What's Cooking EDF? #4

[BK_]

I know is summer, but recently Ive had a craving for short ribs so I'm cooking up a large batch right now. Looking forward to eating it for dinner tonight, lunch monday, and lunch tuesday.

Thinking of serving it with a bacon and sweet potato hash. I've only cooked with potatoes a couple of times - hopefully it turns out ok.

[BK_]

Sherry Braised Short Ribs with Sweet Potato and Bacon Hash



Short Ribs:

Brown short ribs in a dutch oven, removed to cool. In the same pot, soften 2 granny smith apples, 2 medium sized onions, 4 small carrots, 1 head of smashed garlic, and 1 rib of celery. Add 1 cup of sherry and stir to scrape up all the brown bits at the bottom. Bring to a boil, 1 cup of tomato puree, and add 3 cups of chicken stock. Bring that to a boil, add in short ribs, cover, and place in a 325 degree oven for 2 hours. (I only cooked it for 1 hour and 45 minutes and think it was a mistake)

When cooked, remove ribs, strain liquid and reduce to a syrupy consistancy. Serve sauce over ribs.

Sweet Potato Hash:

Cut bacon into 1/2 inch strips and brown. Set aside. Brown two large sweet onions in the bacon fat. Blanch the sweet potato cubes for 3 minutes then add to the onions. Cook until tender (10+ minutes) on medium heat. When cooked, cook on high without stirring to brown the outsides of the potatoes. Mix in bacon, chives, and thyme.

[Chaos_ult]

My stomach is doing something strange after reading this thread.

I'm so hungry.

BTW BK - what kind of camera is that? Sorry if this question has already been asked.

[pokah5]

i love short ribs and those look nothing short of amazing.

[BK_]

I recently bought a canon rebel xti (http://www.amazon.com/Canon-Digital-.../dp/B000I3ZCWU)

I think the key is choosing the correct white balance, no matter what type of camera you are using. I finally figured out how to use the custom white balance function and ever since then the pictures have been coming out much better.

[MagicNinja]

Chicken Pasta w/ semi dried tomatos and light cream sauce.


Peppersteak w/ mushrooms beans and badly cooked potatoes, w/ cream and pepper sauce (and flamed port... can't hear because my smoke alarm wouldn't stfu)


Salmon Steak w/ Chermoula on Fennel marinated in lemon juice Salad (this is ridiculously tasty)


Same thing except with ocean trout (better than salmon for this dish imo)

[SamIAm]

Maple-glazed pork loin. Seared, glazed, & roasted all in the same nonstick pan, so clean-up was a breeze. Served with fresh corn and asparagus w/ parmesan.



For desert I made cream-puffs filled with leftover vanilla icecream. For some extra flavor, I made a cranberry puree from some dried cranberries in the pantry.

[Aloysius]

MagicNinja - how does this chermoula recipe look to you? I'm not sure I've ever had this marinade and it looks tasty, want to try it out. Thanks.

-Al

[MagicNinja]

aloysius,
the one i used was from neil perry's 'the food i love' and it is as follows:

1 red onion, roughly chopped
4 garlic cloves
90 gram coriander/cilantro inc stalks, roughly chopped
150 gram flat leaf parsley w/ stalks, r.c,
1 heaped teaspoon sea salt,
1 tablespoon ground cumin,
1 tablespoon ground coriander
1 1/2 tablespoon ground chilli
1 tablespoon ground turmeric
2 teaspoon sweet paprika
1 1/2 tablespoons ras el hanout (i didn't get this)
185 ml extra virgin olive oil
juice of 1 lemon

he specifies : "really you should just experiment etc with it, a simple chermoula really could be as simple as parsley, coriander, garlic, and red onion- from that, you can build anything really.

So yea, your recipe looks good [img]/images/graemlins/smile.gif[/img] Also, just make a full jar of the stuff, put it in the fridge; u will put this stuff on everything man, i just ate some with 2 slices of toasted bread, some onion fried in chermoula and then a gooey egg. delicious.

[Aloysius]

Magic - cool, will make this soon, also:

[ QUOTE ]
just make a full jar of the stuff, put it in the fridge; u will put this stuff on everything man, i just ate some with 2 slices of toasted bread, some onion fried in chermoula and then a gooey egg.

[/ QUOTE ]

This sounds awesome.

-Al