2 tbsp peanut oil
1 onion, medium dice
1 stalk celery, medium dice
1 small carrot, medium dice
4 cloves of garlic
6 pieces of beef short ribs
2 tbsp of tomato paste
1 cup of all-purpose flour
1 bottle of cabernet sauvignon
1 bunch of fresh thyme
2 fresh bay leaves
Salt and black pepper
Heat a large braising dish to medium heat and add the oil. Season the
short ribs with salt and black pepper and brown them in the hot oil on
all sides. Remove the ribs.
Add the onion, celery, carrot, and garlic to the oil and saute until
softened and then browned.
Add the tomato paste to the vegetables, and then cook the tomato paste
for about another 4 minutes.
Add the flour and mix thoroughly with the vegetables. The mixture will
become dry in clumpy in appearance. Add the wine and mix in well.
Let this cook until it become very thick.
Add the short ribs to the mix and then add enough water just to cover
the meat.
Bring the meat up to a boil and then lower the heat to a slow
simmer. Let cook on the low heat for roughly 3 hours or until the meat
is fork tender. If you wish, you could also place in a oven for to 3
hours.
Remove the meat from the dish and then, if necessary, put the dish back
on the stove to reduce the liquid to the desired thickness. Strain the
sauce and then either serve or cook until later use.
From Primehouse New York
Ingredients
¼ cup Panko (Japanese style Bread Crumbs)
1 tablespoon AP Four
2 Organic Eggs, one beaten and one whole
2 tablespoons Anson Mills Grits
¾ Cup Milk
1 tablespoon sweet butter
1 tablespoon grated extra Sharp Cheddar
Salt and pepper to taste
1 slab double smoked bacon cut into a one by three inch portion
3 cups chicken stock
1 chive point
2 cups vegetable oil
Instructions
1. In a small pot place chicken stock and pork on low heat and cover. Slowly Braise the bacon in chicken stock until fork tender (about 2 hours). Remove from the broth and coat the fatty side with cracked peppercorns. Take two plates and place pork between, pressing side with peppercorns into the fat to help pork keep its shape. Refrigerate until ready to serve.
2. Fill a small bowl with warm water. Place whole egg in the bowl and allow it to sit for one minute.
3. Meanwhile, bring a small pot of water to a boil. When water is boiling place egg into the water for exactly 5 minutes and 30 seconds.
4. Create an ice bath (one bowl filled with cold water and ice). When egg is cooked, place egg immediately into ice bath and let it sit for 10 minutes. Meanwhile, setup your breading station in three shallow bowls-one filled with flour, one with a beaten egg, and one with bread crumbs.
5. Once egg has cooled, peel the egg carefully. Roll the egg first in flour, next in egg, next in bread crumbs.
6. In a small pot, bring vegetable oil to 350 degrees for frying.
7. While oil heats begin making the grits. In a small pot bring milk to a boil. Whisk in grits, add salt and pepper and simmer on low heat for 15 minutes. Make sure grits maintain a smooth consistency. If they begin to lump up, add a little milk at a time to allow grits to absorb liquid and remain silky smooth. When grits are cooked, stir in the butter and cheese and whisk until ingredients have completely melted. Cover and remove from heat until ready to serve.
8. Heat up a small skillet on medium heat and place a dollop of oil. Sear the pork for a minute and a half on each side until crispy.
9. Meanwhile when oil for frying is hot, slowly drop in the breaded egg and fry for 45 seconds (until golden brown).
10. To plate the dish spoon the grits onto a plate, creating a divot in the middle of the grits. Place the seared bacon on the back third portion of the grits. Lean the egg against the bacon and place the chive leaning against the egg. Instruct your guest to crack the egg and incorporate the egg yolk throughout the dish.
1 tbsp olive oil
1/2 cup minced onion
14.5 oz crushed tomatoes
1/2 tsp sugar
1/2 tsp cinnamon
1/2 tsp cumin
1/4 tsp cayenne
1 cup couscous
4 eggs
1 cup shredded cheese (chedder, montery jack, etc)
Cilantro (optional)
Preheat oven to 400.
Heat oil in wide sauce pan.
Saute onion until soft.
Add tomatoes, sugar, cumin, cinnamon, cayenne. Bring to simmer and cook for 5 minutes.
Put couscous in a 8-9″ baking pan (round or square). Add 1.25 cups boiling water. Cover with foil and let sit 5 minutes.
Fluff couscous. Make 4 indentations and place eggs there. Cover with sauce and cheese.
Bake 10 minutes or until eggs are done.
Cut into quarters and loosen edges, then serve. Garnish with cilantro.
4 cups chicken stock
1/2 tsp ground saffron
salt/pepper
8 bone in skin on chick thighs (about 3.5 pounds)
1 tsp smoked spanish paprika (igourmet.com)
2 tsp olive oil
12 oz dried chorizo, sliced into 1/8in thick on bias
1 white onion, minced
4 garlic cloves, minced
3 medium vine ripe tomatoes, coarsely chopped
2.5 cups arborio rice (I bet plain is fine too)
1 cup fresh shelled peas
Preheat over to 400.
Warm stock, saffron, and 1/2 tsp salt in a saucepan over medium heat.
Season chicken with 2 tsp salt, 1/2 tsp pepper, and the paprika.
Heat oil in a 14″ paella pan over high heat (if not non-stick!, also, must be over safe. Maybe dutch oven?). Brown chicken, then move to plate.
Pour out all but 1 tsp oil. Cook chorizo over medium high heat until lightly browned. Add onion and garlic. Cook until soft, about 5 minutes. Add tomoatoes. Cook, stirring until thick, about 5 minutes.
Add rice, then broth mixture. Bring to boil. Cook for 2 minutes. Add chicken and peas. Bake for 20 minutes, let stand for 10.
Ingredients
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted
Directions
Sift together flour, sugar and salt; set aside.
In a large bowl, beat eggs and milk together with an electric mixer.
Beat in flour mixture until smooth; stir in melted butter.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe.
Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
14 oz firm tofu, drained well
2 tbsp vegetable oil
1 small onion, halved and thinly sliced
1 tbsp curry powder
salt/pepper
4 cloves garlic, minced
1/2 cup half/half
10 oz cut green beens (thawed)
4 plum tomatoes, halved and cut into 1/2″ strips (about 3 cups)
rice for serving
Halve tofu horizontally, then cut into 4 rectangles. Cut each piece in half into triangles.
Heat 1 tbsp oil in large nonstick skillet over medium-high. Cook tofu, until golden brown, about 10 minutes. Move to a plate.
Reduce heat to medium. Add oil, onion and curry powder. Season generously with salt/pepper. Cook until onion is soft, about 5 minutes. Add garlic, cook another minute.
Reduce heat to simmer. Add half/half + 1/2c water, bring to simmer. Add tofu and grean beans. Cook until beans are done, about 2 minutes. Add tomatoes, cook until soft, about 4 minutes.
Serve with rice.
Step 1. First make a spice-rub by measuring out:
3 cloves of garlic, crushed
2 teaspoons of dry oregano
2 teaspoons of dry thyme
2 teaspoons of dry rosemary
1/4 teaspoon of fresh ground black pepper
Put these ingredients into a small bowl and mix everything together
Now, for the liquid part of the marinade, measure out:
1/2 cup (4 oz.) of olive oil
1/2 cup (4 oz.) of lemon juice, fresh squeezed
2 cups (16 oz.) of dry red wine
The Boneless Leg of Lamb
The netting (or string) holds the lamb together in that nice shape. Do not remove it until after the lamb is roasted.
Step 2. Rub the garlic dry-rub spice mixture all over the lamb.
Step 3. Put the lamb in a large plastic bag and set it on a dish. I used a two gallon sized zip-lock bag.
Step 4. Pour the lemon juice, olive oil and red wine over the lamb (in the bag.)
Squeeze out as much of the air as possible from the bag, and seal it closed. As a precaution against the bag leaking, wrap a second bag around the marinating lamb.
Step 5. Set the bag in a dish and let the lamb marinate in the refrigerator for several hours or overnight -up to 24 hours.
Step 6. Roasting the Boneless Leg of Lamb
Remove the lamb from the refrigerator at least 1 hour before cooking it.
Preheat the oven to 450 F. degrees.
Snip the corner of the bag and squeeze the marinade out into the sink. It will no longer be usable.
Pat the lamb dry with paper towels.
Put 2 teaspoons of salt and 3/4 teaspoons of freshly ground pepper into a dish. Season the entire lamb with the salt and pepper. (You put the salt and pepper into a separate dish first for sanitary reasons. You would not want to be going back and forth between touching the raw lamb and your main salt and pepper holders.)
Place the lamb on a roasting rack in a roasting pan.
Insert an oven-safe meat thermometer into the thickest part of the boneless leg of lamb.
Set the lamb into the 450-degree oven and roast for 20 minutes.
After the 20 minutes, lower the temperature to 325º F degrees and continue cooking the lamb until the internal temperature is to your liking.
When the meat is cooked, remove it from the oven and let it rest for 10 minutes. The temperature will increase by about 5 degrees while the roast is resting out of the oven.
With a pair of kitchen scissors cut through the netting (or string) and remove it completely.
Slice the lamb into 1/2 inch thick slices across the grain.
I roasted some carrots and small red potatoes separately and served them with this Boneless Leg of Lamb.
From: http://startcooking.com/blog/365/How-to-Cook-a-Leg-of-Lamb
INGREDIENTS
2 lbs. Island Gold Mussels
2 oz white wine
1 clove garlic (chopped)
2 tbsp. onion (chopped)
Place wine, garlic, onion and mussels in saucepan,
cook on high for 5 to 6 minutes or until mussels
open. Serve with melted butter (optional) or over spaghetti.
From: http://www.peaqua.com/pdf/Mussels/steamed_wine_mussels.pdf
Boyd Recipes 