Text 28095, 85 rader
Skriven 2009-08-31 23:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BOB GEARHART
Ärende: wine tasting and IDs
============================
-=> Quoting Bob Gearhart to Ruth Haffly <=-

 BG> I still have my old Marine Corps ID card someplace.  Of
 BG> course they made me give them back the real one, but the one that
 BG> made me three years older I saved.

I too had one of those once and I wasn't even ever in the Forces. [g]

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Brined Short Ribs With 5 Onion Cavalo Nero
 Categories: Beef, Ribs, Smoked, Marinades, Onions
      Yield: 4 servings
 
           BRINE:
      2 qt Water
      2 c  Brown sugar
      2 c  Kosher salt
      2 tb Juniper berries
      3    Bay leaves
           RIBS:
      4    Cross-cut short ribs,
      1 lb Ea, cold smoked
           Olive oil
      2 c  Coarsely chopped onion
      1 c  Coarsely chopped carrot
      1 c  Coarsely chopped celery
      1 c  Red wine
      1 qt Chicken stock
      5    ONION CAVALO NERO:
      2 c  Leek whites; small diced
      2 c  Scallion whites; sliced
      2 c  Shallot; small diced
      2 c  Red onion; small diced
      2 c  Yellow onion; small diced
      2 c  Carrot; grated
           Extra virgin olive oil
    1/2 c  Golden raisins
      1    Black cabbage; chiffonade
 
  Make the brine: Bring all ingredients to a boil in a sauce pan,
  stirring to dissolve sugar. Cool completely. Cover short ribs
  with brine and refrigerate 3 hours.
  
  Cook the ribs: Preheat oven to 300-degrees F. Remove short ribs from
  brine and pat dry. Heat a large high-sided saute pan over moderately
  high heat until hot. Add a film of olive oil. When oil begins to
  smoke, brown short ribs on all sides. (They brown quickly because of
  the sugar in the brine.) When richly browned, place in a dish that
  can go from stovetop to oven.
  
  Add onion, carrot and celery to saute pan and cook over moderately
  high heat until vegetables are well caramelized. Transfer vegetables
  to dish with short ribs. Add red wine to saute pan and simmer until
  reduced by half, scraping up any stuck-on bits with a wooden spoon.
  Add stock, bring to a boil and pour over short ribs. Bring short ribs
  to a boil on top of the stove, then cover and bake until
  fork-tender, about 4 hours.
  
  5 Onion Cavalo Nero: Slowly sweat all onions and carrot in olive
  oil. Add raisins, sweat briefly. Add cabbage and cook slowly
  stirring frequently until cooked very soft. This will take a two
  hours.
  
  Recipe Notes Top Chef Masters, final episode.
  
  Recipe By: Michael Chiarello

  Published in: Top Chef Masters
  
  From: Terry Pogue To: Foodwine
 
-----


Cheers

YK Jim


... Mel Gibson Due To Explode Again Any Day Now

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