If I may, I'd like to brag for a minute about 2 nights of culinary success. Last night it was veal scalopini with Che'f Jacob's Brussles and a Caesar salad.
Tonight, it was braised pork country ribs. The ribs were seared and braised in beef stock with onions and cerery. I used some of the drippings as a base for a pan reduction of sauteed onions & mushrooms, then combined dijon mustard, honey, and BBQ sauce. The favor profile was just what I was going for, and no knife was necessary.
Ok sorry for the brag, it's just so much fun to see my practice and efforts pay off that I wanted to share. However, I think I'm about to give up on presentation. lol
