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Ms. Jenn
Fresh, Hot & Wild
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Joined: 14 Feb 2004
Posts: 7935
Location: Suite 550
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 Posted: 11/12/05 - 19:51 Post subject: New Recipes!
I got this recipe from Boy Meets Grill on the Food Channel. I only used plain grocery store mushrooms and a pre-sliced portobello because that is all they had. I like garlic and it could have used more garlic I should have used 6-8 cloves. I also added a 1/4 minced onion.
1/4 pound oyster mushrooms, cleaned
1/4 pound hen of the woods, cleaned
1/4 pound shiitake mushrooms, cleaned and halved
1/4 pound cremini mushrooms, cleaned and halved
4 cloves garlic, thinly sliced
1/4 cup olive oil
Salt and freshly ground pepper
6 sprigs fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh thyme leaves
Preheat oven to 375 degrees F.
Combine the mushrooms and garlic in a large roasting pan, add the olive oil, and pepper and stir to combine. Add the sprigs of thyme and roast in the oven until golden brown and all of the liquid has evaporated, 25 to 30 minutes, stirring occasionally. Remove from the oven and stir in the Worcestershire, salt, and chopped thyme.
You can serve this as a side dish by itsself, but I tossed it with wheat penne, a whole fresh tomato and fresh parmesan cheese. It was magnificent! I highly recommend it!
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genie
Master of Prissface
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Joined: 14 May 2002
Posts: 16194
Location: Finding serenity one day at a time
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Posted: 11/13/05 - 12:29 Post subject:
Mmmm, that does sound good. I've seen a couple variations of that recipe before but never tried it. I like the combination of that with the wheat penne.
This is what we had. I couldn't find a recipe for braised pork ribs that I liked so I sort of made this one up. It was really good!! Keep in mind that I don't measure stuff, I cook by "eyeball" and taste, so sorry if it's not more exact. I tried to estimate the spices:
Italian Braised Pork Ribs
Olive oil, for sauteing, a turn or two around the pan
1 pkg country pork ribs (these are the big fat boneless ones) I think mine was about 2 lbs.
1 can chicken broth
1 tbsp tomato paste
1 onion, chopped
2-3 cloves garlic, chopped
about 1 tsp dried rosemary
about 1 tsp dried thyme (I use fresh dried from my garden but the stuff in the jars works fine. Fresher has more intense flavor)
3-4 fresh basil leaves, chopped (if you use dried, probably about 1/2 tsp)
about 1 tsp dried marjoram
1 can (28oz) crushed tomatoes
1/3 cup dry red wine (I used merlot)
1 container (1 lb) sliced portabella mushrooms
** with the herbs, I kinda just do a few shakes and see how that tastes to see if I need to add more. My grandmother never measured anything and she's the one who taught me to cook.
Add the olive oil to a large saucepan and brown ribs at medium-high heat on all sides. Remove from pan, pour off rendered fat.
Add 1 tbsp chicken broth, tomato paste, onion and garlic to pan. Sauté until veggies are soft, about 5 minutes. Add rest of can of chicken broth, rosemary, thyme, basil and marjoram to pan. Cook 3 minutes.
Add crushed tomatoes & wine and bring to a simmer (do not boil). Lower heat, return ribs to pan, cover and cook for 1.5-2 hours until ribs are fork-tender, turning them a couple times and checking to make sure the heat is not too high. The meat will get tough if it is cooked at too high a temp, slow cooking is what makes it tender. During the last 15 minutes, add 1 container (1 lb) sliced portabella mushrooms. If you want a lower fat dish you may have to ladle some of the fat that rises to the surface when you're cooking, that's what I did.
I served over soft polenta, Mario Battali's recipe suggested penne or rigatoni pasta. Either way it is nice because you can go do something else once you put it on to cook.
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