Braised short ribs, roasted chicken from the FAAAA - Chicago News and Weather | FOX 32 News

Braised short ribs, roasted chicken from the FAAAA

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(WJBK) -

Detroit Institute of Arts auxiliary Friends of African and African American Art (FAAAA) will celebrate its 50th anniversary on June 15 at the 48th annual Bal Africain®.

Get ready to celebrate in grand style to commemorate the success of FAAAA for their contributions to the African Art Gallery and General Motors African American Art Gallery.

For ticket information log on to www.tickets.dia.org.

Braised Short Ribs

Ingredients:
6 bone-in short ribs (about 5 3/4 Pounds)
Kosher salt
1 large spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2 pieces
2 carrots, peeled cut1/2 lengthwise, then cut into 1/2 pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves
1/3 cup harissa paste

Directions:

Season each short ribs generously with salt,  Coat a pot large enough to accommodate al the meat and vegetables with olive oil and bring to a high heat.  Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side.  Do not overcrowd pan.  Cook in batches, if necessary.  

Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic in the it forms a coarse paste.  When the short ribs are very brown on all sides, remove them from the pan.  Drain the fat, coat the bottom of the same pan with fresh oil and add the pureed vegetables.  Season the vegetables generously with salt and brown until they are very dark and add  the tomato paste.  brown the tomato paste for 4 to 5 minutes.  Add wine and scrape the bottom of the pan.  Lower the heat if things start to burn.  Reduce the mixture by half.

Return the short ribs the pan and add 2 cups water or until the water has just about covered the meat.  Add thyme bundle and bay leaves.  Cover the pan and place in the preheated oven for 3 hours.  Check periodically during the cooking process and add more water if needed.  Turn the ribs over halfway through the cooking time.  Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart.  Serve with the braising liquid.

Roasted Lemon-Coriander Chicken

Ingredients:
3/4 cup loosely packed fresh cilantro sprigs
1/4 cup olive oil
2 shallots, chopped (1/2 CUP)
1 large garlic clove, chopped
1 teaspoon finely grated fresh lemon zest
2 teaspoons fresh lemon juice
1 fresh serrano chile, minced including seeds
1 teaspoon ground coriander
1 teaspoon sugar
3/4 teaspoon salt
1 (3-to 3 1/2lb) chicken, rinsed and patted  dry
1/4 teaspoon black pepper
1 tablespoon unsalted butter, melted and cooled

Directions:

Puree' cilantro, oil, shallots, garlic, lemon zest and juice, chile, coriander, sugar, and 1/2 teaspoon salt in a food processor until it forms a paste.  Leave and fat in opening of the chicken cavity and sprinkle cavity with pepper and remaining 1/4 teaspoon salt.  Starting at cavity end, gently slide an index finger between skin and flesh of the breast and legs to loosen skin (be careful no the tear skin).  Using a small spoon, slide cilantro puree' under skin over breast and drumsticks, using finger on outside of skin to push puree' out of spoon and distribute evenly.  Tie legs together with kitchen string and tuck wing tips under.  Brush outside of chicken all over with butter.

Preheat oven at 375 F

Put chicken in oven until the temperature reaches 165 degrees or above ( making sure you temp the thigh or leg part)  Transfer chicken to a platter and let stand 15 minutes.

Savoury Coucous:

Ingredients:
30 g butter
1 onion, finely sliced
1-2 garlic cloves, crushed
1 cup couscous
2 cups chicken stock
2 tablespoons fresh coriander or 2 tablespoons parley, chopped
1/2 cup pistachios
1/3 cup scallions
1/3 currants or dried cranberries

Directions:
Heat butter in sauce pan (which has a lid)

Add chopped onions, stir and allow to cook until soft

Stir in crushed garlic

Add couscous, stir

Add chicken stock, stir and bring to boil

Remove off heat, cover and allow to stand for 5 minutes

Stir in coriander, pistachios, scallions, currants (or dried cranberries)

Add salt and pepper to taste

Serve as a side dish

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