Julie Amici Dean Mueller MMK EPS2-30 Braised Short Ribs Live Performance Giving Back

Marti's Music Kitchen

Marti's Music Kitchen - from the award-winning Americana/Folk duo, Julie Amici and Dean Mueller. They are the 2019 recipient of the Cascade Blues Association “Back What You Believe In” award. Today, Bone Marrow and Braised Short Ribs with Mashed Potatoes and a Live Performance!julieamici.comhttps://www.facebook.com/julieamici/https://www.youtube.com/user/rippingglass/featuredhttps://www.instagram.com/julieamici/http://MartiMendenhall.comhttp://Patreon.com/MartiMendenhall Roasted Bone Marrow - Serves 24-8 beef marrow bones1 minced shallothandful of mined parsleylemon juiceextra virgin olive oilsea salt1 baguette olive oil Preheat oven to 425 degrees. Put bones, Salted and cut side up, in ovenproof skillet. (use a skillet to capture the fat that will run out of the bones). Cook about 15-17 minutes until marrow looks caramelized and yummy but not running out of the bones. While bones are cooking slice baguette into rounds and drizzle one side with olive oil. Place in the oven for 5 minutes to toast, keep an eye on them so they brown but do not burn. Combine shallots and parsley in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle over parsley mixture until leaves are just coated. Plate each serving by arranging bones on the plate topped with shallot-parsley mixture and toasted baguette. Spoon marrow out of bones with dressing and onto the toast. Dip the toast in the pan drippings also, because it's so good! Sous Vide Mashed Potatoes with Garlic and Rosemary 2 pounds Yukon Gold5 cloves garlic3 sprigs rosemary4 oz unsalted butter1 cup whole milk2 teaspoons sea salt Instructions Set your sous vide to 194Rinse and peel the potatoes. Thinly slice them into 1/8-inch pieces.Smash and peel the garlic cloves. Seal the potatoes, garlic, rosemary, butter, milk, and salt into a zip or vacuum seal bag and cook until the potatoes are tender, about 1.5 hours. (you may want to put the rosemary in cheesecloth so you don't have to pick out little bits later) Open the bag and pour the liquid through a sieve into a small bowl (reserve for later). Discard the rosemary. Empty the potatoes into a large bowl and mash them or use a potatoe ricer or food mill. Gently whisk the melted butter and milk back into the mashed potatoes to get a smooth and creamy texture. Porcini Braised Short Ribs 2.5 lb beef chuck short ribs (approx 4 ribs)Salt & Pepper to taste1 Yellow Onion1 rib of celery1 medium-size carrot1 handful or dried PorciniBacon fat4 cloves sliced garlic1 cup red wine1 cup beef bone broth1 t coriander seeds1 bay leaf2 Sprigs of Thyme Coat the short ribs liberally with Salt and pepper. Heat up bacon fat or oil in a cast iron pan over medium high heat. 1. Season the short ribs all over with salt and pepper.2. Dice the onion, carrot, and celery.3. Place the coriander seeds in a small piece of cheesecloth and tie with kitchen string to form a sachet.4. Rehydrate Porcini in a bowl of hot water (save the water)5. Heat some bacon fat or oil in a skillet and sear the ribs on all sides.6. After searing, remove the ribs from the skillet and add to the crockpot on top of bed of onion, celery, and carrot.7. Deglaze the pan with the red wine and scrape all the good bits from the pan and put the liquid in the crockpot.8. Add the porcini, porcini water, and bone broth to the crockpot until liquid level is near the top of the short ribs.9. Add the sachet, thyme, garlic, and bay leaf.10. Set Crock pot on high until bubbling and then set to low and cook for 8-10 hours. Remove ribs and set aside. Skim off some fat if desired and heat the remaining liquid on high in the crockpot or a pan until it is reduced to the desired consistency. You can whisk in some flower if you want a thicker gravy.Prepare the each plate by placing a rib on a bed of mashed potatoes and top with the desired amount of gravy & vegetable mixture.ENJOY!

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