Beef Short Ribs with Tagliatelle

                                                                                                                                                                                                                             

This is a really great recipe that I modified to be crock pot friendly. It’s tasty, relatively inexpensive to make, and leaves you with soup as a bonus to boot.

In addition, Giada’s recipe calls for a touch of bittersweet chocolate over top to really make the flavours of the dish pop. It was certainly a first for me! 

                                                                                                                                                                  

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Beef Short Ribs with Tagliatelle

Adapted from Everyday Italian

Serves: 4

Ingredients:
1/2 cup smoked meat, chopped
2 1/2 pounds short ribs
Salt & pepper, to taste
1 medium onion, chopped
1 carrot, chopped
1/2 cup fresh parsley leaves
2 cloves garlic
1 x 14-ounce can tomatoes, whole or diced
1 tablespoon tomato paste
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
2 1/2 cups beef broth
3/4 cup red wine
1 pound fresh or dried tagliatelle*
4 teaspoons bittersweet chocolate, shaved
* – you may substitute fettuccine if tagliatelle is not available

Preparation:

  1. 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. Place mixture in crock pot.
  2. Season the short ribs with salt and pepper, and add to the crock pot. Add the smoked meat to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Cook on low for 8 hours.
  3. Pass the contents of the crock pot through a strainer and reserve the liquid as soup for another meal (freezes well). Discard the bones and fat. Shred the meat with a fork and return the beef and vegetables to the crock pot to stay warm. Season with salt and pepper, to taste.
  4. 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 minutes for dried pasta. Drain the pasta,  add to the crock pot and stir to combine. 
  5. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.

Filed under: Recipe on January 22nd, 2010 | Comments Off on Beef Short Ribs with Tagliatelle

Oregon Tuna Melt

                                                               

I know canned tuna is a fairly uninspiring ingredient – but when I stumbled across this recipe I was intrigued none-the-less. As it turns out, I’m glad I tried this one. The tuna gets a little boost from olive oil, balsamic vinegar and fresh basil. That combined with the other sweet & savoury ingredients in this sandwich make this the best tuna melt I’ve ever tasted. Honest. Give it a try!

                                                         

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Oregon Tuna Melt

Adapted from Food and Wine

Serves: 2

Ingredients:

6 ounce can albacore tuna
2 tablespoons red onion, finely diced
2 tablespoons extra virgin olive oil
1/2 tablespoon balsamic vinegar
1/2 tablespoon basil, chiffonade
1/4 teaspoon crushed red pepper
Salt and pepper, to taste
2 ciabatta rolls
Dijon mustard and mayonnaise, for spreading
4 slices cheddar cheese
2 kosher dill pickles, sliced lengthwise
1 tablespoon unsalted butter, softened

Preparation:

  1. In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil, and crushed red pepper. Season with salt and pepper.
  2. Heat a griddle or panini press. Slice the rolls in half and spread with mayonnaise and mustard. Place a slice of cheese on each open piece of roll.
  3. Place the tuna salad evenly on the rolls with pickle slices. Close the sandwiches and spread some butter on the outsides of the rolls.
  4. Add the sandwiches to the press and cook over Medium heat until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve.

Filed under: Recipe on January 20th, 2010 | Comments Off on Oregon Tuna Melt

Rib Eye Steaks with Herb Crust

                                                                                                                                                                

If you’ve read my book you’ll know I’m not one to mess with a good steak. I’m a big fan of letting the flavour of the beef stand for itself.

That being said, this easy recipe is really delicious, fairly simple and quite impressive. Hat trick!

                                                                                              

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Rib Eye Steaks with Herb Crust

Serves: 4

Herb Crust:

Ingredients:

2 cloves garlic, minced
1/2 tablespoon flat leaf parsley, chopped
1/2 cup breadcrumbs
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Preparation:

  1. Combine all of the ingredients for the herb crust and blend well.

Steaks:

Ingredients:

5 rib eye steaks
1/2 tablespoon salt
3/4 teaspoon black pepper
3 cloves garlic, minced
3 tablespoons vegetable oil
1 1/2 cups, quality barbecue sauce

Preparation:

  1. Preheat the grill over Medium-High heat to 400 degrees F. Season the steaks with salt and pepper, rub with garlic and lightly brush with oil.
  2. Grill the steaks for 2 minutes. Turn over and grill to desired doneness, about 8 minutes for medium.
  3. Remove the steaks from the grill, top with a paper-thin layer of the herb crust and brown the topping under a broiler. Serve immediately with barbecue sauce on the side.

Filed under: Recipe on January 18th, 2010 | Comments Off on Rib Eye Steaks with Herb Crust

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