I’ve gotten to thinking that Superbowl Sunday is also “official chili making day”. There seem to be a lot of Chili Cook-offs on Superbowl Sunday and per people who poll these sorts of things, it is in the top 4 or 5 “Superbowl Foods”. It makes for flexible meal times, eat when you like and can feed a crowd. This particular version uses boneless beef shortribs and after the 3+ hour braise, is melt-in-your mouth tender. It you are in to chili variations, this is definitely one to try!
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Today’s foodie theme is a Superbowl Challenge! I decided to come up with two savory and two sweet things that symbolize the (Northeast) New England Patriots and the (So Cal) Los Angeles Rams. Thiis wasn’t as easy as I thought it would be because … well, evidently I know very little about what is “typical” food in LA. For the “savory component for The Southern Left Coast, I decided to go with Fish Tacos with Quick Pickled Toppings, Cabbage, Avocado and Cilantro. Yummy but a total pain in the neck to eat!
Comfort Food FTW this cold Sunday afternoon. I think that short ribs are perhaps my favorite cut of beef — provided you had enough time to cook it low and slow, which I did for nearly 2 and a half hours. I’ve made a number of short rib recipes before (search the site, if you are interested) but this “Provençale” version is a new one for me, with Niçois olives. I’ve served it here with Crème fraîche mashed potatoes (no recipe), but would also go well with other potato styles or even butter noodles, dumplings or Spätzle, though that wouldn’t be all that traditional.