I love short ribs because they're cheap, usually around $3 0r $4 a pound, and full of flavor, when cooked properly. So here's how I cook them:
I start out by heating up some canola oil, soy sauce, and a tea spoon of cracked black pepper in a big cooking pot. When that mixture heats up I add the meat and I brown it on all sides. Sometimes I add a quarter cup of red wine, sometime not. This time I added it.
I also tossed in about 5 cloves of garlic. Then I turned the burner down to low and I made sure there was enough liquid to barely cover the meat. I let it cook for about three hours.
After the three hours was up I took the meat out and I cut the meat off the bone:
I then put the meat back into the hot liquid and let it simmer more while I finished making supper. I finished making my sweet and spicy oven roasted butternut squash and I made a spinach salad. When I finished all that took the meat out of the pot and I whisked in some flour and I made gravy out of the liquid in the pan. 
I served the meat and gravy over some thinly sliced French bread that I had bought at Scratch, a local bakery that's down the street from our house. It was all quite tasty.
I started out by slicing three leeks and sauteing them in half a cup of this white wine:
I also added a table spoon of cracked black pepper, a dash of sea salt, and three sliced garlic cloves. 
Next I chopped up some Chilean sea bass into bite sized chunks and then I added it to the leeks. You can use any white fish you like and you can use a combination of different fish if you like as well. When I make this at the beach I use fresh scallops, shrimp, and something like cod or grouper. This is what it all looked like before I added two cans of organic chicken broth:
When I added the broth I also added slices of fresh orange peel, be careful not to get too much of the pith on the peel, a smattering of spinach (about a cup) I had in a bag in the fridge, and two finely sliced celery stalks, along with the leaves from the center of the celery. I also added about half a cup of fresh cut and finely sliced herbs which included tarragon, lemon basil, and oregano. I then let all that simmer in my pot while I made my roux.
The key is leaving them in the oven long enough to get the skin off easily. This is what they looked like when I took them out:
I scraped the skin off the peppers with a steak knife and I put the pepper slices in my food processor. I added a ladle full of broth from my simmering soup, a couple of finely diced cloves of garlic, and about two cups of fresh bread crumbs. I used Habenero Surprise bread, which I bought from Scratch Foodworks here in Johnson City, to make my crumbs with because I wanted a little extra "oomph" to my roux. You can use store bought French bread or any kind of bread to make your crumbs with if you decide to make this dish. After I pulsed the pepper and broth together I added the crumbs and this is what the finished roux looked like:
As my soup finished simmering I cut some bread into semi bite sized slices and I toasted it.
When my soup was done I ladled it into the bowls and I topped it with four peices of the cut up bread and I topped it with some roux.
I served it up with some carrot sticks and it was mighty tasty. Oh yeah, don't serve the orange peel when you serve up the soup, it's only there to impart citrus flavor to the broth.
Actually today's episode is spicy chicken legs with potatoes a la Monkey.
I started off by mixing up all my spices for the spice mixture, which consists of the following:
Next I laid the legs in an 8x8 pyrex cooking pan and I coated them with my spice mixture and I added a tablespoon of Brummel and Brown butter substitute. I set my oven on 375 and after it heated up I covered the chicken legs with some foil so as to seal in the juices and steam and I baked the legs for about an hour and fifteen minutes. 
That's what the legs looked like after an hour and fifteen minutes in the oven. Mmmmmm, tatsy.
I served the chicken and potatoes with a small green salad and some toasted French bread that we got at Scratch bakery. It was all quite tasty and I don't feel a bit guilty about not saving you any.
I love to roast things in this clay pot roaster that Sparky's sister got us a few years ago, especially whole chickens. In order to use it though I have to soak it in cold water for ten minutes. Also I don't pre-heat the oven when using the roaster because it needs to warm up gradually as the oven heats up.
As my clay roaster soaked up the cold water I cut up about 7 cloves of garlic, a third of an onion, and one third of a red pepper. 
Next I ground about a tablespoon and a half of fresh black pepper. To that I added a tea spoon of sweet Spanish paprika and a tea spoon and a half of sea salt. I then tossed in my garlic and I poured in a glug of extra virgin olive oil. I mixed it all around and then I set it aside.
My pot was ready so I took it out of the sink and I drained the water. I then opened my chicken. I like using organic chicken because organic food is best for your body in most every case. If I can't find a reasonably priced organic bird, I try to use ones that have been fed a vegetarian diet and have been raised without growth hormones.
I took most of the skin off the chicken because that's where most of the fat is on a chicken and then I laid the chicken in the bottom of the roasting pan.
Next I slapped the spice and oil mixture all over the chicken and then I added the onion and red pepper. I put the lid on it and I stuck it in a cold oven I then turned the oven on to 375 degrees and I left the chicken in for one hour and forty five minutes. At about halfway though the cooking time I opened the pot to check on the chicken and I turned it over in the pan. And yes, at all times when I was handling the hot roasting pan I did indeed use my keen new potholders.
When my timer went off I pulled the pan out and I checked my chicken. It was indeed done. I took the chicken out of the pan and I poured all that nice liquid that also contained the cooked garlic, the spices, the onion, and the red pepper into a little sauce pan. 
So I began by taking the last of the meat off the chicken carcass. Then I tossed it into my soup pot and I added this along with two cups of water:
I like Pacific brand Free Range Organic Chicken Broth better but the store I went to that day did not carry it so I had to use this brand instead. To the chicken and broth I added a tablespoon of black pepper, a dash of ginger powder (I usually use grated fresh ginger but I was out.), and three table spoons of soy sauce. I like to use soy sauce instead of salt because it adds so much good taste to the broth. I also added a dash of crushed red hot pepper and a dash or two of Thai seasoning.
Next I chopped up two stalks of celery, a half of a bell pepper, and three big ass cloves of garlic. And I tossed them all into the pot that was by then simmering nicely.
Next I added half an onion.
Then I added the ingredient that sets my chicken soup above all others, the zest of a navel orange. After zesting the orange I sliced it open and I added the juice of it to the broth as well. Then I let all those ingredients simmer together for about 20 minutes.
After the 20 minutes had gone by I added half a bag of these low fat no yolk noodles. Not too long after I added them, the soup was ready.
I served it with organic baby peeled carrots and a few slices of Granny Hare's Sourdough bread that we had gotten at Scratch Bakery earlier in the week. Of course if you like you can add carrots to the soup while it is cooking. All in all it was a fine batch of chicken soup I made and we ate it for dinner that night and we also had it for lunch the next day. I've made this using lemon instead of orange zest and it's good but for my money the orange zest and the juice of the orange really take the soup to a whole new level.
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