Posts tagged wine

Short Rib Ragu

Short Rib Ragu

 

Recipe: Short Rib Ragu

This work great over polenta, pasta, or in a sandwich.

Ingredients

  • 5-6 pounds bone-in short ribs
  • kosher salt and freshly ground black pepper
  • 1 tablespoon bacon fat, lard or oil
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 large cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon anchovy paste
  • 1/2 bottle big red wine
  • 14 ounces fire-roasted whole tomatoes and juice
  • 1 tablespoon Dijon mustard
  • 3-4 dashes Worcestershire sauce
  • 1 ounce dried porcini mushrooms
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 large sprig rosemary, leaves chopped
  • 2 bay leaves
  • chicken stock or water
  • gremolata, recipe follows

Instructions

  1. Preheat oven to 350 degrees. Soak dried mushrooms in 2 cups boiling water.
  2. Season ribs well with salt and pepper. Heat oil in large, heavy pot (I used a 5-qt. enameled cast iron dutch oven) over medium heat until shimmering. Brown ribs in batches for 2-3 minutes per side, then set aside. Pour out all but 1 tablespoon of accumulated fat from pot, then sauté onion, carrots and celery until soft. Add garlic and stir until fragrant.
  3. Create a hot spot in the pot by moving vegetables aside and leaving about a 3-inch radius bare. Add tomato paste and anchovy paste to the hot spot and stir vigorously until caramelized, then stir into the vegetables. Add red wine to deglaze and cook until liquid is reduced by half. Add tomatoes, mustard, Worcestershire sauce, mushrooms and soaking liquid (minus the last 1/4 inch to keep sediment out of your dish), plus herbs.
  4. Add ribs to pot and fill with chicken stock or water until ribs are nearly covered. Bring liquid to a boil, then cover tightly and braise in oven for at least 3 hours or until ribs are fall-apart tender.
  5. Remove ribs from liquid and set aside until cool enough to handle. Remove bay leaves and discard. While ribs cool, purée the braising liquid with an immersion blender until thick and set over medium-low heat to reduce if the sauce seems thin. When ribs have cooled down, discard bones and large pieces of fat, then shred the beef and return it to the pot. Remove from heat and cool to room temperature, skimming any large pools of fat from the surface.
  6. Refrigerate overnight. The next day, remove additional fat from the surface before reheating. Serve over polenta, sprinkled with gremolata.

Quick Notes

You’ll want a bold red wine to cook with and to serve with the meal. I recommend a 2011 J. Lohr Seven Oaks Paso Robles Cabernet Sauvignon

Preparation time: 1 hour(s)

Cooking time: 27 hour(s)

Number of servings (yield): 8

Recipe: Gremolata

Ingredients

  • 1 large clove garlic, minced
  • 1 large lemon, zest only
  • 1/4 cup parsley, finely chopped
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil

Instructions

  1. Mix ingredients in a small bowl and let sit at room temperature for an hour before serving.

Preparation time: 10 minute(s)

Cooking time:

Number of servings (yield): 8

Inspired By: Short Rib Ragu

Ginger and Cilantro Baked Tilapia

Recipe: Ginger and Cilantro Baked Tilapia

It’s sweet and spicy, salty from the soy sauce and melting in the middle. It’s certainly not the prettiest dish, but it’s oh-so-fast, oh-so-easy, and oh-so-good.

Ingredients

  • 1 pound domestically farmed tilapia fillets
  • Kosher salt and freshly ground pepper
  • 3 garlic cloves, peeled and smashed
  • 1 inch fresh ginger, grated, about 1 tablespoon
  • 1 jalapeño pepper, roughly chopped (optional)
  • 1/3 cup roughly chopped cilantro leaves
  • 1/4 cup white wine
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • Scallions, chopped for garnish
  • Extra cilantro, to garnish

Instructions

  1. Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9×9-inch or 8×8-inch ceramic or glass baking dish.
  2. Put the garlic, grated ginger, chopped jalapeño, and cilantro in a small food processor with the white wine, soy sauce, and sesame oil. Whir until blended. (Alternately, you can finely chop or mash the aromatics in a mortar and pestle, then whisk together with the liquid ingredients.)
  3. Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous, still.
  4. Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.

Any thin fish fillet would do as well; tilapia isn’t your only option.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2

Inspired By: Ginger and Cilantro Baked Tilapia

Sloppy Lamb Sandwiches

Sloppy Lamb Sandwiches

Recipe: Sloppy Lamb Sandwiches

A perfectly seasoned lamb ragu gives a spring taste to sloppy Joes.

Ingredients

  • 2 homemade or store-bought roasted red peppers
  • About 1 tablespoon extra virgin olive oil (EVOO)
  • 1 1/2 pounds ground lamb
  • 1 small Fresno chili pepper, seeded and finely chopped
  • 4 cloves garlic, finely chopped
  • 1 sprig fresh oregano, finely chopped
  • 1 tablespoon sweet paprika or smoked sweet paprika (a scant palmful)
  • A sprinkle of sugar (about 1 teaspoon)
  • Salt and pepper
  • About 1 tablespoon tomato paste
  • About 1/2 cup dry red wine
  • 1 loaf crusty bread, cut crosswise into 4 pieces or 4 pretzel rolls (6 inches each) or 8 small pretzel or ciabatta rolls, split
  • 1 large shallot, finely chopped or very thinly sliced into rings
  • A small handful of flat leaf parsley, finely chopped
  • A few leaves of fresh mint, finely chopped
  • A couple handfuls of baby arugula leaves
  • Dijon or hot mustard, for spreading

Instructions

  1. In a food processor, puree the roasted peppers.
  2. Heat the EVOO, one turn of the pan, in a large skillet over medium-high heat. Add the lamb and brown it well. Add the chili pepper, garlic, oregano, paprika and sugar; season with salt and pepper and stir for a few minutes.
  3. Add the tomato paste and stir for 1 minute until fragrant. Stir in the wine and lower the heat to simmer for a few minutes to combine the flavors.
  4. Slather the roll bottoms with the roasted pepper paste and top with liberal mounds of meat. Sprinkle with the shallot, parsley and mint. Secure some arugula to the roll tops with mustard and set in place.

Number of servings (yield): 4

Inspired By: Sloppy Lamb Sandwiches

Simple Red Wine-Braised Short Ribs

Simple Red Wine-Braised Short Ribs

Recipe: Simple Red Wine-Braised Short Ribs

Ingredients

  • 12 short ribs (about 3½ pounds)
  • 1 Tb. olive oil
  • Salt and ground black pepper
  • 1 large onion, cut into medium dice
  • 3 garlic cloves, minced
  • 2 tsps. dried thyme leaves
  • 3 Tbs. flour
  • 1½ cups each: red wine and chicken broth
  • 1 can (14.5 ounces) petite diced tomatoes

Instructions

  1. Adjust rack to lower-middle position and heat oven to 450 degrees. Toss short ribs evenly with oil and a light sprinkling of salt and pepper.
  2. Meanwhile heat a heavy-bottomed Dutch oven or soup kettle over medium-high heat. Working in two batches to avoid overcrowding, add short ribs to hot pan. Cook each batch, turning only once, until well-browned on each side, 5 to 6 minutes.
  3. Drain all but 1 tablespoon of the fat from the pan. Add onion; sauté until lightly brown and translucent, about 5 minutes. Add garlic and thyme, sauté until fragrant, about a minute. Stir in flour, then wine, followed by chicken broth and tomatoes. Return short ribs to the pot and bring to a simmer.
  4. Place a sheet of heavy-duty foil over pot. Use a potholder to press down foil so that it touches stew. Seal foil completely around edges. Place lid snugly on pot. Place pot in oven and cook until ribs are fall-off-the- bone tender, about 1½ hours.

Quick Notes

These go very well with Roasted Carrots and Parsnips with Thyme.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 6

Inspired By: Simple Red Wine-Braised Short Ribs
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Chicken Français

Recipe: Chicken Français

Ingredients

  • 3/4 cup egg substitute
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon hot pepper sauce
  • 3 garlic cloves, minced
  • 8 (4-ounce) skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour
  • 1 tablespoon olive oil, divided
  • Cooking spray
  • 2 tablespoons butter
  • 1/4 cup dry white wine
  • 3 tablespoons fresh lemon juice

Instructions

  1. Combine first 8 ingredients in a shallow dish.
  2. Place each chicken breast half between 2 sheets of plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Dredge chicken in flour, and dip in the egg substitute mixture.
  3. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat. Add 4 chicken breast halves; cook 4 minutes on each side or until done. Remove chicken from pan; keep warm. Wipe the drippings from pan with a paper towel. Repeat the procedure with 1 1/2 teaspoons oil and the remaining chicken.
  4. Melt butter in pan; add 1/4 cup wine and 3 tablespoons juice. Bring to a boil; cook for 10 seconds. Serve immediately over chicken.

Personal Notes

For a more pronounced lemon flavor, try serving with lemon slices.

Number of servings (yield): 8

Inspired By: Chicken Français
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