Food the next Frontier: What's For Dinner Tonight?

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What's For Dinner Tonight?

What’s For Dinner Tonight?

Tired of the same old steak and potatoes? Wondering what to make for dinner tonight? I have the most easy no fuss dinner for you. How does Braised spare rib tips and Roasted garlic mash potatoes sound? Scrumptious!! This dinner is versatile if your feeding a family of four or a dinner for two I will have you looking like a star chef and patting yourself on the back. I’m so confident you will love this dish I created this hearty dinner for my family tonight. The outcome was delicious and really no fuss at all.

Braised Beef Spare Ribs Tips

Beef spare ribs

2 packs of Beef Spare Ribs tips 1 pound each

Kosher Salt and pepper to taste

1 Tbs of Garlic Powder

1 Tbs Italian herbs seasoning

2 Tbs Paprika

Sauce

12 oz can Tomato Paste

3 large Bay leaves

1 Tsp freshly ground Nutmeg

1 Tsp Seasoned Salt

1 Tbs granulated sugar

 1 Tbs Italian herbs seasoning

1 Tbs Garlic Powder

1 pinch of Crushed red pepper flakes (optional)

1 Tsp Apple cider vinegar

2 ½ Cup of water

2 Tbs Worcestershire Sauce

2 Small yellow onions or 1 large Yellow onion Chopped

5 garlic Cloves Minced

1 green bell pepper Chopped

1 Carrot peeled and chopped

                                         Kosher salt and pepper to taste

 Directions: Large deep pot (stewing pot) on medium heat.

Coat bottom of pot with Vegetable Oil, sear the seasoned spare ribs on both sides. Remove the ribs and place on the side.  Sauté onions, green peppers and carrots until tender then add the minced garlic. Sauté for 1 min add tomato paste and 1 ½ cup of water, reserve the other half. Add 3 large bay leaves, ground nutmeg, seasoned salt, granulated sugar, garlic powder, crushed red pepper flakes and Worcestershire sauce kosher salt and pepper to taste. Add beef spare ribs tips and the reserved water pour until the meat and vegetables are just covered, bring to a simmer turn the heat down to a medium-low heat, cover and cook for 3 hours stir every 30 minutes add water if liquid is needed.

Garlic Roasted Mash Potatoes

Ingredients

8 Rustic potatoes

1 Cup of mayonnaise

3 Whole head of garlic

½ Stick of butter

½ Cup heavy cream

½ Cup milk

1 Tbs garlic powder

Kosher salt and pepper to taste

Directions: Pre-heat oven 400 degrees

Slice the top off each head of garlic; massage Extra Virgin olive oil all over the three head of garlic. Wrap the garlic in aluminum foil, roast in oven for 45 minutes or until the inside is golden brown.

Peel potatoes slice 1 inch thick medallions. Fill pot with 4 cups of water. Drop peeled potatoes inside salt water cook for 35 minutes on medium-high heat or until potato is fork tender. Strain water off potatoes. In a sauce pan bring the heavy cream, milk and butter mixture to a simmer. Turn heat off pour the mixture over the warm potatoes in a bowl. Squeeze the roasted garlic into the bowl with potatoes add the mayonnaise and garlic powder mash all ingredients together until a smooth consistency salt and pepper to taste.

The beginning

Food is nourishment taken into the body to sustain life, provide energy and promote growth.

Food if used correctly can be sensual soothing to the mind, body and soul. Cooking food is therapeutic I have found what is well-needed, my muse you can say. Cooking has become an inspiring entity my love for food is beyond the natural necessity.

I have chosen to begin blogging about Food/Cooking. As a aspiring chef I have purchased cook books and I have become increasingly addicted to The food network channel for 5 years now, as are so many millions of viewers. Watching Rachel Ray show us how to make inventive gourmet burgers, to bobby flay grilling steaks to a perfect medium rare and Paula Deen offering her southern hospitality while mixing up southern mouth-watering homemade food; that will make u run to your kitchen scrambling through your pantry with hopes you can create a dish that can come close to that warm Sunday dinner mom use to make.

I was 14 when I created my first meal a bread crumb encrusted boneless chicken breast, white rice and can corn. I have grown as a cook since then and a lot has changed. I no longer use can veggies. Fresh veggies have ten times the taste and are better for you , over cooking your protein will leave you with a dry piece of meat. Over the past 5 years I’ve learned how to make savory country gravy and elegant béchamel (white sauce). I have learned how to roast an entire juicy chicken make a spaghetti and meatball dish in a homemade tomato sauce and braise a pot roast until fork tender. I am aware there is so much more to learn in order to reach my dream on my road to where ever this takes me I need an out-let and here it is so I’m writing my thoughts, my feelings whether good or frustrated. here it goes….whoever you are.