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Video: Kitchen battle: Two takes on holiday party food

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    >>> this morning in "today's kitchen," a cook fight. for years tim and volume why have been working side by side at the "new york times" writing about food from very different points of view. now they are putting their differences aside, kind of, in a new cook book called "cook fight." sim severson and julia , thanks for joining us.

    >> kim, where do you come down on this in.

    >> for the cocktail party . you want to put together light, easy to ease, balancing your bowl and cup and glass, want beautiful delicious bites. mosquin has an incredibly wrong-headed answer.

    >> what's your philosophy?

    >> in my opinion for the holiday dinner, i want a me. i don't want to leave and be hungry.

    >> thank you.

    >> i'm saying something you can hold and pick up is always a good thing and then i've got the big and fat ginger snaps .

    >> can physically pushed out the door.

    >> this is not fighting fair.

    >> natalie is with team julia and al is with team kim.

    >> jowlia, you're starting with a texas chili, first you roast the spices.

    >> absolutely.

    >> you always have to do that with the chili, bring out flavors of the cumin and coriander.

    >> warm it up, that's it.

    >> and then i would grind those spices, and then we've already brown the neat. get the aromatics in the pan, always want to do that, put an acid in the beef stew so otherwise your meat won't get tender and you want that delicious falling apart texture so let's brown it.

    >> talking trash about you here?

    >> i'm just saying.

    >> quietly.

    >> you're going to get your team.

    >> she is sneaking like that.

    >> chili and raw onions, what a great cocktail party that will be.

    >> you're going home alone, for sure.

    >> we're going to be doing these amazing ribs. again with the grinding of the spices. the thick is with grinding spices, it seems like a pain in the whatever you can say on tv.

    >> tush.

    >> you spend all this money on ingredients.

    >> brings out the oils and the flavors.

    >> we'll do this.

    >> so, i'm grinding, julia , i'm grinding my spices fresh.

    >> okay.

    >> she grinds her, too.

    >> you agree on one thing.

    >> this is going to be kind of a dry rub .

    >> a rub, we'll rub these ribs and then you're going to bake them for a long time. do you want to rub, sir?

    >> who wants to be standing around eating a rib.

    >> light delicate rips, you bake these for 45 minutes and an hour and they come out and you have great ribs.

    >> we've only got about a minute left.

    >> we need some judges. get some mojitos.

    >> come on.

    >> we're buying.

    >> look. he's got to hold this and eat it.

    >> can't talk to anybody.

    >> not cocktail party food, right?

    >> hold on, just a second.

    >> come on.

    >> try the ginger.

    >> good morning, everybody.

    >> i was just faking.

    >> thank you, guys.

    >> ginger snaps .

    >> hi, kathie lee .

    >> has a hand free for a drink, can have a nice chat.

    >> still feeling messy.

    >> you're not supposed to take

TODAY recipes
updated 12/5/2012 9:55:55 AM ET 2012-12-05T14:55:55

Recipe: Monica's Texas chili

Ingredients
  • 1 tablespoon cumin seeds
  • 1 1/2 teaspoons coriander seeds
  • 3 tablespoons vegetable oil
  • 4 pounds boneless beef chuck, cut into 1- to 2-inch cubes
  • 1 large yellow onion, chopped
  • 6 garlic cloves, minced
  • 5 jalapenos, seeded and chopped
  • 3 tablespoons masa harina or cornmeal
  • 2 tablespoons pasilla or Chimayo chile powder
  • 1 tablespoon dried oregano
  • 1 28-ounce can diced tomatoes
  • 3 dried New Mexico red chiles
  • One 12-ounce bottle Negro Modelo beer
  • 1 ounce unsweetened chocolate
  • 4 cups water
  • For serving
  • Tortillas, Fritos or cheese grits
  • Chopped onion
  • Chopped fresh cilantro
Preparation

Toast the cumin and coriander seeds in a small heavy skillet over low heat until fragrant. Grind them to a powder in a mortar and pestle or a coffee or spice grinder.

Heat the oil in a large heavy pot over medium-high heat until shimmering.

Working in batches to avoid crowding, brown the meat pieces on two or three sides, until very crusty; adjust the heat as necessary to prevent scorching. As it is cooked, remove the meat to paper towels to drain, and add more oil as needed for browning (do not clean out the pot).

To the empty but crusty pot, add the onion, garlic, jalapenos, masa, chili powder, cumin and coriander, and oregano and cook, stirring, until the onion has softened, 5 to 10 minutes.

Add the meat, tomatoes, dried chilies, beer, chocolate, and water. Bring to a simmer and simmer until the meat is fork-tender, about 1 1/2 hours. Remove the dried chilies.

Serve with tortillas, or on top of bowls of Fritos or grits. Sprinkle with chopped onion and cilantro.

Serving Size

Makes 10-12 servings

Recipe: Andrea's perfect ribs

Ingredients
  • 2 racks small spareribs (about 5 pounds total)
  • 2 tablespoons vegetable oil
  • 2 dried hot chilies, such as arbol
  • 1 tablespoon fennel seeds
  • Kosher salt and freshly ground black pepper
Preparation

Preheat the oven to 450 degrees.

Rub the ribs with the oil. Grind the chilies and fennel in a clean spice or coffee grinder, until evenly ground and slightly coarse, but not pulverized. Rub all over the ribs, then give the ribs a good seasoning with salt and pepper.

Put on a rack set over a rimmed baking sheet and roast for 15 minutes.

Reduce the heat to 375 degrees and roast for another 1 hour and 15 minutes or so, until the ribs are golden and tender. Let rest for about 5 minutes.

Cut the ribs apart between the bones and arrange on a platter.

Serving Size

Makes about 24 ribs

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