Beef Short Ribs with Cheddar Polenta
1 rack beef short ribs, about 2 ½ pounds, cut into 4-ounce portions
2 tablespoons ancho chile powder
1 tablespoon soy sauce
1 dried ancho chile
1 medium yellow onion, sliced
4 cloves garlic, peeled and smashed
6 tablespoons Worcestershire sauce
¼ cup kosher salt
1 gallon water
Season both sides of the ribs with the ancho chile powder. Wrap tightly in plastic wrap and refrigerate at least 6 hours or overnight.
Preheat the oven to 350 degrees Fahrenheit.
Place a roasting pan over 2 burners on the stove. Add oil and sear ribs on all sides. Add the soy sauce, ancho chile, onion, garlic, Worchestershire sauce, brown sugar, kosher salt, and water to the roasting pan, and bring to a simmer over medium-high heat. Adjust the seasoning to taste, tightly cover, and transfer to the oven. Cook until the ribs are tender and fall from the bones, about 3 to 3 ½ hours.
Remove from the oven and serve on top of the cheddar polenta, with the cooking liquid spooned over the top.
1 ½ cups water
2 cups milk
2 teaspoon minced garlic
1 bay leaf
2 teaspoons chopped fresh thyme leaves
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
1 cup polenta
4 tablespoons unsalted butter
½ cup grated cheddar cheese
2 tablespoons grated Parmesan
In a large, heavy saucepan, combine 1 ½ cups water with milk, garlic, bay leaf, thyme, salt, and pepper. Bring to a boil and slowly add the polenta, whisking constantly. Reduce the heat to low and simmer, stirring often with a wooden spoon, until the polenta thickens, about 25 minutes.
Add the butter and stir until melted. Add the cheddar and Parmesan, and stir well. Adjust seasoning to taste, and serve hot.
Yield: 8 appetizer servings.
4 bone-in, skin-on chicken thighs, cut ½ through the bone
Salt and freshly ground black pepper
½ pound slab bacon, sliced into lardons
1 large onion, chopped
3 celery stalks, chopped
2 carrots, chopped
4 cloves garlic, minced
½ cup white wine
2 cups cooked northern white beans
1 bay leaf
2 teaspoons dried thyme
½ cup chicken stock
1 tomato, sliced very thinly
Garlic Bread Crumbs (recipe follows)
1 baguette, sliced, for serving
Preheat the oven to 350 degrees Fahrenheit. Rinse and dry the chicken well and season with salt and pepper. Let sit at room temperature for 15 minutes.
In a large Dutch oven, over medium-low heat, add the bacon and slowly render the fat. Remove the bacon to a plate when crispy, leaving the fat in the pan. Raise the heat to medium-high and add the chicken, skin-side down. Brown the chicken on both sides and then remove to a plate. Add the onion, celery, carrots and garlic and sauté until soft, about 5 minutes. Deglaze the pan with white wine and reduce by half. Stir in the beans, bay leaf and thyme. Nestle the chicken thighs and bacon into the pot. Add the chicken stock, cover and bake in the oven for 20 minutes. Remove from the oven, remove the lid and top the cassoulet with sliced tomatoes and Garlic Bread Crumbs. Return to the oven and bake, uncovered, 15 minutes longer. Serve the cassoulet with baguette slices.
Garlic Bread Crumbs:
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
3 slices slightly tale or dried bread, pulsed into crumbs in food processor
Kosher salt and freshly ground black pepper
In a small pan, sauté oil and garlic over low heat. Stir until the oil is fragrant, about 1 minute. Toss in the bread crumbs and cook until the bread crumbs start to turn golden, about 2 to 3 minutes. Season with salt and pepper to taste and remove from heat.
From our July Newsletter
From Heidi Daniels
Salmon Sliders with Lime-Sesame Mayonnaise
Zest of 1 lime
1 Tbsp fresh limejuice
2 tsp grated fresh ginger
1 tsp black sesame seeds
1 tsp toasted sesame oil
1/2-cup good quality mayonnaise
Combine all ingredients and mix well. Chill until ready to serve.
1 large egg
2 tsp fresh limejuice
2 Tbsp Dijon mustard
3/4 tsp salt
1/2 tsp fresh ground pepper
1/3 cup toasted white sesame seeds
2 cloves garlic
2 scallions cut into 1-inch pieces (green and white parts)
1-1/2 pounds fresh salmon filet
1Tbsp canola or vegetable oil
In a large bowl, beat the egg. Add limejuice, mustard salt and pepper. Using a food processor, grind the sesame seeds into a coarse powder. Add to the egg mixture and stir until combined. Drop the garlic and scallions into the feed tube of the food processor and process until finely chopped (do not puree). Stir into the egg mixture. Remove the salmon skin and remove any bones. Cut the salmon into 1-inch pieces and place into the food processor. Pulse in bursts until the salmon is the size of corn kernels. Add to the egg mixture and sesame mixture and stir well. Shape the mixture into 8 equal sized patties and place on wax paper. For best results, chill for a minimum or 30 minutes. Heat the oil in a nonstick skillet over medium-high. Gently add the burgers. Fry until lightly browned on the bottom side, about 2 minutes. Flip and fry until crisp, 1 to 2 minutes. Serve on toasted mini buns with greens and Lime-Sesame Mayonnaise.
Pair with dry Rose, Sauvignon Blanc, white Burgundy or a light Pinot Noir.
Smoked Ham, Gruyere and Caramelized Onion Frittata
8 extra-large eggs
2 tablespoons heavy cream
1 cup grated Gruyere cheese
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 small onion, diced
4 small red potatoes, diced
1 cup diced smoked ham or Canadian bacon
1 cup grated Parmigiano-Reggiano, for finishing top
1/4 cup sour cream
1 bunch chives, chopped
Preheat oven to 400 degrees F. In a large bowl, whisk together eggs, cream, Gruyere cheese, salt, and pepper until foamy. Melt butter in a cast iron pan over medium heat. Add the onion and potatoes and cook thoroughly. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, add the ham.
Transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden. Top with grated Parmesan and serve garnished with sour cream and chives.
BBQ SHRIMP 6-8 servings
2 lemons, cut into wedges
1 c butter, melted
1 c ketchup
½ c Worcestershire sauce
4 cloves garlic, chopped
2 bay leaves
3 T Old Bay seasoning
1 t dried rosemary
1 t dried thyme
4 lb unpeeled, large raw shrimp
Preheat oven to 400 degrees. Stir together the first 9 ingredients. Place shrimp in a broiler pan; pour lemon mixture over shrimp. Bake for 35 minutes or just until shrimp turn pink, stirring every 10 minutes. Discard bay leaves. Serve with lemon wedges & French bread. Pairs well Torrontes, Pinot Grigio or Pinot Noir
SMOKED GOUDA GRITS 6-8 servings
6 c low sodium chicken broth
2 c milk
2 t salt
½ t pepper
2 c uncooked quick-cooking grits
8 oz smoked Gouda cheese
3 T butter
Bring chicken broth, milk, salt, and pepper to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits. Cover, reduce heat to medium-low, and simmer, whisking every 5 minutes or until thickened. Stir in cheese and butter until melted. Pairs well with Sauvignon Blanc, Grenache or Cotes du Rhone
Mama’s Italian Meatballs
½ lb ground veal
½ lb ground pork
1 lb ground beef
1 cup fresh white bread crumbs (crusts removed)
½ cup seasoned dry bread crumbs
2 Tbsp chopped Italian parsley
½ cup freshly grated Parmesan cheese
1 ½ tsp kosher salt
½ tsp black pepper
¼ tsp ground nutmeg
1 extra large egg, beaten
Place ground meats, both bread crumbs, parsley, Parmesan cheese, salt, pepper, nutmeg, egg and ¼ cup warm water in a bowl. Combine with a fork.
Using your hands, lightly form the mixture into 2 inch diameter meatballs (14 to 16). Pour equal amounts of vegetable and olive oil into a 12 inch skillet to a depth of ¼ inch. Heat the oil.
In batches, carefully place the meatballs in the oil and brown them on all sides over medium-low heat, turning carefully with a spatula or fork. It should take approximately 10 minutes for each batch. Do not crowd the meatballs. Remove the meatballs onto a plate covered with paper towels. Add meatballs to your favorite tomato based sauce and simmer on the lowest heat for 30 minutes.
Serve with an Italian Chianti or Barbera
Mangiare bene, bere vino e godersi la vita!
Pumpkin Ravioli with Browned Butter, Sage & Walnuts
2-8oz packages of Bertagni Pumpkin Ravioli (available at wine shop)
6 oz cold unsalted butter
¼ c walnut pieces
¼ c fresh sage, sliced thin, reserve a bit for garnish
Kosher salt & black pepper, to taste
Parmigiano-Reggiano, for garnish
Prepare Bertagni Pumpkin Ravioli according to directions, on the package. Place the cold butter in a medium skillet preheated over medium heat. Do not swirl or move around. Once the butter has melted and has begun to turn brown around the edges, add the sage, walnut pieces, salt and pepper. Stir for 30 seconds. Add the ravioli into the hot skillet with the brown butter mixture. When the pasta becomes brown and slightly crispy, remove and serve on a warm platter topped with more thinly sliced sage and freshly grated Parmigiano-Reggiano. Serve with Sangiovese, Pinot Noir or Chablis
1 Tbsp. plus 2 tsp. extra virgin olive oil 2 tsp. Dijon mustard
2 scallions, thinly sliced 1 Tbsp. fresh lemon juice, plus lemon wedges
½ cup red bell pepper, finely chopped ½ tsp. Old Bay Seasoning
1 cup panko (Japanese bread crumbs) Dash of Tabasco
1 large egg, lightly beaten 1 lb. lump crab meat, picked over
2 Tbsp. nonfat milk Kosher salt and freshly ground pepper, to taste
1 tsp. Worcestershire sauce Olive oil cooking spray
1. Heat 2 tsp olive oil in a non-stick skillet over medium-high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool Slightly.
2. Mix ½ cup panko, the egg and milk in a small bowl. In a medium bowl whisk the Worcestershire sauce, mustard, lemon juice, Old Bay, and hot sauce; fold in the crab meat, panko mixture, scallion-bell pepper mixture, ¼ tsp salt, and a pinch of pepper. Shape into 8 patties and refrigerate for 30 minutes.
3. Coat the crab cakes with the remaining ½ cup panko. Heat the remaining 1 Tbsp. olive oilin the skillet over medium-high heat. Mist the crab cakes with cooking spray and cook sprayed side down, 3 to 4 minutes. Spray the top of the crab cakes and flip and cook 3 to 4 more minutes. Serve with lemon wedges.
Serve as an appetizer or light lunch with a salad and a crisp and refreshing Sauvignon Blanc, Albarino or Pinot Grigio.
Watermelon & Feta Salad with Fresh Mint
1 medium seedless watermelon, cut into bite size pieces
1/3rd cup good quality balsamic vinegar
1/4th cup honey
1/4th cup chopped fresh mint
1/8th tsp. salt
1/2 cup crumbled feta
Place chilled watermelon pieces in a salad bowl. In a separate bowl, whisk balsamic vinegar and honey. Pour over watermelon mixture, tossing to coat. Stir in the mint and salt. Sprinkle with the cheese and serve immediately.
This refreshing summer salad can be served as a side dish with grilled seafood, savory chicken or brunch. Pairs well with Champagne or dry Rosé.