December 30, 2014 - Shrimp With Salsa Sauce

Shrimp With Salsa Rice - 25 Minutes

2 tbls. vegetable or olive oil
2 cups white rice, uncooked
1 small onion, chopped
2 cups Salsa - Thick & Chunky (Medium)
1 14 1/2 oz. can chicken broth
1 pound medium raw shrimp, peeled and deveined
4 slices bacon, cooked, drained and crumbled

     Heat oil in 10 or 12 inch dutch oven over a full compliment of coals.  Cook onion in oil until soft and translucent.  Add rice and stir to completely coat with oil.
     Add chicken broth and salsa; stir.
     Cover and add enough coals on lid to bring liquid to a simmer.  Cook for 20 minutes or until rice is tender and most of liquid is absorbed.
     Place shrimp on rice; cover.  Cook for 4 to 6 minutes more or until shrimp are pink and fully cooked.  
     Top with bacon and Cilantro.  Serves 4-6.

December 29, 2014 - Kielbasa and Veggies

Kielbasa and Veggies

Ingredients

• 1 (10 ounce) package frozen mixed vegetables, thawed
• 1/2 bag of potatoes obrien
• 2 packs of kielbasa

1/4 cup butter, cut into pieces

generous amount of Old Bay

1/4 cup shredded Cheddar cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Spread mixed frozen vegetables out in the bottom of a dutch oven. Mix in potatoes and sausage and cut pats of butter evenly over mixture. Sprinkle with Old Bay and cover.
3. Bake at 375 degrees F (190 degrees F) for 50 minutes. Place cheese over the top and allow to melt.

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December 28, 2014 - Pulled Pork

BBQ PULLED PORK (WITH HOMEMADE BBQ SAUCE)

BBQ PULLED PORK

Yield: Serves 6

INGREDIENTS

• A pastured pork butt or shoulder of about 5 lbs.
• 1½ cups Sweet Baby Rays BBQ Sauce
• 4-6 cloves garlic, whole

INSTRUCTIONS

1. Remove netting from roast if present. Season pork generously with salt and pepper and cover it with BBQ Sauce (you’ll need about ¼ cup)
2. Put the meat in a resealable plastic bag, close it nice and tight and refrigerate overnight or at least 6 hours.
3. Place the meat in a Dutch oven, add garlic cloves and enough water to half cover the roast. Put the lid on and cook in a 250F oven for 5 hours.
4. Drain all but about 1 cup of the liquid that’s left at the bottom of the Dutch oven(don’t throw it out, though, that stuff is delicious! You’ll want to hang on to it and use it in soups or sauces)
5. Use two forks to pull the meat into strands and mix that with the remaining cooking liquid. Add the rest of the BBQ sauce and mix until well combined.
6. Put the lid back on and return to oven for about 30 minutes or until nice and warm.

Decmeber 27, 2014 - MANISCHEWITZ BRAISED SHORT RIBS WITH HORSERADISH GREMOLATA

MANISCHEWITZ BRAISED SHORT RIBS WITH HORSERADISH GREMOLATA

INGREDIENTS

• For short ribs:
• 4 beef short ribs
• ¼ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons oil (olive, canola or grapeseed will work)
• 2 carrots, peeled and sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 12 ounce can tomato paste
• 2 cups Concord Grape Manischewitz wine (any sweet red wine will do)
• 2-3 cups beef broth
• 2 sprigs sage
• 2 sprigs thyme
• 4 sprigs rosemary
• 2 teaspoons cinnamon
• For horseradish gremolata:
• ¼ cup fresh horseradish, shredded
• ½ cup parsley, minced
• Zest from 1 lemon
• 1 teaspoon lemon juice
• 1 tablespoon extra virgin olive oil
• Salt to taste

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Dredge your meat in a mixture of flour, salt and pepper.
3. Now heat oil in a large dutch oven over medium-high heat and brown meat on all sides. This should take about 10 minutes total.
4. Now remove the meat and drain the majority of the fat if there is any (leave a little). The meat should be nice and brown. Then add in the carrots and onion and cook until brown and soft, about 7 minutes.
5. Lower the heat to medium and add the garlic. Continue to cook for one minute. Then add tomato paste and increase heat back up to medium-high and continue to cook until the sauce is slightly brown, about 5 minutes.
6. Make sure to scrape up all the tasty brown bits on the bottom of the pot. Then add the wine and bring to a boil and cook until reduced by half.
7. Add the meat back in and top with enough broth so the meat is almost covered.
8. Also add in the herbs and cinnamon. Bring the whole mixture to a boil, cover, and bake in the oven for two hours until the meat is very tender but not falling apart yet. (2 hours)
9. At this point, you can cool the meat in the sauce and serve it the next day (it’s even better the next day!) or if you couldn’t possible wait another moment to dive head first into a plate of ribs, wait at least 30 minutes with the pot covered. Remove the meat, skim any fat and strain the sauce. Save/eat the little carrots- they are delicious!
10. To make the gremolata, grate your horseradish by removing the skin first and grating just like you would a potato. Then combine with parsley, lemon zest, lemon juice, olive oil and salt.
11. I served my rib on top of sautéed spinach on top of mashed potatoes drizzled with the sauce and garnished with the horseradish gremolata. Jew do what Jew like!

December 26, 2014 - Chicken and Dumplings

Chicken and Dumplings

Few recipes scream "comfort food" like chicken and dumplings. This hearty recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. These chicken and dumplings are ready in just an hour, so they're totally doable for busy weeknight meals.

• PREP: 30 MINS
• TOTAL TIME: 1 HOUR
• SERVINGS: 4

INGREDIENTS

• 3 tablespoons butter
• 1 medium onion, cut into 1-inch pieces

• 5 medium carrots, cut crosswise into 1 1/2-inch pieces

• 1/2 teaspoon dried thyme

• 1 cup (spooned and leveled) all-purpose flour

• 1 can (14.5 ounces) reduced-sodium chicken broth

• Coarse salt and freshly ground pepper

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces

• 2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed

• 1 3/4 teaspoons baking powder

• 1/2 cup plus 2 tablespoons milk

• 1 package (10 ounces) frozen peas

DIRECTIONS

1. In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
   
   
2. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
   
   
3. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
4. Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.