The Midget was known foremost for its barbecued ribs. One day Sammy got the idea to cut the meat off the ribs leftover from the night before and toss it in a pot of chili. Because most home cooks are not faced with loads of leftover rib ends, we’ve replaced them here with braised pork shoulder to make a chili that’s just as flavorful but without the work of slow cooking on the grill and having to take the meat off the bones.
The olives here are "broken" so we can remove the pits. Then we make a simple ‘compound’butter with them with plenty of herbs, garlic, and spices to serve on the beef. Allow the butter to soften a little before placing directly on meat or fish that are hot from the grill, pan or oven.
Click play to hear this week's edition of A Word on Food. Airdate: July 12, 2014
The summer I became a golf caddie was one filled with suddenly unfamiliar routines and the deep lows and soaring highs of messy adolescence. I was 14 years of age and not skipping smoothly along the surface of life’s waters. My childhood pals, the Harris boys seemed to suffer no similar quandaries so as is so often the case of adolescent logic I was infinitely attracted to them.
Click play to listen to this week's edition of A Word on Food. Airdate: July 5, 2014.
The sun was hot and bore down on a shirtless man holding a shining silvery saw. It was 1957 and we were in Miami Beach. I was with my parents and two sisters and we were amidst a crowd. Everyone sat in rapt silence in front of a cement bandstand near the hotel's swimming pool as he evoked other-worldly musical sounds from a standard carpenter’s tool.