I have survived another round of the FoodBuzz Project Food Blog Challenge.
I’m flabbergasted. I’m flummoxed. I’m damn proud!
Whenever I feel this way I always turn to Stephen Sondheim. ‘Cuz if I am feeling it. He’s written a song about it.
So in the immortal words of Carlotta, “I’m Still Here”. Feel free to sing along with me!
“Good times and bum times, I’ve seen ’em all and, my dear, I’m still here. Flush velvet sometimes, sometimes just pretzels and beer. But I’m here. I’ve run the gamut from A to Z. Three cheers and dammit, c’est la vie. I got through all of last year and I’m here! Look who’s here! I’m still here!” GREG
So as long as I’m still here, we may as well eat something. Don’t ya think? How about short ribs? Ale-Braised Mustard-Glazed Short Ribs with French Fries
Ale-Braised Mustard-Glazed Short Ribs with French Fries
serves 4 CLICK here for a printable recipe
Inspired by Zuni Cafe
- 2 1⁄2 lb short ribs, cut into 3‑inch pieces
- 3 T salt, plus more as needed
- 3 large potatoes
- 3 large onions, peeled and roughly chopped
- 2 bay leaves
- 1⁄2 t whole black peppercorns
- 1 c shitake mushrooms, roughly chopped
- 1 c beef stock
- 1 c Belgian style ale
- 3 T dijon mustard
- 3 T honey
Trim most of the fat from the short ribs, but leave enough of the silverskin to keep the meat attached to the bone. Sprinkle all over with 3 tablespoons of salt. Cover and loosely refrigerate for two days.
Peel the potatoes and cut them into French fry size and shape 
of your liking. Add the cut potatoes to a large bowl and cover with water to soak. Cover the bowl and refrigerate until ready to cook.
Prepare the short ribs: Warm the oil in a medium-sized heavy-bottomed Dutch oven set over medium heat. Wipe the pieces of meat dry. Brown the short ribs, about 4 minutes per side. Remove the short ribs to a paper towel lined tray. Pour off all but about 2 tablespoons of the fat.
Add the onions, bay, peppercorns, and mushrooms. Cook the mixture, stirring often until the onions begin to color, about 6 minutes. Lower the heat and return the short ribs, bone side down, to the pan. Add the stock and ale to the pan. Bring to a simmer, cover and cook until fork-tender, about 2 hours. Check the cooking often, turning each piece of meat each time. When the meat is done, uncover, and let it cool completely. Use a spoon to scoop off the fat as it rises to the surface or alternately, cover the pan and refrigerate over night. removing the congealed fat the next day.
Just before serving turn on the broiler. Remove the potatoes from the water and dry them thoroughly. Prepare the deep fryer by filling with peanut oil to the appropriate level. Heat the oil to 350 degrees F. Blanch the potatoes about 4 minutes then remove them from the oil and set them on a paper towel lined tray to drain. Bring the temperature of the oil up to 375 degrees.
Gently reheat the shortribs in their broth. Simmer to thicken the broth somewhat and concentrate the flavor while you finish the French fries.
Add the blanched potatoes to the heated oil and fry several minutes until golden brown and to your liking. Remove from oil and drain on a paper towel lined tray. Salt as needed.
When ready to serve to remove each short rib to an ovenproof tray. Mix together the mustard and honey, then brush the tops of the meat with the mixture. Set the tray under the broiler, about 5 inches from the element, to brown the mustard and glaze the surface of the short ribs, about 5 minutes.
Serve the short ribs mustard side up, over a pile of the French fries. Spoon the reheated sauce over the top making sure to include some of the mushrooms and onions.
SERIOUS FUN FOOD
Greg Henry
Sippity Sup
Mustard-Glazed Short Ribs
This looks like it could be a yummy charoset mix if it is put through the food processor.
http://en.wikipedia.org/wiki/Charoset
Poached figs taste sweeter.
Seriously, I’ll pay. I know there aren’t any fig trees in my neighborhood and the ones in the market have sucked all season. I’ll pay in cupcakes if necessary.
I love figs and would love to find a tree I could “poach” a few from. Unfortunately, they don’t grow that well here so of course we pay a hellish price for them when we can get them. I’m definitely going to try this though as soon as they come into season here. Thanks for visiting my blog and your lovely comments.
Sue 🙂
I love Lambrusco and never though of poaching fruit in it. I’ll have to give this a try.
Nothing like “poached” poached figs! These sound fabulous, Greg. And your photos are gorgeous. Congrats on going to the next round. It was such a pleasure to meet you yesterday.
Hello,
Congratulations on making it to second round! I think you deserve a break and kudos for eat and cook as you like, this recipe is simply delicious, I do not think I have seen figs being used like this way before, poached and on top of ice-cream! love it.
I wish you great luck on next round, then again, simply go and have fun, I am sure you will be great!
It was so nice to meet you today, I really appreciate you coming over to answer my questions. I won today with some brown sugar balsamic figs… It really came about because my figs had NO flavor… I would love for you to check out my blog and give me any advice, good or bad. Congrats on moving on to the next round.
~Chef Louise
Congrats on making it to the next round! I made it too! I can’t wait to see what you have in store. You’ve got some amazing stuff on this blog, including this fig recipe. Wow that looks tasty…
A gorgeous thank you! And “poached” figs…love it 🙂 This is some wonderfully understated decadence in a bowl, thank you for sharing them w/ GYO this month! And super-big congrats on moving on to the next round (as if there were any question!)…I’m looking forward to seeing your challenge #2 entry!
I knew you would do it! Congrats on moving onto the next round in the FB competition. These urban foraged figs look great. Can’t wait to see you later today 🙂 xxoo
Wow, on to the second round. Bring it Greg, and crush your competition! You have a great start with your ill-gotten figs. I recall a preserved lemon post starting out the same way!
If your neighbors were to complain, I am sure a spoonfull of that delisciousness would stifle those complaints though!
Hey Greg, everyone around here just lets the birds and fruit rats eat all of the fruit too. I don’t get it?! Plus, when I visit my Mom in Atlanta, I poach figs from her neighbor’s yard too. They are like caramel…
Your poached figs look wonderful-so pretty!
Congratulations on moving on to the next round. I guess I won’t be joining you there. 🙁
But that’s all right. I’ll live!
You should enter this recipe in the Grow Your Own roundup, hosted by Girlichef this month:
http://girlichef.blogspot.com/
We should be thanking YOU for this marvelous dish. If this is what you put together in a snap with the season’s last figs, I can’t wait to see what you’ll be offering for Challenge #2. 😎
…sure I knew ya would be there in round 2 🙂 Now, once I’m done with drooling over the figs, I need to figure out challenge 2 myself!
Is a semi-sweet slightly effervescent fruity Italian wine. GREG
Knew I’d see you in Round 2 — and I’m delighted to be included as well. Now get thee in the kitchen and whip up something “classic” “outside your comfort zone”. I’m waiting!
Looks delicious! What kind of wine is lambrusco? Is it a port?
And congratulations on making it to the next round!!!