Trim any especially thick exterior fat from short ribs before preparing. Into a container deep enough for wine to completely cover short ribs, place short ribs in a single layer and pour entire bottle of Cabernet Sauvignon. Cover, refrigerate, and let marinate overnight (or minimum four hours).
Cover the bottom of a frying pan or dutch oven with vegetable oil on stovetop over medium-high heat.
Combine flour, salt, and black pepper in a bowl and mix until thoroughly blended. Remove short ribs from marinade. Set marinade aside.
Dredge marinated short ribs through seasoned flour. When oil is hot, add flour-coated short ribs 3 or 4 at a time, turning them every minute or two to sear all sides until brown.
Preheat oven to 200 degrees Fahrenheit.
Set seared short ribs aside. When all ribs are brown, add sweet onion, green onion, and carrots to pan. Cook over medium heat for five minutes or until vegetables soften. If necessary, add another tbsp or two of oil to prevent vegetables from sticking or burning.
Pour in beef stock 1/2 cup at a time, using a wooden spoon to loosen any cooked-on bits of meat or skin from cooking surface. Add coriander seeds, thyme, 1 1/2 cups wine marinade, 1 1/2 cups pomegranate juice, and adjust heat to bring to a boil. Discard remaining marinade. Let liquid boil for 8-10 minutes, then remove from heat.
In oven-safe cooking dish with lid, arrange short ribs in single layer and cover with liquid. Place covered dish in 200-degree oven and cook for 4 1/2 to 5 hours.
Optional: For a thicker sauce, after dish is finished in the oven, remove short ribs from liquid and boil liquid on stovetop to reduce it to desired consistency.
About these ads Leave a comment Posted in Cooking , Recipes Tagged beef , beef short ribs , braised , braising , cabernet sauvignon , dinner , pomegranate , ribs Friday Fourplay: Pizza Hut Doubles Your Sensation, Burritos From Above, Starbucks After Dark, and Trash Imitates Art Imitates Trash Posted on December 21, 2012 | Leave a comment Flavorful World’s Friday Fourplay offers up a bite-sized tidbit of info on each of the four food- and drink-related things we found most interesting each week.
Photo credit: Eater.com Pizza Hut Singapore’s Double Sensation pizza I have seen the future of pizza and I really want Christopher Nolan to make a movie about it. The Double Sensation pizza is a pie within a pie fashioned with two rings of stuffed crust (one stuffed with three cheeses, the other with chicken sausage and yet more cheese) and multiple toppings like smoked chicken, zucchini, and turkey ham, with a cherry on top (I’m not even joking about that last bit.) Available for a limited time, it’s currently being included in some of Pizza Hut Singapore ‘s standard menu holiday specials.
Via Eater Photo credit: Techtripper.com Burritos By Parachute I’ve often lamented, on those days when getting out of bed and getting dressed simply seemed too much tedium to warrant serious consideration, that food doesn’t simply fall out of the sky to assuage my hunger. Thanks to industrious minds at Darwin Aerospace , it seems that it may not be long before it does, and even those who aren’t fans of Mexican food should be able to admit that’s pretty cool. Of course, there may still be some issues to iron out regarding the navigation of unmanned flying machines through residential areas, but what a brave new world that has such burrito accessibility in it.
Via Devour Photo credit: NPR The Salt Trash Imitates Art Imitates Trash Your kitchen trash may be gone, but it is not forgotten. Photojournalist Huguette Roe ’s “Recycle” photo series chronicles our castoff refashionables on their journey from trash bin to recycling center. Having spent the past two years visiting more than a hundred recycling centers in France and the United States, she has through her work offered us the gift of a fresh perspective on food packaging waste and the nature of aesthetic merit found in unlikely places, teaching old trash new tricks in the process.
Via NPR The Salt Photo credit: Starbucks.com Starbucks After Dark Coffee giant Starbucks is growing up just in time to help you wile away the boredom on your next airport layover. Starbucks Evenings , a new restaurant venture aimed at more adult tastes, is already operating in the D.C. area’s Dulles International Airport. In addition to pouring wines and beers alongside their teas and coffees, it also serves up small, shareable plates of savories and sweets. This means that after you’ve finished your Truffle Mac and Cheese or your Artichoke and Goat Cheese Flatbread, you can follow it with the likes of chocolate fondue or rosemary brown sugar-glazed cashews for dessert. That growing swell of silence you’re noticing is the sound of passenger grumbling over lengthy plane transfers (at least those coming through Dulles) diminishing because everyone’s mouths are full.
Via FastCasual.com *Mention of a product, good, or service in a Friday Fourplay posting should not be interpreted as an endorsement either from Anthony Beal or Flavorful World food and drink blog. Vendors are not notified ahead of time that their products/services will be featured, thus Flavorful World will at the time of posting have had no related interactions with said vendors or any sample of their products/services by which to judge them. As such, we have no idea what these vendors are like to work with, or about the quality of their merchandise and are unqualified to vouch for them as reputable. Our Friday Fourplay lists are posted in the simple spirit of our having come across something that looks and sounds engaging, and thinking that perhaps our readers will think so too; no more, no less. With that in mind, patronize these establishments and vendors at your own risk.
Leave a comment Posted in Cooking , Food , Restaurants Tagged burrito , pizza , Singapore , Starbucks Product Review: Glicco’s Pasta Gravy Posted on December 18, 2012 | Leave a comment Reviewer’s Note: Samples of the products discussed here were provided to me for reviewing purposes at no cost.
Photo credit: ElbowFoods.com “Thick and Rich Flavor” promises the label on this product that recently arrived for review in the Flavorful World kitchen. In claiming thus, the label tells no lies.
Having been burned by my share of runny tomato-based supermarket pasta sauces, I found the finely chunky texture of Glicco’s Pasta Gravy oddly comforting on first opening it. The inviting aroma of tomato and herbs was enough to elicit a prompt spoonful tasted right from the jar. When I took it, the first flavor notes to register on my tongue were of oregano and onion.
Intent on testing the product’s versatility in addition to its immediately encouraging taste, I used my sample to make three dishes. My first outing consisted of lamb meatballs baked about halfway to doneness, then covered in Glicco’s Pasta Gravy and placed back into the oven to finish cooking. Next, I moved on to a baked macaroni and cheese (extra sharp white cheddar and fontina) made with a béchamel into which I stirred several tablespoons of the product. After that it was all about spaghetti (selected for a more classic touch) and wilted fresh spinach, simmered in the sauce and topped with diced pork jowl bacon. In each case, not only did the product play nicely with all ingredients present, but with each dish it seemed that a different flavor element of came to the forefront of the gravy. With the meatballs, the strength of the gravy’s onions lent depth to the dish. The sweetness of creamy tomato ruled the macaroni and cheese. When the gravy met my spaghetti, spinach, and bacon, herbal notes like oregano and basil came front and center.
Glicco’s Pasta Gravy seems more like something I would taste in the home of a friend or relative who cooks than something I would purchase and scoop out of a jar. There may exist other pasta sauces that currently can claim greater brand recognition and are more widely available than Glicco’s. However, based on my sampling and the sense of comfort I derived from enjoying something that tastes so homemade, I feel confident that I can go ahead and replace the word “currently” in the preceding sentence with “temporarily.”
Leave a comment Posted in Cooking , Food , Product Review Tagged food , Glicco's , gravy , pasta , sauce Friday Fourplay: NYC’s Coming All-Ice Bar, Regretfully Fiery Peanut Butter, El Bullipedia, and a Tasty Phone App Posted on December 14, 2012 | Leave a comment Flavorful World’s Friday Fourplay offers up a bite-sized tidbit of info on each of the four food- and drink-related things we found most interesting each week.
Photo credit: New York Times Diner’s Journal All-Ice Hotel Bar Coming to NYC Hilton It will be called Minus5° Ice Bar and feature tables, chairs, and even lounges and glasses carved from frozen New Zealand Artesian well water. When it opens next Spring though, don’t go there hungry, as it will serve no food. Its drinks-only menu will feature vodka as the specialty libation, with beer and others also available. If you’re willing to dress warmly and spend some dollars above the cost of your drinks, you can purchase various package deals, some including drinks and photos of the place. Insert your own “cold comfort”-themed joke here. There are just too many skating around inside my head for me to decide on just one.
Via New York Times Diner’s Journal Photo credit: Firebox.com Ghost Pepper Peanut Butter How aptly titled Instant Regret Peanut Butter is depends on how spicy you like your PB&J. Said to pack 10,000 times the wallop of Tabasco, it rates more than 850,000 Scoville units, making it seem more like an instrument of vengeance than something to be eaten for pleasure. It does, however, intrigue and disturb me in equal measure, as have many of the most delicious things I’ve ever tasted, so in that regard it could be well worth a try.
Via Devour Photo credit: The Braiser Ferran Adrià’s El Bullipedia Those wondering what renowned chef Ferran Adrià has been up to since closing his famed restaurant El Bulli in 2011 need wonder no more. He recently shared an exclusive look at El Bullipedia , the project in which he’s been immersed since that time. Aimed at assembling all the culinary know-how in a single global database edited by chefs, it will let users navigate not only ingredients’ histories, but also creative usages. I can hardly wait, and in that regard, I’m sure I’m far from alone.
Via The Braiser Photo credit: NPR The Salt Fair Restaurant Staff Treatment App Based on a national diner’s guide compiled by the non-profit Restaurant Opportunity Centers United, this phone app evaluates restaurants in a manner and according to criteria that are certain to be valuable to diners everywhere. It rates restaurants according to which ones pay above minimum wage, provide paid sick leave, and which offer promotion potential. If the thought of your restaurant staff working while sick concerns you like it does me (apparently roughly 50% do just that), then this could be worth the download, if only for the pre-written Twitter message available for sending to low-scoring establishments by patrons.
Via NPR The Salt *Mention of a product, good, or service in a Friday Fourplay posting should not be interpreted as an endorsement either from Anthony Beal or Flavorful World food and drink blog. Vendors are not notified ahead of time that their products/services will be featured, thus Flavorful World will at the time of posting have had no related interactions with said vendors or any sample of their products/services by which to judge them. As such, we have no idea what these vendors are like to work with, or about the quality of their merchandise and are unqualified to vouch for them as reputable. Our Friday Fourplay lists are posted in the simple spirit of our having come across something that looks and sounds engaging, and thinking that perhaps our readers will think so too; no more, no less. With that in mind, patronize these establishments and vendors at your own risk.
Leave a comment Posted in Bar/Lounge , Cooking , Food , New York City Tagged braiser , devour , El Bulli , Ferran Adria , Friday Fourplay , ghost pepper , ice bar , peanut butter , phone app Guest Post: Kheer With Berries by Shrimoyee Chakraborty Posted on December 11, 2012 | Leave a comment Kheer with Berries by Shrimoyee Chakraborty The influence of Indian food in the West is massive where there are Indian restaurants in every neighborhood, people love curries and try to make it at home. To an extent where they say that Curry is the most popular dish of Britain. But Indian food is not all about curries; there is a wide range of Indian food, which is obvious because of the sheer size and diversity of India.
Photo credit: Shrimoyee Chakraborty It’s the festive season and Christmas is round the corner so I’ve decided to make an Indian Desert because not many people are familiar about the various mouth-watering deserts we have in India. The desert recipe I am going to share here is one of the most popular dish in India called Kheer, which originated in Northern India and then other parts of India came out with their own versions of it. The primary ingredient for Kheer is full fat milk and then its up to the person cooking to add their individual touch to it.
Ingredients:
500 ml full fat milk 2 dried bay leaves 3 cardamoms crushed 15 cashews crushed/broken/whole 15 raisins Handful of Almond flakes 1 cup of sugar 2-table spoon honey ¼ cup whipped fresh cream (double)
¼ of lime/ lemon 1-tablespoon condensed milk 5-6 strawberries Handful of blueberries Method:
Photo credit: Shrimoyee Chakraborty Sauté the cashews, almond flakes, bay leaves and cardamom in a heated pan for about 40 seconds.
Add the milk to it and bring it to boil, keep increasing and reducing the heat as the milk starts boiling. Don’t leave the room because milk can always overflow once it starts boiling. Keep boiling the milk till it slowly gets a pinkish/yellowish color and gets thick.
Add the sugar into it and keep stirring.
Add the condensed milk, honey and keep stirring by now the milk should be thicker and creamier.
Add the fresh whipped cream to make the milk even thicker and then add the raisins.
Finally when the milk has reduced the ¼ of what it was add the juice of ¼ of a small lemon to it to change the liquid texture.
Taste and see if you want to add more sugar and your dish is ready to be served.
