Braised Short Ribs is one of my favorite meals. It is the ultimate comfort food for me and one of my go-to dinner party menus. I cook it with the usual red wine and beef stock but was getting tired of those ingredients. I love Asian flavors and I love this recipe.
This is for two persons.
Ingredients : 4 large short ribs, bone in.
1 cup of beef stock 2 TB of Sweet Soy 1/4 cup of brown sugar 1 tsp minced ginger 1 tsp minced lemongrass ( I used the tube of lemongrass found in the produce section) 1 TB minced garlic 1 Tb Hoisin sauce 1/2 tsp 5-spice
Oven 375.
In a small dutch oven, drizzle olive oil on the bottom on the pot, generously sprinkle each rib with fresh cracked pepper. Sear on each side until golden brown, about 2 minutes a per side.
Add the remainder of the ingredients to the pot. Cover. Cook for 1 hour 45 minutes with the lid on.
Take lid of and cook for 15 minutes more with the lid OFF. The sauce will reduce and the ribs will caramelize.
I served this with horseradish mashed potatoes and sesame oil glazed asparagus.
One of my first jobs when I was a teenager in the 90's was at a seafood restaurant called the Platter House. I was the cook in the evenings and on the weekends. It was mainly a take out restaurant with a few tables inside and outside. The main dishes served were Island fare such fish and chips, either Haddock, Cod or Halibut, Lobster rolls, deep fried clams, burgers and sometimes chowder. I remember Wednesdays were our busiest days when it was buy one fish n chips platters and get one free. We were busy ! There is nothing that speaks Summer on the island like fish n chips ! Here is my version.
Batter :
1 cup flour 1 cup of beer ( I added a little more to make the consistency of a thicker pancake-like batter) 1 tsp onion powder 1 tsp baking powder salt and pepper
For this recipe I used Salmon and Halibut.. Salmon is quite lovely battered ! I don't use large pieces of fish but smaller, thinner, longer strips ( approx. 4-5 " x 2")
Tartar Sauce :
1 cup mayo 2 TB of chopped capers 1 dill pickle, chopped fine 1 tsp fresh dill 1 TB of Dill pickle juice 1 tsp of Dijon mustard fresh cracked pepper, about 1/2 tsp
Mix all ingredients, Chill.
Coleslaw :
Shredded cabbage , shredded carrots. Store bought coleslaw dressing or 1/2 cup Mayo with lemon juice, 1 tsp of sugar, ! TB white balsamic vinegar.
Canola Oil for Deep frying.
Let the oil reach a heating temperature of 350. Dip the pieces of fish into the batter and immerse the strips into the hot oil. Cook in small batches, do not over crowd the pot. Once the batters sets... floats, cooks about 2 minutes on each side, until golden brown. Test one piece of fish to check if it is done (if you are not sure), and adjust your cooking time according to the size of your fish pieces.
This time I used store bought French fries. Usually I make oven roasted potato wedges with this dish... but there was a request for "real" French fries this time :)
Welcome everyone to Passion on the Plate..thanks for stopping by - Keep coming back ! I have always had a passion for food... if I am not cooking, I am reading about food or watching TV food shows... or eating ! This is a great place for me to share my favorite food memories, favorite recipes and places I have been. I am not a chef or a writer as you can tell. Life isn't about the certificate or the degree but the passion one holds.
What is That ???
"Sansho Pepper" Despite its name sansho pepper is not actually a pepper. I guess you might call it a spice with some distinctive traits. It’s earthy and tangy with a bit of lemon. Japanese in origin.
"Braising" - from the French word 'braiser', is a combination cooking method using both moist and dry heat, typically the food is first seared on a high heat and then finished in a covered pot with liquid., with the liquid cooking down over a period of time; maintin some liquod when complete."Tagine" (also tajine) a dish that originates from Morocco, Alegeria, Tunisia & Libya , slow cooked stew and is named after the special clay pot it is cooked in. A traditonal pot is made entirely of clay. It has a base and a cone or dome shaped lid. It is designed to return the moisture to the bottom of the dish."Rouille" : is the French word for rust.It is a sauce that accompanies fish or fish soups is most often assocaited with the cuisine of Provence. Traditionally consists of olive oil, breadcrumbs, saffron, garlic and chili peppers"Tobiko" : Japanese word for for flying fish roe, used in certain sushi dishes."Chirashi" : a Japanese word meaning, 'scattered'. Used here in this blog to describe sushi dish."Salmonberry" : The salmonberry is a native of the Pacific Northwest of North America. Bright orange and deep red, resembles a raspberry but larger. Any that I have tasted (wild) have been bitter and only slightly sweet."Marsala" : a dry or sweet, amber-colored fortified wine made in Sicily
"People who are not interested in food always seem rather dry and unloving and don't have a real gusto for life" Julia Child "Let your food be your medicine, and your medicine be your food." Hippocrates “There is no love sincerer than the love of food.” George Bernard Shaw “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.” Francois Minot “Fish, to taste right, must swim three times -in water, in butter, and in wine.” Polish proverb “Oh, the pleasure of eating my dinner alone!” Charles Lamb “It is coarse and ungraceful to throw food into the mouth as you would toss hay into a barn with a pitchfork.” Art of the Table
“One cannot think well, love well, sleep well, if one has not dined well” Virginia Woolf “Food that's beautiful to look at seems to taste better than food that isn't.” Emeril Lagasse “Wine is bottled poetry.” Robert Louis Stevenson
"Eat breakfast like a king, lunch like a prince, and dinner like a pauper." Adelle Davis “Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.” Marcel Boules
Poems About Food
Ode To The Lemon by Pablo Neruda
From blossoms released by the moonlight, from an aroma of exasperated love, steeped in fragrance, yellowness drifted from the lemon tree, and from its plantarium lemons descended to the earth. Tender yield! The coasts, the markets glowed with light, with unrefined gold; we opened two halves of a miracle, congealed acid trickled from the hemispheres of a star, the most intense liqueur of nature, unique, vivid, concentrated, born of the cool, fresh lemon, of its fragrant house, its acid, secret symmetry. Knives sliced a small cathedral in the lemon, the concealed apse, opened, revealed acid stained glass, drops oozed topaz, altars,cool architecture. So, when you hold the hemisphere of a cut lemon above your plate, you spill a universe of gold, a yellow goblet of miracles, a fragrant nipple of the earth's breast, a ray of light that was made fruit, the minute fire of a planet. A Cook - Geogrey Chaucer They had a cook with them who stood alone For boiling chicken with a marrow-bone, Sharp flavouring powder and a spice for savour. He could distinguish London ale by flavour, And he could roast and boil and seethe and fry, Make good thick soup and bake a tasty pie... As for blancmange, he made it with the best.
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