Spotting Dinner - Coffee Braised Bison Shortribs

I love shortribs. I've only ever had them at one restaurant - No. 9 Restaurant in Lambertville, New Jersey. Their shortribs are AMAZING. That's what I order every time I eat there. I did have equally amazing braised lamb shanks with polenta and vegetables there in the winter last year, but the shortribs weren't on the menu that night. Why do I get the same exact dish every time I go to that restaurant? Because it's probably one of the best tasting things I've ever put into my mouth! So when I was looking for dinner inspiration and searched for "shortribs" on TasteSpotting and foodwoolf's coffee braised bison shortribs came up - I was sold. I love shortribs, I love coffee, and bison is oh so yummy.

Photo from foodwoolf

Coffee Marinated Bison Short Ribs
via foodwoolf
Adapted from the February 2008 Bon Appetit issue

This is a start-the-day-before dish, that requires 6-8 hours of marinating. I suggest doing this before you go to bed or do it first thing you wake up the day you're going to make the short ribs.

Marinade:

* 4 cups water
* 3 cups chilled strong brewed coffee
* 1/2 cup coarse kosher salt
* 3 tablespoons plus 2 teaspoons (packed) dark brown sugar
* 1/4 cup pure maple syrup
* 2 tablespoons chopped fresh rosemary
* 2 tablespoons plus 1 teaspoon Worcestershire sauce
* 2 cups ice cubes
* 4 pounds bison (often labeled buffalo) short ribs, cut between ribs to separate

Short Ribs:

* 1/4 cup chopped bacon (about 1 1/2 ounces)
* 2 cups chopped onions
* 1/2 cup chopped shallots
* 6 garlic cloves, chopped
* 1 tbsp Siracha chili sauce
* 1 cup strong brewed coffee
* 1 cup low-salt chicken broth
* 2 tablespoons Dijon mustard
* 2 tablespoons apple cider vinegar
* 1 tablespoon soy sauce

Preparation

For marinade:
Stir 4 cups water, coffee, 1/2 cup coarse salt, and sugar in large bowl until salt and sugar dissolve. Add syrup and next 3 ingredients; stir until ice melts. Add ribs. Place plate atop ribs to keep submerged. Cover and chill 4 to 6 hours. Drain ribs; discard marinade. DO AHEAD: Drained ribs can be made 2 days ahead. Cover and chill.

For short ribs:
Preheat oven to 325°F. Sauté bacon in heavy large wide ovenproof pot over medium heat until beginning to brown. Using slotted spoon, transfer bacon to plate. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, cook ribs until browned on all sides, about 7 minutes per batch. Transfer to large plate.

Add onions, shallots, garlic, and Siracha to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes.

Add coffee and broth; stir, scraping up browned bits. Add chili sauce and all remaining ingredients; bring to boil. Add bacon and ribs, cover, and transfer to oven. Braise until meat is tender, about 2 hours 15 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm in 325°F oven until heated through, about 20 minutes, before continuing.

Transfer ribs to plate; tent with foil to keep warm. Spoon fat from surface of sauce. Boil sauce until reduced to 2 cups, about 5 minutes. Pour sauce over ribs.


The recipe seems a bit complicated since there are different steps to it... It's well worth the effort though. I was once told that the shortribs at No. 9 Restaurant are watched over for 24 hours... As for the bison - bison is quickly becoming available at major grocery stores these days. You might be able to find it at a specialty butcher in your area... and if you can't you could substitue traditional beef shortribs for the bison ribs.

This dish served with your favorite mashed potato recipe and seasonal vegetables would be a great surprise for a special family dinner.

- Here's to bison and full bellies.
- Cait

Spotting Lunch - Pasta Salad Niçoise

When the weather is warm, I love pasta salads. I probably associate warmer weather with pasta salads because my dad would always make them in the warmer weather for dinner. My dad never made a pasta salad quite like the one I found on TasteSpotting posted by Gastronomer (Sorry Dad).

Photo from gastronomersguide

Pasta Salad Niçoise
via gastronomersguide

6 tablespoons olive oil
2 garlic cloves, minced
1/4 pound green beans, trimmed and cut into 1-inch pieces
12 ounces cavatappi
1 tablespoon Dijon mustard
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
1 tablespoon white wine vinegar
coarse sea salt
freshly ground black pepper
2 6-ounce cans solid white tuna in olive oil, drained
1 red bell pepper, trimmed and cut into 1-inch slivers
1/3 cup Kalamata olives, pitted and sliced
1 tablespoon capers, rinsed
1 tablespoon chopped flat-leaf parsley

Make garlic oil by heating 2 tablespoons oil in saucepan over medium heat. Add garlic; saute 1 minute. Let cool.

To a pot of rapidly boiling, liberally salted water, add green beans. Cook until tender, about 5 minutes. Remove with a slotted spoon to a bowl and rinse with cold water. Drain.

Cook pasta in the same pot until al dente, a few minutes short of package directions. Drain.

In a large bowl make vinaigrette by combining garlic oil, 4 tablespoons oil, mustard, lemon juice, lemon zest, vinegar, salt, and pepper; whisk well. Add pasta, beans, bell pepper, tuna, olives, and capers. Toss gently to coat all ingredients with vinaigrette.

Yield: 6 servings.

To make this pasta salad even more special, you could get a nice fresh tuna steak at your local seafood counter and grill it. I love grilled tuna with just a bit of salt, pepper, maybe some lemon zest, and olive oil. Tuna is nice with any of your favorite herbs though.

Here's to fishes and full bellies.

- Cait

Spotting Breakfast- My Valentines's Monte Cristo Panini

I never really had a Monte Cristo before... Rachel Ray did her take on them during an episode of 30 Minute Meals and I've seen the sandwich on menus, but I never got around to eating one. When I was looking for a breakfast idea on TasteSpotting I found PaniniKathy's Valentine's Monte Cristo Panini and thought it was a great take on the idea of the sandwich.

Photo from paninihappy

My Valentine’s Monte Cristo Panini
via paninihappy

Adapted from Everyday Food

Serves 2

INGREDIENTS:

Dijon mustard
4 slices country bread (I used Bread & Cie’s country levain)
Swiss cheese, thinly sliced
Ham, thinly sliced
2 eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
Confectioner’s sugar
Raspberry preserves

DIRECTIONS:

Preheat the panini grill to medium heat (350 degrees).

Spread mustard on the bread. Layer 2 of the bread slices with Swiss cheese, ham, and cheese again. Place remaining bread slices on top.

In a shallow dish, whisk together eggs, milk, salt, pepper, and nutmeg. Dip each sandwich in the egg mixture, turning to coat well.

Carefully place the sandwich onto the panini grill. Close the lid and grill for 4-5 minutes until the bread is lightly browned and the cheese is melted.

Dust the top with confectioner’s sugar and, if desired, spoon a little raspberry preserves in the shape of a heart in the center. Another idea is to stencil in a little heart motif with the confectioner’s sugar. Happy Valentine’s Day - enjoy!


I know it's past Valentine's Day, but the concept of the panini is perfect for any day of the year. If you want to really get into this sandwich with a knife and fork I'd heat the raspeberry preseves in the microwave or on the stove until they are of a "syrup" consistancy and pour it over the Monte Cristo. If raspberry isn't your thing, you could use pretty much any kind of preserves instead - or just go with maple syrup (the real stuff).

- Here's to breakfast and full bellies.
- Cait

Farm Shop - Tanner Brothers

Photo by Caitlin M. Shurilla

So, Tuesday late afternoon I went to Tanner Brothers. It's a farm store that sells local produce (when in season) and all their dairy products are produced and packaged a mile up the road from the shop. Their specialty - ICE CREAM! There probably isn't anything much better than eating ice cream that is made from cows that are standing all of ten-feet away from you. Yup, the cows are behind the store, and on nice days in the spring and summer they'll be walking around and hanging out. When I was little my parents would take me to get ice cream and see the cows, which apparently lots of other parents continue to do. They've got at least two dozen ice cream flavors from traditional vanilla, chocolate, and strawberry to things like Amy's Wedding Cake and Graham Slam (made with graham crackers). My favorites? Mocha Chip and Butter Pecan. I treated myself to a scoop of butter pecan ice cream after I picked out my produce.

Photo by Caitlin M. Shurilla

What's great about shopping for produce at Tanner Brothers vs. the grocery store (Wegmans usually) is the price. I love red bell peppers, buying them for a dollar+ less a pound is a nice surprise. I brought home two bags of produce - including a hydroponically grown head of green butterhead lettuce which was grown 15 minutes from my house. I thought finding that was fun... I'm going to use it for a burger and some sandwiches. It's completely beautiful.

Tanner Bros. Market
Mon-Fri: 8:30am-7:00pm
Sat-Sun: 8:30am-7:00pm

1070 Hatboro Road
(Corner of Almshouse Rd. and Hatboro Rd.)
Ivyland, PA 18974

Here's to cows and full bellies.
- Cait

Spotting Dinner - Cornish Game Hen with Pomegranate Glaze

Cornish game hens are delicious. I don't make them very often but when I have - I loved them. Depending on their size you could get away with serving a half hen per person, but when I've made them they were pretty tiny... I found FotoCuisine's cornish game hen with pomegranate glaze while TasteSpotting and I'll have to try the recipe. Not only are the hens themselves wonderful, but add pomegranate glaze (I love pomegranates) and you've got more than just a "winning" combination.

Photo from FotoCuisine

Cornish Game Hens with Pomegrante Glaze
via FotoCuisine

Ingredients:
2 rock cornish game hens (approximately 20 oz each)
1/2 cup POM 100% pomegranate juice
1 1/2 tablespoons honey
1 large clove garlic, minced
2 tsp minced fresh ginger
2 scallions, chopped
2 teaspoons vegetable oil

Heat small saucepan over medium high, then add vegetable oil. When oil is hot, add garlic and ginger and sauté briefly until fragrant, stirring with a wooden spoon. Add scallions and stir until softened. Add 1/2 cup POM 100% pomegranate juice and reduce heat to low. Add honey and stir until incorporated into glaze. Keep glaze warm.

Preheat oven to 350. Tie hens and dry-roast for 15 minutes. Baste skin of hens with glaze and bake for 15 more minutes. Repeat every 15 minutes until 1 hour total cooking time. Internal temperature near the thigh should be 160 degrees. Serve with rice and chopped scallions for garnish.

You could serve the hens with practically anything and have a wonderful meal... They are served with rice on the website, but I love roasted red potatoes - so I'd possibly go with those depending on my mood. Roasted sweet potatoes would also work well.

Here's to warm ovens and full bellies.
- Cait

Shad Festival - Lambertville, New Jersey - April 25th and 26th

Lambertville, New Jersey is one of my favorite local towns. I haven't spent much time there exploring the shops, but two of my favorite restaurants are located there, Lilly's on the Canal and No.9 Restaurant. Yes, it's disappointing that No.9 Restaurant doesn't have their own website - but the food is completely amazing and the tiny cozy dining room is great. Every year Lambertville hosts Shad Festival in honor of the fish. The Festival highlights the local art's community, there's also live music, activities, and of course FOOD!

There will be all kinds of food there from hot dogs and burgers to fried calamari and of course Shad. There will also be beer and wine tasting and cooking demonstrations.

From the Lambertville website...
"Welcome to the 28th annual Shad Festival, being held on Sat. & Sun. April 25 & 26, 12:30 - 5:30 both days, rain or shine!. Each year the festival highlights our region's arts community, the City of Lambertville, the Delaware River, and of course, our favorite fish, the Shad! The Shad Festival has evolved from a local art show into a nationally recognized award-winning event. Shad Fest features the area's finest artists and crafters, great food and family entertainment, but the two-day extravaganza also serves as a venue for local non-profit organizations to raise necessary operating funds."

I haven't been to this festival before, but I know a lot of people who have gone and they've loved it. I'm hoping to get there this year!

Entertainment Schedule
Art and Crafts
Chamber Member Businesses
General Information

If I get to the festival, I'll be posting a ton of pictures... If you happen to get there - please contact me. I'd love to hear what you thought about it. Oh, and I've never eaten shad, if you have - could you leave a comment letting everyone know what you think of it and how it tastes?

Here's to the Shad and full bellies.
- Cait

Spotting Lunch - Pancetta, Fontina and Caramelized Shallot Panini

I got a panini press for Christmas a few years ago. It's one of my most favorite small kitchen appliances. Instead of making grilled cheese sandwiches or the like in a buttered skillet I've been making them in the press. It's super quick since the panini press cooks the sandwich from both sides - always resulting in a crispy brown sandwich. I found PaniniKathy's delicious looking pancetta, fontina and caramelized shallot panini on TasteSpotting and decided that would be "lunch" today.

Photo from paninihappy

Pancetta, Fontina & Caramelized Shallots Panini

via paninihappy

INGREDIENTS:

Shallots, peeled and halved lengthwise
Olive oil
Pancetta, thinly sliced
French baguette, halved lengthwise
Fresh sage, coarsely chopped
Fontina cheese, thinly sliced

DIRECTIONS:

Preheat the panini grill to medium-high heat (375 degrees).

Toss shallots with olive oil to coat and place cut-side down onto the panini grill. Close the lid and grill for 6-7 minutes until caramelized. Leave the residual shallot-infused oil on the grates - it will add great flavor once you grill the sandwich. Alternatively, you could roast the shallots on a rimmed baking sheet in an oven or toaster oven at 400 degrees for 15-20 minutes.

Meanwhile, cook the slices of pancetta - either in a toaster oven broiler pan at 375 degrees for about 5 minutes or in a skillet over medium-high heat until the fat renders and the pancetta is crispy.

Place 3-4 shallot halves on the bottom baguette (fan out the layers to cover the bread). Sprinkle sage on top of the shallots. Add pancetta and Fontina and close the sandwich. Grill for 5-6 minutes until the cheese melts. Serve immediately and enjoy!

The great thing about a sandwich like this is that you can easily change up the ingredients depending on what you have in the fridge. You could use red onion instead of shallot or applewood smoked bacon instead of pancetta... I'd try this recipe just the way it is though. It'll be wonderful. If you happen to be really hungry you could serve this with a salad or your favorite soup.

Here's to panini presses and full bellies.

- Cait