What would you serve?
- shanagain Nov 15, 2009 12:15 PM
I'm doing short ribs today, with some sort of smashed potato (maybe blue cheese & bacon) and have a bag of frozen peas that I want to use. My first thought was a hot dilled dish, but that's a lot of mush on one plate.
Would a pea salad (maybe celery, blue cheese/cheddar - just classic pea salad) be too summery with the short ribs? I jut can't decide.
Any other suggestions welcome.
Are you braising the ribs? Braised short ribs are pretty rich and complex on their own (altough I haven't seen your recipe) and you could skip the bacon/blue cheese in the potatoes, as you will have lots of good sauce from the ribs. Maybe just straight up smashed potatoes with garlic.
The peas are rather summery and I just can't wrap my head around peas with short ribs.
If you're set on using them, saute some onion and celery in brown butter, add the peas, a touch of stock and cook until just tender. Makes them a little more in season.
I am braising, and you're probably right about having too much going on w/the taters. The braise itself is as basic as it gets - meat, wine, onion & garlic, a bit of broth and a couple of bay leaves.
Having said that, you clearly aren't of a generation where frozen peas in the winter were a staple, because they were one thing that actually tastes good frozen. (Well, thawed.. but also frozen, tossed into a green salad.)
It seems to me that a pea salad needs to be made with fresh peas. The frozen ones have a much different texture and are happier cooked. That being said I am no fan of cooked peas, but many other people are. I agree with others. Keep it simple.