Step into the tantalizing world of Maximus and Eros with "A Hips & Hearts Cook Book." For fans and food lovers alike who have been enchanted by the decadent dishes from the Seraphic Novels, this is your chance to bring these iconic creations to life...
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Short Rib Quesadilla
Succulent, slow-cooked short rib meat, shredded and layered in a crispy quesadilla with melted cheese, ranch drizzle, and a touch of buffalo sauce for a tangy kick. Paired with a refreshing arugula salad, bursting with sweet peaches, blueberries, toasted walnuts, and crumbled goat cheese, all lightly tossed in a honey-lime dressing. A perfect blend of bold and fresh flavors in every bite.
This recipe is broken down into 3 parts.
The short rib
The quesadilla
The arugula salad
Part 1: the short rib
Ingredients: - 4 lbs bone-in beef short ribs - Salt and black pepper, to taste - 2 tbsp olive oil - 1 large onion, chopped - 4 cloves garlic, minced - 1 large jalapeño, seeded and chopped (optional for heat) - 2 tsp ground cumin - 1 tsp ground coriander - 1 tsp smoked paprika - 1 tsp chili powder - 1 tbsp tomato paste - 1 cup beef broth - 1/2 cup orange juice (freshly squeezed) - 1/4 cup lime juice - 1/4 cup soy sauce - 1 tbsp apple cider vinegar - 1/4 cup chopped fresh cilantro - 2 bay leaves
Instructions:
1. Season the Ribs: Season the short ribs generously with salt and pepper on all sides.
2. Sear the Short Ribs:Heat olive oil in a skillet over medium-high heat. Sear the short ribs until browned on all sides (about 3-4 minutes per side). Transfer the ribs to the slow cooker.
3. Prepare the Base: In the same skillet, add the chopped onion, garlic, and jalapeño. Sauté for about 4-5 minutes, until soft. Add the cumin, coriander, smoked paprika, and chili powder. Cook for an additional minute until fragrant.
4. Add to Slow Cooker: Transfer the onion mixture to the slow cooker. Stir in the tomato paste, beef broth, orange juice, lime juice, soy sauce, and apple cider vinegar. Add bay leaves and cilantro.
5. Slow Cook: Cover and cook on low for 8 hours (or high for 4-5 hours), until the short ribs are tender and fall apart easily.
6. Shred the Meat: Once cooked, remove the short ribs and shred the meat using two forks. Discard the bones and excess fat. Return the shredded meat to the slow cooker to soak up more of the juices.
Part 2: The Quesadilla
Instructions 1. Heat some butter in a hot skillet and place your tortilla and sprinkle with cheese (Mexican blend or Oaxaca cheese works great). 2. Drizzle a few zig zags of ranch dressing and then buffalo sauce. 3. Add a layer of the shredded short rib meat. 4. Fold the tortilla in half and cook until crispy and golden on both sides.
Part 3: The Arugula Salad
Ingredients:
For the Salad: - 4 cups fresh arugula - 1 cup fresh blueberries - 2 ripe peaches, thinly sliced - 1/2 cup walnuts, toasted - 1/2 cup crumbled goat cheese (to be sprinkled on last)
For the Lime and Honey Dressing: - 2 tbsp fresh squeezed lime juice (1 medium sized lime) - 2 tbsp honey - 1 tbsp red wine vinegar - 1/4 cup olive oil - Salt and pepper to taste
Instructions:
1. Make the Dressing: In a small bowl, whisk together the lime juice, red wine vinegar, honey, olive oil, salt, and pepper until well combined.
2. Assemble the Salad: In a large bowl, gently toss together the arugula, blueberries, very thin peach slices, and toasted walnuts.
3. Dress the Salad: Drizzle the lime and honey dressing over the salad and toss lightly to coat.
4. Slice your short rib quesadilla and plate with ranch and buffalo dressing on the side.
5. Top with your arugula salad and sprinkle on the goat cheese.
