Short Ribs cooked in Barolo wine is a delicious version of a ragu. You can make the Short Rib a few days before you serve. This recipe serves 4 with room for leftovers!
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Ahhh short ribs. The tender little pieces of beef that are so juicy and so delicious. We usually smoke them or put them in the pressure cooker but today we grilled them, cut them thin and made a sandwich. The result? Heavenly.
The first smoke of the season is always special but this one was a little more meaningful. We were using our new Mountain Weber Smoker for the first time. As you have seen from past posts we were doing just fine with the regular Weber grill using indirect heat but this summer we are taking it to the next level. These ribs were inspired by a Thai pepper pickle recipe we created using fish sauce, vinegar, lemon grass and Thai chilies. This recipe is hot like most Thai food is so if you can’t handle the heat cut down on the chilies.
One of our favorite appetizers at an Indian restaurant is Chicken Pakora bites. They are light and crispy but very different than your average chicken tenders. As you know from our Chinese Chicken Meatball Soup Danny loves Chickarina soup so we decided to make an Indian version. It turned out great! This soup is the perfect way to enjoy a Fall evening.
This chili is not to be confused with our Arrogant Bastard Chili. This is a whole new thing. We made a roux and cooked our fresh veggies in this to make this dish rich and flavorful. The roux gives the chili its red velvet color. Like any FullBellyBlog dish this is no ordinary dish. This chili is made without beans, hamburger meat, and tomatoes. We used our pressure cooker to speed up the cooking time but if you don’t have a pressure cooker (get one) you can cook this on the stove until the meat is tender.
Danny and I have started playing a new game when we make dinner. It is very similar to the Food Network show “Chopped”. Danny picked out ingredients, presented them, and I had to cook a dish with them. These ingredients weren’t as difficult as you see on the show but this is a great way to challenge yourself to be creative.
Mussels are a great meal because they are cheap, easy to cook, and can be paired with almost anything. Duck and fennel go perfectly with mussels. We cooked our own duck stock then paired it with white wine and vegetable stock. In went the homemade duck sausage and fennel. This was the perfect way to break in our brand new kitchen.
On this beautiful Sunday we made some pizzas to celebrate the end of a great summer. We came up with two completely different toppings. The first one being a ricotta, lemon, basil pizza, which was light but really flavorful. The second being a guanciale mozzarella pizza which was savory and rich. Both are delicious and both are easy to make.