Podcasts about Short ribs

Voted "Most Likely To Sell For At Least Thirty Dollars" every year since 2016 at the Braised Beef Awards, which may or may not exist. Noah and Louisa discuss every upscale restaurant's favorite force multiplier. Follow us: @NoSubsPlease on Twitter. @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License. Our cover art includes work by artist Kirsty Pargeter.

It's grilling time in our part of the world. And we've got a great, easy recipe, particularly if you can find cross-cut beef short ribs (sometimes called "flanken"). We get ours at a big-box store. We stock up every time we're there because we want this great barbecue meal a lot all summer long.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've published three dozen cookbooks with eight New York publishers. Our most current is THE LOOK AND COOK AIR-FRYER BIBLE, which you can find here.This podcast lets us indulge some of our passions: food and cooking. (Bruce is off on knitting adventures on his own; Mark has a podcast solely focused on walking slowly through Dante's DIVINE COMEDY.)We're glad you're with us. Thanks for being a part of our journey.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:56] Our one-minute cooking tip: Clean your grill AFTER every use.[02:32] We're making grilled, cross-cut, beef short ribs!Here's how:Put all of this in a turbo blender or a food processor to make a marinade:1 medium yellow onion, peeled and cut into 1-inch or 2 1/2-cm chunks;1 medium Asian pear (about 6 ounces or 170 grams);5 peeled, medium garlic cloves;one 1-inch or 2 1/2-cm piece of peeled fresh ginger, cut into smaller chunks;1 cup or 250 milliliters soy sauce;1/2 cup or 125 milliliters water;1/4 cup or 55 grams packed light brown sugar;2 tablespoons or 30 milliliters mirin;and 1 tablespoon or 4 grams freshly ground black pepper.Blend until a smooth puree, then pour into a very large, zip-seal plastic bag. Add about 3 pounds or 1.4 kilograms of cross-cut beef short ribs. Massage the puree into the meat, seal, and marinate in the fridge for at least 2 hours or up to 8 hours.Grill over direct high heat 3 - 4 minutes per side. Cut them into chunks with at least one oval bone in each. Serve with cooked white or brown rice and lots of kimchi.Garnish with minced scallions and sesame seeds.[13:52] What's making us happy in food this week: affirmation from others on our TikTok channel and homemade kimchi!

Today on the HowToBBQRight Podcast, we've partnered with Schwank Grills to give y'all a discount (00:17)! Malcom was NOT ready to leave the Bahamas (01:32). There's something that just hits different with that Short Rib Mac & Cheese (04:39). Malcom wanted to try out something a little different (12:30). This is Malcom's favorite ceramic grill to cook on (19:11)… I tried to make Birria in the crockpot (19:55), and I found some really good store-bought Birria sauce (26:30)! I've got an idea for a Grande Gringo style spin on a CLASSIC pot roast recipe (30:20)! When should you be using a BBQ Mop when smoking meat (32:00)? Malcom uses this much broth when making gumbo (40:00). Should you be using GrillGrates on your pellet grills (42:37)? It's National Employee Appreciation Day (46:00)! This recipe used to get Malcom a lot of chicken checks in the competition barbecue circuit (48:07). Are pellet grills the BEST way to get crispy chicken skin (52:21)? Easter and Spring Break are right around the corner (55:45)...

Boneless short ribs need to be cooked low and slow to become tender. Usually that means they're well-done, but with sous vide we can hold a medium-rare temperature overnight and turn them into a steak-like meal the next day. Anne talks through the simple prep so you can enjoy this more budget friendly cut in a new way. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Day 1: Meat: Boneless short ribs Spices: Salt, Pepper, and Garlic Powder (or your favorite rub) Day 2: Searing: Butter and/or Oil (or you can sear on a grill without them)  

How does Roz prepare his Korean Short Ribs? Favourite Christmas movie? Do we cut your fingernails straight across or curved? Is Shem's girlfriend older than him ?

On this episode of Vibe Check, Sam, Saeed, and Zach talk about the recent slew of celebrity lawsuits that have been filed in New York, and they reflect on the past year of Elon Musk's reign at X (Twitter). Plus, a few recommendations to help you keep your vibe right.We want to hear from you! Email us at vibecheck@stitcher.com, and keep in touch with us on Instagram at @samsanders, @theferocity, and @zachstaff. ------------------------------------------------------RECOMMENDATIONS:SAM: Dream Scenario and Short Ribs (by Alison Roman)SAEED: Part 2 of Angel Nafis's poem “Gravity” — https://www.poetryfoundation.org/poetrymagazine/poems/58063/gravity-56d23c1d15a2aZACH: Saltburn

nat lost power > this meeting is our horcrux > cat's puking? > nat rugby round up > women's soccer world cup > no woman no try > small town butcher shops > stamps > lying to your kids > united states women's soccer > morning's are hard > sourdough > host your perfect holiday party > october is sports month > nat's wall project > this episode sponsored by home depot > SHORT RIBS > wishbone kitchen red wine braised short ribs > this is the hurdle i can't get past >  i DO hate doing dishes > f*ck YOU past natalie > balsamic glazed new york ribs > but are they ROLLED oats? > it's very hard to be a human on the internet > if SHE'S not on twitter, then it's really lost > beverly jenkins is going to steamy litcon > what are we reading > nat's writing things > bre's organizing things > aftermarket nerf darts > the end

Want to be the dinner hero tonight to your family? Food Network's Chef Plum has an easy and delicious recipe for braised short ribs that's sure to make you a star chef. Image Source: Getty Images

Does the thought of braising beef short ribs terrify you?   Not sure where to start?   Are you wondering WTH we're even talking about?   If you're looking to impress at your next dinner party

A social media video inspired us to smoke beef short ribs this week. We picked up the ribs from our local butcher and removed the bones. We trimmed the meat and cleaned one of the bones.Full Show Notes: Hosted on Acast. See acast.com/privacy for more information.

Damo's Dish returns thanks to Cobram Estate Olive Oil. Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria. Visit their website HERE at www.cobramestate.com.au BEEF SHORT RIBS Ask your butcher for beef short ribs but if possible keep them long on the big rack. Long and slow is Damo's preference. He cooks at 120 degree C for 6-8 hours (or even longer). Damo loves using his BBQ, but you can also slow cook in your standard oven in a covered baking dish or oven bag. Make your own rub or buy a pre packaged rub. Damo likes the Webber rubs. Home Made Rub Can be as simple as Garlic powder, paprika, onion powder and course sea salt.   Method Massage the rub into the beef short ribs (use gloves or you'll get stained hands). Can apply the rub ahead of the cook and let it sit for up to 24 hours in the fridge before cooking. Put it on a rack in a roasting dish and cover and cook for as longs as you can. Broccolini side dish. Spilt your broccolini and sprinkle over parmesan, fresh chilli, salt, then slather with Cobram Estate Olive Oil. Roast at 220 degrees C for 10 minutes or so. You're aiming for a nice char on the broccolini. Serve with twice cooked potatoes. Par boil spuds then cover in Cobram Estate olive oil. Roast for around 2 hours in an oven bag. FEEDBACK AND RECIPE SUGGESTIONS - we'd love to hear from you about your favourite dishes, a recommendation for Damo or if you've tried one of his dishes. Email thesoundingboard@sen.com.au or find us on Facebook or Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices

Imgur AlbumSpecial Ingredients - Coarse Grind CornmealHow to Cook Everything by Mark BittmanRecipe-4-6 short rib portions3 yellow onionsSmall, red potatoes2-3 cups of beef stockFresh, flat leaf parsley3-4 heads of garlic4 tablespoons dijon mustard2 tablespoons grated horseradish2 tablespoons olive oilSalt and Pepper to tasteStart by browning your short ribs in the olive oil in a heavy-bottom pot, pan, or dutch oven. Spend about 20 minutes developing a nice crust over all surface areas. Remove the browned beef from the pot and set aside.Thinly slice your onions and add them to the pot. Bring the heat up to medium high and cook the onions until golden brown, about 20 minutes. Return the beef to the pot atop the onions. Add the beef stock so that the liquid comes halfway up the sides of the beef. Bring this to a simmer, cover, and simmer on the stovetop for 3 hours.At this point, start the polenta (recipe below)Quarter your potatoes, and remove the cloves of garlic from their papers. Add these to the pot and simmer for an additional 1-1.5 hours. When the polenta is finished, plate portions of it and allow to cool at room temperature. Remove the short ribs and potatoes from the sauce and set aside. Gently stir in the dijon mustard and horseradish until it is fully incorporated into the sauce. Rest a portion of short rib atop the polenta. Gently set in potatoes on either side of the meat, and spoon approximately a half cup of the mustard sauce over the meat. Coarsely chop the parsley and garnish the plate generously. Polenta recipe-1 cup of coarse-ground cornmeal4 cups of water.75 cups beef stock1.5 tablespoons butter/ghee1 teaspoon saltCombine the water, salt, and cornmeal in a pan. Bring this to a simmer and stir vigorously to combine to a normalized consistency. Barely simmer for an hour, until the cornmeal is fully hydrated with a supple, soft texture. Add the beef stock and stir to incorporate. Once a smooth, soft consistency is achieved, stir the butter/ghee into the warm gruel.

To help celebrate Jamie being back in town, Matt makes French onion soup, braised beef short ribs, and Yorkshire pudding

Today's recipe is The Best Beef Short Ribs.Here are the links to some of the items I talked about in this episode: #adClassic Method for Cooking the BEST Short RibsInstant PotTongsOil MisterAir FryerBroiler Safe Baking SheetBalsamic GlazeHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

Rach's short ribs with fried rice!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

THE PHO QUE PODCAST IS WHERE VIETNAMESE-INSPIRED NOODLE SOUPS--PHO--AND BARBEQUE--QUE--ARE THE PURVIEW OF THIS PODCAST. IN THIS EPISODE I'M GOING TO PREPARE A SMOKY TREAT THAT'S HARD TO GET RIGHT. TODAY'S EPISODE IS ALL ABOUT TENDER AND DELICIOUS BEEF RIBS.

Rach's short ribs with fried rice!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dr. Don and Professor Ben talk about the risks of cooking short ribs after a 12 hour delay at room temperature. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Instant Pot Short Ribs (Pressure Cooker) | Tested by Amy + Jacky ComBase Evaluating Microbial Safety of Slow Partial-Cooking Processes for Bacon: Use of a Predictive Tool Based on Small-Scale Isothermal Meat Inoculation Studies | Journal of Food Protection

In this episode, the guys take on the ever-wonderful beef short ribs. This dish exceeded our expectations for sure and combined with Bacons creamy polenta it was a smash. Give it a listen as we dive into the beef supreme dish.

San Leandro Police Chief Abdul Pridgen recaps his first year heading the department, moving to San Leandro, surveillance cameras, and his plan for retaining officers and recruiting the next generation, in a wide-ranging conversation with Lee Thomas over GrilleeQ short ribs, BBQ shrimp, corn-on-the-cob, and smoked peaches.

A couple weeks ago, Rachel Belle hosted a LIVE Your Last Meal show at THING, an arts + music festival in historic Port Townsend, Washington. Her first guest is blues rock musician Ian Moore, who's put out 11 full length albums, and toured with folks like the Rolling Stones, Bob Dylan and ZZ Top over the span of his 30 year career. Ian's from Austin, Texas and, living in the Pacific Northwest, he desperately misses Tex-Mex food, something Rachel can relate to as a burrito obsessed, native northern Californian who still hasn't found one she loves in Seattle. Up next, Jon Heder, best known for his starring role in Napoleon Dynamite! The film is famous for its references to tots and mispronounced quesadillas and a llama named Tina who refuses to eat her food. Jon regales us with tasty behind-the-scenes stories and shares his experiences with eating competitions while living in Japan. Follow along on Instagram! This episode is sponsored by: Ooni Pizza Ovens, the world's first portable pizza oven company! Rachel Belle has been making incredible, chewy, bubbly, melty pizzas in her Ooni for more than three years. If you want to make the best homemade pizza of your life visit: www.ooni.com/yourlastmeal Safe Catch is the first and only seafood brand to invent a proprietary technology that can test every individual tuna and salmon for a strict mercury limit.Find Safe Catch products in 12,000 stores nationwide and at safecatch.com. Get 15% Off your order with code YOURLASTMEAL* Pure Cravings is a world-leading, premium new pet food brand that's on a mission to protect cats from mercury. Find Pure Cravings products online at purecravings.com. Get 15% Off your order with code YOURLASTMEAL* *This offer excludes subscriptions and cannot be combined with any additional offers. Free shipping to the continental US.See omnystudio.com/listener for privacy information.

This podcast is sponsored by Kitchen Remodel Rockstar. If you are ready to get started planning a dream kitchen, no matter how small or big....join KRR today for just $97 mo. It's a women-only, practical and fun way to design your kitchen remodel. Whether that's a full custom kitchen, a new build, DIY or a reface...we are the BEST place to start. Save time, money and frustration by creating the perfect Design From the Inside Out! click here to sign up and have your new design in under 2 weeks! And if you want to contact the show or send me a recipe to cook on the air, shoot me an email camille_L@sbcglobal.net

This podcast is sponsored by Kitchen Remodel Rockstar. If you are ready to get started planning a dream kitchen, no matter how small or big....join KRR today for just $97 mo. It's a women-only, practical and fun way to design your kitchen remodel. Whether that's a full custom kitchen, a new build, DIY or a reface...we are the BEST place to start. Save time, money and frustration by creating the perfect Design From the Inside Out! click here to sign up and have your new design in under 2 weeks! And if you want to contact the show or send me a recipe to cook on the air, shoot me an email camille_L@sbcglobal.net

Welcome to another episode of the Food Origins Podcast! This podcast is dedicated to our Mother, Yuriko who passed away in 2019. I was fortunate enough to sit down with my one and only sibling; my brother Michael Sands. Mike is a self-employed web developer and an accomplished martial artist in the styles of Kuk Sool Won, Judo and Brazilian Jiu Jitsu. Before settling in his now hometown of San Diego, we were born and raised in San Francisco, California. Mike spent many years traveling all over the world including a year in Japan. We discuss what is was like growing up mixed race Japanese/Caucasian , bullying and Asian hate regarding food and some of the dishes our Mother used to make for our family, friends, neighbors and school. We also spoke about some of Mike's traveling destinations that include Europe & Southeast Asia , monkeys stealing your food and working in the bustling restaurants of Los Angeles.  Featured are some of Mike's favorite local San Diego restaurants and his favorite recipe for Short Ribs. *SHOW NOTES for this episode will be on my website:https://www.foodoriginspodcast.comSpecial thanks to Hendo Studios

The 'Godfather of the Grill' Ted Reader makes Red Wine Maui Short Ribs!

We explore just the precipice of whether violence and love can coexist. Listen more to hear our thoughts and encouragement to explore beloved author, bell hooks's, "All About Love: New Visions," which discusses aspects of love in modern society. We also recommend Ly Tran's memoir, "House of Sticks," that recounts her journey from war-torn Vietnam to Queens, NYC, and the power we have to alter and fight against the odds for a greater opportunity. We shift our conversation to a lighter note on Netflix's, "The Adam Project," that explores the frailty of time and the dynamic between our current self in relation to our kid self. NPR'S Book of the Day: Remembering bell hooks and 'All About Love' Books by bell hooks: Teaching to Transgress: Education as the Practice of Freedom, Feminist Theory: From Margin to Center, Feminism is for Everybody, All About Love: New Visions Brittney Cooper's TED Talk: The racial politics of time Reach and Teach in San Mateo Crying in H Mart by Michelle Zauner Earth Day on April 22 Jane Fonda's quote from Netflix's Feminists What Were They Thinking? "Most girls, we're feisty when we're young before puberty sets in. And it's when the specter of womanhood begins to loom on the horizon, you have to stuff anger...you know, you have to be a good girl. Well, all your life, people are saying, "Be a good girl." Well, that implies that you're not naturally good." Netflix's Yes Day Year of Yes: How to Dance It Out, Stand In the Sun and Be Your Own Person (book) and My year of saying yes to everything (TED Talk) by Shonda Rimes Steak Marsala recipe served with mashed potatoes Rachel Ray's Short Ribs with Pasta e Fagioli --- Support this podcast: https://anchor.fm/naoness/support

I'm back with another “Currently Loving” - a round-up of everything I love when it comes to food, mindset, and lifestyle.    links to everything mentioned today   In today's episode, I start off by sharing current shows I am loving and why renting movies at home is low-key worth it. I also talk about my current faves including my favorite mocktail mixers from bubble goods (and why I am over alcohol), my current fave podcast, and what I am doing with my brand new skincare routine!      In this episode, we cover:   Life updates and shows I am loving [0:38] Currently Loving Food: mocktail mixers, smoothies, short ribs [8:08] Currently Loving Mindset: Jay Shetty podcast, Big Sean and building practices that help you stay rooted  [18:09] Currently Loving Lifestyle: First Aid beauty, custom blend skincare, sunscreen, and self tanner [22:35]   Connect with Cassidy: cassidyeats.com  www.instagram.com/cassidyeats 

Today's recipe is The BEST Way to Cook Short Ribs (Instant Pot Then Air Fryer!).Here are the links to some of the items I talked about in this episode: #adTime Management Insider PodcastClassic Method for Cooking the BEST Short RibsInstant PotTongsOil MisterAir FryerBroiler Safe Baking SheetBalsamic GlazeHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo

Jeff Lockwood makes short ribs three ways - red braised, 48-hour sous vide, and chili.

Simply put: This is a dystopian Christmas dinner. We've got guest co-ho Brian (aka Evie's husband now!) sharing in a low-effort, only-slightly-sad holiday feast courtesy of Trader Joe. Not every dish is a gift, but at least one cheesy pick could be considered the reason for the season. Not on the menu but certainly on our minds: TJ's floor wine, why side dishes are the real star of the holidays, and the tragedy of the Star Wars Holiday Special. 

Stacie and Mia try slow-cooked short ribs with gremolata sauce by Travis Lett for Bon Appetit. Recipe: https://www.bonappetit.com/recipe/slow-cooked-short-ribs-with-gremolata

What would you do if it was your very last day at work? Tell people to bug off? Have a party? Kinda fun to think about. Make some awesome short ribs too.

How to find a Halloween Costume & The Top lawn decoration this year! Is it time to hit the panic button in Leafs Land?? Mask Mandates and vaccine passports ending in the New Year? Need a treat for Halloween? Here's a Trick to Short Ribs from Ted Reader. And more Randumb Facts

Escape the madness of the Scalfani Cinematic Universe into a Zen paradise of a well-made long-form Podcast! Pink Chicken and The Lazy Man return to their original art form as Jack tries to deform his mum's Short Rub recipe with Monk Fruit instead of real Sugar.  CLICK HERE to watch the episode along with us!

Morgan Mack-Rose, the executive director of the San Leandro Improvement Association, chats with Lee Thomas over GrilleeQ short ribs, grilled squash and tomatoes, and hot links, about her ideas for a more vibrant downtown, and the need for city officials to be more ambitious in their vision for San Leandro.

Meat Livestock at Willow Brook Farms enjoy the fresh Millerton air, raised with their health and wellness as a priority in a relaxed outdoor environment. The high quality beef sold at the Farm Store comes right from the farm's pasture fed, grain finished Wagyu-Black Angus cross cattle, with a selection of half and whole steers for sale. Pork is also available, produced from an average of 20 pigs that reside on the farm each year. The pigs enjoy whole milk from the farm's diary cows and are never subjected to additional hormones or antibiotics.  Beef available includes: Beef Hot Dogs, Beef Jerky, Bones, Brisket, Chuck Eye Steak, Chuck Roast, Eye Round Roast, Flank Steak, Flat Iron Steak, Hamburger Patties, Ground Beef, Hangar Steak, Heart, Kabob/Stew Meat, London Broil, Oxtail, Porterhouse, Rib Steak with Bone, Rib Steak Boneless, Shell Steak with Bone, Shell Steak Boneless, Short Ribs, Sirloin Steak, Skirt Steak, Smoked Garlic or Cheese Sausage, Smoked Kielbasa, Smoked Snack Sticks, Summer Sausage, Tenderloin, Tongue, and Top Sirloin Roast Pork available includes: Baby Back Ribs, Bratwurst, Breakfast Sausage Links, Breakfast Sausage, Canadian Bacon, Chorizo, Ground Pork, Ham Steak, Hot Dogs, Italian Sausage (Sweet and Hot), Kielbasa, Knockwurst, Liverwurst, Pork Belly, Pork Chops, Pork Loin Roast, Pork Shoulder/Pork Butt, Spare Ribs, Smoked Bacon, Smoked Flavored Bacon, Smoked Ham Steaks, and Tenderloin Dairy Willow Brook Farms is the comfortable and spacious home to an average of 120 Holstein-Friesian and Jersey dairy cows, pedigreed and registered for shows. Willow Brook is also one of eleven farms partnered with Hudson Valley Fresh to produce the highest quality dairy possible, including whole milk, low fat milk, fat free milk, and chocolate milk. Following the strict Hudson Valley Fresh guidelines designed to maintain the health and quality of life of the cows as well as a superior product, the milk goes through just 36 hours between cow and service, is free from antibiotics or hormones, and must have a somatic cell count of under 200,000. The somatic cell count measures food safety, the higher the number the higher the risk of bacteria. Willow Brook Farms cows however, average at safe and low 100,000. Fruits & Vegetables Beyond our always in-demand corn, The Farm Store provides fresh, seasonal vegetables to brighten up any meal. Pick up plump heirloom tomatoes for a perfect Caprese salad, or a pack of pop-in-your-mouth cherry tomatoes - a sweet summer snack. When it comes to autumn decor, nothing beats our wide array of heirloom and Cinderella pumpkins mixed in with an eclectic selection of our ornamental gourds. This season Kenneth will also be planting potatoes, broccoli, cauliflower, and the ever popular Brussels sprouts (ready to be roasted!)Market Gifts Throwing a party? Stocking up the pantry for summer? Or looking for inspiration for your next family meal? At The Farm Store, more is more, and though the shop may appear small on the outside, inside the shelves are stacked high with our favorite products from friends and local vendors from across the Hudson Valley. Whether planning an intimate picnic or preparing for a packed house of weekend guests, The Farm Store has you covered from hostess gifts to wine selections to apéritifs and hors d'oeuvres, and freshly baked cookies, pies and tarts. Discover your new favorite pinot noir, maple syrup, hand cream or jewelry line, jam, jelly, honey and hummus, olive oil, pair of oven mitts, salsa, seasoning, or one of our selection of cookbooks, like “Farmhouse Rules” by Food Network star Nancy Fuller who held her book signing at the Farm Store. Are you surrounded by pumpkins of all shapes and sizes? Can you see a heard of cattle grazing in an open pasture? Are your taste buds tingling for a scoop of Bart's Homem

JP and Mea interview Mea's 99-year-old great-grandmother in this episode about her 68 years of marriage and the keys to a long relationship.

WOOOOO HOOOOO! Nate and his guests, Sylas and Jen, make the most delicious short ribs ever! They talk s*@t on their beloved over achiever neighbor(Mike Rhodes), discuss American Express Travelers Checks, weird electro-bass 80's soundtracks, and orange cats. They also deep dive into 1984's Romancing the Stone, staring Kathleen Turner, Michael Douglas, and Danny DeVito! #romancingthestone #dannydevito #michaeldouglas #kathleenturner #Robertzemeckis #80smovies #shortribs #dinnerandamovie #beefshortribs #dinnerideas #beef --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/dinnerwithnate/message Support this podcast: https://anchor.fm/dinnerwithnate/support

We don't talk about anything for about 30 minutes. --- Support this podcast: https://anchor.fm/robofudge/support

In this week's episode, Ken and his special guest host, "Docta" Andraé Jones, talk about BBQing short ribs and the ways to make them come out delicious and flavorful. Plus, Ken interviews David Gonzalez of Arizona BBQ Outfitters to talk about outdoor equipment and kitchens. (Aired September 6th, 2020) --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

We start off this week's episode with a little insight into what goes into the intro every week for you guys. After a bumpy start, we hop right into last week's tournament recap before making our picks and previewing next week's tournament. In the middle of the episode we go on a long tangent about smoking meats before wrapping up the episode with a special edition of Hot Spits and Loud Noises, all the songs picked were from Boy Bands! Enjoy!

BONUS COOKALONG RECIPE: BEER-BRAISED SHORT RIBSLearn to make this BBQ classic with our pause-anytime Tom Kerridge recipe. Find it here: https://www.bbcgoodfood.com/recipes/beer-braised-short-ribs See acast.com/privacy for privacy and opt-out information.

In our 13th episode, we take a look at a great love story that never was--Rose Nylund and Dr. Jonathan Newman. Dorothy and Blanche stumble through dinner with this esteemed doctor who also happens to be a little person.

Four internet friends talk about food, beverages, dragons, mayonnaise, eggplant parm, mustard, and our respective signature dishes.Time Codes0m: Rework2m: Camp and Van5m: Sense of Time6m: What are we drinking?10m: Jay's Coffee14m: Cash21m: Take a Note ASMR Edition25m: Ships are Big30m: Eggplant Parm (

Start by preheating your oven to 375° make space in your oven by moving one rack to the very top of your oven and one rack to the very bottom of your oven. Make sure to listen to full episode for more

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he’s best known for is as a chameleon—he’s successfully worked in radio, print media, cookbook publishing, TV, and teaching.... Read More ›

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he’s best known for is as a chameleon—he’s successfully worked in radio, print media, cookbook publishing, TV, and teaching.... Read More ›

Season 1, Episode 1: MyLecia documents her Valentine's Day experience at The Howard Theater and her amazing meal. She then goes on to introduce her beautiful sons and bring you right into her world as a busy mom of 2.

Good News! Gold stars. 24 days of home schooling. Wearing a mask. New Music by twenty one pilots. Drake's house. Chicken salad. Lasagna. Short Ribs. Cinnamon buns. We are showing how much we care by staying isolated. It's a weird way to show love but that's what it takes for now. Hit subscribe we're with you every step of the way. Take it easy on you.

Justin Picard from Cello Ristorante (Allegretto Vineyard and Resort) in Paso Robles(2700 Buena Vista Dr #102). We talked about how he arrived here on the central coast, cooking philosophy, and we made some friendly shoutouts. After our conversation we break down how to Slow Braise some Short Ribs. And everyone it is very approachable. Check out just on Instagram www.instagram.com/@chefjustinpicard Make Reservations at https://www.allegrettovineyardresort.com (805)3692500 Instagram www.instagram.com/@allegrettovr Drew Hudson artandwinemagazine.com Local Pasta at Etto pastifico co, tin city ettopastificio.com Instagram www.instagram.com/@ettopastificio --- Send in a voice message: https://anchor.fm/ChefsTalkingChop/message

This episode is about meeting the new owners of Azul, getting to know a little about them and what their vision is for the restaurant. I talk with Lucy, Tomas and Chris about the changes going on with the menu, adding a happy hour with happy hour food, a brunch is now being served. Azul servers so much more than seafood, if you haven't been you need to go visit and explore the new menus.

Faith and the gang share restaurant hot spots in this favorite from the archive, and Alex Province introduces Saumur, a lovely French white wine under $20. Fresh, with the right amount of acidity, it somehow worked with short ribs. Plus, Boston-based chef Matt Jennings joins the party to talk about his new cookbook celebrating New England, Homegrown. Get Matt’s recipes for Milk-Braised Chicken with Spiced Rice, Short Ribs with Moxie Beans, and a phenomenal Chocolate Beet Cake with Chocolate-Orange Glaze.  Support the show.

Eat & Drink with Ali Hassan & Marco TimpanoComedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.This weeks episode: PAPER PLANE & SHORT RIBSSocial Media:Twitter: @podcasteatdrinkInsta: @podcasteatdrinkemail: podcasteatdrink@gmail.comAli & Marco talk about:PAPER PLANE3/4 oz Bourbon3/4 oz Aperol3/4 oz Amaro (Nonino or Montenegro)3/4 oz lemon juiceGet your shaker and your money maker, pour the above ingredients into your ice filled shaker. Give it a turbulent shake as if your plane were flying into the Bermuda Triangle. Grab your trusty couple glass, pour it in, garnish with lemon, a paper plane or whatever tickles your fancy. Sit back, put your feet up and enjoy it as if you were in First Class. Special shout out to Sam Ross for inventing this cocktail that Toronto loves . (come on our podcast man).MEXICAN-INSPIRED SHORT RIBSDust off your slow cookers for this one!In your slow cooker, add the following:7-10 short ribs (depending on the size of your slow cooker)1 red onion, minced6-8 garlic cloves, smashed and minced2 ripe, medium-sized tomatoes, choppedOR 4-5 tomatillos (from a can)1 tbsp tomato paste10 sprigs of thyme1 1/2 tsp dried oregano1 pasilla chili (or other dried, whole chilies)1 tbsp paprika1 tbsp cumin seeds1/2 tbsp ground coriander1/2 cinnamon stick1/2 tsp red chili flakes (or to taste)Salt to tasteCook this for 4 hours on high or 8 hours on low....and NOW YOU GOT OPTIONS!remove bones and extra fat, and toss the meat with some riceshred the meat and use a filing in a tacos, on a tostada or in a lettuce wrapplate the big chunks with sauce in a place with mashed potatoesOR just eat all the ribs directly over the slow cooker, and when someone asks about them say "Ribs? What Ribs? You're crazy."If you liked this episode: Rate, Review & Subscribe and tell your friends.If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do! See acast.com/privacy for privacy and opt-out information.

Welcome to Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! I’m super excited about my guests from the award-winning Americana/Folk duo, Julie Amici and Dean Mueller. They are the 2019 recipient of the Cascade Blues Association “Back What You Believe In” award. This award is given to a group or individual who has gone above and beyond to demonstrate a commitment to the blues community. Full Episode Link: https://soundcloud.com/martismusickitchen/julie-amici-dean-mueller-mmk-eps2-30-braised-short-ribs-live-performance-giving-back “We brought that idea to the Oregon Music Hall of Fame, and they let us partner with them. So we started the program within that organization. ... We just try to bring professional, live shows that we would have at the theatre, or other places that have super-high-quality shows and bring them to senior centers, and other places where there is no way they could see a show like that.” Dean is a bass player, major foodie, and curator of music at the award-winning Lake Theater & Cafe. He strongly believes in knowing where his food comes from and uses local sources whenever possible. Today, he’ll prepare his traditional Christmas dinner, Roasted Bone Marrow and mouth-watering Porcini Braised Short Ribs with Rosemary Mashed Potatoes. We’ll learn the secret to making his flavorful mashed potatoes, and will taste wine from three of their favorite local wineries. How did this duo cultivate such a network of musicians that give back to communities from Portland to the coast? Follow me into this fabulous kitchen . . and let’s find out! Website: julieamici.com Facebook: https://www.facebook.com/julieamici/ YouTube: https://www.youtube.com/user/rippingglass/featured Instagram: https://www.instagram.com/julieamici/ Marti’s website: http://MartiMendenhall.com Marti’s Patreon: http://Patreon.com/MartiMendenhall Marti’s Music Kitchen Facebook: https://www.facebook.com/MartisMusicKitchen/ #Dean Mueller #JulieAmici #Bass #CascadeBluesAssociation #Award #portland #LakeTheaterCafe #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe #PDXEats #ChristmasDinner #RoastedBoneMarrow #HolidayShortRibs #HolidayDinner #Blues #Country #AmericanaFolk #KingFisherSaltWorks #Manazanita

Marti's Music Kitchen - from the award-winning Americana/Folk duo, Julie Amici and Dean Mueller. They are the 2019 recipient of the Cascade Blues Association “Back What You Believe In” award. Today, Bone Marrow and Braised Short Ribs with Mashed Potatoes and a Live Performance! julieamici.com https://www.facebook.com/julieamici/ https://www.youtube.com/user/rippingglass/featured https://www.instagram.com/julieamici/ http://MartiMendenhall.com http://Patreon.com/MartiMendenhall Roasted Bone Marrow - Serves 2 4-8 beef marrow bones 1 minced shallot handful of mined parsley lemon juice extra virgin olive oil sea salt 1 baguette olive oil Preheat oven to 425 degrees. Put bones, Salted and cut side up, in ovenproof skillet. (use a skillet to capture the fat that will run out of the bones). Cook about 15-17 minutes until marrow looks caramelized and yummy but not running out of the bones. While bones are cooking slice baguette into rounds and drizzle one side with olive oil. Place in the oven for 5 minutes to toast, keep an eye on them so they brown but do not burn. Combine shallots and parsley in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle over parsley mixture until leaves are just coated. Plate each serving by arranging bones on the plate topped with shallot-parsley mixture and toasted baguette. Spoon marrow out of bones with dressing and onto the toast. Dip the toast in the pan drippings also, because it's so good! Sous Vide Mashed Potatoes with Garlic and Rosemary 2 pounds Yukon Gold 5 cloves garlic 3 sprigs rosemary 4 oz unsalted butter 1 cup whole milk 2 teaspoons sea salt Instructions Set your sous vide to 194 Rinse and peel the potatoes. Thinly slice them into 1/8-inch pieces. Smash and peel the garlic cloves. Seal the potatoes, garlic, rosemary, butter, milk, and salt into a zip or vacuum seal bag and cook until the potatoes are tender, about 1.5 hours. (you may want to put the rosemary in cheesecloth so you don't have to pick out little bits later) Open the bag and pour the liquid through a sieve into a small bowl (reserve for later). Discard the rosemary. Empty the potatoes into a large bowl and mash them or use a potatoe ricer or food mill. Gently whisk the melted butter and milk back into the mashed potatoes to get a smooth and creamy texture. Porcini Braised Short Ribs 2.5 lb beef chuck short ribs (approx 4 ribs) Salt & Pepper to taste 1 Yellow Onion 1 rib of celery 1 medium-size carrot 1 handful or dried Porcini Bacon fat 4 cloves sliced garlic 1 cup red wine 1 cup beef bone broth 1 t coriander seeds 1 bay leaf 2 Sprigs of Thyme Coat the short ribs liberally with Salt and pepper. Heat up bacon fat or oil in a cast iron pan over medium high heat. 1. Season the short ribs all over with salt and pepper. 2. Dice the onion, carrot, and celery. 3. Place the coriander seeds in a small piece of cheesecloth and tie with kitchen string to form a sachet. 4. Rehydrate Porcini in a bowl of hot water (save the water) 5. Heat some bacon fat or oil in a skillet and sear the ribs on all sides. 6. After searing, remove the ribs from the skillet and add to the crockpot on top of bed of onion, celery, and carrot. 7. Deglaze the pan with the red wine and scrape all the good bits from the pan and put the liquid in the crockpot. 8. Add the porcini, porcini water, and bone broth to the crockpot until liquid level is near the top of the short ribs. 9. Add the sachet, thyme, garlic, and bay leaf. 10. Set Crock pot on high until bubbling and then set to low and cook for 8-10 hours. Remove ribs and set aside. Skim off some fat if desired and heat the remaining liquid on high in the crockpot or a pan until it is reduced to the desired consistency. You can whisk in some flower if you want a thicker gravy. Prepare the each plate by placing a rib on a bed of mashed potatoes and top with the desired amount of gravy & vegetable mixture. ENJOY!

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he’s best known for is as a chameleon—he’s successfully worked in radio, print media, cookbook publishing, TV, and teaching.... Read More ›

This week on the HowToBBQRight Podcast, we talk about Malcom’s gumbo recipe (3:48) and a Wagyu Sirloin he grilled for dinner one night (9:52). Then we talk about his Brown Sugar Chipotle Flanken Short Ribs recipe he cooked for a video this week (15:99) and Malcom talks about what he would do differently (20:31). Then we talk about sourcing Meat (25:10), what he looks for in a brisket (28:08) and why he stays away from WalMart beef (32:21).

The Chef Boys welcome their first special guest, comedian Blake Wexler (http://www.twitter.com/blakewexler) as Brendan returns to the kitchen to make polenta and short ribs with a side of asparagus. Blake talks about being a picky eater and trying to get over that and the discussion quickly devolves into a debate on which is worse, Italian American culture or Irish American culture. The Boys discuss MSG, gluten allergies, sous vide cooking, and the big trash fire in Central Pennsylvania that will never go out.

Invitada Jefas PR / Crema de Batata Mameya con Short Ribs Rostizado

Invitados PR Eats, SAC PR / Pastelon de Short ribs y Bechamel de 7 quesos

I det tolfte avsnittet av Burgerdudes Podcast pratar vi med Flippin' Burgers grundare Jon Widegren om hållbarhet, varför hösten är bäst för råvaror, vad han egentligen tycker om influencers och framtidsplanerna för restaurangen Dogfood. Stort tack till våra samarbetspartners Bun Meat Bun samt Rockin' Grill, och alla hjältarna som stöder oss på Patreon.com/burgerdudes! Utan er hade vi aldrig kunnat göra denna podcast. Vårt nästa avsnitt kommer att släppas den 9 augusti.

Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at http://www.ciaprochef.com/modena/ A diner doesn't need a knife to enjoy Massimo Bottura's sous-vide short ribs. Borrowing a lacquering technique from the Japanese kitchen, the famous chef finishes these fork-tender pork ribs with several layers of balsamic glaze.

What an action packed show!! Councilwoman At Large Debbie Ortega, Hop Alley and chef Sean Lauer, A Notte Denver with chef Marielle D'Onofrio, Pasture Provisions, Parker Pastures, Spangalang Brewery, Bruz Beers, The Block Distilling Co., and more! Tune in every Saturday night from 6-8pm on Denver's Talk Station 630 KHOW and on The Modern Eater Facebook live to see all the action as it happens in Studio Kitchen Colorado!

The gang shares more restaurant hot spots (shout-outs to Old Wethersfield Country Store, Taste of China, ON20, Heirloom, Pierre's, Forbidden City Bistro, and more!) And Alex Province introduces Saumur, a lovely French white wine under $20. Fresh, with the right amount of acidity, it somehow worked with short ribs. Plus, Boston-based chef Matt Jennings joins the party to talk about his new cookbook celebrating New England, Homegrown. Get Matt’s recipes for Milk-Braised Chicken with Spiced Rice, Short Ribs with Moxie Beans, and a phenomenal Chocolate Beet Cake with Chocolate-Orange Glaze. Support the show.

Chef Jeremy Manley "San Diego's Sustainable Chef" who shares how to make his Braised Short Ribs Poutine Recipe, that features French fries covered in a rib gravy and cheese curds. Jeremy is the executive chef and owner of Jeremy’s on the Hill California Style Bistro, located in Julian, San Diego’s mountain destination. See his Jeremy's Recipe here: https://blendradioandtv.com/listing/braised-short-ribs-poutine/ Music featured is "Tough Cookie" from the Red Omen album by Ed Roman. www.EdRoman.net

S1E38: Pub Burger Fervor Recipe: Sweet short rib pub burger on a ciabata roll with butter lettuce, avocado, and lemon-arugula side salad Get full ingredient lists Sunday mornings, plus calorie and macronutrient counts for all CWM recipes, on my Patreon page! For tonight's recipe, you'll need: EQUIPMENT: lg mixing bowl, lg pan, colander, dish towel (optional), cutting board, sharp knife, bread knife BASICS: salt, pepper, olive oil MEAT: 1 lb boneless short ribs (bone-in OK) PRODUCE: 2 cups baby arugula, 1/2 lemon, 1 head butter lettuce, 1 ripe avocado, 1 yellow onion CANS & JARS: soy sauce, white cooking wine DRY & PACKAGED: 2 ciabatta rolls

S1E22: One Rib To Rule Them All Recipe: Foil Pack Red Wine Short Ribs with Sweet Potato-Carrot Smash and Brussels Sprouts Get Sunday Morning Ingredient Lists, plus macro-nutrient and calorie counts on my Patreon page! For tonight's recipe, you'll need: EQUIPMENT: large mixing bowl, cutting board, sharp knife, 1 large pan, 1 md pot, 3 ft sheet of aluminum foil, sm baking tray, tongs, stirring spoon BASICS: salt, pepper, olive oil MEAT: 1 lb bone-in or boneless short ribs PRODUCE: 1 large sweet potato, 1 large carrot, 1 celery stalk, 1/2 yellow onion, 5-7 Brussels sprouts, 3-5 cloves garlic CANS/JARS: 2 tbsp honey SPECIALTY: 1/2 cup red cooking wine (cabernet sauvignon preferable) OPTIONAL: 1/2 cup milk or cream ADD'L SEASONINGS: garlic powder

NWP welcomes Ali Rosen! Ali Rosen is the founder and host of Potluck with Ali Rosen, a television show and website dedicated to sharing the best and brightest in food. Potluck airs on NYC Life and its videos have appeared on HuffPost, Edible, and People. Ali was named as one of Forbes Magazine's 30 Under 30 for Food & Drink. She has also written for sites including Bon Appétit, Epicurious, Fodor's, and Refinery 29. Potluck was nominated for an Emmy as well as two IACP awards and Thrillist said Ali had one of the coolest jobs in food (she agrees). She is from Charleston, South Carolina, but currently lives in New York City.  Author Ali Rosen has put a long career in the food world to use, drawing on chef and restaurant secrets for easy dishes that will have friends begging for the recipe. Must-have dishes include:  · Pimento Cheese and Crab Dip · Snap Pea Salad with Parmesan and Bacon · Pistachio and Anchovy Pasta  · Short Ribs with Quick Pickled Shallots · S'mores Bars  Each recipe includes a note called "How to Bring It," for make-ahead, reheating, and transport instructions. Flavors are designed for maximum impact, but won't take hours to cook, or require special ingredients. Have dinner with the neighbors, sit down to a picnic in the park, or bring a dish to the school luncheon. They come together easily, hold well, and travel beautifully. They'll have you rethinking the potluck.  http://potluckwithali.com    

We've got more restaurant hot spots to share this week, along with a lovely French white wine discovery under $20. Plus, Boston chef, Matt Jennings, joins the party to talk about his beautiful new cookbook celebrating New England, Homegrown. Get Matt’s recipes for Milk-Braised chicken with Spiced Rice, Short Ribs with Moxie Beans, and a phenomenal Chocolate Beet Cake with Chocolate Orange Glaze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Braising is a simple, uncomplicated cooking technique that doesn't require special skill or know-how, just time. Herein is the irony of “time” in the braising method: It requires very little active cooking once it's in the oven. Enjoy these Cabernet and jalapeño braised short ribs with a cilantro lime gremolata! The post Cabernet and Jalapeno Braised Short Ribs with Cilantro Lime Gremolata appeared first on Life At The Table.

Arthur Schwartz  was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he’s best known for is as a chameleon—he’s successfully worked in radio, print media, cookbook publishing, TV, and teaching. Today Arthur... Read More ›

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Braised Short Ribs. Ingredients 10 lbs. boneless beef short ribs, trimmed of excess bones removed and trimmed of excess fat and gristle 1/4 cup vegetable oil 5 large onions, sliced 1 tablespoon tomato paste 12 medium garlic cloves, peeled 1 quart red wine 1 quart veal demi 6 large carrots, peeled and cut crosswise in 2-inch pieces thyme/bay leaf/parsley wrapped in cheesecloth salt & pepper DirectionsPreheat oven to 300 degrees. Pat beef dry with paper towels. Add salt and pepper. Sear all beef till golden brown in rondeau.Reduce heat to medium. Add onion and cook, stirring often, until softened and barely browned. Takes about 12-15 minutes. If onions darken too quickly, add 1-2 tbsp water to pan. Add tomato paste and stir constantly until it browns on sides and bottom of pan, about 2 minutes.Add garlic and cook unit fragrant, 30-60 seconds. Turn heat up to medium-high. Add wine and simmer, scraping up fond from sides and bottom. Simmer until reduced by half, 8-10 minutes. Add veal stock, carrots, cheesecloth of herbs. Add beef and any juices in the bowl. Cover and bring to a simmer. Transfer to oven and cook 2 to 2½ hours, turning meat twice with tongs during cooking. When done, a fork will slip easily in and out of meat. Allow to cool when cooked. Remove short ribs and portion into resealable bags into a fish tub. Take the braising liquid and discard the cheese cloth herbs.Puree the half the braising vegetable to thicken the sauce.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Braised Short Ribs. Ingredients 10 lbs. boneless beef short ribs, trimmed of excess bones removed and trimmed of excess fat and gristle 1/4 cup vegetable oil 5 large onions, sliced 1 tablespoon tomato paste 12 medium garlic cloves, peeled 1 quart red wine 1 quart veal demi 6 large carrots, peeled and cut crosswise in 2-inch pieces thyme/bay leaf/parsley wrapped in cheesecloth salt & pepper DirectionsPreheat oven to 300 degrees. Pat beef dry with paper towels. Add salt and pepper. Sear all beef till golden brown in rondeau.Reduce heat to medium. Add onion and cook, stirring often, until softened and barely browned. Takes about 12-15 minutes. If onions darken too quickly, add 1-2 tbsp water to pan. Add tomato paste and stir constantly until it browns on sides and bottom of pan, about 2 minutes.Add garlic and cook unit fragrant, 30-60 seconds. Turn heat up to medium-high. Add wine and simmer, scraping up fond from sides and bottom. Simmer until reduced by half, 8-10 minutes. Add veal stock, carrots, cheesecloth of herbs. Add beef and any juices in the bowl. Cover and bring to a simmer. Transfer to oven and cook 2 to 2½ hours, turning meat twice with tongs during cooking. When done, a fork will slip easily in and out of meat. Allow to cool when cooked. Remove short ribs and portion into resealable bags into a fish tub. Take the braising liquid and discard the cheese cloth herbs.Puree the half the braising vegetable to thicken the sauce.

On today's show I teach you how to prepare a delicious and rather simple winter time comfort food dish....braised short ribs of beef in a rich red wine gravy...the recipe is posted at Harvest Eating..

Cooking@100MPH, Dog People Show

Playlist: Branchwater, Wake Me Up, Mama, The Sarah Lemieux Quintet, The Skies Stayed Blue, Spiritual Rez, Giving Her Love, Orb Mellon, What I’m Going To Do With You, Sugar Ray & The Bluetones, Short Ribs, Brandon Santini, What You Doing To Me, The Balkun Brothers, Slidin’ Butt, Hornbuckle, Slave To The Benjamins, Jason Ricci, Shakey’s Jump, Lazer Lloyd, Burning Thunder, The Lucky Losers(Cathy Lemon & Phil Berkowitz), Change In THe Weather, The Texas Horns, Soul Stroll, Funky dawgz Brass Band, Saints, Jonathon “Boogie” Long, Bad Day, Billy Iuso, Been Through Hell, Johnny Sansone, Once It Gets Started, Papa Grows Funk, Make It Right Now, Mike Zito, Subtraction Blues, Roots Of Creation, Oh Lord Brian Charette, Late Night Tv, Mojomatics,Soy Baby Win $100 Gift Card in our Feed Our Friends Contest:

In this episode of the Find Dining Podcast, Heather Lauer of CenPho.com recommends Beckett's Tablein Phoenix, where Chef Justin Beckett serves up New American dishes like Green Chili Pork Stew, Short Ribs, and Pork Osso Buco. We discuss and bacon s'mores, Arizona wines and Alice Cooper's Big Unit. Read more about Beckett's Table on CenPho.com Visit the Beckett's Table website Beckett's Table is located at 3717 E. Indian School Road Read Heather's book, Bacon: A Love Story Chef Chris Bianco runs Pizzeria Bianco Chef Nobuo Fukuda run Nubuo at Teeter House Check out Chef Silvana's Barrio Cafe Short Leash Hot Dogs and Mama Toledo's are moving in together Schreiner's Fine Sausage is a European deli Order a wine from Dos Cabeza Winery Heather recommends: Grilled Cheese with Pancetta Deviled Eggs Cheese and Bread Board Green Chili Pork Stew Short Ribs Pork Osso Buco Fig & Pecan Pie Chocolate Dipped Bacon S'mores Phoenix Dining Districts to Explore: Central Avenue and Camelback Road: "It doesn't really have a name, but this is the hottest spot in town at the moment." Roosevelt Row Arcadia Phoenix Food Events: Devoured Culinary Classic (March) Arizona Taco Festival (October) Chiles and Chocolate at the Desert Botanical Garden (November) Food Truck Fridays at Phoenix Market (Fridays) Food for Thought: Q: Which famous rockstar owns a sports bar/restaurant in Downtown Phoenix? A: Alice Cooper. Out of the Frying Pan Picks: Favorite Food Truck: Short Leash Hot Dogs Restaurant with the Best View: Compass Arizona Grill Favorite Mexican Restaurant: Tacos Atoyac Favorite Butcher Shop: The Pork Shop Favorite Place to Get a Burger: Luncha Libre

Bring excitement back into your daily mealtime routine.

Bring excitement back into your daily mealtime routine.

www.2minutechef.tv Chef Mario teaches us how to prepare and cook some delicious beef short ribs. Subscribe for more meals!