Sides

The Back Story

Molasses Braised Lamb Spare Ribs with Sea Salted Duck Fat Fries

WHAT TO GET

Braise

2 racks lamb ribs cut each cut into half

4 cups beef broth

1 yellow onion small diced

2 ribs celery small diced

3 tablespoons roasted garlic, minced

1 cup sweet red  wine

1 small diced jalapeno

1 teaspoon crushed red pepper

1 herb bundle

1 pinch cayenne

¼ cup pepper jelly

¼ cup blackstrap molasses

8 ounces sweet smoky barbeque sauce

1 tablespoon salt

1 tablespoon pepper

2 tablespoons olive oil

Fries

2 large sliced russet potatoes

½ gallon duck fat

1 tablespoon sea salt

1 tablespoon minced chives

WHAT TO DO

Braise

1.    evenly rub ribs with salt and pepper

2.   in high-heated oiled pan, sear both sides of short ribs

3.   reduce heat to high-medium

4.   add onion, celery and garlic, jalapeno, cayenne, red wine and crushed pepper

5.    when vegetables brown, add beef broth and herb bundle

6.   braise on low simmer for about 3 hours

7.   remove ribs from liquid and drizzle with bbq, molasses and pepper jelly

Fries

1.    preheat duck fat to 350 degrees

2.   submerge fries until they are golden then transfer to blotting paper

3.   toss in sea salt

4.   garnish with chopped chives

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Broussard's | @

Broussard’s first opened its doors in 1920, when an eminent local chef, Joseph Broussard, married Rosalie Borrello. The couple moved into the Borrello family mansion on Conti Street (built in 1834) where the restaurant now stands. Until they both passed in 1966, the Broussards occupied the apartment above the restaurant. The couple worked tirelessly to create and improve the five-star, family-run restaurant that still lives on. At his restaurant, Broussard combined the excitement of... (full profile)

The Back Story

WHAT YOU NEED

6 cups canola oil

1 cup yellow cornmeal

1 cup all purpose flour

3 tablespoons chopped fresh chives

1 tablespoon baking powder

1 tablespoon salt

1 teaspoon garlic powder

2  large eggs, lightly beaten

1/2 cup milk

1/2 tablespoon white vinegar

2 jalapenos, deseeded, chopped

1/2 cup shredded sharp cheese

WHAT TO DO

In a deep fryer or large pot, heat oil to 350 degrees F.

In a large bowl, combine cornmeal, flour, chives, baking powder, salt and garlic powder.

In a small bowl, combine eggs, milk and vinegar. Add to cornmeal mixture, and stir until blended. Fold in jalapenos and cheddar cheese.

Drop a teaspoon of hushpuppy mixture into hot oil. Fry on each side until golden brown. Drain on paper towels and serve.

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Braised Lamb Spare Ribs with Duck Fat Fries | 0 Comments
From Lamb Spare Ribs , Aired on Wed 8/19
Chef Jeff Henderson, Broussard's , Fries, Sides, Ribs
Instructions

 WHAT TO GET

Braise

2 racks lamb ribs cut each cut into half

4 cups beef broth

1 yellow onion small diced

2 ribs celery small diced

3 tablespoons roasted garlic, minced

1 cup sweet red  wine

1 small diced jalapeno

1 teaspoon crushed red pepper

1 herb bundle

1 pinch cayenne

¼ cup pepper jelly

¼ cup blackstrap molasses

8 ounces sweet smoky barbeque sauce

1 tablespoon salt

1 tablespoon pepper

2 tablespoons olive oil

Fries

2 large sliced russet potatoes

½ gallon duck fat

1 tablespoon sea salt

1 tablespoon minced chives

WHAT TO DO

Braise

1.    evenly rub ribs with salt and pepper

2.   in high-heated oiled pan, sear both sides of short ribs

3.   reduce heat to high-medium

4.   add onion, celery and garlic, jalapeno, cayenne, red wine and crushed pepper

5.    when vegetables brown, add beef broth and herb bundle

6.   braise on low simmer for about 3 hours

7.   remove ribs from liquid and drizzle with bbq, molasses and pepper jelly

Fries

1.    preheat duck fat to 350 degrees

2.   submerge fries until they are golden then transfer to blotting paper

3.   toss in sea salt

4.   garnish with chopped chives

Ingredients
  • 2 racks lamb ribs cut each cut into half
  • 4 cups beef broth
  • 1 yellow onion small diced
  • 2 ribs celery small diced
  • 3 tablespoons roasted garlic, minced
  • 1 cup sweet red wine
  • 1 small diced jalapeno
  • 1 teaspoon crushed red pepper
  • 1 herb bundle
  • 1 pinch cayenne
  • ¼ cup pepper jelly
  • ¼ cup blackstrap molasses
  • 8 ounces sweet smoky barbeque sauce
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 2 tablespoons olive oil
  • 2 large sliced russet potatoes
  • ½ gallon duck fat
  • 1 tablespoon sea salt
  • 1 tablespoon minced chives

Thanksgiving is the time to celebrate family, friends, and the wonderful things in our lives that make us thankful. It can also be a heavy-duty on the caloric intake. Try to cut the calories, without compromising flavor, with these great “Flipped” Thanksgiving recipes. Click on the photos to access the complete recipes! 

Kale and Herb Quiche 

Subscribe to RSS - Sides