Want to cook something incredible this weekend

Braised short ribs over cheese grits with roasted brussel sprouts. Pairs well with Old Charter.

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Braised short ribs over cheese grits with roasted brussel sprouts. Pairs well with Old Charter.

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Boom. Short ribs. I've been wanting to do that for awhile.

What's another?

I'm a fairly good cook, so difficulty isn't an issue. Also, if it takes a day or 2 to do something ahead of time, i'm cool with that too.

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Maybe add goat cheese to the grits.

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Definitely this.

I did goat cheese polenta with mine last time, and it was a hit.

Make sure you use the whole 10oz package of goat cheese. It's mild in the grits/polenta.

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. Also, if it takes a day or 2 to do something ahead of time, i'm cool with that too.

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OH OH OH OH OH

If you do short ribs, do them the night before and keep them in the fridge. Then no fat skimming necessary. You can just peel it off the top the next day.

Every time I make it the night before, it's way better than eating it same day.

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Where does your cousin get the garfish? I wanna cook that for Blackpot festival next year.

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I've never asked him. He used to be a chef, so i'm sure he knows. I know where to catch them though, over the summer.

Shrimp Diane

Ingredients

@ 3/4 cup of shrimp stock, in all(you can use less)
1 lb peeled shrimp
1/4 cup chopped green onions
1/2 lb sliced button mushrooms(1/3 inch thick)
1 t minced garlic
3/4 t salt
1/2 t black pepper
1/2 t red pepper
1/4 t each dried thyme, oregano and basil
1.5 sticks unsalted butter, in all
3 T minced parsley


Method

Melt 1 stick of butter over medium high to high heat. Add the garlic and all dry seasonings as the butter melts. Add the green onions and mushrooms, sautéing for a minute or two. Add 1/2 cup of stock, shaking the pan to incorporate the sauce. Add the shrimp and continue shaking the pan to build the sauce. You can stir the shrimp if needed. After a minute or two, when it's back up to heat, add the remaining half stick of butter, cut into 4 chunks, along with the remaining 1/4 cup of stock. Shake the pan well as the sauce developers a cream-lik.e consistency. Should only take a minute or so. Add the parsley and plate.

Serve over pasta,, though rice will work too. I've modified the Prudhomme recipe just a bit, but this works well. The recipe serves two, and I often double it, and cook several runs to serve a crowd. Just undercook the first batches just a bit and place in a holding vessel...the shrimp will finish cooking while the last runs are finished. Great dish.

Lastly, modify the amount of stock to suit your taste. You can get by with half the amount posted.

Price of short ribs has skyrocketed making it almost as affordable (pound for pound) as filet mignon.

How about a deep rich, ragu bolognese? Pancetta, ground veal, pork, beef or some combination thereof. Onions, celery, and carrots. Tomato paste, white wine, and milk. Cook it lowly and slowly for a good two hours. While cooking make fresh pasta.

That would be my jam

Here's a thread on short ribs with pics I made last year. Great recipe. Skip Otis's hate and attempts at trolling my thread.

LINK /

Below is a recipe Delmonico sent me for brussel sprouts we had there which were delicious.

DELMONICO’S BRUSSEL’S SPROUTS WITH ALMONDS AND MANCHEGO

1 pound Brussels sprouts, stem end trimmed, halved length-wise
3 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon ground black pepper
4 strips, about 5 ounces, thick cut bacon, chopped
4 teaspoons minced shallots
2 teaspoons minced garlic
1/3 cup chicken stock
1 tablespoon sherry vinegar
1 cup cherry tomatoes, halved, lengthwise
2 tablespoons unsalted butter
¼ cup slivered almonds, toasted
¼ cup or more shaved Manchego cheese

Preheat oven to 425° F.

Place a rimmed baking sheet in the oven and heat for 10 minutes, until hot.

In a medium mixing bowl toss the Brussels sprouts with the olive oil, salt and pepper. Remove the baking sheet from the oven, add the Brussels sprouts, spreading them in an even layer, then roast in the oven for 15 minutes, until slightly browned and tender.

In a medium sauté pan, over medium high heat, render the bacon for 5 minutes. Add the shallots and garlic and cook for 1 to 2 minutes, until just fragrant.

Add the Brussels sprouts to the sauté pan along with the chicken stock and sherry vinegar and cook for 1 to 2 minutes. Add the tomatoes and the butter and cook for 2 to 3 minutes longer, stirring to combine all ingredients.

Transfer the Brussels sprouts to a serving platter or individual dishes and garnish with the toasted almonds and the shaved Manchego cheese.

Yield: 4 servings

Beef Wellington

You know what, i have made short ribs before. They were delicious. Maybe something different.

There is a french dish with beef, and i can't remember the name. Not Courtbouillon, thats a seafood dish. But it has that type of name.

Chateaubriand?

Basically a beef tenderloin (filet mignon) roast.