Guinness-Braised Short Ribs with Cheese-Bacon Grits

Ingredients

for the braised short ribs
3 lbs beef short ribs
1/2 Cup flour
1 teaspoon salt
1 teaspoon pepper
1/4 Cup olive oil
1 medium onion, chopped
1 carrot, chopped
2 stalks celery, chopped
4 cloves garlic, minced
3 Cups beef broth
1 Cup Guinness beer
1/3 red wine vinegar
1 Tablespoon tomato paste
1 Tablespoon brown sugar
1 teaspoon thyme
2 teaspoons chipotle powder

for the cheese bacon grits
1 1/2 Cups milk
1 1/2 Cups water
1 Cup quick cooking grits
1 Cup shredded cheddar cheese
1 lb bacon, crispy and crumbled
1/4 Cup parsley, minced for garnish

Preparation

1. Preheat oven to 300.

2. Pat ribs dry with paper towels.  Combine flour, salt and pepper in a plastic bag. Add short ribs one at time to bag and coat with mixture and set aside.

3. Pour olive oil into a dutch oven. Over high heats, sear short ribs in batches until brown on all sides. When browned, set aside.

4. Reduce heat to medium, add onion, celery, carrot and garlic and fry until soft about 15 minutes.

5. Return short ribs to dutch oven, add beef broth, vinegar, beer, tomato paste, brown sugar, thyme and chipotle powder. Cover, and place in oven and cook until tender about 3 hours.

6. When shorts ribs are done begin making grits by placing milk and water in a 3 quart saucepan over medium heat. Bring to boil, stirring frequently. Add grits slowly, stirring constantly. Lower heat and cook until thick, about 10 minutes. Remove from heat and add 3/4 of the cheese and bacon and stir until the cheese is melted.

7. To serve: place a spoonful of grits in a shallow bowl; sprinkle with more cheese and bacon. Place a short rib on top and drizzle with cooking liquid, and garnish with parsley.

Serves 6

Cornbread Casserole Full of Spice

Ingredients

Crust

4 Tablespoons butter, melted

1 Cup buttermilk

1/2 teaspoon baking soda

1 Cup yellow cornmeal

1/4 Cup sugar

1/2 teaspoon salt

1 egg, beaten

1 (4 1/2 oz.) can green chilies, drained

Filling

5 eggs, beaten

1 Cup milk

Salt to taste

1 teaspoon Cajun seasoning

Few shakes Tabasco sauce
1 Tablespoon Worcestershire sauce

1 lb. bulk pork sausage

1 (14 oz.) can whole kernel corn, drained

1 small onion, chopped

1/2 Cup chopped green bell pepper

1/2 Cup chopped red bell pepper

2 cloves garlic, minced

1 Cup cheddar cheese, shredded

Preparation

1. In large bowl, add baking soda to buttermilk and set aside for 5 minutes.. Add all of the other crust ingredients and mix well. Pour into a buttered 13x9 inch baking dish and bake in a preheated 350 degree oven for 15 minutes.

2. Meanwhile, in large skillet, brown sausage or ground beef, with the Cajun seasoning and Worcestershire sauce and drain excess oil. Add onion, peppers, and garlic, and saute with meat for 5 minutes. Add a little more Cajun seasoning, if desired.

3. In large bowl, combine the eggs, milk, salt and Tabasco. Layer meat and veggie mixture over crust . Top with cheese. Pour egg mixture over the top and bake at 350 degrees for 35 to 40 minutes, or until set. Garnish with sour cream and fresh cilantro or parsley.

Eggplant and Zucchini Lasagna No Noodles

Ingredients

• 1 tub (15-ounce) container Ricotta cheese
• 1/2 Cup grated Romano cheese
• 1 egg, beaten
• 2 garlic cloves, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon chopped fresh Italian parsley
• 2 packages frozen chopped spinach, defrosted and drained 
• 1/2 teaspoon ground black pepper
• 3 Tablespoons Olive oil
• salt & pepper
• 2 large zucchinis, sliced lengthwise 1/4- inch thick
• 1 large eggplant, peeled and sliced 1/4- inch thick
• no-stick cooking spray  
• 26 ounces tomato spaghetti sauce 
• 2 Cups shredded mozzarella cheese, divided
• 1/4-1/2 Cup Parmesan  Cheese

Preparation

1. Heat oven to 400 degrees.

2. Peel the eggplant and zucchinis, then slice into thin strips.  Lay flat on parchment paper lined baking sheets. Brush each side of sliced veggie with 3 tablespoons  Olive Oil and sprinkle with salt and pepper. Bake for 10-15 minutes until slightly crispy.

3. In a large bowl, combine the Ricotta cheese, Romano cheese, egg, garlic, basil, oregano, parsley, spinach, and pepper. Stir to mix well.

4. Lightly spray a 13 x 9- inch baking dish with cooking spray. Spread 1/2 cup sauce on bottom of lasagna pan. Layer 1/2 of total quantities of each: eggplant, zucchini, spinach-ricotta cheese mix, mozzarella cheese, then sauce – in that order. Repeat layers with remaining ingredients. Top with Parmesan cheese.

5. Bake for about 30 minutes. Allow to cool 10 minutes before serving.