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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Braised Boneless Short Ribs And Root Vegetables In A Red Wine Reduction Over Cheddar Grits

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This has to be one of the coldest days we’ve had in Orlando in a really long time, so I needed to bring out the big guns for dinner tonight. Steve’s been working on roofs all day and I know he’d want a comforting dish to warm him up. I went to our local Farmers’ Market and decided on short ribs. They offer boneless short ribs which I’ve never seen anywhere else before, so I bought them.

The name of my dish, Braised Short Ribs With Root Vegetables In A Red Wine Reduction Over Cheddar Grits sounds super fancy but really it’s not.

I should tell you that our local Farmers’ Market is called Freshfields Farm. I posted a link at the bottom of this post in case you’d like to click and visit.

I definitely needed good white cheddar for my grits, and Freshfields Farm also offers a variety of cheeses, so this worked out perfectly.

Next, I was onto the produce side of Freshfields Farm to check out the root vegetables available for my dish tonight. I found a beautiful butternut squash and some leaf top carrots. Those are going to be perfect for my Braised Boneless Short Ribs.

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To start this dish, the vegetables need to be prepped. It’s important that they all be approximately the same size so they cook evenly. Besides the butternut squash, carrots, onions, and minced garlic using a food processor purèe the Piquillo peppers.

This is what the boneless short ribs look like. You can see they have great marbling throughout the meat, which will make for a tender and flavorful dish.

Instead of browning the meat off in batches, in my Dutch oven, I’m going to sear the meat all at one time by roasting the short ribs in the oven at a very high temperature. I love this method instead of browning them off in batches on top of the stove. Also, I can start cooking the vegetables off on top of the stove while the meat is searing.

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Be sure to keep checking their progress until they look like the picture above.

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On the stove top, start softening the vegetables in the Dutch oven. It’s really important to season each layer as you go.  I’ll show the total amount of Kosher salt and pepper in the ingredients list.

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For the liquids, first, add the Cabernet Sauvignon to deglaze the pot. Using a wooden spoon to scrape all the bits off the bottom of the pot. After the wine has reduced, add the beef consomme and beef broth.

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Adjust the oven temperature to 325-degrees F.

Remove the short ribs from the oven.

Add the seared short ribs and their juices (the juice is extra flavor) to the pot with the vegetables.  Bring all this up to a boil then reduce to a simmer and place into the oven for 2-1/2- 2-3/4 hours. The short ribs will be fully cooked and fork tender.

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Carefully remove the short ribs from the oven. Turn the oven temperature to 350-degrees F. Carefully remove the short ribs from the pot and set onto a plate.

In a small bowl make a *slurry. Add the *slurry to the pot. Bring the sauce back up to a boil. Stirring everything continuously until the sauce thickens and coats the back of a wooden spoon. You want it to be like a loose gravy, so when you ladle it over the cheese grits, the sauce will cling to the veggies and soak into the grits.

At this point, add the meat back into the pot and place the lid on. Set the pot on a back burner on very low or warm if that setting is available on your stove.

Next, onto making the cheddar grits.

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Adjust oven temperature to 350-degrees F.
In a large saucepot, I add heavy cream and water. Bring up to a boil. Add 1 teaspoon of Kosher salt. Using a  whisk add the grits. As soon as the liquid is completely absorbed,  remove the grits from the heat and add the unsalted butter. Switch to a wooden spoon, stir until butter is incorporated. Next, added the grated white cheddar, stir to combine.

Next, in a 9 x 11 buttered baking dish, add the cooked grits. spread the grits evenly into the buttered casserole dish. spring white cheddar on top. Cover the casserole dish with foil. Bake for 15 minutes. Remove the foil and bake for another 5-7 minutes or until grits are hot and bubbly.

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Prep Time: 30 minutes
Cooking Time For Short Ribs: 2 1/2 to 2 3/4 hours
Cooking Time For Grits: 1 hour
Oven Temp: 325 degrees
Yields: 4-6 servings
Equipment, 6-quart Dutch oven, food processor, 2 rimmed baking sheet pans, 9 x 11 baking dish

Ingredients For Boneless Short Ribs:

3 cups of water
1 cup of heavy cream
1 teaspoon of Kosher salt
4 tablespoons unsalted butter, room temperature
2 cups of shredded white cheddar (reserve 1/2 a cup for the topping)

Directions:
Preheat oven to 450-degrees F.
To start this dish, the vegetables need to be prepped. It’s important that they all be approximately the same size so they cook evenly. Besides the butternut squash, carrots, onions, and minced garlic using a food processor purèe the Piquillo peppers.

In a large mixing bowl, add the short ribs, 1/4 cup olive oil, 2 tablespoons of Kosher salt, 1 tablespoon freshly cracked black pepper. Mix to combine. Lay the marinated short ribs, in one layer, spread out, onto two baking sheets. Roast for 20 minutes. Halfway through the roasting process, flip the short ribs to get a good caramelization on all sides.

Note: Oven temperatures may vary slightly. The 20 minutes roasting time for the short ribs is an approximate time.

In a Dutch oven preheated on medium-high heat, add the olive oil, onions, and carrots. Season with Kosher salt and black pepper. Sautè those for 2-3 minutes. Next, add the diced butternut squash minced garlic, and tomato paste.

Continue cooking adding the remaining Kosher salt and black pepper, stirring occasionally for another 2-3 minutes. Note: It’s important to season each layer as you go. Once the vegetables start to soften, add the purèed Piquillo peppers stirring to combine with the vegetables. Next, add the crushed red pepper flakes, and fresh herbs, stir to combine.

For the liquids, first, add the Cabernet Sauvignon to deglaze the pot. Using a wooden spoon to scrape all the bits off the bottom of the pot. After the wine has reduced by half add the beef consomme and beef broth.

Remove the short ribs from the oven. Turn the oven to 325-degrees F.

Add the short ribs and their juices to the Dutch oven, stir to combine. Bring up to a boil, place the lid on and transfer the pot to the oven. Cook for 2 1/2 to 2 3/4 hours or until the meat is fork tender.

Set oven temperature to 350-degrees F.
Remove the pot from the oven, carefully transfer the short ribs to a dish. Add the premade *slurry to the pot, stir to combine. Bring the sauce back up to a boil until sauce has the consistency of a loose gravy. Turn the heat down to the lowest temperature or a warm setting. Add the meat back into the pot. Place a lid on to keep hot.

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.

In a large saucepot, I add heavy cream and water. Bring up to a boil. Add 1 teaspoon of Kosher salt. Using a  whisk add the grits. As soon as the liquid is completely absorbed,  remove the grits from the heat and add the unsalted butter. Switch to a wooden spoon, stir until butter is incorporated. Next, added the grated white cheddar, stir to combine.

Next, in a 9 x 11 buttered baking dish, add the cooked grits. spread the grits evenly into the buttered casserole dish. spring white cheddar on top. Cover the casserole dish with foil. Bake for 15 minutes. Remove the foil and bake for another 5-7 minutes or until grits are hot and bubbly.

To Serve:

*slurry:  For each cup of liquid, you want to thicken, start with 1 tablespoon of cornstarch in a small bowl. Add an equal amount of cold liquid and stir until smooth paste forms. Whisk the slurry into the hot simmering liquid you want to thicken.

 

Freshfields Farm

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Grilled Sweet Corn On The Cob With Chili Lime Butter And Queso Fresco

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If you’re looking for a new way to fix corn on the cob I have it! This is my Sweet Grilled Corn On The Cob With Chili Lime Butter And Queso Fresco.

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Leaving the husks on the corn gives a rustic appearance I really love.

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Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Total Time: 20 minutes
Yields: 2 to 4 servings
Equipment: indoor grill pan, silicone or pastry brush

Ingredients:
4 corn on the cobs, with husks
Canola oil
1 stick of unsalted butter, room temperature
4  limes, 2 zested, 2 for garnish
1 lime, juiced
1 tablespoon of chili powder
1 teaspoon Kosher salt
3/4 cup of fresh Queso Fresco, crumbled

Directions:
Start by making a *compound butter. Take a stick of room temperature unsalted butter. In a medium-size mixing bowl add lime zest, chili powder, Kosher salt, and one squeeze of fresh lime juice. Using a small rubber spatula mix to combine the ingredient together with the softened butter.

Layout a piece of plastic wrap, spoon the *compound butter out onto the plastic wrap. Roll it up like you’re making a really tightly wrapped burrito. Twist the ends in opposite directions so it seals the compound butter tightly inside, then I refrigerate the butter until it hardens enough to be sliced, around 1 hour.

Preheat an indoor grill pan over medium-high heat. Remove the corn silk by pulling the husks down leaving the husks attached to the cobs.

Brush a light coating of Canola oil on all sides of the cobs. Place them onto the grill pan, turning them occasionally until the ears of corn are nicely charred. They will crackle and smoke a bit, that’s normal.

Take the *compound butter out of the plastic wrap, slice into 1/2-inch rounds and rub it all over the corn. It melts beautifully as it hits the hot grilled corn. Yummy!

Place the buttered corn on the cobs onto a large serving platter. Next, make it snow with the crumbled Queso Fresco all over the top. Served simply with a few lime wedges.

*Compound butter is a mixture of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes. They can be made by adding additional ingredients such as herbs, prices or aromatic liquids into butter. The butter is usually reformed, usually in plastic wrap or parchment paper and chilled until it’s firm enough to be sliced.

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Homestyle Mashed Potatoes With Chives

Homestyle Mash Potatoes

I guess my favorite tool has to be the food mill, for two reasons. First, because it was passed down to me from my Nana, second, you just can’t beat it for making the best Homestyle Mashed Potatoes With Chives ever!

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Chives

Chives (2)

Chives (2)

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Prep Time: 15 minutes (time includes peeling and dicing the potatoes)
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 4 to 6 servings
Equipment: 6-quart stockpot, 3-quart saucepot large mixing bowl, food mill, hand-held electric mixer

Ingredients:
3 pounds of potatoes, Yukon Gold
Kosher salt (to salt boiling water)
1 1/2 cups half-and-half
1 8-ounce package of cream cheese, room temperature
3/4 stick unsalted butter (6 tablespoons)
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons of fresh chopped chives, finely chopped (optional, can substitute fresh dill or Italian flat-leaf parsley)

Directions:
In a large stockpot add the whole unpeeled potatoes, cover with cold tap water. Turn the heat to medium-high and bring to a boil. Liberally salt the water. Boil for 10 minutes, turn the heat off and let them sit in the hot water for another 10 to 15 minutes or until fork-tender. Remove the potatoes and let them cool until they can be handled. Using a pairing knife remove the skins (scraping the skins with the knife) and dice into 1-inch cubes.

In a small saucepot, heat the half-and-half and butter until the butter is melted.

On top of a large mixing bowl set up the food mill, start processing the potatoes through the mill.
Start off in turning the food mill in one direction, stop, then turn in the opposite direction to clean the blades. After all the potatoes have passed through the food mill, take your hand-held electric mixer fitted with the whisk attachment, on low speed, slowly pour in the hot half-and-half/butter mixture. Next, add the softened cream cheese,  Kosher salt, fresh ground black pepper, and finely chopped chives. With the electric hand-held mixer again on low speed, whisk to incorporate the cream cheese and chives. Serve my Homestyle Mashed Potatoes With Chives hot.

 

Homemade Salisbury Steak

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