Here we all are celebrating TY's 60th birthday last night. The other 12 people must have been out dancing. That's me protecting him with the umbrella from too bright overhead halogens.OK, a good time was had by all, everything was good, no emotional outbursts, not one pout. The casuality of the evening was one of my glass decoupage plates that I used for nut hulls- someone stuck it in the dishwasher and I pulled out a peeled mess today. I stuck more glue on it but no way will it ever be the same- will have to eventually peel it all off and make a new one.
But, I promised two of the recipes because the crowd was yellin' for more- easy as pie, but it takes a long time. Here goes:
Asian Boneless Short Ribs (serves 4) (notice the recipe is meat-colored?)
5# beef shortribs- have the butcher bone them or do it yourself
1 c. soy sauce
1/4 c. rice wine vinegar
3 cloves garlic, smashed
5" stalk of lemon grass, smashed
1" knob ginger root, peeled and minced
1/2 c. light brown sugar
1 qt. water
1/2 c. green onion bottoms- white part only (save green tops for garnish)
3/4 tsp crushed red pepper
1/4 c. fresh orange juice
1/4 c. hoisin sauce
2 Tbs fresh lemon juice
Jasmine rice for serving
grated rind of 1 orange- garnish
sliced green onion tops- garnish
Preheat oven to 350. Combine ingredients up to crushed pepper in heavy stockpot or Dutch oven- make sure ribs are submerged. Bake the short ribs, covered, for 3 hours.
Remove ribs from braising liquid and defat it (either stop and refrigerate it overnight at this point or use a fat pitcher). Cook liquid on high until it is reduced to about 1 1/4 cups.
Change oven temperature to 425. Return ribs to sauce and coat them well. Bake about 10 minutes until heated through and glazed. Serve hot over jasmine rice and garnigh with the orange zest and scallion tops.
Asian Coleslaw (and the cabbage recipe is red cabbage colored!)
4 c. shrerdded red cabbage
2 shredded carrots
1 head bok choy
1 1/2 c. sprouts
1 c. julienned peapods
2 bunches scallions, cut on diagonals
1/4 c. soy
2 Tbs. sesame oil
2 Tbs canola oil
1/4 c rice wine vinegar
1/4 c. lime juice
2 tsp brown sugar
1 Tbs ginger
pinch red pepper
Mix dressing ingredients in large bowl, add vegetable on top and toss well. Add heaping pile next to short ribs. You won't even have to wash the plates, they will be licked clean.
And you probably can't see the recipe for the rice because it is RICE COLORED.
Did I tell you about the fabulous little cards that arrived from Moo? I was getting worried when their 5 day delivery didn't happen but on day 7 sure enough, they arrived from London! No wonder- I am perfectly willing to allow extra time for them to be printed and be mailed from London- why didn't they say so? So I have 100 half sized cards, all with different images that are wonderful, made from my own images. I was thrilled with them until my resident art director, Mr. FussyFont, pointed out that my name and web address are not lined up properly- this is MY fault, I was too excited over the images to spend time on text. So anyway, I think I will reorder a set and pay better attention next time. Today I spent practically all day getting an image and text ready for a postcard. I went ahead and pushed 'send' and the proof came back with no text and I have since been sending hourly e-mails to the company to stop the presses until I am assured that the show info WILL be on the postcards. Geesh, nothing is easy. To be continued.
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