Saturday, March 23, 2013

Cook-Off Recipes from Team #1

Team 1 - Stephanie D, Latrice, and Olivia

Orange Braised Short Ribs

Prosciutto Wrapped Mozzarella and Orange dipped in Orange Vinaigrette

Orange Braised Short Ribs

2 teaspoons fennel seeds
1 teaspoon black peppercorns
32 ounces beef broth
1 orange, sliced and juiced
1 teaspoon cumin
3 cloves garlic, smashed
2-3 pounds of bone in short ribs
2 large sweet potatos, peeled and cut into 2 inch chunks

Place fennel seeds and peppercorns in a metal tea strainer ball or tie them up in a small piece of cheesecloth.  In the beef broth, mix the orange slices, orange juice, cumin, garlic and the strainer that contains the seeds and peppercorns.

Place the short ribs and the sweet potatoes in the slow cooker and add the spice ball (or bag) and the broth mixture.  Cover and cook on low for 4-6 hours or until the meat is tender enough to fall apart with a fork.

Shred the meat off of the bones, before serving.

***The sides that were served with the Orange Braised Short Ribs was Sweet Potatoes and Sauteed Kale.

Prosciutto Wrapped Mozzarella and Orange dipped in Orange Vinaigrette

This appetizer is their own design for a nice fun twist, they took a more  Avantgarde approach! 

I will post this recipe the week after I have posted teams #5 recipes, so it will be about April 27th for this Prosciutto Wrapped Mozzarella and Orange Appetizer recipe. 

No comments:

Post a Comment