Dirty Jim’s Spicy Korean Beef Short Ribs
Ingredients:
6-8 Quality Beef Short Ribs (Petty’s) 1 ½ Cups Soy Sauce
2 Cups Beef Stock or Broth 2 Tbsps Minced Fresh Ginger
2 Tbsps Minced Garlic ½ Cup Chopped Green Onion (only green part)
¾ Cup Light Brown Sugar Red Pepper Flakes
Preheat oven to 350.
In a 6-8 quart Dutch oven, or heavy deep pot with a tight fitting lid that can go in the oven, place ribs so they are not touching and are firmly on the bottom of your pot.
Pour Soy Sauce and 1 ½ Cups of the Stock over the ribs.
Sprinkle remaining ingredients over the ribs making sure to evenly distribute throughout the pot.
Place in 350 degree oven for one hour, or until simmering.
Turn oven down to 325 and cook for 2 more hours checking occasionly. Remember, be careful when lifting the lid, steam will escape and burn your eyeballs out.
Carefully remove Ribs to a plate with a pair of tongs. Ribs will fall apart, and you don’t want that.
Let pot cool and then skim the fat off the top leaving the rendered Soy Sauce and Beef Stock.
Place pot on a Medium burner and stir in remaining Stock, reducing to a thickened sauce.
Remember, this is your dish, if you like your sauce sweeter, add a little more brown sugar.
I also, I like to test for heat at this stage. If it needs a little more heat just sprinkle in a few more Red Pepper flakes.
Serve over white rice with steamed Broccoli on the side.
Dirty Jim’s Herb Crusted Pork Tenderloin
w/ Wine Cream Sauce
Ingredients:
2-3 Hand Trimmed Pork Tenderloins (Petty’s Meats) ½ Cup All Purpose Flour
1 Tbsp Salt 1 Tbsp Fresh Ground Black Pepper
3 Tbsps Italian Herb mix (Thyme, Oregeno, Sage, Basil) Garlic Powder
Onion Powder ½ Cup Chicken Stock
¼ Cup Dry White Wine ½ Cup Heavy Cream
4 Tbsps butter 2 Tbsp Olive Oil
Heat oven to 400 degrees.
Sprinkle Tenderloins with Salt, Pepper, Garlic Powder and Onion Powder and then roll them in the Italian Seasonings.
Sprinkle flour onto tenderloins. You don’t need all that much.
In a large skillet heat Olive Oil and 2 Tbsps butter on a medium high burner.
Sear tenderloins until brown on all sides. When brown, place tenderloins in oven until internal temperature is 160. That should take about 20 to 30 minutes depending on the size of the tenderloins.
Remove tenderloins from skillet and place on a plate to rest lightly covered by a sheet of foil.
Place skillet on medium high burner and pour in wine, scraping all of the bits and pieces from the bottom of the pan. Reduce wine by half and add Chicken Stock. Reduce by half and add Cream.
Reduce heat and simmer until sauce forms glassy bubbles. Remove from heat and add remaining butter.
DO NOT return sauce to heat after you add the butter as it will break and ruin your sauce.
Slice pork into medallions and ladle on sauce.
Dirty Jim’s Panko Breaded Hogfish
w/Homemade Tartar Sauce
Ingredients:
3-4 pounds skinned Hogfish 2 cups all-purpose flour
2-3 cups Panko Bread crumbs 2 Tsps Seasoned Salt
1 Tsp Fresh Ground Black Pepper 1 Cup milk
1 egg 4 Tbsps butter
1 Cup Mayo 1 Tsp diced dill pickle
2 Tsps diced onion 1 Tsp chopped Capers
1 Wedge of lemon
In a small bowl stir together mayo, onion, pickle, lemon and capers and refrigerate.
Sprinkle a small portion of the salt and pepper on both side of the fish and set aside
Mix remaining salt, pepper and flour together and set aside.
Mix egg and milk and set aside.
Heat a large skillet to just above Medium and heat butter until it starts to foam. Make sure not to over heat the butter, it will burn. If this happens, discard and start with new butter.
In a line working toward your skillet place your flour, egg wash and panko.
Dredge the fish through the flour on both sides, coating evenly. Then dredge floured fish into the egg wash, coating evenly. And lastly, put fish in the Panko making sure that you have an even coating on both sides.
Place fillets in the hot butter and cook about 5-7 minutes on each side or until golden brown. Fish should be firm to the touch when done.
Present garnished with a sprig of parsley, a lemon wedge and 2 Tbsps of Tartar Sauce.
Makes 4-6 servings.
© 2012
