From the Slow Cooker Menus book: cjs edit: Review date for this dinner is Monday, March 8th.
Laquered Short Ribs with spicy ginger sauce
For the short ribs-
3 lb beef short ribs, trimmed and seasoned with kosher salt and black pepper
1 Tb vegetable oil
For the spicy ginger sauce-
1/2 cup chopped scallions
1/4 cup minced fresh gingerroot
1/4 cup packed brown sugar
1/4 cup rice vinegar
1/4 cup shriracha sauce
1/4 cup molasses
1/4 cup hoisin sauce
1/4 cup fresh lime juice
1 tsp fennel seed
1/4 tsp red pepper flakes
Brown ribs in oil in large saute pan over med-high heat for 10 mins, working in batches if necessary.
Transfer browned ribs to a 4-6 quart slow cooker.
Combine scallions,gingerroot, brown sugar, vinegar, sriracha sauce, molasses, hoisin sauce, lime juice, fennel seed, and pepper flakes for the spicy ginger sauce in a measuring cup with a pour spout. Pour sauce over ribs.
Cover; cook until ribs are tender on high-heat setting for 4-6 hours or on low-heat setting for 7-9 hours. Serve sauce over ribs and rice.
Sauteed Kale
1 bunch fresh kale (12 ozs)
1 Tb extra virgin olive oil
2 tsp minced garlic
¼ tsp red pepper flakes
¼ cup low sodium chicken broth
Sesame oil and kosher salt to taste
Toasted sesame seeds
Remove and discard stalks from kale. Slice kale into ribbons; set aside.
Heat oil in a saute pan over medium high heat. Add garlic and pepper flakes; cook 30 seconds. Add kale and broth, cook, tossing kale with tongs, until kale is wilted about 5 mins. Season kale with sesame oil and salt, garnish with sesame seeds.
Jasmine Sticky Rice
2 cups water
1 cup dry jasmine rice
2 tsp sugar
1 tsp kosher salt
2 Tb fresh lime juice
2 Tb minced fresh basil leaves
Bring water to boil in saucepan; add rice, sugar and salt.
Reduce heat; simmer rice, covered, until rice is tender and water is absorbed, about 15 mins.
Remove rice from heat, stir in lime juice and basil.
Laquered Short Ribs with spicy ginger sauce
For the short ribs-
3 lb beef short ribs, trimmed and seasoned with kosher salt and black pepper
1 Tb vegetable oil
For the spicy ginger sauce-
1/2 cup chopped scallions
1/4 cup minced fresh gingerroot
1/4 cup packed brown sugar
1/4 cup rice vinegar
1/4 cup shriracha sauce
1/4 cup molasses
1/4 cup hoisin sauce
1/4 cup fresh lime juice
1 tsp fennel seed
1/4 tsp red pepper flakes
Brown ribs in oil in large saute pan over med-high heat for 10 mins, working in batches if necessary.
Transfer browned ribs to a 4-6 quart slow cooker.
Combine scallions,gingerroot, brown sugar, vinegar, sriracha sauce, molasses, hoisin sauce, lime juice, fennel seed, and pepper flakes for the spicy ginger sauce in a measuring cup with a pour spout. Pour sauce over ribs.
Cover; cook until ribs are tender on high-heat setting for 4-6 hours or on low-heat setting for 7-9 hours. Serve sauce over ribs and rice.
Sauteed Kale
1 bunch fresh kale (12 ozs)
1 Tb extra virgin olive oil
2 tsp minced garlic
¼ tsp red pepper flakes
¼ cup low sodium chicken broth
Sesame oil and kosher salt to taste
Toasted sesame seeds
Remove and discard stalks from kale. Slice kale into ribbons; set aside.
Heat oil in a saute pan over medium high heat. Add garlic and pepper flakes; cook 30 seconds. Add kale and broth, cook, tossing kale with tongs, until kale is wilted about 5 mins. Season kale with sesame oil and salt, garnish with sesame seeds.
Jasmine Sticky Rice
2 cups water
1 cup dry jasmine rice
2 tsp sugar
1 tsp kosher salt
2 Tb fresh lime juice
2 Tb minced fresh basil leaves
Bring water to boil in saucepan; add rice, sugar and salt.
Reduce heat; simmer rice, covered, until rice is tender and water is absorbed, about 15 mins.
Remove rice from heat, stir in lime juice and basil.
Theresa
Everything tastes better Alfresco!
Everything tastes better Alfresco!