Beef Two Ways

Grilled Local Striploin with Carrot Puree, Charred Cippolini Onion, Brussels Sprouts Petals, 

Braised Beef Short Ribs and Risotto Croquette, Red Wine Jus. 

Ribs

Grilled/BBQ ribs is one of my favorite things to eat. Though I am not a fan of those who boil their ribs to get them tender at all. I think it's much better to just season the ribs, wrap them in foil, and cook them at 325*F for 2-3 hours. The ribs cook in their own juices and seasoning instead of losing the flavors in the boiling liquid, even if that liquid is well seasoned. I like to finish my ribs on the grill or under the broiler with my bbq sauce. Tonight I made some "Asian style pork spare ribs", and they were delicious. The sauce is a combination of hoisin, ginger, garlic, siracha, soy sauce, and a touch of maple syrup.

Duck is one of my favorite proteins to eat, but I usually don't ever order it when I go out to eat. Too many people just don't give it enough time in the pan to render out the skin and fat so the results are usually chewy and unappetizing. Also, scoring the skin is very important because you want to expose as much surface area as possible so that the fat renders out quickly and you end up with perfectly crispy duck skin.

It's been a busy summer, then the awaited/dreaded foliage season. I haven't posted anything in a while so I thought I would put some pictures up. Hopefully I will have more time during the winter months to document my dishes more often. Anyway here are a few that I managed to capture.

Summertime