Paprika Short-Rib Beef Stew

 Aw... Autumn is in the air! So pulling out the cozy  Autumn recipes and  let's see what's in the freezer...
Short Ribs it is!
I'm blessed with many friends who share recipes, this is Autumn all on plate! Thankful for dear friends, today, tomorrow and always! Thank You Connie,dear friend!

As I was  setting up the  ingredients, chopping away. Got my pepper grinder out, grinding away. Oh what a mess! There's GOT to BE a BETTER WAY to measure this pepper!

 Thinking...wait a minute! I  have a different, neater way to measure pepper out! Look what I found at my shopping excursion to Ikea! These cute lil bowls, I had to have! And they were really, I mean really reasonable! They come in a pack of 4. Came in handy as you can see when using your pepper grinder!

Hope you try this Autumny dish, and remember to add to your Ikea list these cute lil' bowls. Can't wait to see what else  we can do with them! Share your ideas if you pick these cute lil things up!

Connie's Paprika Short-Rib Beef Stew 

Love Autumn Recipes!

 Serves 8

1/2 cup flour

2 Tablespoons Hot Paprika

2 teaspoons Smoked Paprika

1/2 teaspoon Salt, divided

1 teaspoon Black Pepper

4 lbs bone-in Beef Short-Ribs

4 strips of Bacon-thick cut

1 medium onion, chopped

4 cloves, garlic, chopped

1-12 oz. Beer

1-14.5 oz Whole Peeled Tomatoes, chopped & juices reserved

2 lbs. Yukon Gold or Russet Potatoes

1. Preheat oven to 300 degrees. Combine flour, hot paprika, smoked paprika, 1 tsp. salt, & 1 tsp pepper i large bowl or Ziploc bag. 
2. Working in batches of 2-3 ribs, toss with flour mixture. 
3. In large Dutch oven or other heavy oven proof pot over medium-high heat, cook bacon until fat renders. 
4. Transfer bacon with a slotted spoon to paper towels & reserve fat. 
5. Pour off all but 1 Tablespoon fat from pot.
6. Add short ribs & brown on all sides, 3-5 minutes per side. 
7. Chop reserved bacon & set aside. 
8. Transfer short ribs to plate & reserve.
9. Add onion & 1/2 teaspoon salt to pot & cook, stirring until softened, about 3 minutes. 
10. Add garlic & cook, stirring until fragrant, about 1 minute.
11. Add beer, using a wooden spoon or spatula, scrape up any browned bits on the bottom & reserve bacon.
12. Increase heat to high & bring mixture to a boil.
13. Return short ribs to pot, cover, and bake for 2 hours.
14. Peel Potatoes & cut into 1-inch pieces. 
15. Add to short ribs, cover & bake until potatoes are tender & meat pulls away easily from the bone, about 30 minutes. 
16. Add salt & pepper to taste.
17. Spoon off excess fat & serve hot.

Cornbread recipe soon!

Enjoy Days of Autumn!

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 The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey

Mini Cheeseburger Sliders

As I was strolling down the aisle of one of my favorite grocery stores,Fresh & Easy. I noticed they had Mini Beef Slider Patties. I wondered...do they have the mini buns to go with them. And they DO! Today we had them for lunch and I highly recommend these! So cute too!My hubby said,he didn't think cute when he was eating them,just that they were SO GOOD!

The Set-up

Gotta Add the Cheddar Cheese :)

Melting Cheese...hmm..

Yumminess in mouth :)

 The Beginning of Stepping Back in Time with My Cherished Cookbooks

Sharon McAndrews Burkey

Part 6 Catching up: St. Patty's Day

St. Patty's Day!

I love to celebrate the seasons and holidays. I love the traditional Corned Beef and Cabbage meal but my husband doesn't. So I try to tweak the Traditional for him to experience the holiday.This year,was truly a nice tweak,I must say so myself.This year,I used a Harris Ranch corned beef, I think I'll be using this always. You can really tell the difference between the ole' bargain type I used for so many years. I found this recipe in my Favorite Sunset magazine, as I re-cooped from the "Cold Crud" for 6 weeks. I managed to have enough energy to make this.Here's hoping you are staying healthy this year and not joining

Oven-Braised Corned Beef Brisket

Create a tender and delicious St. Patrick's Day feast with this 5-star oven-braised Corned Beef Brisket recipe.

Notes: The weight of the meat shrinks by about half as the brisket cooks.

Yield: Makes 6 to 8 servings

Ingredients
1 piece (about 4 lb.) center-cut corned beef brisket
1 lemon, ends trimmed
1 onion (about 1/2 lb.), peeled
1 teaspoon black peppercorns
1/2 teaspoon whole allspice
6 to 8 whole cloves
1/4 cup Dijon mustard
1/4 cup brown sugar
Preparation
1. Trim and discard most of the surface fat from brisket. Rinse meat well under cool running water, rubbing gently to release its corning salt.

2. Lay meat, fattiest side up, in a 2-inch-deep, 11- by 15- or 16-inch roasting pan. Thinly slice lemon (discard seeds) and onion and lay slices over meat. Sprinkle with peppercorns, allspice, and cloves.

3. Set pan on middle rack in a 325° oven. Pour about 8 cups boiling water around brisket, seal the pan with foil, and bake until meat is very tender when pierced, about 4 hours. Uncover and drain off all but about 1 cup of the liquid. If desired, reserve the lemon and onion slices and rearrange them on top of the meat.

4. In a small bowl, mix the mustard and brown sugar; spread evenly over meat, on top of the onion-lemon mixture. Broil about 8 inches from heat until the mustard mixture begins to brown, 3 to 5 minutes. Transfer the brisket to a platter. Serve hot, warm, or cold; slice meat across the grain.
Braised Corned Beef Brisket
Nutritional Information
Calories:330 (60% from fat)
Protein:21g
Fat:22g (sat 7.2)
Carbohydrate:9.8g
Fiber:0.5g
Sodium:1471mg
Cholesterol:111mg

Sunset, MARCH 1999

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Today is Father's Day!

I'm so thankful to have such great men in my life and show me how God loves me here on earth.
So to honor my Dad and my husband today, I made Braised short ribs, that are marinated for at least 1 to 2 days in a whole bottle of red wine ! So worth it! see below for recipe.
With the Braised Short Ribs I roasted Asparagus, A Cilantro Caesar Dressing served with Pepitas for a different twist on the Caesar Salad, Mashed Potatoes, Rosemary Rustic Rolls (from my one of my favorite bakeries "La Brea Bakery"), and for dessert this awesome chocolate pie recipe that I found in my mound of recipes and blessed that a friend Holly made for my husband's office. It came from our local newspaper, which I immediately got out the Wednesday newspaper out and clipped it for a later use ! It's A very simple recipe 1950's Fudge Pie but so decadent and definitely at first bite sends you to chocolate heaven !
I like to change recipes sometimes..the only change I made in this was instead of baking it in a 9 inch pie pan, I made it into 4 tart pans, baked for 12-15 minutes in my convection oven. (And always a must! don't substitute the BUTTER ! Yes, I'm like Julia Child , love the butter !). I put a dollop of whip cream with a strawberry on top ! I think making it this way made it so much more special for my special men today !
 Needless to say, my Dad and husband were delighted by the presentation and the results in the awesome brownie like dessert ! They are my biggest fans and have encouraged me throughout my life ! Thanks Dad and Richard ! The loves of my life ! Yes...to my "Favorite" daughters ( who fight over who's the "favorite daughter"! too funny ! we must of done something right for them to think they each are the favorite !) I miss you both dearly ! you are reading this!?) You two are the girls in my life that I love so much and treasure your love and friendship!

I love to share recipes with my family and friends !
So when I can... I will post here what I make in the future and hopefully when I am rescuing recipes from my cherished cookbooks !

So here's my first recipe I am posting for you !
I hope you enjoy it as much as we did ! :)
Oh..and I think this is such a "God thing" that I'm starting this post with this first recipe by the name, since I'm RESCUING RECIPES from my cookbooks ! So check it out !
 Enjoy ! :)

Braised Short Rib
recipe by Tom Colicchio who is a master with meat, and his tender succulent braised short ribs are much in demand at his three restaurants. He marinates the short ribs along with vegetables in wine, then discards those vegetables and braises the ribs with fresh vegetables.
Easy Way Use the same vegetables in the marinade and the braise.
MAKE-AHEAD !!
ACTIVE :1 hour TOTAL TIME : 3 HRS PLUS OVERNIGHT MARINATING SERVINGS :6

INGREDIENTS:
2 Tablespoons canola oil
6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds)
Kosher salt and freshly ground pepper
1 large onion, finely chopped
2 carrots, sliced
3 celery ribs, sliced
3 garlic cloves, thickly sliced
One 750-milliliter bottle dry red wine, such as Cabernet Sauvigon
4 thyme sprigs
3 cups chicken stock
DIRECTIONS:
1. In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty. about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
2. Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
3. Preheat the oven to 350 degrees. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is very tender.
4. Transfer the meat to a clean shallow baking dish, discarding the the bones as the fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.

5. Preheat the broiler. Broil the meat turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top and serve.
MAKE AHEAD
The braised short ribs can be prepare through step 4 and refrigerated for up to 2 days.
SERVE WITH : Mashed potatoes, buttered noodles or crusty bread


Posted From McClatchy-Tribune news service
by Aleta Watson
Easy Fudge Pie will make 'em sigh

We all need at least one dead-simple dessert recipe in our repertoire, one that turns out perfect every time and sends guests into raptures at first bite. If chocolate is involved, all the better.
Fudge pie is a golden oldie from the 1950's that I ran across in TV newswoman Linda Ellerbee's engaging memoir, "Take Big Bites". Ellerbee calls this recipe "rescued" fudge pie, because she thought it had been lost until a friend revealed that she had a copy of the original.
Essentially a dark, moist brownie, this crustless pie was a staple of Ellerbee's Houston childhood. Unlike many recipes fro that era, it doesn't call for processed ingredients. Chocolate, butter, sugar,eggs--what's not to like?
The first pie I made and brought into the office disappeared in no time. It was good, but I felt it could be better.
I had followed the recipe to the letter, including mixing all the ingredients in the Pyrex pie pan in which it was cooked, and the top crust bubbled strangely in spots, perhaps because the butter hadn't been mixed in well enough. In addition, the edges were almost black and a bit too crusty after 25 minutes in a 400-degree oven.
I have revised the instructions to call for mixing the ingredients in a separate bowl and reduced the baking temperature.
Chocolate connoisseurs should feel free to substitute 2 ounces for high-cocoa-content bittersweet or the unsweetened chocolate in the recipe.

Mama's Rescued Fudge Pie

My Dad holding his Father's Day Dessert

INGREDIENTS:
2 ounces unsweetened chocolate, ( I used Nestle', that's what I had on hand)
1 Stick of Butter
1 cup Sugar

1/2 cup Flour
2 Eggs
1 teaspoon vanilla
1/4 teaspoon salt

Preheat oven to 375 degrees. Place chocolate and butter in a 4-cup Pyrex measure or microwave-safe bowl. Heat on high heat for 30 seconds more.Let sit for a minute or so and stir until chocolate dissolves completely. Add sugar, flour, eggs , vanilla and salt. Pour into lightly oiled 9-inch pie pan.
Bake for 25 minutes. Let cool for as long as you can wait. If you can't wait, vanilla ice cream helps cool a slice of pie on your plate.
(Adapted from "Take Big Bites" by Linda Ellerbee, Berkeley.)