Monday, December 13, 2010

Diane's Menu 12/13/2010 - 12/25/2010

Diane's Menu 12/13/2010 - 12/25/2010

12/13 Mon - Pizza
12/14 Tue - Grilled Mahi Mahi with Indian spices and Pistachio Rice
12/15 Wed - Ravioli Lasagna, Sautéed Spinach
12/16 Thu - Braised Short Ribs with Potatoes and Carrots **
12/17 Fri - Vanilla and Black Pepper Pork Loin, Indian Style Mashed Potatoes, String Beans **
12/18 Sat - Grilled Rib Eye Steaks, Baked Potatoes, Salad
12/19 Sun - Rice Cooker Sausage and Shrimp Jambalaya
12/20 Mon - Pizza
12/21 Tue - Shoyu Chicken from Aida, Broccoli **
12/22 Wed - BBQ Pork Chops, Roast Potatoes, Salad
12/23 Thu - Franks and Beans
12/24 Fri - AntiPasti Night. (Family Tradition of eating Italian Deli Delicacies Christmas Eve)
12/25 Sat - Merry Christmas!!!! Dinner at my sister's house.

** Recipes below


Braised Short Ribs

Recipe courtesy Anne Burrell


* 6 bone-in short ribs (about 5 3/4 pounds)
* Kosher salt
* Extra-virgin olive oil
* 1 large Spanish onion, cut into 1/2-inch pieces
* 2 ribs celery, cut into 1/2-inch pieces
* 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
* 2 cloves garlic, smashed
* 1 1/2 cups tomato paste
* 2 to 3 cups hearty red wine
* 2 cups water
* 1 bunch fresh thyme, tied with kitchen string
* 2 bay leaves


Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.


Shoyu Chicken
Recipe courtesy Aida Mollenkamp


* 5 1/2 to 6 pounds chicken thighs
* 5 cups low-sodium chicken broth
* 2 cups low-sodium soy sauce
* 1 cup packed light brown sugar
* 3/4 cup mirin
* 8 medium garlic cloves, smashed and peeled
* 4-inch piece ginger, sliced 1/2-inch thick and smashed
* 1 teaspoon freshly ground black pepper
* 5 tablespoons cornstarch dissolved in 5 tablespoons water
* Thinly sliced green onions, for garnish


Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat. Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes more.

Remove chicken to a serving platter. Remove garlic and ginger and discard. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions.


Vanilla and Black Pepper Pork Loin
Aarti Sequeira


* 9 cups water
* 2 vanilla beans, split and seeds scraped out
* 2 (2-inch) cinnamon sticks
* 5 whole cloves
* 1/4 cup black peppercorns
* 1/2 cup granulated sugar
* 1/2 cup kosher salt
* 1 (2 1/2 to 3-pound) boneless pork loin
* 2 tablespoons canola oil
* 1/4 cup butter, divided
* 3 medium Granny Smith apples, cored and sliced into 1/2-inch wedges
* 1 celeriac (celery root), skin and roots sliced off, sliced into 1/2-inch slices
* Kosher salt
* 1/4 cup apple cider vinegar
* 2 cups apple cider, divided
* 1 tablespoon light brown sugar
* 1 teaspoon vanilla extract
* 1/4 to 1/2 teaspoon freshly ground black pepper


For the brine: In a large saucepan, combine the water, vanilla beans and seeds, cinnamon sticks, cloves, and black peppercorns. Bring to a boil over medium heat. Add the sugar and salt; stir to dissolve. Turn off the heat, and then cool to room temperature (this can take an hour or so; put it in the fridge to hasten the process. Alternatively, you can boil only 4 cups of water and then add 5 cups of ice cubes).

When cool, pour the brining solution into a container large enough for the pork and the solution, such as a disposable aluminum roasting pan. Cover and refrigerate overnight or up to 24 hours.

Preheat the oven to 325 degrees F.

Pull the pork out of the brine and pat dry with paper towels. Warm the oil in a large, ovenproof skillet over medium-high heat until nearly smoking. Add the pork to the pan and brown on all sides, about 15 minutes. Remove to a plate.

Add 2 tablespoons butter to the pan and reduce the heat to medium. Add the apples and celeriac. Season with salt and saute until golden brown. Deglaze with vinegar and 1 cup cider, scraping up any brown bits. Stir in the brown sugar.

Nestle the pork loin in the apples and celeriac and pour enough cider into the pan to keep things from burning on the bottom of the pan, about 1 cup. Transfer the pan to the oven. Roast until a meat thermometer inserted in the center of the loin reads 145 degrees F, about 45 minutes. Transfer the pork to a cutting board and let rest 10 minutes before carving (pork will continue to cook as it rests).

Meanwhile, return the pan to the stove over medium heat. Finish the sauce by adding in more cider if the pan is too dry. Stir in the remaining butter and the vanilla and black pepper. Taste for seasoning and readjust, if necessary.

Slice the pork into 1/2-inch thick slices. Arrange on the platter with the apples and celeriac. Drizzle the sauce over the meat.

No comments: