Harry’s Culinary Creations

Braised Beef Short Ribs

Beef Short Ribs have been one of my favorite for a long time now so I decided it was time I shared my recipe. I go to by local butcher a get them to cut them fresh for my(if you have that option) recipe. When you Braise these beauties for about 2.5 to 3 hours they just fall off the bones and are so full of deep rich a flavor you will feel like you’ve died and gone to heaven. This recipe is a great winter time dish but is also great any time of the year. I truly hope you will give this recipe a try as it is just delicious!! Feel free to send me your comments on this recipe. Enjoy!!

Serves 4

4 Large Beef Short Ribs (Your local Butcher should carry them)

1 Large Onion (Cut rough)

2 Large Carrots (Cut rough)

3 Celery Stalks (Cut rough)

8-10 Garlic Cloves (Peeled & Left whole)

Continue reading “Braised Beef Short Ribs”

Harry’s Spicy Bacon Jam

Makes 4 Cups

1 ½ lbs Fresh Sliced Bacon (cut into 1” pieces)

1 Large Onion

3-4 Cloves Garlic (Minced)

½ Cup Balsamic Vinegar

Continue reading “Harry’s Spicy Bacon Jam”

Tom Yum Gai

I just love Thai food so I thought I would start with sharing my version of Tom Yum Gai. This is a “Hot & Sour Soup” as it is referred to by many. The nice thing about this soup is you can make it as Mild or as Spicy as you like. I I like to have it about a Medium Heat so this recipe is about a Medium Heat, if you like less heat remove some of the Chilies.

What I love so much about Thai food is that all the ingredients used are fresh and full of Aroma and Flavor. I try to use only the freshest ingredients whenever possible, it makes a huge difference in the final outcome of the dish whatever it may be. I ran out of time to make my own Chicken Stock but I highly recommend it if possible. The Stock I am using is pretty good and has only 1% Sodium. Below is the recipe with pictures to help along the way. I hope that you will enjoy this Recipe and I will have more Thai dishes in the future.

Tom Yum Gai

1.5 ltr Chicken Stock

2 lrg Galangal (cut into 8 pieces)

12 Kaffir Lime Leaves

1 full Stem Lemon Grass (cut into large pieces)

1 ½ Fresh Limes (Juiced)

Continue reading “Tom Yum Gai”

Spaetzle

Spaetzle is a German Egg Pasta that is used in many different types of dishes. You can serve them as a side dish by pan frying them with some Chives and spices, put them in Soups or in your favorite Hungarian Goulash.They are simple to make and only take a short amount of time. Below is a Spaetzle Recipe i have been using for a long time. To make the Spaetzle you will need a Spaetzle Maker. You can buy them at many different Kitchen supply stores. I got mine at Bath Bed & Beyond. Spaetzle Maker

Spaetzle Maker

With dough over Boiling Water

Continue reading “Spaetzle”

Harry ‘s Moroccan Brisket Tagine

I really enjoy foods from all over the world and Moroccan is right up there as one of my favorites. I just love all the different spices used in Moroccan cooking and love to create some of my own. Recently my wife and I purchased a side of beef so I thought how awesome it would be to make a Brisket Tagine. All the different spice blends used in Moroccan cooking is what inspired me to prepare this Moroccan Brisket Tagine. I hope you will enjoy this recipe as much as we did. There are two parts to this recipe and the spice blend I created is enough for two Briskets 3-5 pounds…

Continue reading “Harry ‘s Moroccan Brisket Tagine”

Roasted Chicken Vegetable Ragout

I decided to make this when my wife and I bought a Whole Chicken for dinner the night before. Our kids decided that they were not staying for dinner so we ended up with most of the chicken untouched. I decided the next day that I really wanted to have a pasta again. So I looked in the fridge and found a few veggies along with the Roast Chicken from the night before. I have always enjoyed a good fresh Ragout. I had some Tomatoes and Tomato paste that needed to be used up so away I went. I hope you enjoy this recipe. It can also be substituted for leftover Roast Beef. Continue reading “Roasted Chicken Vegetable Ragout”