Feb 11th Recipe - ABC 33/40 - Birmingham News, Weather, Sports

Feb 11th Recipe

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Golden Beet & Medjool Date: Toasted Walnut & Ricotta Salata

Caramelized Beef Short Rib: Stone Ground Grits, Slow-Simmered Collards

 

Golden Beet and Medjool Date (serves 4):

-4 large golden beets

-1 cup Medjool dates (pitted)

-1/2 cup walnuts (toasted)

-1/2 cup ricotta salata

-Extra virgin olive oil

-Salt and pepper

 

  1. Preheat oven to 350°.
  2. Place beets in a pan and add 1" water.
  3. Cover with foil and roast at 350¢ª until tender (1-2 hours depending on size of beets).
  4. Once cooked, remove skin from beets while hot by rubbing with a kitchen towel.
  5. Slice beets as thinly as possible (mandoline works best).
  6. Arrange beets as the base on an oval plate.
  7. Drizzle with extra virgin olive oil and season with salt and pepper.
  8. Crumble ricotta salata over beets.
  9. Add walnuts and dates and serve.

 

 

Caramelized Beef Short Rib with Stone Ground Grits and Slow-Simmered Collards (serves 4):

 

Beef Short Rib:

-4 6oz. pieces of beef short rib

-1 quart mirepoix (equal parts chopped celery, carrots and onions)

-2 quarts veal stock

-2 cups red wine

-Vegetable oil

-2 bay leaves

-2 dried red chilies

-Salt and pepper

 

  1. Preheat oven to 300°.
  2. Season short ribs with salt and pepper on both sides.
  3. Brown short ribs on both sides in oven-safe pan over high heat with hot oil.
  4. Remove ribs from pan and turn heat to medium, then add mirepoix and caramelize.
  5. Once caramelized, deglaze the pan with red wine and reduce by half.
  6. Add veal stock, bay leaves and chilies and bring to a boil.
  7. Place ribs back in the pan, making sure to cover them with the liquid (while hot).
  8. Cover pan with foil and cook in 300¢ª oven for 2 ½ -3 hours.
  9. Reduce 1 cup of the braising liquid to 2oz. and save for plating.

 

Slow Simmered Collards:

-1 bunch collards

-1/4 pound bacon, diced

-1 yellow onion, sliced

-2 cups chicken stock

-2 cups water

-1/4 cup cider vinegar

-1 tablespoon sugar

-Salt and pepper to taste

 

  1. Clean and roughly chop collards.
  2. Render bacon in large pot.
  3. Add onion and cook until translucent.
  4. Add 1 cup chicken stock, 1 cup water, cider vinegar, and sugar to the pot.
  5. Bring to a boil.
  6. Add collards, cover and simmer, adding more chicken stock and water as needed.
  7. Finish with salt and pepper.

 

Grits:

-1/2 cup stone ground grits

-2 cups whole milk

-1/2 tablespoon chopped thyme

-1 tablespoon butter

-Salt and pepper to taste

 

  1. Bring milk just to a boil and add grits and thyme.
  2. Whisk continuously until grits thicken.
  3. Turn down heat and cook 8-10 minutes, whisking occasionally to avoid lumps.
  4. Finish with butter.

 

To Plate:

Put grits in center of a plate with portion of collards on the side. Place short rib on top, pour reduced braising liquid over short rib, grits, and collards.