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Chef_Tab's birthday dinner recipes - chef_Tab - 02-03-2010
From the Slow Cooker Menus book: cjs edit: Review date for this dinner is Monday, March 8th.
Laquered Short Ribs with spicy ginger sauceFor the short ribs-
3 lb beef short ribs, trimmed and seasoned with kosher salt and black pepper
1 Tb vegetable oil
For the spicy ginger sauce-
1/2 cup chopped scallions
1/4 cup minced fresh gingerroot
1/4 cup packed brown sugar
1/4 cup rice vinegar
1/4 cup shriracha sauce
1/4 cup molasses
1/4 cup hoisin sauce
1/4 cup fresh lime juice
1 tsp fennel seed
1/4 tsp red pepper flakes
Brown ribs in oil in large saute pan over med-high heat for 10 mins, working in batches if necessary.
Transfer browned ribs to a 4-6 quart slow cooker.
Combine scallions,gingerroot, brown sugar, vinegar, sriracha sauce, molasses, hoisin sauce, lime juice, fennel seed, and pepper flakes for the spicy ginger sauce in a measuring cup with a pour spout. Pour sauce over ribs.
Cover; cook until ribs are tender on high-heat setting for 4-6 hours or on low-heat setting for 7-9 hours. Serve sauce over ribs and rice.
Sauteed Kale1 bunch fresh kale (12 ozs)
1 Tb extra virgin olive oil
2 tsp minced garlic
¼ tsp red pepper flakes
¼ cup low sodium chicken broth
Sesame oil and kosher salt to taste
Toasted sesame seeds
Remove and discard stalks from kale. Slice kale into ribbons; set aside.
Heat oil in a saute pan over medium high heat. Add garlic and pepper flakes; cook 30 seconds. Add kale and broth, cook, tossing kale with tongs, until kale is wilted about 5 mins. Season kale with sesame oil and salt, garnish with sesame seeds.
Jasmine Sticky Rice2 cups water
1 cup dry jasmine rice
2 tsp sugar
1 tsp kosher salt
2 Tb fresh lime juice
2 Tb minced fresh basil leaves
Bring water to boil in saucepan; add rice, sugar and salt.
Reduce heat; simmer rice, covered, until rice is tender and water is absorbed, about 15 mins.
Remove rice from heat, stir in lime juice and basil.
Re: Chef_Tab's birthday dinner recipes - cjs - 02-03-2010
duly copied and anticipated!
Re: Chef_Tab's birthday dinner recipes - Harborwitch - 02-03-2010
OMG! This sounds so good. I cannot wait.
Re: Chef_Tab's birthday dinner recipes - labradors - 02-03-2010
Sadly, it has been over a year since the stores, here, have had Sriracha, but I think the sauce that I made from bird's-eye chiles is pretty close, and I've been wanting to try adding garlic to it to see how much like Sriracha it would be. Looks like this will be an excellent time to find out!
Re: Chef_Tab's birthday dinner recipes - cjs - 02-03-2010
Theresa, hope you don't mind that I added the review date to your menu. I know I need reminders.....
Re: Chef_Tab's birthday dinner recipes - chef_Tab - 02-03-2010
Not at all, Jean, I could not remember what we decided, I just knew it was early March. Thanks for doing that!
Re: Chef_Tab's birthday dinner recipes - Gourmet_Mom - 02-03-2010
Boy, does this sound great! I've already got everything, but there's the problem of keeping my mouth shut a whole month...HMMMMM???? Decisions, decisions....
Re: Chef_Tab's birthday dinner recipes - labradors - 02-03-2010
It's easy, Daphne. When you make a review dinner early, write out your entire review, including picture links, etc., and save it to a file on your computer. Not only will that mean that you have it all ready for the review date, but it will also FEEL as though you've already told someone and you won't be as tempted to spill the beans early.
Re: Chef_Tab's birthday dinner recipes - Gourmet_Mom - 02-03-2010
I tried that once, but don't remember if I got past the urge to tell....LOL! Maybe I'll try it again. There's also the fact that three of us have dinners, so I'll have the next one to look forward to...maybe that'll help, too!
Re: Chef_Tab's birthday dinner recipes - labradors - 02-03-2010
You'll survive. Of course, if you ever feel overwhelmed, just remember all of us here are your support group, and you could always tell us about it...
... no wait... that wouldn't work, would it?