Archive for Entree
Guinness Braised Short Ribs – Comfort Food At Its Finest
Posted by: | CommentsI have to confess, like when I made the Black & Tan Brownies for St. Patty’s day, I’m not much of a Guinness drinker. I know, I know – I’m a horrid Irish lass. I accept that. I had some Guinness left over that just sat on the table waiting like Alice in Wonderland with a sign that said “Drink Me!” but, alas, I did not. When Chef Stuart teamed up with our gal Manouschka on a recent episode of Private Chefs of Beverly Hills and made these Guinness braised short ribs, my ears perked up at the magic words “Short Ribs.” I even think my sous chef Wiggy paid attention because if he hears those two little words, he comes running. I bookmarked the recipe and figured I’d make it eventually.
Well, the time came when I got sick of looking at the Guinness which sat there tormenting me from it’s not so secret resting place. So, I decided to clear my mind a bit and do some cooking. I’m in the midst of three huge projects at the moment so to say that I’m being torn in multiple directions, that’s putting it nicely. Plus, I wanted to make a big batch to surprise my neighbors with since they were returning from a trip and I knew that they might enjoy it as they are Guinness fans. So, a trip to Whole Paychex was in order and the ingredients couldn’t have been simpler – onions, carrots, celery, Guinness, salt & pepper, olive oil and short ribs.
This recipe taught me a couple things – 1) I need a MUCH bigger Le Creuset (finally, I am ready to forgo the teal Stuart Weitzmans for a nice Cassis 5 qt. dutch oven) and 2) this recipe is in my “entertaining” arsenal because I can see why the client came back for seconds, thirds and even seven helpings. While I adore Giada’s recipe for short ribs that I have used often, Chef Stuart’s recipe is moving to the front of the line.
Next time you want to put the wow factor on dinner, try this!
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Recipe courtesy of Chef Stuart O’Keeffe
Ingredients:
- 4 lbs boneless short ribs, cut into 1.5 inch pieces
- 3 tablespoons extra virgin olive oil
- Salt and pepper
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, cut into .5 inch pieces
- 1 can Guinness*
- 2 cups low sodium beef stock
Directions:
- Preheat oven to 380 degrees.
- Heat olive oil in Dutch oven.
- Pan sear short ribs until nice and brown on both sides, about 5 minutes per side
- Remove meat from pan and set aside.
- Saute onions and garlic until lightly browned, scrape any brown bits from bottom of pan using a wooden spoon.
- Add carrots and celery and let cook for further 5 minutes.
- Add 1 cup of beef stock and scrape bottom of pan to remove any more browned bits.
- Add back in the meat followed by the remaining stock and can of Guinness.
- Season with salt and pepper.
- Bring stew to a simmer for 20 minutes, cover and place in oven and braise for 2 hours.
Serve with a fresh green salad or on top of mashed potatoes
*I only had bottles of Guinness and not cans. After Manouschka gave me the sage advice of it should be okay, I just made the necessary adjustments for the extra liquid. Plus, can you have TOO much Guinness – I think not.
Gather The Ingredients
Sauté Sauté Sauté
Ahhh – foamy goodness
The End Result…
Tried and True – Chipotle Cinnamon Broiled Chicken Thighs
Posted by: | CommentsI should thank this recession because I’ve discovered that cooking with chicken thighs is not only economical, but also recipe friendly. One of the few things I have refused to cut back during this recession (besides my shoe wardrobe) is cooking magazines, especially Fine Cooking. While looking for a new way to prepare chicken thighs, I was happy to see that Fine Cooking came to the rescue with their recipe for a chipotle cinnamon broiled chicken thighs. The combination of ingredients of cinnamon, sugar, cumin and chipotle was intriguing and so flavorful. Add the red pepper sauce and serve with roasted potatoes and onions and you have one heck of a dinner.
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CHIPOTLE CINNAMON BROILED CHICKEN THIGHS
Recipe adapted from FineCooking.com
Ingredients:
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1 1/2 tsp. ground cumin
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1 tsp. packed light brown sugar
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3/4 tsp. ground chipotle chile (you can reduce it to 1/2 tsp. if you need to)
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1/4 tsp. ground cinnamon
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Kosher salt
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8 boneless, skinless chicken thighs
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3 tbs. olive oil
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1 or 2 cloves of garlic
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1 large or 2 small jarred roasted red peppers, drained
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1 tbs. coarsely chopped cilantro (I ran out of this ingredient sadly)
Directions:
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Position a rack about 6 inches from the broiler and heat the broiler on high.
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In a small bowl, combine 1 tsp. of the cumin, sugar, 1/4 tsp. of the chipotle, cinnamon, and 1 tsp. of salt.
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In a medium bowl, toss the chicken with 1 tbs. olive oil, then toss with the spice mixture.
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Arrange the chicken on a rack set over a rimmed baking sheet lined with foil. Broil until the chicken browns lightly on top, about 5 minutes. Flip the chicken and continue to broil until browned and cooked through, about 5 minutes more.
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Meanwhile, coarsely chop the garlic and sprinkle with 1/4 tsp. salt. Using the flat side of the chef’s knife, smear and mash the garlic and salt together to form a coarse paste.
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Transfer the garlic paste to a food processor and add the roasted red pepper, remaining 2 tbs. olive oil, and remaining 1/2 tsp. of cumin and chipotle, and 1/2 tsp. of salt. Puree into a smooth sauce.
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Garnish the chicken with the cilantro and serve with the sauce.
Gather the ingredients
Mixing spices with the chicken
Pasting the garlic is not so difficult after all
Red Pepper Sauce with a new kick
Enjoy!
Raspberry and Pork – An Updated Classic Combination
Posted by: | CommentsOften when I hear pork chops, a little voice inside my head that sounds very “Peter Brady-ish” thinks that the automatic pairing should be apples or some type of applesauce.
When I discovered a recipe that paired raspberries and pork, I just had to try. This was a kitchen experiment that went so well that I promise that I will approach pork chops with a more open mind.
And, yes, I swear to avoid any Brady Bunch references in the future.
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RASPBERRY MUSTARD GLAZED PORK CHOPS
Recipe adapted from Grey Poupon
Ingredients:
- 4 boneless pork chops
- 1 tsp. butter
- 1/4 cup seedless raspberry jam
- 2 tbsp. dijon mustard
- 1 tbsp. balsamic vinegar
- 1/4 tsp. dried thyme
- 1/2 tsp. grated orange peel
- Juice of one small/medium navel orange
Directions:
- Melt butter in large skillet on medium high heat.
- Add pork chops; cook 7 to 9 minutes on each side or until cooked through.
- Combine remaining ingredients; cook on medium heat 5 min. or until sauce is reduced to glaze consistency, stirring occasionally.
- Spoon over chops just before serving.
Assemble The Ingredients
This is the color of the sauce; make sure to reduce it and let it simmer
Enjoy! I served it with a side of roasted fennel
Blueberries Get Spicy
Posted by: | CommentsI have adored blueberries since I was a kid. Perhaps it was the times I would go to the Log Cabin with my great grandmother and my Aunt Maddie. Perhaps it was picking them off a neighbor’s bush in New Britain much to the chagrin of our neighbors. Maybe it was when I tried blueberry cheesecake for the first time at the Sage Allen restaurant in Westfarms Mall in Connecticut (I didn’t like the cheesecake, just the blueberries). Basically, the love affair with this simple fruit has lasted for decades.
When I was shopping this weekend, I encountered a HUGE sale. Blueberries were on sale at Genuardis for under a dollar and I stocked up with the intent to freeze most and perhaps make a blueberry sauce for dessert. Those plans were quickly scrapped when I encountered a recipe for Sautéed Chicken with Blueberry Sauce and Blue Cheese in Cuisine at Home’s latest issue of CUISINELite. This sauce had quite a bit of spice so if you are a wimp (like I am at times) you might want to reduce the amount of red pepper. The blue cheese providing the right amount of creaminess to offset the sauce. Not to mention, the per serving calorie count is under 300 calories. Serve it with some couscous and you’re all set. I guess that it is safe to say that blueberries aren’t just for dessert anymore.
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Sautéed Chicken With Blueberry Sauce And Blueberry Sauce
Recipe courtesy of CUISINELite, 2009
Ingredients:
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2 boneless skinless chicken breasts, halved (5-6 oz. each)
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1 tbsp. extra-virgin olive oil, divided
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1/2 tsp. kosher salt, divided
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1/4 tsp. ground black pepper
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1 tbsp. minced shallot
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1/4 cup dry Madeira or sherry
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3/4 cup fresh or frozen blueberries
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1/4 cup low-sodium chicken broth
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1 tbsp. balsamic vinegar
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1 tsp. brown sugar
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1/4 tsp. red pepper flakes
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2 tsp. crumbled blue cheese
Directions:
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Using a meat mallet, pound each piece of chicken between plastic wrap to a thickness of 1/2 inch. After pounding, cut each breast into two pieces.
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Heat 2 tsp. oil in a sauté pan over medium-high heat.
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Season chicken with 1/4 tsp. salt and black pepper.
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Sauté chicken on both sides until cooked through (6 min.). Transfer chicken to a plate; tent with foil.
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Sauté shallot in pan with 1 tsp. oil over high heat (1 min.). Deglaze the pan with Madeira, cooking until liquid is nearly evaporated.
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Add blueberries; simmer until berries start to burst, about 2 minutes. Add broth, vinegar, brown sugar, pepper flakes, and remaining 1/4 tsp. salt.
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Crush blueberries with a potato masher; simmer 2 minutes.
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Place two chicken pieces on each plate. Top servings with blueberry sauce; garnish with blue cheese.
Lining Up The Ingredients
Sautéing the blueberries with the shallots
The final product – delish!
When I’m Wrong, I Say I’m Wrong…
Posted by: | CommentsI have a confession, dear readers – I have never been a fan of Rocco DiSpirito. Truth be told, when I would see him come on Top Chef or whenever, I’d sigh and look away – quite frankly because I bought into the the hype and the b.s. that surrounded Rocco. Too much chatter sullied my opinion. I should have NEVER let that happen, but I did.
So, when I caught Rocco’s demo at SOBE this year, I stayed to take some shots for you guys and, of course, to see if this guy was “all that”. As I told him when I had the pleasure of chatting with him later, when I’m wrong – I say I’m wrong. Peeps – I was wrong. Rocco is one heck of a chef, knows his ingredients, and can teach even the beginning cook how to make a killer sauce. Not to mention, in talking with him, he was down to earth, knows his stuff and gives it back as good as he gets it. He’s sassy and then some. And, yes, I was wrong about him. And I admit it.
I promised him I’d make some of his recipes and try them out, along with getting a list of books that he thought I should read. Life got in the way so I didn’t have much time to really work on breaking in my spiffy copy of “Rocco Gets Real.” However, since my dad was visiting this week, he suggested we have salmon for dinner. Rather than use my usual go-to recipes, I thought, “Perhaps Rocco has a salmon recipe” and, most definitely, the man didn’t disappoint. This recipe was crazy simple and, served over some lightly steamed asparagus drizzled with Meyer Lemon Oil and Sea Salt, oh – my – heavens dinner was divine. Thanks again, Rocco!
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Salmon With Mustard Crust
Recipe Courtesy of Rocco DiSpirito, Rocco Gets Real
Ingredients:
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4 6 oz. portions skinless salmon fillet
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Salt and Freshly Ground Pepper
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1 medium red onion, sliced very thin
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1/3 cup Dijon mustard
Method:
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Preheat broiler on low. Line a rimmed baking sheet with foil.
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Season salmon with salt and pepper; lay on prepared baking sheet.
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Mix onions and mustard together.
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Divide evenly among the salmon portions, spreading to cover the surface of the fish completely.
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Broil until salmon is just cooked through and crust is lightly charred, about 8 minutes.
Tried & True: Williams Sonoma Braised Short Ribs
Posted by: | Comments
In November, I fell in love – with short ribs – specifically, the Bourbon Blue‘s Braised Short Ribs.
However, I couldn’t necessarily stalk pester their chef for the recipe so this gal had to improvise. And by improvise, I mean review every little recipe I could get my hands on that might be *the one*.
Well, my friends, I think I found one that is striking similar and, even better, I was able to finally use that lovely crock pot that only sees the counter every few months when I have to make those fabulous meatballs for a soiree.
Trust me when I say that while it make take some time, the end result is WELL worth it. I served it over some Asiago polenta (the cupboard was sans Parmesan – I KNOW – bad, Lys, bad!) and the leftovers were even better the next day. I halved the recipe because, unless I was feeding my friends for a week, this wouldn’t work and I’d have short ribs for breakfast lunch and dinner. Now that I think about it – really, what’s so bad about that…
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Williams-Sonoma Braised Short Ribs
Recipe courtesy of Williams-Sonoma
Ingredients:
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4 lb. bone-in beef short ribs
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Salt and freshly ground pepper, to taste
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2 cups all-purpose flour
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3 Tbs. olive oil, plus more as needed
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2 large yellow onions, chopped
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3 large carrots, peeled and cut into 1-inch chunks
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4 garlic cloves, chopped
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1 bottle (750ml) full-bodied red wine
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1 can (6 oz.) tomato paste
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3 fresh thyme sprigs
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2 fresh rosemary sprigs
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1 bay leaf
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1 to 2 cups beef stock
Directions:
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Season the short ribs with salt and pepper.
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Spread the flour out on a rimmed baking sheet.
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Dredge the ribs in the flour, shaking off the excess.
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In a Dutch oven over medium-high heat, warm the 3 Tbs. olive oil until nearly smoking.
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Working in batches, brown the ribs on all sides, about 10 minutes total.
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Transfer to a slow cooker.
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Add more oil to the Dutch oven if needed.
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Reduce the heat to medium, add the onions, carrots and garlic and cook, stirring occasionally, until soft, about 10 minutes.
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Transfer to the slow cooker.
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Add the wine to the Dutch oven and cook, stirring to scrape up the browned bits.
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Add the tomato paste, thyme, rosemary and bay leaf, mashing any large chunks of tomato paste with a spoon.
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Increase the heat to medium-high and cook until thickened and reduced by half, 8 to 10 minutes.
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Add the wine mixture to the slow cooker along with enough stock to come halfway up the sides of the ribs.
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Cover and cook on high for 6 hours according to the manufacturer’s instructions, stirring occasionally.
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Skim the fat off the sauce.
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Discard the herb sprigs and bay leaf.
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Transfer the ribs, carrots and sauce to shallow bowls or plates and serve immediately.
Serves 6.
