V-Day in C-town Part Two, The Main Course

Stout Braised Short Ribs

White Cheddar Polenta

Chocolate Hazelnut Stout Cake

 

 

Blackout-Sam Braised Short Ribs

I name these short ribs in honor of the late mobster, Black Sam. While one of the first heads of the Cleveland Mafia, Big Joe went back to Italy visiting family, Black Sam moved in and took over as head of the family without Joe knowing. He probably shouldn't have done this just as I probably shouldn't have used an $8.00 bottle of beer to braise meat in, but, hey, it is Valentines Day.

I also, just as I'm sure Sam did, "borrowed" a secret weapon (spice) from the other guys on the net. Ancho Chili! It worked but I brought my own "guns" to the party too....can you say leeks, baby?

Play it again Sam!!!!!!!

 

Ingredients

3-4 lbs Short Ribs

Paprika

Ancho Chili Pepper

Salt and Pepper

2 Garlic Cloves, sliced

One Bunch of Leeks, chopped and cleaned very well

Tomato Paste (about 2 tbsp)

2 Bay Leaves

1 Bottle Imperial Stout aged in a bourbon barrel or similar beer

(I used Blackout Stout by Great Lakes Brewing Co)

1/2 c Chicken Broth

1/2 c Beef Broth

1/4 c Balsamic Vinegar

Trim short ribs of any excess fat.

Season with salt, pepper, ancho chili powder and paprika.

Heat a small amount of olive oil in a braiser.
Sear short ribs in batches. Set aside.

Drain any excess oil out of the braiser.

Saute Leeks for a few minutes.
Add garlic and saute another minute.

Add tomato paste, stir well and caramelize the paste a bit.

Add beer, broths and bay leaves.

Place short ribs back in.

Cook uncovered for about 1/2 hour, then cover and cook for another hour or until the short ribs are tender.

When short ribs are done cooking, sprinkle freshly chopped parsley and about 1/4 c balsamic vinegar over everything and stir.

Serve over white cheddar polenta.

 

 

White Cheddar Polenta

Ingredients

1 1/2-2 c Polenta (or medium grind cornmeal)

2 1/2 c Chicken Broth

2 c Milk

2 tbs Butter

1/2 c grated Parmesan

1 c shredded White Cheddar

 

Heat chicken stock, milk and butter in a 3 qt saucepan over medium heat until it simmers.

Stream in grits while whisking vigorously so they don't clump.

Lower heat and cook for about 20 minutes stirring frequently.

Remove from heat. Stir in cheeses. Taste and season with salt and pepper.

Speakeasy Chocolate Hazelnut Cake

(recipe adapted from The New York Times, Sept 8, 2004)

 

Ingredients

1 c Hazelnut Porter (I used Hazelnut Prohibition Pauly from Fatheads Brewery)

10 Tbs Unsalted Butter

6 Tbs Unsweetened Cocoa

2 c Sugar

3/8 c Sour Cream

2 Eggs

1 Tbs Vanilla Extract

2 c Flour

1/2 tsp Baking Soda

Preheat oven to 350 degrees. Butter a 9' spring form pan and line with parchment paper.

In a large saucepan, combine porter and butter. Melt butter over medium low heat. Remove form burner.

Add in cocoa and sugar and whisk.

In another bowl, whisk sour cream, eggs and vanilla together. Add the beer mixture.

 Whisk.

Add the flour and baking soda and whisk again.

Pour the batter into your prepared pan and bake about 45 min to an hour until the cake has risen and is firm.

Remove from oven and let cool completely in the pan on a wire rack.

When cooled, slice cake in half horizontally and add filling.

Top with powdered sugar.

Serve with a dollop of fresh whipped cream.

Hazelnut Cream Cheese Filling
1/2 c Nutella

1 8 oz container Whipped Cream Cheese

1 tsp Powdered Sugar
 

Combine ingredients. Use for filling or frosting.
 

 
Happy Valentine's Day!!!!! 

All content and rights reserved. ©2013 Thyme After Time 33