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A Beginners Guide to Chinese Cookery
Introduction
When I first ate Chinese food in the UK in the 1970s, it was really quite unappealing. Everything came in a gloopy sauce and seemed to taste the same, due to the overuse of monosodium glutamate, supposedly a flavour enhancer but in...
Aging Gracefully
When a zinfandel or merlot (and most red wine) is young, generally within 3-5 years of the vintage date on the bottle, it shows a lot of deep purple color, intensive fruit in the nose, somewhat hot alcohol to the taste and less overall smoothness...
Grigio or gris, this is a great white wine
One of the most popular imported wine styles in America is Pinot grigio. Nearly all of the Pinot grigio consumed in the US comes from Italy, but as we shall see this is likely to change soon. Pinot grigio is very popular with consumers, but it...
Learn To Deal With the Wine Steward in Restaurants
Ordering wine in restaurants is an essential step in 'enjoying your dining experience. You will find that there 'are two types of restaurants serving wine: simply, those 'that have a poor wine service and poor wine selections, 'and those that...
Sauces Used in Asian Cooking
The sauces used in Asian cooking can be intimidating and confusing when standing in the grocery store. Here is a simple guide to help with what flavors are found in each sauce and what dishes these sauces work best in.
Soy Sauce: This is a brown...
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Braised Garlic Short Ribs with a Red Wine Tomato Sauce
Braised Garlic Short Ribs with a Red Wine Tomato Sauce Prep
Time: 20-30 minutes Cook Time: 2-2½ hours.
Serve with: Mashed potatoes, rice or egg noodles and sautéed
zucchini. Dessert: Dulce de leche ice cream with toasted almonds.
2 lbs. beef short ribs (seasoned) 15 cloves of garlic (whole) 1
lb. onions (medium diced) 1 stalk of celery (medium diced) 1
each carrot (peeled, medium diced) 14 oz. can of tomato sauce 2
beef bouillon cubes 12 oz. red wine (Cabernet, Merlot, or Table)
Season short ribs liberally with salt and black pepper, and rub
lightly with olive oil, in a 5quart capacity (heavy gauge) sauce
pan. Sear ribs on all sides on medium high heat.
Remove ribs. Add a couple of ounces of olive oil. Add garlic,
onions, celery, and carrots. Brown vegetables
until edges are
nicely caramelized. Add red wine and bouillon cubes and bring to
a boil making sure to scrape bottom and sides to loosen fond.
(Editors note: That's Chef Phil's fancy way of saying scrape the
stuff off the sides.) Add tomato sauce. Bring to a boil. Add
ribs. Put in a 300° F oven and cook 2-2½ hours.
Remove ribs. Strain off vegetables and serve with
mashed-potatoes, rice or egg noodles and sautéed zucchini.
Enjoy.
Makes 4 servings.
About the author:
Phillip V. Denfeld has been an executive chef for nearly 30
years at various 5-star hotels and restaurants across the
nation. He is currently a culinary instructor living the in the
South Florida area and writes exclusive recipes for http://www.cigar-review.com
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