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Before you jump to Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Spend less Money In The Kitchen.

Remember when the only individuals who cared about the environment were tree huggers and hippies? Those days are over, and it seems we all realize our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living more eco-friendly we won’t be able to fix the problems of the environment. This needs to happen soon and living in methods more friendly to the environment should become a mission for every individual family. The kitchen is a good place to start saving energy by going more green.

A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can easily save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is clean, which means that the motor needs to run less often, will also save electricity.

From the above it should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living is actually something we can all perform, without difficulty. Typically, all it takes is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to brad's braised short ribs w/ creamy white polenta & shrimp scampi recipe. To cook brad's braised short ribs w/ creamy white polenta & shrimp scampi you only need 40 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi:

1. Provide For the short ribs
2. Use 2 lg short ribs per serving, I made 3 servings
3. Get Salt, white pepper, dry mustard
4. Get 1/4 sweet onion, chopped
5. Provide 3 lg cloves garlic, minced
6. Prepare 1 tbsp butter
7. Get 1 1/2 cup red wine, I used a cabernet
8. Provide 1 1/2 cup beef broth
9. Prepare 2-3 tbsp balsamic vinegar to taste
10. Prepare 1/4 cup chopped fresh parsley
11. Take 1 tbs minced chives
12. You need For the polenta
13. Get 1/4 sweet onion, diced
14. Get 2 tbsp butter
15. Get 2 lg cloves garlic, minced
16. Take 3 tsp granulated chicken bouillon
17. Use 3 cups water
18. You need 1 1/2 cups whole milk
19. Provide 1 1/2 cups white corn meal
20. Provide 6 oz merlot belvitano cheese, shredded or cubed
21. Use 2 tbs sour cream
22. Prepare to taste Salt and white pepper
23. Use For the scampi
24. Use 1 1/2 lbs 16-21 count prawns, I used wild argentinian pinks
25. Provide Remove shells, leave tail on
26. Prepare 2 tbs butter
27. Get 1/4 sweet onion, diced
28. You need 2 garlic cloves, minced
29. Get 1 tsp red wine vinegar
30. Get 1/4 cup chopped parsley
31. Get 1 tsp red chili flakes
32. You need to taste Salt
33. You need For the pan sauce
34. You need All the drippings from the ribs
35. Provide 1/2 cup additional red wine
36. Use 1 tbsp additional balsamic vinegar
37. Use 3 tbsp honey
38. You need to taste Salt
39. Get Garnish
40. Prepare Additional chopped parsley and chives

Steps to make Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi:

1. Heat a large ovenproof Dutch oven over medium high heat. Add 1 tbsp oil. Coat ribs with seasoning generously. Quickly brown on all sides. Set aside.
2. In same Dutch oven, add butter and onions. Cook on medium low heat until they start to caramelize. Add garlic and cook one minute. Add parsley and chives, cook one more minute. Add rest of ingredients for the ribs. Bring mixture just to a boil so flavor combines.
3. Return the ribs to the Dutch oven. Cover and place in a 300 degree oven for 2 hours. Reduce heat to 170 and continue for 2 more hours.
4. Remove ribs to and oven safe plate and place in oven at 170 to keep warm. Cool the cooking liquid until it is Able to be handled. Strain as much fat off of the top as you can. Add remaining ingredients for the sauce except salt. Bring to a simmer and reduce. The sauce should have a shimmery Appearance not too thick like gravy. Salt to taste.
5. Start the polenta and scampi at the same time. Polenta in a lg saucepan, scampi in a lg frying pan. Both over medium high heat. Add butter to both and saute onions.
6. For the polenta, you don't want onion to caramelize. Just sweat off. When translucent, add garlic and saute 1 minute. Add water, milk, and bouillon. Bring to a boil. When boiling, very slowly whisk cornmeal into liquid. If you go too fast it will be lumpy. As soon as all the cornmeal is incorporated, add cheese and sour cream, reduce heat. Stir constantly until thick and creamy
7. For the scampi, you do want the onion to caramelize a little. When you start seeing the onion brown, add garlic and saute 1 minute. Add rest of scampi ingredients except salt and saute until prawns are cooked. About 3-4 minutes. Taste 1 prawn and add salt if desired.
8. To plate, add polenta on the bottom, place short ribs on top of polenta. Scampi on the side. Garnish polenta with parsley, and rib with chives. Spoon pan sauce over ribs and polenta. Serve immediately. Enjoy.

I stirred a secret ingredient into my polenta the other night, and combined with the slow-cooked beef short ribs, it was too yummy for color TV. The short ribs can even be braised the day before. They reheat incredibly well, possibly even Then check out Orecchiette with Braised Short Ribs and Swiss Chard to see how you can transform your creamy-cheddar-polenta/]. For the Swiss Chard with Pancetta. Braised Short Rib on Creamy Polenta - Chef Roland Calupe.

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