Wine and beef and beef and wine

March 12, 2011

Now, this is a pretty loaf of bread, if I did make it myownself.

I have just attempted to open a screw-top bottle of wine with a corkscrew. This may be indicative of an alcohol problem. Ya think?

I’ve consumed more than my share, and I’ve cooked with some more, tonight, and it’s been some pretty doggoned good stuff.

Yep, we're talking Sweet Baby Jesus territory, here.

We had short ribs in a tomato ragu, and slaw, and some of the best bread Miz Scarlett and I have made. Seriously, y’all. This bread? Is to die for.

Cheesy Spicy Bread

  • 4 cups all-purpose flour
  • 1 tablespoon yeast (or one packet)
  • 3 tablespoons olive oil
  • 1-2 teaspoons kosher salt
  • 1 1/2 cup grated cheese
  • 1 tablespoon hot sauce of your choice (I used Pick-A-Peppa)
  • 1 1/4 cup milk (or more, if you need it)).

Dump all the dry ingredients and the cheese into the bowl of a stand mixer (that would be Miz Scarlett). Warm the milk in the microwave, and add the hot sauce and olive oil to it; add it to the dry ingredients with mixer running. After a couple of minutes with the paddle blade, switch out to the dough hook and knead that stuff for about 10 minutes. Plop it out on a board, knead it for a couple of turns and shape it into a ball, then oil the bowl it came out of and stick it back in there. Cover it with a towel and let it rise in a warm spot until it’s double in size (about two hours). Punch down, shape into a boule and slash, and let it rise again for about an hour. Bake at 350 for about 45 minutes, until nice and golden brown and, allegedly, until it sounds hollow when tapped on the bottom. I did not take it out of the oven and flip it over to tap it and see.

Now, this is a pretty loaf of bread, if I did make it myownself.

I'm tellin' ya. It was a GOOD loaf of bread.

This is some good stuff. It tastes kind of like a Cheez-It with attitude and a damn sight better texture.

But the short ribs. I thought they were pretty good. Kate thought they were awesome. I’ll go with Kate’s call on that one.

I dredged them in flour and salt and pepper and browned them, then set them out. Sliced and sauteed an onion. Minced and added four cloves of garlic. Added a half-can of tomato paste. Let that cook until it starts to change color. Add about a cup and a half of red wine of whatever kind you have on hand. Simmer that for a few minutes. Add two cans of crushed tomatos, a few healthy shakes of dried basil, a few healthy shakes of dried oregano. Put the ribs back in, stash it in the oven at about 275 to 300, and go away and ignore it for four or five hours.

We had it over egg noodles. It was pretty damn good.

And we had Crittenden County Jail slaw, from a previous post. And it was good. As was everything else, and all the copious quantities of wine we drank.

Tell y’mama ‘n ’em to try this out. Seriously. It’s good.

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One Response to “Wine and beef and beef and wine”

  1. kate Says:

    I had a great time. Good food, wine and friendship. Not to mention horses races, my D. Wayne Lucas autograph, the lake, etc. etc. But, damn. I can’t believe I left my blankie!


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