Cook’s Corner: Braised short rib

Cook’s Corner: Braised short rib


RIGHT INTO THE 40’S WITH SUNSHINE ON SUNDAY AND KEEP IT GOING ON MONDAY. LET’S HEAD TO COOK’S CORNER. ERIN: WE ARE KICKING OFF CRAFT BEER WEEK HERE IN NEW HAMPSHIRE. IT STARTS TODAY, AND WE WILL BE SHOWCASING LOCAL BREWERIES. THERE ARE 64 CRAFT BREW PASSES IN NEW HAMPSHIRE, AND WE’RE JOINED NOW BY HOBBS TAVERN & BREWING. YOU GUYS ARE LOCATED IN WEST OSSIPEE. WE HAVE JASON AND RANDY IN HERE. RANDY, YOU DEAL WITH ALL THE BRUISE. YOU HAVE THEM CANNED UP NOW. RANDY: YEAH, WE STARTED CANNING TWO MONTHS AGO. ERIN: WHAT ARE YOU MAKING NOW, JASON? JASON: WE HAVE A 12-HOUR BRAISED SHORT RIBS. WE PICK THAT UP WITH MUSHROOMS, LEEKS, TOP IT WITH A MARMALADE THAT WE MAKE FROM NORTH COUNTRY BACON, FRIED ONIONS, AND FINISH WITH SOME MICRO GREENS. ERIN: IT SMELLS DELICIOUS. I WISH WE HAD SE MELL-O-VISION. YOU ARE LOCATED ON ROUTE 16? RAND CORRECT. GO THROUGH THE LIGHT IF YOU ARE GOING NORTH, AND WE WILL BE ON THE LEFT. ERIN: SO YOU GUYS ARE KICKING OFF CRAFT BEER WEEK IN NEW HAMPSHIRE. TELL US A LITTLE BIT ABOUT WHAT YOU HAVE GOING ON IN THE WEEK. JASON: EACH DAY OF CRAFT BEER WEEK, WE WILL PAIR IT WITH A DIFFERENT DISH, SO WE WILL PAIR ONE OF OUR BEERS WITH A DIFFERENT DISH OF CRAFT BEER WEEK. ERIN: THAT IS AWESOME. TELL US ABOUT SOME OF THE DISHES YOU HAVE PLANNED. JASON: WE ARE CURRENTLY WORKING ON THE MENU FOR IT, BUT WE WILL INCORPORATE THE BEER INTO EACH DISH, THE DISH THAT WE DO. ERIN: GOTCHA. RANDY, TELL US ABOUT OTHER BRUISE THAT YOU HAVE. RANDY: WE WILL ACTUALLY END CRAFT BEER WEEK — NEXT FRIDAY WE’RE INTRODUCING A NEW BEER, A RASPBERRY, WITH A TOUCH OF CORIANDER AND SEA SALT. WE ARE AGING 50 POUNDS OF RASPBERRY. WE WILL RELEASE THAT NEXT FRIDAY. ERIN: THAT IS AMAZING. SO YOU ARE ALWAYS LOOKING FOR NEW FLAVORS AND NEW WAYS TO TEMPT OUR TASTE BUDS WITH YOUR FOOD AND THE BEER AS WELL. WHAT IS YOUR FAVORITE ITEM ON A, AND WHAT BREW DOES IT USE? JASON: A LOT OF OUR MENU IS GLUTEN-FREE. WE ARE STARTING TO INCORPORATE THE BEER A LITTLE MORE INTO OUR FOOD. MY FAVORITE DISH IS THE AGED THAT WE DRY RIGHT NOW FOR 21 DAYS. ERIN: WOW, SO A LOT OF WORK GOES INTO THAT. JASON: A LOT OF WORK. ERIN: IF YOU WANT TO FIND MORE INFORMATION COME EVEN VISIT NHBEER.ORG, AND YOU CAN FIND OUT MORE FORMATION ABOUT HOBBS AND OTHER BREW HOUSES THAT WILL BE OFFERING EVENTS THROUGHOUT THIS WHOLE CRAFT BEER WEEK. THIS LOOKS AMAZING. YOU FINISHED IT OFF WITH A LITTLE BACON? JASON: BACON AND FRIED ONIONS. ERIN: JUST BEAUTIFUL. THANK YOU BOTH FOR COMING IN. AGAIN, CRAFT BEER WEEK RUNS A WEEK UNTIL NEXT SATURDAY, AND YOU CAN FIND MORE PERMISSION ON

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