Chocolate-It's What's for Dinner

First I had to get the Sous Chef to part with some port wine (no easy feat). There's no need to use really great port or really great balsamic here. So it actually was easy to get the Sous Chef to part with some of the cheap port. With this recipe you cook the marinade down to make a sauce for the meat afterward - I like that you do that.  I used beef shoulder London Broil and it was quite tasty.  After pulling the meat out of the marinade, I used the Jacard to help prevent shrinkage and it help to keep the meat tender. (I won't go on espousing again about the Jacard - just go out and get one already!).  Port & Balsamic London Broil (Adapted from Cooking Pleasures) 1/3 c port wine 1/4 c balsamic vinegar 1t Worcestershire sauce 2 garlic cloves, minced 1 T fresh thyme salt/pepper 1 1/2 lb London Broil 2 T chopped shallot 1 T butter Whisk together port, vinegar, Worcestershire sauce, garlic, thyme, and salt/pepper. Marinate steak for at least 2 hours up to...

It came a little thicker than usual - probably could've used more liquid I mentioned my mothers beef stew in my first post regarding the pressure cooker (or my fear of pressure cookers).  I thought for Mother's Day this would be an appropriate posting. I know every time I see a recipe with "Mom" in the title I find that it is either really a good one or it's not.  I think for the "not so good" ones sometimes it is just nostalgia that makes it taste good. But I think this is the best tasting stew in less than a half hour and that's not nostalgia talking.  I've tried to make a stew by the traditional method of cooking it for several hours, but it just doesn't come out the same.  The vegetables become too mushy and flavorless, even if you add them later.  In the pressure cooker, the vegetables stay slightly firm and very flavorful. Beef Stew 1 medium onion, chopped oil 1lb stew meat, cut into 1" cubes 2 clove garlic, chopped 3/4 ...