper verb, naturally, for capturing, cooking, and eating crabs. Crabs of the dungeness variety to be more specific. It was supposed to be a few weekends ago, but something happened and the season got all messed up. I started to read up on it but my short attention span kicked in before I finished. Something involving the whales, the weather, and who know what all. I am sure I’ve described the back-story before, but as a brief recap these 20-ish guys have been meeting up in Bodega Bay for this event for 30+ years. I secured an invite a few years back and it was so much fun I’ve returned since. In a small stroke of genius, I brought my friend Michael along this year, slightly upgrading my level on the Interloper Hierarchy.

So what does one do while crabbin’? Well, there is no small amount of time spent sitting around a fire and cooking. It’s a rather “primitive” campground, not much in the way of activities. Which is fine, the group seems to have little difficulty making their own. Boccie ball, seeing what all can be cooked (or not) successfully over a campfire, card games, etc. And then there are the actual boat trips out. The boat is rather smallish, so four guys go out at once. Four guys, times a 10 per person limit, and usually 40 crabs come back per trip. That sets off a flurry of activity, cleaning them, boiling them, and getting them on ice. I purchased my license ahead of time, but decided to make myself as scarce as possible when the boat went out. I actually kept up my cloak of invisibility until somebody came banging on my door Sunday morning at 7:00. Need more crew!! Rats. What that means is, they really need one more body on the boat to max out the crab limit. Fair enough, I wanted to take some crab home. Fun trip at any rate, looking forward to the next one already. And I’ve got a freezer full of fresh crab meat.