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.

Lets Stock For Fall!

School is back in session, football season has officially started and you can feel a slight chill in the breeze.   You know what that means?  Fall has officially started to move in.  We are two weeks away from being sane enough to start taking down those summer decorations and putting out those fall wreaths and candles.  Fall is my favorite time of year.  I find nothing more comforting than the smell of a spicy pumpkin pie baking in the oven and a football game playing in the background.   When I am home I tend to find myself in the kitchen baking most of the time.   There is a little bit of preparation that goes into getting ready for your fall baking though.  I have been trained for 27 years by my Mother on how to stock up my pantry for the oncoming fall and winter months.  Today though I am only going to touch base on fall baking must haves!


Here are a few of the fresh fall produce I love to use when baking.  Some I purchase several days before using and *others I purchase the day of baking to insure quality.

Fresh Figs

Apples
Cranberries - You can purchase fresh ones & freeze or go for the already frozen, also some dried.
Raisins
Fresh Pumpkin (they last all season with out going bad so purchase this and use for decor until you are ready to use it!)
Rhubarb - Fresh or frozen
*Pears
*Figs - Fresh and preserves
*Pomegranates

Rhubarb

I find that apples are the most sustainable fruit when it comes to living in a fruit bowl.  Others are not so tuff.  I tend to find my pears go from unripe to over ripened over night.  Same with pomegranates they will be bright and beautiful then the next day they have dissipated into a shriveled mess.  If you somehow have a wonderful relationship with your produce and it keeps well for you by all means purchase when you see necessary.  

Canned items such as pumpkin puree are lifesavers as well as some of the fruit pie fillings.  Although I will be sharing my own fresh fruit compote recipes not everyone has time to go all out homemade.  I understand that.






Now on to what makes those items listed above so amazing this time of year.  The spices!

Cinnamon Sticks

*cinnamon
*ginger
*whole and or ground cloves (essential ground)
*nutmeg - whole and ground (essential ground)
cinnamon sticks
cardamom
all spice
pumpkin spice




I use each and everyone of these through out the season.  Some I will add to a boiling pot just to make the house smell amazing and others add that wow what is in this?! reaction.  If you are on a budget stick to the *essentials.

Whole Nutmeg

For the basics you will need to have:

flour - I keep both AP and whole wheat flour
eggs
granulated and confectioners (powder) sugar
buttermilk
whole milk
sourcream
cream cheese
butter - unsalted
salt
baking soda & powder








As you can see fall baking is a comfort.  Simple things such as fresh fruits and spices will make any house smell like a home.    I hope you all join me as I start baking mile high apple pie, spicy pumpkin pie, fig tarts, rhubarb cobbler, spiced peaches and so much more!