Guinness Oxtails

Today oxtails are the tails of beef cattle—cows and bulls—and not oxen. The tails are well-exercised muscles, marbled with fat. They used to be considered a “throwaway” meat, sometimes free or very inexpensive at the local butcher. With their growing popularity, oxtails are at a premium. The robust flavor of the meat comes from the […]

Beef Stew

Winter showed up for about three days and I decided to make beef stew. It turns out that beef stew is an aphrodisiac so I had to share. You’re welcome. Beef Stew Makes 8 servings 1 slice bacon 1 tablespoon olive oil 2 pounds beef chuck, cut into chunks 1 1/2 teaspoon kosher salt 3/4 […]

Roasted Tomato and Bacon Cobbler

It’s official. I am the new Queen of Cornbread.  It’s truly an honor to wear the coveted cast iron skillet crown and represent the people of the great state of North Carolina. I’ve been in several cooking competitions over the years,  and by far my favorite is the National Cornbread Cook-Off held in South Pittsburg, […]

Roasted Asparagus Omelet

Now that Spring is here I find myself cooking asparagus in everything.  It’s the only time of year that I’ll eat it.  Asparagus out of season doesn’t appeal to me.  The stalks are skinny and shrivelled, and the taste is lackluster. What’s funny is I’m not usually like that when it comes to produce. If it’s […]