Short Rib Stuffed Peppers

Want to try your skills at making one part of the dish the night before- melting off the bone succulent ribs, then remove the meat and stuff them into peppers the next night? It was not an easy task...

About two weeks ago we had dinner with two couple friends from our American Wine Society group at Daryl Wine Bar & Restaurant. Daryl's is based on one simple concept; pairing the most innovative and modern American cuisine with unique and hand selected wines. The menu changes, and it had been a while since any of us had a meal there. I noticed they had this appetizer on the menu- Short Rib Stuffed Pepper.

We all ordered, and the plan was to share every dish six ways.

I felt my appetizer was a little 'short' on flavor. The beef broth they sat in was made from the bones, which was rich and flavorful, but was lacking on flavor in the meat and pepper. My feelings were that if this dish were made in my own kitchen- it would have to be more intense.

One night I slow roasted the short ribs (beef or pork is okay) with my own dry rub recipe. When cooled a bit, I shredded the meat. Once off the bone I added some barbecue sauce, tomato and jalapeno bits, and pumpkin seeds, then it was placed in the fridge over night. I decided not to roast the peppers and remove the skin, as the restaurant had done (careful though, the peppers split when cooking due to over stuffing them), feeling fresh whole Italian peppers would be fine slow cooked in beef broth (broth I made from the bones and juices of ribs).

I slow cooked the bones with carrots, celery, onion, a few spices, and the juices from the slow cooked ribs. Carefully scrapping any marrow and bits from the bones in the final reduction. This was not enough broth, so I added sugar free beef broth to my mix when actually cooking the rice. (next night) Just before the rice was done I added the stuffed peppers and covered the pan. Turning down the heat so not to over cook rice. The rice, broth and peppers melded nicely.

In another pot I sauteed left over rib meat with onion, tomato bits and kale in a dash of olive oil. The combination of the three were wonderful. The pepper flavor rang out through the rib mixture, and pumpkin seeds added a slight crunch.You will have more than enough flavored broth left on the rice (and it does not dog bone), so make sure you spoon some over the plate just before serving.

A NOTE: In case anyone cares, my food has not been so 'pretty' lately. I have not been feeling well (a nasty cold), since hubby keeps bringing germs home the past month, but I also have been busy with my writing, consulting, and had an interview. I am proud to announce a start-up gourmet food company has asked me to come to work this next week in their kitchen. I like the idea of working for someone else for a while. I will head up production.

Hotel Restaurant, A Great Plate?

Melissa @ Sable Minded from our group of New Jersey blogs emailed me a few months back, and explained that she was about to graduate from college with a journalism degree and had landed a job near me. Princeton is the home of The Packet, and she would need a place to call home a little closer than her digs south of here.




















We originally met at a New Jersey Blog Indian Tour months back, and I always like to help when I can. One and one made two, and before you know it we set a date to meet for dinner. She mentioned a friend of hers was the General Manager for a new local restaurant, On The Bone. "Sounds good to me" I wrote in an email response, and we set the date. Friday, dinner at seven o'clock. This place intrigued me, because I also know the hotel manager from the Princeton Corridor Rotary, and he had mentioned the newly owned Double Tree Hotel would be opening a new and trendy eatery in the future.












I am with Melissa on the fact that we avoid hotel restaurants like there's no tomorrow. Sure on vacation breakfast can be, well breakfast. Dinner in the hands of a mediocre kitchen with their menu prices, well dangerous. Sure maybe a fifty-fifty chance, but I am not willing to risk my wallet just to see. Melissa knowing the GM, and being friends with the Hotel Manager gave me the push to go check it out.

Walking in the large rust wooden doors screams steak house, but as you enter into the reception area, you feel like you have stepped into an upscale and contemporary restaurant/bar. The decor is not overwhelming, nor boring. The staff was friendly, and willing to get help with any answers they themselves did not know. One lacking part of the experience was the fact the staff had to ask if he bar had any drink specials. I wanted, and asked for a new drink I read about on SippitySup.com, The Aviation. Melissa was up for that, but they lacked one ingredient mentioned when she googled it on her phone. Disappointed I switched to a dirty martini, and her a cosmo.














Quickly choosing our appetizers and main courses, we were surprised with a large loaf of hot baguette, and a cinnamon sugar butter. Not great for the waistline, but tasted wonderful.
Melissa and I shared a yummy, and chunky Tuscan Black Bean and White Bean Hummus platter with micro greens, and crostini ($3.50).

















Pan-Seared Diver Scallops with a sweet potato puree ($8)- Tasty, perfectly cooked, and had a red sauce that had a kick that added texture to the sweet scallops, and not a bad price either!















'The knives were huge, and I joked about how dangerous it would be to break up with someone over one of their steak dinners!'

Her main course consisted of the Mojo Beef Short Ribs ($21)- succulent and tender. I had the Bone-In Cowboy Ribeye ($37), Medium, and asked it to be placed on the hot spot of the grill for a charred outside. I knew it would come out more on the medium-rare, but sometimes you have to do that with a bone-in cut to make sure it is not undercooked.

















Hubby ordered the All Natural Prime Rib Pork Chop ($22)- Both of ours were perfectly cooked and tender. The all came with a starch and string beans; which were just as tasty! Salads and sides otherwise are ordered, and presented separate on their menu; priced ($3.50 ea).
















Of course I was the only one that had to take half of my 'gianormous' steak home, but sliced the next day, and thrown over some spinach, red onions, and blue cheese dressing; it made for a great lunch for hubby and I.
















We decided to look at the dessert menu, but was brought out a tray instead. Once again I am leary, as that means dessert is not made on site, but let me tell you... We went with the double chocolate cake route, and between the three of us; it was devoured quickly!



















Most all of the food was reasonably priced for the portion size, and our Old Vine Zin ($40) went wonderfully with our meat choices. Two could share a plate, if need be, and the steak was the most expensive item on their menu.

We felt that given another month to work out the kinks of staff training and bar issues, as the kitchen seemed in order; I could see this place making its place on Jersey's top eatery list. Melissa and I decided this would be a great place to meet for drinks in the future, and definitely we would return for dinner!

Moroccan BBQ Short Ribs & A Whole Lot More

Another craving I have had lately is mashed potatoes. So instead of just eating a big plate of them, I decided to make a few other things to compliment them.

Moroccan and BBQ is something I decided would mingle well along with some smoked onion mustard I made. After reading Sippity Sups mustard posts this past week, I thought I would give it a shot. I have made a Chinese Cinnamon BBQ sauce before, and decided on a similar idea with an added twist of mustard with oven baked short ribs. Roasting potatoes, along with a few other vegetables makes for a good potato salad smash and side!















Moroccan BBQ Short Rib Marinade/Sauce-

I smoked the onions the night before the night before...alright'y, did that make sense? Blend equal parts onion/mustard in a small food processor and set aside (thick consistency).

Assemble a mixing cup of-

2 tablespoons garam masala powder
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon ginger
1/4 tablespoons soy sauce
1/2 cup orange juice
1/4 cup brown sugar
1/4 cup of red wine (the rest you drink, as I would)

Marinade the ribs in this solution for up to two hours in refrigerator, or overnight.

Place 6-8 large/fat short ribs in baking dish and spread mustard over the meat portion. Reduce the marinade by 1/3 and pour onto bottom of baking dish gently not to disturb mustard. Bake 300 degrees for 2 1/2 hours on bottom rack. Do not over cook. You want meat to remain in tact for slicing.

Roasted Potatoes, Celery Root, and Onions-

In a baking pan place small whole red bliss potatoes, onions, and quartered celery root; drizzle with olive oil, garlic, paprika, salt/pepper to taste; place on the top rack uncovered for about 45 minutes; until fork tender. Once the vegetables are cool seal them in a container, and place in fridge over night. You will use them for mash potato recipe below.















The next day when meat is still chilled, remove solidified fat from ribs and sauce. Holding the muscle area where the bone was removed begin slicing meat and getting as close as you can to the tough part. Remove the remaining edible pieces of meat, and returned it to a pan. Heat sauce and bits on a slow simmer; cook down the sauce by half, and lay whole slices on top to cook for at least 15 minutes covered allowing to steam a bit more.

Roasted Celery Root Mash Potatoes- Smash half of the potatoes; place the other half and ingredients in food processor. Blend together with 1/2 cup hot cream, 1/4 hot vegetable broth (use sparingly), 1 garlic clove, salt/pepper to taste, and 3 tablespoons butter; blend until desired consistency. Mix smash and puree together and stir till well blended.















Moroccan Smoked Onion Mustard-

I have given this recipe out to only one other person, but if anyone wants it just email me!