Mouth watering Coca Cola braised shortribs

According to Wikipedia Braising (from the French “braiser”) is cooking with moist heat, typically in a covered pot with a variable amount of liquid, resulting in a particular flavour. In my kitchen braising is one of the simplest and most delectable ways to cook meat, especially short ribs. As shown, this well marbled piece of meat needs hours to breakdown, but once broken down. . .this meat will fall off the bone and make mouths water.

Ingredients

• 5 pounds of short ribs, boneless are more expensive, but just as tasty. I use bone in. About 3 inches long, a butcher will happily cut for you.
• 1 turkey roasting pan
• 1 two liter coca cola
• 1 cup of soy sauce
• 1/2 cup of Worcestershire sauce
• salt and pepper

Directions

Preheat oven to 400 degrees and put all of the ingredients in the roasting pan. Cover with foil, and cook for 3 hours. The longer you cook the more tender the short ribs, fall off the bone is my style! Enjoy.

Tips and Ideas

• Try it with Dr. Pepper
• Add more soy sauce if you prefer a more savory flavor
• A crock pot is a great tool for braising
• Take a cup of the liquid after cooking and thicken with a mixture of water and dissolved flour or corn starch(1/4 cup), this is called a slurry. Stir mixture in liquid over medium heat, and watch you sauce thicken.
  
  
  

Best Homemade Chicken you will ever Eat, Seriously

When it comes to Chicken, I am a sucker for this sauce. I have made my teriyaki chicken more times than I could remember, never to share the simplest recipe I know. In reality, its all in the sauce. First off, unless you like dry chicken, thighs are the way to go. Now, if you want to scale up on the health meter, perhaps a boneless, skinless thigh would work (this happens to be my choice). One thing to know, it is virtually impossible to dry out a thigh, all right, I take that back. . .but, it is difficult to ruin it. This is a keeper, and guaranteed too die for. . .and it's kosher too. . .oy vey, I mean Soy Vay!

Ingredients

• 1 jar of Soy Vey, pictured here
• 12 chicken thighs, skinless and boneless
• 1 plastic zip lock bag

Directions

Put chicken in bag and pour sauce over thighs. Place bag in refrigerator for 2 hours. Put chicken and marinade in a 9x3 baking pan and bake at 350 for 25 minutes. The more sauce you keep the moister the chicken. Cook longer for larger thighs.

Tips and Precautions

• Always use caution when cooking chicken
• You cannot ruin the thighs, so let them have it, cook thoroughly
• Marinate longer for better flavor
• Try it with any cut of chicken

Humboldt Fog. . .makes me Smile

Cheese. . .or shall I say Cheeeeese. . .either way it makes me smile. It has been about 3 years since I first tasted one of the most memorable bites of cheese in my life. Produced in Northern California, practically every specialty cheese store and restaurant in San Francisco carries the products from Cypress Grove, and from my research it seems that most have an affinity for the Fog, for many reasons. This luscious and creamy goat cheese has a light, airy and rich flavor with hints of the earth and a texture that simply melts in your mouth. The center layer of ash is edible and the cheese tends to have a stronger flavor towards its rind, which is also edible. It's creamy consistency makes it easy to spread on your favorite cracker or bread and plays well with many fruits, especially apples or grapes.
In my house, it goes great with any great bottle of chardonnay and has also been a hit stuffed inside a large green olive and placed in a Martini, a play on the blue cheese stuffed olive. I highly recommend Humboldt Fog as an addition to any cheese plate, for it will certainly win praise and perhaps a "Too die for" stamp of approval.

Blintze Souffle with Blueberry Sauce

Tolkie, this one is for you. I told you it was easy, nothing too it, and of course. . .too die for.

Ingredients

• 3 packages Golden Cheese Blintzes
• 16 ounces of Sour Cream
• 6 Eggs
• 2 cups of sugar
• 1 bag of frozen blueberries,or berry of your choice

Directions

In a small bowl combine 1 cup sugar, eggs, and sour cream. In a 9x13 inch baking pan, cover bottom with non stick cooking spray of choice and then line with frozen blintzes. Pour egg mixture over blintzes and bake at 400 degrees for 30 minutes or until golden brown. While souffle is cooking, pour berries in a small pan and add other cup of sugar and cook at a very low temperature. Mixture should thicken and reduce a bit. Serve sauce with souffle.

Tips and Precautions

• Souffle will rise, so be careful
• Any frozen berries, or mixture will work
• You can use fresh fruit and sugar, and reduce/cook the same way
• Many recipes call for butter, I do not use it, they do not turn out as light
• Be adventurous, add your favorite flavor to the mix; vanilla, orange zest, etc.
• Serve at any brunch for a guaranteed compliment!
• Blintzes can be found in frozen Kosher section of grocery