Thirsty Thursday and an awesome Shandy

Beer is proof that God loves us and wants us to be happy.
                       ~Ben Franklin

Harp & Limonata Shandy

In my last Featured Five I shared a Shandy from Trevor at Sis. Boom. Blog.  I've been so SnakeBite focused in recent years that I forgot how much I love a Shandy.

It's a simple pleasure. Get your favorite Lager and your favorite lemon soda... I adore the San Pellegrino Limonata but 7up will work in a pinch! 1/4 soda, 3/4 lager. AHHHHH.

Thirsty Thursday & My Old Standby {Snakebite Recipe}

No fancy picture. No fancy drink.  But definitely what I think is an overlooked "classic". The Snakebite.  It's simple, beer & hard cider. I am such a Landshark junkie that at home my Snakebites have Landshark as their base.  But when I'm out I go a little darker... at BJs a Jeremiah Red, or Shock Top is a nice pairing.  It's really whatever you like. It's a simple, no frills, crisp, refreshing drink.   My favorite Cider is Magners but a close second is Strongbow and then Hornsbys.  The latter you can get ANYWHERE, Magners you can find at a specialty store like World Market.

Mix them half & half. 

Cheers! 

To. Die. For. [Short Rib Risotto]

Everyone has a food they just love love love. For me it's the short rib. I saw someone use it on Master Chef [I know I'm Pathetic] and became obsessed.  Over the last few years my "signature dish" has become Short Rib Risotto.  And it is To. Die. For.  Seriously.  I like to say that you know a short rib is perfect when you involuntarily say "oh my God" after you put a piece in your mouth and I can make that happen. Here is how to get there.


ALL YOU NEED:

3-3 1/2 LBS. CHUCK SHORT RIBS                         [bone in]
Kosher Salt
Granulated Garlic
1/4 c. Brown Sugar
1 medium onion quartered
2 beers of your choice







NOTE:  GET CHUCK SHORT RIBS bone in for this recipe... no other words are the right kind.... I have recipes I'll share another day for boneless.


Anyhow, I digress, let's get started..... it's a high heat braise.... so preheat your oven to 375F.

While you heat your olive oil in heavy oven safe lidded pan [I use my enameled dutch oven] generously salt the ribs [kosher salt] and then sear top and bottom side, approximately 4 minutes per side, turning with tongs.  Leave standing on their sides so the membrane is vertical and the bone is NOT touching the bottom of the pot.  

Like THUS :)

While the second side is searing, quarter your onion and break apart so you can place in between ribs.  Then sprinkle the ribs with the granulated garlic and brown sugar; add the two beers [try pouring around the ribs not knocking all the sugar off...  the beer will bubble up]. Put lid on and put in oven for 2 1/2 hours.  and PERFECTION!

Since I often make my protein early in the day, I just turn the oven off and leave the ribs in the lidded pot until I make the Risotto.

Risotto

5 cups chicken broth

2 tbsp olive oil

1 onion [diced]

1 cup Arborio Rice [Risotto]

1 tsp kosher salt

2 tbsp butter

1/4 cup shredded Parmesan/Romano Cheese [if desired]

salt & pepper to taste

In a saucepan, heat the chicken broth to a boil then turn down to simmer. While that is heating, I remove the short rib meat from the bones/membrane, removing excess fat and set aside [I leave a couple ribs meat in larger pieces and reserve for "garnish".

Once the broth is simmering I heat the olive oil in a large saute pan [5 quart] on medium heat, add onion, saute about 5 minutes over medium heat. Then, add Arborio Rice and saute until translucent [about 4 minutes].  Sprinkle with kosher salt, add 2 cups stock and stir at a low simmer.  Continue adding the stock 2 cups at a time about every 5-7 minutes... stirring nearly constantly. After about 20-25 minutes the risotto should be tender. Add butter, Parmesan and stir the meat in to the Risotto, adding approximately 3 TBSP of the "tar" from the Rib pot along with the meat to flavor, stir well and allow to marry for 10 minutes on extremely low heat, stirring frequently.  


To. Die. For.

Some Would Say "You're Watching Too Much Hell's Kitchen Heidi" {Risotto Recipe}

In retrospect I could've called this blog, Hello my name is Heidi & I eat Risotto and drink Mojitos.... because I am and I do.  More than the average bear I'm guessin' and so, how could I not blog my dinner on a night that I'm making Risotto?  It's my signature dish.... it's the perfect food [unless you are dieting] and one I think everyone should add to their repetoir of "go-to" dishes.... I can always make risotto as long as I have Arborio in the house (and I always do) because it's a vehicle for anything. 


NOTE:  The recipe serves 4, but I double it for my family of 6 and have plenty for after-school snack left overs.... 


Tonight I had fresh asparagus and a pork loin in my fridge. So I decided Asparagus & Beer Braised Pork Risotto.... 


 I'm a no fuss girl when it comes to braising my meat. This is all you need:

and a piece of meat of course.... 

Beer Braised Pork Recipe

1-2 lb. pork loin

2 tbsp Kosher Salt

1 small onion quartered

2 tbsp olive oil

2 bottles of beer

Preheat oven to 350.  Kosher salt the exterior of the roast generously while heating your oil in the Dutch oven. I used my Temecula basil infused olive oil [which I heart very much]. Once the oil is hot but not smoking sear the roast on all sides. Approximately 2 minutes per side. While the roast is searing peel and quarter an onion. Then throw it in the pot with two Landsharks (or your beer of preference... I'm a Landshark girl, all about that island feel.... Key West take me away). Bring to a simmer, put lid on Dutch oven and put in oven 90 minutes. 

I often do the protein midday and just leave in the pot covered at room temp until I am actually making the risotto... or you can start the risotto about 20 minutes prior to the meat being done whatever your schedule allows. At some point you will need to pull the meat and have it ready, I do it in between adding broth while cooking the Risotto.

Note: anytime you are using a braised meat, Risotto is more of a project for a day when you have time. I've made with quicker weeknight ingredients, like shrimp and green beans or chicken and pea, stick with me and I'll revisit and reinvent Risotto a time or two.... it's inevitable, but this post will get your feet wet.


As usual, I digress, cut your asparagus in 3 inch segments [approximately 1 cup], discarding the tough end and blanch it for 3 minutes.


ok meat braising or braised.... asparagus blanched and set aside. 

Here is my method for Risotto.... developed from Think Like A Chef by Tom Colicchio, one of my heroes.  Not to digress AGAIN, but that is one book I highly recommend if you love to cook.  Really gave a great perspective on cooking and recipes and I credit it for my ability to think outside the box in the kitchen.  


Back to business, here's what you need for Risotto:

Risotto Recipe

5 cups chicken broth

2 tbsp olive oil

1 onion [diced]

1 cup Arborio Rice [Risotto]

1 tsp kosher salt

2 tbsp butter

1/4 cup shredded Parmesan/Romano Cheese [if desired]

salt & pepper to taste

In a saucepan, heat the chicken broth to a boil then turn down to simmer. In meanwhile heat large saute pan [5 quart] with olive oil on medium heat, add onion, saute about 5 minutes over medium heat. Add Arborio Rice and saute until translucent [about 4 minutes].  Sprinkle with kosher salt, add 2 cups stock and stir at a low simmer.  Continue adding the stock 2 cups at a time about every 5-7 minutes... stirring nearly constantly. After about 20-25 minutes the risotto should be tender. Add butter, Parmesan and whatever protein/veggie you are using..... for me tonight, the pork and asparagus, stir well and allow to marry for 10 minutes on extremely low heat, stirring frequently.  Salt & pepper to taste.


Voila!

it's romantic, it's fancy, it's Wednesday and yes, the kids LOVE it!