Wednesday, August 31, 2016

Sarah's Short Ribs with Chocolate and Rosemary


Sarah’s Short Ribs with Chocolate and Rosemary


1/4 cup diced pancetta (Italian bacon; about 1 1/2 ounces)
6 pounds bone-in short ribs
1 1/2 cups finely chopped onions
1/4 cup finely chopped shallots
1/4 cup finely chopped celery
1/4 cup finely chopped peeled carrots
3 garlic cloves, minced
2 cups dry red wine
3 cups low-salt chicken broth
2 cups chopped drained canned diced tomatoes
2 tablespoons chopped fresh parsley
1 very large fresh thyme sprig
1 bay leaf

3 tablespoons shaved or grated bittersweet chocolate
2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
1 teaspoon finely chopped fresh rosemary

Heat heavy large pot over medium heat. Add pancetta and sauté until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Sprinkle ribs with salt and pepper. Working in batches, brown ribs in drippings in pot over medium-high heat until brown on all sides, about 8 minutes per batch. Transfer to plate. Add onions and next 4 ingredients to pot. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add wine. Boil uncovered until liquid is reduced by half, scraping up browned bits, about 5 minutes. Add broth, tomatoes, parsley, thyme, bay leaf, and pancetta. Return ribs to pot, cover partially, and simmer 1 1/2 hours (or just put them in the crockpot for 6-8 hours on low). Uncover and simmer until rib meat is tender, stirring occasionally, about 1 1/2 hours longer.

Transfer ribs to plate; discard bay leaf. Spoon fat from surface of sauce. Boil sauce until beginning to thicken, about 8 minutes. Reduce heat to medium. Add chocolate, cocoa powder, and rosemary; stir until chocolate melts. Season to taste with salt and pepper. Return ribs to pot. Simmer to rewarm, about 5 minutes.

Tuesday, August 23, 2016

Chocolate Peanut Butter Ooey Gooey Butter Cake


INGREDIENTS
  • Cake
  • 1 German Chocolate Cake Mix
  • ½ cup butter - melted
  • 1 egg
  • 2nd Layer
  • 8 Peanut Butter Cups - large one
  • 3 small Butterfinger Candy Bars
  • Cream Cheese Layer
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup peanut butter
  • 3 eggs
  • 1 teaspoon vanilla
  • ½ cup butter, melted
  • 4 cups confectionery sugar
  • Chocolate topping
  • ½ cup chocolate chips
  • 1 tablespoon vegetable or canola oil
INSTRUCTIONS
  1. Preheat oven to 350 degrees, 325 degrees if using a glass pan.
  2. Combine the cake mix, egg and butter together. Beat until it is combined. Spray a 9 x 12 pan with cooking spray and then put the cake mix layer over the bottom. Pat it down.
  3. Cut the large peanut butter cups into 4 pieces. Roughly chop the Butterfingers. Spread evenly over the cake layer.
  4. Combine the cream cheese, vanilla and peanut butter together until combined. Add the eggs one at a time and mix them in. Add the butter. When this is all combined together add the confectionery sugar. Spread evenly over the candy bar layer.
  5. Bake for about 50 minutes. I used a glass pan and it took just over an hour. The mixture will be puffed up in the center when done. It will jiggly just slightly. Remove from oven and let cool.
  6. Melt the chocolate for 1 minute in the microwave. Add the oil. Stir until combined. Spread over the top of the cream cheese layer.

 from Recipes Food and Cooking

Saturday, July 30, 2016

Fresh Corn Salad


Fresh Corn Salad
Ingredients
6 ears of sweet corn, shucked
1/2 cup small-diced Vidalia or red onion
1 small-diced red bell pepper
1 grated fresh jalapeno
3 tablespoons rice vinegar (or cider)
3 tablespoons good olive oil
1 teaspoon kosher salt
2 tablespoons of sugar if corn is not super sweet
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves


In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the onion, red pepper, jalapeno, vinegar, olive oil, salt, and pepper.  If corn isn’t super sweet, add 1 or 2 tablespoons of sugar.  Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Friday, July 29, 2016

Kale Salad and Dressing

Kale Salad

Dressing
3 tbsp. fresh lemon juice
1/2 tsp. kosher salt 
1/2 tsp. freshly ground black pepper
13 cup olive oil

5 oz. baby kale
1 cup shaved parmesan
34 cup pine nuts, lightly toasted

Wash kale and chop into small pieces, removing ribs.  


Shake dressing ingredients in small jar and pour over kale.  Top with parmesan and pine nuts.

Rosemary Pork Tenderloin

Rosemary Pork Tenderloin

For the balsamic-rosemary marinade: 

2/3 cup balsamic vinegar 

1/3 cup olive oil 

2 Tbs. soy sauce 

4 1/2 tsp. firmly packed golden brown sugar 

3/4 tsp. freshly ground pepper 

1/2 cup chopped fresh rosemary 

5 garlic cloves, 

2 pork tenderloins, about 2 1/2 lb. total

Salt, to taste

Combine all marinade ingredients in the blender and pulse until garlic and rosemary have a good chop.

Put tenderloins in marinade in a ziplock bag for at least 2 hours, preferably overnight.  


Cook on 300 degree grill for 15 minutes.  Flip tenderloins after first 7 minutes.  Do not cook beyond 141 degrees reading from internal probe temperature.

Thursday, July 28, 2016

Store Bought Mozzarella Magic


1 8 oz. ball of fresh mozzarella
1 cup of whole milk
1 tsp. kosher salt

Add salt to milk and stir.  Heat milk mixture for a few minutes in microwave to 110 degrees.  Remove from microwave and stir.  Put the fresh mozzarella in the water (make sure the cheese is covered) and let it stand on the counter for one hour.  Use this magic cheese to make the best caprese salad you ever ate!

Store Bought Mozzarella Magic


1 8 oz. ball of fresh mozzarella
1 cup of whole milk
1 tsp. kosher salt

Add salt to milk and stir.  Heat milk mixture for a few minutes in microwave to 110 degrees.  Remove from microwave and stir.  Put the fresh mozzarella in the water (make sure the cheese is covered) and let it stand on the counter for one hour.  Use this magic cheese to make the best caprese salad you ever ate!