Sterling Burpee's Bourbon Glazed Short Ribs
by Kelly Carter,
Posted: 2006-11-14 13:12:13
Bourbon Glazed Short Ribs with Sweet Potato Soufflé and Mustard Greens
Short Ribs
Serves 6
4oz bone in short ribs
5 ea fresh thyme sprigs
5 ea fresh garlic cloves
5oz red wine
5 oz Makers Mark bourbon
1 quart demi glaze (or rich brown sauce)
1 cup of your favorite BBQ sauce
3 oz olive oil
Kosher salt & pepper to taste
1. Place a pan in a 350-degree preheated oven. Sear the short ribs on top of the stove in the very hot olive oil.
2. After the short ribs are brown on both sides (both bone ends) deglaze the pan with the Makers Mark and red wine; reduce by 1/2.
3. Add remaining ingredients simmer for 15 minutes cover with foil or lid and place in the over at 350 degrees for 45 minutes.
Sweet Potato Soufflé
6 ea fresh sweet potatoes
¼ Butter stick (sweet)
Pinch cinnamon
Pinch nutmeg
Salt & pepper
5 oz honey
½ cup of light brown sugar
4 oz Grand Marnier
1. Peel and coat sweet potatoes with brown sugar and melted butter. Roast large sweet potatoes in a 400 degree oven for 20 minutes. Check the doneness after 20 minutes. They should have caramelized slightly; cover with foil and cook 15 more minutes or until done.
2. While the potatoes are in the oven combine all ingredients together. Add the roasted sweet potatoes to a mixing bowl and whip until light and fluffy.
Sautéed Mustard Greens
3 bunches mustard greens clean & cut
Chopped ¼ tea spoon roasted garlic
Pinch red crushed peppers
Salt & pepper to taste
2 oz water
2 oz canola oil
1. In a very hot Griswold pan (the black pan your grandmother used to use for everything) add 2 oz of canola oil then mustard greens. They will start to sound like fire crackers. Don’t be afraid. Add roasted garlic, red crushed pepper and kosher salt. This is a very fast process. While the fire works are going on, turn the mustard greens continually. Add 2 oz of water; cover with a lid and count to 10 and they are ready. Not quite what grand mom use to make but healthier tastier and their awesome. You can use this with collard greens also.
Tip: "It's not how much you do but what you do with what you have. That means if you have a great dish, take that dish and keep doing it well and then build your repertoire. Don't try to do a lot of things because you forget what you were good at. Get something down and work at it. Make sure when you go to parties that people know you for something. That's why you always ask chefs, 'What's your specialty?' because you've got to be known for something. If you're not known for nothing, you're not known."
Find More on Black Voices Health
Short Ribs
Serves 6
4oz bone in short ribs
5 ea fresh thyme sprigs
5 ea fresh garlic cloves
5oz red wine
5 oz Makers Mark bourbon
1 quart demi glaze (or rich brown sauce)
1 cup of your favorite BBQ sauce
3 oz olive oil
Kosher salt & pepper to taste
1. Place a pan in a 350-degree preheated oven. Sear the short ribs on top of the stove in the very hot olive oil.
2. After the short ribs are brown on both sides (both bone ends) deglaze the pan with the Makers Mark and red wine; reduce by 1/2.
3. Add remaining ingredients simmer for 15 minutes cover with foil or lid and place in the over at 350 degrees for 45 minutes.
Sweet Potato Soufflé
6 ea fresh sweet potatoes
¼ Butter stick (sweet)
Pinch cinnamon
Pinch nutmeg
Salt & pepper
5 oz honey
½ cup of light brown sugar
4 oz Grand Marnier
1. Peel and coat sweet potatoes with brown sugar and melted butter. Roast large sweet potatoes in a 400 degree oven for 20 minutes. Check the doneness after 20 minutes. They should have caramelized slightly; cover with foil and cook 15 more minutes or until done.
2. While the potatoes are in the oven combine all ingredients together. Add the roasted sweet potatoes to a mixing bowl and whip until light and fluffy.
Sautéed Mustard Greens
3 bunches mustard greens clean & cut
Chopped ¼ tea spoon roasted garlic
Pinch red crushed peppers
Salt & pepper to taste
2 oz water
2 oz canola oil
1. In a very hot Griswold pan (the black pan your grandmother used to use for everything) add 2 oz of canola oil then mustard greens. They will start to sound like fire crackers. Don’t be afraid. Add roasted garlic, red crushed pepper and kosher salt. This is a very fast process. While the fire works are going on, turn the mustard greens continually. Add 2 oz of water; cover with a lid and count to 10 and they are ready. Not quite what grand mom use to make but healthier tastier and their awesome. You can use this with collard greens also.
Tip: "It's not how much you do but what you do with what you have. That means if you have a great dish, take that dish and keep doing it well and then build your repertoire. Don't try to do a lot of things because you forget what you were good at. Get something down and work at it. Make sure when you go to parties that people know you for something. That's why you always ask chefs, 'What's your specialty?' because you've got to be known for something. If you're not known for nothing, you're not known."
Find More on Black Voices Health
2006-08-29 16:43:14
