I’m going to go out on a limb here and make a crazy generalization here: most men like beer. Obviously as a pint but if you can incorporate beer into any other part of their daily nutritious intake, I doubt they would mind.I’ve been quite successful over the years, braising my new best friend–short ribs–in wine and spices but not so much with beer. It was time for another shot. Using Goose Island’s Bourbon County Stout which brought tears to my friends’ eyes–apparently it’s pretty hard to come by and NOT meant for cooking with. Though I learned early on you don’t cook with cheap wine, so why wouldn’t the same apply to beer? Rare ale and all, this recipe might have achieved perfection.
Cooking is a labor of love. It’s about feeding people, bringing friends and family together and celebrating life. On a typical weekday night, life doesn’t allow the time for a 5-course meal, complete with sides. Generally a quick skillet dish or sauté will do. On the rare occasion, maybe a quick braise or homemade soup. During the week I live for speedy dishes and quick fixes. After a long day of work, I want to cook, eat and be in my pajamas in front of the TV as quickly as possible, before bedtime calls and a new day begins. But when I have time, on weekends or holidays, I like to take my time. Make a sauce from fresh tomatoes, not canned, take the extra time to whip some butter or churn some ice cream. The thing that makes a meal truly special, truly memorable is always in the details.