I love meat, any meat, but when I read about mark not being a fan, I couldn’t get my mind off of thinking about a nice, meaty, grilled portobello with a drizzle of roasted garlic and parsley oil topping the rest of those mouthwatering veggies. Sorry chefman, my taste buds and imagination got the best of me… Those Shortribs look amazing!!!
ooooh I am sure you can and probably a heck of a lot more than I might; can’t wait to see more. Have a great week chef!!! I might knock on your door for some ideas about a blog that I want to get started, I hope you won’t mind…
This looks absolutely delicious! The idea of caramelized pearl onions with the short ribs. . . Let’s just say I’m drooling. I’m curious, though: How do you keep the polenta moist enough to serve without a sauce. I fail with polenta every time.
Well that is actually a polenta cake…I make the standard polenta with a little extra cream and butter, then I spread it our on a sheet tray and refrigerate it until cold. The polenta naturally firms up, and with the additional of a little extra fat, you can cut it, lightly dust it with flour, and pan fry it until crispy. The little extra fat in there keep the cake moist and tender, then I finish the dish with a reduction of the braising liquid, so there is actually a little sauce with this dish.
Let me know if you need any more help or have any questions! Thanks again for the comments too!
NERDSTEAK 
Sounds great!
Thank you very much!
MH
*DROOL*
Thanks my dear!
MH
I don’t eat meat, but I sure like the looks of everything else on the plate.
We can replace that with tofu, quinoa, black bean patty, or some other tasty vegetable concoction!
MH
Sounds great.
I love meat, any meat, but when I read about mark not being a fan, I couldn’t get my mind off of thinking about a nice, meaty, grilled portobello with a drizzle of roasted garlic and parsley oil topping the rest of those mouthwatering veggies. Sorry chefman, my taste buds and imagination got the best of me… Those Shortribs look amazing!!!
Hey I know how too cook some tasty vegetables too!
MH
ooooh I am sure you can and probably a heck of a lot more than I might; can’t wait to see more. Have a great week chef!!! I might knock on your door for some ideas about a blog that I want to get started, I hope you won’t mind…
It would be my pleasure to help out in any way I can!
MH
That looks delicious!! Someone should probably cook that for me!
It might not be the best diet food…lol
MH
#YOLO
You can have in on your cheat meal day!!! Hows about that.
MH
So ya didn’t like my diet emails huh?? 😦
I did!! lol I’m sorry I didn’t reply. I have been busy! I will soon though! Promise! As soon as I figure out how to un-archive your email… lol
This looks absolutely delicious! The idea of caramelized pearl onions with the short ribs. . . Let’s just say I’m drooling. I’m curious, though: How do you keep the polenta moist enough to serve without a sauce. I fail with polenta every time.
Well that is actually a polenta cake…I make the standard polenta with a little extra cream and butter, then I spread it our on a sheet tray and refrigerate it until cold. The polenta naturally firms up, and with the additional of a little extra fat, you can cut it, lightly dust it with flour, and pan fry it until crispy. The little extra fat in there keep the cake moist and tender, then I finish the dish with a reduction of the braising liquid, so there is actually a little sauce with this dish.
Let me know if you need any more help or have any questions! Thanks again for the comments too!
MH
Awesome! I wouldn’t have thought to add the extra cream in the polenta cake itself. Thanks for the tip!
It does the trick!