SEPTEMBER NORMAN / SEPTEMBER'S RESTAURANT
Braising Liquid
1/4 c brown sugar
1 c soy sauce
1/2 c orange juice
1 c red wine
1 fresh jalapeno, sliced
2 green onions, sliced
2 T chopped garlic
Combine all ingredients in sauce pan and simmer for 20 minutes to blend flavors and dissolve sugar. Strain, discarding all solids.
Short Ribs
4 lbs. short ribs, bone in or out
Flour for dredging
Salt and pepper to taste
Vegetable oil
Mix small amount flour with salt and pepper and toss with ribs to coat. Heat oil in skillet over medium-high heat. Sear ribs on all sides just until browned. Place in large baking pan and pour braising liquid in pan with ribs.
Cover baking pan with foil and place in a 275 degree preheated oven. Cook for 3 hours or until fork tender. Let cool and serve as entrée or appetizer. If serving as an appetizer shred meat into small pieces. Save some of the braising liquid for serving.
Slaw Mix
2 c shredded cabbage
1/4 c honey
2 T vegetable oil
1/4 c red wine vinegar
1 t minced garlic
1 t Creole seasoning
Whisk honey, oil, vinegar, garlic and creole seasoning together. Toss with slaw mix.
To make Napoleons
Tortilla chips
Diced mango
Place a layer of tortilla chips on serving plate. Place shredded short ribs on top. Top with slaw mix. Repeat 3 times ending with slaw mix. Drizzle some of the reserved braising liquid on top and sprinkle with diced mango.
