Your Life A to Z Recipe:Monday, September 15th, 2014: Seafood Pasta and Papago Joes Coconut stout braised beef short ribs

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Seafood Pasta
Serves 4
For the pasta dough
4 ea. large eggs
3.5 cups ap flour
1 tsp. olive oil
1 pinch of salt
Mix ingredients together to form a dough, if dough is to sticky add more flour. Roll through a pasta attachment starting with lowest number first. Run through the machine until pasta is a thin sheet and then run though the fettuccine attachment. Blanch in boiling salted water and cool in ice water, then toss with olive oil and set aside.
For the sauce
6 ea. Roasted red peppers skinned and seeded and chopped
1 tsp. minced garlic
1 tsp. minced shallot
1 tsp. minced carrot
1 tsp. minced celery
1 tbsp. olive oil
.5 cups chopped tarragon, chive and chervil mixed
1 cup chicken stock
Add the peppers and vegetables to a small pot and let simmer for about ten minutes then puree in a blender until smooth, finish with the herbs and salt and pepper.
For the pasta dish
4 ea. Jumbo shrimp peeled and cleaned tail on
1.5 cups lump crab meat
4 3oz. pieces of halibut
8 ea. Green lip mussels
1 cup diced asparagus
1.5 cups diced chorizo
1 tsp. minced garlic
1 tsp. minced shallots
Mixed herbs, chives, chervil and tarragon
In a sauté pan add some olive oil to it and begin by searing the fish on medium heat. Brown on one side and then turn over, add the shrimp, chorizo, asparagus, shallots, garlic, and mussels. Add the pasta, crab and sauce, cover and let cook for two minutes. Season with salt and pepper and chopped herbs. Garnish with shaved parmesan.

Papago Joe’s Coconut stout  braised beef short ribs
Serves 4
For the ribs
2 tbsp. olive oil
3 cups flou.25 lbs. butter unsalted
3 lbs. beef short ribs cut into individual ribs
1 cup diced onion
.5 cups diced carrot
.5 cups diced celery
10 ea. Garlic cloves
3 ea. Bay leaves
3 oz. tomato paste
2 quarts beef or chicken stock
4 cups Papago Joe’s coconut stout
6 sprigs fresh thyme
6 sprigs fresh oregano
Begin by dusting the ribs with salt and pepper and the flour. Bring a large pot up to a medium high heat and add the olive oil to it. Begin to sear each side of the ribs until brown on each side. Add the tomato paste, onions, garlic, celery, carrots, bay leaves, and herbs, let this cook for a few minutes until vegetables are covered and brown by the tomato paste. Add the beer and the stock. Cover and place in the oven at 300 degrees for 3 to 3 and a half hours or until tender. Take the ribs out and set aside. Strain the liquid out and place it into a sauce pot and reduce by half. Whisk in butter, cover and set aside.
For the cabbage
1 head red cabbage julienned
.5 cups brown sugar
.5 cups red wine vinegar
.5 cups red wine
1 tbsp. olive oil
1 tsp. minced garlic
Begin by placing the cabbage in a medium heated pan with the olive oil and begin cooking for about 8 minutes. Add the vinegar, wine garlic and sugar. Let this reduce until almost all the liquid is gone, season with salt and pepper and set aside.
For the risotto
4 cups chicken stock
.5 cups heavy cream
5 tbsp. butter
1 tsp. minced garlic
1 tsp minced shallot
1 tbsp. olive oil
1 ea. Bay leave
2.5 cups Arborio rice
1 cup shredded fontina cheese
1.5 cups roasted shallots julienne ( place 6 large shallots in the oven and coat with salt and pepper and olive oil…cook for 45 minutes covered or until brown and tender )
Sauté the shallots and garlic on medium heat in a medium sized pot and then add the rice. Add the bay leave and a little of the stock just to cover the rice and stir. Continue this procedure until rice is cooked through and stock is almost gone. Add the cream and cheese and butter. Season with salt and pepper and add the roasted shallots. Garnish with herbs…chopped chives and parsley.
Place risotto in a bowl and top with the short ribs and then the Papago Joe sauce and then top with the pickled cabbage….enjoy!!