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Slow Cooked Short Ribs

5/17/2021

 
  • 6short ribs
  • 1 bulb garlic, cut in half through bulbs
  • large spoonful tomato paste
  • red wine
  • beef stock
  • pancetta, chopped thickly
  • chestnut mushrooms, halved
  • Italian parsley 

  1. Season ribs
  2. Brown in hot oil in roasting pan on all sides, bone on top first
  3. Add garlic to pan cut side down
  4. ​Stir in tomato paste to cook out
  5. Pour in enough wine to completely cover bottom of the pan by a few cm
  6. Simmer and cook down halfway
  7. Add stock to inch below the ribs
  8. Cover and bake at 330F for 2 and a half hours
  9. About 10 minutes before ribs finish begin garnish
  10. Cook pancetta until fat cooks down to bacon
  11. Add mushrooms until start to crisp then turn off heat
  12. Remove ribs to plate
  13. Mash and push garlic and liquid through sieve 
  14. Top ribs with braising sauce
  15. Top with mushrooms, bacon, and flat leaf parsley 

Sticky Barbecued Beef Ribs

5/6/2021

 
Tim Love recipe
  • 2 tbs olive oil
  • 1 large celery rib, chopped
  • 1 carrot, chopped
  • 1 small onion, chopped
  • 3 ancho chiles—seeded & diced
  • 2 cups chicken stock
  • 1/2 cup ketchup
  • 1/4 cup distilled white vinegar
  • 1/4 cup molasses
  • 1/4 cup dark brown sugar
  • 1/4 teaspoon dry mustard
  • hot sauce
  • chili powder
  • Salt Rack of 6 ribs, at room temperature

  1. In a large saucepan, heat the olive oil until shimmering.
  2. Add celery, carrot, onion and cook over moderate heat until lightly browned, about 10 minutes.
  3. Add the anchos and cook until fragrant, about 2 minutes.
  4. Add stock, ketchup, vinegar, molasses, sugar, mustard, and hot sauce or chili powder to taste
  5. Simmer over moderate heat until  reduced to about 3 cups, about 30 minutes.
  6. Transfer the mixture to a blender and puree until smooth
  7. Return to saucepan and simmer until thickened and reduced to 2 3/4 cups, about 5 minutes
  8. Season
  9. Light a grill. Cut in between the bones to separate the rack into individual ribs
  10. Grill the ribs over moderate heat, turning until crusty and sizzling, about 10 minutes
  11. Brush generously with the barbecue sauce and grill, turning until deeply glazed, about 5 minutes
  12. Serve the ribs, passing the extra sauce on the side

Reverse Sear Steak

4/6/2021

 
Steak Rub:
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp turmeric
  • 1/4 tsp coriander​
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1 tsp black pepper
  • 1 tsp salt

  1. Set steaks out until room temperature
  2. Pat dry and rub seasoning in
  3. Bake 30 minutes at 200 degrees or Sous Vide 1 hour at 130 degrees
  4. Pre-heat cast iron on high with high smoke point oil
  5. Add butter and steaks to pan at the same time and sear for 30-45 seconds on each side
Picture

Bistec Encebollado

3/27/2021

 
Cooked dinner over video chat with Jony!
Puerto Rican
  • 1 thin cut steak
  • 1 medium white onion per steak, sliced
  • ​garlic salt (3 parts salt, 1 part garlic powder
  • 1 lime

  1. Rub garlic powder into steaks; ideally an hour to overnight before cooking
  2. Saute onions in hot oil until they begin to brown
  3. Place steak(s) on top of onions and flip when it begins to change color on the edges
  4. Squeeze lime onto dish while cooking
  5. Serve with rice

Bourguignon

2/16/2021

 
French
  • 1 lb boneless beef chuck, 1-1/2-inch pieces
  • ​​1 cup pancetta or bacon
  • 1 medium yellow onions, chopped
  • 3 cloves garlic, smashed
  • 1 tbs balsamic vinegar
  • 1 tbs tomato paste
  • 1 tbs flour
  • 2 cups dry red wine
  • ​​​1 cups beef broth
  • 1 bay leaf
  • dash thyme
  • 1/2 tsp sugar
  • 2 carrots, sliced
  • 1/2 lb potatoes, cut in half
  • 2 tbs butter
  • mushrooms

  1. Season and brown beef and bacon in batches; set aside
  2. Saute onions and garlic in balsamic vinegar for 5 minutes
  3. Cook in tomato paste and return beef to pan
  4. Stir in flour until dissolved
  5. Deglaze with liquids and add bay leaf, thyme, and sugar
  6. Bring to a boil and add carrots and potatoes
  7. Cover and braise for 2 hours at 325
  8. Cook bacon in butter for 5-10 minutes and add to pot
  9. Simmer 10 more minutes, adjust seasoning, and serve with parsley

Feijoada

2/1/2021

 
Brazilian 
  • 1 pound dry black beans
  • 1 pound short ribs
  • 8 oz hard sausage, sliced
  • 1/2 pound smoked chorizo
  • ​3 slices bacon
  • 1 onion, chopped
  • 1 head garlic, chopped
  • ​3 tomatoes, diced
  • 3 bay leaves
  • 1/2 orange

  1. Brown meats in batches
  2. Saute onions and garlic until fragrant and season
  3. Add all ingredients (drain beans) and enough water to cover
  4. Simmer 2 to 2.5 hours
  5. Serve with farofa and orange slice

Meat Pies

12/26/2020

 
Australian
  • 2.5 lb beef chuck, 1" cubes
  • 1/2 tsp each salt & pepper
  • 3 tbs olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 5 tbs flour
  • 1 1/4 cups (315 ml) beef stock, low sodium
  • 3 cups (750 ml) red wine, dry full bodied
  • 2 tbs tomato paste
  • ​1 tsp Worcestershire sauce
  • 2 tsp black pepper, coarsely ground
  • 10 sprigs of thyme
  • 2 bay leaves
  • mushrooms
  • 1 pack of 2 pie crusts
  • puff pastry sheet
  • egg, lightly whisked


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Texas Red Chili

12/1/2020

 
A Chef Tim Love recipe
  • 2 ancho chili, deseeded
  • 2 guajillo chili, deseeded
  • 2 arbol chili, deseeded
  • 2 white onions, diced
  • 2 red bell peppers, diced
  • ​1/4 cup garlic, minced
  • 10 roma tomatoes, halved and grilled
  • 1/4 lb ground beef
  • 1/4 lb tenderloin scrap, seasoned & seared
  • 1 tbs chili powder
  • 1.25 oz cumin
  • 1/2 cups chipotle puree
  • 12 oz Shiner Bock or IPA
  • 5 red corn tortillas, cooked & crushed
  • 1/2 quart chicken stock
  • salt & pepper to taste

  1. Heat oil and brown ground beef
  2. Add in onions, bell peppers, garlic and dry spices
  3. Once meat is browned, strain off grease and return meat to pot
  4. Add chilies, tomatoes along with any juice & tenderloin
  5. Cook for 2-3 minutes.
  6. Deglaze with beer and simmer for 2 minutes
  7. Add chicken stock, bring to boil and reduce heat and simmer for 20 to 30 minutes
  8. Serve with crushed tortilla strips and cheese

Oven Seared Steak

10/15/2020

 
  • steaks, room temperature
  • salt & pepper
  • garlic powder

  1. Preheat oven to 425 degrees
  2. Heat cast iron with oil
  3. Dry steaks with paper towels and pat seasoning into all sides
  4. Lay steaks away from you into pan and sear for 2 min
  5. If thicker steaks sear on sides for 30 sec
  6. Turn onto uncooked side and cook in oven for 4 min
  7. Plate steaks under aluminum foil and rest for 4 min

Meatballs

5/11/2020

 
  • ​1 lb ground italian sausage
  • 1 lb ground beef
  • 2 oz milk
  • 2 oz red wine
  • 2 eggs
  • 1 cup Italian style bread crumbs
  • 1 1/2 tsp garlic
  • 1 tsp Parsley
  • ​Basil
  • 1 tsp Black pepper
  • 1 tbs salt
  • 1 tsp Oregano
  • 1 tsp tarragon
  • 1 tsp paprika
  • 1/4 yellow onion, minced
  • Parmesan cheese

  1. Combine all ingredients and form into 2-3 oz balls
  2. (optional) form balls around mozzarella
  3. Sear in cast iron before baking alone or covered in marinara at 350, at least 30 min

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