Featured Chef Dan Whalen’s
Ancho-Coffee Braised Short Ribs
Ribs2lbs short ribs
1/2 cup coarse ground coffee
6 dried Ancho chiles (seeds removed)
2 quarts water
1 medium carrot
2 ribs of celery
3 cloves garlic, chopped
1/4 cup flour
1/4 cup sugar
Two days ahead, add about a half cup of coarse ground coffee and 6 dried Ancho chiles (seeds removed) to a pitcher. Fill it with 2 quarts of water and put it in the fridge.
The day of cooking, run the coffee through a filter. Cut an onion, a medium carrot, and 2 ribs of celery. Next cut 3 cloves of garlic. Salt and pepper the short ribs, then lightly coat in flour. Sear on all sides. Be sure to brown. Remove from the pot. In the same pot with the same oil, add the vegetables (aside from garlic) and cook 10 minutes until lightly browned and softened. Add the garlic and about 1/4 cup of sugar. Cook 2 minutes. Add some of the Ancho-coffee to the pot to stop the garlic and sugar from burning. Next, drop in the short ribs. Add more coffee until the ribs are 3/4 covered. Place the cover on slightly to the side so the ribs can breathe. Place the pot in the oven at 325 degrees for 2 hours.
Super Creamy Potatoes5 Yukon Gold potatoes
2 cups heavy cream
3 whole garlic cloves
2/3 stick of butter
Peel and cut five large Yukon Gold potatoes into eighths. Add to a pot. Add salt. Pour in cream, garlic cloves and butter. Bring to a simmer, reduce heat and cover. Stir occasionally and cook until potatoes are soft. Add the whole mess to a standing mixer and beat until smooth and creamy.
Garlicky GreensEqual parts dandelion greens and arugula
3 cloves of garlic, diced
1/3 stick butter
Salt to taste
Heat the other 1/3 stick of butter in a skillet. Add garlic. Add greens. Add salt to taste. Cook until wilted.