Tag Archive | biscuit recipe

Fall Recipe – Braised Short Ribs

Ingredients

6 pounds beef short ribs, cut into 1-rib pieces
1 tablespoon olive oil
3 medium onions, chopped
4 large garlic cloves, minced
1 1/2 cups dry red wine
a 28- to 32-ounce can stewed tomatoes including liquid
1 1/2 cups beef broth
2 tablespoons Worcestershire sauce
2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
1/2 teaspoon salt
a 1-pound bag peeled carrots
Garnish: finely chopped fresh parsley leaves

Instructions

Pat short ribs dry and season with garlic salt and pepper and flour. In a heavy kettle (at least 6 quarts) heat oil over moderately high heat until hot but not smoking and brown ribs in batches, transferring with tongs to a large bowl.

Add chopped onions to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth, Worcestershire sauce, rosemary, and salt and bring to a boil.

Add ribs and vegetable to a large dutch oven. Cover, cook 350F for 2 hours, or until meat is tender. Transfer stew with a slotted spoon to a large bowl.  Stew may be made 3 days ahead and cooled uncovered before chilling covered. Reheat stew, adding water as necessary to thin sauce.

Serve stew with biscuits.

Orange Honey butter and Biscuits

Last month my featured artist was “The Black Potter”, my cousin Jimmy McDowell. My blog post featured his ugly “Face Jugs”. He also makes “butter bells”. Here is a little history about butter bells used in the south from my cousin Michel McDowell (Jimmy’s brother).

“When I was 9, I spent the summer with my Grandma Wills in rural North Carolina. The best thing I remember (aside from running around like a barefoot heathen) was the fresh butter she always had on the table which, of course, went great with her homemade biscuits. The butter was stored in what is called a “butter bell”…a two piece implement where the butter was stored in the lid and turned upside down and placed in the bottom container which had water in it. No refrigeration required. This creates an airtight seal to keep the butter soft and fresh. Butter bells have been around for centuries. I got another one this weekend. I know they make spreadable butter but they add canola oil to keep the butter soft…shelf life is short and it taste funny to me. With a butter bell, you can even do compound butter…like my favorite…Honey, Orange Butter.”

Here is the recipe for Orange Honey Butter and Biscuits

Biscuits
2 cups all-purpose flour
1 tsp salt
3/4 tsp sugar
5 Tbl. Butter (or Crisco -1/4 cup) do not soften
1 Tbl. Baking powder
3/4 cup milk

Preheat oven 400.
Mix together dry ingredients, add butter, add milk
Mix and Knead into a ball
Roll out to 1/2″ thick
Cut each biscuit into 2″ circles
Place in greased baking pan
Cook for 12-15 minutes or until lightly brown on top
Serve with butter
Serves 4-6

Orange Honey Butter
1/2 cup unsalted butter, softened (1 stick)
1 1/2 teaspoon grated orange peel
1/2 tablespoon orange preserves
1 tablespoon orange blossom honey
Mix all ingredients in a mixing bowl with wire whisk until well-combined. Fill the Butter Bell crock with the flavored butter mixture.

(Visit www.grapixeye.com for more recipes)

Visit Jim’s website: www.blackpotter.com

Jim’s Facebook: https://www.facebook.com/pages/Jim-McDowell/247109025408421

To purchase Jim’s pottery visit:  http://www.etsy.com/shop/blackpotter