Short Rib And Tallegio Pie Recipes

SAVORY BBQ PIE

Steps:

• For the BBQ Sauce:
• In a medium saute pan over medium heat, saute peppers and onions until soft using 1 tablespoon oil.
• In a bowl, add ketchup, mustard, molasses, brown sugar and hot sauce. Mix together. Pour over sauteed vegetables and stir. Allow to simmer together for 3 to 5 minutes. Reserve 1/2 cup of BBQ sauce and set aside.
• Preheat smoker to 225 degrees F, over hickory soaked chips.
• Season the pork butt with salt and freshly ground black pepper. Be sure to rub in well. Place onto grill, close top of grill and cook for 1 to 1 1/2 hours. Baste pork with BBQ sauce. Close grill top and cook for another 20 to 30 minutes.
• When ready, slice into 1/2 to 1/4-inch slices. Place pork into a bowl and mix in reserved BBQ sauce.
• For the Pie Crust:
• Preheat oven to 350 degrees F.
• Add flour, salt, sugar and shortening to a bowl. Mix together with hands. Add water and mix. Divide into 2 balls.
• Flour your work surface. Roll dough out with a 1/8-inch thickness. Line 1 piece of dough into a 9-inch circular pie dish.
• For the egg wash:
• Beat together the egg and water,
• Add pork to pie dish, then take the second rolled out piece of dough and cover the meat. Pinch the sides together and brush top with egg wash. With a knife, make 3 slits in the top crust. Bake for 50 to 55 minutes or until golden brown.;

SHORT RIBS WITH TAGLIATELLE

Steps:

• Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
• Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
• Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if
• needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.

AMARONE BRAISED BEEF SHORT RIBS WITH TALEGGIO POLENTA AND MISSION FIG GLAZE

Steps:

• For the short ribs: Heat one tablespoon of the olive oil in a heavy-bottom pot or Dutch oven over high heat. When the oil begins to smoke slightly, place the short ribs in the pot and sprinkle with salt and pepper. Roast on all sides until well browned, about 15 minutes total. Remove from the pot and reduce the temperature to medium.
• Add the remaining tablespoon of olive oil to the same pot and add the celery, carrots and onion and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the wine and raise the heat level to high, bring to a boil and cook until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add the bundle to the pot.
• Place the roasted ribs on top of the vegetables in the pot and add the beef stock. Bring to a simmer over high heat. Cover the pot and simmer until the meat is very tender, about 2 1/2 hours.
• Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Continue to cook the vegetables and sauce over medium heat for 20 minutes until reduced to the desired consistency. Put the ribs back in the pot and heat through.
• For the polenta: Bring the chicken stock to a boil in a large saucepan over high heat. Reduce the heat to medium-low and very slowly whisk in the cornmeal polenta, whisking constantly to make sure there are no lumps. Switch to a wooden spoon and add the salt and pepper and simmer, stirring almost constantly, until the polenta thickens, about 30 minutes. When the polenta is thick and difficult to stir, quickly turn off the heat, add the grated cheeses and fold together. Be sure to scrape the bottom of the pan thoroughly while combining.
• For the mission fig glaze: Heat the olive oil in a heavy-bottomed saucepot over low heat and saute the shallots until just translucent, a few minutes. Add the vinegar and herbs and increase the heat to medium-high. Reduce by half, stirring constantly. Add the figs, sugar and wine and further reduce by a third, continuing to stir throughout. Remove from the heat when you have about 3/4 cup liquid remaining. Pour the glaze through a fine-mesh strainer into a small bowl, discarding the solids.
• Heat the olive oil in a large heavy pot or skillet over medium-high heat.
• Thoroughly wash the kale and remove the stems. Tear the leaves into large bite-size pieces and dry them, either in a salad spinner or on paper towels.
• Drop 5 to 7 pieces of kale in the hot oil and fry until crisp, 60 to 90 seconds. Drain on a wire rack set over paper towels and season with kosher salt while hot. Repeat with the remaining kale until all the pieces are crisp.
• To serve, spoon some polenta on each serving plate. Place a hot short rib from the cooking liquid on the polenta and spoon over some of the reduced liquid. Drizzle with the fig glaze. Top with some crispy kale.

WONDERFUL SHORT RIBS

Steps:

• In a large pan over medium-high heat, stir in tomato sauce, lemon juice, and Worcestershire sauce. Stir in parsley, thyme, bay leaves, brown sugar, salt, and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil.
• Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves before serving.