Assemble plates with grits, the short ribs and their liquid, top with pickled onions, fresno chiles, radish and cilantro.
Spicy Roasted Tomato Bisque
10 plum tomatoes, halved lengthwise, seeds removed
1/4 cup olive oil, divided
6 cloves garlic, coarsely chopped
Salt and freshly ground pepper
1 Spanish onion, diced
1 carrot, diced
3 cups vegetable stock
1 tablespoon finely chopped fresh thyme
2 tablespoons of Tia Lupita Chipotle Hot Sauce
1 1/2 cups heavy cream
Preheat oven to 325º.
Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 minutes, or until the tomatoes are soft.
Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes. Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock, fresh thyme and Tia Lupita Chipotle Hot Sauce and cook for 20 minutes. Place the cream in a small saucepan over medium high heat and cook until reduced by half. Transfer the mixture to a blender and blend until smooth, strain into a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes.
Slow cooked Beef Short Ribs with Tia Lupita Habanero Hot Sauce, Grits and Crunchy Vegetables
4# boneless beef short ribs (about 8 short ribs)
1 tsp salt
1 tsp pepper
3 c beef broth
2 tsp cumin
2 tsp smoked paprika
2 tsp Tia Lupita Habanero Hot Sauce
1 chopped tomato
Season the short ribs with salt and pepper. Heat a large skillet over high heat. Sear the short ribs on each of the 4 sides for about 60 seconds per side.
Pour the beef broth, spices and Tia Lupita Habanero Hot Sauce into a slow cooker and stir together. Place the short ribs into the liquid in the slow cooker.
Put the lid on. Cook on low for 6-8 hours, until meat is tender.
½ cup apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1red onion, thinly sliced
Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour.
DO AHEAD: Can be made 2 weeks ahead. Cover and chill. Drain onions before using.
Garnish: Fresno Chiles, thinly sliced Radish, thinly sliced Cilantro
2 cups half and half
2 cups water
1 cup stone ground grits
½ cup unsalted butter
2-4 tbsp heavy whipping cream if you want them extra creamy (see notes)
Salt to taste
Add half and half and water to a large pot over medium high heat and bring to a boil. Add some salt to liquid.
Once liquid starts boiling, briskly stir in grits and bring heat down to low and cover with lid. Cook according to instructions on back of package (about 20 for stone ground) stirring twice during this time to maintain smoothness. They should be completely tender and thick.
Once ready, stir in butter, heavy cream (if using/ this will make them super creamy but check notes for tips) and season with salt to taste.
Notes: Regarding the heavy cream, this makes the grits even creamier. If your grits are super creamy already after adding the butter then omit this however add 1 tablespoon at a time until you have reached your desired consistency for the grits and desired creaminess.
1 cup sugar, divided
1/4 cup water
2 cups whole milk
4 large eggs
1 teaspoon vanilla extract
Pinch of salt
Preheat oven to 350°F. Stir 1/2 cup sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Divide caramel among six 3/4-cup custard cups. Working quickly, tilt cups, coating bottoms and part of sides.
Stir milk and 1/2 cup sugar in medium saucepan over low heat just until sugar dissolves (milk will be lukewarm). Whisk eggs in medium bowl until blended. Slowly whisk in milk mixture. Whisk in vanilla and salt. Strain custard into prepared cups.
Arrange cups in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until just set in center, about 50 minutes. Remove cups from water and let stand 30 minutes. Chill until cold, at least 4 hours and up to 1 day. Cut around sides of each cup to loosen flan; turn out onto plate.
1 tsp each of Cinnamon, salt and sugar to rim glass
½ oz Cinnamon infused agave syrup (Place cinnamon sticks in agave at least 1 day in advance)
1 oz Orange juice
½ oz Fresh lime juice
1 ½ oz Silver tequila
1 oz Club soda (we like Topo Chico)
Mix cinnamon, salt and sugar on a small plate. Run a lime wedge around the rim of the glass and dip rim in spice mixture to coat. Fill glass with ice.
Fill a shaker with ice. Add agave, orange juice, lime juice and tequila. Shake vigorously and pour into prepared glass. Garnish with lime wedges.