Sunday, October 30, 2011

Sunday Leftovers: Volume 03: Issue 50

( #SundayLeftovers )

Howdy true be-loggers, welcome to Sunday Leftovers! It isn't Halloween yet and my teeth are already rotten with candy residue. The weather has been kind of nuts and I have friends that might be out of power for a week. A WEEK. What the heck is going on in the East Coast? I am already missing California. I type this between bouts of throwing stuff out of my fridge, so literally, lets see what is leftover...

[The Back Window]

CREDIT: The Decemberists - The Calamity Song

[Recipe of the Week: Mario Batali's Braised Short Ribs ]
Credit: Esquire


Short Ribs:
¼ cup extra virgin olive oil
5 pounds boneless beef short ribs, cut into eight to ten 2-by-4-inch pieces
Kosher salt and freshly ground black pepper
½ cup chestnut flour
4 carrots, peeled and chopped into ¼-inch dice
3 Spanish onions, chopped into ½-inch dice
12 garlic cloves
Two 12-ounce bottles chestnut beer (or use any Dogfish Head beer)
2 cups basic tomato sauce (for quick results, try my Mario Batali pasta sauces by Gia Russa)
2 cups Brown Chicken Stock
1 bunch fresh thyme sprigs and
1 bunch fresh rosemary sprigs, tied together with kitchen twine

• Leaves from 1 bunch fresh Italian parsley
• Zest of 2 lemons, removed with a vegetable peeler and cut into julienne strips
• 4 ounces fresh horseradish, grated


Preheat the oven to 375 degrees F.

In a large, heavy-bottomed ovenproof skillet or Dutch oven, heat the olive oil over high heat until smoking. Season the short ribs aggressively with kosher salt and pepper, and dredge them in the chestnut flour, shaking off the excess. Place them, 5 at a time, in the hot oil and sear until deep brown on all sides, about 15 minutes per batch. Transfer the short ribs to a plate and set aside.

Add the carrots, onions, celery, and garlic to the skillet and cook over high heat until browned and softened, 6 to 7 minutes. Season the vegetables with salt and pepper, and stir in the chestnut beer, tomato sauce, chicken stock, and herb bundle. Scrape the bottom of the skillet with a wooden spoon to dislodge the brown bits, and bring the mixture to a boil. Return the short ribs to the skillet, cover, and place it in the oven. Cook for 2 hours.

Uncover the skillet and continue to cook for 30 minutes, or until the meat is fork-tender. Remove from the oven and use a ladle or a kitchen spoon to skim the fat from the braising liquid.

To make the gremolata, combine the parsley, lemon zest, and horseradish in a small bowl, and toss loosely by hand.

To serve, place the skillet on a cutting board or trivet on the table, and serve the gremolata on the side.

[DIY of the Week: Disk Defrag]

After another call for help this weekend, I thought I would share this. Defragging is important for your computer, especially if you are running Windows XP. One of my favorite websites (Lifehacker) has a breakdown of the best defrag tools out there. Check it out.

Lifehacker: Best Defrag Tools

[Video of the Week]


Thanks for reading this week. I have a few articles about my time at MacMurray farm and Frei Brothers coming up soon. I might also do a few review posts to sprinkle throughout the week. If you need to reach me, you can do so here. As always, don't take shit from anybody.

Smell You Later,
~ Joey

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