Red Wine Braised Short Ribs Recipe • Tender & Delicious! | Club Foody

 

Beef is a great protein and there are 3 distinct categories when it comes to cuts: tender, medium and even less tender. When dealing with the tougher cuts, they have to cook slowly for a long period of time to get the meat moist, tender and flavorful. If a brisket is cooked too rapidly at high heat, it will become hard. It needs time for the connective tissue and fat to melt so this tough cut turns tender.
 
The plate section is where we can find one of David’s favorite cuts. For that reason, I created a few recipes with them. Besides my Braised Beef Short Ribs with Sherry & Shiitake, Galbi Korean-Style Short Ribs, Short Ribs with Spicy Strawberry BBQ Sauce or this one… Red Wine Braised Short Ribs!
 
These are mouthwatering! The short ribs are seared until brown on all sides and braised in the oven at low temperature until the meat falls off the bone in a beautiful mixture of onions, carrots, wine, beef broth, fresh herbs and seasonings. After they’re done, the rich pan sauce is turned into a beautiful thick gravy, perfect to spoon over the meat.
 
In this recipe, I use a whole bottle of dry red wine. It doesn’t have to be an expensive one. On the other hand, don’t use something you don’t enjoy drinking – if it doesn’t taste good, your dish won’t either! A nice choice would be a Cabernet Sauvignon, Merlot or Pinot Noir. When buying wine, get two… one for the dish and one for yourself!
 
It takes a little time to make these Red Wine Braised Short Ribs but the good news is they can be made ahead. When they’re cooked, simply let them cool in the pan sauce before refrigerating overnight. The next day, scrape off the fat on the surface that is solidified and reheat the pan by gently simmering it. When the meat is heated through, transfer them to a plate while making the gravy.
 
This is an elegant meal to make anytime! Serve these Red Wine Braised Short Ribs along with carrots over mashed potatoes, buttered noodles or polenta and spoon the gravy on top… don’t forget the crusty bread! This is a nice cozy dinner that everyone will enjoy…
Bon Appétit!
 
Check out these other great beef recipes…
– Beef Rouladen
– Boeuf Bourguignon (Beef Bourguignon)
– Beef Stroganoff
– Mongolian Beef
– Beef Pot Roast
– Slow Cooker Pepper Beef
and for even more beef recipes, click on this link… Recipe Category • Beef

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/red-wine-braised-short-ribs/

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Crab Rangoon Recipe • A Great Chinese-American Appetizer! | Club Foody

 

I lived in Toronto for 20 years and I loved its diversity. It’s so vibrant and an exciting place to enjoy what the city has to offer. Within Toronto city limits, there are so many neighborhoods to discover like Yorkville, Kensington Market, Harbourfront, King West Village, Old Mill, The Beaches, York Mills, Chinatown, Distillery District, Cabbagetown, Toronto Island and many, many more. That’s the reason why Toronto got its nickname… “the city of neighbourhoods’”.
 
I met Michael in a bar and after a few laughs, we exchanged phone numbers and became friends. His roots are Chinese and through him, I discovered Chinatown. This area is so dynamic with its markets, little stores and restaurants. He made me try many foods, ingredients and dishes that I never had before such as White Radish, Lychees, Lotus Roots, Pomelo, Sichuan Peppercorns, Chinese Five Spice, Oyster Sauce, Xiaolongbao, Dim Sum, Biang Biang Noodles, Char Siu, Peking Duck, Moon Cake, etc. It was fun and deliciously interesting to expand my knowledge beyond the “westernized” Chinese restaurant that most of North Americans are familiar with…
 
On the other hand, when we go to our typical Chinese restaurant, we find the common dishes on the menu like Wonton Soup, Hot & Sour Soup, Gyoza, Egg Rolls, Sweet Pork Rib, General Tso’s Chicken, Kung Pao Chicken, Moo Shu, Mongolian Beef, Chow Mein, Mandarin Chicken, Spare Ribs, Pepper Beef, Szechuan Ginger Chicken, Fortune Cookies, etc.
 
Another one that is frequently on menus is Crab Rangoon! These fried wonton wrappers are filled with cream cheese, crab meat and other ingredients. Dairy products are rarely consumed in traditional Asian cuisine and obviously not an item to be found anywhere in China. Actually, this is an American creation that was first served at Trader Vic’s in San Francisco and has been a favorite ever since.
 
Despite my nickname (Minnie Mouse), when I make my Crab Rangoon, I want to taste the seafood not just the cheese therefore I’m generous with the amount of crab and use 2 cans of it. Most restaurants barely put any in the mixture and instead it tastes more like a “Cream Cheese Rangoon” than anything else.
 
These little guys are a great appetizer to serve to your guests along with a dipping sauce like sweet & sour, plum or even cocktail. They can also be made ahead and transferred to the freezer after they’re filled and formed. Thaw to room temperature prior to frying. Crab Rangoon is another delicious American creation that you can now make at home…
Bon Appétit!
 
Check out these other delicious seafood appetizer recipes…
– Prawn Saganaki
– Clams Casino
– Oysters Rockefeller
– Lobster Newberg
– Scallop Pineapple Ceviche
– Vietnamese Summer Rolls
– New England Crab Cakes
and for even more appetizer recipes, click on this link… Recipe Category • Appetizers

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/crab-rangoon/

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Pepper & Sausage Casserole Recipe • Simply Delicious! | Club Foody

 

When someone mentions “casserole”, right away we know it’s a delicious, unpretentious comforting food! It’s tasty and uncomplicated. I mean seriously, who doesn’t like a good casserole? I love making them and I have many recipes that I’ve already shared with you like my Mediterranean Eggplant Casserole, Tuna Casserole, Frankie’s Macaroni Casserole, Southwest Beef Casserole, Breakfast Casserole, Fisherman’s Pie, and many more.
 
Another one that is amazingly flavorful is my Pepper & Sausage Casserole! This dish is simple and yet so satisfying! It’s quite easy and relatively fast to make, roughly 40 minutes from start to finish – a dream when you have to put a meal together in a hurry! This is definitely a “mom & pop” meal; yummy in the tummy! What I like about this recipe is it can be made ahead and reheated later… bonus! This also makes a great dish for potlucks or other gatherings by simply doubling or tripling the recipe.
 
In the video, I use my homemade Hot Italian Sausage but depending on how I feel or what I have on hand, I switch to either Homemade Chorizo or North African Merguez. I can’t tell you which one is our family favorite as each of them brings a different flare to this Pepper & Sausage Casserole. After removing the casings, I like to cut or tear the links in pieces that way it goes faster when cooking.
 
This Pepper & Sausage Casserole is certainly a must try! It’s nothing fancy but the combination of ingredients marries so well together! This is the perfect dish to enjoy on weeknights and will please both you and your family. Don’t be surprised if this comfort food becomes your go-to recipe…
Bon Appétit!
 
Here are more tasty casserole recipes for you to try…
– Pastitsio
– Cassoulet
– Mac and Cheese
– Shepherd’s Pie
– Turkey Tetrazzini
– Hungarian Beef Goulash
and for even more casserole recipes, click on this link… Recipe Category • One Pot Meals

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/pepper-sausage-casserole/

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Grand-Pères Recipe (Maple Syrup Dumplings) | Club Foody

 

When the weather warms up in late winter and early spring, there’s an event that Québécois enjoy and it’s going to a sugar shack which translates in French as “cabane à sucre”. From March to the end of April, fully loaded buses take people on tours, schools organize day trips for students while families plan a day to drive to a nearby location.
 
There are a few activities on site like sleigh-rides, tours of the grounds and games. One of my favorites is when we gather around a long half empty log where clean snow is placed and hot maple syrup is poured over. The contact with the cold snow makes the syrup harder and using a wooden stick, we swirl the hard taffy around it… it’s so good!
 
What people really go for is to enjoy a good ol’ traditional meal inside the shack. The décor is pretty rustic with long wooden tables and chairs. Their menu is pretty simple; anything to do with maple syrup like Baked Beans, Scrambled Eggs & Pancakes topped with maple syrup, Oreille de Crisse (Crispy Pork Rinds), Bacon & Sausages cooked in maple syrup along with Creton and fresh Bread, and many more items. For dessert, there are a few choices such as Pouding Chômeur (Poor Man’s Pudding), Tarte au Sucre (Sugar Pie), and Crêpes as well as Ice Cream – all with maple syrup!
 
Another great dessert served is Grand-Pères which are Maple Syrup Dumplings! This is probably the easiest dessert recipe to make. After the dough is done, it is dropped by the tablespoon into a boiling maple syrup sauce. After a short cooking time, the hot dumplings are placed into a serving bowl with the sauce spooned on top. To make it taste even better, a nice generous scoop of vanilla ice cream is served with it… yummy!
 
Grand-Pères means literally grand-fathers in French. The origin of this sweet treat is quite vague. I’m not sure if it’s because the Maple Syrup Dumplings resemble an elderly face or perhaps the grand-daddies were able to eat it despite missing teeth. The most important thing is this dessert is incredibly delicious regardless of the reason behind the name.
 
When you’re short on time and want to serve a gorgeous dessert to your family, don’t hesitate to make this flavorful Québécois recipe. These Grand-Pères (Maple Syrup Dumplings) are a great classic from la Belle Province and certainly a must try…
Bon Appétit!
 
Check out these other delicious recipes from Québec…
– Perfect Poutine with Bacon Gravy
– Tourtière
– Squash à la Canadienne
– Salmon Pie
– Bouilli du Québec
– Sucre à la Crème – Butter & Cream Fudge
– Pork Stew with Meatballs ~ Ragoût de Boulettes & Pattes de Cochon
and for even more dessert recipes, click on this link… Recipe Category • Dessert

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/grand-peres-maple-syrup-dumplings/

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Hunter's Chicken Recipe (Poulet Chasseur) | Club Foody

 

I like to diversify our menu using different proteins but there’s one that we tend to eat more often than others and it’s chicken. I find this poultry versatile as I use most parts of it. I make Cognac Chicken Liver Pâté, Chicken Dijonnaise using drumsticks, plus I have a wide selection of delicious wing recipes and the same applies when using thighs and breasts. I also like to keep the bones and make stock or broth with them.
 
When it comes to thighs, I love cooking with them for a few reasons; they’re flavorful, juicy, tender and also cheaper than breasts. I have many recipes using this cut like Coq au Vin, Mughlai Chicken, Slow Cooker Chicken Cacciatore, General Tso’ Chicken, North African Chicken Thighs with Dates & Pomegranate Molasses, and many others including this featured one… my Hunter’s Chicken also known as Poulet Chasseur in French!
 
This is a classic in French cuisine. Thighs are sautéed until golden brown before making a gorgeous sauce with shallots, garlic, mushrooms, tomato paste, white wine, Cognac, beef & chicken broth along with a few seasonings. This dish has a nice layer of savory flavor making it a great comfort food to enjoy on weeknights.
 
Here are a few things I would like to highlight for the making of Hunter’s Chicken aka Poulet Chasseur…
– I use bone-in and skin-on thighs but instead, you can use a whole chicken cut into 8 pieces; 2 breasts, 2 thighs, 2 drumsticks and 2 wings.
– For mushrooms, I like to mix them with portobello and cremini but using cremini or buttom mushrooms by themselves is fine.
– When it comes to Cognac, a great substitute is brandy.
– I prefer using tomato paste versus tomatoes because it intensifies the dish.
– The mix of beef & chicken broth complement each other giving that richness to the dish. If it was only beef, it would be too earthy while only chicken, it would be too bland.
 
This is a nice French savory dish to enjoy! I like to serve my Hunter’s Chicken aka Poulet Chasseur with mashed potatoes and steamed veggies… everything wraps up so well together. Oh and let’s not forget some crusty bread! The leftovers can be stored in the refrigerator for up to 3 days.
Bon Appétit!
 
Here are more flavorful recipes that I use chicken thighs…
– Chicken Tikka Masala
– Chicken Paprikash
– Asian Peanut Chicken Curry
– Crispy Oven Baked Chicken
– Southwest Chicken Thighs
– Piri Piri Chicken coming up on August 2nd, 2022
and for even more poultry recipes, click on this link… Recipe Category • Poultry

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/hunters-chicken-poulet-chasseur/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

Shamrock Shake Copycat Recipe • A Boozy St Patty's Drink | Club Foody

 

In a couple of days, most of us will be celebrating St Patrick’s Day although we’re not Irish. There will be parades, music, dancing, food and drinking during this event. It’s actually a good excuse to get together with our friends, have a party at our place or simply make some “green” food and beverages. Many will also be wearing something green: hats, clothes, hair (fake or dyed), shoes, makeup and so on. After a couple years of the pandemic, many cities will turn their rivers green – no worries, it doesn’t hurt the environment. Yep, there’s a lot of green that day!
 
As a foody, I like to find excuses to make something “green” in the kitchen. Let’s start the day with a healthy Avocado Toast or a Green Smoothie. A warm bowl of Pea Soup for lunch is so satisfying! What about a mid-afternoon snack with tortilla chips and Guacamole. You could have Gnudi aka Malfatti, a comforting bowl of Pesto noodles or an elegant Rack of Lamb with Herbes de Provence as a main course for dinner along with a lovely Salad. Pair your protein with a side of Creamed Spinach and finish your meal with a gorgeous dessert like Key Lime Pie or Matcha Cheesecake. Throughout the day, snack on some Chocolate Mint Nanaimo Bars and “green” popcorn.
 
When it comes to drinks, there’s the famous green beer that many like so much but sipping an Appletini, Japanese Slipper, Key Lime Gimlet, or a Chocolate Grasshopper Martini can set the mood as well. Another one that would be great is my Shamrock Shake Copycat! Inspired by the ones McDonald’s sells, I created a grown up version and frankly, it’s more fun! It’s a delicious drink to enjoy with friends. Replace Spanish Coffee, Golden Sunset or Tia Maria on the rocks with milk with this featured drink as a digestif after dinner. It takes less than 5 minutes to make unless you want whipped cream from scratch… in that case, it’s a few more minutes. In the video, I don’t show you how to make it but check it out by clicking on this link… Perfect Whipped Cream Every Time – How to
 
The key to making any milkshake is the ice cream. For this recipe, I use my No Churn Vanilla Bean Ice Cream which I let sit at room temperature for 5 to 10 minutes to soften it up. The reason behind this is when the ice cream is too hard, it won’t break down easily and might end up adding more milk to the shake. If there’s too much milk in this Shamrock Shake Copycat, it will be too thin instead of nice and thick.
 
Another important point to bring up is the milk. Never use heavy cream which when processed, can end up with small particles of butter. Whole milk is the perfect ingredient for making milkshakes because it gives just the right creaminess. Some of you might want to use skim or 1%, which is fine but keep in mind that the less fat the milk has, the more “watery” the shake will be so add less and go from there. A big “no-no” is to add ice cubes to it which will also water down the beverage. A quick tip is if the mixture is too thin, add a scoop or two of ice cream and vice versa… too thick, add more milk.
 
The kitchen tool you need for making this is a good ol’ blender. If you don’t own one, an immersion blender is the next best tool to use. When processing, the mixture has to be smooth so 30 seconds is sufficient. The texture of this milkshake won’t be as thick as the traditional ones because of the extra added liquid (Vodka + Crème de Menthe). I don’t mind it… that’s the purpose of making it with booze. For a non-alcoholic version though, omit the vodka and substitute ½ tsp. mint extract for the Crème de Menthe.
 
As soon as the mixture is smooth, immediately pour it in a tall glass. Top it off with whipped cream and sprinkle on some green sanding sugar and a maraschino cherry. Before the end of the year, I’ll have a kitchen tips & tricks on how to make sanding sugar from scratch so stay tuned…
 
The first time I had one in New York, I really enjoyed it but in the back of my mind, making a Shamrock Shake Copycat with alcohol sounded more fun especially during St Patty’s Day. Now with this recipe, not only can you enjoy this iconic McDonald’s beverage all year round but you can have the adult version…
Sláinte!
 
Check out these other great cocktail recipes…
– Dirty Dry Martini
– Spanish Sangria
– Blood Orange Martini
– Mint Julep
– Mixed Berry Margarita
– Cosmocello
and for even more alcoholic and non-alcoholic beverage recipes, click on this link… Recipe Category • Beverage

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/shamrock-shake-copycat/