Baltimore Baked Beans

First off, you should know that these beans have nothing to do with Baltimore.  Nor are they baked.  But the recipe is a family favorite dating back thirty years or so and the first place a member of my family ate it was in Baltimore, Maryland.  So go figure.

As with a lot of old family staples, it didn't quite taste the same the first time I made it myself. My mom and Grandma must do something different than the written recipe calls for because I had to double the sauce to get it to taste as I remember.  I think it's because I drained and rinsed the beans before adding them to the crock pot.  I don't like bean juice at all, so I will probably continue doubling the sauce.  Anyway, Brent likes the BBQ flavor, so the more sauce the merrier as far as he's concerned.

Baltimore Baked Beans
Source:  Brunton family dinners and pot luck suppers

Ingredients:

1/2 pound bacon
2 pounds hamburger
1 chopped onion
1 tsp pepper
1 tsp salt
1/2 tsp chili powder
1/3 c brown sugar
1/4 c ketchup
1/4 c bbq sauce
2 Tbsp molasses
2 Tbsp mustard
1 can each pork and beans, black beans, kidney beans and butter beans

Directions:

Fry the bacon until crispy.  Drain on paper towels and when cool, chop or crumble.  Reserve 2 tablespoons bacon grease and use it to saute the onion until translucent.  Set aside.  Wipe pan clean of grease and brown the hamburger, seasoning with salt and pepper, until cooked through.

In a separate bowl, combine the remaining ingredients (except the beans) to create the sauce.  Here's where you can double it if you're feeling kinda saucy.

Drain and rinse all the beans except the pork and beans, and pour into a crock pot, along with the bacon, onion, hamburger and sauce.  Stir to combine and cook on low until warmed through and flavors have melded.

Beef Short Ribs

I have wanted to make these short ribs since the first time I saw Ina (yes, I watch her show so much we are on a first name basis) prepare them on the Food Network. They were a lot of work, but it was worth it. After about an hour in the oven the entire house smelled so decadent and rich it make my mouth water! I served it over mashed potatoes for a perfect cool weather dish.

Scott's Short Ribs

Source: Ina Garten

Ingredients:

6 beef short ribs, trimmed of fat
Kosher salt and freshly ground black pepper
1/4 cup good olive oil
1 1/2 cups chopped onion (2 onions)
4 cups large-diced celery (6 large stalks)
2 carrots, peeled and large-diced
1 small fennel, fronds, stems, and core removed, large-diced
1 leek, cleaned and large-diced, white part only
3 garlic cloves, finely chopped
1 (750-ml) bottle burgundy or other dry red wine
Fresh rosemary sprigs
Fresh thyme sprigs
6 cups beef stock
1 tablespoon brown sugar

Directions:

Preheat the oven to 400 degrees F.

Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.

Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots, fennel, and leek and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.

Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.