BRAISED BALSAMIC/GINGER BEEF RIBS

There’s a season for everything. If you’ve been following me, you know that I indulge in mainly poultry (chicken/turkey) and seafood. However, once in a while, I deviate and like to enjoy a good pork dish, piece of steak or any other protein. I believe in a fine balance.

This afternoon I decided to go that ‘meaty’ route. Moreover, today is a perfect day for same as I wanted a dish to warm my stomach and comfort me during this extremely windy, wet and cool day here in Florida.

My choice of protein was a beef rib dish. Decided to braise same and infused fresh ginger and balsamic vinegar. I made sure to remove extra remnants of fatty tissue and season with pinch of salt, black pepper, crushed garlic, balsamic vinegar, soy sauce and crushed ginger root.

Ribs were browned in a sturdy skillet with a drizzle of canola oil under medium to high heat. And, then roughly chopped celery, onions, extra garlic, fresh thyme and crushed pimento (all spices) were added.

BEEF RIBS AND ROOT VEGGIES FOR BRAISING
BEEF RIBS AND ROOT VEGGIES FOR BRAISING

Cold tap water was then added to cover ingredients. With lid on under low to medium heat, ribs slowly simmered to a fork-tender finish for approximately two and half hours. In between cooking process, water was added when evaporated. Also, other ingredients  like a pinch of brown sugar, spices and chopped scallion were added.

The ribs produced a delicious brown gravy that tasted very succulent. Moreover, the ginger root was not overpowering; but, blended well with all the other ingredients. I served same with a beet root/carrot steamed rice with a few dried cranberries along with sauteed cabbage. Ribs were garnished with fresh parsley.

BRAISED BALSAMIC/GINGER BEEF RIBS WITH CARROT/BEET ROOT STEAMED RICE AND SAUTEED CABBAGE
BRAISED BALSAMIC/GINGER BEEF RIBS WITH CARROT/BEET ROOT STEAMED RICE AND SAUTEED CABBAGE

 

 

WARM STACK OF PUMPKIN/BANANA PANCAKES WITH A SPREAD OF FRESH CRANBERRY JAM

It was raining ‘cats/dogs’ this morn. As I made my way from the ‘grave-shift’ Grind, all was on my mind was something warm/sweet and comforting. Hence, I made my pumpkin and banana pancakes with a hint of fresh ginger.Oh, so divine!

This time of the year (Fall), calls for fresh cranberries in the marketplace. So, I grabbed me my small stockpot and made myself a helping of sweet yet tart cranberry jam. Those berries went popping with a sprinkle of sugar in approximately ten minutes. What do you know? I had a delicious spread for my warm pancakes.

PUMPKIN/BANANA PANCAKES WITH FRESH CRANBERRY JAM
PUMPKIN/BANANA PANCAKES WITH FRESH CRANBERRY JAM

Yippee! I was on cloud nine. Oh, did I tell you? I had a crispy serving (teeny) of bacon. You see, sometimes, it doesn’t take much to make this gal happy. All I needed was a much-needed nap after I had my inspirational session with the ‘Powers That Be.’

Guys, remember, always be kind to your loved-ones as well as your beautiful palates.