Tonight, two flavors that sit on quite the opposite side of the spectrum. I picked up some small pieces of black cod at a pretty good value and was contemplating what to do with them. They were just little 2 to 3 inch pieces which looked to be trimmed off of fillets. Excellent. I decided to make a quick and easy soup combining a few cups of chicken broth with small pieces of tofu and black cod both cut to about 1/2" x 1/2". Then I remembered the rest of the shrimp balls I had in the freezer from last week's hot pot and decided to dice those up as well. I have no idea what prompted me to add the egg, but hey, those chickens keep laying eggs and apparently we don't eat as many eggs as I thought. And finally, a few slices of ginger were added as well. No need to cook for too long, simmer the ginger, tofu and shrimp balls for a few minutes before adding the black cod and after a minute, add the eggs and you're ready to serve. At the last minute I decided to add a little fresh cilantro which was definitely the way to go.
Curiously, my post on my attempt to recreate oxtail I watched David Chang make on a holiday cooking special continues to be the most viewed posting on this blog. I can't tell what brings folks to that post, but it is pretty much the most hit post every week. When I look back at that post, I remember how fabulous that oxtail was although its appearance in the photo was not perfect. In today's ponderance of what to make for dinner, I knew my tofu and cod soup was not going to satisfy all, and then I remembered the oxtail post. Then I remembered I had some beef short ribs in my freezer. Away we go.
4, 3" long beef short ribs
1 whole head of garlic, cut in half
1 bunch scallions, cut in half
2 cups apple juice
1/4 cup dark soy sauce
Just a slight variance here from my original recipe. Set the rack in the oven about 1/4 to 1/3 from the top, whatever space you need to get the short ribs right under the top heating element. Set the oven to broil. Place the short ribs on a roasting pan, salt and pepper them and place them into the oven. Broil for 2-3 minutes per side until deep golden brown.
Place short ribs and remaining ingredients into a heavy pot, bring to a boil over medium high heat, then turn heat down to low to simmer for about 2 1/2 to 3 hours until short ribs are fall off the bone tender. Remove the short ribs to a plate and cover with foil or cling wrap. Strain remaining sauce to remove the solids. Separate out the fat and discard. Return the sauce to the pot and reduce slightly by boiling rapidly. Then return the short ribs to the pot to reheat. I skipped the deep fry portion... I mean, that is the most decadent part of this recipe, but I just couldn't go there yet.
As the short ribs were cooking, Maggie strolled by and said, mmmmm, that smells good. What's cookin'? It sure was good! But I loved my tofu and black cod as well!