Tag Archives: parsley

Braised Short Ribs

I’m going to start with you have GOT to try these!!! If you do have any leftover they taste amazing re-heated. Now that we have that out of the way, they do take a planes trains and automobile kind of route to get where they need to go but the end result will be worth it and I hope it doesn’t deter you from attempting this recipe.

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The weather has been super cold here in the North East; my guys have been working outside on a couple of roofs and there is nothing like a hot shower and a warm comforting meal to warm your bones. The last couple of weeks I have put my slow cooker to work, plus my new cookbook is very inspiring plus I do like prepping two meals at one time and then taking a night off to relax.

For this particular recipe the microwave helped in making the dish a little less fatty, short ribs are notoriously greasy and we all want to have the most flavors but not all the extra grease in our dishes. I still had to let the sauce separate before I turned the juice into gravy. You do have a couple of options to keep the juice as such or make a roux and turn it into nice thick gravy which is the route I chose.

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Firstly separate the bones from the ribs, slice as close to the bone as possible. Take the bones and put them in a microwave safe dish, microwave for about 10 minutes, they should be nicely browned and a lot of fat left in the dish.  Transfer the bones to the slow cooker.

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Now to brown the ribs in a hot skillet by drying them, then salt and pepper and adding them to the skillet with a little oil. Brown about 7 minutes a side and add to the slow cooker. In the same skillet add onions, carrot, celery, tomato paste, and thyme to the fat in the skillet. Cook over medium heat until the onions are soft and lightly browned, about 8-10 minutes. Stir in the flour and cook for another minute. Slowly whisk in the wine and vinegar, scraping up any browned bits and smoothing out any lumps. Bring to a simmer and cook until reduced to 1 cup, about 6 minutes then add to the slow cooker. Stir in the broth and bay leaves into the slow cooker. Cover and cook on low 9 to 11 hours or on high for 5 to 7.

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Transfer ribs to a platter and tent loosely with foil. Either let the braising liquid settle and skim off the fat or use a fat separator; whichever you prefer. Strain the liquid discarding the solids and season with salt and pepper to taste. Stir in the parsley or sprinkle over the top just before serving. Spoon about a cup over the ribs and serve with the remaining sauce.

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Serve over your favorite mashed potatoes.

5 lbs. bone-in short ribs – meat and bones separated

Salt and Pepper

2 Tbs olive oil

2 onions chopped medium

1 carrot peeled and chopped medium

1 celery rib chopped medium

2 Tbs tomato paste

1 tsp dried thyme

3 Tbs flour

2 cups dry red wine

2 Tbs balsamic vinegar

2 cups chicken broth

2 bay leaves

2 Tbs minced fresh parsley

Thanksgiving Dinner – no power – Sausage Ciabatta Stuffing

Firstly I hope you all had a wonderful day with delicious food and great conversations with your family and friends

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Talk about having a pretty traditional Thanksgiving here in NH we got hit with a heavy snow storm on Wednesday; I think the final total was 15 +/- inches.  While that much snow is generally not a big deal for us, this one kind of kicked our butt.  We lost power for 10 hours on Wednesday; which is always my prep day. I peel and cut up all the veggies, set the table, get out all the serving dishes and prep the dressing aka stuffing.

A few years ago I opted for cooking 2 smaller sized turkeys together versus the 16+lb bird I used to get. I find that they have a better chance of being super moist which pretty much is the main cooking goal for any cook. This year in particular it was an amazing choice. My gas Viking stove top works but my gas oven does not. My girlfriend who lives up the road did offer me hers and I was going to use it; however I was concerned about not being on site while it cooks, I like to keep an eye on it and I couldn’t be 2 places at once.

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Not as pretty as when cooked in my oven; but they tasted wonderful!

Thursday we lost power again at 8:30 am; it came back right after we finished dessert around 4:30 pm.  While my guys were out plowing and shoveling; I cleared a path to the gas grill and cleaned it off at least a foot of fresh powder. I actually grabbed my roasting pan and put the birds; packaging an all into the pan to see if they would all fit on the grill. It was perfect. I make beer can chicken on the grill all the time; so I felt pretty confident it would work.  I filled the bottom of the pan with water; stuffed both with apples, onions, and garlic and seasoned them well; covered them with foil and hoped for the best. The grill was a solid 450′ and they took approximately 2 hours.

They came out excellent and outside smelled awesome!!!

There were only 2 things that I couldn’t make as I wanted.  I could not make the dinner rolls this year; which was fine and the dressing I made couldn’t be baked to get all the crust that everyone loves. But I was able to brown them with a little crust on the stove top.  If you are in search of a great tasting dressing/stuffing I wholly suggest this one!  Flavor galore and everyone loves it.  My son had 4 helpings yup I said 4.

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Fennel

Fennel

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It is based off of a Mario Batali sausage stuffing

Sausage Ciabatta Dressing

Your favorite Olive Oil for the pan

1 lb of your favorite Italian sausage – casing removed crumbled and browned

1 medium onion – diced

1 bulb fennel also called anise – sliced thin, fronds reserved

1 cup of chestnuts – I found them already cooked and peeled – brilliant

2 apples – I used granny smiths – peeled and diced

5 cups ciabatta bread cubed and toasted – I toasted them in a pan on the stove top

¼ cup fresh parsley – chopped

2 ½ cups chicken stock

½ melted butter

Add oil to the pan, crumble the sausage and cook till the sausage starts to brown, add the onion, fennel, chestnuts, apples and cook. Stirring occasionally, until the sausage is cooked through

In a large bowl, place the cubed bread and pour the cooked sausage mixture over the top. Sprinkle with parsley, and pour the stock and melted butter; toss to combine.

In a 9×13 baking dish place all ingredients in and cover with foil. Bake for 30 minutes, uncover and bake until the top is golden browned and crisp. Serve garnished with some of the fennel fronds.

Lasagna throw down

Last weekend a girlfriends’ mother asked “would you like this magazine (all recipes) I won’t be making anything out of it” I generally grocery shop on Sunday’s; I take a look at my supermarket flyer, ask the guys what they might like and have a tentative weeks’ worth of meals planned before I head out.  I am pretty lucky that my family are willing to try anything at least once; or maybe they are the lucky ones that I love cooking new recipes. You never know when you will come across a winner and in some cases a dud.

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I took the magazine and immediately ripped out 6 recipes I would like to try. I ended up making 2 of them on Sunday 2 more by Wednesday.  A couple of them were definite keepers (Gumbo, Slow-Cooker BBQ Ribs), one was very good (Stuffed Peppers) but maybe not a weekly/monthly meal but I will be making them again. The last turned out to be a pretty sweet surprise for me.  It was dubbed “World’s Best Lasagna” I was very intrigued how this could be; I never had a formal recipe for the lasagna that I have been making for many many years. I followed this recipe and instructions exactly.  Since it makes a 9×13 inch dish I invited my in-laws over to share. The consensus was it was good, but they all liked mine better.  They said my lasagna had more of a bite than this one.  Everyone was in agreement that you could serve the “World’s Best” to just about anyone and they would all like it, it was a solid good lasagna.

OK not a real thrown down but 5 people voted mine better – might not count since they were all family but if you knew my family they will let you know if they like something or not. if you get my drift.

Here is my recipe – I only make a huge pan of it if we are having guests otherwise I use smaller dishes and freeze all but one that we cook up and eat for dinner with a nice salad and some yummy bread.

Package Sweet Italian Sausage casing removed and crumbled and cooked

2 jars’ of your favorite spaghetti sauce

Large yellow onion diced

4 cloves Garlic crushed

Olive Oil if needed

White wine

1TBS dried oregano

1TBS dried basil

1 TBS Garlic powder

Kosher salt

Fresh cracked Black Pepper

32 oz. Ricotta cheese

2 Eggs

2 TBS dried Parsley

1 ¾ Cup freshly grated Parmesan Reggiano

2-3 Packages Mozzarella

1 Box no-bake Lasagna Noodles

The amounts above can all be adjusted to your taste

In a large stock pot cook the sausage to well done.  Remove and set aside; add the onions to the sausage oil and sauté until softened about 4 minutes.  Add the garlic and cook for another minute or so.  Add sauce, take the wine and swirl around the empty jars; add to the pot.  Add oregano, basil, garilc, salt and pepper to taste.  Allow to simmer for 20-30 minutes. In the meantime mix the Ricotta, eggs, parsley and ¾ Cup parmesan cheese.  Once you have the above made you can decide if you want to make 1 9×13 pan OR 3 or 4 smaller one.   The layering is the same.  1/3 of the Sauce – Noodles slightly overlapping – Ricotta – Mozzarella – Parmesan cheese; repeat 3 times.  Cover with tinfoil and cook for 45 minutes, remove tinfoil and cook for another 45 minutes.