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Braised Hoisin Beer Short Ribs
Ingredients
- 3 lbs beef short ribs about 10 ribs
- 3 tbsp vegetable oil
- 10-12 garlic cloves smashed
- 1 piece ginger peeled and sliced in 1/4 inch slices
- 12 oz good ale recommended: Bass
- 3 tbsp rice wine vinegar
- 1 cup hoisin sauce
Instructions
- Season the ribs generously with salt and pepper.
- Heat the vegetable oil in a large heavy pot with a lid over high heat.
- Brown the ribs on all sides, in batches if necessary.
- Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
- Return the pot to the stove, lower heat to medium and saute the garlic and ginger for about 3 minutes.
- Add the ribs back to the pot.
- Add the beer and the vinegar.
- Stir and then cover and simmer for 2.5 hours.
- Preheat the oven to 300 degrees F.
- Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
- Remove ribs and ginger from the sauce.
- Strain fat from the top of the pat so that you're left with just the good stuff.
Little Texas Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup shredded cheddar cheese
- 1 tbsp baking powder
- 2 eggs
- 1 can cream-style corn 8.25 ounce can
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 can chopped green chilis drained, 4 ounces
Instructions
- In a large bowl, combine the cornmeal, cheese and baking powder. In another bowl, combine the eggs, corn, sour cream, oil and chilies. Stir into dry ingredients just until moistened.
- Pour into a greased 8-in. square baking pan. Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Serve warm. Refrigerate leftovers.
Texas Chili
Ingredients
- 2 dried Ancho chilies
- 2 dried Guajillo chilies
- 2 tbsp chili powder
- 2 tbsp paprika
- 2 tbsp ground cumin
- 2 tbsp ground cumin
- 2 tbsp cocoa powder
- 3 tbsp masa flour
- 1 tbsp garlic powder
- 1 tbsp dried oregano
- 1 tsp ground cinnamon
- 1 tbsp black pepper
- 2 tbsp olive oil
- 3 lbs beef chuck roast cut into 1/2 inch cubes
- 1 medium white onion
- 2 jalapeños
- 3 cups beef stock divided 1 cup and 2 cups
- 1 bottle Shiner Black Lager or Shiner Bock 12 fl. oz
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
Instructions
- Cut the stems off the dried chilies and remove all of the seeds. Place them in a blender with 1 cup of warm beef stock. Cover the blender and let them soak in the beef stock for 30 minutes.
- While the dried chilies are soaking, cut the beef chuck roast into 1/2 inch cubes and dice the white onion and jalapeños.
- In a bowl, mix together the chili powder, paprika, ground cumin, garlic powder, dried oregano, masa flour, ground cinnamon, cocoa powder, salt, and pepper. Set aside.
- After 30 minutes, puree the chilies and beef stock together to create a homemade chili paste. Set aside.
- Heat olive oil in a medium cast-iron Dutch oven. Brown the beef chuck cubes on all sides. If there is not enough room in the Dutch oven, brown the beef chuck cubes in batches. Do not remove the brown buts or liquid from the Dutch oven - this has all the flavor and will be used for the Texas Chili. Remove the browned beef chuck and set aside.
- Using the remaining liquid in the saucepan, sauté the onions till translucent. Then add the diced jalapeños.
- Deglaze the Dutch oven by adding the Shiner beer, remaining 2 cups of beef stock, and apple cider vinegar. Then scrape the bottom of the pan with a spatula to get all the bits of flavor incorporated.
- Add the beef chuck back into the Dutch oven along with the homemade chili paste, dry ingredient mix, and brown sugar. Mix all of the ingredients together and bring to a boil.
- Once it comes to a boil, lower the heat, slightly cover the Dutch oven, and simmer for 2 - 2.5 hours or until the beef chuck is tender. Make sure you stir the Texas Chili occasionally.
Apple Cinnamon Quick Bread
Ingredients
For the Bread
- 3 cups apples diced
- 3 cups flour
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsweetened applesauce or vegetable oil
- 3 eggs
- 1 1/2 cups sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
For the Streusel
- 5 tbsp softened butter salted
- 4 tbsp sugar
- 2 tsp cinnamon
Instructions
To make the bread
- Preheat the oven to 325 degrees F and lightly spray 9x5 loaf pans with non-stick spray. Set aside.
- Peel your apples and dice into small pieces.
- In a medium bowl, add the flour, cinnamon, nutmeg, baking soda, and salt and whisk together.
- In another large bowl, add the applesauce (or vegetable oil), eggs, sugars, and vanilla and mix with a whisk until fully combined.
- Pour the dry ingredients into the wet ingredients in batches (three parts) and stir with a spatula until fully combined. The batter will be very thick.
- Stir in diced apples.
- Pour half of the batter into each prepared loaf pan - try to keep the amounts even.
To make the streusel
- In a small bowl, add the softened butter, cinnamon, and sugar and mix together with a fork. Drop the streusel mixture onto the tops of the batter and lightly swirl.
- Bake for 1 hour then check on your loaves. Insert a toothpick into the center - if it comes out clean, with moist crumbs, your bread is done.
- Let cool in the pan for about 10 minutes, then lightly run a knife around the edges to loosen. Flip onto a plate, slice and enjoy.
Chicken Riggies
Ingredients
- 2 lbs boneless skinless chicken breasts, cubed
- 2 tbsp olive oil for browning chicken
- 4 tbsp butter
- 4 tbsp olive oil
- 1 medium onion, diced (1-1.5 cups)
- 4 garlic cloves, finely minced
- 1/2 cup green pepper diced toasted
- 1/2 cup roasted red pepper - either fresh or jarred
- 1/2 cup hot cherry peppers, chopped
- 1 cup dry white wine
- 28 oz can of whole tomatoes - in puree (not water)
- 1 lb uncooked rigatoni
- 1/2 cup heavy whipping cream
- 1 cup parmesan cheese, grated (50 g)
- salt and pepper to taste
- 4 tbsp fresh Basil, 1/2 for the dish and 1/2 for garnish
Instructions
- In a skillet over medium high heat brown the chicken in batches. You are looking for browning on each side. Adjust heat so that the flavor developing in the bottom of the pan (fond) doesn’t burn. When chicken is brown transfer to a bowl
- Add onions to the skillet you browned the chicken in. Add a pinch of salt. If you didn’t adjust the heat while browning chicken you may need to do so now, so the crispy flavor bits (fond) don’t burn. Let the onion sit for a minute and then add a dash of wine to deglaze the bottom of the pan. You made need to continue to add dashes of wine, up to half a cup, throughout the process. Let the onions sweat without burning or caramelizing. Once the onions are cooked through add the garlic. Stir the garlic in and let cook for 1-2 minutes, making sure the bottom of the pan doesn’t burn.
- Pour in the remainder of the wine and let reduce to about a 1/4 cup.
- Once the wine is finished reducing add in the green pepper. Give it a stir and let it nearly cook through. Once the green pepper is nearly cooked through add in the roasted red pepper and hot cherry peppers. Stir in and let sit for a few minutes to let flavor develop.
- Add in the can of whole tomatoes. You can break up the tomatoes with your hands or with a potato masher. Pour in any excess puree. Give it a stir. If you haven’t turn your heat down to low or med low and let the sauce simmer.
- While the sauce simmers start your water boiling for the pasta. Salt the water generously so that it tastes like the sea. Once the water is at a boil, dump in the rigatoni and cook until al dente. Just before the pasta is cooked add a half cup of pasta water to your sauce and stir in. Remove pasta from heat and transfer to a colander.
- As the pasta drains and dries out a bit, individually add the butter, cream, and parmesan to the sauce allowing each new ingredient to incorporate before adding the next. Taste for seasoning. Add salt and pepper as needed.
- Return your cooked rigatoni to the pot. Add the cooked chicken to the sauce. Give a stir. Then pour the sauce into the pot with the rigatoni.
- Give the rigatoni a stir. Add in 2 tbs of the fresh basil. Then gently stir the sauce until the rigatoni is well coated. Serve with parm and a little extra fresh basil.
Video
Cauliflower Pie
Learn how to make Cauliflower Pie from Carol David, member and youth leader at Hope Lutheran Church in Toronto, ON, Canada
Ingredients
- 1 head cauliflower
- 4 potatoes
- grated cheese (any kind you wish)
- 1 tsp salt
- 1 tsp roasted garlic
- 1/4 cup butter
- 3/4 cup 2% milk
- 2 eggs
Instructions
- Chop up cauliflower and four potatoes. Boil on stove top until potatoes and cauliflower are tender (about 20 minutes).
- Drain cauliflower and potatoes.
- Mix grated cheese, salt, pepper, garlic, butter, milk, and eggs.
- Fold potatoes and cauliflower into the cheese and milk mix.
- Place in casserole dish and bake in oven at 350 degrees for 30 minutes.
Video
Cacio e Pepe
Ingredients
- 1/4 cup freshly grated Parmesan cheese
- 3 tbsp butter
- 1/2 tsp black pepper
- 100 grams pasta
Instructions
- Bring pot of water to boil. Be sure to add salt to the water.
- Add pasta and cook over medium heat for about 12 minutes.
- While pasta is cooking, add black pepper to frying pan over medium/high heat and toast until there is a strong pepper smell.
- Add butter to the pan with pepper. Melt butter.
- Add a spoonful of pasta water to the butter and pepper. Mix in pan.
- Add pasta to the pan with the sauce and mix together.
- Add one or two more spoonfuls of pasta water to the pasta.
- Add the parmesan cheese and mix until cheese is melted
- Serve on a warm plate and garnish with fresh pepper and parmesan cheese.
Video
Fried green tomatoes
Ingredients
- 3 green tomatoes
- 1.5 cups buttermilk
- 2 eggs lightly beaten
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp self-rising flour
- 2 cups vegetable oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1.5 cups self-rising flour
Instructions
- Wash and slice the tomatoes into ¼-inch slices.
- In a medium-size bowl, mix the buttermilk and eggs.
- Add ½ teaspoon of salt, ½ teaspoon of pepper, and 1 tablespoon of the flour.
- Place tomato slices in the buttermilk and egg mixture. Set aside to rest.
- Preheat the oil in a heavy skillet or electric fryer to 350 degrees.
- In a medium-size bowl, mix the remaining 1 ½ cups flour, ½ teaspoon salt, and ½ teaspoon pepper.
- Remove the tomato slices from the buttermilk/egg mixture and toss them, one at a time, in the flour mixture, coating them thoroughly.
- Carefully place the tomato slices in the heated oil and fry until golden brown.
- Turn them two or three times. Be careful not to crowd the tomatoes during frying.
- Cook until crisp. Drain on paper towels. Serve immediately.
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