He settles on shortribs. The peppers go into the oven to roast.
The St. Brigid Farm beef ribs are browned.
The braising liquid is made.
The ribs go into the braise to slowly cook.
Those brown balls are dried limes, which add that "je ne sais quoi" element.
The peppers are roasted and soon peeled.
The braised ribs come in out of their bath.
The meat comes off the bone and goes into the peppers.
Finally, plated. A labor of love for you to enjoy.
We served a few other things this weekend, besides stuffed peppers. One was the tuna with those tender little bay scallops:
We used this giant sweet potato as decoration Saturday night, placing it on the front desk for all to marvel at. It's huge. Dinner for six at least. Placing a regular sized potato next to it doesn't show the reality of this monster. I'm thinking we should use it for a Sweet Potato Pecan Pie. Or three.
Sweet potato gone wild, eh?