head of cauliflower thin sliced capicola panko grated dried cheese of choice: parmesan, asiago, cotijo, etc
break down the cauliflower into big florettes. coat a small casserole liberally with olive oil. arrange the florettes in one layer, season. stuff slices of capicola in between them. toss a mixture of the panko and cheese on top, stuff in more florettes and repeat. add a little water to help steam the florettes. coat top liberally with the panko/cheese mixture, drizzle olive oil over and season well.
bake in oven covered for 30 min or so, until the cauliflower is fork tender, uncover and broil for 10 minutes to brown the top. serve.
in cambodia a cheap, flavor-packed dipping sauce is simple. salt, lots of it (large grind sea or kosher salt for us yanks), cracked black pepper, lots of it, and fresh lime juice. impossibly strong on it’s own. as a marinade, or dipper, amazing.
do this for your new year’s eve party trick:
buy some mexican queso fresco (or any local fresh cheese, not aged and salted). mix up the dipping sauce.
marinate the cheese wheel in the sauce. put on the plate with a baguette — do not wipe off the marinade, in fact, add more. done and done. happy new years campers.
great for christmas dinner sandwiches, or put right on the holiday plate. and this is what you’ll need:
beef rib meat, boned (try costco or aldi — it’s cheap) onions, sliced sliced jalepenos or chiles of choice garlic, chrushed tomato paste (i just got the best double tomato paste in philly at the italian market on 9th street) italian seasoning fresh rosemary dried chile flakes white wine
left over coffee butter chunks chix stoc
how you can do this (and best served a day or two after cooking):
in a large iron casserole, brown off each chunk of rib meat in oil, seasoning. remove. toss into the casserole tomato paste, italian seasoning, rosemary, salt, brown some, then add onions, jalepenos, pepper flakes and garlic. brown some, stirring frequently.
deglaze the mix with wine, and left over coffee.
throw in the browned rib meat. stir. cover with chix stock. let cook on low, covered, for a couple hours.
take out the rib meat, let cool. pull into hearty chunks. reduce the cooking stock, whisk in butter chunks off heat. strain if you want.
serve with roasted potatoes, gnocchi, egg noodles, whatever starch you prefer, and veggies of choice. sauce well.
unctious, sweet, coffee deep-flavored beef rib meat. from me to you.