Short Rib Red Sauce

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This is a sauce I like to make LOTS of. I like to freeze it  for later. This is a recipe which I like to add sauteed cremini mushrooms to and or any lovely greens in season. I simply add to the fresh or thawed base sauce; you can create whatever you wish. This recipe is also easily divided if you don’t wish to make as big a batch but why not?

Short Rib Red Sauce

1/2 cup olive oil

6 oz. diced pancetta

2 1/2 lbs. short ribs or flanken style short ribs.

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Flanken style short ribs pictured on the left. I prefer the flanken style because it has less fat and more meat.

3/4 cup flour

3 onions , small dice

3 carrots, peeled and 1/4 inch dice

1 bunch parsley chopped

6 cloves garlic , minced

1 head roasted garlic, pulp squeezed out

1 pint grape tomatoes

2 1/2 quarts tomato puree

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3 teaspoons chopped fresh rosemary

3 teaspoons dried thyme

1 1/2 teaspoons dried oregano

3 bay leaves

7 1/2 cup beef broth

2 1/4 cups red wine

red pepper flakes; to taste

Additions

sauteed mushrooms

sauteed seasonal leafy greens

sauteed squash

Heat the olive oil in a 13 quart heavy pot. Cook the pancetta until crispy . Meanwhile, season the short ribs with salt and pepper and dredge in the flour. Remove the pancetta with a slotted spoon and set aside. Add the short ribs ; do not over crowd pot and brown the short ribs on all sides.

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Do not rush the browning process. It’s the browning and the luscious tiny bits left on the bottom of the pan known as the fond that add to the depth of flavor in the sauce.

Once all the short ribs are nice and brown, add the short ribs and crispy pancetta along with the remaining ingredients to the pot. Give the pot a stir ; make sure to scape the yummy bits from the bottom of the pot as you stir to combine.

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Bring the mixture to a boil and reduce the heat to a gentle simmer; cover and simmer for 1 1/2 hours. After 1 1/2 hours, remove the lid and continue to simmer for another hour. Using a slotted spoon remove the short ribs and the bay leaves. Allow the short ribs to cool enough to just handle and remove the bones. Place the short rib meat back into the simmering pot and continue to cook until short rib meat is tender enough that it shreds. Using the back of a spoon smash any grape tomatoes on the inside edge of the pan that have not fallen apart.   Shred the meat and place back into sauce simmer the sauce until thickened slightly. Serve this sauce over mashed potatoes or toothy pasta such as rigatoni, penne or tagliatelle.

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Pozole an earthy soup made of pork and hominy. It’s a easy soup with few ingredients.

Pozole

1 lb. boneless pork roast

1/2 tsp salt

4 cups water

4 dried ancho chili peppers, stemmed and seeded

5 cloves garlic

1 1/2 tsp. dried Mexican oregano

2 tablespoons vegetable oil

1 onion, diced

24 oz. well-drained canned hominy

4 cups chicken stock

Garnishes:

Fried tortilla shreds or chips

sliced radishes

shredded lettuce

diced onions

diced avocado

lime wedges

Preheat oven to 425 degrees. Cut the pork roast into 1 inch cubes. Place cubed pork into a large heavy bottomed pot; place in oven and roast meat for 15 to 20 minutes or until meat is caramelized. Remove from oven and add the water to the meat. Over medium high heat bring meat mixture to a boil and reduce to a low simmer for about 20 minutes or until meat begins to be just tender. Place dried peppers in a large bowl. Strain the meat and broth over the peppers in the bowl. Allow the peppers to steep in the hot broth for 20 minutes. Transfer the peppers, liquid , garlic and oregano into a blender and process until smooth. Add diced onion to the soup pot the meat was roasted in and saute in the vegetable oil until onion begin to turn golden. Pour the pepper mixture into the pot along with the meat and hominy. Pour in the chicken stock. Bring to boil and allow to simmer until meat is tender. Add more chicken stock if needed. Adjust seasonings as needed. Serve with garnishes.

I finally did it!! At least I think I did. I think I started a Blog. Go figure. My kids will be amazed

Chocolate-Pistachio Cannoli

Cannoli dough:

1 cup flour

1/4 tsp. salt

2 tablespoons sugar

2 tablespoons butter, room temperature

1 egg, beaten

1/4 cup sweet Marsala

Corn oil for frying

Filling:

2 lbs. Mascarpone , room temperature

1 cup granulated sugar

1/4 cup chopped pistachios

6 oz. chopped semisweet chocolate

Garnish:

Chopped pistachios

Melted chocolate to dip ends into.

Dough:

In a bowl of a food processor fitted with a metal blade add the dough ingredients and process until a dough begins to form. Remove from bowl and knead until smooth. Wrap in plastic wrap and refrigerate for 1 hour.

Filling:

In a bowl of a food processor fitted with a metal blade add all the filling ingredients and process until smooth. Transfer to a pastry bag fitted with a large plain tip. Refrigerate until ready to fill cannoli.

Heat 2 inches of oil to 375 degrees.

Remove dough from the refrigerator and divide in half. Using a pasta machine or you can roll out dough very thin to the thickness of won ton wrappers. If the dough is not thin enough the cannoli will be chewy rather than crisp. Using a 4 inch round cutter , cut out the rounds of dough. Wrap each round around a cannoli tube/form. Lightly brush the edges that meet with beaten egg to glue together. Fry in hot oil until golden. This  happens very quick , about 30 seconds. Carefully remove from oil and allow to drain on paper towels. When cool enough to handle carefully slide the cannoli off the tubes/forms. Allow to cool completely. Once cooled , dip ends in melted chocolate and set aside for chocolate to set up.

When chocolate on ends are set, fill generously with filling and dip ends into chopped pistachios. Only fill cannoli as needed. If filled in advance the crisp shell will become soggy.

Fried cannoli shells, stored in airtight containers freeze beautifully.