From the Kitchen of Terri N. Bergman
LEVEL: Intermediate (you got this!)
1 Lg Onion
1 Cup Chopped Celery
1 Cup Chopped Carrots
1-2 Red Peppers Coarse Chop
1 Lg Butternut Squash – peeled, seeded and medium Chop (1” cubes)
1 Cup White Wine
2 Cups Chicken Stock
1 Cup Cream
Handful Chopped fresh Parsley (reserve some for garnish)
Handful Chopped fresh Cilantro (reserve some for garnish)
2 Tbsp Amazing Heat
2 Tbsp Amazing Rub (for roasting veggies in oven)
1 Broasted Whole Chicken, remove drumsticks, then skinned, deboned and medium chop of all meat
1 Tbsp Cornstarch
Fresh Rosemary spears (or use 1 tbsp chopped dried rosemary)
Roasted whole Garlic Head (top cut off, drizzle Olive oil, rub or salt n pepper/baked one hour)
1 Large Jar White Northern Beans
1 Large Green Salsa Verde Mild-Medium (your call!)
Lime cut into wedges
Sauté coarsely chopped onion, carrot and celery in olive oil on medium high to soften and wilt. Add 1 cup white wine, let wine reduce and bring up any bits left on pan bottom. Set aside.
Take chopped red pepper and butternut squash and drizzle with olive oil, sprinkle with Amazing Rub and roast in hot over (400 degrees) until browned and roasted/ approx 40 minutes. At the same time/same oven place whole garlic clove, topped and drizzle with Oil, wrapped in foil to cook thoroughly. If you have Rosemary Spears, place on veggies roasting for 10 minutes, they brown quickly – so watch, remove when browned and set aside.
To pan with carrots, celery, etc. now add Chicken stock, Amazing Heat, parsley, cilantro, northern beans and the jar of Salsa verde. Let simmer 30+ minutes, you can then turn heat very low and continue to simmer. Add roasted veggies, chicken chunks, rosemary, garlic (removed from head and smashed), simmer 10 minutes. To finish add cream (with cornstarch incorporated) and stir to thicken.
Add any additional seasonings, salt n pepper….Lime squeeze.
Serve in bowls, with Lime wedge, Sour Cream (if desired), garnish of any remaining herbs.
Very fun and cool to serve in little pumpkin or squash boats….
From the Kitchen of Terri N. Bergman
(Yes, this takes an entire bottle of red wine…and it is absolutely delicious. A celebration meal!)
Inspired by the original recipe posted in Bon Appetit (.com) a decade or more ago!
LEVEL: Intermediate (just brown that meat!)
5 lbs bone in beef short ribs
2 Tbsp. Amazing Rub (original seasoning)
3 Tbsp Olive Oil
2 Onions/med. chopped
3 Carrots/med. chopped
2 Celery stalks chopped
3 Tbsp flour OR (at finish use reserved 1/C red wine with 1 Tbsp Corn starch)
2 Tbsp tomato paste
1 whole bottle (750ml) of Cabernet Sauvignon (or your choice of red)
(Remember the saying, “if you wouldn’t drink it, don’t cook with it”…use a nice bottle!
1 Tbsp of the Amazing Herbes**
2 bay leaves
1 head garlic cut in half (remove at cooks end)
4 Cups Beef Stock
**If you are rocking your own fresh herbs at home – tie Rosemary Sprigs, thyme, oregano in bundle to include in covered bake time, remove all before serving…including garlic halves.
Heat oven to 350 degrees. Season short ribs with Amazing Rub (you can add additional salt/pepper your choice/ rub promotes flavor and beautiful browning)
Heat oil in a large Dutch oven over medium heat, break into 2 batches and carefully brown all sides of ribs. Place ribs in plate as they are browned, pour half of drippings off.
Add onions, carrots and celery to pot and cook over med heat, about 5 minutes. Add flour (if using) and tomato paste; cook with constant stir 3-4 minutes. Stir in all wine, add short ribs and any juices. Bring to low boil/simmer until wine is reduced by half, approx 25 mins. Then, add all seasonings and herbs to pot along with garlic halves. Stir in stock, bring to boil and transfer to oven. (Covered pot)
Cook until short ribs are very tender 2 ½ hours. Transfer ribs to a platter. Strain sauce, spoon fat from surface, season with salt and pepper. Great served over mashed potatoes.