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Frank Perkins

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Slow Cooker Short Ribs Stew

Slow Cooker Short Ribs Stew

Slow Cooker Short Ribs Stew

Ingredients

  • 4 pounds short ribs
  • 1 package pearl onions
  • 3 yukon potatoes, cubed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bottle beer
  • 32 ounces beef broth
  • 14.5 ounces diced tomatoes
  • 2 cups carrots, cubed
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons worchesterchire sauce
  • 4 sprigs thyme
  • 2 bay leaves
  • 4 slices bacon

Instructions

  1. Pat short ribs dry with a paper towel. Sprinkle all sides of the short rib with salt, pepper, paprika and a SMALL amount of cayenne pepper. Finally, dredge in flour and tap off excess.
  2. Saute 4 slices of bacon into crispy.
  3. Reserve all but 1 tablespoon of bacon grease and brown the short ribs on all sides under medium-high heat. This is best done in a dutch oven or heavy bottom pot.
  4. If needed, add more bacon grease as you brown the short ribs.
  5. Set aside short ribs and saute onions. Salt and pepper onions. When translucent, add garlic and cook for 1-2 minutes.
  6. Deglaze the pot with a bottle of beer scraping bits at the bottom of the pot. Allow to reduce down for a few minutes.
  7. Add can of diced tomatoes, worhesterchire sauce, vinegar, salt and pepper. Bring to boil and then turn off.
  8. In slow cooker, add short ribs, potatoes, carrots, onions, thyme, bay leaves, chopped bacon and beer mixture. Add beef broth until covered and cook on high for 6-8 hours.
  9. When potatoes are tender [~6 hours], strain mixture reserving all broth. Remove short rib bones, thyme and bay leaves from strainer and discard
  10. Using a degreaser, remove the fat from the left over gravy. Bring gravy to a slight boil and then thicken with a premixed slurry of flour and water [3 tablespoons each]. Taste and add more salt and pepper if necessary. Return everything back to slow cooker until ready to be served on low temp.
https://www.fperkins.com/recipes/slow-cooker-short-ribs-stew-86.php

Paella

Paella

Paella

This Paella recipe was adapted from many sources with the base ratio coming from the Bomba rice directions and the technique from Tyler Florence. Feel free to add in clams and shrimp and other seafood. Since my kids don't love seafood, I tend to only put on one half of the pan.

I used a 18.5" Paella pan from Paderono World Cuisine. It's 35 dollars and highly rated.

Ingredients

  • 4 Spanish chorizo sausages, diced
  • 2 pounds chicken thighs
  • ½ pound scallops
  • 1 bag Bomba Paella Rice, 2.2lbs or 1 kilo
  • 28 ounces San Marzano Crushed Tomatoes, crushed with hands
  • 8 cups chicken stock, 2 cartons
  • ½ cup extra virgin olive oil
  • 1 large yellow onion, diced
  • ½ jar roasted red peppers, can be jarred or made fresh
  • 6 cloves garlic, diced
  • 1 handful flat leaf parsley, chopped
  • paprika
  • dried oregano
  • 1 pinch saffron
  • peas

Instructions

  1. Trim fat off chicken thighs and lay flat on a plastic cutting board. Sprinkle paprika, dried oregano, kosher salt and freshly ground black pepper on both sides of chicken. Place in a 1 gallon ziploc and let marinate
  2. Warm 8 cups of chicken broth in a sauce pan under low simmer. Add 1 pinch of saffron to the mixture. Taste the broth when it's warm to ensure it's salted enough. Even though you'll be seasoning each layer as you cook it, it's important that the broth is well seasoned as well.
  3. Heat oil in a 18.5" paella pan over medium heat. Since you will be browning in the middle, you can use one burner in the middle of the pan to start. Saute the chorizo until browned, remove and reserve. Add chicken and brown on both side, turning with tongs. Remove from pan and reserve.
  4. In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 5 minutes on a medium heat. Salt and Pepper as you sauté.
  5. Next add the jarred roasted red peppers and cook for a few minutes. I tend to cook the vegetables a little longer because the kids freak out if they see a veggy (god forbid). Also, at this point the middle bottom of the pan should be dark from all the sautéing. Don't worry about that as you'll lift up that flavor when you pour the stock in (otherwise known as deglazing)
  6. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Salt and pepper again.
  7. Add the chicken stock and scrape off any bits stuck to the bottom. Add the rice and gently distribute it evenly. Do not stir the rice as it will release the starch and make the dish gummy.
  8. Add back the chicken and chorizo and make sure everything is evenly distributed.
  9. Do not stir the rice after this point. You're going to want to, but don't.
  10. Turn on BOTH burners on your stove and set to low/simmer. Move the pan into the middle so that the heat is distributed. Now this will not be even so you'll need to rotate the pan 45 degrees every 5-10 minutes. I also recommend to put tin foil over the top to keep some of the moisture in. The rice will need to cook for about 35 minutes total.
  11. After cooking for about 20 minutes, nestle the scallops into the rice mixture and remove the foil.
  12. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect. According to Tyler Florence, "The ideal paella has a toasted rice bottom called socarrat."
  13. Serve by sprinkling lemon juice on top. If it takes bland, give it a little sprinkle of kosher salt.
https://www.fperkins.com/recipes/paella-99.php

BBQ Spareribs Chili

BBQ Spareribs Chili

BBQ Spareribs Chili

Ingredients

  • 2 yellow onions, diced
  • 2 poblano peppers, roasted and diced
  • 5 cloves garlic, diced
  • 1 cup coffee
  • 4 cups beef broth
  • 2 28 ounce cans crushed tomatoes
  • 1 can kidney beans
  • 1 can pinto beans
  • 1 can black beans
  • 8 dashes worchesterchire sauce
  • 1 palmful chili powder
  • 1 palmful cumin powder
  • 2 tomatillos, roasted and diced
  • 1 package (5lbs) pork bone brisket
  • 6 slices bacon, diced
  • 2 dried ancho chilis

Instructions

  1. Night Before:
  2. Using your favorite dry rub, coat the ribs the night before and stick them in the fridge.
  3. Day of:
  4. In a small pot, add about half the beef stock and heat over low heat. Add the dried ancho peppers and simmer for 10 minutes. Once they have softened strain out the seed and remove the ends (with tongs). Pour what's left in the blender and puree until smooth.
  5. Turn the BBQ on high and give a nice char to the pork. It doesn't have to cook through, but should have some good color. This should only take 4 minutes on both sides. While you cooking the ribs, also char the poblanos and tomatillos.
  6. Now to get cooking. Saute the bacon in a dutch oven. Once the bacon is nice and crispy, remove and add the onions and garlic. Once the onions start browning add the diced poblano peppers and tomatillos and cook for a few more minutes.
  7. At this point you should have a lot of nice brown caramelization on the bottom of the pot. Pour in the cans of tomatoes and rinse the can with a little bit of water so you don't lose any good bits. Alternatively, use fresh tomatoes from your garden (just puree before you add to the pot). Using a steel spatula, scrape the bottom of the pot to lift up the caramelized goodness.
  8. Add the coffee, worchesterchire sauce, beef broth/ancho chili emulsion, cumin and chili. Nestle the pork in the liquid. You may need to cut the brisket in half if they are too long. Bring to a boil and then quickly lower to a simmer and cover. You're going to cook the pork until it starts falling off the bone which will take about 3-4 hours.
  9. You'll know the pork is done because any of the fat layers have broken down and the pork is practically falling off the bone. By now your kitchen should smell great so with some tongs remove the pork and set aside. Using a strainer or a slotted spoon make sure no little bones are left in your chili base. You may want to strain just to be sure, but don't throw away any of the good stuff!
  10. Take the pork and shred off the meat. It's almost like making pulled pork. Throw away any of the fat and bones unless you are into voodoo.
  11. Back to your chili base in your dutch oven... skim the top or use a degreaser to get off any of the bacon fat or rib fat that came to the top.
  12. Add the shredded pork back to the chili base. Add the cans of beans and the rest of the beef broth. Now to taste. Notice you haven't added any salt yet because the bacon and the pork rub should already have you covered. You might want to add a little kosher salt if needed. Definitely add lots of fresh ground black pepper and maybe some more cumin/chili. I find it's hard to over spice with chili/cumin.
  13. If the chili feels too loose, then make a roux and add it. To make a roux take a ladle of the chili liquid and put into a separate bowl with 3tbs of flour. Whisk together well, removing lumps and then add it back to the simmering chili. That should thicken it up nicely.
  14. Note: I originally intended to use spare ribs for this meal and accidentally purchased pork brisket. It came out great so maybe it was a lucky mistake.
https://www.fperkins.com/recipes/bbq-spareribs-chili-102.php