Asian-Style Braised Short Ribs

Ingredients:

• 5 pounds beef short ribs, cut into 4-ounce portions
• 1 cup soy sauce
• 1/4 cup rice wine vinegar
• 3 cloves garlic, peeled and smashed
• 1 5-inch stalk lemongrass, halved and smashed
• 1 tablespoon peeled and minced fresh ginger
• 1/2 cup light brown sugar
• 4 cups water
• 1/2 cup sliced green onions, white parts only
• 3/4 teaspoon crushed red peppers flakes
• 1/4 cup orange juice
• 1/4 cup hoisin sauce
• 2 tablespoons fresh lemon juice
• Jasmine rice, for serving
• 2 teaspoons finely grated orange zest, for serving
• Sliced green onion tops, for garnish (optional)

Directions:

1. Preheat the oven to 350 degrees. In a wide stockpot or dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.
2. Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees.
3. Skim the fat from the cooking liquid and discard. Add the hoisin sauce to the liquid and bring to a boil over medium-high heat. Reduce the liquid until only about 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons orange juice and the lemon juice.
4. Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, or until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the grated orange rind and garnish with the green onions, if desired.

~Recipe from the book Food Network Favorites: Emeril

Chicken & Dumplings

Yields: 6 servings

Ingredients:

• 1 Tablespoon extra-virgin olive oil
• 1 Tablespoon butter
• 2 1/2 pounds skin-on, bone-in chicken pieces
• Salt and freshly ground black pepper
• 1 cup chopped celery
• 2 cups diced carrots
• 3 garlic cloves, minced
• 1 1/2 tablespoon fresh thyme leaves (or 1 1/2 teaspoons dried thyme)
• 3 bay leaves
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 10 cups low-sodium chicken broth
• 1 teaspoon sherry

For the dumplings:

• 2 1/4 cups all-purpose flour, divided
• 1/2 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 6 tablespoons (3/4 stick) butter, melted
• 3/4 cup buttermilk, at room temperature
• 2 tablespoons minced fresh parsley, plus more for garnish

Directions:

1. In a large, deep pot set over medium-high heat, melt together olive oil and butter. Generously season chicken pieces with salt and pepper. Brown the chicken on both sides, working in batches so as not to crowd the pot (about 4  to 6 minutes per side). Transfer chicken to a plate and set aside.
2. Add the celery, carrots, and garlic to the pot. Cook the vegetables in the drippings until they begin to soften, stirring and adjusting the heat as necessary, about 5 to 7 minutes. Add the browned chicken pieces, thyme, bay leaves, garlic powder, onion powder, and chicken broth. Bring to a simmer and cook until the chicken is cooked through, about 25 to 30 minutes. Remove and discard the thyme stems and bay leaves. Transfer the cooked chicken to a plate. Remove and discard the skin and bones, shred the chicken, and return to the pot.
3. Ladle 2 cups of the cooking liquid into a large bowl or quart-sized measuring cup. Whisk in 1/2 cup of the flour until smooth. Continuously whisk the contents of the pot while slowly pouring in the flour mixture. Simmer and whisk until slightly thickened, about 8 to 10 minutes.
4. To make the dumplings, in a medium bowl, whisk together the remaining flour, cornmeal, baking powder, baking soda, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in the melted butter, buttermilk, and minced parsley until just combined. With heat reduced to low, drop rustic, tablespoon-sized balls into the simmering broth. Gently stir dumplings one time and then simmer, covered, until the dumplings are firm, about 12 to 15 minutes. Stir in sherry and season the dish with additional salt and pepper, to taste. Serve immediately with additional minced fresh parsley.

*If you don't have buttermilk, measure the amount of milk you need and add a dash of vinegar.

**The addition of sherry at the end of the recipe is optional but I think it really gives a unique and delicious depth of flavor to the soup. Do Not buy "cooking sherry," as it has added salt, etc., and also don't buy sweet sherry. A regular bottle of medium dry sherry is what you are looking for, and it will last indefinitely in the pantry.

~Recipe from fivehearthome.com

Crockpot Beef Stew

Ingredients:

• 2 Pounds beef stew meat (cut into bite-sized pieces)
• 1 teaspoon Salt
• 1 teaspoon pepper
• 1 medium onion, chopped
• 2 celery ribs, sliced
• 2-3 cloves of garlic, minced
• 6 oz can tomato paste
• 32 oz beef broth
• 2 Tablespoons Worcestershire sauce
• 2 cups baby carrots
• 4-5 small red potatoes, cut into bite-sized pieces (about 3 cups)
• 1 Tablespoon dried parsley
• 1 teaspoon oregano
• 1 cup frozen peas
• 1 cup frozen corn
• 1/4 cup flour
• 1/4 cup water

Directions:

1. Combine beef, celery, carrots, onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crockpot. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
2. About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combined. This will add nice thickness to the stew. Next add in frozen peas and corn. Continue cooking covered for 30 minutes.

*I forgot to add the peas and corn but it was still very good.

~Recipe from familyfreshmeals.com