Braised and Pulled Short Ribs in Red Wine Sauce

It seems that no longer how low and slow you cook short ribs, there are always some left over fatty pieces where the fat just won't render.  After trying numerous recipes, I finally came up with my own where after braising for a long time, I remove the ribs and pull them just like you would with pulled pork or brisket and then return them to the dutch oven.  It results in an absolutely delicious stew like dish that pairs beautifully with a hearty red like Cabernet Sauvignon or a meaty Syrah.  Here how to make it:

5 lbs short ribs
3 tablespoons olive oil
3 celery stalks chopped
3 medium onions chopped
5 medium carrots very coarsely chopped (these will be reserved in the ribs)
1 whole head garlic sliced in half so that each clove is divided in two
1 bottle of decent, dry red wine (if you wouldn't drink it, don't cook with it!)
32 oz beef stock
sea salt
black pepper
8 sprigs fresh thyme
8 sprigs fresh parsley
4 sprigs fresh oregano
3 sprigs fresh rosemary
2 bay leaves
4 tablespoons flour
1.5 tablespoons tomato paste

Preheat oven to 350.  In a large dutch oven (preferably cast iron), heat the olive oil over medium high heat on the stovetop.  Once hot, add half of the short ribs and brown for about 2 to 3 minutes a side on all 6 sides, and salt and pepper each side as you go.  Once done set aside to a plate and repeat with the remaining ribs and then add those to the plate.  Add the celery, onions, and carrots to the dutch oven and cook for about 5 minutes until vegetables start to soften a bit.  Add the flour and tomato paste and stir in for a minute or two to coat all the vegetables.  Next, add the red wine, bring to a boil and scrape the pan bottom as you go to make sure to deglaze the pan.  Once the red wine is boiling, add all the herbs and the garlic and then add the beef broth and return to a boil and simmer for 30 minutes.  Cover the dutch oven and transfer to oven and cook for 2.5 hours.  Remove the short ribs from the dutch oven and set aside on a warm plate.  Strain all the liquid and reserve the carrots and return to the liquid and then discard any other solids and return the liquid to the dutch oven.  Use a fork to pull the short ribs and then return to the dutch oven.  Heat liquid and pulled ribs over medium heat on the stove top for an additional 30 to 45 minutes until the liquid thickens nicely and any remaining fat renders.  Remove from heat and let the pot rest for 5 to 10 minutes and then spoon off any fat that has settled at the top and its ready to serve.

This works very nicely over orzo, polenta or even mashed potatoes.  This is a fantastic meal for a cold winter day and all that time it spends cooking makes your whole house smell great.

Cheers!

Tagliatelle with Venison Ragout

Here is a great healthy recipe made with very low fat ground venison.  I know that many people find venison to be dry and gamy, but I assure you that this recipe is moist, juicy, and not gamy tasting at all.  Give it a try with a nice bottle of red. 

1/3 cup olive oil
2 pounds ground venison
2 medium carrots
2 medium onions
2 stalks celery
1.5 tablespoon tomato paste
2 cups dry red wine
2 14 oz cans canned cherry tomatoes - do not drain.  Use plum tomatoes and chop if you can’t get these.
3 ½ cups low-sodium chicken broth or water
4 sprigs fresh thyme
1/2 teaspoon ground fennel
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
2 sprigs fresh rosemary
2 sprigs fresh oregano
2 bay leaves
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 pound tagliatelle
Fresh grated pecorino cheese to taste

Heat 1/4 cup olive oil over medium high heat in a 5 to 7 quart saucepan or pot.   Add the venison and cook and continually break up any clumps until it is all browned – about 5 to 10 minutes. Chop the carrots, onions and celery together in a food processor and then stir in to the meat. Cook until the vegetables start to soften, about 3 to 5 minutes. Stir in the tomato paste and cook for another 2 minutes.

Add the red wine and stir in for a minute making sure to deglaze the bottom of the pan cleanly and then add the canned tomatoes, broth and all the herbs, spices, salt, and pepper.  Reduce the heat to medium-low and simmer. Stir regularly (every 5 to 10 minutes) and continue to simmer uncovered for about 2 1/2 hours, or until most of the liquid evaporates and the ragout has a nice dark brown color. You can continue cooking or keep warm on the stove, but you will want to cover it if you do.

 Cook the Tagliatelle in lightly salted water and serve in pasta bowls with Ragout served over top. Add  fresh grated pecorino as desired.

We had this recently with a nice cool climate Syrah from Sonoma county and it paired perfectly. 

Cheers!

Mako Shark with Lemon Tarragon Butter

If you're looking for something different to cook on the grill during this hot summer weather, here's a quick easy recipe that's simply delicious.  There is very little work involved, but you can easily impress your friends with this low maintenance meal that takes less than 20 minutes to make.  The hardest part of the whole thing is finding some great quality fresh fish.  If your local fishmonger doesn't have Mako shark, you can substitute fresh swordfish or even halibut steaks.  What's important for this is making sure whatever kind of fish you get is fresh caught and not frozen.  Here's the ingredients you will need to serve 6.

• 6 fresh Mako shark steaks about 1.5" thick
• 4 tablespoons butter
• Juice of half a lemon
• 1 tablespoon chopped fresh tarragon
• Sea salt to taste
• 1 tablespoon olive oil

Start by melting 4 tablespoons of butter and add lemon juice and tarragon to the butter and salt to taste.  I split the butter between two ramekins, but you could put it all in one small bowl.  Once the butter mixture is in the bowls, set it in the fridge so that the butter hardens.  Preheat your grill to medium high heat and make sure the grates are well brushed and oiled.  While the grill is heating coat the Mako shark steaks with the olive oil to prevent sticking.  Grill steaks for 3 minutes a side so that fish is just cooked through but still nice and moist. Serve the fish and then top with a bit of the lemon tarragon butter and enjoy. 

We've paired this with a few different white wines that all have nice acidity.  My personal favorite is a nice Spanish Albarino. 

Cheers!    

Pan Roasted Free Range Chicken With Lemon & Sage

4 free range chicken breast halves
2 tablespoons chopped fresh sage
Juice of 1 lemon
1 tablespoon olive oil
1.5 tablespoon butter
Sea salt
Black pepper

Serves 4 to 6

This recipe is about as simple as it gets, and it's the rare recipe that I made up on the fly that didn't need any tweaking the second time around. They key is having good quality free range chicken and fresh herbs. I prefer to buy whole free range chickens and quarter them myself. When I quarter them, I debone the breast, but I leave a small portion of wing bone attached to it. This gives you the benefit of still being able to effectively brown both sides of the breast while getting some added flavor to the dish from the bone, but you could certainly make it with a fully boneless breast.

Heat oven to 350 degrees. Sprinkle sea salt and pepper on the chicken breasts while you heat the olive oil over medium high heat on a oven safe skillet, preferably cast iron. Once the oil is heated, place the breasts in the pan skin side down. Let the breasts cook until they easily release from the pan - about 6 minutes. If they don't release, they are not ready to turn. Once they release, flip the breasts in the pan and sauté for 3 minutes. Drain all but about 1 tbs of liquid from the pan and then roast in oven until chicken is cooked through - about 8 minutes. Return the skillet to the stove top over low heat. Squeeze lemon juice evenly throughout the pan and sprinkle sage throughout the pan. Add butter and melt and then spoon the liquid all over the breasts.

Remove the chicken to a cutting board and slice crosswise. Plate the slices and spoon a little bit of the sauce over the slices and serve. I served this with roasted asparagus and a Parmesan couscous and it was delicious. This dish will pair well with many whites and especially well with something with medium body and nice but not overwhelming acidity.

Home on the Range...My Free Range Chicken Rant

I must confess that I was not originally drawn to the natural and organic food movement. Free range chicken? I figured a chicken that ran around a lot would be skinny and that a fat, lazy chicken might taste a little better. Well after years of frustration randomly getting bad chicken in the grocery store, I'm here to say that I'm a believer in organic, natural, free range chicken. I'm done with pre cut up breasts, thighs, and drumsticks from a factory farm. I'm done with chicken that has seen more steroids than an NFL linebacker and more antibiotics than the Center for Disease Control.

I'd love to say my motivation was pure and for the betterment of the world and fair treatment of chickens everywhere, but the fact is that the natural, organic, free range chicken just tastes better. Regular chicken is sometimes OK and sometimes as rubbery as an old set of Goodyears. The problem is there is no telling what you'll get on the table when you look at the chicken in the store. With free range chicken I've found very consistent results. After trying numerous free range chickens I've discovered that they're always moist, juicy, delicious and never tough or rubbery.

So get to your local store and do something good for the treatment of chickens out there and try some free range chicken. Your taste buds will thank you. Free range chickens can be found at many stores, farmers markets, and most definitely at Whole Foods where I buy them.

Chicken Saltimbocca

Chicken Saltimbocca loosely translated means chicken that jumps in your mouth. It took me trying a lot of different recipes and then trying a few variations of my own before perfecting what works for me, which is a wonderful combination of salty, sour, and earthy flavors that do jumping jacks in my mouth. The key for me is lots of fresh sage. Here's the recipe:

6 boneless chicken breasts – flattened
Approx. 30 fresh sage leaves (depends on size ) - 20 to 24 whole and the remainder finely chopped.
6 large slices of Prosciutto di Parma
6 to 12 slices Fontina Cheese – enough to cover the 6 chicken breasts
1 tablespoon butter
2 tablespoons olive oil
1/2 cup white wine
1 cup chicken stock
Juice of one fresh lemon
1 tsp Sea Salt
1 tsp Black Pepper
½ cup Flour


Mix Flour Sea Salt and Pepper together on a plate and dredge chicken in flour mixture. Heat the oil over medium high heat and brown the chicken on both sides, remove and set aside. The chicken should be almost but not quite fully cooked through at this point. Add wine and deglaze pan. Add chicken stock and simmer for approximately 10 minutes to thicken the sauce, and once thick add 1 tbs butter. While the sauce is simmering, place 3 to 4 sage leaves and a slice of prosciutto on each chicken breast, and then cover with Fontina cheese – use enough slices to almost fully cover the chicken. Once the sauce is thickened, return the chicken to the pan and cook for an additional 2 to 3 minutes until the cheese is melted. Add the chopped sage and lemon juice and then serve the chicken with the pan juices spooned over it. I like to serve this with some linguine with garlic and olive oil on the side.

This dish can go a lot of different ways with the wine pairing. The sauce and the chicken tend to pair well with whites that have some nice acid to them, but for me the prosciutto combined with this just begs for a nice light to medium bodied acidic red like a Barbera d’Alba. As long as you don’t choose something too heavy, I don’t think you can go wrong here.

Cheers!

Chicken Breats with Roasted Red Peppers and Portobello Mushrooms

For today’s post I’ve got a recipe that brings together some of my favorite flavors. The sweetness and deep flavor of roasted red peppers, the delicious earthiness of Portobello mushrooms, and the sharp, nutty flavor of Asiago cheese. Put them together with a chicken breast as your canvas, and you’ve got a colorful and delicious meal that also happens to be pretty healthy. Here’s what you will need to serve 4:

4 chicken breasts pounded to about ½” thickness
12 oz of roasted red peppers chopped into about ½ to ¾” squares
12 oz Portobello mushrooms sliced into strips
2/3 cup white wine
2/3 cup chicken broth
Salt
Freshly Ground Pepper
Shredded Asiago Cheese
1 Tbs. Flour mixed with 2 Tbs cold water.
2 Tbs. Olive Oil

Heat olive oil in a large frying/sauté pan under medium-high heat. Salt and pepper the chicken breasts and brown in the oil – about 3 to 4 minutes a side. Set chicken breasts aside on a warmed plate, and add mushroom to the pan and sauté them for about 5 to 7 minutes. Add wine and chicken broth and cook until liquid is reduced by half, and then add flour and water mixture as needed to thicken the sauce just a little. Return the chicken breasts to the pan and add the roasted red peppers and cook on low for about 10 minutes or until chicken is done. Serve chicken smothered with mushrooms, peppers, and sauce and add a little shredded Asiago cheese on top. You should also have enough sauce. peppers, and mushroom to spoon some over your favorite pasta or plain couscous.

Although most would think of white wine for chicken breasts, this meal pairs much better with a nicely structured red wine, and I prefer to have it with Grenache based blends like the Camille Cayran Gemellus Rasteau 2006 which you can see here http://acoupleofwines.blogspot.com/2009/09/camille-cayran-gemellus-rasteau-2006.html or the Mas Donis Barrica Old Vines Montsant 2005 http://acoupleofwines.blogspot.com/2009/07/mas-donis-barrica-cellar-de-capcanes.html

Cheers!

Roasted Rack of Lamb w/Balsamic Demi-Glace

Sometimes making a really elegant dinner entrée is really pretty simple and easy. I first had this at a local restaurant and then perfected my imitation of it over time in my kitchen at home. This delicious rack of lamb recipe doesn’t take a lot of work and will really impress your guests. It also doesn’t hurt that it pairs really nicely with some great red wines! My favorite for this recipe is a nice Chateauneuf-du-Pape, but it would also go well with other Rhone reds, a Bordeaux, or a well balanced Cabernet Sauvignon or Bordeaux style blend from California or Washington. Here’s what you will need:

· 4 racks of lamb Frenched (all fat cleaned off bones and fat trimmed from the meat itself). Your butcher will do this for you.
· 3 tbs. olive oil
· Sea or Kosher salt
· Fresh ground pepper
· 3 oz of demi-glace base (I’m a fan of Demi-Glace Gold but any good French style demi-glace base will do, or if you want to really work hard and be authentic you can make your own).
· 2 tbs. balsamic vinegar
· 1 tbs. honey
· 1 tsp. sugar
· 4 oz. of Chevre cheese crumbled

Preheat oven to 350 degrees.

In a large shallow saucepan add 3 oz of demi-glace base and 2 cups of water and stir together over medium heat until the demi-glace completely blends into the water. Once blended, add balsamic vinegar, honey, and sugar to your base and cook over medium heat for about 15 to 20 minutes until the sauce thickens. This step can be done up to a day ahead and you can cover and refrigerate it and reheat when necessary.

Put a light coating of kosher salt and fresh ground pepper on all the racks of lamb. Spread oil evenly throughout a large stove-top safe roasting pan and brown the lamb over medium high heat on two burners of your stovetop until its browned all around – about 3 to 4 minutes per side (if you don’t have a good roasting pan for browning, you can brown the lamb in a large skillet and transfer to a roasting pan). Once the lamb is browned, transfer the lamb in the roasting pan to the oven and cook for 10 to 12 minutes. Check with a meat thermometer that your internal temperature is between 120 and 125 degrees for medium rare. Transfer the meat to a platter and tent with foil and let it rest for 10 minutes. Slice the racks and top with Chevre crumbles and demi-glace and serve. Serves 8.

Grilled Tenderloin with Shallot Demi-Glace

I had this steak a few nights ago with a wonderful 2006 Mendel Malbec from Argentina. It would also pair very well with a nice Cabernet Sauvignon or even some Rhone Valley wines. The recipe is relatively easy to make, and the whole thing including prep work only takes about 35 minutes. It’s a really nice way to dress up your steak a little bit, and although my recipe calls for Filet Mignon, you could serve this sauce with just about any cut of steak. I’ve done it with strip steaks as well as whole tenderloins for larger gatherings.

Ingredients:

2 lbs. of Filet Mignon – filets should be about 2” thick
Sea salt
Freshly ground pepper
4 shallots finely chopped
¾ cup red wine
2 Tbs. demi-glace base – like Demi-Glace Gold
¾ cup water
2 Tbs. unsalted butter
2 Tbs. flat leaf parsley – minced.


Salt steaks lightly with freshly ground sea salt on both sides and cover generously with coarsely ground pepper on all sides. Set aside and preheat grill to medium high heat. If using a gas grill with multiple zones, set one zone to high and the rest to medium.

Melt butter over medium heat and add shallots. Cook for about 10 minutes stirring frequently until they begin to caramelize a little bit. Add wine and simmer for 5 minutes and then stir in demi-glace base and water and simmer and stir for about 10 minutes until liquid is reduced by about half. Stir in parsley and your demi-glace is ready to go. This can be made a couple hours ahead and kept covered until you’re ready to heat it up once the steak is ready.

Shortly after adding the wine to the demi-glace, put your steaks on the hottest part of the grill and sear for one minute on each side. Transfer steaks to medium heat and cook for about 4 minutes more per side for medium rare (meat thermometer should read 130 degrees). When done transfer to a cutting board and tent in foil and let the meat rest for 5 minutes. After 5 minutes cut the steak into thin slices and spoon the demi-glace over the steaks and serve. Serves 4.

Tarragon Roasted Red Potatoes

I consider myself quite lucky to live in a place where I can be in a vibrant downtown area in 20 minutes or out at a farmer's market that is actually on the farm in about 10 minutes. Cooking with fresh, local ingredients is not only very enjoyable, but it also makes for some delicious meals.

Recently on a visit to my nearby farm market, I picked up among many other things some locally grown red potatoes and a sweet onion without any real plan for either. On the way home I decided that I was quite tired of the same old roasted red potatoes with french onion soup mix that seems to be a staple in the kitchen of everyone I know. I searched the internet for some different recipes and was uninspired by my findings, so I decided to make it up as I went along.

I started by chopping 6 medium red potatoes into small pieces - about 1" x 1" x 1/2". I then finely chopped the onion into very small pieces. In keeping with the fresh and local idea, I then went out into my herb garden and went through the choices I had there and decided on some tarragon. I picked enough tarragon so that when finely chopped I had about 2 tbs. I then put all these ingredients into a pyrex baking dish, added 1 1/2 tbs. of olive oil and some salt and pepper and mixed them all together. Finally I cooked the potatoes for 50 minutes at 425 degrees. Once the tarragon started cooking and the aromas filled my kitchen, I knew I was onto something good. The dish was a great accompaniment to a grilled pork tenderloin and fresh summer corn.

So go ahead and get out there to support your local farmers. Buy what's fresh and local and get creative, sometimes its just the inspiration you'll need to get out of the trap of making the same old side dishes all the time. You'll feel good about the fresh, high quality food you'll get, and you can feel good that your supporting local businesses and helping our environment in many ways.

Yellow Cherry Tomato Soup w/Avocado

Here's a recipe for a really simple and refreshing soup that is not only good but good for you. I used yellow pear tomatoes for this which are similar to cherry tomatoes but slightly larger and yellow in color. If these are not available you can certainly make this with other cherry tomatoes. I would only recommend against using the much sweeter grape tomatoes. The soup can be served warm or chilled depending on the time of year and your preference.

To make the soup you will need:

3 pints yellow pear tomatoes - cut in half
1 pint red cherry tomatoes - cut in half

1 vidalia onion - chopped

2 avocado - cut into slices

1/2 cup fresh basil

2 tbs olive oil

salt and pepper to taste

Start by heating 1 tbs olive oil over medium-high heat and cook the onions for 5 to 10 minutes until soft and just slightly browned. Add the yellow pear tomatoes to the pot and stir. Turn heat down to medium and simmer for 20 minutes. Transfer to a blender or food processor and puree and then chill if desired.

Chop basil and mix with remaining tbs. of olive oil. Pour oil/basil mixture over the pint of halved cherry tomatoes and mix together and salt to taste.

Serve soup in a shallow soup bowl and garnish with 3 or 4 avocado slices on the perimeter of the bowl. Spoon cherry tomatoes with basil oil in a nice line across the bowl and serve.

Makes 4 servings.

I served this with a New Zealand Sauvignon Blanc, but it would also pair very nicely with Riesling.

Fig, Manchego, and Jamon Serrano Tapas

Here's a fun and simple recipe for a great Spanish style tapas or appetizer. This recipe gracefully combines the sweetness of fresh mission figs with serrano ham, a cured spanish ham (some stores will refer to this by its Spanish name - Jamon Serrano). Add in a little manchego cheese to balance out the sweet and salty flavors and you have a simple, tasty treat!

Here's what you will need:

20 mission figs
15 very thin slices of serrano ham
4 oz of manchego cheese

Take the figs and cut off the thin tip, and then slice them in half, lengthwise. Take small pieces of manchego cheese (slightly larger than pea size) and place it on top of each fig. Take the slices of serrano ham and cut it into 3 strips lengthwise and wrap one strip all the way around each fig crosswise. Lay out the ham wrapped figs on a baking sheet or dish and cook for 8 to 10 minutes at 400.

Serve with a nice Spanish red from Rioja, Ribera del Duero, or Toro. See review of the 2006 Bodegas Sabor Real Toro below for a great selection!