Friday, March 28, 2014

Beef Short Ribs

4 pounds English style beef short ribs
1 t cumin
1 t chili powder
1/2 t ground coriander
oil for browning
1 small onion, diced
1 medium carrot, diced
3 cloves garlic, minced
2 bay leaves
2 T chipotle in adobo
2 T tomato paste
12-14 ounces stout
beef broth to cover

  1. preheat oven to 300
  2. season ribs with cumin, chili & coriander
  3. brown thoroughly in large Dutch oven, then remove
  4. add onion, carrot and garlic and cook until browned
  5. add bay, chipotle and tomato paste and cook until darkened
  6. deglaze with stout
  7. return beef to pan and add enough broth to just submerge
  8. cover and roast 3 hours
  9. remove ribs and skim fat (very important -- take your time)
  10. puree with immersion blender, then reduce by half
Note: If you're using homemade broth that isn't salty, you may want to add 1 t salt to spices when seasoning.

Serves 4

Thursday, October 10, 2013

Thai Red Curry Soup

1 T coconut oil
1" ginger, peeled & mined
1 large clove garlic, minced
1-3 T Thai red curry paste (to taste)
1-2 t sambal (to taste)
2 T soy sauce
1 t sugar
2 T fish sauce (optional)
1 red or yellow bell pepper, seeded & sliced
1 bunch scallions, trimmed & sliced - separate white & green
1 small bunch cilantro, stems minced, leaves reserved
1 pound sweet potato, peeled and sliced into bite-sized pieces (I used 3 little ones but one big one would probably do)
1/2 pound green beans, trimmed & cut into 1" pieces
6 large curly kale leaves, chopped
2 cans coconut milk
2 c water
1 lime

  1. In large pot, saute ginger, garlic, white part of the scallions and cilantro stems until soft
  2. Add curry paste, sambal, soy, sugar, fish sauce and cook for  minute
  3. Add pepper, sweet potato, beans, kale, coconut milk and water
  4. Cover and simmer until potatoes are soft and kale is tender, about 10 minutes
  5. Add juice from lime, cilantro leaves and scallion greens
  6. Taste and adjust for soy and sambal (i.e. salt & pepper) levels
Hard squash could substitute for sweet potatoes.  You could omit the fish sauce to make it vegan.  Shrimp, chicken or tofu cubes would also be a nice addition if you want something heartier.

Monday, September 9, 2013

Roasted Poblano Enchiladas

For the enchiladas:

8 flour tortillas
2 c refried beans (mine were homemade, but one can would work)
2 c cooked rice
1 1/2 c shredded cheese (your choice; I used a mix of cheddar and jack)

For the sauce:

2 poblano peppers, blackened, skinned, seeded and diced
1 medium onion, diced
3 cloves garlic, sliced
4 T butter or oil
4 T flour
1 1/2 c milk
salt to taste

  1. Preheat oven to 350 and spray 9x13"pan.
  2. In sauce pan, saute onions and garlic in butter until soft.
  3. Add peppers and continue to cook until all are golden and brown.
  4. Add flour and cook for one minute.
  5. Slowly add milk to form sauce.
  6. Using immersion blender (or a regular one), puree until smooth.
  7. Adjust seasoning.
  8. Fill each tortilla with 1/4 c beans, 1/4 c rice and 2 T cheese, then roll.
  9. Pour sauce over enchiladas, shifting them to make sure sauce seeps between.
  10. Top with remaining 1/2 c cheese.
  11. Bake 45 minutes until golden brown.
Serves 4

Monday, June 17, 2013

Kay's Barbecue Sauce

1 c finely minced onion
3 T canola oil
3 c tomato sauce
¼ c cider vinegar
¼ c lemon juice
3 T Worcestershire sauce
3 T brown sugar
2 T molasses
2 T prepared mustard
¼ t Tabasco
1 clove crushed garlic
1 bay leaf
¾ t chili or ancho powder
  1. Saute onion in oil until very soft
  2. Add remaining ingredients and cook until reduced by half
  3. Cool completely and place in large jar
  4. Refrigerate one week before using
  5. Keeps at least a month refrigerated

Makes 2 cups

Tuesday, June 4, 2013

Ancient Civ Tuna

2-3 stalks celery, sliced
1 small onion or 6 scallions, diced
8 ounces mushrooms, sliced
2-4 cloves garlic, crushed
pinch red pepper flakes (optional)
2 T olive oil
1 lemon, zested & juiced
2 t dried oregano or 2 T fresh, chopped
2 T butter
1/4 c fresh parsley, chopped
8 ounces long pasta, cooked
2 cans tuna, drained

  1. Saute vegetables and oregano in olive oil until soft but not browned
  2. Add the rest and toss to coat
  3. Serve hot (excellent cold, but only if you used skinny noodles; fat ones get flabby)
Serves 4