What night is this again??? Short Rib Dinner Party

We postponed last week's dinner with our friends until Tuesday. The thing is, Tuesday is kind of a weird night for a dinner party. Which meant an evening of everyone being convinced that it had to be Thursday or Friday.
I spent pretty much the whole day working on dinner. (Not typical... usually our dinners come together in way under an hour.) But between the grocery store, braising the meat, cooking lemon curd, shaving beets (and scrubbing my hands afterwards) it was a 9 hour affair. And the meal? Well worth the effort, I'd say!

Event: Tuesday Night Indulgence
Menu: Winter Salad
Braised Short Ribs with Dijon
Beet Risotto
Roasted Baby Carrots with Fennel
Lemon Curd Mousse


All of the recipes came from the Gourmet Today Cookbook... which is becoming one of my favorites! (My only complaint- no food photos!) I made modifications as indicated.


Simple Winter Salad
1 endive, cored and sliced lengthwise
1 fennel bulb, stalks discarded, cored and sliced lengthwise, thinly
1 granny smith apple, cored and sliced into matchsticks
4 cups mixed greens
2 ounces goat cheese (GT says aged goat cheese, which wasn't available at HEB- CM or WF would probably have it)


for dressing:
2 tsp shallots, finely chopped
1 tsp honey
2 tbsp orange juice
2 tbsp sherry vinegar
salt and pepper
1/2 cup olive oil (GT says 3/4 cup, but I think the ratio of oil to vinegar it too high)


Toss together endive, fennel, apple, and greens. Whisk dressing ingredients together in a small cup or bowl. Drizzle greens with dressing, top with goat cheese crumbles.


Braised Short Ribs with Dijon
1 bottle dry red wine (which you later reduce to 1 cup, gotta love a recipe where you reduce a whole bottle of wine)
4 lbs beef short ribs, cut into 2 1/2 inch lengths
Kosher salt and black pepper
2 tbs olive oil
10 shallots, peeled, leaving root ends in tact and halved lengthwise
3 tbsp whole grain dijon mustard
6 plum tomatoes, halved lengthwise
1 1/2 cups beef stock or broth (my addition to the recipe- there wasn't enough cooking liquid


Boil wine in a 2-3 qt saucepan, uncovered until reduced to about 1 cup, about 20 mins.
Meanwhile, pat ribs dry and sprinkle with salt and pepper. Heat oil in a 5qt pot (I use my Calphalon "everyday pan" for things like this, and just about everything else.) over medium high heat. Add ribs, in two batches, and brown, turning occationally, about 8mins per batch. Transfer to a bowl.
Reduce heat to moderate and add shallots to pan. Cook 5 minutes or until golden brown.Transfer to another bowl.
Stir reduced wine and dijon into cooking liquid, scraping brown bits from bottom of pan. Add ribs, meat side down, cover tightly and simmer for 1 1/2 hours.
Gently stir in shallots and tomatoes and add broth. Continue to simmer for about an hour or more, if time allows, until meat is very tender. Carefully transfer ribs, shallots, and tomatoes to serving platter. Spoon pan juices over them and serve!


Modified Beet Risotto 
6 medium beets, trimmed and halved
4 cups water
5 tbsp unsalted butter
1 medium onion, chopped
4 large garlic cloves, finely chopped
Kosher salt
1 1/2 cups Arborio Rice
1/2 cup dry white wine
1/2 c fresh grated parmesan
1/2 tsp fresh ground black pepper


PH oven to 450. Wrap beets in foil. Roast until tender about 1 1/2 hours. Carefully unwrap and let stand until cool enough to handle. Peel beets.
Cut enough beets into 1/2 inch pieces to make 2 cups. Puree remaining beets with 1 cup water, in a blender until smooth. Transfer to a 3-4 qt saucepan. Stir in remaining water and bring to a simmer.
Heat butter in a large stock pot over medium heat until foam subsides. Add onion, garlic, and 1 tsp salt and cook until vegetables are soft, about 8 minutes. Stir in rice and cook 1 minute. Add wine and cook until absorbed, stirring constantly.
Add 1/2 c "beet broth" and cook, stirring constantly and keeping at a strong simmer, until beet broth is absorbed. Continue cooking and adding broth, 1/2 c at a time. Make sure that it is absorbed before adding more. When 1/2 of broth has been used, add chopped beets to mixture and stir. Continue adding broth and stirring as before, until rice is al dente and all liquid has been absorbed. (about 18 mins) Stir in parmesan cheese and pepper. Serve immediately, with additional cheese.

Roasted Baby Carrots with Fennel
1 bunch baby carrots with green tops
2 tbsp olive oil
salt and pepper
1 tbsp fennel fronds, chopped


PH oven to 425. Trim carrots and remove all but 1-2 inches of stalks. Toss in olive oil and sprinkle with salt, pepper, and fennel fronds in a glass or ceramic baking dish. Roast until tender, about 35 minutes.


Gotta take a break- dessert in another post!

MORE Part II...

These meals are slightly more complicated, but can still be done in about 15 minutes. If you want, substitute simpler sides to make your life easier. (Or enlist a sous chef to take care of the accompanying dishes!)


Read through these recipes before you start cooking... I've written them sequentially, with step-by-step instructions for the whole meal. The timing should be fairly realistic, but may seem a bit harried. They are ALL worth the effort!

Minute Steaks with Truffle-Parmesan Faux-sotto and Wild Green Salad


For Entire Meal You'll Need:
3-4 thin-sliced sirloin steaks (~1/2 lb each)
coarse sea salt, fresh ground black pepper
3 tbsp extra virgin olive oil (divided)
1 cup instant rice (such as Uncle Ben's... not Minute Rice!) cooked according to package instructions
3 tbsp salted butter, room temperature, cut into pieces
1/2 c+ 2 tbsp shredded parmesan-reggiano (divided)
2 tsp truffle oil (can be optional... but I highly recommend it)
3 cups wild greens
1 cup cherry or grape tomatoes
1 lemon half, for juicing


Cook rice according to directions. While rice is cooking, heat oil in a large skillet on medium-hi. Pat steaks dry and sprinkle both sides evenly with sea salt and pepper. Add steaks to skillet. (If all do not fit, cook in batches.) 
Cook steak 2-3 minutes per side, to desired doneness. (Do not turn or move until cooked on first side.) While steak is cooking, chop tomatoes in half or quarters. 
In a medium bowl, combine greens and tomatoes. 
After steak has cooked (4-6 minutes total), transfer to a plate and let stand 4-5 minutes (or until sides are ready. 
In another bowl, combine cooked rice and butter. (Note: If you don't have time to let butter come to room temp, pop in microwave for 10 seconds. Also, cutting in pieces or putting it near the hot stove works helps.) Stir in 1/2 cup parmesan-reggiano. If you want it creamier, add a little more butter or a tbsp of cream. Drizzle with truffle oil and top with a little more parmesan, if you wish. (Another Note: Shaved parmesan curls on top are a delicate and delicious addition... just use a potato peeler!)
Juice lemon over greens and tomatoes. Drizzle insides of bowl with olive oil and toss. Sprinkle with kosher salt, black pepper, and remaining 2 tbsp parmesan.
Serve steak, faux-sotto, and greens together on the same plate. Delish!


Beef Kebabs Three Ways with Couscous and Tzatziki (and Pita!)


For Kebabs:
1 1/2 lbs sirloin, flap, or hanger steak, cut into 1 1/2 inch pieces- To save time, buy pre-cut meat
Kosher salt and fresh ground black pepper black pepper
Three Flavor Options, in increasing complexity: 
1. 3 tbsp Robust Italian Dressing from Wishbone (or other Italian salad dressing)
2. 2 tbsp sumac seasoning (found at Phoenician Deli), 3 tbsp olive oil
3. 2 cloves minced garlic, 2 tbsp chopped fresh oregano, 1 tsp cumin, 3 tbsp olive oil, sauteed 2-3 mins. in a small skillet
Bell Peppers, Mushrooms, Onions, cut into 1 1/2 inch chunks, can also be bought pre-cut at some grocery stores
Don't forget SKEWERS!


1 box Near East Couscous (I like the Roasted Garlic and Olive Oil the best)


For Tzatziki:
1 cup greek yogurt (such as OIKOS or fage)
1 cucumber, peeled, seeded, and grated (using large side of cheese grater... or you can just chop it!)
1 clove garlic, minced
1 tbsp lemon juice
1 tbsp olive oil
1/2 tsp kosher salt


Pita Bread 


Prepare couscous according to package directions. While this is cooking, begin cu
Prepare the grill to medium high (~400 degree) heat. Combine meat and veggies in large bowl with desired seasonings and kosher salt and black pepper. (Note: It is safe to combine meat and veggies in same bowl, as long as you are cooking them well! If you are squeamish about mixing the two, you can use two separate bowls, and make separate veggie skewers.) Skewer meat and veggies, leaving space in between. This aids in quick cooking. Place skewers on grill. Cook 10-12 minutes, turning every few minutes. 
While meat and veggies are cooking, make Tzatziki Sauce. Just combine all ingredients in a small bowl.
In last few minutes of grilling, place pita bread on grill to warm.
Serve skewers on top of bed of couscous, with plenty of tzatziki sauce for dipping, and pita for wrapping. Opa!


Chicken Fried Pork Chops with Cream Gravy*, Mashed Potatoes, and "Stewed" Okra


For Chicken Fried Pork Chops
4 boneless rib pork chops (1 1/2 lbs total)
plenty of kosher salt and fresh ground black pepper
2 cups+ 3 tbsp flour, divided for breading and gravy
3 c milk, divided for breading and gravy
1 large egg
1 cup canola or other frying oil


For Mashed Potatoes
2 Big Russet Potatoes, unpeeled, chopped into 1/2 inch slices
3/4 cup milk
1/2 stick margarine or butter (mmm... Kerrygold!)
kosher salt and fresh ground black pepper


For "Stewed" Okra:
4 cups frozen (or fresh okra), cut into 1/2 inch discs, stems removed, if fresh
1 15 oz can Muir Glen Fire-Roasted Stewed Tomatoes with Chilis
1 15 oz can water


*My Gourmet Tribute... Chicken Fried Pork Chops from Gourmet Mag? YES! I will miss them. The only thing I don't like about this recipe is the way it is written. So I'm changing it up a bit to make it easier to follow!


Place potatoes in large saucepan, cover with water and turn heat to HI; bring to a boil. (Cook time ~10 mins.) Place okra in large skillet, cover with water and turn heat to HI; bring to a boil. (Both on back burners to save room to work with pork.)
Pound pork chops on both sides with rough-textured meat pounder until very thin. Season with salt and pepper and cut into 3 inch pieces. Whisk together 2 cups flour, 1 tsp salt, 1 tsp pepper in a shallow dish. Whisk together egg, 1 c milk, 3/4 tsp salt, and 1/2 tsp pepper. Dip pork pieces in milk/egg mixture, then dredge in flour. Place on plate. (IF you have some time, let pork rest for 15 minutes... I know this breaks the 15under15 mantra, but it makes the coating just perfect.) 
Heat oil in a heavy skillet over HI heat. When oil is shimmery and very hot (375 to be exact) fry pork pieces, turning over once, about 4 mins total. (You may have to work in batches.) When golden, transfer to paper towel to drain. Place in oven to keep warm.
While pork is frying, check on potatoes and okra. When potatoes are fork-tender, drain, return to pot and mash with milk, butter, salt, and pepper to taste. Cover with lid to keep warm.
Also, drain okra and rinse under faucet. Pour okra back in skillet and add canned tomatoes and water. Stir and simmer over medium heat until pork is cooked. 
Once all pork is cooked, pour off all but about 2 tbsp oil into a heat-proof bowl or empty coffee can, leaving brown bits. Add 3 tbsp flour and cook over medium heat 2 minutes, stirring constantly. Whisk in 2 cups milk, until thickened. Season with salt and pepper.
Serve pork and potatoes with gravy, accompanied by the slightly spicy okra. Hmm... I might have to make this tonight!