short ribs braised

8-9 lbs meaty short ribs
2 T chopped fresh rosemary
2 T chopped fresh thyme
1 T coarse kosher salt
1 T freshly ground black pepper

1/4 c olive oil or less
2 750-ml Cabernet Sauvignon
2 T (1/4 stick) butter, room temperature
2 tsp all purpose flour

the day or night before cooking the meat:

• mix the rosemary, thyme, salt and pepper together
• press and coat all sides of each piece of the meat
• arrange in a single layer in a glass dish, cover and refrigerate overnight

to braise:

• heat 2 T oil in heavy wide ovenproof pot over medium-high heat
• working in batches, add ribs to pot and cook until browned on all sides
• adding more oil to pot by T as needed
• transfer browned ribs to large bowl
• pour off drippings, discard
• add wine to pot and bring to simmer, scraping any browned bits
• return ribs and any juices to pot, bring to boil
• cover and transfer to 375 degree oven and braise until meat is very tender and falling off bones or fork tender, about 2 hours OR put in crock pot, slow cook for up to 8 hrs on low or 4 hrs on high.....check periodically for doneness

DO AHEAD:  can be made 1 day ahead, chill uncovered until cool, cover and refrigerate

to finish:

• bring to simmer before continuing
• use slotted spoon, transfer ribs to large bowl, cover to keep warm
• skim any fat from top of braising liquid
• boil liquid until reduced to 2 cups, about 20 mins
• mix 2 T butter and 2 T flour with fork in small bowl until well mixed
• whisk butter mixture into reduced braising liquid
• whisk on med-high heat until sauce thickens slightly, about 2 mins

Excellent served on Creamy Polenta with Herby Gremolata sprinkled on top of meat

discovered on Epicurious.com

creamy polenta

5 c or more low-salt chicken broth (or veggie or beef)
1 3/4 c polenta (course cornmeal)
container of Marscapone or cream cheese or 3/4 c crumbled gorgonzola or parmesan cheese
1/3 c whipping cream or milk or add more broth


bring broth to a boil
gradually add polenta, whisking constantly
return mixture to boil
reduce to low, cover
simmer until polenta is tender, about 10 mins
stir frequently, adding more broth 1/4 c at a time if polenta getting too thick
remove from hear and add cheese of choice and other liquid of choice, if needed

season with salt and pepper

excellent with any braised meat such as short ribs or beef roast

(if unable to find polenta, can substitute equal amount of regular yellow cornmeal and cook half as long)

discovered on Epicurious.com and tweaked a little

herby gremolata topping for cooked meat

1/4 c finely chopped Italian parsley
3 T finely grated lemon peel
2 garlic cloves, minced
1 1/2 T finely chopped fresh parsley
1 1/2 T finely chopped fresh thyme

mix all ingredients.......sprinkle on cooked beef or grilled chicken.....amazing flavor on prepared short ribs

can do 1 day ahead....chill

makes about 1/2 cup

discovered on Epicurious.com   so yummy!!

Persimmon Coconut Cake with Coconut Icing

Persimmon Coconut Cake

2 c sugar

1 1/4 c oil (I used coconut oil)

4 eggs

2 cups persimmon pulp

1 tsp salt

1 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

2 c flour (I used 1 c coconut flour and 1 c almond meal)

1/2 c chopped pecans or walnuts

1/2 c coconut

Mix all ingredients a few at a time then fold in pecans and coconut.  Grease a 9X13 pan.  Bake at 350 for 35 minutes or until a toothpick comes out of the middle clean.

Coconut Icing

1/4 c butter

8 oz cream cheese(room temp)

4 c powdered sugar

1 tsp vanilla

1 c chopped pecans or walnuts

1 c coconut

Blend together then stir in nuts and coconut.  Keep refrigerated.

This cake was amazing!!!  I made it for my friend Lori D's birthday and she loved it.......ok to make the day before and refrigerate.  I served it with vanilla ice cream and a sprinkle of cinnamon.  char

Ponzu Sauce

• 1/2 cup fresh lime or lemon juice 
• 2 tablespoons rice vinegar
• 1/3 cup soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 2 tablespoons light brown sugar
• 1 pinch red pepper

Mix all and let sit for an hour.  Store in the frig until ready to use.

found online by CB....it's delicious

thai larb....healthy turkey style

dressing:
1/3 c fresh lime juice
3 T fresh lemon juice
2 T fish sauce
1 T honey or other sweetener favorite

mix dressing ingredients and add salt & pepper to taste

larb:

3 T olive oil
1/2 onion, diced
3 shallots thinly sliced
1 jalapeno, stemmed and thinly sliced...include seeds for more heat if desired
2 T Thai seasoning (Gourmet Garden)...mixture of lemon grass, ginger, cilantro and chili pepper
1 lb of ground turkey meat
1/3 c fresh mint leaves chopped
4-6 thin slices of red onion or more if desired
1/3-1/2 c slivered almonds or crushed peanuts
salt and fresh ground pepper
mixed greens.....6 cups

in a skillet, heat oil and add onion, shallots, jalapeno and saute for few mins
add ground turkey meat and cook until meat is cooked through
add Thai seasoning

divide the mixed greens among serving plates or bowls
divide larb over the greens
pour dressing over each serving
divide fresh mint leaves
divide red onion and nuts

enjoy!!!

shared by Giada De Laurentiis and tweaked by CB

cake gone bananas

preheat oven 350 degrees, spray or grease a cake pan

1 1/4 c boiling water poured over 1 c rolled oats---let sit a few minutes

4 ripe bananas mashed
1/2 c melted or very soft butter
3/4 c packed brown sugar or increase agave or honey
1/3 c agave sweetener or honey
2 eggs
mix well with a blender

add oat mixture and mix well

add....
2 c gluten free flour
1 tsp cinnamon
1/4 tsp nutmeg
1 1/2 tsp baking soda or 3 tsp baking powder
1 tsp vanilla

1/2 c coconut flakes
3/4 chopped walnuts or fave nut

optional:  1 c chocolate chips, dried fruit or better yet dark chocolate chips

bake 30-45 mins...forgot to time it....until toothpick comes out clean

serve warm with ice cream or simply sprinkle confectioner sugar and enjoy!!!


shared by me and thoroughly enjoyed by all at a brunch today....next time...chips are going in!!