Recipe: Beer-braised short ribs with jalapeño-carrot purée

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Recipe provided by Chef de Cuisine Jeff Aspero of Public House at the Venetian – Originally Published by the Las Vegas Sun

This dinner favorite takes almost three hours to prepare and has many steps, but it’s not so complicated that a seasoned home cook can’t re-create it for a special occasion.

Ingredients and directions for short rib (serves 2-3)

• 2 lbs beef short rib

• 1 cup Deschutes Black Butte Porter beer

• 1 cup red wine

• 3 garlic cloves

• 2 shallots, sliced

• 1 onion, diced

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 2 tbsp tomato paste

• 2 cups beef stock

• 3 sprigs fresh thyme

• 4 tbsp flour

• Olive oil

• Salt and pepper

1. Season meat with salt and pepper, then dredge in flour. Heat olive oil in a pan and sear meat on all sides, about five minutes per side. Set aside.

2. In the same hot pan, add all chopped vegetables and herbs, and allow caramelizing. Once all vegetables are caramelized, add tomato paste and allow to brown.

3. Deglaze pan with red wine and beer and reduce by half. Add beef stock and seared short rib meat and bring to a light simmer.

4. Cover the pan with foil, then move it to a 350-degree oven for two hours, or until tender.

5. Remove meat from cooking liquid and set aside to rest.

6. Strain all vegetables from cooking broth and reduce broth to a glaze. Season with salt and pepper. Serve short rib with reduced jus and jalapeño-carrot purée.

1. In a medium saucepan, add carrots and jalapeños. Cover with chicken broth and milk and bring to a simmer. Allow to cook until carrots become tender, about 20 minutes.

2. Remove from heat and strain liquid from vegetables. Reserve strained liquid.

3. Purée carrots and jalapeños in a food mill or food processor. Add purée back to pan and place over medium heat.

4. Add butter and honey and stir; add reserved liquid if a thinner purée is desired. Season with salt and pepper and remove from heat.

Ingredients and directions for purée

• 3 lbs carrots, peeled and diced

• 4 jalapeños, diced, seeds removed

• 2 cups milk

• 2 cups chicken broth

• 2 tbsp honey

• 1/4 lb whole butter

• Salt and pepper to taste

Mr. Food recipe for Fried Cheesy Pickles

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by WBBJ 7 Eyewitness News Staff   –   WBBJ TV

What You’ll Need:

1 cup mayonnaise
3 tablespoons sriracha
1 teaspoon garlic powder
1/4 teaspoon paprika
10 egg roll wrappers
1 (8-ounce) block Havarti cheese, cut into 5 long slices, then in half lengthwise (like a spear)
1 (24-ounce) jar dill pickle spears, drained and blotted dry
2 cups oil for frying

What To Do:

In a small bowl, combine mayonnaise, sriracha, garlic powder, and paprika; mix well. Refrigerate until ready to serve.
Place an egg roll wrapper on a flat surface. Layer a piece of cheese across the center at an angle, then top with a pickle spear. Lightly brush edges of egg roll with water. Fold one corner of egg roll wrapper up over pickle, then fold both sides over envelope fashion; roll up tightly. Repeat with remaining wrappers, cheese, and pickles.
In a large deep skillet over medium heat, heat oil until hot. Add egg rolls in batches and fry 3 to 4 minutes per side, or until golden. Drain on a paper towel-lined platter.  Serve immediately with dipping sauce.

Purple Carrot’s Jalapeño Popper Potato Skins

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Jalapeño popper potato skins made with non-dairy cream cheese and vegan bacon bits

By Bianca Bahamondes, Editor   –   The Daily Meal

Photo and recipe courtesy of Purple Carrot.

Ingredients

  • 7  Russet potatoes, scrubbed and thoroughly dried
  • 5  Jalapeños, halved lengthwise
  • 2  Scallions, thinly sliced
  • 8  Ounces  Non-dairy cream cheese, softened
  • 3/4  Cups  vegan bacon bits
  • 2  Tablespoons  oil
  • Salt and pepper, to taste

Directions

Preheat oven to 400 degrees.

Using a fork, poke holes in all the potatoes (this will help moisture escape as they cook and yield a fluffier potato). Place the potatoes on a baking sheet and bake until the skins are crisp and you can easily pierce the flesh with a fork, about one hour.

Transfer potatoes to a wire rack until cool enough to handle.

On another baking sheet, toss the jalapeños with 2 tbsp of oil, salt and pepper. Bake in the oven with the potatoes until tender and slightly charred, about 40 to 45 minutes. Once done, chop jalapeño into small pieces.

Carefully slice the cooked potatoes in half lengthwise down the middle. Hold each half in your palm (use a dish towel if they’re still too hot), and using a spoon, scoop out the flesh and add to a large bowl.

Once you’re finished scooping all of the potatoes, lay the skins back on the baking sheet.

To the large bowl, add the non-dairy cream cheese and chopped jalapeños, mix well,  and season with salt and pepper.

Spoon the filling back into the skins and place potatoes back into the oven until lightly browned, about 12 to 15 minutes.

Remove potato skins from oven and top with scallion and vegan bacon bits. Dig in!

Bubba’s 33 Fiesta Dip

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BY

  • 2 cups Beef and Bean Mix*
  • 1 cup shredded Cheddar-Jack cheese blend
  • Fresh Sliced Jalapenos (to taste)
  • 1 cup Chunky Guacamole*
  • ½ cup diced tomatoes
  • 2 Tablespoons sliced black olives
  • Sour Cream
  • Tortilla Chips

Beef and Bean Mix:

  • 1 lb Ground Beef
  • 2 strips bacon, chopped fine
  • ½ cup onions, diced fine
  • 2 tsp minced garlic
  • 1 TBS Chili Powder
  • 1 cup prepared salsa (use your favorite)
  • 1 can refried beans
  • 1 chipotle pepper, chopped fine

Place ground beef and bacon in a large skillet over medium high heat and cook until beef is browned. Use a spoon to crumble as it cooks. Drain off excess fat. Place back on heat, add onions and garlic and cook 5 more minutes. Add remaining ingredients, heat through and simmer on low flame for 15 minutes. Use immediately or cool and reheat as needed.

Chunky Guacamole:

  • 2 Fresh Avocados, ripe
  • 1 TBS Fresh Lime juice
  • ½ tsp salt
  • 2 TBS chopped fresh tomato
  • 2 TBS chopped fresh red onion
  • 1 TBS chopped fresh cilantro

Peel avocados and remove pit. Place avocados in a bowl with lime juice and salt and mash to a chunky consistency. Fold in tomatoes, onions and cilantro with a spatula. Use immediately or place in an airtight container and use within 1 day.

Directions:

Place warm Beef and Bean Mixture in bottom of 2 qt shallow casserole or baking pan

Top with cheese and Jalapeno slices, place under broiler until cheese is melted and bubbly.

Place guacamole in center of dish. Scatter tomatoes and olives around the guacamole.

Place a small scoop of sour cream on each side of the guacamole.

Serve with your favorite tortilla chips! (warm tortilla chips in a low oven for best flavor)

Notes: Easily serves 3-4 guests, you can double quantities and place in a larger dish to serve a larger crowd

Best Bites: Double cheese white queso dip

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By HANNAH KRAMER, AOL.COM

Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!

Stay warm this winter with melt-in-your-mouth restaurant-style queso dip. Made with creamy cheese, hot jalapeños and juicy tomatoes, this double cheese concoction is the perfect game day appetizer. Served with crispy tortilla chips and a refreshing margarita, you’ll be good to go!

blob:https://www.aol.com/f54ef779-3ef2-493e-b159-5a937a24224d

Ingredients

  • 1 cup of half-and-half
  • 1/2 lb of American cheese, shredded
  • 1/4 lb of fontina cheese
  • 2 tbsp jalapeños, diced
  • 1/2 tsp cumin
  • 1/2 tsp nutmeg
  • Salt and pepper
  • 1/4 tsp red pepper.
  • 1/3 cup sliced jalapeños
  • 1/3 cup diced tomatoes
  • Cilantro, diced

Directions

  1. Heat pan over medium heat.
  2. Pour half-and-half.
  3. Mix in half of American cheese.
  4. Stir, stir, stir!
  5. Mix in half of fontina cheese.
  6. Stir, stir, stir.
  7. Finish mixing in American cheese.
  8. Stir, stir, stir.
  9. Finish mixing in fontina cheese.
  10. Stir, stir, stir.
  11. Add jalapeños.
  12. Mix in cumin, nutmeg, salt and pepper.
  13. Sprinkle in red pepper.
  14. Mix, mix, mix!
  15. Let simmer.
  16. Broil in oven for 3-4 minutes.
  17. Garnish with jalapeños, tomatoes and cilantro.
  18. Serve with tortilla chips.
  19. Enjoy!