Kelly Carter
Gerry Garvin's Slow Roasted Short Ribs
In his recently released cookbook 'Turn up the Heat with G. Garvin,' named after his hit cooking series on TV One, Chef Gerry Garvin writes "I'm not a famous doctor, scientist or civil rights leader. I am a guy who cooks. My responsibility is to make lives better through food."
Gerry Garvin’s Slow Roasted Short Ribs
by Kelly Carter
Slow Roasted Short Ribs with Cornbread Mashed Potatoes and Candies Yams (From 'Turn up the Heat with G. Garvin')
Slow Roasted Short Ribs
Serves 4
2 pounds boneless beef short ribs
1 tablespoon kosher salt
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon seasoned salt
1 tablespoon finely ground black pepper
1 cup all-purpose flour
¼ cup + dash olive oil
2 large onions, diced
¼ cup chopped garlic
¼ cup chopped shallots
3 sprigs rosemary
2 cups white wine
2 cups chicken stock
1 cup water
1. Preheat oven to 350. Trim fat from short ribs and rinse ribs with cool water. Season ribs with kosher salt, garlic salt, onion powder, seasoned salt, and pepper. Pat the seasonings in so they stick to the ribs. Set aside. Place flour on a large plate; set aside.
2. In a large roasting pan heat ¼ cup of the olive oil over medium heat. Dip both sides of a short rib into the flour. Place rib in hot pan. Repeat until all ribs are floured and are in pan. Cook until ribs are golden and turn ribs over.
3. Add the onion, garlic, and shallot to pan and mix well. Add the rosemary and a dash of olive oil; mix well again. Add white wine, chicken stock, and water. Bring to a simmer.
4. Place a piece of foil over the roasting pan. Place pan in the oven and roast for 1 ½ to 2 hours or until ribs are tender; adding more liquid as needed.
Cornbread Mashed Potatoes
Serves 8 to 10
1 batch corn bread*
5 Idaho potatoes
Pinch salt
½ cup milk
¼ cup butter
¼ cup heavy cream
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon chopped fresh parsley
1. First, prepare cornbread; set aside. Next, wash and peel the potatoes; cut them into small cubes. Place the potato cubes in a pot of cold water with a pinch of salt. Boil for 15 to 20 minutes or until tender.
2. When the cubes are fully cooked, strain them from the hot water and return them to the hot pan. Add the milk, butter, and cream. Mash cubes until you have the texture you want (lumpy or smooth).
3. Cut a large piece of corn bread and crumble it into mashed potato mixture. Add salt, pepper, and parsley. Garnish each service with a small slice of cornbread.
* Use his recipe for Corn Bread or a boxed mix.
Corn Bread*
Makes 8 to 10 servings
1 cup yellow cornmeal
¾ cup all-purpose flour
¾ cup sugar
2 tablespoons baking powder
2 teaspoons salt
¾ cup milk
2 large eggs, beaten
½ cup canola oil
1 tablespoon sour cream
1 tablespoon unsalted butter
1. Preheat oven to 350. In a bowl combine cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients. Add milk, eggs, and canola oil; mix all together. Fold in sour cream.
2. Grease a loaf pan with the butter. Pour batter into prepared pan. Bake for 25 to 30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Candied Yams
Makes 6 servings
3 large yams
2 cups water
½ cup packed brown sugar
½ cup granulated sugar
½ cup (1 stick) butter
1 tablespoon ground cinnamon
1 teaspoon vanilla
¼ teaspoon ground nutmeg
½ cup crushed pecans (optional)
1. Peel and cut yams into ½-inch rounds. In a medium pot combine yams and remaining ingredients except pecans. Simmer over medium heat until yams are tender and sauce is sticky and coats the yams. If desired, sprinkle with pecans.
Tip: "(I see people) complicating their dish. If it's chicken just grill it or sauté it. There's no reason to do a sauce on it. Simplicity. Keep it simple until you're comfortable with taking it to thenext level."
Slow Roasted Short Ribs
Serves 4
2 pounds boneless beef short ribs
1 tablespoon kosher salt
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon seasoned salt
1 tablespoon finely ground black pepper
1 cup all-purpose flour
¼ cup + dash olive oil
2 large onions, diced
¼ cup chopped garlic
¼ cup chopped shallots
3 sprigs rosemary
2 cups white wine
2 cups chicken stock
1 cup water
1. Preheat oven to 350. Trim fat from short ribs and rinse ribs with cool water. Season ribs with kosher salt, garlic salt, onion powder, seasoned salt, and pepper. Pat the seasonings in so they stick to the ribs. Set aside. Place flour on a large plate; set aside.
2. In a large roasting pan heat ¼ cup of the olive oil over medium heat. Dip both sides of a short rib into the flour. Place rib in hot pan. Repeat until all ribs are floured and are in pan. Cook until ribs are golden and turn ribs over.
3. Add the onion, garlic, and shallot to pan and mix well. Add the rosemary and a dash of olive oil; mix well again. Add white wine, chicken stock, and water. Bring to a simmer.
4. Place a piece of foil over the roasting pan. Place pan in the oven and roast for 1 ½ to 2 hours or until ribs are tender; adding more liquid as needed.
Cornbread Mashed Potatoes
Serves 8 to 10
1 batch corn bread*
5 Idaho potatoes
Pinch salt
½ cup milk
¼ cup butter
¼ cup heavy cream
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon chopped fresh parsley
1. First, prepare cornbread; set aside. Next, wash and peel the potatoes; cut them into small cubes. Place the potato cubes in a pot of cold water with a pinch of salt. Boil for 15 to 20 minutes or until tender.
2. When the cubes are fully cooked, strain them from the hot water and return them to the hot pan. Add the milk, butter, and cream. Mash cubes until you have the texture you want (lumpy or smooth).
3. Cut a large piece of corn bread and crumble it into mashed potato mixture. Add salt, pepper, and parsley. Garnish each service with a small slice of cornbread.
* Use his recipe for Corn Bread or a boxed mix.
Corn Bread*
Makes 8 to 10 servings
1 cup yellow cornmeal
¾ cup all-purpose flour
¾ cup sugar
2 tablespoons baking powder
2 teaspoons salt
¾ cup milk
2 large eggs, beaten
½ cup canola oil
1 tablespoon sour cream
1 tablespoon unsalted butter
1. Preheat oven to 350. In a bowl combine cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients. Add milk, eggs, and canola oil; mix all together. Fold in sour cream.
2. Grease a loaf pan with the butter. Pour batter into prepared pan. Bake for 25 to 30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Candied Yams
Makes 6 servings
3 large yams
2 cups water
½ cup packed brown sugar
½ cup granulated sugar
½ cup (1 stick) butter
1 tablespoon ground cinnamon
1 teaspoon vanilla
¼ teaspoon ground nutmeg
½ cup crushed pecans (optional)
1. Peel and cut yams into ½-inch rounds. In a medium pot combine yams and remaining ingredients except pecans. Simmer over medium heat until yams are tender and sauce is sticky and coats the yams. If desired, sprinkle with pecans.
Tip: "(I see people) complicating their dish. If it's chicken just grill it or sauté it. There's no reason to do a sauce on it. Simplicity. Keep it simple until you're comfortable with taking it to thenext level."
The Pros Share Their Favorite Holiday Dishes
by Kelly Carter
Arlene Weston's Priestman's River Stew Peas
Maroon's owner/executive chef Arlene Weston was raised in Harlem, the Bronx and New Jersey by a Jamaican-born grandmother whose cooking skills inspire the menu at her fashionable New York City eatery. Seven years after opening in Chelsea, Weston returns home in 2007 with the opening of Maroons on Harlem's 145th Street.
Get her Priestman’s River Stew Peas recipe
Get her Priestman’s River Stew Peas recipe
Arlene Weston’s Priestman’s River Stew Peas
by Kelly Carter
Priestman's River Stew Peas
Red Kidney Beans (1-lb package)
1 ½ Cubed Stew Beef- Cut in to small pieces
3- Tablespoons Fresh Ground Black Pepper
1-Teaspoon salt – To taste
1 Minced White Onion-Finely chopped
1 ½ Fresh Garlic Clove (or Garlic Powder) if fresh clove not available
5 -6 Fresh Thyme Leaves-( with the sprigs or leaves taken off)
3- Fresh Stakes of Scallions( finely chopped)
2 Teaspoons of Oregano (optional)
1- Tablespoon of Jerk Sauce (optional)
1-Tablespoon Pepper Sauce (optional)
1 –Tablespoon White Wine vinegar (optional)
2- Med size yellow yam –cut into small pieces
1. Wash the kidney beans in cold water and let them soak for 15 minutes. Place kidney beans in a heavy-duty pot with cold water and bring to a boil over high heat. After it reaches boiling, cover pot and reduce flame to medium.
2. Cut the beef in bite-size portions to allow the meat to tenderize as it cooks. Slightly salt and pepper your beef.
3. After about 1/2 hour of cooking the beansadd diced beef. Let it boil for 1 hour. Test the beans for softness and the meat for tenderness. Add salt to taste, ground black pepper, thyme, onion, garlic, scallions, and oregano. For a little spicy and hot taste you may add about a tablespoon or two of jerk sauce or hot pepper sauce. You may also add a tablespoon of white wine vinegar to the stew (to alleviate the gas from the beans). After all these ingredients have been added, turn the flame low and let it simmer.
4. Allow stew to cook for another 35-40 minutes under medium flame. After all the spices are blended in and settled the stew peas will be ready to serve.
This wonderful dish is best severed over a bed of white rice over a bed of white rice with minced onions or scallions as garnish.
Flour Dumplings are also addition ingredient that can be added to enhance this dish.
Tip: "Less is more. You can always put more in but you can't take it out. Once you over-salt a dish you can't take that salt
Red Kidney Beans (1-lb package)
1 ½ Cubed Stew Beef- Cut in to small pieces
3- Tablespoons Fresh Ground Black Pepper
1-Teaspoon salt – To taste
1 Minced White Onion-Finely chopped
1 ½ Fresh Garlic Clove (or Garlic Powder) if fresh clove not available
5 -6 Fresh Thyme Leaves-( with the sprigs or leaves taken off)
3- Fresh Stakes of Scallions( finely chopped)
2 Teaspoons of Oregano (optional)
1- Tablespoon of Jerk Sauce (optional)
1-Tablespoon Pepper Sauce (optional)
1 –Tablespoon White Wine vinegar (optional)
2- Med size yellow yam –cut into small pieces
1. Wash the kidney beans in cold water and let them soak for 15 minutes. Place kidney beans in a heavy-duty pot with cold water and bring to a boil over high heat. After it reaches boiling, cover pot and reduce flame to medium.
2. Cut the beef in bite-size portions to allow the meat to tenderize as it cooks. Slightly salt and pepper your beef.
3. After about 1/2 hour of cooking the beansadd diced beef. Let it boil for 1 hour. Test the beans for softness and the meat for tenderness. Add salt to taste, ground black pepper, thyme, onion, garlic, scallions, and oregano. For a little spicy and hot taste you may add about a tablespoon or two of jerk sauce or hot pepper sauce. You may also add a tablespoon of white wine vinegar to the stew (to alleviate the gas from the beans). After all these ingredients have been added, turn the flame low and let it simmer.
4. Allow stew to cook for another 35-40 minutes under medium flame. After all the spices are blended in and settled the stew peas will be ready to serve.
This wonderful dish is best severed over a bed of white rice over a bed of white rice with minced onions or scallions as garnish.
Flour Dumplings are also addition ingredient that can be added to enhance this dish.
Tip: "Less is more. You can always put more in but you can't take it out. Once you over-salt a dish you can't take that salt
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