This Hawaiian inspired sandwich from Emeril's Tchoup Chop is made by dry seasoning the pork shoulder, adding liquid smoke, and braising long and slow in the oven. Don't be intimidated by all the different components, they can all be made ahead of time or while the pork is braising.
Prep Time: 1 hour
Total Time: 1 1/2 hours plus 3 1/2 hours for braising pork
This hearty dish is not necessarily something for every day, but it’s perfect for a dinner party or a special occasion because it can be made ahead of time. The short ribs are particularly rich, so I like to serve them on a bed of braised veggies.
Many of us have cherished memories of Sunday pot roast dinners...well, here's my version of this comfort food classic. It's a good, simple pot roast made just the way I like it -- and I think you'll approve.
Coq au Vin is a quintessentially French dish found throughout wine country. It is simply chicken braised in wine. You should always use a good wine for this dish and it doesn't have to be expensive. In France, a basic Cote Du Rhone table wine is used. This is the perfect dish for a cool fall day or night.
Braised Short Ribs are super easy and can be made at least a day in advance. Just refrigerate the ribs in the braising liquid and gently reheat. They can be served with grits, polenta, mashed potatoes or simply with your favorite root vegetables.