{"id":49,"date":"2012-12-27T19:31:49","date_gmt":"2012-12-27T19:31:49","guid":{"rendered":"http:\/\/kaleykaraffa.com\/vino\/?p=49"},"modified":"2015-01-19T19:32:56","modified_gmt":"2015-01-19T19:32:56","slug":"friday-night-wine-nights","status":"publish","type":"post","link":"http:\/\/kaleykaraffa.com\/vino\/recipes\/friday-night-wine-nights\/","title":{"rendered":"Friday Night Wine Nights"},"content":{"rendered":"
After I took the bar and started working full time, I discovered how nice it was to grill something in our backyard on the UWS (yes, we had a backyard and a grill in Manhattan! Amazing, right!?!) and have a bottle (or most likely, three bottles) of wine on Friday nights when we didn’t have anything planned. I loved stopping by either Fairway<\/a> or the butcher at 87th and Amsterdam<\/a> to get our meats and then by the Market<\/a> on Broadway and 85th for our vegetables and seafood (Bob the seafood man was slightly creepy and loveable all at the same time and always had great recommendations).<\/div>\n

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\u00a0(Our UWS Backyard)<\/div>\n
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Jason and I have continued Friday night dinner and wine nights since moving to North Carolina. My excitement for my new sous vide inspired me to make several meals using it, all of which have turned out incredibly with very little effort. I am finding cooking meat sous vide is equivalent to the crock-pot recipes everyone’s moms seemed to make when I was growing up, but this allows for much healthier meals involving something other than a roast\/carrot\/potato dish or chili. Cooking meat sous vide allows for one to cook an otherwise tough meat to be very tender and moist by cooking it at the temperature at which it is to be served over a long period of time. We recently cooked a sous vide flank steak for fajitas for about 8 hours, and it was not in the least bit tough or chewy. Sous vide wine night is as easy as season, seal, and set temp\/time<\/i> = best way to enjoy a dinner with very little effort. Here are a few recipes that I’ve tried so far:<\/p>\n

Braised Short Ribs finished with an Eastern Carolina Barbecue Sauce<\/span><\/b><\/div>\n

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Recipe adapted from Modernist Cuisine<\/div>\n
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Short Ribs:\u00a0<\/span><\/div>\n
(8-10 4-5 inch long short ribs)<\/i><\/div>\n
1. Remove fat cap and silver skin covering short ribs.<\/div>\n
2. Season with salt (I used alder wood salt), fresh ground pepper, minced garlic, and vacuum seal.<\/div>\n
3. Cook sous vide in 140\u00b0 F bath for 72 hours. (I cooked mine for about 76 hours because of when I stared and when I was ready to cook them, and they were incredibly tender.)<\/div>\n
4. Remove from bag and strain juices.<\/div>\n
5.* Brush with barbecue sauce (recipe below) and sear on each side for 45 seconds-1 minute.\u00a0 *(Save this step until all of your sides are cooked and you’re ready to eat.<\/div>\n
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North Carolina Eastern Region Barbecue Sauce:<\/span><\/div>\n
Recipe from Modernist Cuisine<\/div>\n
(This can be prepared hours\/days in advance and kept in the refrigerator until ready to use)<\/div>\n
Ingredients:\u00a0<\/i><\/div>\n