Monday, March 7, 2011

Chianti Braised Short Ribs

3 lbs boneless beef short ribs*
Salt to taste
Pepper to taste
¼ cup extra virgin olive oil
1 medium yellow onions, chopped
4 large garlic cloves, minced
2 cups Chianti wine
1 32-oz can crushed tomatoes
3 cups beef broth
2 tsp fresh rosemary, chopped
*Your grocery store butcher can cut into individual ribs and de-bone
  1. PAT short ribs dry and season with salt and pepper.
  2. COAT a large, nonstick pan with olive oil. Sear the short rib pieces over medium-high heat for about 2-3 minutes on each side or until brown. Transfer short ribs to a bowl.
  3. ADD onions to pan and cook over medium heat for approximately 3 minutes. Once onions are translucent, add garlic and cook for 1 minute; do not brown. Add Chianti, rosemary, beef broth and tomatoes to the pan one at a time, allowing liquid to partially evaporate before each addition (about 2 minutes).
  4. RETURN short ribs to pan, including any juices that might have accumulated in the bowl. Cover and let simmer for 3 hours on low heat to complete the braising process. Remove short ribs from pan and boil the liquid until it is reduced by half, about 10 minutes.
  5. RETURN short ribs to pan and heat thoroughly.
  6. SERVE with potatoes or risotto and vegetables.

Wednesday, March 2, 2011

Reb Lobster Biscuits (requested)


 2 ½ cups Bisquick baking mix

 ¾ cup cold whole milk

 4 tablespoons cold butter (1/2 stick)

 ¼ teaspoon garlic powder

 1 heaping cup grated cheddar cheese

Bush on Top:

 2 tablespoons butter, melted

 ¼ teaspoon dried parsley flakes

 ½ teaspoon garlic powder

 pinch salt


1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Minestrone Soup!


3 tablespoons olive oil

1 cup minced white onion (about 1 small onion)

1/2 cup chopped zucchini

1/2 cup frozen cut italian green beans

1/4 cup minced celery (about 1/2 stalk)

4 teaspoons minced garlic (about 4 cloves)

4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)

2 (15 ounce) cans red kidney beans, drained

2 (15 ounce) canssmall white beans or 2 (15 ounce) cans great northern beans, drained

1 (14 ounce) can diced tomatoes

1/2 cup carrot, julienned or shredded

2 tablespoons minced fresh parsley

1 1/2 teaspoons dried oregano

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

3 cups hot water

4 cups fresh baby spinach

1/2 cup small shell pasta


1 Heat three tablespoons of olive oil over medium heat in a large soup pot.

2 Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

3 Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

4 Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

5 Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

6 Makes about eight 1 1/2 cup servings.