Monthly Archives: September 2014

Mediterranean Short Ribs

Serves 4-6

  1. 4.5lb short ribs
  2. Zest of 2 lemons
  3. 2tb oil
  4. 2tsp oregano
  5. 1tsp rosemary
  6. 6 cloves of garlic
  7. pinch of red pepper flakes
  8. 1tsp salt
  9. 1/2 cup red wine
  10. 1 cup beef broth
  • Marinate 1-8 overnight.
  • Let meat come to room temperature. Sear and remove to slow cooker.
  • Deglaze pan with wine and broth. Place in slow cooker on low for 8 hours.
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Scallop Marsala Pasta

Serves 4.

  1. 8 scallops
  2. 1tb oil
  3. 1 onion
  4. 8oz white shrooms
  5. 2 cloves garlic
  6. pinch of salt
  7. 3/4 cup Marsala wine
  8. 1/2 cup cream
  9. 1tb butter
  10. 1tb flour
  11. 4tb fresh parsely
  12. 8oz angel hair
  • Heat water to boil pasta.
  • Pat scallops dry and sear in oil 30 seconds each side. Set aside.
  • Cook onion for 5 minutes. Add 4-6 for 3 minutes.
  • Put pasta in water
  • Lower heat in pan and add 7-8. Simmer for 2 minutes.
  • Clump together flour and butter, stir in pan. Simmer 2 minutes.
  • Drain pasta. Toss in sauce with parsley and serve individually with 2 scallops each.