Yesterday we offered a first look at Chef Michael Schwartz's new cookbook, Michael's Genuine Food: Down-To-Earth Cooking for People Who Love to Eat.
The book is co-authored with JoAnn Cianciulli, with a foreword by Michael Symon, and is due to be published in February. Right now you can place pre-order here and snag a $21.94 price (as opposed to the $35 it'll cost when published).
Following the jump is a recipe from the book for Slow-Roasted Short Ribs with Romesco Sauce.
Slow-Roasted Short Ribs with Romesco Sauce
2 tablespoons smoked paprika
2 tablespoons ground ginger
2 tablespoons chili powder
3 garlic cloves, minced
¼ cup canola oil
Kosher salt and freshly ground black pepper
6 pounds boneless beef short ribs
1 tablespoon extra-virgin olive oil, plus more for drizzling
3 cups assorted mixed greens
1 teaspoon freshly squeezed lemon juice
½ cup Romesco Sauce (recipe follows)
2 tablespoons skinned hazelnuts, toasted and chopped
2 tablespoons whole almonds, toasted and chopped
1 lemon, cut into wedges
In a small bowl, combine the paprika, ginger, chili powder, garlic, canola oil, and 1 tablespoon each of salt and pepper; stir thoroughly to combine. Rub the spice mixture all over the short ribs to evenly coat the meat. Transfer the ribs to a large resealable plastic bag and refrigerate for 12 to 24 hours.
Preheat the oven to 300˚F.
Arrange the short ribs on a wire rack set on top of a baking pan. Bake for 1 ½ hours to render the fat. Remove the ribs and the rack, discard the fat, and return the ribs to the pan (without the rack.) Cover with foil and bake until tender, about 1 ½ hours. Allow the ribs to cool to room temperature, then cover and chill completely in the fridge for at least 1 hour. All of this can be knocked out a day or two in advance.
Preheat an outdoor grill or grill pan to medium-high heat.
Cut the ribs against the grain into 1-inch strips, reserving the scraps. Drizzle the ribs with olive oil. Working in batches, grill the cut side of the ribs for 2 to 3 minutes on each side, until nicely charred.
In a mixing bowl, toss the salad greens with the oil, lemon juice, and season with salt and pepper.
Makes about 2 ¾ cups
1 cup ½-inch cubes sourdough bread
1 cup plus 1 tablespoon extra-virgin olive oil
½ white onion, thinly sliced (1 cup)
Kosher salt and freshly ground black pepper
2 jarred roasted red bell peppers, rinsed
¼ cup sherry vinegar
1 tablespoon freshly squeezed lemon juice
2 tablespoons tomato paste
3 garlic cloves, coarsely chopped
¼ cup skinned hazelnuts, toasted and chopped
¼ cup whole almonds, toasted and chopped
Preheat the oven to 350˚F.
Put the bread cubes on a baking sheet. Bake until lightly toasted, about 10 minutes.
Put a skilled over medium heat and coat with 1 tablespoon of the oil. When the oil is hot, add the onion and season with salt and pepper. Cook, stirring until the onion is caramelized, about 8 minutes. Remove from heat and set aside to cool to room temperature.
In a food processor, combine the red peppers with the vinegar, lemon juice, tomato paste, and garlic. Process 10 to 15 seconds until smooth. Add the croutons and the nuts; process another 10 to 15 seconds until thick. With the processor running slowly drizzle in the remaining 1 cup of oil until incorporated. If the sauce is too thick for your liking, add water, a tablespoon at a time, and puls a couple of times until incorporated. Season the sauce with salt and pepper. Refrigerate until ready to use for up to 3 to 4 days. Bring to room temperature before serving.
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