Beef Short Ribs with Blackberry Mole

I became obsessed with making this after seeing it on a menu.  Notice I didn't say I ate it.  No, we didn't order it, but I couldnt get it out of my head.  I had to have it.  I found a recipe for short ribs and modified it to fit my needs.  This is a bit funny because I have never even eaten short ribs.  But I knew I could guess what they should taste like.

The mole became very easy after I mentioned it to some foodie friends and one had a recipe that was perfect (Thanks Susan!)  So to the kitchen I went.  I made the mole a day early and also pickled a red onion for garnish.  I cooked the short ribs slowly in the crockpot, throwing together a slaw and a corn spoonbread during the final hour.

The beef was tender and falling off the bone.  The mole was deep and chocolaty with the blackberries lending thier own sour notes.  And while I will never know how it compares to the restaurant version, we loved it and that is all that matters

Beef Short Ribs

2 tablespoons rich-tasting pork lard or vegetable oil
2 generous pounds bone-in beef short ribs
1 large white onion, sliced
6 garlic cloves, peeled and finely chopped
1 12 ounce bottle brown ale
1 14 ounce can diced tomatoes, fire roasted are preferred
Salt
1 t dried epazote
1 t dried Mexican oregano

In a medium-large (4- to 6-quart) pot heat the oil over medium-high. Lay in the short ribs in a single, uncrowded layer. When browned on one side, about 5 minutes, turn them over and brown the other side, 3 to 5 minutes more. Remove to a plate and tip off all but about 1 T oil.

Set the pan back on the stove and reduce the heat to medium. Add the onion and cook, stirring frequently, until golden, about 5 minutes. Add the garlic, stir for another minute, then add the tomatoes with their juice and the beer. Stir occasionally until the tomatoes have softened, 3-4 minutes Stir in the salt and the herbs.

Pour the tomato mixture into the bowl of a crockpot.  Lay the beef into the sauce, spooning some over the top. Cook on high for 1 hour then turn down the heat for another 2-3 hours.  Additionally cook on low for 5-6 hours.

Serve with Blackberry Mole (Recipe from Sneezles)

4 dried pasilla, stemmed and seeded
4 dried New Mexico chiles, stemmed and seeded
1 medium onion, chopped
1 garlic clove, chopped
2 medium tomatoes, peeled, seeded and chopped
1 cup fresh blackberries
2 tbs sesame seeds (I like to toast them)
1/2 cup almonds
1/2 corn tortilla, torn into pieces
1/4 cup raisins
1/4 tsp ground cloves
1/4 tsp ground cinnamon(I don't use Vietnamese here)
1/4 tsp fresh ground coriander seeds
3 tbs olive oil
1 cup chicken stock
2 oz bittersweet chocolate or 2 tbs baking cocoa

1. Combine the pasilla through the coriander in a blender and purée until smooth.

2. Heat oil in a large skillet, sauté the purée in hot oil for about 10 minutes, stirring frequently. Add stock and chocolate; cook over very low heat for about 45 minutes, stirring occasionally.

Corn Spoon Bread

I am on a search to find the perfect sweet corn bread.  It doesn't have the texture of traditional because it is much more moist.  But it does have the texture because it is corn bread.  I had this bit of perfection years ago in a Southwestern restaurant and I have been searching for it ever since.

Good thing I love doing recipe research!  So this spoonful, while good, isnt it.  It is too "eggy" and not bready enough, and it doesnt have the sweet taste to satisfy this particular craving.

But this dish was good, easy to make and goes great with short ribs!  So until the next corn bread experiment...

Corn Spoon Bread (Inspired by Paula Deen)

• 1 cup milk
• 1/3 cup yellow cornmeal
• 1/2 teaspoon kosher salt
• 1 cup canned corn kernels, drained
• 1/2 cup chopped green onions
• 2 large eggs, lightly beaten
• 2 tablespoons butter, cut in small pieces
• 1/8 teaspoon ground red pepper flakes

Preheat the oven to 400 degrees F.


In a medium saucepan, whisk together the milk, cornmeal, and salt. Cook over medium-high heat, stirring constantly, until mixture has thickened, about 5 minutes. Stir in the corn and the green onion.

Temper the eggs by slowly whisking some of the hot milk mixture into the beaten eggs. (the milk mixture will be thick) Stir the tempered eggs into the milk mixture.

Pour the mixture into a 1-quart baking dish. Top with pieces of butter and sprinkle with the red pepper flakes. Bake for 25 to 30 minutes or until center is set. Remove from the oven and serve immediately.

Bo and Kim's CSA Adventure - Kohlrabi

I really love slaw.  I know you have heard that before but it is true.  It is the perfect combination of salad and refreshment, healthy crisp veggies meeting a dressing and sitting until they become perfect partners and perfect friends.

This slaw was a totally new concept for me.  I have never used kohlrabi before but I was intrigued when it was part of my CSA box and when I did a search and found several kolrabhi slaws, well I was sold.

Dont be tempted to use red apples in this recipe - they would provide a pretty color contrast but the sour flavor of the granny smith provides such a lovely contrast to the duller kohlrabi and sweetness of the raisins

It isnt the more exciting salad I have ever had, but it was fun to try.  If kohlrabi shows up in your CSA box or in your grocery cart, I recommend you try it like this!

Kohlrabi Slaw

4 kohlrabi, peeled and cut into chunks

2 Granny Smith apples, NOT peeled, cut into chunks

1/2 cup raisins

1/2 sunflower seeds

3/4 cup mayonnaise, greek yogurt or a combo

2 T apple cider vinegar

2 T sugar

Salt and Pepper to taste

Chop the kohlrabi and apple together in a food processor.  Place in a large bowl with the raisins and sunflower seeds.

In a small bowl mix the mayonnaise, yogurt, vinegar and sugar.  Mix in to taste (I rarely use all the dressing called for in a recipe).  Add salt and pepper to taste.

Refrigerate at least 2 hours to let the flavors meld.

Tupelo Honey Cafe Slaw

If you know me you know I love a New Cookbook!  Well this one is from a restaurant in Asheville, NC (my favorite place!)  The restaurant is Tupelo Honey Cafe and the the cookbook has the same name.  The restaurant has great Southern favorites with new and exciting twists.  It is a great book and I highly recommend it.

Well if you know me you also know I love slaw.  as soon as I saw it in the new book I decided it would be the first recipe I would try.  It is interesting - and by that I mean it is different from any other recipe I have tried.

Part of the fun is a slight hint of sweet from the ketchup, making it almost like a 1000 Island dressing.  Like most slaws this one is very forgiving so switch things around if you like.  Add more ketchup or less mayonnaise.  Double the stone ground mustard and dump the dijon.  Whatever you do decide, make the choice to try this recipe.

And speaking of Asheville, my blog and I will be on vacation from July 7 through July 21.  Have a great holiday and happy eating!

Tupelo Honey Coleslaw

From: "Tupelo Honey Cafe; Spirited Recipes from Asheville's  New South Kitchen" 

4 cups shredded green cabbage (from 1 medium cabbage)
2 cups shredded red cabbage (from 1 small red cabbage)
1 cup peeled, shredded carrot (about 2 large carrots)
2 tablespoons red wine vinegar
4-1/2 teaspoons ketchup
5 tablespoons sugar
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons stone-ground mustard
1/8 teaspoon hot pepper sauce
4-1/2 teaspoons Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 cup canola oil

Combine the green cabbage, red cabbage and carrot in a large bowl. 

In a separate bowl, combine the vinegar, ketchup and sugar, and stir until the sugar is dissolved. 

Put the vinegar mixture in a food processor and add the mayonnaise, Dijon mustard, stone-ground mustard, hot pepper sauce, Worcestershire, salt and pepper. Blend and slowly drizzle in the canola oil until the mixture is emulsified. 

Combine the vegetables with the dressing, adding the dressing a little at a time until it suits your personal slaw-to-dressing ratio. Any leftover dressing can be refrigerated in an airtight container for 1 week.