Rishia Zimmern’s Chicken With Shallots

This is a go to dish. We really like Rishia Zimmern’s Chicken With Shallots. It absolutely calls for a good hot crispy French Bread to dip in the sauce! We highly recommend it! You can find the recipe on our blog of: April 2, 2014. Click the date to get the recipe.

Pasta All 'Amatriciana

For the pasta we made Pasta All 'Amatriciana, a very simple but delicious Sauce made with Canned Whole Tomatoes and Sautéed Onions and my favorite seasoning: Bacon. We served it with Bucatini Pasta which looks like regular pasta but actually as a tube. It holds the sauce. You can find the recipe on our blog of: November 21, 2007. Click the date to get the recipe.

Vietnamese Braised Pork Ribs

I wanted to make Baby Back Ribs. We found this recipe for Vietnamese Braised Pork Ribs. I liked the idea of the Vietnamese flavors as opposed to traditional Barbeque Sauce. We served over Jasmine Rice. This is a recipe we will make again!

We started with one of our favorite Salads: Dates and Parmesan Cheese with Toasted Almonds. 

Vietnamese Braised Pork Ribs

New York Times

Not all ribs are baked or grilled. These are oven braised with a Vietnamese spice mixture, which makes them succulent and juicy, and very tender. You can braise them a day ahead and keep them refrigerated in their juices;  they reheat beautifully.

Ingredients

2             medium shallots, finely chopped

2             lemongrass stalks, tough outer layer removed, lightly smashed and very finely chopped (about 2 tablespoons)

2             tablespoons soy sauce

1             tablespoon fish sauce (such as Red Boat)

1             tablespoon hot chile paste (such as sambal oelek)

2             teaspoons kosher salt

2             tablespoons brown sugar

2             teaspoons Chinese five-spice powder

1             tablespoon grated garlic

2             tablespoons finely chopped or grated ginger

3 to 4     pounds baby back ribs

4             scallions, slivered or chopped, for garnish

Cilantro and mint sprigs, for garnish

Preparation

1.    Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.  

2.    Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.

3.    Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone.  Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.

4.    Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.

5.    Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.

Beef Bourguignon

What better hearty winter dish then Beef Bourguignon? We made this recipe from The New York Times. I loved it! The aroma in the kitchen as the meat slowly simmers is just wonderful. The dish makes for lots of leftovers. This is a great recipe.

Beef Bourguignon

New York Times

Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. Use a good wine here, something simple but drinkable. It makes all the difference in the finished dish. As with all beef stews, this one is best made a day or two ahead; don’t sauté the mushrooms and onions until just before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.

Ingredients

3       pounds beef chuck or other boneless stewing beef, cut into 2-inch cubes and patted dry

2-¼  teaspoons kosher salt, more to taste

½      teaspoon freshly ground black pepper

5       ounces lardons, pancetta or bacon, diced (about 1 1/4 cups)

1       onion, finely chopped

1       large carrot, sliced

2       garlic cloves, minced

1       teaspoon tomato paste

2       tablespoons all-purpose flour

1       750-milliliter bottle of red wine

1       large bay leaf

1       large sprig of thyme

8       ounces pearl onions, peeled (about 12 to 15 onions)

8       ounces cremini mushrooms, halved if large (about 4 cups)

1       tablespoon extra-virgin olive oil

Pinch sugar

Chopped flat-leaf parsley, for garnish

Preparation

1.   Season beef with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.

2.   In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.

3.   Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.

4.   Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.

5.   Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1 1/2 hours, turning meat halfway through.

6.   Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.

7.   To serve, scatter onions and mushrooms and remaining cooked lardons over stew, then top with parsley.