Tag Archives: plum tomatoes

Cast Iron Beef Osso Buco with Corn Polenta Grits

Osso Buco with Polenta Grits

Cast Iron Beef Osos Buco with Corn Polenta Grits is a hearty, home-cooked dish that is melt-in-your-mouth good! Slow cooked to perfection in your cast iron Dutch oven. Layered on top of those silky smooth corn polenta grits. It doesn’t get much better!

Beef Osso Buco with Polenta Grits
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Servings Prep Time
4-6 people 30 minutes
Cook Time
2 1/2 hours
Servings Prep Time
4-6 people 30 minutes
Cook Time
2 1/2 hours
Beef Osso Buco with Polenta Grits
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Rating: 0
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Servings Prep Time
4-6 people 30 minutes
Cook Time
2 1/2 hours
Servings Prep Time
4-6 people 30 minutes
Cook Time
2 1/2 hours
Ingredients
Servings: people
Units:
Instructions
  1. Heat butter in large Dutch oven. Add carrot, celery, onion, and garlic. Gently sauté until onions are a golden brown color.
  2. Add tomatoes, and chop while in pan using a wooden spoon. Add wine, beef broth, herbs. Simmer.
  3. While the sauce is simmering gently in the Dutch oven, coat beef shanks in flour seasoned with salt and pepper. Heat olive oil in separate large cast iron skillet. Brown on all sides.
  4. Return the browned beef shanks to the Dutch Oven with the tomato sauce.
  5. Bake in the oven at 350 degrees F for two hours or until meat falls away from the bone. Stir occasionally during cooking. Serve with polenta. Garnish with extra freshly chopped parsley.
  6. We used Bob's Red Mill Organic Corn Polenta Grits. http://www.bobsredmill.com/corn-grits-polenta-organic.html
Recipe Notes

Another option is to add some lemon zest and additional crushed garlic at the end. Feel free to embellish at will. 🙂

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Pecan Smoked Salmon Niçoise Salad with Garlic Vinaigrette- Family Style

Pecan Smoked Salmon Nicoise

Pecan Smoked Salmon Niçoise Salad with Garlic Vinaigrette is a spin off of an old favorite salad of mine which typically uses tuna. The traditional tuna version is great in and of itself but I wanted to kick it up a bit by using my own pecan smoked salmon filets. And if you cannot smoke your own salmon at home, you can find hot smoked salmon filets either fresh at the meat counter or even in a can at any grocery store around.

Pecan Smoked Salmon Niçoise Salad with Garlic Vinaigrette
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Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
20 minutes 30 minutes
Pecan Smoked Salmon Niçoise Salad with Garlic Vinaigrette
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Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
20 minutes 30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Place crumbled salmon in a medium sized bowl. Add lemon juice, capers, salt and pepper. Blend together, cover and let chill for 30 minutes.
  2. Cook whole green beans for about 2-5 minutes until bright green in color. Plunge them into an ice bath to blanch them and stop the cooking process.
  3. Boil potatoes in water about 15 minutes. Test with a fork to see if tender. Drain and cool. Quarter.
  4. Boil the eggs to hard cooked stage which is about 7 minutes after the water is at a rolling boil. Peel the shells, cool and quarter.
  5. On a large platter, line the bottom with salad greens then begin to layer the ingredients. Green beans on top of the salad greens, onions, potatoes, tomatoes, eggs, olives, then pile the marinated salmon on the very top.
  6. For the garlic vinaigrette: Combine olive oil, vinegar, lemon juice, crushed garlic, oregano, salt and sugar into a large measuring cup or jar and blend well with a submersion blender or shake vigorously until emulsified. Makes about 3/4 cup. Drizzle sparingly over the top of the salad just before serving. Pour the remaining dressing into a bottle to serve on the side.
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