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How To make Deviled Short Ribs with Squash, Chickpeas and Kale
6 pounds beef short ribs -- approximately
OR one-rib per serving 2 tablespoons kosher salt
2 tablespoons cracked black peppercorns
1/4 cup vegetable oil
OR light olive oil 3 medium onions
chopped
12 ounces porter or stout
6 garlic cloves :
finely chopped
4 cups beef broth
OR flavor of choice or water 2 tablespoons packed brown sugar
3 cups diced fresh butternut
OR acorn squash 19 ounces cooked chickpeas :
drained
3 tablespoons dijon mustard
2 tablespoons white wine
1 teaspoon dry mustard
2 cups fresh bread crumbs
1/4 cup chopped fresh parsley
1/2 pound fresh kale
OR swiss chard chopped freshly grated horseradish root :
optional
Allow Time: Prep 45 minutes; Cook 3 hours 20 minutes.
1. Heat oven to 325 degrees. Season ribs with salt and pepper. Heat oil in large ovenproof casserole over high heat. Add ribs; sear until well browned and crusty on all sides.
2. Remove ribs from pan; reduce heat to medium. Add onions; cook until just beginning to brown, about 10 minutes. Add porter, garlic, broth and brown sugar. Return ribs to pan; cover pan. Bake until meat is very tender, about 3 hours. Remove pan from oven. Transfer ribs to platter; keep warm.
3. Add squash to casserole. Cook over medium-high heat until liquid has reduced and thickened and squash is just tender, about 5 to 7 minutes. Reduce heat to low; add chickpeas.
4. Increase oven temperature to 475 degrees, or heat broiler with rack 3 inches from heat source. Combine Dijon mustard, white wine and dry mustard in small bowl. Brush mixture on all sides of ribs. Combine bread crumbs and parsley in medium bowl. Pat onto ribs with hands. Place ribs on baking sheet; place in oven or under broiler. Cook until hot and crispy, being careful not to burn, about 5 minutes.
5. Add kale to squash-chickpea mixture; cook until heated through. To serve, spoon squash ragout into large flat soup plates; place serving of short ribs on top. Sprinkle with freshly grated horseradish, if desired.
Per serving: 705 Calories; 33g fat (43% cff). (11g Saturated fat; 110mg Cholesterol; 3330mg Sodium; 56g Carbs; 46g Protein' 11 Fiber.
Chef Anne Rosenzweig * Lobster Club * New York City
Featured by the New York Times News Service 1/27/99 message from kitpath@earthlink.net 1/99 x-listed recipecafe, mc-recipe
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Brussels sprouts account for 122,645,342 hours of wasted time every single December, Try Brussels sprouts like this once and there is no going back.
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Alex Guarnaschelli's Quickie Chicken Minestrone | Food Network
Cook along with Alex as she adds protein to traditional minestrone soup with quick-cooking chicken breasts!
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Quickie Chicken Minestrone
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 40 min
Active: 35 min
Yield: 3 to 4 servings
Ingredients
3 tablespoons extra-virgin olive oil
6 scallions, thinly sliced, green and white parts both
2 medium carrots, peeled, cut into 1/4-inch-thick rounds
3 large cloves garlic, thinly sliced
1/2 pound white mushrooms, cleaned and quartered
Kosher salt
1 teaspoon dried oregano
3 cups chicken stock
One 14-ounce can crushed tomatoes
Four 6-ounce skinless boneless chicken breasts (1 1/2 pounds total)
3/4 cup elbow macaroni
1 bunch (6 to 8 stems) fresh basil, leaves picked
1/2 cup finely grated Parmesan cheese
Directions
Start the soup: Heat a large soup pot over medium heat. Add the olive oil, scallions, carrots, garlic and mushrooms and season with salt and the oregano. Cook over medium high heat, stirring with a wooden spoon, until the vegetables become tender, 8 to 10 minutes. Add the chicken stock and tomatoes, bring to a simmer and cook for 5 minutes so the tomatoes lose their raw taste.
Cook the chicken and pasta: Season the chicken breasts with salt on all sides. Lower the heat and add the chicken breasts and elbow macaroni. Simmer until the pasta cooks and the chicken breasts are cooked through and register 160 degrees F on a meat thermometer, 8 to 10 minutes.
Finish: Turn off the heat. Using a slotted spoon, remove the chicken and transfer to a flat surface. Put a fork in each piece of chicken to hold it in place and avoid touching the hot meat with your hands as you cut. Slice the chicken into small pieces and add it back into the soup. Allow the soup to stand on the stove for 5 minutes before serving. Taste for seasoning. Stir in the basil and cheese.
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Alex Guarnaschelli's Quickie Chicken Minestrone | Food Network