CORZO TASTING ... POMEGRANATE SHORT RIBS

Corzo Tequila ... yes, and a food pairing. This trickle, bubble, swirl and simmer sauce is enhanced with pomegranate sauce, reduced with veal stock, cinnamon and vanilla. Ladled generously over, under and through braised short ribs. 

POMEGRANATE SHORT RIBS

 15 pieces bone-in short ribs (about 6 pounds)
 Kosher salt
 Extra-virgin olive oil
 1 onion, cut into 1/2-inch pieces
 2 inch pieces ginger cut into 1/2 inch pieces
 2 carrots, peeled, cut into 1/2-inch pieces
 2 cloves garlic, smashed
 1 cup Anejo Corzo Tequila
 1 cups tomato paste
 3 cups hearty red wine
 2 cups beef both
 2 cups pomegranate molasses
 3 inch piece of ginger, cut into 1/2 inch pieces
 1 bunch fresh thyme
 2 bay leaves
 1 cup veal stock

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables. Add to the pan the olive oil and bring to a high heat. Add the vegetables to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary. Remove vegetables and set aside and brown short ribs in same manner.

Preheat the oven to 325 degrees F.

When the short ribs are very brown on all sides, add the vegetables, tequila, stock, wine, tomato paste, ginger, herbs and 1 cup pomegranate molasses. Reduce the mixture by half.

Cover the pan and place in the preheated oven for 3 hours. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Remove from oven and cool overnight in the refirgerator. To serve, remove fat from top of pan, remove short ribs and set aside. Strain the liquid and return to the heat. Add 1 cup pomegranate molasses and 1 cup veal stock and reduce liquid by half. Taste and adjust seasonings.
Enjoy!

Rob Casey ... the man with the Corzo ... the most interesting man in the world!

My favorite fall cocktail .. Corzo Anejo, sipped and shaken not stirred. Club soda with lime back.

FAVORITE COOK BOOK, CHEF and FRIEND, RENEE BEHNKE and MEMORABLE RECIPES

If you love food, good friends, everyday memorable occasions then you will love this cookbook and my friend, Renee Behnke. I am delighted to know Renee. She has cooked for me, I have been entertained by her in her gorgeous gardened home, we have cooked together on board the MV Jamal, she has hired me to cook for her cooks program at Sur La Table and most of all we have shared life, love and laughter over a glass of wine or two for about 16 years. Renee is as passionate about food as I am and it is to our benefit that she shares with us her passion, with this book, her delicious book, Memorable Recipes. As she says on the cover "to share with family and friends" ...      

Renee and I cooking at Craig's beautiful home on Henry Island, San Juan Islands 

A delicious read!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Renee and I share the same casual attention to detail style of cooking. Good, fresh and local ingredients are always best, prepared simply and shared with those we love. Even when we are meeting people for the first time our love comes through and creates an aroma and sensuality at the table.

Simply Salted and Peppered Campari Tomatoes sitting in a pool of Olive Oil and ready for the stuffing!

Cheese Stuffed Tomatoes

6 medium vine ripened tomatoes (or 10 Campari, vine ripened tomatoes)

Salt

6 ounces herb goat cheese

4 ounces mascarpone

1/3 cup whole milk

1 tablespoon each minced fresh chives and thyme (or basil and chives)

1 clove minced garlic

Cut the  top off the tomato, reserving the top. Using a melon baller or spoon remove the seeds and flesh from the inside. Lightly salt the interior of each tomato and drain on paper towel for 15 minutes.

Mix together the goat cheese, mascarpone, milk, herbs and garlic.Spoon the mixture into the tomatoes and top each with its lid. Set in shallow bowl and bake at 425 degrees for 25 minutes. I drizzle about a 1/4 cup of good olive oil over the tomatoes before baking and pour that oil over the tomatoes when i  devour them on a salad, atop pasta, with a simple grilled meat entree or just sopping it all up with a delicious artisan loaf of bread.       Enjoy!!

You just want to take a big bite!

 

I have taken a few liberties with some of these recipes and I am sure Renee would want you to do the same. Cooking is having fun with the ingredients at hand and sharing memories with those close to your heart and at your table. So find a copy of this book at your nearest book store. You will be so happy you did. Ok, one more thing do not miss the Peanut Butter Cream Pie ... as my friends know me when I say, and it is sooo true, that the PBCP is FD!!! 

Thank you Renee for sharing. I can't wait to share the stove with you again! xo