Need a good recipe to impress?!
I'm having some ppl over and I am NOT a very experienced cook!. I need something that will be flavorful, fairly simple to cook and the ingredients are available to me!. I live in the South and I want to make something fairly traditional, not too off the wall!. Any ideas!?Www@FoodAQ@Com
Answers:
I always impress with a simple meal of beef tenderloin with tomato-mint salsa:
Marinate the beef tenderloin in balsamic vinegar for a couple of hours before dinner!. Salt and pepper it and then sear it for about 6-7 minutes on high heat in a frying pan!.
In a food processor, combine fresh tomatoes, a bunch of mint leaves, a few tablespoons of balsamic vinagerette, salt, pepper, onion, and pulse!. If you don't have a food processor, just chop them up and combine!. When the beef tenderloin is done, just cut against the grain, put on each plate, and spoon the salsa over it!. Very good and easy!Www@FoodAQ@Com
Marinate the beef tenderloin in balsamic vinegar for a couple of hours before dinner!. Salt and pepper it and then sear it for about 6-7 minutes on high heat in a frying pan!.
In a food processor, combine fresh tomatoes, a bunch of mint leaves, a few tablespoons of balsamic vinagerette, salt, pepper, onion, and pulse!. If you don't have a food processor, just chop them up and combine!. When the beef tenderloin is done, just cut against the grain, put on each plate, and spoon the salsa over it!. Very good and easy!Www@FoodAQ@Com
take some bonless skinless chicken breast - cut it in to small pieces - soak it for at least 1 hour in orange juice bottled or squeezed doesnt matter
in a pan put about 1/2 cup honey i like to use orange blossom honey but can be any kind
1/2 cup soy sauce
and as much garlic as you like - i try to be generous with the garlic so it really stands out - at least a tbs worth
cook your chicken in the pan til a nice golden brown and of course done cooking - usually about 10 minutes per pan of chicken cooking
you dont necessarily have to cut the chicken but i do think it tastes better smaller because you get more of the flavor on the chicken and saves your guests from having to cut
serve over a bed of your favorite rice - i use white rice
i generally serve a nice caeser salad with dinner and some texas toastWww@FoodAQ@Com
in a pan put about 1/2 cup honey i like to use orange blossom honey but can be any kind
1/2 cup soy sauce
and as much garlic as you like - i try to be generous with the garlic so it really stands out - at least a tbs worth
cook your chicken in the pan til a nice golden brown and of course done cooking - usually about 10 minutes per pan of chicken cooking
you dont necessarily have to cut the chicken but i do think it tastes better smaller because you get more of the flavor on the chicken and saves your guests from having to cut
serve over a bed of your favorite rice - i use white rice
i generally serve a nice caeser salad with dinner and some texas toastWww@FoodAQ@Com
Make some chicken roulades!.!.!.!.these are easy to make, and the ingredients are left to your imagination!.
Take boneless, skinless chicken breast, and pound out pretty thin!. not too thin that they tear, but thin enough that you will be able to roll them up with ingredients inside!. once thin enough, layer your ingredients!. i use asparagus, white or red onion, portabello mushrooms (julienne cut), and spinach!. make sure your ingredients are not too much that you find it hard to roll up!. and the asparagus, make sure you cook about 3/4 done before putting in the chicken!. when you have your ingredients layered, start to roll the chicken up until you have the "roulade"!. you can use caul fat (if you can find it) to secure the roll, or, you can use bacon and wrap the chicken!. i have heard that is good, but never had it that way!. anyhow, sear the chicken in a pan to get good color on the outside of the roll and finish in the oven!. for the sauce you can get some nice red bell peppers, roast them until the skin falls off (or throw them on the stove top, directly on the fire until done), peel the skin, puree the peppers and cook in a small sauce pan until thick!.!.!.then add a small amount of cream, garlic, salt and pepper!. slice the chicken roulades at an angle and serve with red bell pepper sauce (coulis)!. it's a lot easie than it sounds and it's really good!. for a side dish, slice some potatoes and par-boil until about 3/4 cooked, drain and then add cream, red bell pepper, onions, and garlic, finish cooking potatoes in cream and do not drain!. don't stir the potatoes, that way they won't break apart, and season!. if you want a good salad to go with, spinach leaves with sliced strawberry, brie cheese, almonds, and balsamic vinaigrette!. this is exactly what i made for mother's day brunch at my in-laws and it was a hit!!! good luck!Www@FoodAQ@Com
Take boneless, skinless chicken breast, and pound out pretty thin!. not too thin that they tear, but thin enough that you will be able to roll them up with ingredients inside!. once thin enough, layer your ingredients!. i use asparagus, white or red onion, portabello mushrooms (julienne cut), and spinach!. make sure your ingredients are not too much that you find it hard to roll up!. and the asparagus, make sure you cook about 3/4 done before putting in the chicken!. when you have your ingredients layered, start to roll the chicken up until you have the "roulade"!. you can use caul fat (if you can find it) to secure the roll, or, you can use bacon and wrap the chicken!. i have heard that is good, but never had it that way!. anyhow, sear the chicken in a pan to get good color on the outside of the roll and finish in the oven!. for the sauce you can get some nice red bell peppers, roast them until the skin falls off (or throw them on the stove top, directly on the fire until done), peel the skin, puree the peppers and cook in a small sauce pan until thick!.!.!.then add a small amount of cream, garlic, salt and pepper!. slice the chicken roulades at an angle and serve with red bell pepper sauce (coulis)!. it's a lot easie than it sounds and it's really good!. for a side dish, slice some potatoes and par-boil until about 3/4 cooked, drain and then add cream, red bell pepper, onions, and garlic, finish cooking potatoes in cream and do not drain!. don't stir the potatoes, that way they won't break apart, and season!. if you want a good salad to go with, spinach leaves with sliced strawberry, brie cheese, almonds, and balsamic vinaigrette!. this is exactly what i made for mother's day brunch at my in-laws and it was a hit!!! good luck!Www@FoodAQ@Com
Got a crock pot!? Just throw a pork roast (typically 5 lb pork shoulder) into the pot, dump a bottle of your favorite BBQ sauce over it and let it cook for the appropriate amount of time according to the directions of the crock pot/ slow cooker!. When the pork comes out it will be incredibly tender!. Just shred or slice the pork and serve on buns with coleslaw and baked beans!. I made this in a slow cooker, I just dumped the ingredients in there in the morning, set it and came back to the finished product at dinner time!. I made some homemade baked beans (you can find so many good recipes on foodnetwork!.com where you can read reviews of those who made it to ensure you are getting a good recipe before you try it) and homemade cole slaw and everyone was so impressed! They all wanted the recipe, but I didn't tell them it was just a bottle of BBQ sauce and the crock pot! you can even buy great cole slaw in the supermarket and find baked beans in a can, if you want, but those homemade touches really give the meal a down home comfort food feelWww@FoodAQ@Com
Southern!? Fried Chicken!.!.!.only look up an oven baked recipe, easier!. Make homemade Mac!. & Cheese, Sliced fresh tomatoes, Cole slaw, iced sweet tea, watermelon slices for dessert, maybe brownies!Www@FoodAQ@Com
search your answer here http://www!.e-forexinfo!.blogspot!.comWww@FoodAQ@Com
I have tons, I am from the south also!. Post more info or email me!.
I have a great recipe for Margarita grilled chicken breast served with black beans over spanish rice & mango salsa!.
I've cooked everyone of these so I know there good!.!.!.
Margarita grilled chicken breast over spanish rice & black beans with mango salsa: Serve all with lime, clinatro and sour cream!!!
http://images!.search!.yahoo!.com/images/vi!.!.!.
4 boneless, skinless chicken breasts
1 cup Margarita Mix liquid(grocery store has no alcohol)
1 Tbs Minced garlic
Freshly ground black pepper, to taste
Salt, to taste
Pour margarita mix, tequila and garlic over chicken breast and let marinate for 2 hours in refrigerator!. When ready to prepare drain and dust with black pepper to taste!.
Grilling works best, but you can also use an iron skillet and bring to medium high temperature!.
Spray an oil coating into pan and braise chicken breast until done on each side!.
Serve chicken breast on top of black beans and serve with your favorite Mexican rice and a generous helping of salsa!.
Spanish rice: http://www!.tasteoftx!.com/recipes/spanish!.!.!.
1/4 cup chopped onion
1/8 teaspoon oregano
2 tablespoons shortening
1/4 teaspoon garlic salt
6 ounces Spanish-style tomato
2 teaspoons shortening
1 cup raw rice, rinsed until water is clear
1 cup chicken broth
1 1/2 teaspoons salt
3 cups chicken broth
Place onion and 2 tablespoons of shortening
in a medium-sized saucepan!.
Saute onion at medium heat
until transparent!.
Add tomato sauce,
1 cup chicken broth, salt, oregano,
and garlic salt to onion and
simmer mixture at
low heat for 1 hour!.
Set aside!.
Add 3 cups chicken broth to rice and
bring to a boil
using medium-high heat!.
Reduce heat to low,
cover and simmer for 20 minutes,
or until the broth is absorbed!.
Place shortening and rice in a large skillet!.
Stir-fry rice at low heat
until the rice is browned,
approximately 15 minutes!.
Combine sauce and rice and serve warm!.
- Brazilian Black Beans: 2 cans black beans
http://images!.search!.yahoo!.com/images/vi!.!.!.
1 tablespoon olive oil
1 large yellow onion, diced
2 red bell peppers, chopped
2 medium tomatoes, diced
4 garlic cloves, minced
4 medium red potato, cut into 1/2-inch dice
4 medium carrots, peeled and coarsely chopped
2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 teaspoons liquid smoke flavoring
1/2 cup fresh parsley, chopped
Drain beans and RESERVE 3 1/2 cups of the cooking liquid!.
Heat the oil over medium heat in a large saucepan or Dutch oven and add the onion, bell peppers, tomatoes, and garlic!. Cook, stirring constantly, for 8-10 minutes!.
Add the beans, reserved cooking liquid, potatoes, carrots, thyme, cumin, salt, and pepper and cook, uncovered, over medium low heat, stirring occasionally, for 30 minutes on med low!. Stir in liquid smoke flavoring and fresh chopped parsley!.
Let stand 10-15 minutes before serving!.
Mango Pepper salsa http://images!.search!.yahoo!.com/images/vi!.!.!.
1 red bell pepper, cut into 1/4-inch cubes
1 ripe mango, peeled and cut into 1/4-inch cubes
1 small onion, finely chopped
Juice of 1 lime
1/2 cup lightly packed fresh cilantro leaves, chopped
1 tablespoon olive oil
1 small fresh hot chili pepper
Salt and black pepper, to taste
In a large bowl, combine the red pepper, mango, onion, lime juice, cilantro, oil, chili, salt, and black pepper!. Serve with grilled chicken or any meal or with just chips!!
Stuffed bell peppers,
http://images!.search!.yahoo!.com/images/vi!.!.!.
The secret to the best taste is to chop 2 sweet, red or white onions, very light sprinkle with salt saute in butter very slowly half covered with a lid (leave a crack so some of the steam can escape)!. for about 30 to 40 minutes!. thats were the flavor comes from!!!!
Cleaned and blanched bell peppers any color, the red are sweeter! Cooked rice, slow cooked(carmelized) onions, salt, pepper & cooked ground beef with green onion tops in there!. Pour couple cans of Campbells tomato soup (undiluted) on the top!!! Mix all the ingredients and stuff into the blanched peppers, put in a 9x13 pan if you have that many, pour a cup of chicken broth & 1/2 can of tomato soup, in the bottom of the pan, cover and cook in a 350* preheated oven about 30 min!. Then uncover & turn oven to 300* & top the peppers with the undiluted soup straight from the can, bake 45 minutes!.
!.!.!. Tomato pie
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper
Preheat oven to 350 degrees F!.
Place the tomatoes in a colander in the sink in 1 layer!. Sprinkle with salt and allow to drain for 10 minutes!.
Layer the tomato slices, basil, and onion in pie shell!. Season with salt and pepper!. Combine the grated cheeses and mayonnaise together!. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned!.
To serve, cut into slices and serve warm
!.!.!.!.!.Brown Buttered asparagus
2 lbs fresh asparagus, washed and tough ends trimmed off
2-3 tablespoons unsalted butter (NO margarine!!)
1 garlic clove, crushed
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
Cook asparagus in 1" salted boiling water for about 5-7 minutes to crisp-tender, or until desired tenderness is reached!. (Or microwave the asparagus to desired doneness!.) Drain asparagus and return to hot saucepan and set aside!.
Meanwhile, in a small saucepan, heat butter over med-high heat!. After about 3 minutes, it should start to foam; stir constantly and add garlic, salt and pepper!. Keep stirring!. When foaming stops, butter should be browned and kind of "grainy" looking!.
Remove from heat; stir in sugar!.
Pour browned butter mixture over cooked asparagus!. Serve!.
!.!.Eggplant lasagna, crusty french bread,
You may add cooked italian sausage or meat!.
1 1/2 pounds eggplant, thinly sliced
vegetable spray
2 tablespoons olive oil
1/2 cup chopped onion
16 ounces sliced mushrooms
9 lasagna noodles
1 jar (16 ounces) spaghetti sauce with vegetables
8 ounces ricotta cheese, part-skim
4 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
In large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices; set aside!. In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender!. Add mushrooms; cook, stirring frequently, about 5 minutes or until mushrooms are tender!. Cook lasagna noodles in boiling salted water according to package directions!. Into an 11x7-inch baking dish, spoon about 1/4 of the sauce!. Arrange three alternate layers of lasagna noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese!. Bake eggplant lasagna at 350° for 30 to 40 minutes!.
7 layer Salad
http://picasaweb!.google!.com/michellewith!.!.!.
6 cups shredded lettuce
2 cups chopped tomatoes
2 cups mushrooms, sliced
10 ounces frozen peas, thawed and drained
4 ounces cheddar cheese, shredded
1 cup red onion, sliced into rings
2 cups Miracle Whip Salad Dressing
2 slices bacon, optional
Layer lettuce, tomatoes, mushrooms, peas, cheese and onions in 2-quart serving bowl!. Spread dressing over onions, sealing to edge of bowl; cover!. Refrigerate several hours or overnight!. Garnish with crisply cooked bacon slices, crumbled, and additional cheddar cheese, if desired!.
Braised beef ribs, or garlic buttered noodles, garlic toasted baguettes!.
http://www!.smokefree!.com/photos/uncatego!.!.!.
12 beef short ribs, bone-in
Salt and freshly ground pepper
1/4 cup grapeseed oil or olive oil
1 yellow onion, peeled and chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1 750-ml bottle good dry red wine (we used a zinfandel)
6 cups veal stock (can substitute beef stock)
1 Preheat oven to 350°F!. Season ribs to taste with the salt and pepper!. Heat oil in a large, heavy bottomed ovenproof pan over high heat!. Add ribs and brown on all sides!. Work in batches if you need to so that the ribs don't get crowded (this will help with browning)!.
2 Transfer ribs to a plate!. Add the onions, celery, and carrots to the pan and sauté, stirring often, until lightly browned, about 5 minutes!. Pour off excess fat, then add the wine, deglazing the pan, scraping off any browned bits from the bottom of the pan!. Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes!.
3 Return the ribs to the pan, add the veal stock and enough water to cover the ribs!. Bring to a boil, cover with foil, and place in the oven!. Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours!. Allow the ribs to cool in the liquid, then cover and refrigerate overnight!.
4 The next day, remove the excess fat that has solidified at the top from the overnight chilling!. Place the pan with the ribs and cooking liquid over medium heat, uncovered!. Cook until the liquid has reduced by three-quarters, about 1 hour!. Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed!. Take care not to burn the glaze; move the ribs around in the pan to keep them from burning!.
Serve oveWww@FoodAQ@Com
I have a great recipe for Margarita grilled chicken breast served with black beans over spanish rice & mango salsa!.
I've cooked everyone of these so I know there good!.!.!.
Margarita grilled chicken breast over spanish rice & black beans with mango salsa: Serve all with lime, clinatro and sour cream!!!
http://images!.search!.yahoo!.com/images/vi!.!.!.
4 boneless, skinless chicken breasts
1 cup Margarita Mix liquid(grocery store has no alcohol)
1 Tbs Minced garlic
Freshly ground black pepper, to taste
Salt, to taste
Pour margarita mix, tequila and garlic over chicken breast and let marinate for 2 hours in refrigerator!. When ready to prepare drain and dust with black pepper to taste!.
Grilling works best, but you can also use an iron skillet and bring to medium high temperature!.
Spray an oil coating into pan and braise chicken breast until done on each side!.
Serve chicken breast on top of black beans and serve with your favorite Mexican rice and a generous helping of salsa!.
Spanish rice: http://www!.tasteoftx!.com/recipes/spanish!.!.!.
1/4 cup chopped onion
1/8 teaspoon oregano
2 tablespoons shortening
1/4 teaspoon garlic salt
6 ounces Spanish-style tomato
2 teaspoons shortening
1 cup raw rice, rinsed until water is clear
1 cup chicken broth
1 1/2 teaspoons salt
3 cups chicken broth
Place onion and 2 tablespoons of shortening
in a medium-sized saucepan!.
Saute onion at medium heat
until transparent!.
Add tomato sauce,
1 cup chicken broth, salt, oregano,
and garlic salt to onion and
simmer mixture at
low heat for 1 hour!.
Set aside!.
Add 3 cups chicken broth to rice and
bring to a boil
using medium-high heat!.
Reduce heat to low,
cover and simmer for 20 minutes,
or until the broth is absorbed!.
Place shortening and rice in a large skillet!.
Stir-fry rice at low heat
until the rice is browned,
approximately 15 minutes!.
Combine sauce and rice and serve warm!.
- Brazilian Black Beans: 2 cans black beans
http://images!.search!.yahoo!.com/images/vi!.!.!.
1 tablespoon olive oil
1 large yellow onion, diced
2 red bell peppers, chopped
2 medium tomatoes, diced
4 garlic cloves, minced
4 medium red potato, cut into 1/2-inch dice
4 medium carrots, peeled and coarsely chopped
2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 teaspoons liquid smoke flavoring
1/2 cup fresh parsley, chopped
Drain beans and RESERVE 3 1/2 cups of the cooking liquid!.
Heat the oil over medium heat in a large saucepan or Dutch oven and add the onion, bell peppers, tomatoes, and garlic!. Cook, stirring constantly, for 8-10 minutes!.
Add the beans, reserved cooking liquid, potatoes, carrots, thyme, cumin, salt, and pepper and cook, uncovered, over medium low heat, stirring occasionally, for 30 minutes on med low!. Stir in liquid smoke flavoring and fresh chopped parsley!.
Let stand 10-15 minutes before serving!.
Mango Pepper salsa http://images!.search!.yahoo!.com/images/vi!.!.!.
1 red bell pepper, cut into 1/4-inch cubes
1 ripe mango, peeled and cut into 1/4-inch cubes
1 small onion, finely chopped
Juice of 1 lime
1/2 cup lightly packed fresh cilantro leaves, chopped
1 tablespoon olive oil
1 small fresh hot chili pepper
Salt and black pepper, to taste
In a large bowl, combine the red pepper, mango, onion, lime juice, cilantro, oil, chili, salt, and black pepper!. Serve with grilled chicken or any meal or with just chips!!
Stuffed bell peppers,
http://images!.search!.yahoo!.com/images/vi!.!.!.
The secret to the best taste is to chop 2 sweet, red or white onions, very light sprinkle with salt saute in butter very slowly half covered with a lid (leave a crack so some of the steam can escape)!. for about 30 to 40 minutes!. thats were the flavor comes from!!!!
Cleaned and blanched bell peppers any color, the red are sweeter! Cooked rice, slow cooked(carmelized) onions, salt, pepper & cooked ground beef with green onion tops in there!. Pour couple cans of Campbells tomato soup (undiluted) on the top!!! Mix all the ingredients and stuff into the blanched peppers, put in a 9x13 pan if you have that many, pour a cup of chicken broth & 1/2 can of tomato soup, in the bottom of the pan, cover and cook in a 350* preheated oven about 30 min!. Then uncover & turn oven to 300* & top the peppers with the undiluted soup straight from the can, bake 45 minutes!.
!.!.!. Tomato pie
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper
Preheat oven to 350 degrees F!.
Place the tomatoes in a colander in the sink in 1 layer!. Sprinkle with salt and allow to drain for 10 minutes!.
Layer the tomato slices, basil, and onion in pie shell!. Season with salt and pepper!. Combine the grated cheeses and mayonnaise together!. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned!.
To serve, cut into slices and serve warm
!.!.!.!.!.Brown Buttered asparagus
2 lbs fresh asparagus, washed and tough ends trimmed off
2-3 tablespoons unsalted butter (NO margarine!!)
1 garlic clove, crushed
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
Cook asparagus in 1" salted boiling water for about 5-7 minutes to crisp-tender, or until desired tenderness is reached!. (Or microwave the asparagus to desired doneness!.) Drain asparagus and return to hot saucepan and set aside!.
Meanwhile, in a small saucepan, heat butter over med-high heat!. After about 3 minutes, it should start to foam; stir constantly and add garlic, salt and pepper!. Keep stirring!. When foaming stops, butter should be browned and kind of "grainy" looking!.
Remove from heat; stir in sugar!.
Pour browned butter mixture over cooked asparagus!. Serve!.
!.!.Eggplant lasagna, crusty french bread,
You may add cooked italian sausage or meat!.
1 1/2 pounds eggplant, thinly sliced
vegetable spray
2 tablespoons olive oil
1/2 cup chopped onion
16 ounces sliced mushrooms
9 lasagna noodles
1 jar (16 ounces) spaghetti sauce with vegetables
8 ounces ricotta cheese, part-skim
4 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
In large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices; set aside!. In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender!. Add mushrooms; cook, stirring frequently, about 5 minutes or until mushrooms are tender!. Cook lasagna noodles in boiling salted water according to package directions!. Into an 11x7-inch baking dish, spoon about 1/4 of the sauce!. Arrange three alternate layers of lasagna noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese!. Bake eggplant lasagna at 350° for 30 to 40 minutes!.
7 layer Salad
http://picasaweb!.google!.com/michellewith!.!.!.
6 cups shredded lettuce
2 cups chopped tomatoes
2 cups mushrooms, sliced
10 ounces frozen peas, thawed and drained
4 ounces cheddar cheese, shredded
1 cup red onion, sliced into rings
2 cups Miracle Whip Salad Dressing
2 slices bacon, optional
Layer lettuce, tomatoes, mushrooms, peas, cheese and onions in 2-quart serving bowl!. Spread dressing over onions, sealing to edge of bowl; cover!. Refrigerate several hours or overnight!. Garnish with crisply cooked bacon slices, crumbled, and additional cheddar cheese, if desired!.
Braised beef ribs, or garlic buttered noodles, garlic toasted baguettes!.
http://www!.smokefree!.com/photos/uncatego!.!.!.
12 beef short ribs, bone-in
Salt and freshly ground pepper
1/4 cup grapeseed oil or olive oil
1 yellow onion, peeled and chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1 750-ml bottle good dry red wine (we used a zinfandel)
6 cups veal stock (can substitute beef stock)
1 Preheat oven to 350°F!. Season ribs to taste with the salt and pepper!. Heat oil in a large, heavy bottomed ovenproof pan over high heat!. Add ribs and brown on all sides!. Work in batches if you need to so that the ribs don't get crowded (this will help with browning)!.
2 Transfer ribs to a plate!. Add the onions, celery, and carrots to the pan and sauté, stirring often, until lightly browned, about 5 minutes!. Pour off excess fat, then add the wine, deglazing the pan, scraping off any browned bits from the bottom of the pan!. Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes!.
3 Return the ribs to the pan, add the veal stock and enough water to cover the ribs!. Bring to a boil, cover with foil, and place in the oven!. Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours!. Allow the ribs to cool in the liquid, then cover and refrigerate overnight!.
4 The next day, remove the excess fat that has solidified at the top from the overnight chilling!. Place the pan with the ribs and cooking liquid over medium heat, uncovered!. Cook until the liquid has reduced by three-quarters, about 1 hour!. Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed!. Take care not to burn the glaze; move the ribs around in the pan to keep them from burning!.
Serve oveWww@FoodAQ@Com
A few things come to mind for a traditional Southern dinner!.
Chicken Pot pies
Chicken and dumplings
Shepard's pie
Pot roast with potatoes and rich brown gravy and all the traditional sides
Here is a good an easy Shepard's pie recipe, you may enjoy!.
2 -3 lbs Hamburger Meat (lean) Or Ground Turkey
1 med Onion
2 stalks Celery
1/2 Green Pepper (1 whole pepper if small)
Mashed Potatoes about 5 potatos worth
1 can 12 oz Tomato Paste or you can use a can of mushroom soup instead!.
12 oz Cheddar/ or American Cheese
Garlic- to taste
Onion Powder- to taste
Oregano- to taste
Salt and Pepper to taste
1/4 cup water
Step 1 !.!.!.Cut up your celery and onion in bite size pieces, saute in a little oil, until onion is translucent!. Remove vegetables, add hamburger and cook until done!. (If you are using Ground Turkey add directly to the pan of celery and onion and pepper, cook until done, no need to drain)!.
Drain grease and return hamburger to pan with the celery and onion and green olives!. Add all your spices and 1/4 cup water!. Let simmer 10 minutes!. Add your tomato paste or can of soup mixing well!.
Step 2 !.!.Make a batch of mashed potatos!. I add shredded cheese to mine!.
In a casserole dish place the meat mixture on the bottom, cover with potatoes and top with the cheese!.
Bake on 350 degree's for 20 minutes!. Or you may put in microwave to a few minutes to melt the cheese!
Careful: will be hot!!
Hint: Better made the day before or make and freeze for another night!.Www@FoodAQ@Com
Chicken Pot pies
Chicken and dumplings
Shepard's pie
Pot roast with potatoes and rich brown gravy and all the traditional sides
Here is a good an easy Shepard's pie recipe, you may enjoy!.
2 -3 lbs Hamburger Meat (lean) Or Ground Turkey
1 med Onion
2 stalks Celery
1/2 Green Pepper (1 whole pepper if small)
Mashed Potatoes about 5 potatos worth
1 can 12 oz Tomato Paste or you can use a can of mushroom soup instead!.
12 oz Cheddar/ or American Cheese
Garlic- to taste
Onion Powder- to taste
Oregano- to taste
Salt and Pepper to taste
1/4 cup water
Step 1 !.!.!.Cut up your celery and onion in bite size pieces, saute in a little oil, until onion is translucent!. Remove vegetables, add hamburger and cook until done!. (If you are using Ground Turkey add directly to the pan of celery and onion and pepper, cook until done, no need to drain)!.
Drain grease and return hamburger to pan with the celery and onion and green olives!. Add all your spices and 1/4 cup water!. Let simmer 10 minutes!. Add your tomato paste or can of soup mixing well!.
Step 2 !.!.Make a batch of mashed potatos!. I add shredded cheese to mine!.
In a casserole dish place the meat mixture on the bottom, cover with potatoes and top with the cheese!.
Bake on 350 degree's for 20 minutes!. Or you may put in microwave to a few minutes to melt the cheese!
Careful: will be hot!!
Hint: Better made the day before or make and freeze for another night!.Www@FoodAQ@Com