'Cook Fight' authors Kim Severson and Julia Moskin are very different party hosts. See how each approaches what to serve this holiday season – whether light snacks or whole meals – with savory dishes like chili and spareribs.
Recipe: Monica's Texas chili (on this page) Recipe: Andrea's perfect ribs (on this page)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.
Makes 10-12 servings
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.
Makes about 24 ribs
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