I made some shellfish stock out of langoustines (small lobsters), white wine, celery leaves, carrots and prarsley. It looks very tasty, but now I need to turn it into some kind of soup. I have about 3.5 pints of good stock.
Beef ribs can stand up to strong flavors. Here, a spicy-sweet rub with chili powder, cumin, cayenne, garlic, and brown sugar coats the meat, which is roasted to tenderness. Finishing on the grill with a smoky chipotle barbecue sauce ensures the meat gets a nice char and the sauce lacquers. Read more.