Tag Archives: red wine

Braised Oxtails with Celery Root Puree and Mirepoix

17 Nov

Juicy, tender and succulent, my braised oxtails are the best! Braised in red wine with a dash of cinnamon to balance out the flavor this dish if full bodied and a great kicked up comfort dish. The celery root puree adds a very bright and aromatic aspect to the plate and is the perfect accompaniment to the braised Mirepoix.

 

 

 

 

 

 

Braised Short Rib with Mashed Potato and Parsnip and Balsamic Glazed Brussel Sprouts

7 Nov

This is an amazing dish! Juicy, delicious, moist flavorful beef short ribs that fall off the bone and melt in your mouth. Served on top of vibrant  aromatic mashed yukon gold potatoes and parsnip that pairs perfectly with the flavor from the braised short rib. Balsamic glazed brussel sprouts make for a bold healthy side while adding beautiful color to the dish as well.

Heres what you need:

Beef short ribs (1 per person)

2-3 yukon gold potatoes

1 large parsnip root

1 lb. brussel sprouts

2 carrots, 1/4″ slice

2 stalks celery, 1/4″ slice

1 white onion, 1/4″ dice

garlic, minced

1.5 – 2 bottles merlot

balsamic vinegar

1 can beef stock

thyme

butter

olive oil

s and p

Heres what ya do:

1. Pre heat oven to 350 degrees F.

2. Dredge short ribs in flour and sear until brown on all sides in large oiled cast iron pot. Remove from pot and set aside.

2. Add onion, carrot and celery to pot and sweat in butter and olive oil over medium heat, about 5 minutes. Be sure to scrape up all the brown bits left over from short ribs. Add garlic and cook 2 more minutes.

3. Add short ribs back into pot and cover with merlot (or other red wine) and beef stock. Bring to boil. Cover pot and put it in the oven to braise for 3- 3 1/2 hours.

4. Peel parsnip root and potatoes. Cut into quarters and boil in salted water until fork tender, 25-30 minutes. Drain the water and heat over medium to evaporate any excess water. Remove from heat and add 2 tbls butter, salt and pepper and mash until smooth.

5.Remove short ribs from pot and take 3 cups of the cooking liquid to a small saucepan over high heat. Bring to a boil and cook until liquid has reduced by half. Remove from heat and add 1 tbls butter.

6. Peel outer layers from brussel sprouts, cut a centimeter off the bottom and score with an “X”. Blanch in boiling water, 5 minutes. Add brussel sprouts to skillet over high heat, hit the pan with a 1/3 cup balsamic vinegar and saute until balsamic has reduced and glazed the brussel sprouts.

7. Plate mash and top with short rib in a bowl plate. Ladle cooking liquid reduction over and garnish with brussel sprouts, cracked black pepper and pinch sea salt.

Bon Appetit!

Herb Crusted Chicken over Lentils with Red Wine Cream Sauce

17 Oct

A flavorful herby organic chicken breast over some beautiful lentils with onions and celery. The whole dish is tied together with a delicious robust Red Wine Cream Sauce made with some leftover cooking liquid, red wine, parsley and cream.

Sirloin Burger with Red Wine Glazed Onions and Mushrooms, Sharp Cheddar, and Horseradish Mustard on a Pretzel Roll

16 Oct

When ever I get a food craving, like a deep craving for something meaty, cheesy, and juicy, it is almost always a cheeseburger. And while there are many great places in the Los Angeles area to get the burger monkey off your back I prefer a custom homemade burger.

Nothing like a nice, juicy, meaty half pound sirloin burger with all the works. Put that baby on a salty crisp pretzel roll and it is out of this world!

Heres what ya need:

1/2 lb ground sirloin

pretzel roll from your local bakery

1 red onion

1/4 lb baby bella mushrooms

sharp cheddar

horseradish

mustard

red wine

butter

olive oil s+p

Heres what you do:

1. Season meat with a good amount of sea salt and fresh cracked pepper. Form into patty and set in fridge.

2. Slice onions and mushrooms into 1/8″ slices. Heat 2 tbls butter in medium skillet of med-low heat. Sweat onions and mushrooms in pan until they begin to caramelize, 20 minutes. Crank heat up high and add about 3/4 cup red wine into pan and deglaze. Season with s+p and cook remaining wine off. Set aside.

3. Heat small amount of oil in a med-high pan. Season each side of burger patty with sea salt. Once pan is hot lay your burger in gently and allow a nice crust to form. DO NOT press down on the patty and DO NOT move it around. After about 4-5 minutes, flip the burger and cook another 4 or until desired doneness (this will get you a nice well medium temp). Remove it from the pan and immediately top it with your onions and shrooms and a healthy helping of sharp cheddar, allow to rest.

4. In a small dish mix about 1 tblsp prepared horseradish and 1/4 cup brown mustard. Slice pretzel roll and apply horseradish mustard to both sides of the bun.

5. Place patty on bun and serve with Oven Baked Fries.

Cheers!