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Braised Short Ribs in Pomegranate and Tempranillo


Perhaps you are the kind of person, like myself, that loves and cherishes the wonder that is a cut of perfectly braised beef. If you have inhaled the Parisian air in October and experienced the fragrance of succulent Beef Bourbignon from the plate resting on your table then you know it can surely be counted as one of the great culinary blessings in life. If you have not yet had a truly fine plate of braised beef or if , in fact, you simply must prepare it for yourself then this recipe shall more than satisfy. Short ribs provide a fantastic cut to which this treatment can justly be applied, having a sufficient richness and flavor.

Find some excellent day, perhaps New Year’s Day, a day with a few spare hours for the kitchen and a fine chill in the air and you have the only justification required to prepare this most auspicious dish. The quality this Braised Short Ribs in Pomegranate and Tempranillo offers is of great exception and nothing short of the concentrated essence of a fine wine married to the heavenly juice of seared, seasoned, and slow cooked beef. It is so aromatic, tender, juicy, and rich that the slightly acid pomegranate proves the perfect fruit of contrast. So both the juice and seeds are introduced to further elevate a wondrous braised cut into the most exquisite beef you can imagine serving. Plate a couple ribs with their fantastic gravy and garnish with pomegranate seeds and some cauliflower parsnip puree and you will have served a plate worthy of great New Year’s exaltations and you will likely be served in return, by anyone fortunate enough to share the meal, an ample portion of gratitude and thankfulness.

To all of you who love, follow, and support us and Yes, More Please! ; our friends, family, and sponsors: Happy New Year!
And Thank You. We look forward to an amazing and exciting 2016.

Mariana & Ian


Braised Short Ribs in Pomegranate and Tempranillo

Serves 4 renegade reinders on New Years eve.

8 short ribs french cut style cut in halves.
2 tablespoons grape seed oil or any neutral oil to start the searing
A few dashes of all pour pose flour
Salt & fresh cracked black pepper to season.

2 cups Tempranillo, I used 2012 Tineta Ribera del Duero, Spain.This wine has cherry, blueberry, spices, and a hint of licorice and chocolate, very aromatic and good level of acidity to cook with. Great price also from $15-13.00 dlls a bottle.
2-1/2 cups Pomegranate Juice
1 to 2 cups beef stock
1 tablespoon balsamic vinegar
3-4 Rosemary fresh sprigs
2 dry bay leaves
4 garlic cloves
1/2 up to 1 teaspoon salt and fresh black pepper to taste

Garnish with:
1 fresh pomegranate, worth of kernels.
Rosemary sprigs

Preparation Method:

1. Pat dry the short ribs. Season all sides with kosher salt and fresh black pepper. Then sprinkle some all purpose flour until all sides are lightly covered. re season lightly with salt an pepper.

2. Tap excess flour and heat up a heavy bottom roasting pan or cast iron enamel pot. Drizzle a little grape seed oil and sear every rib all sides. Do not crowd the pan. Depending on pan size and rib size sear 3 or 4 at the time, all sides until each sides develops a crust and its one tone above golden brown.

3. Set them aside as you go until you have seared every short rib. Save a couple of tablespoons of the fat on the pan, discard the rest of the oil and any of the heavenly burn bits on the bottom of the pan. U can use a paper towel and carefully wipe off the pan.
4. With the pan wiped off, add 2-3 tablespoons of the reserved fat into the pan and arrange the seared short ribs, bone side down into the pan on a single layer.
5. Place pot into stove on a medium high heat. Add wine, pomegranate juice, beef stock. Make sure the sum of liquids just cover the ribs, if needed ad more pomegranate juice, or wine. Add herbs, garlic cloves and re-season with salt and black pepper. Bring to a boil cover with a lid and transfer into the lower third of the oven at 300F to 325F temperature (depending on your oven, electric like our Mildret 325F V.S. Gas or Convection 300F) For about 1 hour and 45 minutes, Lid on. After that time, remove the lid and cook with lid off for another 15-20 minutes, depending on tenderness of the ribs. Test with a fork, it should be easily inserted. If that is not the case, give them 15-20 more minutes.
You also can braise your ribs on the stove top, just be really careful to set the temperature to a very slow simmer. Cook with Lid on for about 1-2 hours and lid off for 20-30 minutes.


6. While short ribs are brazing… Make your Cauliflower-Parsnip Mashed or Mashed Potatoes. Here is a quick recipe…
1 small medium califlower, two parsnips, 3-4  tablespoons butter, one drizzle extra virgin olive oil, a dash of cream or milk, salt and pepper to taste. Cut your cauliflower into mini florets, peel and cube the parsnips, steam florets and cubes on the same pot until soft and tender. Remove from steamer, place them in a pot, add butter, salt pepper, extra virgin olive oil and a dash of milk, almond milk or soy milk what ever you prefer. With an inmersion blender whip until creamy and fluffy. A food processor will work well to.
Set aside and keep on a warm place until ready to serve.


Back to the ribs:

7. Remove pot from oven and place ribs on a baking tray,cover with aluminum foil to keep them warm and juicy. Turn off the oven and place your serving tray into the oven to warm up until serving. This is a great little step that will help you keep them warm for longer when they are ready to serve.
8. Remove most of the fat on the left over juices. Strain juices trough a fine colander. Smash those garlics through the sieve and pick up the mashed bits from the outer part of the colander, they will help to intensify the flavor and thicken up the sauce. Add about 1/2 cup of the rest of the pomegranate juice, and check for seasoning. Add salt and pepper if needed. Place sauce back into pot, bring to a boil and reduce until desired consistency. I like my pomegranate sauce like a lose gravy, not to loose, not to thick just with enough body to hang into the ribs.Pomegranate-Tempranillo-Braised-Short-Ribs_Degrease-and-strain-the-juices-to-create-the-pomegranate-saucePomegranate-Tempranillo-Braised-Short-Ribs_straining-the-saucePomegranate-Tempranillo-Braised-Short-Ribs_making-the-sauce

9. Place some blips of your mashed of choice and place the ribs on platter, drizzle some of the pomegranate sauce and sprinkle some pomegranate kernels. Place the rest of the pomegranate sauce and kernels for extra garnish when serving. Serve immediately.





Happy New Year!

Its New years eve and everybody needs some great music to finish this fun and crazy year…

Akira Miyagawa shows us with his genius musical creativity, that everything can be done!!!

Music Pairing: Akira Miyagawa’s Beethoven’s Symphony No.5 and Mambo No.5 Combination

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Jalapeño and Bacon Meatloaf


If you are a meat lover, carnivore, bacon-ator, you just clicked on this post at the right moment and the right time. This is for you baby!…
As you know, every now and then, we do appreciate and love meat. Not too often, but when we do, we tend to go all-out; a big steak, a visit to Franklin’s BBQ, pork tacos. I’m telling you, Texas all the way. On this occasion, the meat craving translated into the form of meatloaf!

I asked Ian what would you like for dinner he answered: “not carrots”, so I said ‘be more specific’, he said “Meatloaf”.. Meatloaf it is!… I’ll do anything for love. (and please do not even relate to “that” Marvin Lee Aday song… I won’t do that.) I think this is the second time in my life that I’ve made meatloaf …and it was not too shabby, shall I say.

Meatloaf is pure comfort food, classic Americana recipe. There might be a million meatloaf recipes out there, the same as in Mexico for beans! Every family has their own recipe and spin, technique, breadcrumbs, no bread crumbs, beef, bison, ground turkey, ~ a mix ~ spices, ketchup, brown sugar, baked cover uncovered uff! lots of ways…

I did my research, and rescued the common thread of ingredients. I came up with a pretty good contender. This meatloaf put a big smile on Ian’s face.

Since we are just two I decided to make a small one, using my little cast iron pan. I fell in love with the way the meatloaf turned out. Crusty bottom and edges, caramelized top, really moist and great soft crumb.
I’ve learned that meatloaf left overs translate into meatloaf sandwiches and hey that sounds glorious… but we are trying to balance the act here. Maybe next time I will just make this mini meat loaf for the sake of sandwiches…are you still with me?…great!

For this baby Jalapeño and Bacon Meatloaf I used red onions, bottom mushrooms, panko breadcrumbs, and yes a dash of that “W”sauce. I used half ground lean turkey and half ground lean pork. My little spin: I added a bit of jalapeño pepper vinegar to the meat mixture and I topped it with bacon, slices of jalapeño, fresh cracked black pepper, and the classic ketchup-mustard-honey~instead of brown sugar~ and a little jalapeño vinegar to loosen up the glaze. I baked and served it all in the same little pan. The way this little pan is awesome! It works like a charm, bakes evenly gives the meatloaf a bit of crust on the edges and bottom and best of all it’s ready in 25-30 minutes… to die for… Meat it up!, Enjoy.


Jalapeño and Bacon Meatloaf

Serves 4 or two hungry caveman.

For the meatloaf:

8 oz of ground 85% lean pork
8 oz of ground 90% lean turkey
1 egg
1/3 cup panko breadcrumbs or almond flour will work great for those GF souls.
¼ cup chopped red onions
1 cup chopped or sliced mushrooms up to preference.
1 tablespoon ketchup
1 teaspoon Dijon mustard
1 garlic clove grated
1 tablespoon jalapeño vinegar
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
6-8 good cranks of freshly cracked black pepper

For the glaze:

1/3 cup ketchup
1 teaspoon Dijon mustard
2 dashes of Worcestershire sauce.
1-2 teaspoon of honey

Toppings for the meatloaf:

Caramelized onions
2 slices thick bacon.
2 pickled jalapeños sliced in thick wheels
Fresh cracked pepper.


Preparation method:

1. Start by caramelizing the onions. Slice them about 1/8 inch or thicker, place them in a pan with 1 tablespoon of olive oil, a splash of apple cider vinegar and a pinch of salt over medium heat, toss and then lower the temperature until they look soft, but hold their shape, and they have a mahogany color just like this:


2. In a large bowl combine the 2 kinds of ground meat, egg, bread crumbs, chopped red onions, sliced mushrooms, ketchup, Dijon mustard, jalapeño vinegar, grated garlic, salt and black pepper. Mix until well combined and forms a ball. (look picture below)

3. Place the meat mixture into a 7″ cast iron pan , creating a slightly domed center.
4. Apply some of the glaze top with caramelized onions.
5. Cut the slices of bacon in half so you end with 4 short slices. Place one slice across the meatloaf and alternate with one row of the jalapeño slices, until your meatloaf is cover with all the bacon and jalapeño peppers. (see picture below)

6. Bake at 375 on the lower 1/3 of the oven, uncovered.
7. Check in 25 minutes and apply the rest of the glaze on top, bake for another 5 minutes.
8. At this point your meat loaf is cooked, you can broil the top for a couple of minutes to crisp up the bacon.
9. Using a trivet, take the meatloaf to the table and serve! Enjoy.



I served the meatloaf with this lemony mashed potatoes and peas  and a green salad on the side.

This was a great comforting meal, Enjoy!


Lemony mashed Potatoes and Peas

Serves 2

2 small potatoes, skin on, cut in cubes. I used yellow wax potatoes, I love how creamy they are when smashed.
1/2 cup peas
¼ cup milk or reserve water from the potatoes.
2 tablespoons olive oil + a little more to drizzle.
the zest of 1 lemon
Salt and fresh black pepper to taste.


1. In a pot with enough water, boil the potatoes until tender. Drain and smash.
2. Add olive oil, peas, lemon zest, milk salt and cracked pepper.
3. Mix until peas are bright green but snappy and warm through. sprinkle some lemon zest, extra virgin olive oil salt and pepper.
4. Serve immediately.



Music Pairing: Pixis – La la Love You

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