Chef Jason Lynch's Gravy Ready Braised Short Ribs

From Chef Jason Lynch's Straight from the Line

Note: Short ribs are one of my favorite cuts of meat.  I love them best sliced across 3-4 ribs - thin for marinating and grilling and about 1.5" thick for braising and in hearty soups. I've made them a bazillion different ways - some successful, others not so much.   But this one actually took my breath away when I lifted the cover after three hours.  The aroma of all the herbs, garlic and vegetables was insane - or as my grandsons would say when something is spectacularly wonderful - RIDICULOUS!!!!!  But what was even more surprising was the gravy.   Normally when braising, the juices are - well... delicious as they may be... juices.   And if you want to make a gravy, you stil have work to do.   Not with Chef Jason's recipe.  The first step is critical - tossing the ribs in in seasoned flour before searing them! 

Note:  Don't rush the searing process - it is the longest step, but take your time.  Make sure your pan is hot before adding the ribs; Don't crowd the hot pan; Let the ribs sit for 3 minutes before checking to see if they are well browned and ready to turn; Continue to sear the other side for 3 minutes and remove from the pan.  Repeat until all your ribs are seared. 

Printable Recipe

Prep time:40-45 minutesCooking time: 3 1/2 hours or so
Serves 4-6

Ingredients:
1/3 cup all purpose flour
salt & freshly ground pepper
4.5- 5 lb/2.2 kg beef short ribs  (I like mine cut across 4 ribs, about 1.5" thick, with lots of meat on the bones)
4 tbsp olive oil, divided (I actually used grapeseed oil)
2 medium red onions, cut into 1" pieces (or roughly chopped)
2-3 carrots, peeled and cut into 1/2" pieces
1 celery rib, cut into 1/2" pieced
3 large cloves of garlic, smashed or minced
2 tbsp chopped fresh rosemary
1 tbsp, fresh thyme leaves, (I give them a chop or two also)
2 cups full-bodied red wine
2 cups chicken stock (since I was out I used my homemade roasted vegetable stock) 
2 cups diced roma tomatoes with their juice (I use a 19oz/398ml tin of diced fire roasted tomatoes and their juice)
1/2 cup good quality balsamic vinegar (this time I used Sicilian Lemon White Balsamic Vinegar from Liquid Gold - a cool tasting bar for all things olive and vinegar)

Directions: 
1. Preheat the oven to 350F/175C and place the rack at the lower position. .  

2. Mix the flour, salt & pepper in a large zip lock bag and toss the ribs in to coat them.  Do this in batches, so all of the ribs get some coating.  Knock of the excess flour and set the dusted ribs aside while preparing the other batches.

3. My personal step to make the rest of the prep work easy:   Prepare all the ingredients in the order they will be added to the pot.   For this one I chopped the onions, carrots and celery and placed them in one bowl.  In a small prep bowl, combine the crushed garlic and herbs.  Premeasure wine in one cup, stock & vinegar in another and have the tomatoes ready.  

4. Pat the ribs dry and toss them in the flour mixture (see my note at the top).  

5. Heat 2 tbsp oil in a wide, heavy bottom pot (I have an old cast iron roasting pan that I used as I wanted to have the ribs spread out as much as possible) over medium-high heat.  Brown the ribs in hot oil (3 minutes or so per side, but it might be less or longer, depending on the thickness and length of your ribs) Remember not to crowd the ribs or check for sear too soon.  Rule of thumb:  Using tongs, the meat will easily come off the bottom of the pan only when the sear has taken.  Lift too early and you will only succeed in removing the coating.   BE PATIENT!   Remember not to stuff the pot, you want your ribs to sear, not boil and for that they need room.   Once the ribs are done, remove the batch to a platter and repeat the slow process, until the last of the ribs are seared.

6.  There should be very little oil left in the pot, but if there is, spill it out before adding another 2 tbsp of oil to the hot pot.  Reduce the heat to medium and add the chopped onions, carrots and celery and cook, stirring occasionally, until they are just softened and beginning to brown (ab out 10 minutes).

7. Add the garlic and herb and cook, stirring frequently until the aroma hits you and you are transported - less than 2 minutes!  Add the wine, stir once and allow to come to a boil.  Let it reduce to half ( at least 5 minutes, maybe longer).  Add the stock, tomatoes and vinegar and bring to a simmer (soft bubbles).

8.  Return the ribs to the pot.  I like to try and spread them out so there is no more than two layers of meat, but not to worry if you need to do an extra layer.  Just make sure the ribs are covered with sauce.   

9.  Cover the pot/roasting pan with a well fitting lid or two layers of heavy duty foil, sealing the pot as best you can.   Place the pot in the oven and braise until the ribs are fork tender (about 3-3.5 hours).  

The book tells you to use a slotted spoon to remove ribs and transfer them to a large serving bowl.  Let the cooking liquid stand briefly and skim fat from top.   But there wasn't any extra fat in my batch and the gravy/sauce was thick and perfectly seasoned.   All I had to do was serve it with something delicious to sop up the gravy... could be rice, pasta or,mashed potatoes...or as  I did, mashed sweet potatoes & carrots with as side of broccoli.  

Holishkes - Meat Stuffed Cabbage Rolls

Adapted from The Book of Jewish Food: An Odyssey from Samarkand to New York

Printable Recipe

Hands on time: 20-30 minutes
Roasting time: 2 hours

Serves 4

Ingredients
12 large leaves from Savoy cabbage
Filling:
1 medium onion, finely chopped
2 tbsp canola oil
1 lb/450g ground beef
½ cup raw rice (I used brown)
1 large clove garlic, minced
½ tsp dried thyme
1 tbsp Worcestershire sauce
Salt & pepper to taste
Sauce:
1 (28oz/796ml) tin  peeled tomatoes
1 small onion, peeled & quartered
2 tbsp Worcestershire sauce
½ - 1 tsp dried thyme
4 tbsp sugar (or more to taste)
Juice of 1 lemon (although I did forget this and it still tasted delicious)

Garnish: fresh flat leaf/Italian parsley , chopped

Directions:
1. Preheat the oven to 325°F/165°C

Prepare cabbage leaves:
2.  Bring a large pot (I use my Dutch oven) of salted water to a boil.

3. Cut out core, using a sharp, pointed, paring knife, keeping the cabbage whole.

4. Plunge the whole cored cabbage into the boiling water for 1-2 minutes to soften a couple of layers of outer leaves.   Peel off the softened leaves gently, keeping them whole and set aside.  Repeat until you have 12 large, separated leaves.  Pat dry and set aside.

5.  Shave off the thickest part of the hard rib at the bottom, center of each leaf so that it will roll easily around the filling.

 Filling:
6.  In a large skillet, sauté the onion in oil over medium high heat until soft.  Add the meat and stir until the color changes.  Add the rest of the filling ingredients and stir until blended and juices all absorbed. (at most 3-4 minutes)

7. Lay one cabbage leaf on a cutting board or plate at a time.  Place 2 heaping tbsp of filling in the center of each leaf, closer to the stem end and roll up loosely, starting with the bottom, then sides and lastly top to form an envelop, trapping all the filling.  Loose wrapping keeps the filling intact, as the rice will expand during cooking.

Sauce:
8.  Combine all the sauce ingredients in a food processor and pulse until the tomatoes and garlic are pureed.  Taste for seasoning.

Final cooking:
9.  Line an ovenproof  baking dish large enough to hold all the holishkes with some remaining cabbage leaves so the holishkes won’t stick and tear.

10. Place the holishkes seam side down over the cabbage leaves allowing some space between each package for expansion during roasting.   Top with sauce and cover with foil, sealing well.  Cook for 1 ½ - 2 hours, checking after the first hour and add water if necessary.  You don’t want soup, but the rice needs some moisture to cook through.

Garnish with chopped fresh parsley

Asian-Style Marinated Flank Steak

Asian-style Marinated Flank Steak
Adapted from How to Cook Anything App for iPads & iPhones

Printable Recipe

Hands-on time: 5 minutes
Marinate time: at least 30 minutes (for those last minute meals & then I leave it on the counter) up to 24 hours in the fridge and brought to room temperature before grilling
Grill time: 10 minutes
Resting time: 5 minutes

Serves 2-3 depending on the size of the flank steak and your appetite

Ingredients:
1 flank steak (Mark Bittman says 2-2 ½ lb/ 1 kg will feed 4-8 depending on how you’re serving it… main with sides require more per person than as part of a stir fry or topping for a salad)
Marinade:
¼ cup freshly squeezed lime juice
2 tbsp nam pla (Thai fish sauce) or soy sauce
1-2 large cloves garlic, minced
½ - 1 tbsp fresh ginger, grated
1 tsp brown sugar
½ cup fresh cilantro/coriander leaves, finely chopped
1 small Serrano pepper, seeded and finely chopped
Salt & freshly ground black pepper

Directions:
1. Remove excess fat from the flank steak and lightly score it on both sides to both tenderize the tough cut and to allow the marinade to penetrate the meat. “Lightly score” means to just cut through the surface, not going deep into the flank. I like to make criss cross cuts, diagonal to the grain of the meat.

2. Whisk all marinade ingredients together in a zip lock baggie, add the scored flank steak, making sure to coat both sides. Refrigerate for 30 minutes on the counter to 24 hours in the fridge, flip the steak over a couple of times to make sure the marinade works its magic evenly.

3. If you are marinating overnight, be sure to allow the steaks to come to room temperature (at least 30 minutes) before grilling.

3. Grill steaks over a hot grill pan or BBQ, for 5 minutes per side for medium-rare. Remove from the grill and lightly cover with foil for 5 minutes. This allows the meat to relax and become more tender.

I served it here with a side of Napa Cabbage & Pancetta (without the pasta)

Lime Curry Marinated Hanger Steak

Lime Curry Marinated Hanger Steak
Adapted from my Epicurious Recipe Box

Printable Recipe

Prep time: 20-30 minutes
Marinating time: 1 hour on the counter or up to 4 days in the fridge
Grill time: 8-10 minutes
Rest time: 5 minutes to relax the meat

Serves 3-4 depending on the size of your hanger steak and your appetite

Ingredients:
For steak:
Juice of a large fresh lime juice
1-2 tbsp olive oil
1 heaping tbsp curry powder – this time I used Madras Sambar Masala – Mangal brand
2 lb/1kg (1-inch-thick) hanger steak (not so easy to find, so make friends with a butcher - mine is Chris de Waal of Getaway Farm)

Melon Cucumber Chutney:
2 cups chopped firm-ripe honeydew melon
1/3 seedless cucumber, peeled and chopped (about ¾ cup)
½ cup chopped red onion
3 tbsp fresh lime juice
¼ cup chopped cilantro
1 to 2 tsp minced fresh jalapeño including seeds
½ tsp ground coriander
¼ tsp ground cumin

Directions:

Chutney: In the end, I forgot to make the chutney. It's here for the next time I make the hanger steak - or flank - or skirt.
Stir together honeydew, cucumber, onion, lime juice, cilantro, jalapeño, and 1/4 teaspoon salt. Sprinkle with spices and let chutney stand while grilling steak.

Hanger Steak:
Butchering -

It's critical to remove the membrane that coats the hanger steak (just loosen with a sharp knife tip and peel back with your fingers), allowing the marinade to penetrate the meat.
It's also necessary to remove the thick sinew that runs down the length of the hanger steak (below: that's what it looks like when removed)
And now you have two beautiful fillets to marinate and the sinew to discard.
Marinating:
1. Stir together lime juice, oil, curry powder, 2 teaspoons salt, and 1 teaspoon pepper in a non reactive bowl .

2. Coat steak with curry mixture, massaging the paste in well and place in a zip lock baggie.

3. Marinate for up to 4 days in the fridge or one hour on the counter before grilling. The steak should be at room temperature before cooking, so if you're refrigerating the steak, bring them out about 30 minutes or so before grilling.

Grilling:
1. Heat your grill or grill pan to medium high heat. Cut the long fillets in half across, for easier cooking.

2. Oil grill rack/pan and add the fillets and grill for 3 minutes before flipping. The steaks should come free without sticking to the grill or needing any help from a spatula. In the photo above, you can see the caramelizing effect.

3. Grill for another 3 minutes. Lower the heat to medium low and turn every minute or so until done to your liking. We usually like it medium rare and so add another minute or two on each side.

Resting:
Chef Dennis Johnston’s tip: flip the side closest to the grill grates or pan onto a plate so that the meat sits hot side up. This ensures that the heat will rise into the air rather than go through the meat and continue to cook it. Place the plate in the fridge for 4-5 minutes. The center will retain the heat but the meat will be more tender than if you serve it hot off the grill
Serving:
Slice thinly across the grain, which for the hanger steak, means lengthwise and the very reason I cut the fillets in half to grill.

The original Epicurious recipe says to serve steak with the melon cucumber chutney, which only needs to be put together while the steak is cooking. Even so, this time I couldn't quite get it together - too many phone calls while I was cooking, so I just served it with grilled asparagus.

Herb Crusted Grilled Steak

Herb Crusted Grilled Steak
Inspired by In the Green Kitchen: Techniques to Learn by Heart and topped with Garlicky Balsamic Glazed Mushrooms

Printable recipe

Prep time: 5 minutes
Grill time: 10 minutes

Serves 2

Ingredients:
2 strip loin steaks (we’re on South Beach Diet and this is a great lean, yet juicy cut)
Herb Crust:
¼ cup mixed fresh herbs, chopped – my choice: rosemary & thyme
2 large cloves garlic, peeled and finely chopped
1 tsp or so olive oil
Salt and freshly ground black pepper

Directions:
1. Combine the chopped herbs, garlic, olive oil, salt and pepper in a mortar & pestle or small bowl, and as Jamie Oliver would say, “Bash it about”, until it forms a fragrant paste. Rub into the steaks (both sides) and set aside while the grill is heating up.

2. Preheat your grill (lucky you if you have a BBQ) – I use my trusty Cuisinart Griddler, but any grill pan would work too. If you’ve refrigerated your steaks, they should come to room temperature before adding the herb crust and grilling (at least 30 minutes).

3. Grill over high heat (sear on Griddler) for 3 minutes per side. Lower the heat to medium high (shift around on a charcoal BBQ or lower temperature on a gas grill) and cook for another 2-3 minutes per side – or done to your likeness.

4. Remove from heat and cover with foil to “rest” for five minutes before serving.

Balsamic Vinegar Marinated Skirt Steak

Balsamic Vinegar Marinated Skirt Steak
Inspired by Lillyann's recipe on GroupRecipes

Printable Recipe

Prep time: 5 minutes
Marinating time: 1 hour on counter or 24 hours in fridge
Grilling time: 2 -4 minutes per side
Resting time: 5 minutes

Serves 3-4

Ingredients
1/2 cup balsamic vinegar (I ran out so… ¼ cup bv & ¼ cup red wine vinegar)
2 tablespoons light-brown sugar
2 large garlic cloves, minced
1 tbsp fresh rosemary chopped
2 tbsp Worcestershire sauce
Coarse salt and ground pepper

2 lb/1kg skirt steak, cut crosswise into 4 equal pieces, membrane removed

Oil for grilling

Directions
1. In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, Worcestershire sauce, coarse salt, and pepper.

2. Remove the thin membrane on the underside of the skirt steak. Use the tip of your knife to start the process and then just use your fingers to pull it away from the meat. Pierce meat all over with a fork; add to marinade, and turn to coat.

3. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.

4. Heat grill to high – everyone’s favorite way would be to BBQ, but, if you’re like me – grill pans are the best alternative. Lightly oil grates or bottom of pan. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare.

5. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes. Slice across the grain as you would for flank steak. It is, after all a very muscular and tough cut.

I served it with a simple mixed green salad with Citrus Vinaigrette- awesome meal.

Argentinian Style Meatloaf with Chimichurri Sauce

Argentinian Style Meatloaf with Chimichurri Sauce
From LCBO's Food & Drink Magazine, Winter 2009 issue
Note: the amount of chili powder you add will be determined how spicy you like your food. As is, it's quite mild. I actually doubled the amount of chili powder for our tastes.

Printable Recipe

Hands-on time: 10 minutes
Baking time: 55 minutes or so
Resting time: 10 minutes to reabsorb the juices

Serves 4

Ingredients:
2 tbsp olive oil
1 onion finely chopped
1 bunch spinach, stemmed, washed and coarsely chopped or 1 package frozen spinach, thawed in the microwave or in a little boiling water
2lb/1kg ground beef
2/3 cup bread crumbs (I used Panko, the magazine suggested fresh)
1 beaten egg
1 tbsp coarse sea salt
1 tsp chili powder
Freshly ground pepper
Chimichurri Sauce:
3 cups Italian/flat leaf parsley leaves
1 large shallot, finely chopped
1 large clove garlic, finely chopped
1/3 cup good olive oil
2 tbsp red wine vinegar
½ - 1 tsp dried oregano (I prefer the Greek variety)
Pinch of chili powder
Sea salt & freshly ground black pepper to taste

Directions:
1. Preheat the oven to 350°F/170°C.

2. Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened (5 minutes or so). Increase the heat and add the spinach…if you are using frozen, drain the thawed spinach, firmly pressing out any extra liquid. Continue cooking until the spinach is wilted (only applies if using fresh) or heated through. Make sure all the liquid has evaporated. Set aside to cool.

3. In a large bowl, mix the ground beef, bread crumbs and cooled spinach mixture. In a separate bowl, whisk the egg with salt, chili powder and pepper. Add to the meat mixture and combine well. Place it in a loaf pan, mounding it higher in the center.

4. Bake for about 55 minutes or until a meat thermometer reads 170°F/77°C. Remove from the oven and set aside to rest for 10 minutes.

5. Meanwhile, to make the Chimichurri sauce, drop the peeled shallot and garlic down the feeding tube of your food processor with the motor running. Then add the parsley leaves to the bowl and process until the parsley is finely chopped. Add the remaining ingredients, pulse a few times to combine and taste for seasoning. Transfer the sauce to a small bowl to be served with the meatloaf.

I love to serve this with Roasted Butternut Squash. The sweetness of the squash is perfect with the spiciness of the meatloaf.

BBQ Brisket

BBQ Brisket
From Every Kitchen Tells Its Stories – Recipes that Warm the Heart

Printable Recipe

Hands-on time: 15 minutes
First stage roasting: 3-4 hours
Marinate: 24 hours
Final roasting time: 1 hour
Serves 8-10

Ingredients:
5-7 lb/2.5-3kg beef brisket
1 tsp garlic powder (one of the very few times I use it)
2 tbsp powdered mustard
1 tsp paprika
Pepper
Sauce:
1 (14 oz/500ml) bottle ketchup
2 tsp mustard powder
¾ cup water
⅓ cup Worcestershire sauce
⅓ cup brown sugar
1 cup diced celery ( or 1 tbsp celery seeds)
½ cup gravy from brisket

Directions
1. Season brisket with garlic powder, paprika, mustard and pepper. Sear brisket on both sides(*see note below).

2. Roast brisket, fat side up, covered. Do not add water to roasting pan. Roast at 325°F/170°C until tender (usually 30 minutes per pound).

3. Meanwhile, combine ingredients for the sauce in a saucepan, cover and simmer 1 hour. If there is not enough gravy around the brisket, add beef bouillon or magi liquid and water to make up the difference.

4. Let the brisket cool for 30 minutes or so. Trim of excess fat. (You might want to refrigerate for a couple of hours to firm up the tender brisket before slicing to make it easier.) Then slice across the grain.

5. Marinate in sauce, refrigerated overnight. For best results try to find a container that will hold the sliced meat in one layer so that the sauce gets to all the meat.

Second Stage roasting:
1. Let the meat come to room temperature (about 1 hour) before roasting. Bake at 325°F/170°C covered for ¾ -1 hour.

Note: *Searing brisket: This creates a seal on the meat as it cooks in the oven. Meat stays juicier This process caramelizes the sugars present in meat, sealing the juices in and allowing the meat to remain juicy during cooking. There are a few pre-cooking tips that will help make the most of your sear:

Remove the meat from the refrigerator and set it out until it reaches room temperature (15 minutes or so) before cooking with it. The removal from cold will allow the meat to relax, allowing the meat's natural moisture to reabsorb into the muscle, rather than staying trapped between the meat's fibers;

Make sure the pan that will be used for searing is hot, hot, hot! If the pan is not hot enough when the meat is added, the meat will stick and tear when turned. Allow the meat to release all by itself before turning....it will, I promise, just be patient.

1. Place a heavy stainless steel sauté pan or seasoned cast iron skillet on high heat on top of stove. When pan is hot, add 1 tbsp olive oil, (not Extra Virgin as it burns quickly at high heat), peanut, vegetable or grape seed oil which also has a high smoke point, and then quickly add meat (in small batches if you are making stew). If you put too much meat in at one time, it will just turn grey and “stew”, losing the ability to caramelize or form a crust to seal in the precious juices. This process sizzles, so be careful.

2. Let it cook for 2-3 minutes (or as long as it takes for the meat to easily "unstick" itself from the pan) and, using tongs or spatula, flip to other side. If you’re using a regular pan (not non-stick), the meat is ready to turn when it stops sticking to the bottom. Watch for coloration to take place, it will happen fairly quickly. When one side of the meat is seared, turn it to allow a fresh side of meat the opportunity to brown. Searing calls for constant attention because it takes place so quickly. If attention is averted, it is easy to burn the meat. The result will be a nice crisp caramelized surface and juicy meat on the inside. Keep in mind that the inner core of the seared meat is most likely raw and will need to be cooked further.

The Cooking Primer section of Every Kitchen Tells Its Stories has many great cooking tips.

Serving ideas: BBQ Brisket tastes great with latkes or kugel

Braised Short Ribs in Sherry

Braised Short Ribs in Sherry
From Bon Appetit March 2009 Issue

Prep time: 20 minutes
Stove top cooking time: 20 minutes
Roasting time: 2 ½ hours
Fridge time: overnight (this sets the flavors and brings easy to remove fat to the surface)
Reheat time: 15-20 minutes on top of the stove

Serves 6-8

Ingredients:
5lb/2.2kg meaty short ribs (actually the store only had 1.5 lb, so I used blade steak – good for stew - cut in 2” pieces as well)
Vegetable oil (just enough to coat the bottom during searing and a splash or two for the onions)
2 large onions, coarsely chopped
1 medium fennel bulb, chopped (BA calls for celery, but since it’s not my fave, I often substitute with fennel which gives a lovely subtle flavor that keeps everyone guessing)
2 large carrots, peeled and coarsely chopped
6 large cloves garlic, peeled and whacked (BA says “pressed” but since I wasn’t sure if that meant put through a garlic press or just pressed by the side of a knife releasing some of the juices)
2 large bay leaves
1 cup medium dry sherry
4 cups beef broth

Directions
1. Preheat oven to 350ºF/175°C

2. Heat a very thin coating of olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Working in batches so as not to crowd the pan, sear the meat on all sides. Remove each batch as it browns and set aside.

3. Lower the heat to medium and add a little more oil to the bottom of the same pot and sauté the onions, fennel and carrots for about 20 minutes. They should be lightly browned. Add the garlic and bay leaves and stir for about 1 minute…just until the fragrance hits you.

4. Place the meat on top of the vegetables and pour the sherry over top. Bring to a boil and boil for 2-3 minutes. Add the beef broth, give it a stir, bring to a boil, cover and transfer to the oven.

5. Braise in the oven for about 2-2 ½ hours. The meat should be tender. Remove from oven.

6. Chill uncovered until the stew is really cool and then cover and chill in fridge overnight.

7. Remove from the fridge and remove the layer of fat that has hardened. Reheat on top of the stove over medium-low heat, covered. Stir occasionally for about 15 minutes or until meat is heated through.

8. Transfer meat to a platter and keep warm (cover with aluminum foil or place in a warm oven) while you prepare the sauce.

Sauce:
1. Strain mixture, keeping the liquid and discarding any solids that can't be pressed through the sieve.

2. Return liquid to pot and simmer rapidly to thicken slightly. (This did take more than five minutes.) Taste for seasoning and pour over the ribs.

Great served with mashed sweet potatoes or a mix of potatoes and carrots to sop up the sauce. Some buttered tubular pasta would work too.

Asian Hoisin Ribs

Asian Hoisin Ribs
From recipezaar.com submitted by Kittencal

Prep time: 5 minutes
Marinating time: 24 hours is best
Total Cooking time: 1 hour or so

Serves: 2-4 (depending on your appetites and what you serve it with)

Ingredients:
½ cup hoisin sauce
¼ cup + 1 tbsp honey
1/8 cup vegetable oil
1/8 cup rice vinegar
¼ tsp black pepper, ground
2 lb/1kg country style ribs, separated (the recipe calls for pork, but beef ribs would taste lovely too)
Sesame seeds (to sprinkle on top of finished dish) I prefer the toasted sesame seeds you can buy in most Asian markets and some larger grocery stores.

Directions:
1. Combine the hoisin sauce, honey, oil, rice wine vinegar, garlic and black pepper in bowl or right into large resealable ziplock baggie. Add the ribs and toss well to coat with the sauce. Marinated in the fridge overnight.

2. About one hour before serving, preheat the oven to broil and place the rack in the top third of the oven. Line a rimmed baking sheet with foil. Add the ribs, bone side down if possible. Let them sit on the counter while you prepare the marinade as a baste.

3. In a medium saucepan over medium heat, boil the marinade for about 10-15 minutes or until thick and remove from the heat.

4. Brush the ribs with the marinade and broil for 4-5 minutes. Turn the ribs and repeat for the other side (another 4 minutes). Place the rack in the top third of the oven, but not right under the broiler. The honey and hoisin will just burn.

5. Reduce the oven temperature to 350F/170C and lower the rack to the middle of the oven. Turn the ribs one last time and cook for an additional 30-40 minutes (until they’re cooked through). If the ribs start to char before they are completely cooked, just cover them with foil.

Place the ribs on a serving platter and sprinkle with sesame seeds.

Delicious served with vegetable stir fry or, like this time, roasted cauliflower and baby bok choy (15 minutes or so along with the ribs). I just tossed them with a spoonful of Asian Chili sauce to spice things up and counter the very sweet, but very delicious ribs.

Tony Mantuano's Steak Tagliata with Arugula

Tony Mantuano's Steak Tagliata with Arugula
From Wine Bar Food

Prep time:just as long as it takes to heat the grill
Grill time: 8-10 minutes
Resting time: 10 minutes

Serves 4 as appetizer or 2 as main course

Ingredients:
1 12 oz strip loin (I used 2 smaller ones)
Sea salt & Freshly ground black pepper to taste
handful of baby arugula
Extra virgin olive oil
1 tsp fresh rosemary, chopped fine
juice of 1/4 lemon

Directions:
1. Before grilling, allow the steaks to come to room temperature (at least 30 minutes).

2. Grill steaks 5 minutes per side for medium-rare. Remove from the grill and lightly cover with foil for 10 minutes. This allows the meat to relax and become more tender.

3. Once steak has rested, slice it across the grain. Sprinkle the meat with the olive oil and rosemary. Squeeze the lemon over the arugula and drizzle with a little olive oil.

Black Bean Short Ribs

Black Bean Short Ribs

Prep time: 15 minutes
Marinate: at least 1 hour on the counter or (my preference) 24-48 hours in the fridge
Grill time: 10 minutes or so

Serves 4 (or if you’re like us – 3)

Ingredients:
2lb/.8kg beef short ribs, thinly sliced (thick ones are great for stews and soups, not for quick grilling)
Marinade:
1 cup fermented black bean sauce

Directions:
1. Mix all the marinade ingredients. Rub this thick paste all over the short ribs. Place in a large zip lock baggie and marinate for at least one hour on the counter or overnight in the fridge. In my opinion, longer is better.

2. Allow the ribs to come to room temperature before grilling - about half an hour.

3. Three options here:
- BBQ, if you have one. It is the best for crispy outside and juicy inside.
- Oven - broil or as hot as you can roast. Don’t forget to foil line a rimmed baking sheet and place a rack over it so that the ribs won’t sit in their own fat and juice.
- Grill pan on the stove – heat the pan to very, very hot before adding the short ribs.

4. Preheat the BBQ, oven or grill pan and cook for 4-5 minutes per side on high. Test for doneness by cutting into the meatiest part of a rib.

This time I served it with sweet potato fries (same deal, but less time in the oven if you make skinny fries) and Asian Coleslaw.

Veal & Mushroom Stew

Veal & Mushroom Stew
Prep time: 10 minutes
Cooking time: 1 hour

Serves: 4-6

Ingredients:
Olive oil (enough to just coat the bottom of the pan for searing and a little more for mushrooms)
3 lb/ 1.36kg veal stewing meat cut into 2” chunks
1 lb/680g mushrooms (I used cremini & oyster, shitake or fresh porcini would work too)
1 medium onion, coarsely chopped
1-2 cloves garlic, sliced
Salt & pepper to taste
¼ cup sherry
1 cup water
1-2 tbsp Bovril (or beef bouillon)
1 small tin tomato paste ( 5½oz/156ml)
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme leaves ( or 1 tsp dried)
¼-½ cup Italian/flat leaf parsley, chopped
1 small bag frozen baby peas (I forgot them this time around)

Directions:
1. Preheat oven to 325°F/170°C.

2. Heat oil in a Dutch oven over medium high heat. Sear veal on all sides in batches. Do not crowd the pan or the meat will just steam. Once you’ve seared each batch, use a slotted spoon to remove the meat and set aside. Continue this process until all the meat is seared.

3. Once the meat is all seared, remove most of the oil from the Dutch oven. Sauté the mushrooms until golden and the onion, sauté for another 2-3 minutes, adding oil as needed. Add the garlic and sherry and deglaze the pan (scrape the bottom to incorporate the stuck on bits) and stir for a few more minutes to bring out the flavors. Return veal to the pot. Add the tomato paste, toss and add the water and Bovril/beef bouillon. Add the rosemary, thyme, parsley, salt & pepper and mix well. Cover and cook over low heat for 5-10 minutes before placing in the oven.

4. Roast, covered for about 45 minutes and taste for seasoning. Add the peas 5 minutes or so before serving.

Great served over garlicky egg noodles.

Crispy Maple Spareribs

Crispy Maple Spareribs
Adapted from Maple Syrup Cookbook

Hands-on time: 5 minutes
Marinating time: 24-48 hours in fridge
Baking time: 45 minutes or so

Serves 2

Ingredients:
1 slab of pork spare ribs, cut into 2 or 3 ribs portions
Marinade/Sauce:
1 small onion, finely chopped
¾ cup maple syrup
2 tbsp chili sauce (next time I’ll be using Asian chili sauce to add some real heat as balance to the sweetness of the maple syrup)
1-2 tbsp red wine vinegar
1-2 tbsp Worcestershire sauce
1 tsp dry mustard

Directions:

1. Combine half the marinade ingredients in a large zip lock baggie and add the ribs. Massage the marinade into the ribs and place the bag in the fridge for one to two days. Allow them to come to room temperature before roasting them. Reserve the other half of the sauce/marinade for basting.

2. Preheat oven to 375°F/180°C.

3. Place the ribs on a rack over a foil lined rimmed baking sheet, meaty side up. Bake for 15 minutes before basting. Baste and then baste again in another 15 minutes or so. Continue this process (45-50 minutes total). To check for doneness…cut into the middle of a rib. It will not be pink when it’s cooked through.

Sticky Asian Ribs

Sticky Asian Ribs
Adapted from Forever Summer

Hands-on time: 5 minutes
Marinating time: 24-48 hours in fridge
Baking time: 1½ hours

Serves 2

Ingredients:
1 slab of pork spare ribs, cut into individual ribs
Marinade:
4 tbsp rice wine vinegar
3 tb sp soy sauce
1 dried red chili, roughly crumbled
1” piece of fresh ginger, peeled and thinly sliced
2 tbsp runny honey
1 star anise…do not omit this…It is truly the secret ingredient!
1 cinnamon stick, broken into pieces
1 tbsp sesame oil
2 tbsp canola oil
4 green onions, roughly chopped
To cook:
2 tsp Chinese five-spice powder (*check the bottom of the post to see how to make your own. It’s easy and that way you don’t end up with a huge amount that will be flavorless unless you use it often)
3 tbsp runny honey
To serve:
Fresh chili peppers chopped (optional)…way to hot for me
Green onion, finely chopped
Fresh cilantro, finely chopped

Directions:

1. Combine all the marinade ingredients in a large zip lock baggie and add the ribs. Massage the marinade into the ribs and place the bag in the fridge for one to two days. Allow them to come to room temperature before roasting them.

2. Preheat oven to 400°F/200°C. Place the marinade and the ribs in heavy oven-proof casserole. Cover tightly with foil and bake for one hour.

3. Uncover, sprinkle with half the five spice powder and honey. Bake uncovered for 30 minutes or so, turning once and sprinkling the remaining homey and five spice powder so ribs will be sticky and well flavored all over.

To serve…arrange them on a platter and sprinkle with cilantro, green onions and chili peppers. Great as an appetizer or with rice, cauli-fried rice (with a sprinkle of sesame oil and soy sauce) and quick stir fry of Gingery Snowpeas

*Chinese Five Spice Powder
Equal amounts of the following:
Ground anise
Black peppercorns
Ground cinnamon
Ground cloves
Fennel seeds

Combine them all together in a clean coffee mill or pepper grinder or (mortar & pestle if you’re up for it) and grind until a fine powder is formed.

Black & Blue Steak

Black & Blue Steak
From Forever Summer

Prep time: 5 minutes
Marinate: at least 1 hour (I did it overnight)
Grill time: 10 minutes or so ( still no BBQ so pan grilling instead)

Serves 2

Ingredients:
2 strip loin steaks (or whatever you’re favorite grilling boneless steak is)

Marinade:
3 tbsp soy sauce
3 garlic cloves, minced
1” piece of fresh ginger, peeled and minced
2 tbsp sesame oil
2 tsp caster sugar (super fine or fruit sugar…it dissolves faster)
Black pepper to taste

Directions:
1. Mix all the marinade ingredients in a large zip lock baggie and add the steaks. Marinate for at least one hour on the counter or overnight in the fridge.

2. Allow the steaks to come to room temperature before grilling - about one hour.

3. Grill over medium high heat, 5 minutes per side.

4. Remove from the grill and place on a cutting board, cover with foil for 10minutes. This finishes the cooking and relaxes the meat. I used to think this was a waste of time, but trust me, it really does make any meat more tender and juicy.

Simplest, best tasting dinner ever!

Lentil, Spinach & Lamb Loaf

Lentil Spinach & Lamb Loaf
Adapted from AMA Family Health Cookbook

Prep time: 30 minutes (the lentils need 25 minutes to cook before making the meatloaf)
Total Cooking time: 1 hour
Serves 4

Ingredients:
½ cup dried brown lentils, rinsed
4 cups water
1 tsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 lb/450g lean lamb (beef or chicken would do too)
1 bag (10 oz/284g) fresh baby spinach or 1 pkg (10 oz/284g) frozen, thawed, squeezed and drained
3 tbsp chili sauce or ketchup
1 tsp Ras el Hanout plus some to sprinkle on top of meat loaf before cooking (optional)
(I found this recipe for ras el hanout on the web if you want to make your own.)
1 tbsp Kozlik’s horseradish mustard (or any spicy Dijon)
1 tbsp Worcestershire sauce
1-2 tsp dried thyme
1 egg, lightly beaten

Directions
1. Bring 4 cups of water to a boil in a medium saucepan, add a little salt and lentils. Reduce heat to low and simmer, covered until the lentils are tender (about 25 minutes). Drain lentils and set aside.

2.Preheat oven to 350ºF/180°C.

3. Heat oil in a medium non-stick skillet. Add the onions and cook over medium heat until the onions are soft and translucent (about 5 minutes). Add the garlic and stir until fragrant (about 1 minute).

4. If you are using fresh spinach, steam it in a microwave until the spinach is limp (about 3 minutes). Drain, chop and squeeze out any liquid. If you are using frozen spinach, make sure it’s thawed and squeezed dry.

5. In a bowl, mix all the ingredients together. Form into a loaf and place in loaf pan. Sprinkle some additional Ras el Hanout if you are using it. Bake for about 1 hour. The best way to tell when it’s cooked through is to use a meat thermometer. It should read 170ºF/77°C.

A great side is Gingery Sautéed Carrots