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[ness]

18 hours ago, rps said:

short rib on polenta

 

Looks delicious. Details, please. How did you do the shot ribs? What's your method on polenta? I love the stuff but just don't get around to making it. 

[rps]

Short ribs braise -

Soak dried mushroom, broken into tiny pieces, in chicken stock until soft.

Set oven to 350.

Use small amount canola oil at or near smoke temp and brown all sides of ribs previously, and generously, salted and peppered. Remove and set aside. Pour fat from braiser or dutch oven. Do not wipe.

1/2 to 1 onion half rings go in hot pan, but reduce heat to avoid burning onions. Cook until onions are brown and headed to dark brown.

Add generous tomato paste and cook until paste tuns from red to brick. Add a generous amount of thin sliced garlic and continue until fragrant.

Add mushrooms plus liquid to pan and scrape fond.

Put ribs back in pan, bone side down and meat side up.

Add 1/2 dry red wine and 1/2 chicken stock until ribs are 2/3 submerged.

Add 1 Tbs. dried Boquet Garni or other herbs and 1 bay leaf. Add a small splash of fish sauce and a generous splash of Worcestershire sauce.

Add diagonal sliced carrots.

Bring to just a boil and cover. Put the covered vessel on the middle rack of the oven for two hours to 3 hours. (Time depends on number of ribs)

For polenta: read the label and bring the recommended amount of salty water to the boil. Stir, and while stirring, add the grains slowly. When added and mixed, simmer and stir every minute or three until done. More water may be needed. Just as the polenta is no longer grainy or chewy, add a generous hand full of shredded cheese and continue to stir every few moments until cheese melts.

Serve the ribs and carrots on the cheesy polenta and admire the sounds your stomach makes.

 

 

[rps]

A little teaser. Roast chicken thighs with cheesy bacon cauliflower casserole tonight.

EDIT:

 

 

[Johnsfolly]

So you have left overs from your steamed shellfish meal, what do you do with the steamed clams, mussels, and snow crab leg meat? Mix it with cheese sauce made with Kerrygold aged cheddar, milk, butter, and  some sherry. Then into cooked shells, topped with more cheddar and panko. Cook for 15 to 20 mins. Serve with steamed snow peas with garlic powder and black pepper. Oh add a couple of leftover coconut shrimp😉.

[Bushbeater]

Interesting, I do my grits exactly how RPS does his polenta.

[rps]

3 hours ago, Bushbeater said:

Interesting, I do my grits exactly how RPS does his polenta.

grits and polenta are kissing cousins

[ness]

Recent stuff.

Beef stroganoff. 

Grilled pork loin with BBQ rub, roasted sweet potatoes and the San Francisco treat

Roasted chicken with steamed asparagus and more SFT. 

[ness]

And...

More adventures with the Ooni pizza oven. There’s a learning curve. Been trying to find the sweet spot between slight char and burned. I think I’ve got it dialed in now. 

 

This was the best pizza we’ve made so far: tomatoes, fresh mozzarella prosciutto. Delicious!!

[ness]

But wait, there’s more!

My maternal grandparents immigrated from Lebanon and raised 8 kids in a small house in Nanticoke, PA. One of my aunts, Saint Josephine, sent Syrian bread to us routinely when we were growing up. It’s similar to pita but a little thicker, with more crispness and chew. Not really like the soft pita that’s out there now. And it’s not freakin’ Greek 😃

Searched out some recipes and struck out today. Cooked them in the Ooni. Fun to watch go from 1/8th inch thick to about 3 inches in the high heat before collapsing. 

Very tasty and very easy. Will definitely do again. 

[rps]

Lower carb muffaletta.