Let's Dish With Linda Lou

Where You Taste The Love

Braised Beef Short Ribs With Root Vegetables Over Cheesy Grits

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My Braised Beef Short Ribs With Root Vegetables Over Cheesy Grits is one dish I love serving to family and friends. There are a few steps required for this recipe but it’s so worth it. Complex flavors and textures are what make this dish so delicious!

I’m asked a lot, what’s the difference is between grits and polenta? I’ve always known, polenta to be used in Italian cuisine and grits always being a staple in southern dishes, and this is true, but the real difference is in the corn.

While polenta is made from ground yellow corn, grits are made from white corn (also known as hominy). The most notable difference between the two is in the texture: polenta is much coarser, whereas grits are finer.

It’s important when making a dish like this that you get all the prep done in advance.

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Cremini Mushrooms

Potatoes (2)

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Flat Leaf Italian Parsley

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Beef Short Ribs Over Polenta

Prep Time: 20 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 35 minutes
Equipment: 1 (6-quart) Dutch oven, 1 rimmed baking sheet pan, large mixing bowl, 1 (10-cup) food processor

Ingredients For Beef Short Ribs:
2-pounds beef short ribs
4 tablespoon grapeseed oil (substitute vegetable oil)
1 cup all-purpose flour
2 tablespoons Kosher salt
1 tablespoon fresh ground black pepper

Ingredients:
2 tablespoons of grapeseed oil (substitute any neutral oil)
2 pounds of beef short ribs, browned
3 poblano peppers, roasted, tops removed and seeded, 2-inch dice
1-pint of whole cremini mushrooms
2 1/2 cups of (1 medium-size butternut squash), of butternut squash, peeled and seeded, 2-inch dice
1 large sweet onion, 2-inch dice
2 parsnips, 2-inch dice
2 carrots, 2-inch dice
2 medium-size Yukon Gold potatoes, 2-inch dice
5 cloves garlic, minced
2 cups of Cabernet Sauvignon
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper
3 1/2 cups of beef broth, unsalted
2 tablespoon fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves
2 tablespoons of fresh Italian flat-leaf parsley, roughly chopped for garnish

Ingredients For Cheesy Grits
1 cup half-and-half
4 cups of chicken stock, unsalted
1 cup of coarse stone-ground white grits
1 1/2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons butter, unsalted
4 ounces of Parmigiano-Reggiano cheese, freshly grated

Directions For Roasting Poblano Peppers:
Preheat oven to 425-degrees F.
Rub Poblano peppers with olive oil, place on a rimmed baking sheet pan, roast turning halfway through the cooking process until they develop a beautifully charred skin on the outside, about 30 minutes, times may vary slightly. Remove from the oven, place in a heat-safe bowl, and cover with plastic wrap. This method traps the steam and allows for easy removal of the skin. From there, slice the tops off the poblanos and remove the and seeds.

Directions For Browning Beef Short Ribs:
In a large mixing bowl add the all-purpose flour, Kosher salt, and fresh ground black pepper, whisk to combine. Add the short ribs in batches to the seasoned flour. Shake off the excess flour and transfer the short ribs to a rimmed baking sheet pan until all the short ribs are coated.

Adjust the oven temperature to 350-degrees F.
Place 6-quart Dutch oven over medium heat. Add 2 tablespoons of oil, and heat until it is almost smoking. Working in batches (2 tablespoons of oil per batch), add the seasoned floured beef short ribs to the hot oil. Cook the ribs until browned on both sides. If necessary, do this in batches, do not overcrowd the pot. Remove the ribs from the pot and transfer to a rimmed baking sheet pan. Set aside.

Add onions, carrots, parsnips, butternut squash, and roasted poblano peppers to oil in the Dutch oven. Cook over medium heat, stirring occasionally (using a wooden spoon), until vegetables are softened and golden, about 10 minutes.

Add 1 cup of the Cabernet, stir with a wooden spoon until all the browned bits have been scraped from the bottom of the pot, and the pot is clean. Add the remaining cup of Cabernet cook until the wine reduces by half. Add the minced garlic, beef broth, and herbs.

Return browned ribs to the Dutch oven. Bring the liquid back up to a boil over medium-high heat. Turn the heat off, cover, and transfer to the oven. Cook for 3 hours until short ribs are very tender.

After the short ribs have been cooking for 2 hours 15 minutes carefully remove the pot from the oven. Add the diced potatoes and whole mushrooms. Cover and place back into the oven for the remaining 45 minutes.

Transfer the pot from the oven to the top of the stove. Remove the short ribs from the pot. Ladle as much fat off the top of the sauce as possible. Take two ladles of the vegetables from the bottom of the pot and transfer to a food processor.  Pulse a couple of times until the vegetables are purèed. Add the purèed vegetable back into the pot, stir to combine.

Set the heat to the lowest setting, stirring occasionally. As soon as the short ribs are cool enough to handle, remove the meat from the bones. Using two forks, shred into small pieces. Return the shredded meat to the pot, stir to combine. Turn the heat to off, cover to keep warm.

Tip: Spray the dull side of the foil with non-stick cooking spray before covering the grits. The will prevent the cheese on top from sticking to the foil.

Directions For Cheesy Grits:
In a large pot over medium-high heat, bring half-and-half, chicken broth, to a boil. Add the Kosher salt. In a slow stream, while continuously whisking, add the cornmeal. Reduce the heat to low and cook at a bare simmer, still whisking until the cornmeal thickens and slow bubbles begin to erupt about 15 minutes. Remove the pot from the stove, switch to a wooden spoon, stir in butter, fresh ground black pepper, and cheese. Transfer to a baking dish, cover with foil. Keep warm until serving.

To Serve: Spoon the Cheesy Polenta in the bottom of a serving bowl. Ladle a good helping of the Braised Beef Short Ribs With Root Vegetables Over Cheesy Polenta. Serve hot.

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Mediterranean Chickpea Salad

 

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Adding chickpeas to your salad adds protein and texture. Lots of colorful ingredients and different textures make for a wonderful salad. This is my Mediterranean Chickpea Salad.

Oregano

Flat Leaf Italian Parsley

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grape tomatoes

Kalamata Olives

Kalamata Olives (2)

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Red Onion

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Feta

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Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients:
1 hothouse cucumber, (English cucumber) 1 1/2-inch dice
1 pint of grape tomatoes, halved
2 (15-ounce) cans chickpeas, drained and rinsed
1/2 red onion, 1-inch dice
1/2 cup feta, 1-inch dice
1/2 cup Kalamata olives, pitted and chopped (optional)
1 teaspoon of dried oregano
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon of fresh oregano leaves, finely chopped
2 tablespoons of Italian flat-leaf parsley, finely chopped

Directions:
In a large mixing bowl, add all the ingredients above, mix to combine. Dress with a lemon vinaigrette. The link for my recipe is below.

Homemade Vinaigrette Recipes- Lemon, Balsamic, And Cilantro Lime

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Braciole and Sweet Italian Sausage

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My Braciole And Sweet Italian Sausage is a childhood favorite. I’ve updated my grandmother’s Braciole recipe.

Braciole or Involtini are stuffed beef rolls filled with just the right amount of ingredients along with the perfect balance of flavors.

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Prep Time: 30 minutes
Cook Time: 3 hours 38 minutes
Total Time: 4 hours 8 minutes
Yields: 6 servings
Equipment: mini food processor, 6-quart Dutch oven, 12-inch sauté pan, 6-quart saucepot with a tight-fitting glass lid, cast-iron grill pan, meat mallet

Ingredients For Tomato Sauce:
2 tablespoons of olive oil
1 large onion, diced
2 cloves of fresh garlic, minced
1 tablespoon of good tomato paste
1 pint of Cremini mushrooms, quartered
1 teaspoon of dried thyme
1/4 cup of good red wine, Chianti
2 fresh bay leaves, (substitute dried)
2 (28-ounce) cans of San Marzano tomatoes, crushed
1 tablespoon of Kosher salt
1 teaspoon of freshly cracked black pepper
1 tablespoon of dried oregano
1 tablespoon of light brown sugar
6 to 8 large basil leaves, finely chopped, for garnish

1 pound of sweet Italian sausage links (5 links)
2 pounds of top round beef steaks (Scallopini-syle)
2 1/2 cups of chicken stock, unsalted
2 tablespoons of olive oil
1/4 cup of red wine

Ingredients For The Filling:
1 cup of Italian season breadcrumbs
1/4 cup of Pecorino-Romano cheese, freshly grated
1/4 cup of golden raisins
2 tablespoons of fresh basil, finely chopped
1/4 cup of pine nuts
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1/4 cup of olive oil, plus extra if needed

Directions For Tomato Sauce:
Start by the tomato sauce. First, preheat a large Dutch oven over medium heat. Add the olive oil and tomato paste, allowing the tomato paste to begin to melt. Next, add the diced onions, dried oregano, light brown sugar, Kosher salt, and fresh ground black pepper, frequently stirring, cooking the onions until they become translucent around 1 to 2 minutes.

To the onions add the quartered mushrooms, dried thyme, and bay leaves, stirring occasionally, until the mushrooms release all their water and begin to brown, 5 to 7 minutes. To the mushrooms and onions, add the minced garlic, stir and cook for another minute.

Next, add the red wine, stirring and scraping the bits that may be stuck to the bottom of the pot. Bring up to a bubble and allow the wine to reduce by half. Finally, add the crushed tomatoes, stir to combine, reduce the heat to medium-low and simmer 35 minutes.

Directions For Italian Sausage:
First, using a fork, prick 3 sets of holes into the sausage links on both sides. Transfer the sausage links into a large saucepot. Cover with chicken broth and cover with a tight-fitting lid, preferably glass. Turn the heat to medium and simmer for 15 minutes or until the sausage is no longer pink. Using a pair of tongs, transfer the sausage links to a plate and set aside.

Preheat a cast-iron grill pan over medium-high heat. Add the sausage to the grill pan. Grill for 3 to 4 minutes per side. Transfer the grilled Italian sausage to the pot of tomato sauce.

One at a time, place the beef between two pieces of plastic wrap. Using a meat mallet (smooth side), gently pound to 1/8-inch in thickness. Set aside.

Directions For The Filling:
In a large mixing bowl, add the breadcrumbs, Pecorino-Romano cheese, golden raisins, finely chopped basil, toasted pine nuts, Kosher salt, fresh ground black pepper, and olive oil, mix until the filling just comes together.

Directions For Braciole:
Line all the prepared beef slices on a (meat-safe board) flat surface. Sprinkle the filling evenly over all the beef slices. Roll the beef into a cylinder, tucking in the sides to hold in the filling as you roll. Secure with toothpicks.

Heat olive oil in a large sauté pan over medium-high heat. Place the beef rolls, seam side down in the pan, and brown seam side first to seal the rolls. Cook, turning the meat occasionally until each roll is nicely browned on all sides, 8 to 10 minutes. Transfer the seared stuffed beef rolls (Braciole) to the pot of tomato sauce.

In that same sauté pan, still over medium-high heat, add 1/4 cup of red wine, scraping (to *deglaze) all the bits from the bottom of the pan. Allow the wine to reduce by half, 2 to 3 minutes. Pour all that delicious flavor right into the pot of tomato sauce, gently stir to combine.

Simmer the Braciole and Sweet Italian Sausage on low to medium-low, in the tomato sauce, for 2 1/2 to 3 hours. Finish by garnishing with finely chopped fresh basil.

*Deglaze: The process of scraping meat sediments off the bottom of a pan and/or pot typically using wine.

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