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What would you serve?

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

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

        3 Replies
        1. re: c oliver

          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

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

            1. re: goodhealthgourmet

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

          2. 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

              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

                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

                  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. 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. 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

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

                2. 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

                    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

                      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!