Last night was a slow braised short rib with mushrooms in a rich brown gravy, mashed potatoes and steamed broccoli. Tonight was shrimp with veggies stir fry over rice. It was so/so. I always have trouble coming up with a suitable simmering sauce. I tried lime juice with butter, Worcestershire sauce, sugar, salt , garlic and cilantro. Any other suggestions?
I don't know cuatros-gatos but your slow braised short ribs sure sounds good! Do you you like peanut-ginger-sesame-garlic-soy? Also, we pre-treat our shrimp in a brine mixture that plumps them up and makes them crispier when you saute them ( no mushy rubbery shrimp): 1 lb shrimp 1t salt 1/4 t baking soda for no more than an hour. 15 min to an hour but no more. The salt keeps the shrimp nice & moist & the baking soda makes them firm. Here's the link: https://www.seriouseats.com/2015/10/how-to-cook-shrimp-grill-poach-stir-fry-saute.html Here's what I did with the chicken tonight: Tomorrow I'll try opening up that frozen homemade pot pie and adding more chicken to it. I like MG's idea of leaving the pie crust seam intact and just cutting the lid off in a circle.
I like the looks of your spread, Cayu. It honestly is mouth-watering to look at. It helps that all the components are dearly loved by my tastebuds of course. Wink. 4G—I am with Cayu: your short rib dish sounds seriously delicious. BTW, we watched the finale of “Masterchef Australia” last night and one of the contestants made short rib. I was thinking that it looked a bit like prime rib as she was cutting it up after removing them from the pressure cooker. We may have short ribs here, but it will have a different name. Can someone tell me about short ribs?
https://www.saveur.com/article/Kitchen/Flanken-Cut-Beef-Short-Ribs/ Not sure but this may help Sjoerd !
Thanks Mart. I may have to look into this here. I do not have a pressure cooker though. But don’t the cuts look juicy. This is a new meat for me.
No need for a pressure cooker,, I have one but never use it ! I used a diluted brown gravy mix with celery, onions ect added ! A bit of red wine and whatever seasonings you like ! It just takes a long slow simmering process ! Just cook on your stovetop or in the oven ! 300 degrees until fall off the bone tender !
I agree with mart, a pressure cooker isn't necessary, might be better without one. Just a long braise on the stove or oven. Sere the meat first.
Thanks to you two kitchen princesses. I shall be trawling the internet for info about this. If I can convince the Bride is another question .chuckle.
Would be good for a stay at home rainy day ! Hot rolls or like a Yorkshire pudding to go with it ! Some type of salad and it would be perfect !
BTW, I did "operate" on the chicken pot pie that didn't have enough chicken in it. The incision didn't come out so well, but the pot pie did taste a lot better with more chicken inserted under the crust. The patient, needing more chicken. The scalpel. Additional chicken to be inserted. Opened cavity. Chicken inserted. Finished hack job!
Chicken with chickpeas, raisons, onions, broth & wine. Over brown rice with a side of broccoli. It was good. And we have enough for lefts overs.
Well, that was a rough-‘n-ready operation but the results look great, list of ingredients and sides to boot. Well done you.yum.
Chuckle! Apparently, yes. But "they" didn't make off with any secrets. Other than the recipe of course.
