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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.

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  1. shanagain RE: shanagain Nov 15, 2009 12:21 PM

    OK, and really crazy question... what about a pomegranate & pea salad? Insane? Intriguing?

    1. GretchenS RE: shanagain Nov 15, 2009 12:23 PM

      These are good. I don't use the sugar. (I have no idea why those ATK people now use sugar or some other sweetener in just about every recipe, savory or not.) http://www.mealsmatter.org/recipes-me...

      1. c oliver RE: shanagain Nov 15, 2009 12:30 PM

        Why not just cook the peas? To me a yummy meat, mashed potatoes and peas just go together.

        3 Replies
        1. re: c oliver
          Val RE: c oliver Nov 15, 2009 12:33 PM

          I kind of agree with c oliver...those ribs are the star of the show and I would not embellish the potatoes nor the peas. I say just cook them!

          1. re: c oliver
            goodhealthgourmet RE: c oliver Nov 15, 2009 12:34 PM

            agree with c o - my first thought was just to cook the peas and serve them straight up.

            1. re: goodhealthgourmet
              c oliver RE: goodhealthgourmet Nov 15, 2009 12:35 PM

              With butter, of course :) And plate it so the peas touch both the meat and the potatoes!

          2. bushwickgirl RE: shanagain Nov 15, 2009 12:42 PM

            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.

            3 Replies
            1. re: bushwickgirl
              shanagain RE: bushwickgirl Nov 15, 2009 12:59 PM

              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.)

              1. re: shanagain
                bushwickgirl RE: shanagain Nov 15, 2009 01:13 PM

                No, don't get me wrong, I really like frozen peas and use them frequently; I am from that generation. I just had some trouble with short ribs and peas.;-) but it sounds like you have your menu together which is very good.

                1. re: bushwickgirl
                  c oliver RE: bushwickgirl Nov 15, 2009 01:22 PM

                  Come on now :) Picture that fork with a little meat that's then picked up a little potatoes and then just a few peas. Ahhhhhh. Now that's a meal in my book.

            2. chicgail RE: shanagain Nov 15, 2009 12:43 PM

              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.

              1. shanagain RE: shanagain Nov 15, 2009 12:56 PM

                Thanks, everyone. I just didn't want quite so much of one texture on the plate, but survey says: Cooked peas with butter.

                1 Reply
                1. re: shanagain
                  middydd RE: shanagain Nov 15, 2009 02:43 PM

                  How about adding some pearl onions to the peas while they're cooking? Adds a bit more interest but not overwhelming.

                2. q
                  QSheba RE: shanagain Nov 15, 2009 01:01 PM

                  I agree with the previous posters. I would keep the potatoes simple (no blue cheese) and just do the peas with butter. I wouldn't do a salad or summery/spring-like peas with dill with the shortribs - or- frozen peas. If you want something not "mushy"..why not skip the peas and go with a (lettuce) salad to lighten things up?

                  2 Replies
                  1. re: QSheba
                    shanagain RE: QSheba Nov 15, 2009 02:00 PM

                    We're super-rural, and I didn't shop sufficiently. Actually, I did, but I decided on a whim last night to do a salad with greens, apples, pecans and a blue cheese vinaigrette - hence the lack of salad stuff. I also had originally planned on potato-leek soup for today, not short ribs, but a "helpful" family member threw my leeks AWAY after deciding they "didn't look right."

                    1. re: QSheba
                      Val RE: QSheba Nov 15, 2009 02:05 PM

                      Truth be told, I would not have used peas because of how starchy they are in ADDITION to the starchy potatoes...but did not want to appear *critical* of our dear shanagain...I would offer a more leafy green...spinach, fresh green salad, etc. No worries...you work with what you have!

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