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February Recipe: Slow Cooker Short Ribs and Fiery Sweet Potatoes

March 2, 2017

 

Good Day to you all, Chef Myke here.

 

I am honored to be able to have the opportunity to share some great recipes, and talk about food with you all this month. Anytime I get to talk about food is a great time! I want to highlight food items that are in season and share some ideas about how to have fun with them. Since it is the middle of winter, and there really isn’t anything locally grown that is “in season” without the use of greenhouses or in-door growing facilities, I will discuss what previous generations had to do: use food items they stored in the root cellar. 

 

Since we’re still in the middle of the cold season, I thought I’d share a good hearty recipe that will heat you up and stick to you. This month I want to highlight sweet potatoes, made in a creative way that will please your taste buds. These, along with the addition of the under-utilized short ribs, are bound to bring happiness and conversation to the table, and are suitable for serving guests, too!

 

I made this sweet potato recipe for a non-traditional Thanksgiving a few years back, and it’s still being talked about. My wife and I are BIG fans of coconut milk, curries, and sweet potatoes, so the marriage of these ingredients seemed like a match made in heaven. Short ribs are not a very popular cut of meat because they can be tough and chewy. But when cooked slow and low, they are a real treat to eat. After trying numerous short rib recipes, I have created my own recipe to make something amazing.  Please enjoy.  Now let’s get cooking! ~Myke Hollahan, Clipper City Co-op owner #97

 

 

Slow Cooker Short Ribs

 

Ingredients:

 2½ pounds bone-in short ribs

1/3 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon pepper

½ stick butter (4 TBS)

1 cup diced onion

1 cup beef broth (unless I’m making my own beef broth, I find that “Better Than Bouillon” Organic Beef Base is high-quality, and delivers a great flavor)  

½ cup red wine

¼ cup red wine vinegar

¾ cup brown sugar

¼ cup chili sauce (I prefer Sambal which is usually found in the Asian section of a grocery store)

2 tablespoons ketchup 

2 tablespoons Worcestershire sauce

2 tablespoons fresh minced garlic cloves

1 teaspoon chili powder 

 

Directions:

Put flour, salt and pepper in a large, sturdy paper bag, or container.
Add ribs and shake to coat. If you want, you can do the Cha-Cha!
Heat a large skillet and melt the butter on medium high heat.
Brown ribs on all sides, and get a good crispy sear on them.
Place the short ribs in the slow cooker with the fatty, meaty side down.
In same skillet, combine the remaining ingredients.
Stir carefully, and bring them up a boil, then pour the sauce over ribs.
Cover and cook on low for 9 hours.
Now these delectable, meaty, morsels can be eaten as soon as they’re finished, but I find they can be a bit greasy or oily. So, what I like to do is cool them off and store them in the fridge overnight in the slow cooker insert. Then the next day you can pull off the fat cap, and heat them back up in the slow cooker. 


Fiery Sweet Potatoes

 

Ingredients:

5 pounds sweet potatoes

1 cup canned coconut milk-unsweetened, full fat.

1 tablespoon Thai red curry paste (can be found at one of the Asian markets here in Manitowoc. My favorite is Mae Ploy brand)

½ cup dark brown sugar

4 tablespoons unsalted butter

1 teaspoon salt

 

Directions: 

Pre-heat oven to 375 degrees. 
Scrub the sweet potatoes and poke a few holes in them with a knife or fork. 
Bake potatoes on sheet pan until very soft. You will know they’re done when they look “wilted” and some of the sugars have leaked out of the skins and caramelized on the sheet pan, about 75 minutes. When they are cool enough to handle, peel and mash them up. I find using a food processor or table mixer helps them become real smooth and creamy.
In a small saucepan, heat up the coconut milk with curry paste over low heat. Mix coconut milk mixture, half the sugar, half the butter, and salt into potatoes. Keep warm until ready to serve, or cover and refrigerate up to two days.
At least 30 minutes before serving, heat oven to 425 degrees. Put potatoes in a baking dish, cover with foil, and bake 20 minutes. Uncover, dot with remaining butter and sugar, and place them under the broiler until brown and crusty, checking often to prevent scorching.


-recipe adapted from NYTimes.com by Myke Hollahan

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