Good morning. I wrote about the Texas restaurateur Jennifer Hwa Dobbertin for The Times this week, and of course there’s a recipe: the red-cooked short ribs (above) served at Best Quality Daughter, the restaurant Dobbertin runs with the chef Quealy Watson in San Antonio. It’s a really delicious feed, to eat as they do at the restaurant, with lettuce wraps and rice.
Dobbertin and Watson serve all kinds of condiments to accompany the meat: a ranch dressing with tom kha paste; a version of nam prik pao, the Thai chile jam; basil yogurt. I hacked a version of that last one that you might try yourself, should you choose to make the short ribs this weekend (and you should). It’s just yogurt, mayonnaise, lots of basil leaves, somewhat fewer cilantro leaves, garlic, lime juice and salt, whizzed in a food processor until it’s a beautiful pale green and tastes great. Do let me know how that goes: foodeditor@nytimes.com .
If large-format meat is not in your game plan, you should take a look at this fine vegetarian gumbo , built on a classic roux and centering the Creole holy trinity of celery, bell peppers and onion. Lentils add depth and protein, and an optional splash of liquid smoke at the end (please use a light hand with it!) mimics the flavor you’d get from sausage or a smoke-cured ham hock.
Either way, though, consider a hummingbird cake for dessert, a kind of supercharged banana bread, moist and perfectly spiced.
Source : food
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