Its whats for dinner tonight: CROCK POT CHUCK SHORT RIBS serves 2 generously INGREDIENTS 3 pounds Chuck short ribs 1 onion 1 pepper (any kind, I use poblano) 1 Tablespoon olive oil 1 1/4 cups of Tuscan chicken broth 1/4 cup dry vermouth 1/4 cup black bean sauce (I use Lee Kim Lee) 1 teaspoon red curry paste 1 teaspoon squeeze lemongrass such as gourmet garden 1 Tablespoon honey DIRECTIONS Heat oil over medium high heat until smoking. Salt and pepper short ribs. Seat on all four sides. Remove and drain on paper towels. Reduce heat in pan to medium. Slice onion and pepper thinly. Add to pan and cook until onions are golden brown. About five minutes. Place ribs in crock pot and top with onions and peppers. Combine remaining ingredients and pour over ribs and onions and peppers. Cook on low for 7 1/2 to 8 hours or high for 4 1/2 to 5 hours. Remove meat. Strain liquid and skim fat. Pour in saucepan. Reduce by half on stove. Serve meat and sauce over polenta. Recipe below. POLENTA 1 cup Bobs Red Mill Corn Grits 1 teaspoon salt 1 1/2 cup milk 1 1/2 cup Tuscan Chicken Broth 3 Tablespoons butter 1/2 cup grated Parmesan DIRECTIONS Bring milk and broth to a boil. Gradually stir in grits. Reduce heat to a simmer (VERY LOW) and stir frequently until very thick with a long handled wooden spoon. Remove from heat. Stir in butter until creamy. Stir in cheese.
Posted on: Sat, 17 Jan 2015 01:40:32 +0000
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