Sunday, June 15, 2014

Smoked Beef Short Ribs

Man and his love affair with fire began over 400,000 years ago (some studies indicate 1 million years ago but let’s not squabble about the minutiae, it was a long time ago.  However, to put it in perspective, the first game of golf was only over 550 years ago).  I digress.   

This Mann enjoyed both fire and golf on his Father’s Day.  After some early temperature control issues, he managed to get the Big Green Egg under control and made us some delicious beef short ribs (recipe courtesy of Kevin Rathbun). 

Whether you call him Dad, Daddy, Pop, Pa, Father, Gigi, or Sir, call him this Father’s Day and tell him how much he means to you.

Happy Father’s Day!!!

Smoked Beef Short Ribs

  1. 1 t garlic powder
  2. 1 t onion powder
  3. 1 t smoked Spanish paprika
  4. ½ t cayenne pepper
  5. ½ t dried thyme
  6. ½ t ground coriander
  7. 1 T kosher salt

Other ingredients 
  1. 4 lbs bone-in beef short ribs, cut 2-2 ½ inches thick
  2. 16 oz lager beer
  3. 2 C chicken stock
  4. 2 C white balsamic vinegar
  5. 4 T salted butter, cubed
  6. Hickory chips 

Green Egg Equipment: plate setter, porcelain coated grid, hickory chips, 9in x 13 in glass or ceramic baking dish (we used a disposable aluminum pan instead)

Preheat the Egg to 200 degrees without the grid.

Place the hickory chips in a small bowl, cover with water and let soak for at least 1 hour.  Drain and scatter over the preheated charcoal. Using barbecue mitts, place the grid on the Egg.

To make the rub, mix all of the dry ingredients together (garlic powder through salt).  Generously rub the short ribs with the spice mix.

Place the ribs on the grid and close the lid of the Egg.  Let the ribs smoke 1 ½ - 2 hours.  Once the short ribs have finished smoking, transfer the ribs to the baking dish. 

Using the grill gripper and barbecue mitts, carefully remove the grid and add the plate setter, legs up, and replace the grid.  Raise the internal temperature of the Egg to 375.

Mix the beer and the chicken broth in a large bowl and set aside.  Place the vinegar in a heavy-bottomed saucepan on the stovetop over medium heat for about 15 minutes, or until the liquid has reduced by half.  Pour the beer and chicken mixture over the ribs.

Cover the dish tightly with aluminum foil; place in the preheated egg for 2 ½ hours or until the ribs are fork tender.

Warm the reduced vinegar over low heat.  Using a whisk, add the butter a little at a time, stirring constantly, until the butter is emulsified.  Do not boil.  Transfer the ribs to plates, top with the sauce and serve immediately.

Monday, June 9, 2014

Shrimp and Corn Chowder

Here is a replay of an 8 year old ordering his burger at Maple and Motor:

Andrew: “I would like a cheeseburger with mustard, please.”
Lady: “Do you want anything else with that: lettuce, tomatoes, pickles?”
Andrew: “A bun.” 

Ahhh… the simple things in life.  Kind of like a good chowder with quality, wholesome ingredients.  My mom’s family is from Corpus Christi so eating shrimp was always part of our visit.  With summer and sweet corn peaking, its the perfect time to combine two favorite foods and flavors.  This chowder has evaporated milk rather than half-and-half (like this corn chowder) which makes this dish (seem) a little lighter for summer.  This recipe was adapted from a Southern Living chowder recipe which included curry and sweet potatoes.

Shrimp and Corn Chowder
  1. 1 medium sweet onion, diced
  2. 2 T olive oil
  3. 2 garlic cloves, chopped
  4. 2 large Yukon gold potatoes (1 lb), peeled and diced
  5. 2 c fresh corn kernels (can vary from 3-5 ears)
  6. 1 14oz can chicken broth
  7. 1 12 oz can evaporated milk
  8. 1 t salt
  9. ¼ t pepper
  10. 1 lb peeled, large raw shrimp
Saute onion in hot oil in a large pot or Dutch oven over medium heat for 5 minutes or until tender.  Add garlic and sauté for 1 additional minute.  Add potatoes, corn, chicken broth, evaporated milk, salt and pepper and bring to a boil, stirring often.  Reduce heat to a simmer and cook for 25 minutes, stirring occasionally, until potatoes are tender. Stir in shrimp and cook for 5 minutes or until shrimp are pink and cooked through. Season with more salt and pepper, to taste.

Sunday, June 1, 2014

The Arboretum’s Gardenlicious Kids Cook-off – Entries due June 8

Gardenlicious Kids Cook-off 

Have you heard it yet?  “I’m bored.”  Are they already getting on each other's nerves?  Then give them a project!  Have your 1st-8th grader find or create a recipe to submit for the Arboretum’s first Gardenlicious Kids Cook-off.  Even if you don’t submit a recipe, join in the fun at the Children’s Adventure Garden and attend the event on Sunday, June 29 from 1-3pm – tickets range from $5-$30.

Young cooks, entering grades 1-8, are invited to enter their culinary creations in this fun, inventive cook-off for children using at least one ingredient represented in the Incredible Edible Garden (i.e., corn, blueberries, carrots, beans, avocados, etc.) in the Dallas Arboretum’s new Rory Meyers Children’s Adventure Garden. Whether as a group representing their school, with a sibling or friend looking for fun or as an individual who wants to exercise his/her creativity in the kitchen, young students throughout the North Texas area are invited to find out what three local food celebrities have to say about their delicious and healthy concoctions. Then, the kids become the jury as they test and critique the offerings of the three celebrity judges. Visit the Arboretum’s website and choose Gardenlicious Kids Cook-off for a list of plants in the Incredible Edible Garden and to sign up to compete. All rules and the contest format are also included on the website. An added attraction to this fun food event on Sunday, June 29 is that guests and contestants will be treated to snacks by our celebrity judges, Kent Rathbun, Scott Gottlich and Lynae Fearing.

If you cannot make it on the 29th, make it to the Rory Meyers Children's Adventure Garden at some point this summer.  It is a wonderful and activity-filled destination for kids of all ages to explore.