Welcome to New Recipe Tuesday! I am solidly planted in my no theme, theme, so my “anything goes” mentality is working for me and I hope you will continue to indulge me as I bounce around in my randomness. I am also deeply entrenched in a bit of procrastination, as I actually made a new recipe last week and never posted. And it was really good too! I am going to save that one for later in the week and I will post it for you all, because it is yummy and you need to make it.
But let’s not dwell. I did go searching for a recipe this week, and this one actually fell onto my Facebook feed yesterday with a title that was enough for me to investigate further. I follow the New York Times Cooking page on Facebook, Pinterest, Twitter and Instagram; yes, extraordinarily over killed. But I often find things on their pages that look really delicious and I would hate to miss something because it wasn’t on the app that I happened to be perusing that day. And when this one popped up, I clicked through to see what it was all about.
The reason this dish is called Obama’s Short Ribs is because famed chef Marcus Samuelsson made them for the President when he visited his Red Rooster restaurant in Harlem. There is nothing more to it than that, so please do not think I am somehow making a statement here. They are very easy to make and the end result is a hearty dish with deep flavors that are different than any rib dish I have ever made. You can call them whatever you want, as long as you call them wonderful.
I am going to give full credit for this recipe to NYT Cooking and Marcus Samuelsson. I made no changes to this recipe except that the fresh lemongrass didn’t look good so I used the kind that comes in the tube that you can get in the produce department (Gourmet Garden brand). It was perfect as written; I wouldn’t fool around with it; just make it and enjoy it.
Thanks for stopping by. Seriously, give this one a try. You will be so happy you did. Enjoy and see you next week.
1 lemongrass stalk, trimmed, smashed and minced (or about 1 ½ tablespoon of lemongrass paste)
3 garlic cloves, chopped
1 (1-inch) piece ginger, peeled and minced (or about a tablespoon of ginger paste)
½ cup dry red wine
3 cups beef or chicken broth
½ cup plum sauce
¼ cup soy sauce
2 sprigs thyme
2 sprigs flat-leaf parsley
2 bay leaves
Heat oven to 325 degrees. Pat meat dry with paper towels and season all over with salt and pepper.
Heat grapeseed oil in a large Dutch oven over medium-high heat. When oil shimmers, add short ribs and brown on all sides, about 2 minutes per side; transfer to a plate.
Add onion, carrot, celery, lemongrass, garlic and ginger to the pot. Season with salt and cook, stirring often, until onion softens, about 5 minutes. Pour in wine and cook, stirring to dissolve any of the brown bits that may still be on the bottom of the pot. Add broth, plum sauce, soy sauce, thyme, parsley and bay leaves and bring to a simmer.
Return short ribs to pot, along with any juices, cover and slide pot into oven. Braise until meat is fork-tender, about 2 hours.
Transfer meat to a plate. Strain braising liquid into a fat separator. If you don’t have a fat separator, use a ladle to skim the fat off the top of the braising liquid; then strain through a fine mesh sieve.
Discard bay leaves and thyme stems and transfer vegetables to a food processor. Process vegetables until smooth, then add 1 1/2 cups of the defatted braising liquid to the processor and pulse to combine.
Return sauce to Dutch oven and season to taste with salt and pepper. Add short ribs and turn to coat in the sauce.
Welcome to another week of no particular theme New Recipe Tuesday. We’ve been pretty busy around here the last couple of weeks. Last week my son was the lead in his high school’s production of “Gypsy”, taking on the role of Herbie and doing a great job. Add to that that it was also his senior show and I am prop master for all the shows…well you get idea.
And then today was a snow day. I am located to the south of Philadelphia and we were in the direct hit of this strange mid March blizzard. Everyone did the “French toast” run yesterday (you know…eggs, bread, milk…lol), but I am from Upstate New York, so no pre planning for me. When the storm fizzled early, I got out my snow blower, cleared the driveway and headed out to the store to gather my ingredients for tonight’s dinner. Call me crazy, but I am just not one to go all berserk over pending snow when I know some guy will be plowing within hours of the final flake. The strangest part was me being the only one at the market except the cashier and one stock boy. That was a bit creepy. Good thing I only needed yogurt, a jalapeño and cauliflower!
With no theme, I opted to go for a Pinterest recipe that seemed like it had full flavor and some heat on this cold day. What I settled on was North Indian Chicken Curry. What I liked about this dish was that it didn’t take the quick course of just adding curry powder. It used a variety of spices, allowing you to adjust if you wanted. It also comes together in one large pan. Very easy and delicious. Everyone loved it and I would make it again. Served with some roasted cauliflower and simple couscous; perfect.
I give this one a solid A grade and hope you give it a try. Very yummy.
2 cups onions, finely chopped (about 2 medium onions)
1 cup plain yogurt, room temperature
1 tsp. cornstarch
1 tbsp. ginger, minced
1 tbsp. garlic, minced
1 to 2 fresh serrano chiles, minced (use a jalapeño as a substitute)
4 lb. bone-in chicken thights, skin and excess fat removed
1 tbsp ground coriander
1½ tsp. ground cumin
¾ tsp. turmeric
¾ tsp. cayenne
1 28-oz. can crushed tomatoes
½ cup fresh cilantro, chopped, more for garnish
1½ tsp. garam masala
Heat the oil in a deep Dutch oven or wide saucepan over medium-high heat.
Add the onion and cook for about 4 minutes, stirring often. Reduce the heat to medium and cook until the onions are golden brown, stirring often, about 10 to 12 minutes (be careful not to burn them, lower the heat if necessary).
Put the yogurt in a bowl and add the cornstarch, mix well.
Add to the onions the ginger, garlic, chiles and cook for 2 minutes, stirring often.
Add chicken thighs and cook until they begin to brown, 5 to 6 minutes, stirring occasionally. Remove the thighs to a platter.
Turn the heat down to medium-low and add the spices; the coriander, turmeric and cayenne. Stir often and cook for 2 minutes.
Add the tomatoes and their juices, the yogurt, the cilantro and about 2 tsp. of salt. Add the chicken pieces back into the pan. Stir well, cover and bring to a boil.
Lower the heat and simmer for 20-25 minutes or until chicken is cooked through.
Add the garam masala and stir well. Cook for another 2 minutes to blend flavor.
When serving, garnish with more cilantro, if desired.
Welcome to week two of New Recipe Tuesday, No Theme! I still have not settled on any particular weekly theme, and I actually like the “anything goes” freedom of not having to search endlessly to find a dish that fits into a specific mold. I’m not in a real hurry to settle into a new path, so I hope you don’t mind a little randomness.
I am amused with myself that I am making another TV recipe this week. But I was really tired yesterday and needed something simple so Food Network came to my rescue. There really is nothing on that website that is complicated. There is one person on the network that I find interesting and that is Aarti Sequeira; a winner of Next Food Network Star several seasons ago. She is Indian and her recipes for curry dishes are usually pretty tasty. So that is where I went.
I found a super simple recipe called Meatball Curry; a one pan dinner that comes together quick and has the coconut curry blend that I just love. The sauce in this dish is great. It is full of flavor, but not heavy with a nice balance of tomato and coconut. The meatballs were actually my least favorite part of the dish. Because they are just meat without a binder or breadcrumb, they are a bit lacking in texture and the 20 minute cooking time is too long and made them tough. They had decent flavor, but I would bump them up with even more heat and I might add a handful of fresh breadcrumbs and a little milk or egg to bolster them up.
Overall, I liked the dish, served with some rice. Since I liked the sauce, I would probably make it again, but perhaps play with the meatballs or even sub them out for some chicken. A good weeknight option.
Thanks for stopping by. I am thinking about my next theme (honestly) and am hoping to start up with something new next week. Maybe I will start pulling my many cookbooks off the shelf and make some of the recipes from all of them. That could be fun. Stay tuned!
1 (14.5 oz can) petite diced tomatoes, preferably no salt added
1 (14-ounce can) full-fat coconut milk
2 tablespoons minced fresh cilantro
2 teaspoons lime juice (about half a lime)
For the meatballs: In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined. Roll into 16 meat balls (I use my 2 Tbsp cookie dough scoop and it gave me exactly 16 meatballs) Set aside.
For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don’t get popping seeds all over you.
When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they start to break down, about 5 minutes.
Add the coconut milk, 1/2 cup of water, 1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, about 10 minutes, giving them a flip part way through for even cooking.
To finish, add the cilantro and lime juice. Mix gently, and then taste for seasoning.