GRILLED CHEESE WITH PULLED SHORT RIBS
This mouthwatering recipe for grilled cheese with pulled short ribs and pickled red onions comes courtesy of chef Govind Armstrong's cookbook, "Small Bites, Big Nights."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- Heat 1 tablespoon oil in a large ovenproof saucepan with a lid over medium-high heat. Season short ribs with salt and pepper and add to pan. Sear ribs on both sides until caramelized, about 5 minutes. Remove ribs from pan; set aside.
- Add carrot and celery to pan and cook 5 minutes. Add onion and garlic and cook, stirring, until caramelized, about 5 minutes more. Return short ribs to the pan and add wine and sachet. Cook until the wine is almost evaporated, stirring occasionally, about 6 minutes.
- Add the beef broth and bring the mixture to a boil. Cover and transfer saucepan to oven; cook, stirring occasionally, for 2 hours.
- Uncover and continue cooking the short ribs for 1 hour, basting ribs every 15 minutes with the cooking liquid. Cook 1 hour more, for a total of 4 hours cooking time.
- Remove short ribs from oven and let cool in their liquid, 30 minutes. Transfer ribs to a plate, and with two forks, slightly shred following the natural grain of the meat; set aside.
- Raise oven temperature to 350 degrees.
- Top 8 slices of bread with about 1 1/2 ounces of cheese each. Add 1 teaspoon of pickled onion. Top with 1/4 cup pulled short ribs and a second layer of cheese. Top with remaining slices of bread to form 8 sandwiches. Brush both sides of each sandwich with 1/2 teaspoon butter.
- In a cast-iron skillet, heat 1 teaspoon oil over medium-high heat. Working in batches, add sandwiches to skillet, and immediately turn so that all the oil is absorbed. Weight down sandwiches with a small ovenproof skillet; cook for 1 minute. Turn sandwiches, return weight, and transfer to oven. Cook 2 minutes, remove weight, turn sandwich, and continue cooking 1 minute. Remove from oven, and slice sandwich on the diagonal. Repeat process with remaining sandwiches.
SHORT RIB GRILLED CHEESE WITH PICKLED RED ONIONS AND CREMA
Provided by Food Network
Time 6h5m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the short ribs: Stir short ribs, soy sauce, mirin, garlic powder, garlic, thyme and 4 cups cold water together in a pot over high heat and bring to a boil. Turn down to a simmer and cover. Cook until the meat is very tender, about 4 hours.
- Strain the short ribs from the liquid and put the meat in a mixing bowl. Before it cools, grab tongs and shred it. Return the meat to the liquid.
- For the pickled red onions: Meanwhile, combine vinegar, salt, sugar and 3 cups water in a pot over high heat. Put onions in a heat-safe container. Once the pickling liquid comes to a rolling boil, turn off the heat and pour it over the onions. Make sure you use a container that will cover the red onions completely with the liquid; weigh down the onions with a plate if necessary. Let it sit at room temp so the color bleeds out from the red onions, about 30 minutes. Refrigerate. (Pickled onions can be used as soon as they are cold, but they are best after at least 3 days.)
- For the purgatory crema: Combine sour cream, lemon and lime juices, mirin and vinegar in a mixing bowl and whisk thoroughly until smooth.
- For the grilled cheese: Preheat a toaster oven or regular oven to 350 degrees F.
- Spread purgatory crema on both sides of the slices of bread, then put down mozzarella on one side and Cheddar on the other. Bake until the cheese melts. Meanwhile, heat a saute pan over medium-high heat.
- Add the short rib and some pickled red onions to the bread and sandwich them together. Add a bit of oil to the pan, then put the sandwich in the pan. Grill until crispy golden brown on both sides. Repeat with remaining ingredients.
GRILLED CHEESE AND PICKLED ONION SANDWICH
If you're looking to add a little bite to your classic grilled cheese recipe, look no further than pickled onions. We love sandwiching a few inside this sandwich for a touch of acidity and some foodie flair. -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in a large cast-iron skillet or griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie; add pickled onions. Top with remaining bread slices, toasted side facing inward. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.
Nutrition Facts : Calories 668 calories, Fat 49g fat (27g saturated fat), Cholesterol 122mg cholesterol, Sodium 1122mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
SHORT RIB GRILLED CHEESE
Provided by Food Network
Categories main-dish
Time 5h40m
Yield 5 sandwiches
Number Of Ingredients 25
Steps:
- For the short ribs: Preheat the oven to 300 degrees F.
- Trim excess fat and sliverskin from the short ribs and then slice between the bones. Heat the canola oil in a large skillet and sear the short ribs, working in batches.
- Transfer the ribs to a hotel pan or roasting pan. Add the cola, soy sauce, rice wine, garlic, green onions, ginger and 2 cups water. Cover with foil and transfer to the oven. Braise for 4 hours, until tender. Shred the short ribs.
- For the onion jam: Heat the olive oil in a large skillet. Add the red onions and saute until caramelized, about 10 minutes. Add the brown sugar and honey, and deglaze with the red wine. Stir in the salt, pepper and balsamic. Cook until reduced to a jam consistency. Chop in a food processor.
- For the grilled cheese: Preheat a griddle over medium heat. Toast the sourdough slices and then spread them with the butter. Place five of the buttered slices on the griddle; divide the American, cheddar and Swiss cheeses evenly among them. Top each with 5 heaping tablespoons of the shredded short ribs and 1 tablespoon of the onion jam. Cover with a second slice of the toasted bread and cook until the cheeses have melted. Slice in half and serve with marinara sauce, for dipping.
GRILLED CHEESE SANDWICH
Bread, butter and Cheddar cheese - here's a way to make this classic sandwich in a nonstick pan.
Provided by sal
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 20m
Yield 2
Number Of Ingredients 3
Steps:
- Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.
Nutrition Facts : Calories 400 calories, Carbohydrate 25.7 g, Cholesterol 75.6 mg, Fat 28.3 g, Fiber 1.2 g, Protein 11.1 g, SaturatedFat 17.3 g, Sodium 639.2 mg, Sugar 2.3 g
PICKLED GRILLED RED ONIONS
These onions are sweet and tart. They are terrific as a condiment for a piece of grilled chicken or on top of your best burger.
Provided by CookBrooke
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for high heat and lightly oil grate.
- Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
- Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
- Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.
Nutrition Facts : Calories 68.6 calories, Carbohydrate 16 g, Fiber 0.6 g, Protein 0.4 g, Sodium 584.3 mg, Sugar 14.1 g
GOVIND ARMSTRONG'S PICKLED RED ONIONS
This recipe for Govind Armstrong's pickled red onions is used in his recipe for Grilled Cheese with Pulled Short Ribs. The recipe comes from his cookbook, "Small Bites, Big Nights."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 5 cups
Number Of Ingredients 10
Steps:
- Toast the coriander seeds in a small, dry skillet over medium heat until fragrant, about 2 minutes. Add mustard seeds, and toast 1 minute more; set aside.
- Soak onions in a large bowl of ice water, about 10 minutes. Drain, pat dry, and transfer to a medium heatproof bowl.
- Place vinegars, sugar, bay leaves, and thyme in a small saucepan and slowly bring to a boil over medium heat; add reserved coriander and mustard seeds. If mixture seems too acidic, add a little water. Pour mixture over onions and let stand 5 minutes. Drain, discarding liquid, and season onions with salt and pepper.
- Toss onions with olive oil and store, refrigerated, in an airtight container until ready to use, 2 to 3 weeks.
More about "grilled cheese with pulled short ribs and pickled red onions recipes"
GRILLED CHEESE AND SHORT RIB SANDWICHES WITH PICKLED …
From bonappetit.com
4.6/5 (32)Servings 8
- Sprinkle beef with salt and pepper. Melt butter in large wide pot over medium-high heat. Working in 2 batches, cook beef until browned, about 6 minutes per batch. Transfer to large rimmed baking sheet. Add celery, carrots, and onion to pot and sauté until beginning to soften and brown, stirring often, about 5 minutes. Add wine, broth, Sherry, garlic, bay leaves, and thyme sprig; bring to boil, scraping up browned bits. Season with salt and pepper. Return ribs to pot, propping up on sides and arranging in single layer. Cover, reduce heat to medium-low, and simmer 1 hour.
- Using tongs, turn ribs over in pot. Cover and simmer until ribs are tender and sauce is very thick, occasionally rearranging ribs in pot to prevent sticking, about 1 1/2 hours longer. Uncover and cool 30 minutes.
- Transfer ribs to work surface. Discard bay leaves and thyme sprig. Spoon off fat from sauce in pot. Remove meat from bones; discard bones. Cut meat into 3/4- to 1-inch pieces, trimming any fat. Return meat to pot. DO AHEAD Can be made 2 days ahead. Chill until cold; cover and keep chilled. Rewarm just until lukewarm before using.
- Melt butter in large skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until beginning to brown, stirring frequently, about 10 minutes. Add vinegar and sugar and cook until almost all vinegar is absorbed, about 1 minute. Season with salt and pepper. Transfer to microwave-safe bowl; cool. DO AHEAD Can be made 2 days ahead. Cover; chill. Microwave in 15-second intervals until lukewarm before using.
GOVIND ARMSTRONG'S GRILLED CHEESE WITH SHORT RIBS
From epicurious.com
Author Condé Nast
GRILLED CHEESE WITH PULLED SHORT RIB - KINGSHAWAIIAN.COM
From kingshawaiian.com
12 GRILLED CHEESE RECIPES AND IDEAS - FOOD NETWORK
From foodnetwork.com
PICKLED RED ONIONS - HEY GRILL, HEY
From heygrillhey.com
SHORT RIB AND BRIE GRILLED CHEESE WITH CARAMELIZED PICKLED RED …
From knifeandfish.com
SHORT RIB GRILLED CHEESE WITH PICKLED RED ONIONS AND CREMA
From recipenet.org
SHORT RIB, CARAMELIZED ONION, AND GOUDA GRILLED CHEESE RECIPE
From seriouseats.com
GRILLED CHEESE AND PULLED SHORT RIBS SANDWICH - OPRAH.COM
From oprah.com
GRILLED CHEESE WITH PULLED SHORT RIBS AND PICKLED RED ONIONS …
From wikifoodhub.com
BEST GRILLED CHEESE WITH PULLED SHORT RIBS AND PICKLED RED …
From alicerecipes.com
SHORT RIB GRILLED CHEESE WITH PICKLED RED ONIONS AND CREMA
From foodnetwork.cel29.sni.foodnetwork.com
10 BEST GRILLED CHEESE RECIPES | YUMMLY
From yummly.com
You'll also love