After The Holidays - Leftover Makeovers - Sam Adams Braised Short Ribs with A Mac & Cheese Floater & Raw Kale Salad.

Sam Adams Braised Short Ribs with a Mac & Cheese Floater & Raw Kale Salad

The Holidays are usually full of fun, wonder, laughter and FOOD...
There is always an insane amount of holiday food leftover, even after the company has gone, and you given some out to family and friends. While doling it out to the homeless shelter may seem like a great idea, there are regulations on what can and can't be accepted at food banks, cooked food is usually one of those things....

There are certain staples when it comes to holiday food and as a result there is normally an abundance of those items, Mac & Cheese, Yams, Ham, Turkey are a few that come to mind. It seems that no matter how much of these things you give away, there's still a bunch leftover during the days that follow the holidays.

My simple suggestion is to use the sides in a different way and make the main dish different to change the nature of the dish.


On the menu today: Beer Braised Short Ribs W/ a Mac & Cheese Floater & Raw Kale Salad


Mac & Cheese is always leftover in my kitchen during the holidays, so what I usually do is add something hearty that will act as a catalyst to the Mac & Cheese, normally something braised that has a thick and rich sauce. The Addition of beer to the braising process adds flavor and richness to this dish that rounds it out perfectly but the addition of the kale salad marries the entire meal in a great way....

Leftover Goodness

For the Short ribs we will need the following:

• Beef Short Ribs (bone in or out)
• Olive Oil (2 Tbs)
• Sam Adams Beer (3 each)
• Carrots (1/4 cup)
• Onions (1/2 cup)
• Celery (1/4 cup)
• Chicken Stock (64 oz)
• Fennel Bulb (1 bulb)
• Fresh Oregano (1 bunch)
• Fresh Thyme (1 bunch) 
• Salt & Pepper (T T)
• Flour (1/2 cup)
• Butter (1/2 cup)

Start of by cutting the mirepoix (onions, carrots and celery) roughly and placing in the bottom of a dutch oven or roasting pan. Chop the fennel and add the herbs and the chicken stock. In a sauté pan, add the oil and turn on high, before adding the liberally seasoned short ribs (the idea is to get a crisp crust on all sides of the meat). Add the short ribs to the dutch oven, meanwhile deglaze the saute pan with a splash of the beer then add that and the remainder of the beer to the dutch oven (braising pot). Be sure to cover with a lid and place in an oven preheated to 375. This should take 1.5 to 2 hours to cook, I normally turn the ribs over at the hour mark. Cook until tender and then remove from the liquid allowing it to set aside. Place the liquid and the mirepoix in a blender to mix thoroughly. Add the roux to thicken the sauce, place this sauce over the ribs to serve. (I normally cut the meat into cubes while it cool and then add it back to the sauce to re-heat as seen below)

Cubed Short Ribs

For the Mac & Cheese we will need:

• Elbow Macaroni (1 box)
• Mild Cheddar Cheese (3 oz)
• White Cheddar (3 oz)
• Milk (3/4 cup)
• Heavy Cream (1/4 cup)
• Flour (3 Tbs)
• Butter (3 Tbs)
• Sugar (2 Tbs)
• Ritz Crackers (1/2 cup)
• 
  

Mac & Cheese 

Boil the macaroni in accordance with the instructions on the label then drain and set aside for later. In a pot add the butter and flour to combine to make the roux. then add the milk, heavy cream and 5 oz of  the grated cheeses. Next add the sugar and the 3 Tbs of the ground Ritz Crackers, finally add the cooked macaroni to this cheese mixture and stir to incorporate. Place in a baking sheet and add the remainder of the cheese and Ritz crumbs to the top and bake on 350 for 45 minutes. Allow to cool before cutting out of the pan (if you are trying to shape the pasta).


For the Raw Kale Salad we will need:

Raw Kale Salad

• Kale (2-3 lbs)
• Carrots (1 ea)
• Shallots (3 ea)
• Apples (1 ea)
• Soy Sauce (2 tsp)
• Olive Oil (2 Tbs)
• Sesame Seeds (1 Tbs)
• Rice Vinegar (1 tsp)
• Salt & Pepper (T T)

Cut the kale into strips and wash it then set it aside. Julienne the shallots and apples then grate or shred the carrots. Finally make the dressing by adding the other ingredients together and whisking. The Kale is hearty so it can be dressed and refrigerated until ready to eat.... 

Hail To The Redskins.... A Tail-Gaiting Worthy of The Tail-Whipping That Followed... Prohibition Chili, Crispy Pork & Steak Carnititas...

Redskins vs Giants Dec 3rd 2012

Middle Big Bro..... 

Did I ever mention how much I love football? I think maybe you would have gathered that by the three "Are You Ready For Some Football?" entries that I had in August - September of this year! Well just in case you didn't know I Love The Redskins, in fact it would be more appropriate to say that my entire family Loves the Redskins. 

My parents are 80 & 90 and have season tickets, my siblings go to every home game and at least one away game a year. Since my return to DC from Oakland my sisters have asked me to come out and enjoy a game or two this year but I had been reluctant until the Monday night game at Fed Ex Field on Monday Dec 3rd 2012. I'll get into the game later but for the blog I want to talk about the tail-gaiting experience. You will never see more abundance: food, liquor, inventiveness, fellowship and exuberance.

Tail-gaiting is the game within the game is in deed an all day thing. If you are cooking there will be shopping and plenty of prep work, the same applies to drinking. My family gets to the stadium at 8 a.m. for a 1p.m. game. There are spaces to claim, tables to set up, grills to spark up, food to make, drinks to be consumed and a good time to be had by all.

In case you were under a rock, the Redskins won a nail-biter 17-16, again this is the N.F.L. So there's always a chance for your team to come through (unless you live in Cleveland) ha-ha, just joking there's always the Cav's right? My bad that's Basketball and Bron Bron took his talents and another championship to Miami despite the promise of your beloved Danny "Boy" Gilbert. Now that's truly funny....... Hail to The Redskins...................


On the menu today: A Tail-Gaiter's Paradise... Prohibition Chili, Crispy Pork & Beef Carnitas...

Skins VS Giants

Prohibition Chili 

For the Prohibition Chili we will need the following:

• Ground Beef (3 lbs)
• Italian Sausage (2 lbs)
• Olive Oil (1Tbs)
• Garlic (2 Tbs) 
• Black Beans (3 cans)
• Kidney Beans (3 Lg cans)
• Onions (3 onions)
• Corn (1 bag)
• Large Ripe Tomatoes (10 each)
• Jalapeno Peppers (4 each)
• Bell Peppers (4-5 each)
• Paprika (2 Tbs)
• Salt & Pepper (T T)
• Chili Powder (2 Tbs)
• Cumin (1 Tbs)
• Oregano (1 tsp)
• Tecate' Beer (3 bottles)
• Applewood Smoked Sea Salt (T T)
• Cheddar Cheese (as needed)
• Sour Cream (as needed)
• Green Onions (2 cups)
• Cilantro (1 cup)

First dice the onions and sweat them with the olive oil in a soup or stock pot then add the chopped garlic allowing to sweat as well. Next add all of the peppers and allow to brown slightly. Finally,  add the ground beef and then the ground Italian sausage and cook thoroughly (about 5-7 minutes on high) add the spices and herbs and then deglaze with 2 of the 3 beers before adding all of the canned beans (be sure to drain all beans with the exception of one can of kidney beans) and chopped tomatoes. Allow to simmer on low to medium for 1.5-2 hours. The longer you cook the chili the thicker the chili will be thanks to the starch in the beans. Finally, add the remaining bottle of beer and allow the chili to sit cover for 20 - 30 minutes. Taste and adjust the seasonings before serving. You can add the cheese, green onions, cilantro and sour cream to each individual bowl. Enjoy to the fullest!!!

Jalapeno-Bacon Cornbread

For the Cornbread we will need the following:

• Cornbread Mix (Follow The Box)
• Jalapeno (3 each)
• Bacon (3 pieces)
• Corn (1 cup) 

Because I appreciate texture and layers of flavor I dice the bacon and render it first, I then dice the jalapeno and saute it with the corn on the bacon grease. Make the cornbread in accordance with the directions on the box and then fold the other ingredients. Finally, place the batter in a greased cast iron skillet and cook as directed on the box.  

Carnitas 

For the Carnitas we will need the following:

• Pork Shoulder/Butt (1 each)
• Garlic (15 cloves)
• Bay Leaves (10 each)
• Onions (2 each)
• Chicken Stock (64 Oz)
• Cilantro (2 cups)
• Green Onions (2 cups)
• Corn Tortillas (2 packs)
• Queso Blanco (2 cups)

First you will want to sear the sides of the pork shoulder to make sure that it is blackened as seen below. Meanwhile, in a large pot, sweat the onions and then add the garlic, bay leaves and chicken stock bringing to a boil. Next in a hotel pan large enough to hold the pork and the liquid, place the pork in the pan and add enough liquid to completely cover the pork in the pan. Cover the entire pan with aluminum foil and place in an oven preheated to 375 for 2 hours. Check and flip the pork over, re-cover and place back into the oven for another hour or until the meat pulls apart easily with a pair of tongs.  Remove from the liquid and allow to cool enough for you to pull apart with your hands or tongs. Place the pulled pork into the oven on high broil and allow the pork to get crispy. This usually takes 3-5 minutes. Plate by warming the tortillas slightly and adding the meat, queso blanco, jalapenos, green onions, cilantro and finally topping off with a heavy drizzle of sauce. For an alternative taste, add the meat and the cucumber slaw. Enjoy with a beer or Margherita......

Carnita "Sauce"

For the Sauce we will need:

• Applewood Smoked Bacon
• Onions (1 each)
• Pork or Chicken stock (32 Oz)
• Apple Vinegar (1 Tbs)
• Applewood Smoked Sea Salt (T T)
• Pan Drippings (2 cups)
• Cilantro (1 bunch)
• Cornstarch (1 Tbs)
• Water (1 tsp)

Take the bacon and render it, cook the onions in the same pan and then add the stock and pan drippings. Next, add the vinegar and then the slurry (cornstarch & water combined) cook until thickened to your desire. 

Pickle-Slaw

For the Pickle-Slaw we will need:

• Petite Cucumbers (10 each)
• Onions (2 each)
• Thai Chili Pepper (4 each)
• Salt & Pepper (T T)
• Rice Vinegar (2 Tbs)
• Sugar (1 cup)

For the Skirt Steak we will need:

• Skirt Steak (1-3 pieces)
• Garlic (2 Tbs)
• Olive Oil (2 Tbs)
• Soy Sauce (1 Tbs)
• Salt & Pepper (T T)

Marinade the steak for 15-20 minutes and then grill until it is done to your liking , it should take anywhere between 3-7 minutes total. Allow to rest before you cut it as seen below.

Fire Roasted Salsa 

For the Fire Roasted Salsa we need:

• Tomatoes (4 each)
• Onions (1 each)
• Jalapenos (5 each)
• Green Onions (4 each)
• Garlic (4 each)
• Cilantro (1 cup)
• Cumin (1 Tbs)
• Salt & Pepper (T T)
• Apple Cider Vinegar (2 Tbs)

Roast the tomatoes, onions, green onions and peppers and place directly in a blender or food processor. Add the cilantro and cumin and the salt and pepper to taste. 

Type "Black Beans" in the search box for the recipe....

Grill Marks 

Fire Roasted Salsa

Skirt Steak Carnitas 

Final Score: Redskins 17  Giants 16

Iyanla, Fix My Plate.... Seared Short Ribs W/ Penne, Fennel Fronds & Roasted Tomatoes

Grilled Short Ribs,  Penne Pasta W/ Roasted Fennel, Fennel Fronds & Tomatoes

I'm not sure how many of you have watched the show "Iyanla, Fix My Life!" but it is definitely on my list of favorites. It's not so much an advice show but more of a show that forces you to deal with your "real" self, not that self that you put on before you say hello to the world each day; but that self that you know in your quiet moments.

The one thing that I feel is true about me is that I self reflect constantly, at first it was just something that I knew about myself and I'm not sure that I got the full benefit out of it but as I have grown older and in some instances wiser, I now know how to better myself as a result of self reflection and self honesty. I'm sure that you are thinking to yourselves"What in the hell this has to do with food?" to that I say simply, "Everything." I stay true to who I am and it shows in each of my dishes, I tend to be creative but I love routine and while I'm serious, I am as playful as you will meet. I love being grounded but whimsy is welcomed at all times. In essence I have learned not only to be passionate about the creative sides of me but even about the mundane task that I go about doing everyday. This is in deed, my greatest discovery, be passionate about everything that you do and you will not only strive for more, you will discover that the world is a different place when you know that you are contributing to the world being a better place..........


On The Menu Today:

Seared Short Ribs w/ Roasted Fennel & Tomato Penne

Sold Down The River For A Hat & A Parking Space!!!!!! 





For this menu we will need the following:

• Boneless Short Rib (1-2 pp)
• Penne Pasta (1 box)
• Fennel (1 bulb)
• Fennel Fronds (3 Tbs)
• Garlic (1 Tbs)
• Olive Oil (4 Tbs)
• Cherry Tomato (10-15 ea)
• Salt & Pepper (T T)
• Parmigiano Reggiano Cheese (T T)

Start off by cooking the pasta in accordance with the directions on the box, once done place in a bowl and coat with a tsp of olive oil. Take the fennel bulb and julienne and cut the tomatoes half it then add 1 Tbs of olive oil and place it on a cooking sheet add salt and pepper. Cut the Frond (Fennel "leaves") and add to the cooked pasta along with the roasted vegetables and then add freshly grated Parmigiano Reggiano Cheese, adding as much as you like. Allow this to sit until the meat is ready to serve.

  

Finish off by marinating the short ribs in garlic and olive oil for 15-30 minutes, once done place in a heated skillet after liberally seasoning with salt and pepper. Cook for 3-5 minutes on one side and 2-3 on the next side, allow to rest for 5 minutes before cutting.