Tailgating with Johnny Prep: Braised short rib pretzel bun sub - FOX 35 News Orlando

Tailgating with Johnny Prep: Braised short rib pretzel bun sub

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(WJBK) -

Get these recipes courtesy of Johnny Prep. Learn more online at johnnyprep.net.

Recipe By: Johnny Prep
Servings: 8

6 Tbsp olive oil
4 lbs. boneless beef short ribs, trimmed of all fat
1 bottle beer
2 cups onion chopped
1 Tbsp garlic clove, finely chopped
2 cups carrots, peeled and cut into 3/4 inch slices
1 lbs. button mushrooms, cleaned and sliced in half
1 cup chicken stock, bouillon or broth
1 Tbsp Italian seasoning (or fresh rosemary and thyme)
1/4 cup flour
1 cup water
salt and pepper
8 8" pretzel bun sub rolls
8 whole lettuce leaves
1 cup horseradish sauce

1. Season beef thoroughly with salt and pepper.

2. Preheat a large Dutch oven style pot or pan over medium high heat for 5 minutes.  Place 4 Tbsp. of olive oil in pan for 30 seconds.

3. In batches (do not crowd pan or meat will steam not sear) sear meat until very crispy and brown on both cut sides.  Remove from pot and set aside.

4. Place onions, garlic and carrots in pan and cook until translucent. Season lightly with salt and pepper.

5. Add 2 Tbsp. of olive oil, mushrooms and Italian seasonings (or three stems of thyme and one stem of rosemary ) to pan.  Cook until mushrooms have shrunk and are tender.

6. Add beef back into pan.  Add beer and stock.  Bring pan to a boil and reduce to simmer.  Cover and let cook for 2  1/2 hours.

7. Thoroughly stir water and flour together to form a slurry.  Remove cover from pan.  Increase heat to medium high and add slurry mixture.  Bring mixture to a boil while gently stirring pot to let slurry slightly thicken the sauce. Turn off heat and taste for seasoning with salt and pepper.

8. Slice open the Pretzel bun and toast it on a grill pan or on a grill.

9. Layer a layer of salad leafs on bottom of the bun.  Break some of the short ribs into smaller pieces with a fork.  Pile it on the sub bun heavy.  Top it with the horseradish sauce.

Apple Wood Bacon and Red Skin Potato Salad

Recipe By: Johnny Prep
Servings: 6
Preparation Time: 0:30

1 1/2 lbs. Baby Red Skin potatoes
1 ear   fresh sweet corn
1 stalk celery cut into 1/4-inch cubes
4 strips apple wood bacon, cut into 1/2' squares, cooked crispy

Dressing
2 Tbsp. white wine vinegar
1 tps. sugar
1/2 cup mayonaisse
2 tsp. Dijon mustard
1 Tbsp. fresh basil, chopped fine
1 tsp. fresh tarragon, finely chopped
1 tsp. fresh rosemary finely chopped
1 tsp. fresh thyme, finely chopped
1 Tbsp. fresh chives, finely chopped
1/2 tsp. salt
1/4 tsp. fresh ground black pepper

1. Mix all the ingredients for the dressing in a bowl until thoroughly incorporated. Set aside.

2. Place a steamer rack in the bottom of a big pot and fill with water until it touch the bottom of the rack.  Place redskin potatoes on rack.  Place corn on top of potatoes.  Turn heat on high until water is steaming.  Cover and turn heat to medium.  Let steam for 20 minutes.  Remover from heat and take off cover.  Let cool until you can comfortably handle them in your hands.

3. Using a sharp knife, remove kernels of corn from the ear and place them in a large bowl along with the celery.  Take the redskin potatoes and cut them in half.  Place them in the bowl with the corn.  Add half the applewood bacon to the bowl with salt and pepper.  Add the mayonnaise mixture and toss gently to coat.  Taste and adjust the salt and pepper if necessary.

4. Garnish with the rest of the bacon.

Exported for MasterCook 4 by Living Cookbook

Prep's Asian Slaw

Recipe By: Johnny Prep
Servings: 8 Preparation Time: 15 minutes

4 cups Napa cabbage, thinly sliced
1 1/2 cup red cabbabe, thinly sliced
1 cup carrot, grated
1/2 cup cilantro, finely chopped
1/2 cup roasted pine nuts
1/4 cup seasoned rice wine vinegar
1/4 cup vegetable oil
1 tsp. sugar
1 Tbsp roasted sesame oil
oil for frying

1. In a small bowl whisk together seasoned rice wine vinegar, sugar, and sesame oil.  While whisking rapidly slowly add vegetable oil.

2. In a large bowl toss Napa cabbage, red cabbage, carrots, pine nuts and cilantrro.  Pour half of dressing over slaw and toss.  Add more dressing to taste.  Don't drown the slaw!

3. Place a small portion of slaw on each plate and top with a scallop. Garnish with chopped cilantro. Lightly drizzle with curry oil.

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