Tag Archives: Grits

Red Wine Braised Short Ribs

This is one of my favorite meals; so flavorful, moist and tender!  Served with potatoes, rice or grits makes for a relaxing dinner.

Ingredients

  • 5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 3 medium onions, chopped
  • 3 medium carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato, can, paste
  • 1 750 ml bottle dry red wine
  • 10 sprigs flat-leaf parsley
  • 8 sprigs thyme
  • 4 sprigs oregano
  • 2 sprigs rosemary, dry
  • 2 fresh or dried bay leaves
  • 1 head of garlic, halved crosswise
  • 4 cups low-salt beef stock

Notes / Directions

  1. Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
  2. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
  3. Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Enjoy!

Country Sausage and Gravy, Grits and Poached Eggs

I was in the mood for brunch today so I decided to make Country Sausage and Gravy, Grits and Poached Eggs.  It’s quick, simple and, oh so, delicious!

I absolutely love grits.  However, by themselves, they can be bland and boring.  The next time you make grits, consider spicing them up; the possibilities are endless.  When I make shrimp and grits, most often I will add sharp white cheddar cheese, havarti cheese, garlic, chipotle peppers in adobo sauce and onion.  This gives them a nice kick and really complements the shrimp.

For brunch today, I had already made up my mind that I wanted country sausage and gravy, so I decided to try something a bit different with the grits.  In this grits dish I added garlic, onion, chili powder and sharp pepper jack cheese.  They were delicious!

20140816 - Brunch

Get creative with those grits; there is so much you can do with them.  If you want to add a wonderful twist on texture, add hominy and/or whole kernel corn.

For the breakfast sausage, you can use any good quality “coarse ground” pork breakfast sausage, Jimmy Dean Breakfast Sausage, or your own blend.  I like making them in to patties and frying them.  This gives me a nice base for the sausage gravy.

If you would like to make fresh ground, homemade breakfast sausage, there are a lot of great recipes on the Internet.  I have made this one, from Alton Brown, and its fantastic.  Another nice twist is chorizo instead of breakfast sausage; however, if I want gravy, I think breakfast sausage is better!

And poached eggs, how can you go wrong?  If you’ve never tried or don’t know how to make poached eggs, check out this article.  They are super easy, fun to make and taste wonderful.

Keep cookin’ and let me hear about your successes!

Cheesy Fresh Corn Grits

Grits are a fantastic side and can be cooked and used in so many ways.  In a short few months, we will be coming up on fresh corn season.  Use the recipe, below, to kick-up your next grits dish.

cheesycorngrits

Ingredients

2 tablespoons Unsalted Butter
1 tablespoon Canola Oil
3 ears Fresh Corn, kernels removed
Kosher salt and freshly ground black pepper
2 cups Whole Milk
1 1/2 cups Stone-ground Grits
1 1/2 cups Grated Aged White Cheddar
1/4 cup Grated Parmesan
Fresh Parsley Leaves, for Garnish

Directions

  1. Heat the butter and canola oil in a large saucepan over medium-high heat.
  2. Add the corn, season with salt and pepper and cook for a few minutes.
  3. Add the milk and 3 cups water and bring to a boil.
  4. Slowly whisk in the grits until well combined and continue whisking until smooth.
  5. Reduce the heat to low and cook, stirring occasionally, until thickened and smooth, about 45 minutes; add more water as needed to keep the mixture creamy.
  6. Remove from the heat, and whisk in the cheddar and Parmesan.

Stay Hungry!