Feast on this Mexican dinner for two

When people ask me how I get things done so quickly in the kitchen, I often think about what it felt like to be in a professional restaurant with an extensive list of preparations that had to be done by the time service began. If I could describe in detail the agata this gave me, I’d be selling a hilarious memoir and sitting on a pile of cash right about now.  

Nobody should be so petrified and overwhelmed that they lose 17 pounds in three weeks, but that’s surely what happened to me. No one showed me exactly what to do, but I did figure out it was sink or swim. I had to be organized, get ahead and ask for help. Most of all, I learned this simple tip: ACT. Make a list. Get one thing going that takes a long time and start doing something else. When you freeze and stand around thinking about being overwhelmed, you’re wasting time.

One thing I have noticed is that a big time saver at home is a pressure cooker. With my electric one, I have been playing with food preparations for myself that save time after working in other people’s kitchens all day. Last night, I had a friend over for dinner and while we sipped wine, the beef was cooking. In a snap, the corn and scallions were ready to grill, the tortillas were waiting their turn and the pico de gallo was assembled.

Enjoy! From my kitchen to yours!

Pulled beef short rib tacos

1 ½ lbs boneless beef short ribs, trimmed 

1 cup chicken or beef stock

2 onions, peeled

2 stalks celery

1/2 cup dried mushrooms, porcini

Kosher salt and pepper, to taste

Add beef, stock, onion, celery, mushroom and salt and pepper to taste to pressure cooker. Cook on high for 25 minutes. Remove, shred with a fork and pour some juice over top to keep moist. Season to taste with additional salt. If using pressure cooker, please consult manual for cooking times and adjust as needed.

Pico de gallo

1 large beefsteak tomato, diced

1 small white onion, diced

1 small jalapeno, seeded and chopped

½ cup chopped cilantro

1 juicy lime, squeezed

Kosher salt, to taste

While the beef cooks, combine tomato, onion, jalapeno and cilantro in a bowl.  Squeeze lime juice and season to taste with salt. Set aside.

For serving:

6-8 corn tortillas

2 ears corn grilled corn

2 bunches grilled scallion

Tomatillo salsa

Notes and Variations: 

Cook the short ribs in a slow cooker for eight hours or bake in a 325-degree oven for four hours or until fork tender. To make chicken tacos: Replace beef with four chicken paillards and add one cup tomatillo salsa and a half teaspoon of oregano.

 A cast-iron grill pan is a great kitchen tool to give your food a charred flavor. 

Steam burns can be extremely serious. Please read your pressure cooker manual extensively and carefully before using.