Tag: main course
Vietnamese Pork Rib Soup
Vietnamese Pork Rib Soup
To me, this pork riblet soup is the ultimate Vietnamese comfort food. The ingredients can be found at any grocery store and it’s very easy to make. You will be able to find riblets at every Asian market; either cut from spare or baby back ribs. If shopping at an American grocery store, you will most likely have to ask the butcher at the counter to cut a rack of ribs into individual bite size pieces for you; about 1.5” thick. Not a fan of pork? You can use flanken style beef ribs or even bone-in chicken parts as a substitute. The key to making this soup so flavorful is the bone; so no boneless meat.
Ingredients
- 1 tbsp vegetable oil
- 1 shallot finely chopped
- 6 garlic cloves minced
- 3 green onions white and green parts separated; finely chopped
- 1 lb pork riblets
- 6 cups water
- 1 tbsp fish sauce
- 1/2 tsp salt
- 1/2 tsp mushroom bouillon powder or chicken bouillon powder
- 1/4 tsp cracked black pepper
- 1 large carrot sliced
- 1 large potato cubed
- 1/2 head cauliflower broken into florets
Instructions
- Add cooking oil to a large pot over medium heat. Sauté the shallots, garlic, and white part of the green onion for 3 minutes.
- Toss in the riblets. Sauté for 10-12 minutes until the riblets are browned.
- Pour in the water. Simmer for 45 minutes. Skim off any of scum from the top of the pot.
- Stir in the salt, mushroom bouillon, fish sauce, and black pepper. Add in the potatoes, carrots, and cauliflower. Cover and simmer over low heat for 15 minutes.
- Turn off the heat. Add in the green part of the green onion.
Polenta e Funghi
Polenta e Funghi
Polenta is a staple of Venetian cuisine and is commonly served instead of potatoes, rice, or bread. The pairing of a ragout over polenta is a popular combination, usually served as an appetizer, but can also be served as a main dish. This particular recipe is very simple but full of flavor; taking less than 10 minutes to prepare.
Ingredients
- 1 lb wild mushroom blend roughly chopped
- 3 garlic cloves minced
- 2 tbsp olive oil
- 2 tbsp butter
- parmesan cheese shaved
- parsley chopped
- cracked black pepper
Polenta
- 1/2 cup polenta
- 2 cups water
- 1 tsp salt
- 2 tbsp butter
Instructions
- Over medium heat, add the olive oil to a sauté pan and sauté the garlic for 1 minute.
- Add in the mushrooms and sauté for 5 minutes.
- Toss in the butter and cook for 2-3 more minutes.
- Turn off the heat and season with salt and pepper.
- While the mushrooms are cooking, add the water, salt, and polenta in a pot over medium heat. Consistently stir with a whisk for about 5 minutes.
- Once the polenta has thickened, turn off the heat and whisk in the butter.
- Ladle some polenta in a bowl, making a crater. Spoon some of the mushroom ragout in the center. Top with shaved parmesan and chopped parsley. Season with cracked black pepper.
Beef Brisket Grilled Cheese
Beef Brisket Grilled Cheese
Wanna amp up your grilled cheese?! How about adding brisket to it! And pickled red onions…and horseradish bbq sauce…all on sourdough. The truth is, you can use any type of bread and cheese of your choosing. Sharp cheddar is what I went with, but pepper jack, provolone, muenster, and even a good quality american cheese would all be great on this sandwich.
Ingredients
- 4 slices smoked beef brisket
- 2 slices sour dough
- 3 slices sharp cheddar cheese or cheese of your choice
- pickled red onion
- 2 tbsp bbq sauce
- 2 tsp prepared horseradish
- 1 tbsp butter
Instructions
- Pan fry the brisket in a nonstick skillet over medium heat for 3 minutes a side. Remove from the pan.
Sandwich Assembly
- Place a slice and a half of cheese on both slices of bread. Top one side with pickled red onion; the other with the brisket. Mix together the bbq sauce and horseradish. Spread over the brisket. Combine.
- Melt a half tbsp of butter in the nonstick skillet over medium low heat. Place the sandwich in the center of the pan. Cook for 5 minutes.
- Melt the rest of the butter and flip the sandwich. Cook for 5 more minutes.
