Best Stick To The Ribs Barley And Currant Cakes Recipes

Fall-off-the-Bone Short Ribs image

Provided by Aaron McCargo Jr.

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 25

6 (4-ounce) beef short ribs
Kosher salt and freshly cracked black pepper
3 tablespoons grapeseed oil
1 small onion, diced
1 cup dry red wine
1/4 cup balsamic vinegar
1 (14-ounce) can stewed tomatoes
4 cups beef stock
2 sprigs fresh thyme
1 sprig fresh rosemary
4 brioche buns
Kicked Up Cole Slaw, recipe follows
1 (16-ounce) package shredded cole slaw mix
1/2 red onion, sliced thin
2 green onion, sliced
1 red jalapenos, seeded and thinly sliced
3/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons white vinegar
2 tablespoons sugar
Several dashes hot sauce
1/2 teaspoon coarsely ground black pepper
Pinch cayenne pepper
1/4 teaspoon celery salt
Pinch kosher salt

Steps:

Preheat oven to 375 degrees F.
Season the short ribs with salt and pepper. In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well colored and slightly charred. Remove the ribs from pan to a plate and set aside.
Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes. Add the red wine and vinegar and reduce liquid by half. Stir in the tomatoes, stock and fresh herbs. Add the short ribs and cover the pot. Put in the oven and cook until meat is fork tender, about 90 minutes. Remove from oven, transfer the short ribs to a large bowl and shred the meat. Assemble the sandwiches on brioche buns with slaw. Skim the fat from the cooking liquid, strain into a serving bowl and use for dipping the sandwiches.
In a large bowl, mix together all ingredients. Allow to sit in refrigerator for 30 minutes before serving. Serve on top of sandwiches.

Egg

Provided by Food Network

Categories side-dish

Time 56m

Yield 4 servings

Number Of Ingredients 13

1 cup packaged egg barley or 1/2 recipe Egg Noodle Dough (Varenikes), recipe follows
3 tablespoons olive oil
1 medium onion, minced
2 cloves minced garlic
1 carrot, cut into 1/4-inch dice
1 parsnip, cut into 1/4-inch dice
1/ 2 pound cremini mushrooms, sliced 1/4-inch thick
2 cups all-purpose flour
1 large egg
1 large egg yolk
1 tablespoon vegetable oil
1/2 cup water
Egg wash (1 egg mixed with 2 tablespoons water)

Steps:

Roll out pasta dough 1/4-inch thick. With a pizza wheel and ruler, cut into 1/4-inch strips. Let the pasta dry a little, and then cut it into 1/4-inch squares with a knife. Boil until tender. Drain.
In a saute pan, heat the olive oil. Brown the onions, then add the garlic, carrots, parsnip, and mushrooms. Cook until barely tender. Add the pasta and heat through.
Put the flour in a mixing bowl, and make a well in the center. Mix in the rest of the ingredients to form a soft dough. Knead until elastic. Form into a disk and wrap with plastic. Refrigerate for 1 hour to relax.

Bumpin' Chicken and Dumplings image

Provided by Aaron McCargo Jr.

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

Butter, for baking dish
1 (12-ounce) package potato gnocchi
1/4 cup extra-virgin olive oil
4 tablespoons minced garlic
1 tablespoon red pepper flakes
1 (28-ounce) can diced tomatoes, strained
1 1/2 tablespoons kosher salt
1 tablespoon cracked black pepper
1/4 cup chopped fresh parsley leaves
1 (3 to 4 pound) roasted chicken, diced
8 ounces smoked mozzarella, cut in small cubes
4 tablespoons grated Parmesan, divided
Basil leaves, chiffonade, to garnish

Steps:

Preheat the oven to 400 degrees F. Lightly butter an 8 by 8-inch baking dish.
Cook the gnocchi according to package directions.
In a large deep saute pan over medium-high heat, add the oil. Stir in the garlic and red pepper flakes and cook until the garlic begins to brown, about 1 to 2 minutes. Add the tomatoes, salt, pepper, and parsley. Reduce the heat and bring to a simmer. Add the gnocchi and chicken. Toss well to combine. Mix in the mozzarella and 2 tablespoons of the Parmesan. Pour the mixture into the baking dish and sprinkle with the remaining Parmesan. Bake until the cheese is melted and nicely browned, about 15 to 20 minutes. Remove the dish from the oven, garnish with the basil leaves and serve.