Last weekend, we celebrated my Mom’s birthday at a fabulous restaurant in El Segundo called Paul Martin’s. My Mom ordered their short ribs, and much to my good fortune, she wasn’t able to finish them, so I got to take the leftovers home. All I have to say is… WOW… incredibly delicious! I decided to pick up some short ribs and see how they’d turn out making them myself. I found a BBQ recipe by Sunny Andersen which looked great and received wonderful reviews so went with that one. As many of you know, I generally alter/modify recipes I find, but decided to follow it exactly as written, with the only exception being using regular paprika instead of Hungarian paprika and adding some chopped onions to the baking dish. Well, I’m happy to report the hype was true… this turned out scrumptious, and the barbecue sauce is over-the-top!!!!
- 2 lbs. boneless beef short ribs, cut into 3-inch long pieces
- Kosher salt and freshly ground black pepper
- 1/3 cup light brown sugar (I added a little more for extra sweetness)
- 1/4 tsp. garlic powder
- 1/4 tsp. dried ground thyme
- 1/2 tsp. paprika
- 1/3 cup ketchup
- 1/2 tbsp. white vinegar
- 1/2 tbsp. yellow mustard
- 1/2 tbsp. Worcestershire sauce
- Preheat the oven to 300° F.
- Arrange the short ribs in a medium size baking dish and season with salt and pepper.
- In a small bowl, combine all the remaining ingredients and stir to incorporate.
- Pour the sauce over ribs and toss well, coating all the pieces.
- Cover with aluminum foil and roast until cooked through and tender, about 1 1/2 hours. Remove the foil during the last 30 minutes of cooking to brown the top.
- Remove from oven and serve.
If you’re not familiar with Hoppin’ John, it is a dish served in the Southern United States consisting of black-eyed peas (or field peas) and rice, with chopped onion and sliced bacon, seasoned with a bit of salt. Some people substitute ham hock, or country sausage for the conventional bacon; a few use green peppers or vinegar and spices. In the southern United States, eating Hoppin’ John on New Year’s Day is thought to bring a prosperous year filled with luck. The peas are symbolic of pennies or coins, and a coin is sometimes added to the pot or left under the dinner bowls. Collard greens, mustard greens, turnip greens, chard, kale, cabbage etc. along with this dish, are supposed to also add to the wealth since they are the color of money. Another traditional food, cornbread, can also be served to represent wealth, being the color of gold. On the day after New Year’s Day, leftover “Hoppin’ John” is called “Skippin’ Jenny,” and further demonstrates one’s frugality, bringing a hope for an even better chance of prosperity in the New Year.
I made this yummy dish last year, and thought for sure I has posted it right afterwards, but my bad for not doing so. This recipe contains bacon, so if you’d like to make it vegetarian, simply omit that and substitute vegetable broth for the chicken stock. This can be served as a stew or you can use a slotted spoon to drain it. Some people like to have the “sauce” on the side to dip their cornbread in.
- 1 1/2 cups Black Eyed Peas
- 4 oz. bacon, cooked & chopped
- 1 orange or yellow bell pepper, diced
- 1 medium onion, diced
- 2 celery stalks, finely diced
- 1 bunch of carrots, diced
- 3 garlic cloves, minced
- 1 jalapeño pepper, cut in half lengthwise
- 32 ounces low-sodium chicken stock/broth
- 3 bay leaves
- 2 tsp. Old Bay Seasoning
- 1 sprig fresh Thyme
- Salt and black pepper, to taste
- 1 bunch Collard greens, leaves stripped from stem
- Rinse the peas under cold water and pick out any stones or discolored peas. Bring the peas to boil in a medium saucepan full of cold water. Boil the peas for 10 minutes. As the beans cool, start chopping the vegetables. If you are planning to simmer the stew all day, skip boiling the peas.
- Cook bacon in a skillet or the microwave, set aside.
- Combine peas, diced bell pepper, onion, carrots, garlic, jalapeño halves, stock and seasonings in a slow cooker. Cook for at least 4 hours on low.
- About an hour before you are ready to serve, prepare the collards by cutting the leaves into strips and add them to the stew.
- Add the reserved cooked bacon at this time. Cook the stew for another 40-60 minutes.
- Remove the bay leaves, thyme stems, and jalapeno halves.
- Serve alone or over of your favorite rice. If desired, can top with cheddar cheese, scallions and a drizzle of white vinegar.
I decided to go a little non-traditional this Thanksgiving, and make cornish hens instead of turkey. I’ve never made them before, and am so glad I did… they were truly incredible. Seriously. I combined two recipes, one was for a turkey breast, and have to say, it’s a brilliant combo. I will tell you there are a lot of ingredients, but don’t shy away because of that… there’s a rub for the bird, in addition to what’s put in the cavity, so it’s really pretty straight forward. I’m giving you the recipe to make two hens, so if you just want to make one, simply divide everything in half.
For The Cavity
- 4 cloves garlic (2 for each hen) + 8 additional cloves garlic for arranging around hens
- 2 cinnamon sticks (1 per hen)
- 1 small onion, cut in half (1/2 onion per hen)
- 4 lemon wedges (2 per hen)
- 2 sprigs rosemary (1 per hen)
Herb Rub Mix
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Zest of 1 lemon
- 2 tbsp. fresh rosemary, finely chopped
- 2 tbsp. fresh sage, finely chopped
- 2 tbsp. fresh thyme, finely chopped
- 2 tbsp. fresh parsley, finely chopped
- 1 tsp. chili powder
- 1/3 cup white wine
- 1/3 cup chicken broth
- 2 tbsp. olive oil
- Preheat oven to 450 degrees F.
- Season hens with salt and pepper.
- Stuff hens with cavity ingredients.
- Generously rub herb mix all over hens and underneath skin.
- Arrange 8 garlic cloves around hens in small roasting pan (you don’t need a rack).
- Add some chicken broth to pan. I didn’t measure but made sure the bottom of pan was covered.
- Roast in oven for 25 minutes.
- Combine wine, chicken broth and olive oil in a bowl.
- Reduce temperature to 350 degrees F. and pour basting liquid over hens.
- Baste every 10 minutes, and continue roasting for 25 minutes longer, or until hens are golden brown and juices run clear.
* To make a gravy/sauce, transfer pan juices and garlic cloves to a saucepan, and boil until liquid reduces to a sauce consistency, about 8 minutes.
As you may, or may not know, I looooooooove shrimp and grits! While my earlier recipe on here is one of my all-time favorites, this one is simply delicious. I was watching The Chew on Friday, and Carla Hall made a dish called “Swamp Thing”, which was her healthier version of shrimp and grits. Once I saw it was loaded with vegetables, I was sold, and knew I had to try it, which I did later that day with a few small modifications. This recipe does take a little effort, as the grits need to be made about an hour beforehand, and there’s a decent amount of veggie chopping, but trust me when I say, it’s worth it! Thanks Carla!!!
- 1 cup Quick Grits
- 1 1/2 cups water
- 1 cup Half & Half (or milk)
- 1/2 cup fresh or frozen corn
- 1/2 cup cheddar cheese (optional)
- salt & pepper to taste
- 4 tbsp. butter
- Olive oil (for frying grits)
- 1/2 pound shrimp (peeled and deveined)
- 3 cloves garlic (thinly sliced)
- 1/2 onion (medium diced)
- 1 large carrot (medium diced)
- 1/4 cup corn
- Half of a 14.5-ounce can whole plum tomatoes (crushed)
- 2 cups collard greens (ribboned*)
- 1 cup sweet potatoes (peeled and diced, or canned)
- 1/4 tsp. cayenne pepper
- 1/2 parsnip (peeled and diced)
- 1 bay leaf
- 2 tsp. fresh thyme
- 2 tbsp. flour
- 1 quart (4 cups) chicken stock/broth
- 2 tbsp. olive oil plus more for pan
- salt and pepper to taste
- In a medium saucepan, bring water, Half & Half, and corn to a boil.
- Slowly whisk in grits, avoiding lumps and cook according to package directions.
- Once cooked, whisk in butter and cheese (if using).
- Pour into greased baking dish, allow to cool, then place in refrigerator for an hour.
- At this point, you can start on the stew if you want & come back to step 6.
- Remove grits from fridge and cut into 3 inch squares (or desired size).
- Heat a non-stick pan over medium-high heat with olive oil. Fry grits in hot oil until golden on all sides. Remove from pan.
- In a heavy bottomed pot, over high heat, add olive oil. Toss in the onions and garlic and cook for about 3 minutes.
- Toss in all the other vegetables except for the collard greens and crushed tomatoes, and add olive oil if it seems dry. Coat all the vegetables in oil and continue to cook over high heat, just slightly browning everything.
- Sprinkle flour over the vegetables and stir. Deglaze with the chicken stock. Add the collard greens, thyme, bay leaf and cayenne, and stir.
- Add in the tomatoes and bring to a boil.
- Reduce to a simmer and cook until the vegetables are cooked through, about 25 minutes.
- Right before serving, toss in the shrimp and simmer for 2-3 minutes, or until the shrimp is just cooked through.
- Plate in a soup bowl on top of fried grits. Season to taste. Serve immediately.
* To ribbon the collard greens, take some leaves, place them on top of each other, roll them up long-way, and cut small pieces off of the ends. This will form long, thin pieces known as ribbons.
Note: If you don’t do shrimp/shellfish, you can definitely leave it out. Also, feel free to substitute vegetable broth in place of chicken broth.
Here’s a nice alternative to spruce up the tradition burger. Very flavorful and easy to make.
Recipe courtesy of Cooking Light mag
- 1 tbsp chopped fresh thyme
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 garlic cloves, minced
- 1 lb ground sirloin
- 4 (1/2-inch-thick) slices beefsteak tomato
- 1 tbsp Dijon mustard
- 4 (2-ounce) Kaiser rolls or other sandwich rolls
- 4 baby romaine lettuce leaves
- Heat a grill pan over medium-high heat.
- Combine first 5 ingredients in a medium bowl. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
- Add patties to pan; cook 4 minutes on each side or until desired degree of doneness.
- Remove patties from pan. Add tomato slices to pan; cook 1 minute on each side.
- Spread about 3/4 teaspoon mustard over bottom half of each roll; top each with 1 lettuce leaf, 1 patty, 1 tomato slice, and top half of roll.
Note: you can add a little low-sodium beef broth to the meat for juicier burgers
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