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Chicken Corn Chowder

19 Jan

2 TBSP vegetable oil

1 large onion, finely minced

2 cups chicken broth

2-1/2 pounds Yukon Gold potatoes, peeled and diced

2 cups whole kernel corn

1 cup heavy cream

2 cups cooked chicken, diced

Salt and pepper to taste

In a heavy skillet over medium heat, add oil. Saute onions until translucent. Place in a Dutch, add chicken broth and potatoes. Cook 8 minutes and add corn. Cook for 6 minutes or until potatoes are soft. Add heavy cream; reduce heat to simmer; add salt and pepper to taste. Simmer until heated well, add chicken. Stir well. Serve hot.


Braised Beef Short Ribs

31 Dec

5 pounds Beef Short Ribs

1 -28oz can peeled tomatoes

2 bulbs garlic–finly minced

1-large yellow onion–diced

3 large carrots–peeled and diced

4 celery stalks–diced

3 sprigs fresh thyme

2 tsp. dried oregano

3 bay leaves

1 gallon beef stock

2 cups sweet red wine

1 cup Guinness Beer

1/2 cup olive or vegetable oil

Pre-heat oven to 450

Rub meat with oil and reserve some for later. Season meat with salt and pepper. Bake until golden brown–check after 10 minutes. When meat has browned, remove from oven and let rest 5 minutes. Place in in large, deep roasting pan. In a heavy skillet add 3 TBSp oil and sautee  celery, onion, and carrots until well caramelized over medium heat. Add herbs and spices, cook for 10 more minutes. Add wine and reduce by half, then add beer and stock. Reduce oven heat to 300 degrees.Heat to boiling and  pour over meat. Place in oven and cook 1 hour and 45 minutes. If ribs are not fall off the bone tender continue to cook. When tender remove ribs and cover with some pan juice in a deep serving dish. Strain juice and return to pan. Cook until reduced by half and poor over ribs. Serve with mashed potatos and steamed brocccoli

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