Archive for the "ENTREE" Category
If you like red wine and cognac then this recipe is for you. Slow cooked short ribs that are so tender no knife needed. Serve with Polenta or Creamy Mashed Potatoes.
- 1 pound apple wood smoked bacon, sliced
- 8 bone-in beef short ribs, 1 short rib per person
- 2 medium carrots, coarsely chopped
- 2 large onions, chopped
- 8 garlic cloves, coarsely chopped
- 8 parsley sprigs, about
- 8 thyme sprigs, about
- 3 bay leaf
- Salt and freshly ground pepper
- ½ cup cognac
- 1 bottle full-bodied red wine, such as Cûtes du Rhûne
- 4 cups, beef stock.
- Preheat the oven to 300°.
- Season the ribs with salt. In a large skillet or dutch oven, cook sliced bacon until crispy. Remove the cooked bacon from the pan. Add half of the ribs to the reserved bacon fat and cook over moderately high heat until well browned, about 4 minutes per side. Transfer the ribs to a large roasting pan. Brown the remaining ribs and add them to the roasting pan in a single layer.
- Add the reserved vegetables and cook over high heat until beginning to brown, about 4 minutes. Add cognac, cook for about 1 min. (watch out if it catches on fire). Then add wine and beef stock, bring to a boil. Pour the vegetable/wine mixture over the ribs. Cover with foil and bake for about 5 hours, or until the meat is very tender and almost falling off the bone. Transfer the ribs to a large baking dish. Leave the oven on.
- Strain the cooking juices into a large saucepan and skim the fat from the surface. Boil over high heat until reduced to 2 cups, about 15 minutes. Pour the sauce over the ribs.
- Return the ribs to the oven and bake for 30 minutes. Let cool slightly before serving.
8 SERVINGSPork Carnitas are one of my top ordered items when I go out and eat Mexican food. Sometimes I find a place that serves an amazing batch of Carnitas to remember. Sometimes I think they just boiled the meat in water, not so good. This pork Carnitas recipe is good, the cinnamon is the secret weapon. Turning plain pork shoulder into with crispy pork perfection. Enjoy!
- 4 to 5 -pounds boneless pork shoulder, cut into 5-inch chunks, trimmed of excess fat
- 2 about tablespoon coarse sea salt
- 2 tablespoons canola or coconut oil
- 2 cinnamon sticks
- 1 tablespoon chile powder
- 1 tablespoon ancho chile powder
- 2 bay leaves
- 1 teaspoon ground cumin
- 6 cloves of garlic, peeled and thinly-sliced
- 1 yellow onion, sliced
- Heat the oven to 350F degrees.
- Rub the pieces of pork shoulder all over with salt.
- With a dutch oven set the stovetop to medium high and heat the oil. Cook the pieces of pork shoulder in a single layer until very well-browned, turning them as little as possible so they get nice and dark before flipping them around. If your cooking vessel is too small to cook them in a single-layer, cook them in two batches. Be careful of oil splatter.
- Once all the pork is browned, remove them from the pot and blot away any excess fat with a paper towel, then pour in about a cup of water, scraping the bottom of the pan to release all the tasty brown bits.
- Add the pork back to the pan and add enough water so the pork pieces are 2/3rd’s submerged in liquid. Add the cinnamon sticks and stir in the chile powders, bay leaves, cumin, garlic and onion.
- Braise in the oven uncovered for 3 1/2 hours, turning the pork a few times during cooking, until much of the liquid is evaporated and the pork is falling apart. Remove the pan from the oven and lift the pork pieces out of the liquid and set them on a platter.
- Once the pork pieces are cool enough to handle, shred them into bite-sized pieces, discarding any obvious big chunks of fat.
- Return the pork pieces back to the roasting pan and cook in the oven, turning occasionally, until the liquid has evaporated and the pork is crispy and caramelized. It will depend on how much liquid the pork gave off, and how crackly you want them.
Dinner MenuCheese, Fresh Fruit & Cured Meat Plate, An Assortment of Chef Selections. Humboldt Fog with White Truffle Honey, Spanish Manchego and Mnt. Tam Triple Cream. Thin Slices of Salami, White Truffle Pate, Cornichons, Olives and Fresh Fruit with Assorted Crackers. Mushroom Bites, Sautéed Wild Mushrooms, Shallots, and Goat Cheese Baked in Phyllo Dough. Roasted Asparagus Wrapped in Prosciutto. Arugula & Beet Salad, Goat Cheese, Tossed with a Citrus Vinaigrette. Prosciutto Wrapped Chilean Sea Bass with Herb Pine Nut Quinoa. Roasted Brussels Sprouts with Bacon Crumbles.
For the KiddosChicken Tenders with Sweet Potato Fries.
Sopes are actually easy to make. You can fill them with any type of meat or sautéed vegetables. Serve them as a appetizer or main entree.
- 1 cup masa harina
- 3/4 cup warm water
- 1/4 cup vegetable oil
- 3 links of chorizo
- 1 can of black beans
- 3 tablespoons creme fraiche thinned with a little water or lime juice
- Crumbled queso fresco, for garnish
- Cilantro, for garnish
- Preheat the oven to 200 degrees and line a baking sheet with parchment paper.
- Put the masa harina in a large bowl, pour in the warm water and get your hands in there, kneading until you have a dough. You want to have a nice, moist dough, add more water if it’s dry. If you add too much water and the dough is sticky, just add more masa harina.
- Break the dough into four equal pieces and roll each one into a ball. Cover balls with a damp paper towel to keep dough from drying out. One at a time flatten dough with the palm of your hand until they’re a thin circle about 1/4 inch thick.
- On medium high heat, add a little bit of the oil to a sauté pan and heat till nice and hot. Carefully add the first sope and cook until little brown blisters appear on the bottom, about 1 minute. Flip with a spatula and cook again for another minute. Transfer cooked sope to baking sheet, to keep warm in the oven. Repeat with the remaining 3 sopes, adding a little more oil if you need to. Keep them in the oven until your ready to plate.
- In the same sauté pan add a few tablespoons oil and add chorizo, removing from the casing. Cook until meat is crispy and cooked though.
- Arrange the sopes on a platter, top black beans, chorizo, queso fresco, cilantro and crema. Serve and enjoy!