Text 19113, 71 rader
Skriven 2011-12-17 00:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Short Ribs 367
======================
 DS> We recently went to the Double-T diner.  Gail got her usual liver
 DS> there. I spotted short ribs on the specials menu and decided to give
 DS> them a try since I'd not had any for decades.  I got the last batch. 
 DS> What I got was four or five pieces of meat, no bone.  Each piece of
 DS> meat was about 3 inches long and perhaps 1/2 to 1 inch square.  The

Of course, those weren't real short ribs but as Dave has
pointed out some kind of stew meat cut from a chuck roast.
Given that you are more of a lean meat person than I, it
might have been better that you didn't get real short ribs.

 DS> sauce was very good, some sort of red sauce that I've not had before.
 DS> Really enjoyed the dish, enough to try to copy it someday.

But what intrigues me is the unidentified red sauce. In
what way did it distinguish itself? Knowing the Double T,
I am wondering if it was a tomato sauce with a sweet spice
such as cinnamon or allspice.

 DS> However, in the stores short ribs are $4.99 per pound and don't seem
 DS> to go on sale.  For $2 more per pound I can get a good porterhouse
 DS> steak from BJs.  For $1-$2 less per pound, I can get pretty good
 DS> sirloin from several places.

I wouldn't be inclined to "shell" out that much for even
the most succulent short ribs when shell sirloin can be
had for less.


MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Greek Tomato Sauce With Olive Oil
 Categories: Greek, Sauces
   Servings: 1

           Karen Mintzias
      2 tb Olive oil
      1 sm Onion; chopped
      2    Garlic cloves; minced
      2 lb Fresh tomatoes*
      1 ts Granulated sugar
    1/4 c  Red wine
           Salt & freshly ground pepper
      1    Stick cinnamon (optional)
      2    Sprigs parsley; chopped
      1    Sprig fresh basil; chopped

  *Note: Tomatoes should be peeled and chopped if fresh, or you may
  substitute 1 two-and-one-half pound can plum tomatoes, chopped.

  Heat the oil in a heavy saucepan, stir in the onions, and cook gently until
  transparent.  Add the garlic, tomatoes, sugar, wine, salt and pepper, and
  cinnamon, if desired.  Taste for seasoning, then allow the sauce to simmer
  gently for 30 minutes.  Remove the cinnamon stick before serving hot.

  NOTE:  For a thicker sauce, add 1/4 cup tomato paste diluted with 1/4 cup
  water when adding the tomatoes.  For a smoother consistency, the sauce may
  be strained and seeds discarded just before the parsley and basil are
  added.

  From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New
  York.

  Typed for you by Karen Mintzias

MMMMM


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