Ingredients
2 ½ pounds red bliss potatoes, cut into 6 wedges, lengthwise
1 pound tomatoes, cut into 6 wedges, lengthwise
1 medium red onions, julienned
6+ garlic cloves, sliced in half
¼ cup extra virgin olive oil
¼ cup oregano, fresh, coarsely chopped
2 teaspoons sea salt
1 teaspoon pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon paprika
4 ounces parmesan cheese, shredded, reserve some for garnish
Garnish:
Parmesan cheese, shredded
Parsley, coarsely chopped
Method
Preheat oven to 400 degrees
Gently toss all ingredients together in a large vessel. Place in one layer on a sheet pan and roast in a 400 degree oven for 30 minutes or until golden brown and soft inside.
Garnish with parmesan cheese and parsley before serving.
Chipotle Braised Short Ribs
4 Servings
Ingredients
8 beef short ribs
2 teaspoon salt
1 teaspoon pepper
3-4 tablespoons flour
3 tablespoons vegetable oil
1 bottle dark beer
2 cups beef stock
3 tablespoons brown sugar
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 – 2 Chipotle peppers, minced plus 2 tablespoons adobo sauce
1 onion sliced
6 garlic cloves minced
Method
Season the ribs with salt and pepper, then sprinkle the flour over the ribs evenly.
In a large Dutch oven, over medium-high heat, add the oil and heat it. Brown the short ribs on all sides. Turn heat to medium, add the beer, beef stock, brown sugar, cumin, paprika, chipotle peppers, onions and garlic and mix thoroughly scrapping the bottom of pan to release the flavorful bits attached to the bottom of the pan. Taste liquid for flavor and add more seasoning as needed. Remember this broth is going to further season your meat. Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid and serve.
Chipotle Slaw
6 – 8 Servings
Ingredients
4 cups shredded green cabbage
2 cup shredded red cabbage
2 large carrot, shredded
6 green onions sliced
2 cups chopped cilantro
½ cup mayonnaise
¼ cup olive oil
2 Chipotle peppers in adobo sauce diced
juice of 1 lime
1 teaspoon sea salt
½ teaspoon pepper
Method
In a large bowl add the shredded cabbage, carrots, green onions, and cilantro
In a separate bowl whisk the mayo, olive oil, chipotle peppers, lime juice, salt and pepper. Pour over the cabbage and mix to combine. Let slaw marinate in the refrigerator at least 1 hour before serving.
NEW AGE SOUL FOOD
