Southern Comfort Foods: Fall Foliage Asheville Cooking - DC News FOX 5 DC WTTG

Southern Comfort Foods: Fall Foliage Asheville Cooking

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ATLANTA -

The window of opportunity to view the fall foliage runs from now through the beginning of November.

Now that it is fall, we can look forward to watching the leaves turn to vibrant orange, yellow, and red.

Asheville, North Carolina is one of the best places around to view the foliage.

Trees in higher elevations of the Blue Ridge Mountains are already starting to change colors.

Executive Chef Adam Hayes from Grand Bohemian Asheville can bring those deliciously rich colors of fall to your dinner table as well.

Chef Hayes brought some favorite Southern Comfort Foods to Good Day Atlanta on Thursday.

Click on the video above to see some of his culinary creations.

For more information on the Grand Bohemian Asheville go to their website at bohemianhotelasheville.com.

Here's the recipe for Hayes Braised Short Ribs from Red Stag Grill:

Ingredients:

  • Canola Oil – ¼ cup
  • Beef Short Ribs  (or Denver cut from chuck) – 4 pc  (approx. 2#)
  • Carrots, rough chop – 1#
  • Celery, rough chop – 1#
  • Yellow Onion, rough chop – 1#
  • Garlic cloves, peeled – 4 each
  • Thyme, fresh – ¼ oz
  • Bay leaves – 3 each
  • Tomato Paste – ¼ cup
  • Green Man IPA (or your favorite) – 3 bottles (36oz)
  • Salt, kosher -TT
  • Pepper, black - TT
  • Beef or Veal Stock – to cover ribs


Method:

1.    Heat oil over medium heat in a large heavy bottomed pan.  Season short ribs with salt and pepper.  Brown short ribs on all sides in oil.  Remove from pan.
a.    Alternative- Grill or Smoke short ribs to add a hint of smoke.  This also helps with all that smoke and grease you're going to create while searing.
2.    Add vegetables to pan.   Cook, stirring, until they brown.
3.    Return short ribs to pan, add remaining ingredients.  If needed, add Beef Stock to pan until liquid covers short ribs.
a.    Note:  Using a sodium rich stock could effect the saltiness of your short ribs
4.    Cover tightly, place in 300 degree oven.  Cook for 2 ½ to 3 hours, or until short ribs are tender and close to falling apart.
5.    Strain braising liquid and reduce until thick and full of delicious flavor.  Add corn starch slurry to the sauce if it is too thin.  It should coat the back of a spoon when ready.  CAUTION: If you have salt in it already, it will be too salty if you let it reduce too far.

Here's the recipe for Braised WNC Greens:

3 bunches freshly washed greens ( Swiss chard, beet greens, turnip greens)
4oz. Shallots
2C. Vegetable Stock
2T. Butter
2 T Oil
S&P

1.  Heat a braising pot on medium high.
2.  Pour in the oil, add the shallots once the pan starts to smoke lightly.
3.  Caramelize the shallots
4.  Add the greens to the braising pan and start stirring.
the greens will cook down to half the size in the pot.
5.  Once you coat the greens with oil, add the vegetable stock.
6.  Once the greens cook down by half, add butter and salt and pepper to taste.
7.  Greens should be bright and green in color.


Servings - 2-6ppl
PreHeat -
Prep Time -
Inactive Prep Time -
Cooking Time -
Total Time -
Difficulty -  Medium
Source - Red Stag Grill
Chef Adam Hayes

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