 Chili was one of the first meals that I really took to as a new home cook at the ripe old age of twelve. I had no fucking clue what I was doing. I knew there were beans and tomatoes and some beef and shit, but I figured it out on my own from there with relatively little help from my cooking teacher at the time, Food Network.
This is that chili, just a little grown up. You can mix and match your preferred chili bean into the recipe. I prefer kidney beans. There is also a call for a can of water later in the recipe to add some more liquid to the stewing process. If you have beef stock on hand, you can sub that in as well.
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 These potstickers that I have self deprecatingly named ‘White Lady’s Fried Dumplings’, are in no way meant to be authentic. These dumplings are a great way of using up produce in your fridge that is on their way out, as long as you can maintain a meat mixture with some stickage. Normally, corn flour is used as a binder. I had potato starch. A single package of gyoza wraps can make you close to fifty if you are careful while filing them. There are certainly more authentic recipes out there, but if you want to play around with your own mixture fillings, this is a good base to work from. They are best served with a shoyu tare dipping sauce, but my husband and I also enjoyed them on top of a noodle soup the next day. Enjoy! Ingredients
  Is it barbeque if you make it in the oven? I won’t make that decision. Barbeque is one of those American cuisines that can be as divisive as it is unifying. Most of us love a juicy piece of meat slathered in sauce or crusted in dry rub, but we all have opinions on how it should be done. So, if you think baking ribs in the oven is not barbeque, don’t call this barbeque. Call it cheating.
These ribs are both dry rubbed and sauced over the course of what can be a four hour prep time. I like to take the ribs out of my fridge about an hour before I apply the dry rub to allow them to come to temperature, and then let the dry rub sit for another forty-five minutes to an hour on the meat before cooking. The sauce we put together is very vinegar forward, so I would not recommend it for anything other than slathering the ribs. The sourness of the sauce is best employed as a glaze coating on the ribs. It will seem like too much when you taste it independently. |
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