Thursday, April 9, 2009

Every time you move like that


This song "Down Home Girl" by the Old Crow Medicine Show is so fun. Makes me want to jump up and make a big pot of pork & beans....among other things.

The lyrics are sweet & song has a rich history -- Click here for the whole story & one of the first recordings -- an old version by The Coasters. Great stuff!

Don't forget about the beans.

Southern Comfort short ribs with pork and beans
The Times-Picayune
Categories: Beans, Beef & lamb, Entree

In this recipe from "The Kitchen Table: Brennan's of Houston," by chef Randy Evans and team, bones are removed from short ribs and added back to the braising liquid. The ribs are rolled and tied with twine for presentation, or you can leave the bone in and prepare the dish with the ribs lying flat. Substitute beef broth for the veal stock if you wish.
Makes 4 servings

1 cup Southern Comfort
2 cups Coca-Cola
3 cups water
8 cloves garlic, crushed
3 sprigs thyme
½ tablespoon kosher salt
1 tablespoon black peppercorns
4 beef short ribs (2-inch kosher cut), bones removed and reserved
2 tablespoons vegetable oil
½ cup diced yellow onion
¼ cup diced carrot
¼ cup diced celery
4 cups veal stock

2 tablespoons vegetable oil
¼ pound pancetta, diced
2 teaspoons minced garlic
1 shallot, minced
1 leek (white portion only), chopped
2 cups fresh pinto or butter beans
½ cup braising liquid
5 cups water
6 tablespoons unsalted butter, cubed
2 tablespoons chopped green onion

In a non-reactive pan, combine Southern Comfort, cola, water, garlic, thyme, salt and pepper. Add ribs. Cover and refrigerate overnight. Drain and reserve marinade. Roll each rib into itself to form a cylinder; truss with butcher's twine.

Heat 2 tablespoons oil over high heat in a large saucepan; sear ribs on all sides for 1 ½ minutes or until golden brown. Remove. In the same pan, saute onion, carrot and celery over medium-high heat for 3 to 4 minutes, until caramelized. Add reserved beef bones. Deglaze pan with reserved marinade. Add veal stock. Return ribs to the pan. Bring to a simmer. Cover and braise in a 300-degree oven for 5 hours, or until meat is tender.
Remove ribs to a separate pan and cover. Strain braising liquid through a fine mesh strainer. Allow to settle for 5 minutes; skim fat. Adjust seasoning and reserve. Or pour over ribs; cover and refrigerate for up to 3 days.

For the pork and beans: Heat 2 tablespoons oil in a saucepan over medium-high heat; render pancetta for 2 minutes. Add garlic, shallot and leek; saute for 3 to 4 minutes. Add beans, braising liquid and water. Bring to a boil; reduce to a fast simmer. Simmer for 1 to 1¤½ hours, or until beans are tender and have a creamy inner texture.

To serve: Add ribs to the beans and heat through. When ribs are hot, remove to a plate. Finish beans over medium heat by swirling in cold butter; stir in green onions. Adjust seasoning. Ladle beans into a bowl; place a rib in the center of the bowl.

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