I never let Labor Day put an end to my summer, I'm still in summer mode.
Here are some inspirations from Summer of 2010.
Dubrovnik
Yes, it's universal, and the concept is pretty much the same, though the variations of pizza are huge! I have willingly featured some version of....Ragusa
Crown Roasts
A rack of lamb is considered the crown of traditional cuisine elegance. It is the perfect and impressive main entree to serve on special occasions; and it's easier to prepare than it appears. If you prefer the flavor of pork, the pork crown is for you.
Crown either of these delicious traditional recipes for your holiday table.
For Lamb Crown Roast, Pork Crown Roast and Wild Rice & Sausage Stuffing Recipes.
Holiday Honey-baked Ham
Want center platter variety this holiday? I am all for embracing traditions, but if you are feeling the desire to cook outside the traditional goose or turkey dinner, make a glazed ham. It's easy and always a favorite, besides it goes so well with my biscuits.
How exactly did that turkey become center plate over the baked ham? It was the prized gift in Dicken's A Christmas Carol, circa 1843, and stuck ever since. Well, maybe.
Tomorrow- I will talk crown roasts with you. See you then.
click image for George Hirsch ham glaze recipes
Short Ribs
The holidays are a time for sharing and I’m picking one of my most requested recipes from my TV series for you and your family. This is a warming, one-pot-dish which is so full of flavor. The key to this fall off the bone, melt in your mouth beef dish is slow, and low cooking. The delicious aroma it creates in the kitchen is an added bonus. Enjoy.
Short Ribs of Beef with Orange Ginger Sauce
Makes four servings
As seen on George Hirsch Living it UP! TV series | www.chefgeorgehirsch.com
4 pounds Beef short ribs, bone in
1/4 cup flour, for coating beef short ribs
2 Tablespoons olive oil
4 cloves garlic, sliced thin
1 Tablespoon fresh ginger, peeled and chopped
1 leek, whites only cut into one inch pieces
2 teaspoons sesame oil 2 teaspoons sherry
2 teaspoons soy sauce juice of one orange
1 1/2 cups beef broth
Coat beef ribs with flour, shaking off any excess.
Pre heat a braising or sauce pot to medium high temperature. Add olive oil and sear beef short ribs until well browned, turning only once on each side.
Drain any excess oil. Lower temperature of pot, add garlic, ginger, leeks, sesame oil, sherry, soy sauce, orange juice and beef broth. Bring sauce up to a boil, then lower to a gentle simmer, cover and cook for 1 1/2- 2 hours or until meat is beginning to fall away from the bone.
When short ribs are fully cooked, remove meat from pot. Raise the temperature of the sauce to a low boil. Reduce the sauce to naturally thicken.
Serve with steamed rice or creamy mashed potatoes.