I’ve grown to really appreciate a slow braise. Braising seems particularly well-suited for a cold winter’s day (okay, technically not winter anymore, but it still can get cold around here). The kind of day in which you have no plans to leave your house, but rather to curl up with a good book or binge watch/catch up on your favorite television series while your home is filled with the most enticing aromas. An excuse to take it easy. To stay in your pjs all day. That’s how I spent a recent peaceful Sunday.

The best cuts of meat for braising are typically those that are less tender. Such cuts tend to be less expensive than their more tender counterparts. A perfect braising meat, as oxtail is bony and gelatin-rich.

Braising Process

No matter the cut of meat you intend to use, the braising process is essentially the same:

• Pan-sear the meat until nicely browned on all sides.
• Add the aromatics (i.e., onion, celery, carrot) and fresh herbs.
• Add some braising liquid (e.g. wine, beer, vinegar, and/or stock).
• Cover and cook in the oven at a low temperature for several hours, until fall-off-the-bone tender.
• Lastly, use the delicious pan gravy to create a flavorful sauce to drizzle over your finished dish.

I took the oxtail one step further with a homemade agnolotti, a type of pasta from the Piedmont region of Italy.

On its own, braised oxtail is hearty and rich. As a filling for pasta, the oxtail is somehow transformed into something more light and delicate. Little pillows of rich goodness, bathed in a beef broth (from the braising liquid). Finished simply with thinly sliced parsley, lemon zest, and freshly grated Parmesan.

How to Make Braised Oxtail Ravioli Filling

1. In a medium saucepan, heat olive oil over medium heat. Add onions and cook until they turn a deep brown, which should take about 12 minutes.
2. Stir in garlic, sugar, and vinegar. Cook for another 2 minutes, stirring continuously.
3. Add the chopped braised oxtail and half a cup of chicken stock. Let it simmer until the mixture reduces and becomes sticky.
4. Pour in the remaining chicken stock and continue cooking until the mixture thickens.
5. Off the heat, stir in bone marrow (if using), parsley, and salt. Once the marrow melts into the mixture, transfer it to a food processor.
6. While hot, puree the oxtail mixture until smooth. Incorporate the Parmigiano cheese and adjust seasoning if necessary.
7. Allow the filling to cool to room temperature, then transfer to a piping bag.

How to Make Ravioli Dough

1. On a clean work surface, combine flour and salt, forming a mound with a well in the center.
2. In the well, gradually add the eggs, yolks, and olive oil. Gently whisk the eggs without breaking the walls of the flour.
3. Incorporate the flour gradually, eventually kneading with your hands to form a stiff dough. Spritz with water if too dry.
4. Knead the dough for about 10-15 minutes until it’s smooth and elastic. Wrap in plastic and let it rest for 30 minutes.

How to Form Agnolotti

1. Prepare Your Workspace:

• Clear a large flat surface for rolling out the dough.
• Lightly dust the surface with flour to prevent sticking.
• Have a sharp knife, pasta wheel, or pastry cutter ready.
• Ensure the oxtail filling in the piping bag is nearby.

2. Roll Out the Pasta Dough:

• Take the rested ravioli dough and divide it if it’s too large to manage.
• Roll out the dough using a rolling pin or pasta machine. Aim for a very thin sheet, almost translucent. If using a pasta machine, roll the dough until the second-to-last setting.

3. Piping the Filling:

• Cut the rolled dough in half, creating two long strips approximately three inches wide.
• Starting at one end of a pasta strip, pipe the filling in small, evenly spaced mounds along the entire length. Ensure there’s roughly a 1/2-inch gap between each mound.

4. Folding and Sealing the Pasta:

• Mist the edges of the pasta strip lightly with water using a spray bottle; this helps create a seal.
• Carefully fold the dough over the piped filling. Press down gently around each mound to push out any trapped air. This prevents the agnolotti from bursting during cooking.
• Make sure to firmly press and seal the long edge of the pasta strip.

5. Cutting the Agnolotti:

• Use the pasta wheel or a sharp knife to trim the folded and sealed long edge of the pasta strip, ensuring a clean, straight line.
• Cut individual agnolotti by running the pasta wheel between each mound of filling in a swift motion. Each piece should look like a small, sealed pocket of filling.

6. Storing or Cooking:

• • Place the formed agnolotti on a floured or parchment-lined tray, ensuring they aren’t touching to prevent sticking.
  • If not cooking immediately, they can be frozen on the tray and then transferred to a freezer bag once solid. Remember to cook from frozen; do not thaw.

Homemade Oxtail Agnolotti

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★★★★★

5 from 2 reviews

• Author: Linda Schneider
• Total Time: 5 hours 5 minutes
• Yield: 4-6 portions

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Description

Turn rich braised oxtail into light pillows of agnolotti, a type of pasta from the Piedmont region of Italy.

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Ingredients

Units USM

Braised Oxtail

• *3 1/2 pounds oxtail
• sea salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1/2 onion (chopped or 3 medium shallots, thinly sliced length-wise)
• 2 medium carrots (peeled and chopped into ~1″ pieces)
• 2 celery stalks (chopped into 1-inch pieces)
• 3–4 cloves of garlic (minced)
• 2 cups red wine
• 2 cups beef broth
• 1 tablespoon tomato paste
• few sprigs of parsley
• 2 sprigs rosemary
• 2 bay leaves

Agnolotti Filling (Adapted from Scott Conant’s Scarpetta Cookbook)

• 1 tablespoon olive oil
• 1/2 white onion (chopped)
• 2 cloves of garlic (minced)
• 1 tablespoon sugar
• 2 tablespoons red wine vinegar
• 3 cups chopped braised oxtail (see above)
• 1 cup chicken stock
• 2 ounces *bone marrow optional
• 2 tablespoons chopped flat-leaf parsley
• salt
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

Ravioli (Rav) Dough

• 2 cups 360 grams 00 flour
• 1 teaspoon 5 grams kosher salt
• 2 large eggs (100 grams)
• 5 to 6 egg yolks (90 grams)
• 1 1/2 teaspoons olive oil

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Instructions

For the Braised Oxtail:

1. Preheat oven to 300°F.
2. In a Dutch oven or large pot, heat the olive oil over medium-high heat. Season the oxtail with sea salt and freshly ground black pepper. Add the oxtail to the pot and sear until browned on all sides. This may require two batches depending on the size of your pot.
3. Once browned, remove the oxtails and set aside. In the same pot, add carrots, celery, onions, and garlic. Add additional olive oil if necessary. Sauté until the vegetables are browned.
4. Pour in the red wine and deglaze the pot, scraping up the caramelized bits from the bottom.
5. Once the wine has reduced by a third, add the beef broth, tomato paste, parsley, rosemary, and bay leaves.
6. Return the oxtail to the pot and bring the mixture to a boil. Cover the pot and transfer it to the oven. Braise for 3 to 3 1/2 hours, rotating the oxtail occasionally. The meat should be tender and almost falling off the bones.
7. Remove the pot from the oven and transfer the oxtail to a dish. Strain the braising liquid and return it to the pot. Reduce on medium heat until slightly thickened.

For the Agnolotti Filling:

1. In a medium saucepan, heat olive oil over medium heat. Add onions and cook until they turn a deep brown, which should take about 12 minutes.
2. Stir in garlic, sugar, and vinegar. Cook for another 2 minutes, stirring continuously.
3. Add the chopped braised oxtail and half a cup of chicken stock. Let it simmer until the mixture reduces and becomes sticky.
4. Pour in the remaining chicken stock and continue cooking until the mixture thickens.
5. Off the heat, stir in bone marrow (if using), parsley, and salt. Once the marrow melts into the mixture, transfer it to a food processor.
6. While hot, puree the oxtail mixture until smooth. Incorporate the Parmigiano cheese and adjust seasoning if necessary.
7. Allow the filling to cool to room temperature, then transfer to a piping bag.

For the Ravioli Dough:

1. On a clean work surface, combine flour and salt, forming a mound with a well in the center.
2. In the well, gradually add the eggs, yolks, and olive oil. Gently whisk the eggs without breaking the walls of the flour.
3. Incorporate the flour gradually, eventually kneading with your hands to form a stiff dough. Spritz with water if too dry.
4. Knead the dough for about 10-15 minutes until it’s smooth and elastic. Wrap in plastic and let it rest for 30 minutes.

Forming the Agnolotti:

1. Roll out the rested dough thinly.
2. On a floured surface, cut the dough into two long strips (around 3 inches wide). Pipe the oxtail filling along one strip, leaving a small space between each portion.
3. Mist the edges with water and fold the dough over the filling, pressing out air bubbles and sealing the edges.
4. Using a pasta wheel, trim the long edge for a neat finish and then cut between each filling to create individual agnolotti.

Cooking the Agnolotti:

1. Bring a large pot of salted water to a boil. Gently drop the agnolotti into the boiling water.
2. Cook for 3-4 minutes or until they rise to the surface and are al dente.
3. Drain and serve with your preferred sauce or simply drizzled with some olive oil and a sprinkle of Parmigiano-Reggiano.

Notes

*Note: 3 1/2 pounds of oxtail was enough for ~3 cups of shredded meat (enough for one recipe of agnolotti).
*Heat the marrow bones in the oven just long enough to loosen the marrow such that you can scoop it out

• Prep Time: 75 min
• Cook Time: 230 min
• Category: Main, Pasta, Primi
• Method: Braising
• Cuisine: Italian

Nutrition

• Serving Size: 10 agnolotti
• Calories: 550
• Sugar: 4g
• Sodium: 620mg
• Fat: 26g
• Saturated Fat: 9g
• Unsaturated Fat: 13g
• Trans Fat: 0.2g
• Carbohydrates: 48g
• Fiber: 2g
• Protein: 26g
• Cholesterol: 230mg

Keywords: Braised Oxtail Agnolotti, Homemade Pasta, Italian Cuisine, Oxtail Filling, Agnolotti Recipe, Ravioli Dough, Bone Marrow Pasta, Scott Conant's Scarpetta, Gourmet Italian Dish, Wine-infused Pasta, Pasta from Scratch, Traditional Agnolotti, Meat-filled Pasta, Specialty Italian Recipes, Fresh Agnolotti Pasta

The post Homemade Oxtail Agnolotti appeared first on Honest Cooking.

Grilled pork ribs, slowly cooked to fall off the bone, then slathered in a finger-lickin’ good red wine barbecue sauce. 

Today (and a lot of other days) we are firing up our grill to make these super-easy, tasty, fall-off-the-bone red wine barbecue pork ribs. Can’t you smell that savory smoky aroma?

To prepare these barbecue pork ribs, we removed the membrane that covers the bones and then rubbed both sides with brown sugar and Badia Complete Seasoning — which contains dehydrated garlic and onions, salt, spices, and herbs. Then, we covered the ribs and let them sit for about one hour. The ribs were grilled until tender and brushed with a red wine barbecue sauce, containing wine, ketchup, red wine vinegar, brown sugar, oil, salt, and spices…

The result? Tender, finger-licking barbecue pork ribs with contrasting flavors such as spicy, smoky, salty, sweet and sour. It’s a true eat and repeat!

Truly something that you don’t want to eat with cutlery… believe me, hands are the only tools you will want to use to devour these ribs.

You can eat our barbecue pork ribs all by themselves, with a great glass of the same wine, and/or accompanied by typical BBQ sides such as coleslaw, baked beans, cornbread, baked potatoes, etc.

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Step by Step Guide to Making Red Wine Barbecue Pork Ribs

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Preparation: Spice Rub & Marinating

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Prepare the Spice Rub:

• In a small bowl, combine the Badia seasoning, sugar, paprika, and cayenne pepper. Mix them well until thoroughly combined.

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Prep the Ribs:

• Lay the pork ribs out on a large cutting board.
• Carefully remove the membrane covering the bones. Start by slipping a dull knife beneath the membrane. With the aid of a paper towel, grasp the membrane using your fingertips and gently pull it away from the bones.

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Apply the Rub:

• Transfer the ribs to a large, shallow baking sheet.
• Rub the spice/sugar mixture you prepared earlier onto both sides of the ribs. Use your fingers to ensure the rub adheres well to the meat.

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Marinate:

• Once the ribs are fully coated, cover the baking sheet with aluminum foil.
• Let the ribs marinate for about 1 hour at room temperature. This allows the flavors to infuse into the meat.

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Sauce Preparation:

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Sauté Aromatics:

• Heat a medium saucepan over medium heat.
• Add the oil, followed by the diced onion and minced garlic. Cook for 4-5 minutes or until they’re tender, stirring occasionally. Ensure they don’t brown.

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Make the Sauce:

• Stir in the remaining sauce ingredients.
• Bring the mixture to a boil.
• Reduce the heat to medium (if using a small burner) or medium-low (if using a large burner).
• Let the sauce simmer, uncovered, for 15-20 minutes, stirring occasionally.
• Once done, remove the saucepan from the heat and set it aside.

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Now that we’ve got that done, let’s get down to business and start grilling!

How to Succeed with BBQ Ribs:

Preparation:

• Preheat the charcoal grill, aiming for a cooking time of approximately 75 to 85 minutes.

Set Up for Indirect Cooking:

• Arrange the charcoal in a slope against one side of the grill. This will create a hot zone for direct heat and a cooler zone for indirect heat.
• Place a small disposable aluminum pan filled with hot water at the bottom of the grill directly under where you’ll position the ribs. This pan will help keep the ribs moist during the cooking process.
• If there’s enough space, place another pan filled with hot water directly above the coals. This pan will add more moisture and stabilize the temperature.

Position the Ribs:

• Place the ribs on the grill grate opposite the bank of coals, ensuring they are not directly above the heat. This indirect cooking method allows the ribs to cook slowly, becoming more tender over time.

Optimize Smoke Flow:

• Position the top vent holes of the grill lid over the ribs. Ensure they are open at least halfway. This setup routes the smoke over the meat, which intensifies the smoky flavor.
• Open the bottom vents to about halfway as well. This allows proper air circulation, fueling the coals and controlling temperature.

Monitor the Cooking Process:

• Check the ribs every 20 minutes. This helps you gauge the cooking speed and adjust as necessary.
• After the first 40 minutes, if the ribs seem to be browning or cooking too quickly, reduce the heat slightly by narrowing the bottom vent holes. Remember, you’re aiming for a gradual cook to keep the meat tender.

Checking Meat Temperature:

• Aim for an internal temperature of 190°F to 203°F (87°C to 95°C) for pork ribs. This ensures the collagen in the meat has broken down, making the ribs tender. Use a meat thermometer to check the temperature, inserting it into the thickest part of the meat without touching the bone.

Apply the Sauce:

• During the last 30 minutes of the cooking process, brush your desired sauce over the ribs. This gives the sauce time to caramelize slightly without burning.

Final Check:

• Once the ribs reach the desired internal temperature and have a nice outer crust from the sauce, they are ready.
• The meat should be tender, pulling away from the bone easily, but not falling off.

Rest and Serve:

• After removing the ribs from the grill, let them rest for about 10 minutes. This allows the juices to redistribute. Slice between the bones, serve, and enjoy!

Note:

• Charcoal grills can vary in heat output, and environmental factors like wind and ambient temperature can affect cooking times. Always monitor the ribs and adjust as necessary.

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Grilled Red Wine BBQ Pork Ribs

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★★★★★

5 from 4 reviews

• Author: Denise Browning
• Total Time: 1 hour 40 minutes
• Yield: 4 servings

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Description

Grilled pork ribs, slowly cooked to fall off the bone, then slathered in a finger-lickin’ good red wine barbecue sauce. 

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Ingredients

Units USM

For the Pork Ribs:

• 3 Tablespoons Badia Complete Seasoning (dehydrated garlic and onions, salt, spices, and herbs)
• 1 Tablespoon Dark Brown Sugar
• 1 Tablespoon paprika
• 1/2 teaspoon cayenne pepper
• 3 pounds pork back ribs

For the Red Wine Barbecue Sauce:

• 1 Tablespoon of vegetable oil
• 1/4 large white or yellow onion (small diced)
• 2 garlic cloves (minced)
• 1 cup ketchup
• 3/4 cup red wine
• 3 Tablespoons red wine vinegar
• 1 Tablespoon Worcestershire sauce
• 1/3 cup dark brown sugar
• 1/2 teaspoon salt
• 1 Tablespoon chilli powder
• 1 teaspoon Dijon mustard (optional)

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Instructions

Preparation: Spice Rub & Marination

Prepare the Spice Rub:

• In a small bowl, combine the Badia seasoning, sugar, paprika, and cayenne pepper. Mix them well until thoroughly combined.

Prep the Ribs:

• Lay the pork ribs out on a large cutting board.
• Carefully remove the membrane covering the bones. Start by slipping a dull knife beneath the membrane. With the aid of a paper towel, grasp the membrane using your fingertips and gently pull it away from the bones.

Apply the Rub:

• Transfer the ribs to a large, shallow baking sheet.
• Rub the spice/sugar mixture you prepared earlier onto both sides of the ribs. Use your fingers to ensure the rub adheres well to the meat.

Marinate:

• Once the ribs are fully coated, cover the baking sheet with aluminum foil.
• Let the ribs marinate for about 1 hour at room temperature. This allows the flavors to infuse into the meat.

Sauce Preparation:

Sauté Aromatics:

• Heat a medium saucepan over medium heat.
• Add the oil, followed by the diced onion and minced garlic. Cook for 4-5 minutes or until they’re tender, stirring occasionally. Ensure they don’t brown.

Make the Sauce:

• Stir in the remaining sauce ingredients.
• Bring the mixture to a boil.
• Reduce the heat to medium (if using a small burner) or medium-low (if using a large burner).
• Let the sauce simmer, uncovered, for 15-20 minutes, stirring occasionally.
• Once done, remove the saucepan from the heat and set it aside.

Grilling Phase:

Preparation:

• Preheat the charcoal grill, aiming for a cooking time of approximately 75 to 85 minutes.

Set Up for Indirect Cooking:

• Arrange the charcoal in a slope against one side of the grill. This will create a hot zone for direct heat and a cooler zone for indirect heat.
• Place a small disposable aluminum pan filled with hot water at the bottom of the grill directly under where you’ll position the ribs. This pan will help keep the ribs moist during the cooking process.
• If there’s enough space, place another pan filled with hot water directly above the coals. This pan will add more moisture and stabilize the temperature.

Position the Ribs:

• Place the ribs on the grill grate opposite the bank of coals, ensuring they are not directly above the heat. This indirect cooking method allows the ribs to cook slowly, becoming more tender over time.

Optimize Smoke Flow:

• Position the top vent holes of the grill lid over the ribs. Ensure they are open at least halfway. This setup routes the smoke over the meat, which intensifies the smoky flavor.
• Open the bottom vents to about halfway as well. This allows proper air circulation, fueling the coals and controlling temperature.

Monitor the Cooking Process:

• Check the ribs every 20 minutes. This helps you gauge the cooking speed and adjust as necessary.
• After the first 40 minutes, if the ribs seem to be browning or cooking too quickly, reduce the heat slightly by narrowing the bottom vent holes. Remember, you’re aiming for a gradual cook to keep the meat tender.

Checking Meat Temperature:

• Aim for an internal temperature of 190°F to 203°F (87°C to 95°C) for pork ribs. This ensures the collagen in the meat has broken down, making the ribs tender. Use a meat thermometer to check the temperature, inserting it into the thickest part of the meat without touching the bone.

Apply the Sauce:

• During the last 30 minutes of the cooking process, brush your desired sauce over the ribs. This gives the sauce time to caramelize slightly without burning.

Final Check:

• Once the ribs reach the desired internal temperature and have a nice outer crust from the sauce, they are ready.
• The meat should be tender, pulling away from the bone easily, but not falling off.

Rest and Serve:

• After removing the ribs from the grill, let them rest for about 10 minutes. This allows the juices to redistribute. Slice between the bones, serve, and enjoy!

Notes

Charcoal grills can vary in heat output, and environmental factors like wind and ambient temperature can affect cooking times. Always monitor the ribs and adjust as necessary.

• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Category: Main
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 350g
• Calories: 810
• Sugar: 27g
• Sodium: 1100mg
• Fat: 54g
• Saturated Fat: 19g
• Trans Fat: 0.5g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 47g
• Cholesterol: 150mg

Keywords: Pork, ribs, pork ribs, bbq, grilling, summer grilling, smoking, red wine, wine, rub, spice rub, american

The post Grilled Red Wine BBQ Pork Ribs appeared first on Honest Cooking.

Whole branzino, stuffed with herbs and lemons, quickly touched by the flames of the grill, and then served simply with lemon and herb infused olive oil. 

Grilling branzino, also known as Mediterranean sea bass, is a straightforward but amazingly delicious way to incorporate some Mediterranean flavors into your culinary repertoire. Grilling the whole fish, after stuffing it with lemon slices and fresh herbs, allows its natural taste to shine. The addition of lemon and herbs gives it a mild, aromatic touch without overshadowing the fish’s own flavor. When cooked, the branzino has a light, flaky texture that is almost universally loved. Here, we are accompanying it with a simple citrus oil that adds a hint of freshness, which complements the fish’s mild flavors and the charred notes from the grill.

What you need to know about branzino:

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Origin and Names:

Branzino is a European sea bass predominantly found in the waters of the Mediterranean Sea. It’s known by various names depending on the region, such as “loup de mer” in France and “spigola” in Italy.

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Appearance and Taste:

This fish has a slender, silver body with a mildly sweet, white flesh. It’s known for its delicate flavor and light, flaky texture when cooked.

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Cooking Methods:

Branzino can be prepared in multiple ways, including grilling, roasting, and steaming. It’s often cooked whole to preserve its moistness and flavor.

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Nutritional Value:

Branzino is a low-calorie source of protein. It also provides essential omega-3 fatty acids, which are beneficial for heart health.

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Pairings:

Due to its mild flavor, branzino pairs well with a variety of ingredients, especially citrus fruits, fresh herbs, and olive oil, often used in Mediterranean cuisine.

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Popularity:

Branzino has gained popularity in many high-end restaurants around the world, particularly because of its versatility and the ease with which its bones can be removed post-cooking.

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Basic Branzino Cooking Tips

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Freshness Matters:

As with all seafood, the freshness of branzino is crucial. When selecting, look for clear eyes, a firm touch, and a fresh ocean scent. Avoid fish that smells overly fishy or off.

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Mind the Skin:

Branzino skin is thin and can stick to grills or pans. If grilling, ensure the grill is well-oiled and hot before placing the fish on it. When pan-searing, use a non-stick skillet or ensure your regular skillet is sufficiently hot and oiled.

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Simple Seasoning:

Branzino’s delicate flavor can be easily overshadowed. Stick to simple seasonings like salt, pepper, and herbs. Citrus fruits, like lemon or lime, can complement its taste without overpowering it.

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Cooking Duration:

Due to its slender shape and delicate flesh, branzino cooks quickly. Overcooking can dry out the fish, so it’s vital to monitor closely, especially if grilling or roasting.

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Step by Step Guide to Making Whole Grilled Branzino

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Prepare the Branzino:

Request your fishmonger to clean, de-scale, and de-gut the branzino. Once home, pat the fish dry thoroughly using paper towels.

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Preheat the Grill:

Heat your outdoor or indoor grill to a high setting.

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Season and Stuff the Fish:

Sprinkle the inside of each fish cavity with salt and pepper. Add 2-3 lemon slices (consider halving them if too large) and a few sprigs of your chosen herbs.

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Olive Oil Coating:

Generously brush olive oil on the outside of each fish to prevent sticking and enhance flavor.

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Grilling the Branzino:

Place the stuffed fish on the preheated grill. Grill for 5-7 minutes on one side until the skin has a nice char. Carefully turn the fish and grill the other side for another 5 minutes or until the fish appears opaque.

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Grilling the Lemon:

While the fish is resting, place the reserved lemon half on the grill. Grill until it achieves light char marks.

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Prepare Herb Olive Oil:

In a mixing bowl, combine finely chopped herbs, olive oil, lemon zest, and juice. Season with salt and pepper. Mix well until all ingredients are well combined.

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Serving the Fish:

Lay the grilled fish on its back on a platter and gently remove the lemon slices and herbs from inside. Use a fork to open the fish, exposing the fillets. The spine should come off smoothly. If preferred, use a pairing knife to remove the head and tail. Drizzle the fish fillets with the herb olive oil and finish with a squeeze from the grilled lemon.

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Whole Grilled Branzino with Lemon Olive Oil and Fresh Herbs

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★★★★★

4.5 from 4 reviews

• Author: Samantha Ferraro
• Total Time: 30 minutes
• Yield: 2 servings

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Ingredients

Units USM

• 2 whole branzino (approximately 1 1/2 pounds each)
• 1 lemon, halved (with one half reserved for grilling)
• Assorted fresh herbs (like parsley, cilantro, thyme, or basil)
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground black pepper
• 2–3 tablespoons olive oil

Herb Olive Oil:

• 1/4 cup olive oil
• Zest and juice of 1/2 lemon
• 1/4 cup fresh herbs (choose parsley, basil, or cilantro), finely chopped (thick stems removed)
• Salt and pepper, to taste

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Instructions

1. Preparation of Branzino: Request your fishmonger to clean, de-scale, and de-gut the branzino. Once home, pat the fish dry thoroughly using paper towels.
2. Preheat the Grill: Heat your outdoor or indoor grill to a high setting.
3. Season and Stuff the Fish: Sprinkle the inside of each fish cavity with salt and pepper. Add 2-3 lemon slices (consider halving them if too large) and a few sprigs of your chosen herbs.
4. Olive Oil Coating: Generously brush olive oil on the outside of each fish to prevent sticking and enhance flavor.
5. Grilling the Branzino: Place the stuffed fish on the preheated grill. Grill for 5-7 minutes on one side until the skin has a nice char. Carefully turn the fish and grill the other side for another 5 minutes or until the fish appears opaque.
6. Grilling the Lemon: While the fish is resting, place the reserved lemon half on the grill. Grill until it achieves light char marks.
7. Prepare Herb Olive Oil: In a mixing bowl, combine finely chopped herbs, olive oil, lemon zest, and juice. Season with salt and pepper. Mix well until all ingredients are well combined.
8. Serving the Fish: Lay the grilled fish on its back on a platter and gently remove the lemon slices and herbs from inside. Use a fork to open the fish, exposing the fillets. The spine should come off smoothly. If preferred, use a pairing knife to remove the head and tail. Drizzle the fish fillets with the herb olive oil and finish with a squeeze from the grilled lemon.

Notes

Remember to be mindful of the small bones when enjoying your branzino. This dish pairs well with a light salad or grilled vegetables. Enjoy your meal!

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Seafood
• Method: Grilling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 fish
• Calories: 410
• Sugar: 1.5g
• Sodium: 620mg
• Fat: 27g
• Saturated Fat: 4g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 0.5g
• Protein: 52g
• Cholesterol: 85mg

Keywords: Mediterranean, sea bass, seafood, grilling, grilled fish, whole fish, loup de mer, branzino, whole branzino, healthy, herbs, citrus

The post Whole Grilled Branzino with Lemon Olive Oil and Fresh Herbs appeared first on Honest Cooking.

Italian cuisine is very diverse in nature, exhibiting unique regional identity. But some dishes have escaped their regional borders and have been adopted throughout Italy, and even worldwide. Think Insalata Caprese, Spaghetti alla Carbonara. One dish, initially from Northern Italy, that now enjoys a world wide reputation is Ossobuco.

Ossobuco alla Milanese, hails from Milan. Ossobuco comes from the local dialect, oss bus, or “bone with a hole”. The basic ingredient for Ossobuco is veal shank, preferably the widest part of the hind shank which has a fair amount of meat around the marrow bone. Marrowbones and veal shanks were used in Italian cooking as far back as the middle ages, but it is doubtful this dish is that old. Its first appearance in a cookbook is not until 1891, in Pellegrino Artusi’s “La Scienza in Cucina e l’Arte di Mangiare Bene” (The Science in the Kitchen and the Art of Eating Well), one of the first collections of Italian national cuisine ever published.

It is traditionally seasoned just before serving with gremolata, or gremolada, a mixture of grated lemon peel, parsley and garlic. Culinary historians note that in the late 18th century, lemon, which grows in much of Italy, began to be used as a seasoning to replace more expensive spices that had to be imported, like cinnamon and cloves. Since that time, the dish has come into its own, a staple on the menu of the many osterie and trattorie in Milan, and worldwide. In Milan, it is served with risotto alla milanese, and a litte spoon for extracting every last morsel of the luscious marrow from the bone. This city takes its local dish so seriously that in 2007, the City Council included oss bus in the De.Co. (Denominazioni Comunali), officially proclaiming their ownership of this local specialty.

Recipes for Ossobuco now appear in cookbooks in France, the US, and the UK, so as one would expect, there are many variations. Should you use tomatoes? Tomatoes were not introduced to Italy until the late 19th century, so the original version probably did not include them, but today tomatoes are used more often that not. Some versions braise in the oven, others on the stove top. Variations of gremolata include other herbs like rosemary and sage, and many include an anchovy. Let your personal taste be your guide.

A perfect wine to enjoy with your Ossobuco would be a robust red from Valtellina. The most prestigious zone for red wines in Lombardy, this region, located in the Alps north of Milan, is the only region outside of Piedmont to produce a Nebbiolo based red, locally called Chiavennasca.

Step by Step Guide to Making Traditional Milanese Ossobuco with Gremolata

Preparation:

1. ---

   Season the Veal:

   • Lay out the veal shanks on a sheet pan and season them generously with kosher salt and freshly ground pepper. Next, dust them with flour, shaking off any excess.

2. ---

   Brown the Veal:

   • In a large, heavy-bottomed pot with a tight-fitting lid (large enough to fit the veal shanks in a single layer), heat the olive oil and butter over medium-high heat. Once hot, add the shanks to the pan and brown them well on all sides, making sure there is space between the shanks. If necessary, sear them in batches to avoid overcrowding the pot, as you want them to sear, not steam. Once nicely browned, remove the shanks from the pan and set them aside.

3. ---

   Sauté the Vegetables:

   • To the same pot, add the diced onion, carrot, and celery, and cook until they begin to soften and brown. Season with salt and pepper, then add the minced garlic and cook until aromatic, which should take about 1 minute.

4. ---

   Add Wine:

   • Pour in the dry white wine, bring the mixture to a boil, then reduce it by about half.

Braising:

5. ---

   Add Remaining Ingredients:

   • Place the browned veal shanks back into the pot on top of the vegetables. Add the beef stock, diced canned plum tomatoes, fresh thyme, bay leaf, and parsley. The liquid should cover the shanks about halfway. Bring the mixture to a boil, then reduce it to a low simmer.

6. ---

   Cook:

   • Cover the pot tightly and allow it to simmer over very low heat until the veal is very well done and falling off the bone, which should take about 2 to 3 hours, depending on the size of the shanks. Alternatively, you can transfer the braise to a preheated 325°F (163°C) oven and cook it there instead of on the stovetop. Just ensure your pot is oven-proof (no plastic handles).

Gremolata Preparation:

7. ---

   Prepare the Gremolata:

   • While the veal is cooking, prepare the gremolata. In a small bowl, combine the chopped parsley, grated lemon peel, minced garlic, and minced anchovy filet (if using).

Final Steps:

8. ---

   Add Gremolata:

   • Once the veal is cooked, remove the pot from the oven (or stovetop) and top the shanks with the gremolata. Turn the shanks a few times to mix the gremolata into the braising liquid.

9. ---

   Serve:

   • Serve the ossobuco with risotto alla milanese. If you prefer a thicker sauce, remove the shanks from the pot and reduce the sauce over high heat until it reaches your desired consistency.

Traditional Milanese Ossobuco with Gremolata

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★★★★★

5 from 1 review

• Author: Kathy Bechtel
• Total Time: 3 hours 30 minutes
• Yield: 4 servings

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Description

Traditionally served with gremolata and a small spoon to enjoy the marrow from the bone, ossobuco is a classic Milanese dish that is known around the world.

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Ingredients

Units USM

• 4, 2- inch thick slices of veal hind shank (tied)
• Kosher salt and freshly ground pepper
• Flour (leave out for gluten-free)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1/2 medium onion (1/4” dice)
• 1 carrot (1/4” dice)
• 1 celery stalk (peeled and cut into 1/4” dice)
• 1 teaspoon garlic (minced)
• 1/2 cup dry white wine
• 1 1/2 cups beef stock
• 1 1/2 cups diced canned plum tomatoes
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 or 3 sprigs parsley

Gremolata

• 1/4 cup chopped parsley
• 1 teaspoon grated lemon peel
• 1 clove garlic (minced)
• 1 anchovy filet (minced (optional))

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Instructions

1. For any braise, use a heavy bottomed pot with a tight fitting lid, large enough to accommodate the veal shanks in a single layer
2. Lay the veal shanks out on a sheet pan and season generously with salt and pepper. Dust with flour, shaking off the excess.
3. In the large pot, heat the olive oil and butter over medium-high heat. When hot, add the shanks to the pan and brown well on all sides. Allow space between the shanks, searing them in batches if they are too large to fit nicely in the pot. You want them to sear, not steam. When nice and brown, remove from pan and set aside.
4. Add the onion, carrot, and celery to the pan, and cook until beginning to soften and brown. Season with salt and pepper. Add the garlic and cook until aromatic, about 1 minute.
5. Add the white wine, bring to a boil and reduce by about half.
6. Place the veal shanks back in the pot on top of the vegetables. Add the stock, tomatoes, thyme, bay leaf and parsley. The shanks should be covered about half way with the liquid. Bring to a boil, then reduce to a low simmer.
7. Cover the pot tightly, and allow to simmer over very low heat until the veal is very well done, and falling off of the bone, about 2 – 3 hours, depending on the size of the shanks. Alternatively, you can transfer the braise to a preheated 325° oven and cook there, rather than on the stove top. Just make sure your pot is oven-proof (no plastic handles.)
8. Remove the pot from the oven, and top the shanks with the gremolata. Turn a few times to mix the gremolata into the braising liquid. Serve with risotto alla milanese. If you wish a thicker sauce, remove the shanks and reduce over high heat until it is the desired consistency.

Gremolata

1. Combine all the ingredients in a small bowl.

• Prep Time: 30 mins
• Cook Time: 3 hours
• Category: Main Course
• Method: Braising
• Cuisine: Italian

Keywords: italian, oss buco, ossobuco, milanese, milano, italian food, stew, braise, slow cooking, comfort food, risotto

The post Traditional Milanese Ossobuco with Gremolata appeared first on Honest Cooking.

Its origins can be traced back to Genoa, in the Liguria region. Fishermen would toss the catch-of-the-day into a pot with herbs and wine, simmering until all flavors melded into a harmonious concoction. The name “Cioppino”, however, is completely unfamiliar to many Italians, as this term was popularized by Italian immigrants in San Francisco. They recreated this comforting dish using the Pacific’s bounties, and the Americanized ‘Cioppino’ was born.

Each region, from Liguria to Sicily, has its unique spin on this classic dish. While the Genovese version primarily emphasizes fish, the Sicilian rendition often includes a broader spectrum of seafood. Our featured recipe, for instance, adds a delightful Sicilian touch with the inclusion of squid and the hint of dried Sicilian oregano.

Depending on the catch of the day, or personal preference, the seafood components in this stew can vary, but the soul remains the same: a tomato-rich broth, aromatic herbs, and the freshest seafood. San Marzano tomatoes form the base of the broth, pumped up by white wine to add acidity and minerality.

To finish, the stew is garnished with gremolata, an awesome blend of parsley, lemon zest, and garlic. This final flourish cuts through the richness, firing a burst of freshness with each bite.

Bon Appetito!

Step By Step Guide to Making Italian-American Cippolino Seafood Stew

Ingredients Preparation:

Before diving in, ensure all your ingredients are prepped. Chop the fennel bulb and onion finely, mince the garlic cloves, and portion out your seafood as indicated.

1. Making the Base:

• In a sizeable heavy-bottomed stockpot, warm the olive oil over medium heat.
• Introduce the finely chopped fennel, onion, garlic, and a pinch of red pepper flakes. This aromatic trio will infuse the oil, setting the stage for the flavors to come.
• Sauté until the onions adopt a soft and translucent hue, typically around 8 to 10 minutes.

2. The Squid:

• Add the cleaned squid to the pot. Let it simmer over medium-low heat for about 15 minutes. The squid not only adds its distinct taste but also tenderizes in this process.

3. Wine:

• Pour in the dry white wine. Elevate the heat to medium-high and let it bubble away until most of the wine is absorbed. This process, lasting about 20 minutes, dampens the alcohol’s sharpness and joins it with the developing flavors.

4. Tomatoes:

• Blend in the crushed San Marzano tomatoes.
• Season with lemon zest, salt, pepper, and the aromatic dried Sicilian oregano.
• Allow the mix to simmer on low heat, stirring occasionally, until it achieves a luscious thickness. This phase should span around 30 to 35 minutes.

5. Adding Liquid:

• Infuse the mixture with water and seafood stock, bringing it to a gentle boil.

6. Seafood:

• Introduce the mussels, clams, and shrimp. Seal the pot with a lid, letting the steam work its magic to open the shells in about 5 minutes.
• Delicately fold in the pre-portioned firm-fleshed fish and lobster meat. Monitor until the fish becomes opaque, which should take 3 to 4 minutes.

7. Gremolata:

• While the stew bubbles, craft the gremolata. On a chopping board, combine fresh parsley, zesty lemon, and the peeled garlic clove. Chop finely.

8. Serving:

• Once cooked, ladle the stew into individual bowls.
• Sprinkle a generous pinch of the freshly made gremolata on top, offering a burst of zest with every spoonful.

There you have it! A bowl brimming with the essence of Italy’s coastline.

Cioppini – Italian American Seafood Stew

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★★★★★

5 from 1 review

• Author: Honest Cooking
• Total Time: 1 hour 45 minutes
• Yield: 4 to 6 servings

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Description

Born from the humble kitchens of Ligurian fishermen, but perfected on the coast of California, this aromatic and hearty stew mirrors the soul of Italian cuisine – rustic, flavorful, and deeply rooted in local traditions.

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Ingredients

Units USM

• 1/3 cup Olive Oil
• 1 Fennel Bulb (Finely Chopped)
• 1 Small Onion (Finely Chopped)
• 3 Garlic Cloves (Minced)
• Pinch of Red Pepper Flakes
• 1 pound Medium Sized Cleaned Squid (Bodies Cut Into 1/2 Inch Rings, Tentacles Halved)
• 2 cups Dry White Wine
• 1 28 ounce Can Crushed San Marzano Tomatoes
• Zest of 1 Lemon
• Salt & Pepper To Taste
• 1 Tablespoon Dried Sicilian Oregano
• 2 cups Water
• 1 cup Seafood Stock
• 12 ounces Cleaned Mussels
• 12 ounces Littleneck Clams
• 12 ounces Cleaned & Deveined Medium Shrimp
• 12 ounces Firm Fleshed Fish (Such As Grouper, Halibut, Striped Bass, or CodCut Into 1 1/2-inch Pieces)
• 2 Medium Lobster Tails (Flesh Removed From Shells & Cut Into Bite-Sized Pieces)

Topping:

• 3 Tablespoons Fresh Parsley
• Zest From 1 Lemon
• 1 Large Garlic Clove (Peeled)

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Instructions

1. In a large heavy bottomed stockman, heat the oil over medium heat.
2. Add the fennel, onion, garlic, and red pepper flakes, and cook until the onions are soft and translucent, about 8 to 10 minutes.
3. Add the squid, and cook over medium low heat for 15 minutes.
4. Pour in the white wine, and cook over medium high heat until most of the wine has been absorbed, about 20 minutes.
5. Stir in the tomatoes and lemon zest, salt, pepper, and oregano.
6. Cook over low heat stirring every so often, until the mixture is very thick, about 30 to 35 minutes.
7. Add the water and seafood stock, and bring to a boil.
8. Add the mussels, clams, and shrimp, cover the pot, and cook until most of the shells have opened, about 5 minutes.
9. Stir in the lobster meat along with the fish, and cook another 3 to 4 minutes or until the fish is opaque.
10. While the stew is cooking place the parsley, lemon, and garlic on a cutting board and chop ingredients together finely.
11. Serve the stew immediately in bowls, with a sprinkling of the gremolata on top.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Main Course
• Method: Boiling
• Cuisine: Italian American

Keywords: Soup, Stew, Seafood, Tomatoes, Italian, Italian-American, Squid, Shrimp, Lobster, Grouper, Cod, Fish, Seafood Stew, Bouillabaise, tomato broth

The post How to Make Cioppino: Italian-American Seafood Stew appeared first on Honest Cooking.

Steak Pizzaiola is a traditional Italian dish that combines steak with a flavorful tomato-based sauce, often seasoned with herbs like oregano and garlic. The name “pizzaiola” derives from the word “pizza”, suggesting the steak is prepared in the style of a pizza maker due to the tomato sauce element. Typically, the steak is seared and then simmered in the sauce, allowing the meat to absorb the umami rich tomato flavors.

Steak Pizzaiola is a meal that I grew eating as a kid. My mother would serve it with mashed potatoes and green vegetables. It was a family favorite then, and it is still a winner for the family today. My version is pretty similar to my Mom’s one, though I prefer to serve it without the mashed potato – my favorite sides are sweet potato wedges and broccoli.

Step by Step Guide to Making Steak Pizzaiola

1. Preparing Your Steak:

• Start by taking your thin-cut sirloin steaks out of the refrigerator to let them come to room temperature. This ensures even cooking.
• Pat them dry with paper towels to remove any excess moisture, which can hinder proper searing.
• Season each steak generously on both sides with salt and freshly milled black pepper. This will help in enhancing the steak’s natural flavors.

2. Searing the Steak:

• Heat a tablespoon of olive oil in a large skillet over medium-high heat. It’s essential to wait until the oil is shimmering but not smoking.
• Lay your steaks in the skillet. If your skillet isn’t large enough to accommodate all the steaks without crowding, it’s best to work in batches. Crowding the pan can cause steaming, preventing a nice sear.
• Flip the steaks once, searing until they reach your desired level of doneness.

3. Sauce Base:

• After setting aside your seared steaks, reduce the heat to medium. This ensures that the garlic won’t burn, which can give a bitter taste to your sauce.
• Add another tablespoon of olive oil followed by minced garlic. Sauté until the garlic releases its aromatic essence, which should take about 30 seconds.
• The next step involves deglazing: Pour in your white wine, making sure to scrape the bottom of the skillet to release any browned bits. This process enriches your sauce with the flavors trapped in those bits.

4. Incorporating Tomatoes:

• Now, add the halved cherry tomatoes to your skillet. As they cook, they should soften and wrinkle slightly.

5. Intensifying Flavor:

• Introduce your flavor enhancers: sliced olives, capers, tomato paste, and oregano. These ingredients contribute briny, umami-rich, and earthy flavors to the dish.
• Stir continuously to ensure the tomato paste fully incorporates, thickening the sauce and deepening its rich tomato flavor.

6. Simmering:

• Pour in your low-sodium chicken stock, mixing it well with the other ingredients. Allow your sauce to gently simmer for about 15 minutes.

7. Returning to the Sauce:

• Return your seared steaks to the pan, nestling them into the sauce. This not only warms the steak back up but also allows it to absorb the sauce’s flavors.

8. Serving:

• Once your steaks are adequately warmed, transfer them to plates. Spoon generous amounts of the sauce over each steak.
• Tear fresh basil leaves over the top .

How to Make Steak Pizzaiola

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★★★★★

5 from 1 review

• Author: Honest Cooking
• Total Time: 40 minutes
• Yield: 4 servings

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Description

Thinly sliced steak is seared and then simmered in a pizza style sauce, allowing the meat to absorb the umami rich tomato flavors.

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Ingredients

Units USM

• 4 steaks, very thinly cut
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• ? cup green olives, pitted and sliced (120g)
• 2 cups cherry tomatoes, halved (375g)
• 1 tbsp capers, drained and rinsed
• 1 cup low-sodium chicken stock (250ml)
• 1 1/2 teaspoon dried oregano
• 2 tablespoons tomato paste
• ? cup dry white wine (80ml)
• Fresh basil leaves, torn, for serving
• Salt and freshly milled black pepper, to taste

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Instructions

1. Preparation: Begin by seasoning the steaks with salt and pepper.
2. Searing the Steak: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once shimmering, add the steaks. For steaks that are ¼ inch thick, sear for 30 seconds to 1 minute on each side or until they reach your desired doneness. Remove the steaks and set them aside on a plate.
3. Building the Sauce: Reduce the heat to medium and add the remaining tablespoon of olive oil. Stir in the minced garlic and sauté until fragrant, about 30 seconds. Pour in the white wine to deglaze the pan, ensuring to scrape any browned bits with a wooden spoon. Let it simmer and reduce for about 2 minutes.
4. Tomatoes and Aromatics: Incorporate the cherry tomatoes and cook until they begin to soften and wrinkle, approximately 5 minutes.
5. Flavor Enhancements: Introduce the sliced olives, capers, tomato paste, and oregano to the skillet. Stir well, ensuring the tomato paste fully integrates into the sauce.
6. Simmering: Pour in the chicken stock and stir everything to combine. Allow the sauce to simmer gently for about 15 minutes. This will help all the flavors meld together, resulting in a deeper taste.
7. Reintroducing the Steak: Gently nestle the steaks back into the skillet, ensuring they’re submerged in the sauce. Let them warm through for about 2-3 minutes.
8. Serving: Transfer the steaks to plates, spooning the sauce generously over each. Garnish with torn fresh basil leaves and serve immediately.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Main
• Method: Pan frying
• Cuisine: Italian

Keywords: italian, steak, meat, stew, tomatoes, pizza, marinara sauce, olives, weeknight meal

The post How to Make Steak Pizzaiola appeared first on Honest Cooking.

There are a few food items that I love to call my own. Cauliflower is one of them, as are mangoes, truffles and liver. They’re things that are exclusively mine, in this household.

Meaning? Well, the better half isn’t a great fan of them. This generally means that I don’t eat them as often, but when I do, I seem to enjoy them much more.

When I feel like treating myself to a delicious lunch at home, or dinner for one when the house is all mine, I tend to gorge on the things that are all mine.

Take this anchovy pasta I’ve made. It has a butter sauce that’s very similar to a dish that I made during my apprenticeship 25 years ago. Geez, 25 years. Only difference is that it was spooned over charred fillet steak. I seriously love it.

It’s so quick to make and it satisfies me every time. And somehow I always make more than one portion, which is fine, because I’m ok with left-overs.

Not only are the anchovies the big hero in this spaghetti dish, but fresh lemon is pretty much a requirement. Anchovies are undoubtedly like a slap to the palate, so a bit of acid helps balance things out. Charred lemon works wonders, but I also like to throw in some capers or brined artichoke hearts, as well.

Brown Butter Pasta with Lemon and Anchovies

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★★★★★

5 from 2 reviews

• Author: John Bek
• Total Time: 22 minutes
• Yield: 2 servings

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Description

A simple recipe that is so satisfying with bright acidity from lemons, salty anchovies, and rich butter to coat the spaghetti.

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Ingredients

Units USM

• 2 cheeks of lemon
• 4 tbsp 1/4 cup butter
• 1 x 55 g tin (2 oz anchovies*)
• 1/4 cup capers (or artichoke hearts)
• spaghetti (cooked al dente (about 120g, uncooked))
• parsley (or chives, chopped)

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Instructions

1. To char the lemon, heat a pan over high heat. Lay the lemon cut side down and cook until slightly blackened. Turn heat down to medium-high, remove lemon and set it aside.
2. Place the butter and anchovies into the same pan. As the butter melts, use a fork to break up the anchovy fillets to help them dissolve into the butter.
3. Toss in the capers or artichoke and allow to cook until the butter turns a golden brown colour, swirling to help it colour evenly. As soon as this happens, turn off the heat, toss in the cooked spaghetti and mix vigorously to coat. Mix through the parsley or chives.
4. Serve immediately with a good squeeze of the charred lemon.

Notes

Depending on your love of anchovies, use as much or as little as you desire. I use a whole 55g tin and a small amount of its oil.

• Prep Time: 10 mins
• Cook Time: 12 mins
• Category: Pasta, Primi
• Method: Boiling
• Cuisine: Italian

Keywords: pasta, italian, spaghetti, primi, lemon, anchovies, weeknight meal, simple pasta, olive oil

The post Brown Butter Spaghetti with Charred Lemon and Anchovies appeared first on Honest Cooking.

In the vast realm of Southeast Asian cuisine, Mohinga holds a special place for the Burmese. Think of it as Myanmar’s answer to the morning ritual, akin to how others crave a coffee or a croissant. This noodle soup, often considered Myanmar’s unofficial national dish, is more than just a meal; it’s a cultural symbol.

Now, don’t be fooled by it’s place as a morning dish in Burma – it is the perfect comfort food for any time of day. Lunch? Yup. Dinner? Hell yeah!

The foundation of Mohinga is its awesome fish broth. Slow-cooked with ingredients like lemongrass, garlic, and ginger, the broth develops a depth of flavor that’s robust and soul-warming at the same time. Thin rice noodles, slightly slippery and soft, are then submerged into this broth, absorbing its essence.

But the beauty of Mohinga lies in the many ways it can be served. Across Myanmar, from the bustling streets of Yangon to the quiet corners of Bagan, you’ll find countless variations. Some feature slices of tender fish, while others might add boiled eggs or crispy fritters, providing crunch and substance. Fresh cilantro, chopped onions, or lime wedges are almost always the finishing touch, offering bursts of freshness.

No matter where you encounter Mohinga, its essence remains the same – a comforting bowl of delicious soup.

How to make Mohinga at home:

Ingredients Preparation:

Prepare all your ingredients: Measure out the spices, clean the fish fillets, halve the hard-boiled eggs, and have your rice vermicelli noodles ready. It’s always helpful to set everything out before diving into the cooking process.

Broth Preparation:

Starting the broth: In a large pot, place the fish head along with the bruised lemongrass, bashed garlic cloves, quartered red onion, and ground turmeric.

Simmering: Pour in cold water, ensuring the fish head is fully submerged. Bring the contents to a boil. As the broth boils, skim off any impurities that rise to the surface. Reduce the heat to a low setting and let it simmer gently for 20 minutes.

Straining and Cooking Fillets: After the initial simmer, strain the broth to remove solids and return the clear broth to the pot. On a gentle heat, immerse the catfish fillets into the broth. Allow them to cook for about 15-20 minutes or until fully cooked through.

Flaking the Fillets: Once cooked, remove the fillets from the broth. Using forks, gently flake the fillets into sizable chunks. Keep them aside for later. Ensure your broth stays on a low heat during this time.

Spice Paste Preparation:

Creating the Spice Base: In a mortar (or food processor for ease), combine the finely sliced lemongrass, red chilis, rough-chopped red onion, diced garlic, and sliced ginger. Grind these ingredients until you achieve a smooth paste.

Cooking the Paste: Heat the grape seed oil in a separate saucepan. Introduce the freshly made paste into the hot oil and sauté it for about 20 minutes. Don’t be alarmed by the amount of oil; it will integrate well.

Adding in the Remaining Ingredients: Stir in the shrimp paste, ground turmeric, and sweet paprika to the sautéed paste. Follow this with the previously flaked fish, ensuring you mix gently to keep the fish in chunks. Let this mixture cook on a low flame for an added 5 minutes.

Finalizing the Broth:

Merging Broth and Paste: Return to your pot of simmering broth and carefully mix in the sautéed fish mixture.

Introducing Chickpeas and Onions: Add the mashed chickpeas and the chopped half of the red onion into the pot.

Seasoning: Season the broth with fish sauce, adjusting according to your taste preferences.

Simmering: Allow the entire broth to simmer for another 30 minutes.

Serving the Mohinga:

Preparing the Vermicelli: Cook the rice vermicelli noodles as instructed on their packaging. Once done, distribute them among serving bowls.

Assembling the Bowls: Over the noodles, ladle the aromatic fish broth, making sure you include chunks of flaked fish from the pot.

Garnishing: Top each bowl with a half of a hard-boiled egg, a generous sprinkle of chopped cilantro, and a spritz of lime juice for that fresh zing.

Mohinga – Recipe for Burmese Fish Noodle Soup

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Lan Pham Wilson
• Total Time: 52 minute
• Yield: 4-6 portions

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Description

Spicy, umami broth, a perfectly boiled egg, a wedge of lime, and slippery noodles is the perfect combination on a cold night. What more can you ask for than a Burmese fish noodle soup?

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Ingredients

Units USM

Noodle bowls:

• Rice vermicelli noodles
• Hard-boiled eggs (halved)
• Chopped cilantro (to garnish)
• Lime wedges (to serve)

Broth:

• 1 Head of fish (if you had to choose, catfish is fine)
• 1 Lemongrass stem (bruised)
• 2 Garlic cloves (bashed)
• 1 tsp ground turmeric
• 3 TBL cooked chickpeas (mashed (i used jarred jovial))
• 1 Red onion (quartered)
• 1/2 Red onion (chopped)
• Fish sauce (to taste)
• 1.5 lbs Catfish fillet (cleaned and de-boned)

Spice paste:

• 3 lemongrass stems (finely sliced, white part only)
• 2–4 red chilis (to taste)
• 1/2 red onion (rough chopped)
• 4 garlic cloves (diced)
• 1 inch piece of fresh ginger (peeled & sliced)
• 1/2 cup grape seed oil
• 2 tsp shrimp paste
• 1 tsp ground turmeric
• 1 tsp sweet paprika

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Instructions

For the broth:

• Place the fish head in a large pot with the lemongrass, garlic, red onion quarters and turmeric.
• Pour in enough cold water to cover the head and bring to a boil.
• Skim off any muck, then reduce the heat to low and simmer for 20 minutes.
• Strain the broth and put back in pot. Keep the heat at low, and gently lower the fish fillets into the broth and cook for about 15-20 minutes.
• Remove the fillets and with forks, flake them into chunky pieces. Set aside. Keep the broth pot on low.

While the broth is simmering, make the paste:

• In a mortar, pound the lemongrass, chillies, chopped onions, garlic and ginger into a smooth paste. You can use a food processor for ease.
• In a saucepan, heat up the grape seed oil. Add in the paste and sauté for 20 minutes. You’re gonna question if the amount of oil is correct, don’t worry!
• Stir in the shrimp paste, turmeric and paprika.
• Add in the flaked fish, be gentle with mixing, cook on low for an additional 5 minutes.
• Returning to the pot of broth, add the fish mixture.
• Next, throw in the mashed chickpeas and chopped red onions. Season with fish sauce to taste.
• Stir to combine, and let simmer for 30 minutes.

To serve:

• Cook vermicelli noodles according to package instructions. divvy into soup bowls.
• Ladle soup over noodles, being sure to add in chunks of flaked fish.
• Top with half hard boiled egg and generous smattering of chopped cilantro.
  Spritz with lime juice.

• Prep Time: 20 mins
• Cook Time: 1 hr
• Category: Main
• Method: Boiling
• Cuisine: Burmese

Keywords: Burma, burmese, mohinga, noodles, noodle soup, soup, vermicelli, fish, seafood, catfish

The post Mohinga – How to Make Burmese Fish Noodle Soup appeared first on Honest Cooking.

Lamb neck is a cut that is often overlooked, but it’s truly a hidden gem. It’s one of the most flavorful parts of the lamb, thanks to its marbling of fat and connective tissue. When cooked properly, the meat from a lamb’s neck is incredibly tender, moist, and packed with a deep, rich flavor that’s unlike any other part of the animal.

Braising is an ideal cooking method for lamb neck. This technique involves slow-cooking the meat in a small amount of liquid in a covered dish over low heat. The long, slow cooking process allows the connective tissue to break down, resulting in meat that’s exceptionally tender and flavorful. The fat in the neck also helps to keep the meat moist during the long cooking time, and it adds a rich flavor to the finished dish.

Another reason why lamb neck is great for braising is that it’s a very forgiving cut. It’s almost impossible to overcook, and the longer it cooks, the more the meat falls off the bone and the flavors develop. This makes it perfect for dishes like stews, curries, or the braised lamb neck with Fregola Sarda recipe you’re preparing.

So, while lamb neck might not be the first cut of meat you think of when you’re planning a meal, it’s certainly worth considering, especially for slow-cooked dishes. The end result is a dish with a depth of flavor that’s hard to match.

In this recipe, we go with what we would do for any long braise — sear the meat, add the aromatics, red wine, and stock, and let it cook slowly, until fall-off-the-bone tender.

We cooked the lamb neck for a good two hours in the oven. It created a deeply flavorful sauce, which we then reduced and drizzled over the meat, and served the lamb neck over Fregola Sarda.

Fregola Sarda, also known as fregula, is a type of pasta from Sardinia, an island in Italy. It’s made from semolina dough, which is rolled into tiny balls and then toasted in an oven. The toasting process gives it a distinct nutty flavor and a pleasingly firm texture that holds up well in soups, salads, and various other dishes.

Fregola Sarda is similar to couscous and can often be used interchangeably in recipes. However, it’s larger in size (about the size of a peppercorn) and has a deeper, more complex flavor due to the toasting process. It’s often used in Italian and Mediterranean cuisines, and it pairs well with robust sauces, meat, and seafood.

Like other types of pasta, Fregola Sarda is usually boiled until it’s al dente before it’s added to a dish. It’s an excellent choice for dishes like the braised lamb neck recipe here, as it will absorb the rich flavors of the braising liquid and pair well with the tender lamb.

Added thinly sliced preserved lemons, which added a really nice brightness to the dish. Garnish with chopped mint or parsley if you like.

STEP BY STEP GUIDE

Lamb Preparation:

Start by preheating your oven to 325°F to ensure it’s at the right temperature when you’re ready to start the slow cooking process.

Season the lamb neck slices with sea salt and freshly ground black pepper. This helps to build the flavor foundation of your dish.

Heat 2 tablespoons of extra virgin olive oil in a deep, heavy-based Dutch oven or pot over medium-high heat. Once the oil is hot, add the lamb neck slices in a single layer and sear on both sides until well browned. This searing process enhances the meat’s flavor and gives it a beautiful, appetizing color.

Vegetable Saute:

After searing the lamb, remove it from the pot, and wipe the pot clean. Add more oil to coat the bottom of the pot. Add the diced carrot, celery, onion, and coarsely chopped garlic, and cook over medium heat, stirring occasionally, until nicely browned – about 6 to 8 minutes. These aromatic vegetables add depth to your dish.

Creating the Braising Liquid:

Now, pour in the red wine and vinegar, and cook, stirring and scraping any bits stuck to the bottom of the pot until the liquid is reduced by half. This step is called deglazing, and it pulls all the flavorful bits from the bottom of the pot into your sauce.

Next, add the canned chopped tomatoes, chicken stock, thyme, and rosemary to the pot.

Braising the Lamb:

Return the browned lamb neck to the pot and bring the liquid to a boil. Once boiling, cover the pot and transfer it to the preheated oven. Allow it to cook, turning the lamb once, until the meat is fall-off-the-bone tender, about 2 hours.
Preparing the Fregola:

While the lamb is in the oven, cook the fregola sarda according to the instructions on its package. Once cooked, drain and set aside.

Finishing the Dish:

After the lamb has finished cooking, remove it from the cooking liquid. Strain the liquid and add it to a pot. Skim off any fat and cook over medium-high heat until somewhat reduced, becoming thicker and more flavorful.

To serve, place a portion of the cooked fregola sarda on each plate. Top with 2 slices of the braised lamb neck. Drizzle over some of the reduced sauce. Garnish with slices of preserved lemon and a sprinkle of fresh mint or parsley.

Braised Lamb Neck with Italian Fregola

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★★★★★

4.9 from 7 reviews

• Author: Linda Schneider
• Total Time: 52 minute
• Yield: 2 servings

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Slow cooked lamb doused in a deeply flavorful reduced sauce, served over fregola sarda to soak up the flavors and brightened with lemon slices.

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Ingredients

Units USM

• 2 pounds of lamb neck (4 slices)
• Sea salt and freshly ground black pepper
• Extra virgin olive oil
• 1/2 cup carrot, medium dice
• 1/2 cup celery, medium dice
• 1/2 cup white onion, medium dice
• 5 cloves of garlic, coarsely chopped
• 1/2 cup red wine
• 1/4 cup red wine vinegar
• 8 ounces canned chopped tomatoes
• 1 cup chicken stock
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 cup Fregola sarda
• Preserved lemon peel, thinly sliced, for garnish (if you don’t have preserved lemon peel – a nice squeeze of lemon before serving will work)
• Chopped mint or parsley for garnish

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Instructions

1. Preheat the oven to 325F.
2. Season the lamb with salt and pepper. Heat 2 tablespoons olive oil in a deep, heavy-based Dutch oven or pot over medium-high heat. Add the lamb neck in a single layer and sear on both sides until well browned.
3. Remove the lamb neck, wipe the pan, and add more oil to coat. Add the carrot, celery, onion, and garlic, and cook over medium heat, stirring occasionally, until nicely browned 6 to 8 minutes.
4. Add the red wine and vinegar, and cook, stirring and scraping any bits stuck to the bottom of the pot until the liquid is reduced by half. Add the tomatoes, chicken stock, thyme and rosemary. Return the lamb neck to the pot, bring the liquid to a boil, cover, and transfer to the oven. Cook, turning the lamb once, until fall-off-the-bone fork tender, about 2 hours.
5. Remove the lamb from the cooking liquid. Strain the liquid and add to a pot. Skim off any fat (my lamb neck had very little fat). Cook over medium-high heat until somewhat reduced and becoming thicker and more flavorful.
6. Serve the lamb (2 slices per plate) over fregola sarda. Drizzle with the reduced sauce. Garnish with preserved lemon. Sprinkle with fresh mint or parsley.

• Prep Time: 20 mins
• Cook Time: 2.5hrs
• Category: Main
• Method: Braising
• Cuisine: Italian

Keywords: Slow cooked, slow cooking, italian food, italian recipes, comfort food, sardinia, fregola, pasta, stew, braised

The post Slow-Braised Lamb with Italian Fregola Sarda appeared first on Honest Cooking.

Schnitzel, the culinary classic with deep Austrian roots, is as beloved today as ever, with its crispy, breaded, pan-fried cutlet of pork. The name is a nod to its creation, stemming from the German “schnitz,” meaning “cut” or “slice.” And while the original Wiener Schnitzel used veal, the pork variant is a staple in our house.

Creating a perfectly tender pork schnitzel with a crispy, golden-brown crust isn’t as intimidating as it might seem. In fact, the home kitchen is an ideal setting for this classic dish, and you’ll definitely be able to recreate that perfect balance between crispy outside and juicy inside.

The secret to achieving this balance? A beer brine. This not-so-secret-anymore trick helps to retain the juiciness of the pork, even when it’s pounded thin and fried. The result is a pork schnitzel that is succulent on the inside, gently hugged by an irresistibly crisp exterior.

After brining, we’ll thin out the pork. It’s simple really – by pounding the pork to a thin layer, it ensures even and quick cooking in the pan. Next, we take the pork through a straightforward three-step dredging process. It goes like this: first a dip into seasoned flour, then a bath in a beaten egg, and finally a roll in panko breadcrumbs. This doesn’t just add flavor, it also gives that essential crunchy crust to the schnitzel.

Frying the schnitzel is the crucial part, transforming it to a tempting golden brown. You’ll see firsthand how basic ingredients can turn into a classic dish. And to finish it off? A touch of salt, a squeeze of fresh lemon to cut through the richness, and a sprig of parsley for garnish. Served alongside a German lager, you’ve got a complete schnitzel meal, homemade and hearty.

Now, let’s get started!

STEP BY STEP GUIDE

Brine Preparation:

Start by preparing the brine. This process infuses your pork with extra flavor and tenderness. Combine the water, salt, brown sugar, quartered lemon, garlic, and thyme in a medium pot. Bring this mixture to a boil, then reduce the heat and let it simmer for 10 minutes. Allow the mixture to cool for 15 minutes before adding ice and dark lager beer. It’s crucial the brine is at or below 40°F before adding the pork, so pop it into the fridge if needed.

Pork Preparation:

While the brine is cooling, get your pork ready. Placing your pork chops between two sheets of plastic wrap, use a meat tenderizer, the back of a pan, or a rolling pin to flatten them to about ¼ inch thickness. This ensures even and fast cooking when frying. Once your brine is suitably chilled, add your pork chops to the mixture and refrigerate for 2 to 4 hours. This time in the brine ensures your meat absorbs those delicious flavors and stays tender.

Setting Up Your Dredging Station:

Dredging your pork chops in flour, egg, and breadcrumbs gives them their classic crispy exterior. Set up three shallow dishes – one with seasoned flour, another with a seasoned mixture of beaten eggs and milk, and a third with seasoned panko breadcrumbs. This assembly line setup makes the process quick and efficient.

Dredging the Pork:

Now take each pork chop and coat it in the flour, then the egg mixture, and finally the breadcrumbs. Each stage adds a layer to the final crust – the flour helps the egg stick, the egg helps the breadcrumbs stick, and the breadcrumbs give that crunch. After coating, place the pork chops on a plate lined with parchment paper and refrigerate for 10 minutes. This helps the coating adhere better to the meat.

Frying the Schnitzel:

Heat up your oil and butter in a large skillet over medium-high heat. Once it’s hot, add your pork chops, careful not to overcrowd the pan. Fry until each side is a golden brown – this usually takes about 2 to 3 minutes per side. Remember, the pork is thin, so it cooks quickly!

Finishing Up:

Transfer your cooked pork chops to a paper towel to drain and season with a little more salt. To serve, garnish with lemon wedges and parsley. The lemon provides a nice fresh contrast to the rich, crispy pork. Pair with a stein of German lager for a full schnitzel experience.

Beer Brined Austrian Pork Schnitzel

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Heather Lewis
• Total Time: 4 hours 40 minutes
• Yield: 4 servings

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Master the art of making authentic pork schnitzel, and learn to recreate this Austrian culinary classic at home, achieving a perfect balance of tender meat and crispy coating. The process is simpler than you think.

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Ingredients

Units USM

• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1 lemon sliced into quarters + 1 additional lemon for serving
• 4 garlic cloves peeled and smashed
• 1 bunch fresh thyme
• 1 cup ice cubes
• 2 cups 16 ounces dark lager beer
• 4 boneless pork chops
• 1 1/2 cups all-purpose flour
• 2 large eggs
• 1/2 cup milk
• 4 cups panko bread crumbs
• 2 tablespoons canola oil
• 2 tablespoons butter

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Instructions

1. In a medium pot, combine 2 cups water, salt, brown sugar, lemon, garlic, and thyme. Bring to a boil over high heat then simmer for 10 minutes. Once the salt and sugar have dissolved, remove from heat and set aside to cool for 15 minutes. Stir in the ice and beer. The brine should be 40°F. If warmer, place in the refrigerator to cool.
2. While the brine cools, place pork chops between two sheets of plastic wrap on a large solid surface. If using thick pork chops, it is helpful to butterfly them first. Using the flat side of a meat tenderizer, the back of a large pan (I find cast iron skillets to work exceptionally well), or a rolling pin, firmly and carefully pound them to an even ¼-inch thickness. Place pork chops and brine in a 1-gallon bag and refrigerate for 2 to 4 hours.
3. To prepare the schnitzel, arrange three shallow dishes on the countertop (cake rounds and aluminum pie pans work well here). Place the flour in one dish and season with salt and pepper. Whisk eggs and milk together in the second dish and season with salt and pepper. In the third dish, add the panko bread crumbs and again season with salt and pepper. Dredge each piece of pork in flour, followed by the egg mixture, and then coat with bread crumbs. To ensure an even coating, hold the pork gently at one edge and allow any excess to fall back into the dish before moving to the next.
4. Lay the coated pork on a plate lined with parchment paper and refrigerate for 10 minutes. This will allow the coating to dry out a bit and better adhere to the pork.
5. Add oil and butter to a large skillet over medium-high heat. Taking care not to overcrowd the pan, add the pork chops and cook until golden brown, about 2 to 3 minutes per side. Transfer to paper towels to drain and season with salt. Repeat with remaining pork chops. To serve, garnish with lemon wedges and curly parsley and serve with a stein of German lager.

• Prep Time: 30 mins
• Brining: 4 hours
• Cook Time: 10 mins
• Category: Main
• Method: frying
• Cuisine: Austrian

Keywords: schnitzel, octoberfest, germany, austria, austrian food, pork, cutlet, comfort food, fried

The post Beer Brined Austrian Pork Schnitzel appeared first on Honest Cooking.

A twist on the beloved Italian dish, our Lemongrass Braised Bison Osso Buco celebrates the amazing flavor and texture of a somewhat overlooked meat: bison.

Bison, or buffalo, is a magnificent (and as it happens, delicious) creature that holds a significant place in American history, having sustained Native American populations for centuries before becoming a symbol of the wild, untamed beauty of the Great Plains. Today, bison meat is gaining recognition in culinary circles, not just for its flavor, but also for its health benefits.

Compared to beef, bison meat has fewer calories, less fat, and lower cholesterol, while being rich in protein, iron, and omega-3 fatty acids. It’s a heart-healthy choice for meat lovers, providing a guilt(ish)-free indulgence that’s as nutritious as it is delicious.

Cooking bison, especially cuts like the shank used in our Bison Osso Buco, requires patience. This cut, rich in connective tissues, becomes incredibly tender and flavorful when braised slowly. As the bison cooks, it absorbs the unique combination of eastern-inspired flavors in our recipe, like Madeira, tamari, rice vinegar, and brown sugar. The result? A fall-apart tender, succulent meat that’s steeped in a broth bursting with complexity.

The key to a successful Bison Osso Buco lies in embracing the slow-cooking process. This method not only tenderizes the meat but also allows it to fully soak up the surrounding flavors. Each bite explodes in a taste of the American Plains, coupled with a culinary nod to Italian and Eastern cuisines. The experience is as delightful as it is unexpected.

Step 1:

Begin by patting dry the bison shanks. Season them generously with salt and freshly ground black pepper. This will help to build a flavorful crust during the searing process.

Step 2:

Heat a cast iron Dutch oven (preferably enamel coated) over medium-high heat. This kind of pot is ideal for maintaining consistent heat during the slow-cooking process.

Step 3:

Add enough vegetable oil to just coat the bottom of the pot. It’s important to avoid using too much oil as this could result in an overly greasy dish.

Step 4:

Once the oil is hot, add the seasoned bison shanks to the pot. Allow the meat to sear undisturbed until it achieves a deep golden-brown color. This step is crucial for developing a rich, meaty flavor in the final dish.

Step 5:

Flip the bison over to sear the other side, achieving the same golden-brown color.

Step 6:

After browning, remove the bison from the pot and set it aside on a plate. This will make room for the aromatics to cook.

Step 7:

Add the green onions, garlic, lemongrass, and ginger to the hot oil left in the pot. Stir the aromatics until they just begin to brown, releasing their enticing fragrances.

Step 8:

Pour in the Madeira, soy sauce, rice wine vinegar, and brown sugar, followed by the star anise and water. These ingredients will deglaze the pot, lifting up all the delicious browned bits stuck to the bottom.

Step 9:

Return the bison to the pot, immersing it in the flavorful liquid.

Step 10:

Bring the pot to a simmer. Once simmering, lower the heat to your stove top’s lowest setting and allow it to cook for 3 hours.

Step 11:

After cooking, carefully remove the bison from the pot. Check for and remove any silverskin present on the bison. This step ensures that every bite of the meat is as tender as possible.

Step 12:

For added convenience, you could also transfer the bison to a crock pot to finish cooking.

Step 13:

Transfer the bison to a heatproof dish, cover it with aluminum foil, and keep it warm in the oven. This will allow the meat to rest and stay warm while you prepare the sauce.

Step 14:

Place the pot with the remaining liquid back on the stove over medium heat. Let it cook until the liquid reduces by half. This will concentrate the flavors and create a rich, velvety sauce.

Step 15:

Pour the reduced liquid over the resting bison.

Step 16:

Serve the Bison Osso Buco hot, preferably with a side of mashed potatoes. Garnish with green onions for a burst of color and freshness, perfectly complementing the rich, hearty flavors of the bison.

Lemongrass Braised Bison Osso Buco

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Lara Ritchie
• Total Time: 2 minute
• Yield: 6

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Lemongrass Braised Bison Osso Buco, an Asian-American-inspired play on the Italian classic, where hearty bison is slow-cooked to tender perfection. This healthy, flavorful dish is a comforting, mouthwatering tribute to the original.

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Ingredients

Units USM

• 4 lbs. Bison Osso Buco
• 1 bunch green onions (cut green and white into 1” pieces)
• 5 cloves garlic (crushed)
• 5 stalks lemongrass (cut into 1” pieces)
• 2 inches ginger (washed and sliced)
• 1 cup Madeira
• 1 cup tamari
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 5 pcs star anise
• 8 cups water

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Instructions

1. Pat dry the bison and season with salt and freshly ground black pepper.
2. Heat an enamel coated, cast iron Dutch oven over medium high heat.
3. Add just enough vegetable oil to coat the bottom of the pot.
4. Once the oil is hot, add the bison to the pan.
5. Let it sit and don’t turn it until it is deep golden brown in color.
6. Then flip and brown on the other side.
7. Remove the bison from the pan and set on a plate.
8. Add the green onions, garlic, lemongrass, and ginger to the oil.
9. Stir until they are just starting to brown.
10. Add the Madeira, soy sauce, rice wine vinegar, brown sugar, star anise and water.
11. Add the bison to the pot.
12. Bring to a simmer, then lower heat and cook for 3 hours at your stove top’s lowest setting.
13. After it is done cooking, remove the bison from pot, remove any silver skin from bison.
14. Alternately you could place in a crock pot to finish.
15. Put the bison in a heat proof dish and cover with aluminum foil and keep it warm in the oven.
16. Put the pot over medium heat and cook until the liquid has reduced by half.
17. Add the liquid to the bison.
18. Serve hot with mashed potatoes, and garnish with green onion.

• Prep Time: 30 mins
• Cook Time: 3.5 hrs
• Category: Main Course
• Method: Braising
• Cuisine: Italian American

Keywords: bison, buffalo, osso buco, italian, italian food, braised, slow cooked, stew, meat, beef, comfort food

The post Lemongrass Braised Bison Osso Buco appeared first on Honest Cooking.

I may not share salad recipes too often, but that doesn’t mean I don’t eat them behind the scenes. To be honest, there are probably two days out of the week that we have a big salad of some description, for dinner.

Something relatively light, but something that also has a bit of substance.

The idea for this salad came when we were sitting in a cafe with a few friends, sifting through a brunch menu that had three things I wanted to try.

I naturally went for the smoked brisket sandwich, but the southern fried chicken burger sounded pretty special, as well. As did the summer breakfast salad. From memory it had things like felafel, haloumi, avocado and poached egg – among other things. It gave me the idea to make a “loaded” Mediterranean salad that’s fitting for breakfast, bunch or any meal of the day, for that matter.

An abundance of greenery, colorful additions like pomegranate and meaty, hot smoked trout – and why not toss in some pan-seared haloumi and crunchy roasted chickpeas laced with smoked paprika?

I’ve gone with two dressings that work beautifully together. Chimichurri and a creamy emulsion of yoghurt and tahini. So good.

And what’s a salad without an oozing soft poached egg!

Now… who said salads were boring?

The Big Mediterranean Salad

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★★★★★

5 from 2 reviews

• Author: John Bek
• Total Time: 25 minutes
• Yield: 4 servings

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Loaded with smoked trout, pomegranate and grilled halloumi. Dressed with Chimichurri and tahini dressing, and topped with a poached egg. This salad is anything but boring.

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Ingredients

Units USM

Chickpeas:

• 1 x 400 g (14.1 ounces tin chickpeas, rinsed & drained well)
• 1 tbsp virgin olive oil
• 1 tsp smoked paprika
• pinch of salt

Chimichurri:

• 1/2 cup firmly packed parsley leaves
• 1/4 cup firmly packed mint leaves
• 1/4 cup firmly packed coriander leaves
• 1 tsp chilli flakes
• 2 tsp red wine vinegar
• 2 tbsp lime juice
• 60 ml 2 fluid ounces olive oil
• salt & black pepper (to taste)

Yoghurt-tahini dressing:

• 2 tbsp greek yoghurt
• 1 tbsp tahini
• 2 tbsp olive oil
• 2 tbsp water

The salad:

• 400 g kale leaves (hard stems removed)
• 200 g haloumi (sliced 6-7 mm thick)
• 150–200 g hot smoked trout (or salmon, flaked)
• 50 g snow pea sprouts
• 1 avocado (sliced)
• 1/3 cup mint leaves
• 4 soft poached (or soft boiled eggs)
• 1/3 cup pomegranate arils

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Instructions

Chickpeas:

1. Preheat the oven to 200°C. (390F)
2. Tumble the drained chickpeas onto a lined baking tray and bake in the oven for 40-50 minutes. Toss them into a small bowl and mix through the olive oil, paprika and salt while hot. Set aside to cool completely before using.
3. You may only need half of these as you’ll probably snack on the other half!

Chimichurri:

1. Finely chop the parsley, mint and coriander. Toss the chopped greenery into a mixing bowl with all the other ingredients and give it a good stir. Cover and let it chill in the fridge.

Yoghurt-tahini dressing:

1. Whisk all ingredients together and set aside in the fridge, as well.

Assembly

1. To prepare the kale – bring a large pot of water (half filled) to the boil. Immerse the kale in the boiling water and immediately take it out and refresh it in ice cold water to stop it cooking further. Drain really well, shaking all the water out, and set aside. You can even go as far as laying the drained kale on a tea towel and dabbing it dry as if it were a newborn. Give it some love.
2. To prepare the haloumi – heat a non-stick pan over high heat. Sear each slice of haloumi in the pan until golden on both sides. No need for oil.
3. To assemble the salad – arrange the kale in a bowl or on a platter however you want. Add the haloumi, trout, sprouts, avocado and mint leaves – again, however you want.
4. Top with the poached eggs, scatter with the pomegranate arils and spiced chickpeas, drizzled with the chimichurri and yoghurt-tahini dressing.
5. Stab the egg and get it’s golden yolk-a-flowing, mix together and tuck in.

• Prep Time: 15 mins
• Cook Time: 10 mins
• Category: Salad
• Cuisine: Mediterranean

Keywords: salad, kale, trout, smoked trout, haloumi, mediterranean, italian, french, grilled, chickpeas, tahini, big salad

The post The Big Mediterranean Salad appeared first on Honest Cooking.