CNN Food Central: Stewed Short Ribs -- March 2, 2000

Heat the olive oil in a large cast-iron skillet until hot. Add the ribs and sear on all sides until brown and crispy, 10 to 15 minutes. Transfer to a roasting pan.

Add the onions, carrots and whole jalapenos to the hot skillet and brown on all sides. Transfer to the roasting pan with the seared ribs.

Add the tomatoes, chicken stock, orange juice, lime juice, vinegar and lime zest to the roasting pan. Cover the pan with aluminum foil and roast for 1 hour, skimming periodically. Check after 30 minutes and, if the liquid is evaporating too quickly, add up to 1 cup of water. When done, the meat should be almost falling off the bones. Season with salt and pepper.

Place 2 ribs in each of 4 bowls. Strain the sauce and serve it separately to ladle over the ribs and around polenta. Garnish with jalapeno rounds and lime slices.

A Pinch for All Seasons:

3 tablespoons Sichuan peppercorns
1 tablespoon sesame seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/4 cup coarse (kosher) salt
1 teaspoon cayenne pepper
1/8 teaspoon ground cloves

Combine the peppercorns, sesame seeds, cumin seeds, and fennel seeds in a dry medium skillet over medium heat. Heat, shaking continuously to prevent burning, until the seeds are fragrant and just beginning to smoke, 1 to 2 minutes.

Transfer the mixture to a bowl to cool, then grind to a powder in a spice grinder.

Transfer the mixture back to the bowl and stir in salt, cayenne and cloves. Use immediately, or store in an airtight container in a cool, dry place for up to 2 months.

Makes about 1/2 cup

Chicken Stock for Mediterranean Bowls:

5 pounds chicken backs, wings and necks, rinsed
4 ribs celery, chopped
2 large onions, chopped
2 carrots, chopped
2 bunches fresh Italian (flat leaf) parsley, chopped
1 head garlic, unpeeled but halved and crushed
1 large fennel bulb, trimmed and chopped, or 1 tablespoon whole fennel seed
1 small turnip, chopped
1 tablespoon dried oregano
1 cup (loosely packed) fresh basil leaves, chopped
1 cup canned tomatoes, drained, seeded, and chopped
1 "Mediterranean Spice Bundle" (recipe follows)
4 quarts cold water

Combine all the ingredients in a large stockpot and bring to a boil over high heat. After 5 minutes of boiling, skim off any foam on the surface. Reduce the heat to low and simmer, covered, for 2 hours, skimming off any foam that forms on the surface.

Remove the pot from the heat and let the stock cool, then strain it through a fine sieve set over a large bowl. Press on the solids with the back of a spoon to extract as much liquid as possible. Discard the solids.

Return the strained stock to the pot and bring back to a simmer. Simmer until the liquid is reduced by half, about 1 hour.

Chill thoroughly in the refrigerator. When the stock is cold, remove the layer of fat that has formed on the surface. Use immediately, or transfer the stock to airtight containers and refrigerate for up to 1 week or freeze for up to 1 month.

Makes about 8 cups

Mediterranean Spice Bundle

1 bunch fresh thyme sprigs
4 bay leaves
2 tablespoons black peppercorns

Rinse a piece of cheesecloth under cold water and squeeze it dry. Place all ingredients in the center of the cheesecloth, pull the ends together, and tie with a piece of string. Discard the bundle after using.

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