Steak and Vegetable Kabobs
1 cup Burgundy ¼ cup cooking oil 2 tbs. onion soup mix
1 tsp. salt ½ tsp. crushed thyme ¼ tsp pepper
1 clove of garlic minced 2 lbs sirloin steak cut into 1” pcs.
2 zucchini, cut in 1” pcs. 2 ears corn cut in 1” pcs. Cherry tomatoes
In bowl combine Burgundy, oil, dry onion soup mix, salt, thyme, pepper, and garlic. Add meat; stir to coat. Cover; marinate at room temp for 2 hours, or overnight in re-frigerator. Drain meat, reserving marinade. Sprinkle zucchini and corn with salt. Using 6 skewers, thread meat alternately on skewers with zucchini and corn. Place kabobs on cold rack of broiler pan; broil 4 to 6 inches from heat till all sides are browned, allowing 8 minutes total broiling time. Give kabobs a ¼ turn every 2 min. brushing with a little of the marinade. Add a cherry tomato to each skewer. Serve over rice .
Short Ribs with Cornmeal Dumplings
3 lbs beef short ribs salt & pepper
1 clove garlic 1- 28 oz can cut tomatoes
1 chili pepper seeded & chopped 2 tbs. soy sauce 12 oz beer
1 tbs. sugar ¼ tsp ground nutmeg
1 onion cut into wedges
Trim excess fat from ribs. In Dutch oven brown ribs on all sides; season with salt & pepper. Remove ribs. Drain off fat, reserving about 2 tbs. drippings in pan. Cook onion & garlic in drippings till tender. Add un-drained tomatoes, beer, chili pepper, soy sauce, sugar ,¾ tsp. salt, ¼ tsp pepper, and nutmeg. Return meat to Dutch Oven. Bring to boil, reduce heat, simmer covered till meat is tender, about 2 hours.
Prepare cornmeal dumplings: In saucepan combine 1 cup water, ½ cup yellow corn-meal, and ½ tsp salt. Bring to a boil; cook and stir till thickened. Remove from heat. Stir a moderate amount of hot mixture into 1 beaten egg; return to hot mixture. Stir ½ cup all-purpose flour with 1 tsp. baking powder and dash of pepper. Add to cornmeal mixture, beat well. Drain one 7 oz can whole kernel corn; fold in. Drop batter by rounded tbs. onto boiling meat mixture. Cover; simmer till dumplings are done, 10-12 minutes.