In Short of It

I love trying different cuts of meat. Two of my favorites now are oxtail and beef short ribs

I find both much cheaper and easier to find in Asian food markets. I was lucky to score a large package of short ribs for four dollars on the weekend. When cheap cuts of beef on the bone are braised for hours in the oven submerged in liquid the result is fall off the bone melt in your mouth meat.

St. Patrick’s Day fare is often hearty fare like braised meats and potatoes paired with dark ales and stouts. Perfect for the blustery March weather.

This dish is now one of my favorites and combines all the above components for a wonderful St. Patrick’s Day meal.

Ale and Molasses Oven Short Ribs

  2 ½ lbs beef short ribs

oil

2 cups chopped onions

  2 tbsp minced garlic

  1 tsp dried sage

  ½ can of tomato paste

  2 tbsp molasses

  I can of dark beer (I used a coffee infused one)

  1 cup beef stock

 1 tsp browning liquid (optional but makes the gravy nice and dark)

Preheat oven to 325F

In an oven proof Dutch oven heat a few glugs of oil and brown the ribs on all sides.

Remove and set aside on a plate.

Add onions and garlic and cook until onions are tender.

Add and combine remaining ingredients.

Add ribs back in and bring to a simmer.

Cover and place in the oven for 3 hours.

Remove lid for last 15 minutes or so if liquid not reduced enough.

Serve over mashed potatoes. Sauce over top. 

Wine or Beer suggestion: Shiraz or Guinness

Cheers!

Hot Stuff

As I write this wind and snow is blowing outside my window, so this recipe has me thinking about the warm south.

Homebound on another winter storm day this week I created this hearty southwestern style chicken stew. The hot peppers I was recently given as my inspiration.

A huge jar of jalapenos, can of chipotle peppers in adobo sauce and tabaco sauce are now in my possession. My mission is to find ways to use them up.

I used boneless chicken breasts in this stew as it was what I had on hand however boneless thighs can be used instead. 

You can adjust or omit the jalapenos to suit your taste

Southwestern Chipotle Chicken Stew

·       oil

·       2 pounds of boneless chicken cubed

·       1 onion diced

·       1 carrot diced

·       1 red bell pepper diced

·       1 tbsp. minced garlic

·       2 canned chipotle peppers in adobo sauce chopped

·       1 tsp cumin

·       I can of small red kidney beans

·       I cup white rice

·       I can diced tomatoes

·       1.5 cups chicken stock

Preheat oven to 300F

Heat oil of choice in oven proof dutch oven

Add the chicken and vegetables and sauté until lightly browned.

Add seasonings, hot peppers, rice, beans and tomatoes and combine.

Bring to a low boil and then place in oven for about 3 hours.

Wine Suggestion: Spanish Tempernillo

Cheers!

Super Dip

Super Dip

Super Bowl Sunday is here again!

Many of us will be gathering with friends to watch the game and nosh on fun foods like pizza, nachos, wings and chili.

I’m taking this Layered Mexican Dip to our gathering today. There are many versions of this dip around and ingredients can be substituted with the items I’ve listed below.

It is quick to assemble but does require a few hours chilling time.

Cheers and enjoy the game!

Layered Mexican Dip

• ·         1 can of black beans or red Mexican beans 
• ·         1 tbsp of Tex Mex spice blend or chili powder 
• ·        1 pkg cream cheese softened
• ·        1 cup sour cream
• ·         1 cup shredded cheddar cheese
• ·        Garnishes for the top choose diced tomatoes, sliced green onions diced red onion, black olives, shredded lettuce, salsa, corn, chipotle peppers, diced green or red peppers.

Puree or mash the beans and add the seasoning. Mix well.

Spread on serving plate of choice.

Mix the cream cheese and sour cream. Spread on top of the beans.

Cover with the shredded cheese.

Garnish with topping of choice.

Chill in fridge for at least 2 hours.

Serve with tortilla chips on the side. My preferred brand is Que Pasa. Found in the organic section if most supermarkets. I find these the best for flavor and size. They are all-natural just corn, oil and salt, nothing else!

For more information go to www.quepasafoods.com

3 Years

Almost to the day. 3 years since I have posted here. A lot has happened since then, new career, kids grew up and life got busy. I'm not even sure folks read blogs like this anymore do they?
Anyway today I found myself home with a day off and it is cold, windy and snowing like crazy. As usual I found refuge in the kitchen making a hearty dish to warm body and soul.
So I thought I would dust off this old blog and give it new life with some changes though.
 I will not just be posting recipes. I will post my reviews of restaurants and food related products and equipment as well.

With that said I give you today a different version of a previous post of Coq au Vin from a long while back.
http://hallinthekitchen.blogspot.com/2008/03/tres-bon.html

I've made a heartier version here with red wine and brandy. Perfect for a -20C degree day like today. You can adjust amounts for your needs. (I'm just cooking for two most days now)
It is good to be back!

Coq au Vin

• 1 pound chicken parts (legs/ thighs )
• 2 cups of red wine
• 1 cup chicken stock
• 1/4 cup diced bacon
• salt and cracked pepper
• 1 red onion diced
• 6 large white mushrooms chopped
• diced celery stock with leaves 
• 3 carrots sliced
• 3 tbsp minced garlic
• 1/4 cup flour
• 2 tbsp tomato paste
• 1 ounce brandy
•  2 tbsp thyme
• 3 bay leaves
• ~ oil (grapeseed, olive or vegetable)

Preheat oven to 325F
In a large cast iron or regular dutch oven heat a few glugs of oil.
Add the bacon and fry until crispy, remove and reserve.
Add the chicken and brown on all sides. Set aside with the bacon.
Add the onion, celery,mushrooms, garlic and carrots and saute until soft.
Add the flour and tomato paste and cook for a minute stirring.
Slowly add the brandy and stir to deglaze the pan.
Add the wine, broth, thyme and bay leaves.
Add back the chicken and bacon, bring to a low boil .
Cover and place in oven. Cook for about 2 hours or until chicken is pulling away from the bones. Remove bay leaves and serve over mashed potatoes or rice.

Wine Suggestion: Cabernet Sauvignon

Cheers!