Just mix all the ingredients together in a bowl, dip, and then fry.
You can experiment with different flours: for instance corn is delicious.
...In a casserole, caramelize the onion, adding the herbs halfway through the process. The slower you brown the onions, the better they’ll taste. They should be almost done to your satisfaction before you brown the meat.
Add salt and pepper to your meat, then sear it in butter at high temperature in a frying pan, until it is browned on all sides. You’re just searing the meat, not stewing it yet. When there’s a crust on all sides, slide the browned meat into the casserole with the onions.
Throw some beer into the frying pan to deglaze it, scraping the bottom of the pan, then add this to the casserole as well.
Add beer to the casserole until all the meat is just covered—top off with stock. Once you’ve reached a boil, add the bread with one side of which is slathered in mustard the top of the stew, mustard-side down.
Cook, either on the stovetop at a low temperature or at 100 °C in the oven, for at least three hours, but preferably even longer. The meat should be tender enough to cut easily with the tip of a fork.
Serve with fries and mayonnaise—it’s even better reheated the next day!
...I replaced the bell peppers (because I didn't have any on hand) with additional fennel bulb, and really liked the results. Very easy as a weeknight meal, and the spicy sausage provided all the seasoning required.
...photo by Mitchell Feinberg
yield
Servings: Makes 6 servings
Serve this cold or at room temperatureperfect for a picnic or barbecue.
Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.
Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.
Garnish with basil sprigs and serve cold or at room temperature.
type: Kid-Friendly[5], Pasta/Noodle Dish[6]
main ingredients: Vegetable[7], Mozzarella[8], Shrimp[9], Basil[10], Pasta[11], Zucchini[12], Squash[13]
cuisine: Italian American[14]
dietary considerations: High Fiber[15], Healthy[16]
holiday/celebration: Graduation[17], Grilling[18], Picnic[19], Summer[20], Family Reunion[21], Potluck[22]
Jon Brong is more than a baseball fan. The Los Angeles-based designer[3] is a fan of the hardball aesthetic, specifically the graceful monograms and thick leather mitts that defined the game during its so-called "Golden Age[4]," when Roger Hornsby reliably batted .400 and Gabby Harnett hit a "Homer in the Gloamin'[5]." Fielder's Choice Goods[6], Brong's passion project, reincarnates vintage gloves as wallets and belts, allowing anyone who shares Brong's passion to feel (and smell) that distinctively beaten-in, well-loved leather.
"I go to a lot of local swap meets and estate sales looking for gloves," says Brong. "I also have a pretty good street team that will picture-message me if they see gloves at an event I'm not at."
Brong wants the history of the leather to shine through and, to that end, he features rather than hides the markings left by players and manufacturers. Some wallets have "Nokona" scrawled across them next to the patent numbers common on the heel of older gloves, or the indentations where webbing was once pulled tight. The belts, constructed predominantly from new leather overlaid by glove leather at the buckle and tale, show stains from mud, rain, and neatsfoot oil.
"There is so much good inspiration to pull from the golden age of baseball," says Brong, who uses a combination of saddle soap and Aussie Leather Conditioner[7] to ensure his antique materials can withstand modern stress. "My guess is that some of the newer stuff will become dated and not have the longevity of appeal that older uniforms have."
Fielder's Choice Goods, unlike, say, New Era's vintage caps, don't betray a wearer's allegiance – Brong declines to publicly reveal his own – but evidence a deep appreciation for (and probably nerdiness about) the game. The products, mostly constructed by Brong and a friend, are all one of a kind and sell out quickly, meaning potential customers have to visit his site frequently if they hope to score a conversation piece. Shouldn't be a problem: Baseball fans know all about collecting. [Wallets and belts from $120; FCGoods.com[9]][8]