Sweet Adobo Short Ribs with Green Chile Risotto

 Green Chile Risotto

Start by pouring 8 cups of chicken broth in a sauce pan and bring to a simmer

In a fry pan drizzle 3 TB of olive oil 

add 1 1/2 cups arborio rice

white pepper & salt

as well as roasted and deseeded green chile's 

toast rice and green chile's

add 1 cup of white wine and let cook in rice 

 begin to ladle broth into the rice one at a time until completely absorbed by rice then add another

I use all 8 cups of liquid and it is perfect.  

*It depends on what kind of bite and texture you want your rice to have.  You may need more or use less.

Once you are finished adding the broth and it is absorbed then add 4 TB of butter and stir.

Add 1 1/2 cups of Monterey jack cheese and stir until creamy

 *parmesan is traditionally used but I decided to take another route with this chile risotto

Sweet Adobo Short Ribs

In your cooker of choice add

S&P a package of short ribs (some come with 4-6 ribs) place in cooker

Pour 1 can of Dr. Pepper & 1 can of Sprite over the short ribs

(the sweet from both drinks compliments the smokey peppers and it also help tenderize the ribs)

Put 1 can of chipotle peppers in adobo sauce on top of the meat

Sprinkle 3 TB dark brown sugar on top of the meat and peppers

 I cook my short ribs in a pressure cooker for 1 hour and 30 minutes.  You can do this on the stove top or even in the oven as well.  The cook time would need to be increased to 6 hours and cook on 350 in the oven and over medium on the stove top with the lid on both.

I start making my risotto 1 hour into the short ribs cook time.  This gives me the chance to plate them both up fresh and hot with no reheating needed.  The ribs will be tender and fall off the bone and served on top of the rich creamy risotto.  I even drizzle some of the sauce from the short ribs over the risotto.  The smokey flavor will wow your taste buds.    

The outline of this recipe but with no specific measurements and or details is derived from The Pioneer Woman.

Go Green Burgers With Spiced Sweet Potato Fries and Brown Butter Sauce

So once again my Husband and I are doing our part in celebrating the Hatch chile pepper season. It only last until mid September up here so don't worry the over indulging on these spicy little devils will be coming to an end soon.  So on this busy day at work I should have been focusing on payroll, but honestly that was the farthest thing from my mind.  No I do not always think of food, and no you would not believe me if you saw my figure.  So anyways back to the peppers.  We have had cheese rellenos, tacos, paella and now green burgers.  The green burger is a hail to almost all things green.  Well kinda, chiles, avocados, green spring mix, jalapeño salsa, and wasabi mayo.  I know sometimes you think a burger I am not in the mood for a burger.  That is actually how I was this evening when John told me he didn't care what I made for dinner but he wanted something with the Hatch peppers.  Way to give me options babe.  So as I am walking in the store I was thinking green chiles green chiles green chiles.  Hmm green green green.  Then viola!  Green burgers.  I knew something would come to me.  I love green burgers, so I immediately head to the veggies section and grab all the produce I need.  Pick up the hamburger meat some buns and head home.



Go ahead and start getting your grill or pan hot.  I already had some roasted peppers from the local market that I chopped up and put with my pound of hamburger meat.  I seasoned my meat with salt, pepper, onion powder, garlic powder, red pepper flakes and a dash of cyan.  Yes I season my meat a lot.  There is nothing worse than having to dress up the burger so much just to make it have flavor.

Go ahead and get your hands dirty (after washing them of course) by mixing in the peppers and your seasonings of choice with your hamburger meat.  Once that is all mixed go ahead and pat out your patties.  I like to do my a bit bigger because the meat tends to shrink during the grill/pan time.  

Once patted go put them on the hot grill and cook for 6 minutes on each side, or burn it like rubber like my Moms side of the family would want it.  The peppers may stick to the grill a bit but it won't do enough damage for you to want to throw the spatula across the yard.  

This is Searcy.  You met her in a previous blog all about me =) She is a happy hound when its grilling time.  She loves posing for pictures, sits on command and even plays dead for just a small chance she will get something to eat.  

Once the burgers are cooked they will have a beautiful char and a very smokey fragrant.  You won't want to wait long to get the fixins on this and in your mouth.  But first....

.....Let's make a side.  Spiced sweet potatoes with a brown butter sauce.  

Get three sweet potatoes and slice.  You can put them on a standard baking sheet and drizzle with olive oil.  You do not want them to swim you want just enough to where you can mix them around to get them coated.  Then I have some cinnamon sugar from World Market I absolutely love and grind some on the potatoes.  All in all I would say about 2 TB of cinnamon sugar along with a sprinkle of salt.  Bake for 20-25 minutes at 425.  It is not necessary to flip these during baking.  

While those are baking I add 1 stick of salted butter and 1/2 cup of dark brown sugar to a small sauce pan and bring to a boil.  I then add 1 tsp of cinnamon and 1 TB of worchestire sauce stir and its ready to pour up.  This takes about 10 minutes.  You will want to start the potatoes before you begin your burgers so they will be ready at the same time.  

It's dinner time!!!!  To get the full effect of the green burger I start with a whole wheat bun and slather on a layer of wasabi mayo, green chile patty, extra sliced chiles, avocado, spring mix and jalapeno salsa.  I am a BBQ hamburger girl so I can't resist but to use some of my brown butter sauce on this burger as well.  The sweet with the spicy is just fireworks in your mouth.