It’s couch potato week and we’re combining some of our favorite comfort foods into one dish. Creator of JohnJeanJuan, Terry John Zila stopped by to make Pot Roast Crepes.
Balsamic Braised Beef Short Ribs
2 tablespoons unsalted butter
1 bag frozen pearl onion (keep frozen, this way they will not become over-cooked during
the braising process)
6 beef short ribs, 14 to 16 ounces each. Get 3-bone center cuts, at room temperature
4 teaspoons thyme leaves
6 whole thyme sprigs
Fresh ground black pepper
½ cup olive oil
4 tablespoons unsalted butter
1 cup diced yellow onion
½ cup diced carrots
½ cup diced celery
3 bay leaves
¼ cup balsamic vinegar
2 cups port vine
2 cups full-bodied red wine
6 cups beef stock
1. Preheat the oven to 325°F. Season ribs with the thyme and black pepper.
2. In a large enameled cast iron pan, such as a Le Creuset, heat the unsalted butter and
add the frozen pearl onions. Brown pearl onions on all sides and remove to a plate and
3. In the same pan, heat the 3 tablespoons of the oil until almost
smoking. Place the short ribs in the pan and sear until ribs are browned on all sides.
Remove the ribs from the pan and set aside.
4. Add the remaining olive oil to the pan along with the unsalted butter. Add the yellow
onion, carrots and celery. Sauté for about 8 to 10 minutes, or just until the
vegetables begin to caramelize. Add the balsamic vinegar, port and red wine.
Turn the heat to high and reduce the liquid by half.
5. Add the stock and bring to a boil. Add the short ribs and tuck the whole thyme sprigs
between the ribs. Add the browned pearl onions. Cover the pan with foil and then
place the lid over the foil. Roast in preheated oven for 3 hours, or until fork tender.
Roasted Garlic and Parsnip Mashed Potatoes
Special equipment: Hand-held mixer, Potato Ricer
2 pounds Yukon Gold potatoes, unpeeled and cut into 2-inch dice
1 pound parsnips, peeled and cut into 1-inch dice
2 tablespoons kosher salt (for the potato boiling water)
3 bulbs roasted garlic, mashed
6 tablespoons unsalted butter, cut into pieces
? cup buttermilk
½ cup heavy cream
Kosher salt and freshly ground pepper to taste
1. In a large pot, add the potatoes and the parsnips and 2 tablespoons salt. Add enough water to cover the potatoes and bring to a boil. Cook until a fork easily pierces the potatoes.This will take about 20 to 30 minutes. Start checking for doneness at 20 minutes.
2. IMPORTANT! Drain the potatoes and parsnips, reserving 1 cup of the potato water. Set the potato water aside.
3. Rice the potatoes and parsnips with a potato ricer and then return the potatoes to the pot.
4. Add the roasted garlic. With a hand-held electric mixer, mash the potatoes until almost smooth. Add the butter, buttermilk and cream. Salt and pepper to taste and continue mixing at low speed until the potatoes are creamy. Add potato cooking liquid as needed to bring the mashed potatoes to the desired consistency.
5. Add additional salt and pepper to taste.
Ginger Glazed Carrots
1 pound carrots, approximately 7 medium, peeled and cut on into 1/8 x 1/8 inch match sticks, 3 to 4 inches long
2 tablespoons unsalted butter
1/8 teaspoon cayenne pepper
1/8 teaspoon kosher salt
1 cup ginger ale, such as Reed’s Ginger Beer
1 tablespoon brown sugar
½ teaspoon chili powder
1 tablespoon chopped fresh Italian parsley leaves
1. In a 12-inch saute pan over medium heat, combine the carrots, butter, salt, cayenne pepper and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 3 to 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 2 to 4 minutes or just until the carrots are JUST tender crisp. Do not overcook
2. Pour into a serving dish and sprinkle with the parsley. Serve immediately.
Makes approximately 18 crepes
¾ cup all-purpose flour
¼ teaspoon kosher salt
1 cup whole milk
Olive oil, for pan
4 tablespoons (½ stick) unsalted butter, melted
1. Place the flour in a mixing bowl, add the eggs, one at a time, and whisk until thoroughly incorporated.
2. Add the salt and then whisk in the milk a little at a time until all the milk is incorporated. Allow the batter to stand for 20 minutes.
3. Heat a 6-inch nonstick pan over high heat until hot and brush with olive oil. Turn heat down to medium and pour 1 ½ tablespoons of batter into the pan. Cook until pale golden on the bottom, about 1 minute. Flip and cook just 5 or 10 seconds on the second side.
4. Remove and set aside. Continue the process until all the batter has been used.