Braised Short Ribs

Braised Short Ribs

Print Recipe
Braised Short Ribs
Prep Time 45 minutes
Cook Time 3.5 hours
Servings
People
Ingredients
Prep Time 45 minutes
Cook Time 3.5 hours
Servings
People
Ingredients
Instructions
  1. Preheat oven to 325F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
  2. Add onions, garlic, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Add red wine, raise heat to high can cook for 20 minutes.
  3. Return short ribs with any accumulated juices along with beef stock. The liquid should cover ribs by at least 1 inch, if not add water to do so. Bring to a gentle simmer, cover and transfer to oven for 3 hours.
  4. They are done when meat is fork tender and falling off the bone.
  5. Transfer short ribs to a large platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve

Carnitas

Print Recipe
Carnitas
Confit is a French cooking technique. It means to cook in ones own fat. Carnitas is pork(usually shoulder) gently simmer for hours, in lard. It results in a rich, crispy, tender moist dish.
Prep Time 30 Minutes
Cook Time 3.5 Hours
Servings
People
Ingredients
Pork
Tomatillo Verde
Prep Time 30 Minutes
Cook Time 3.5 Hours
Servings
People
Ingredients
Pork
Tomatillo Verde
Instructions
  1. Preheat over to 350F
  2. Place a large Dutch oven, over high heat. Add lard, brown pork on all sides. Will take 3-5 minutes per/side.
  3. Once all browned, all salt, pepper, cumin, bay leaves and cinnamon sticks to pot. Add milk and enough water to cover the pork pieces.
  4. Place foil over top cover tightly and add lid(if you have one). Cook for 2-2.5 hours until porks tender.
  5. Remove from oven.
  6. To finish, break/city the meat into into largish(3-4inches)pieces.
  7. To crisp, turn over to 450F. Remove foil/top from pot. Place in hot over for 35-45 minutes. Until all the liquid is gone and the meats crisp. Remove from oven, serve.
Tomatillo Verde
  1. Remove tomatillos huskys and wash with cold water.
  2. Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 10 minutes. Remove tomatillos with a slotted spoon.
  3. Place tomatillos in blender with other ingredients and pulse until well mixed.
Recipe Notes

Mexican coke can be substituted for part of  the milk. The results are similar, maybe a little sweeter. Unfortunately the high sugar content in the soda makes cleanup a project. 

Farro Salad

Farro salad & hip hop, Charlie Bird in NYC combines the two with fantastic success. 

Print Recipe
Farro Salad
Similar to rice salad, Farro is a versatile recipe to add into the summer rotation. This recipe is fairly straightforward, but it packs a lot of flavors and is a memorable salad. Based on Charlie Bird’s Farro Salad.
Prep Time 20 Minutes
Cook Time 50 Minutes
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 50 Minutes
Servings
People
Ingredients
Instructions
  1. In a saucepan, bring farro, apple cider, kosher salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, discard bay leaves.
  2. In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, cheese, herbs, tomatoes, radish and sea salt to taste.

Red Beans

In a simple dish like red beans, it’s imperative the beans are “good.” Old beans regardless of soaking or cooking times will not completely soften. To ensure my beans are of good quality, I order directly from Camellias beans.

Print Recipe
Red Beans
New Orleans is one of my favorite eating cities in America. One dish everyone should be required to taste is red beans and rice. Simple ingredients transform humble beginnings into a silky, smokey, spicy pot of greatness. I made a hock stock prior to making the red beans. Fill a large pot with water (12-15 cups)completely covering the hocks. Bring to a boil, cover reduce heat to medium and cover. Cook for 2-3 hours, until stock is cloudy and hocks are tender. Can make stock, the night before and refrigerate(once cooled) overnight while beans soak.
Prep Time 30 Minutes
Cook Time 2 1/2 Hours
Passive Time 12-18 Hours
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 2 1/2 Hours
Passive Time 12-18 Hours
Servings
People
Ingredients
Instructions
  1. The night before preparing place beans in a large bowl and cover with 6 cups cold water. 12-16 hours later, drain and rinse.
  2. In a large Dutch oven add bacon grease or oil to medium-high heat until hot. Add onion, bell pepper, and celery. Add salt and cook, until vegetables are soft, stir often. Once slightly browned add garlic and cook, stirring, until for a minute. Add cayenne pepper, and 15 grinds of fresh black pepper. Stir well to combine. Add beans, along with hock stock, hocks and bay leave. If stock fails to cover beans, add water to cover by about 2 inches. Bring to a boil, reduce to a bare simmer. Cook beans uncovered until beans are tender 2 -2 1/2 hours.
  3. Remove hocks from pot.
  4. Using a large wooden spoon, mash 1/4 of beans against side of pot or use an immersion blender.
  5. Once hocks have cooked, pick meat disguard bones and skin, return meat to pot. Serve with white rice.
Recipe Notes

 

Grilled Octopus

Print Recipe
Grilled Octopus
Inspired by a green pea and octopus salad my Uncle Lefaire enjoyed. The division of work on Nuber Ave involved Uncles Lefaire & Johnny Boy making several trips to different markets, some close and others not so close. The not so close journeys would often include me. During these rides I listened to my Uncle(s) speak candidly. Unfortunately as a young child, most was lost but not all. Octopus salad included a ride down to Arthur Ave. in the Belmont section of the Bronx. Arthur Ave. was a great treat, lots of activity with wonderful sights and smells. The bread, fresh pasta, beautiful produce, fresh sausage, meats and the pastries were all second to none. Everyone should experiece Arthur Ave.. If you like food, you'll love Arthur Ave.
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
Ingredients
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. Place the first six ingredients into a large pot(Some folks add a wine cork or three, I have tried both its a six half dozen conversation) fill with cold water.
  2. Bring to a boil under high heat, reduce to a soft simmer for 1 to 1 1/2 hours. Until the octopus it totally tender. A pairing knife slides in with no resistance. Remove octopus from water, cool completely. Can be refrigerated overnight.
  3. To Serve, fire up your charcoal grill or broiler(if using a grill, please use hardwood charcoal, no briquettes). I like to cut the octopus into two or four sections and toss with a little olive oil. Once your coals are hot, place the octopus on the grate and grill for 4-5 minutes per side.
  4. Slice the octopuss into 3” pieces place in a bowl, add the lemon juice, parsley and a bit more olive oil, toss and serve.
Recipe Notes

Bring to room temperature prior to serving, if being used in a salad.