Blueberry Balsamic Short Ribs

It's blazing hot here in scenic Middle America, so I decided that Saturday Dinner should involve some meat, some beer and plenty of patio time.  Hubs and I were in Lawrence a few weeks back and did some balsamic vinegar & olive oil tasting at Extra Virgin... I was instantly addicted to their Blueberry Balsamic.  Problem was, up until now I had no idea what to use it with other than drizzling it over some toscano cheese every now and again.  Cue an "aha" moment when I was contemplating what ingredients to use with some delicious short rib and jalapeño mashed potatoes... sweet blueberries just sounded fantastic.  Anyways, here's the recipe:

Ingredients
3 pounds boneless short rib, cut into 3 inch sections
2 TBSP extra virgin olive oil
1 large shallot, sliced
1 fennel bulb, sliced
1/3 cup blueberry balsamic vinegar (or another high quality BV)
1 TBSP light agave syrup
2 C veal broth (or veggie... just DON'T use beef broth... it just tastes terrible.  You can find veal broth at boutique butcher shops - if you're in KC, McGonigle's has it)
2 C red wine (cab or dry red but ALWAYS cook with a wine that you will drink!)
1 TBSP minced garlic
1 TBSP dried rosemary
1 bay leaf

Directions

1. Preheat oven to 325 degrees
2. Heat 1 TBSP of olive oil over in a dutch oven on the stove
3. Brown meat on all sides, set aside and remove any remaining oil from the pan
4. Add fennel and shallot, cook until opaque.  Add garlic and cook for another minute
5. Add broth, balsamic vinegar, wine, remaining spices and agave syrup to the dutch oven and bring to a simmer
6. Place the browned meat into the dutch oven, cover and place in the oven for about 3 hours.  Check the meat often to make sure the liquids do not burn off  -  this is very important so that the meat stays moist and fork tender
7. Serve with your choice of sides (and the remaining red wine)

Linguini with Clam Sauce (and shrimp)

Spring has finally sprung in Kansas so I wanted to make a dinner that was light but hearty.  I was enjoying my new patio furniture with a glass of sauvignon blanc and thought that a seafood linguini sounded amazing.   I had clam juice hanging out in the pantry (you can always substitute water and a sprinkle of salt for the juice if you do not share my odd habits in stocking a pantry) and shrimp in the freezer so I went to work. The end result is a sweet light sauce with a little kick of spice that my Hubs raved about.

Ingredients (serves 2)

• 1/4 package linguini - do yourself a favor and use on a product that is made with Durum Wheat.  It just TASTES better and the Italian government actually requires that all pasta made there is made with it.
• 1 TBSP olive oil
• 2 cloves garlic, sliced
• 1/2 bottle clam juice (or about half cup of water with a pinch of salt)
• 1/2 tsp crushed red pepper
• 2 TBSP basil
• 1 TBSP parsley
• 8 large shrimp, deveined and detailed
• 1 can clams, drained
• 1/4 cup dry, drinkable white wine
• 1 TBSP lemon juice

Instructions

1. Cook linguini according to the package instructions.  This is usually about 10-12 minutes which is just enough time to make your sauce (not  counting water boil time).
2. In a large skillet, combine olive oil and sliced garlic.  Cook until garlic is opaque, approximately 2 minutes
3. Add red pepper and clam juice.  Allow mixture to come to a boil and then bring the sauce to a simmer. Cook 5 minutes
4. Add basil, parsley, wine, lemon juice, clams and shrimp then stir.  Let simmer a minute and a half, then flip the shrimp.  Continue cooking another 2 minutes.
5. Serve over a bed of linguini, sprinkle with parmesan cheese and enjoy with the rest of the white wine you used while cooking :)