Tag: European
Red Wine Braised Beef Short Ribs over Goat Cheese Polenta
Red Wine Braised Beef Short Ribs over Goat Cheese Polenta
Of the current 1363 recipes on my site, I’d say that this is in the top 5 of tastiest. This preparation is a fusion of French and Italian techniques. The french aspect is using shallots and a french red wine; Italian would substitute onions for shallots and using an Italian wine. Either way you go, these ribs fall off the bone. When serving, place a short rib in the center of a mound of polenta; spooning over the red wine sauce.
Ingredients
- 3 lbs English cut beef short ribs 2 1/2” thick
- 1/4 cup flour
- salt and pepper
- 1/4 cup olive oil
- 2 ribs celery finely chopped
- 2 carrots finely chopped
- 1 large shallot finely chopped; or 1 medium yellow onion
- 2 cups red wine French or Italian
- 1 cup beef stock
- 2 sprigs rosemary
- 2 sprigs thyme
Goat Cheese Polenta
- 2 cups whole milk
- 2 cups water
- 4 tbsp butter
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 1 tsp garlic powder
- 1 cup polenta
- 4 oz goat cheese
Instructions
- Pat the short ribs dry with paper towel. Season with salt and pepper. Dredge the short ribs in flour.
- Heat up olive oil in a Dutch oven over medium heat. Add in the short ribs.
- Brown on all sides for 3 minutes a side. Remove from the pan.
- Add in the carrots, celery, and shallots. Sauté for 8 minutes.
- Pour in the red wine; scraping up the bits from the bottom of the pan. Cook for 5 minutes.
- Pour in the beef stock. Add in the short ribs, rosemary, and thyme. Place on the cover and put in a preheated 300° oven for 3 hours.
- The last 20 minutes of cooking the short ribs, bring the milk, water, and seasonings to a simmer in a large pot.
- Add in the polenta and continuously whisk over low heat for 3 minutes. Place on a cover and cook for 10 minutes.
- Whisk in the goat cheese and turn off the heat.
Greek Rack of Lamb
Greek Rack of Lamb
I’m a huge fan of lamb; especially of lamb from New Zealand and Iceland. Unlike the numerous amounts of customers I help on a daily basis that buy single-bone lamb rib chops like they’re going out of style, I prefer to cook my lamb on the rack, whole (I know sure-than-shit that these customers are cooking those rib chops well done). By cooking a rack in one piece, you can achieve a nicer outer crust while still maintaining that medium rare center. The rack of lamb I prepared for this recipe has a simple Greek marinade consisting of olive oil, lemon juice and zest, garlic, oregano, thyme, and black pepper. This marinade works great on chicken, beef, pork, and just about all seafood.
Equipment
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 1 rack of lamb
- 2 tbsp olive oil
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 3 garlic cloves minced
- 1/2 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp cracked black pepper
- salt to taste
Instructions
- Mix the marinade ingredients together.
- Marinate the rack of lamb for at least 4 hours.
- Let your charcoal turn gray in your chimney starter. Pour the charcoal into the grill in a single layer. Place the grill grate on the grill. Take the rack of lamb and place meat side down directly over the charcoal. Place the cover with the vent open on the grill and grill the rack for 5-6 minutes.
- Flip the rack over and grill for another 5-6 minutes, covered.
- Stand the rack up vertically. Grill for 5 more minutes covered.
- Let the rack rest for 5 minutes.
- Cut each bone off the rack.
Italian Breaded Pork Chops (Cotoletta alla Milanese)
Italian Breaded Pork Chops (Cotoletta alla Milanese)
Italian breaded pork chops originated from Milan, Italy; dating back as far as 1148. The pork chops are simply dredged in flour, dipped in a beaten egg, then coated with seasoned breadcrumbs mixed with parmesan cheese. They are then fried in olive oil until golden brown and crispy. You can use either bone-in or boneless chops; no more than an inch thick.
Ingredients
- 4 boneless pork loin chops 1” thick
- 1 tsp salt
- 1/2 cup flour
- 1 large egg beaten
- 2 tbsp milk
- 1 cup Italian breadcrumbs
- 1/4 cup grated parmesan cheese
- olive oil for frying
Instructions
- Make the assembly line: season the pork chops on both sides with salt; beat the egg and milk together; mix the Italian breadcrumbs with the parmesan cheese. Dredge the pork chops in the flour. Dip into the egg mixture. Coat with the breadcrumb mixture.
- Heat up a 1/4” of olive oil in a sauté pan over medium heat. Add in the pork chops.
- Cook for 5 minutes a side until golden brown and crispy.
