I was going to stop cooking. Really. But then I received the November issue of "Bon Appetit" on Monday. I swear I'm going to quit just not now. No, really I swear I will. Soon.
I love braising stuff. This was another one of those multi-day dishes so I started it off on Tuesday. That's right on Tuesday, I managed to start this right before cooking up the mahi-mahi for dinner. All within an hour and a half. (There were at least another couple of food related tasks as well.)
How? When I am preparing multiple recipes simultaneously, I make a timeline in my mind. I msde a couple of other items, the end result of which you will see later this week. I put the mahi-mahi into the marinade. Next I started the short ribs. Once these were ready for the oven, I started cooking the fish. The fish required a higher oven temperature than the ribs did so as soon as the fish was done, I lowered the oven temperature. Once I finished eating, I figured that the oven had dropped enough and so the ribs went in.
By the time the ribs came out of the oven, the meat was coming off the bone on some of the ribs. This looked very promising. By the time they came out the second day, they looked more than promising. And what I tasted? Convinced me that this needs to be a part of my regular rotation of recipes.
And in case the food didn't appeal to you, I've thrown in a couple of photos of the Supermodel...
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