Recipes: The NEW Sunday Dinner

Recipes: The NEW Sunday Dinner

June 30th, 2011 in Local Regional News

Chef Ryan Cutchins

Some might argue that while Farmer's markets are great, the selections are too limited and expensive to feed a hungry brood. To disprove this theory, we visited the Chattanooga Market with Chef Ryan Cutchins of Heirloom Catering. With a $20 bill and some pantry staples, Cutchins showed us how to make a meal out of the market for a family of four. He was up for the challenge, having won last year's Five Star Food Fight - a market competition that pits local chefs against one another using only ingredients found at the market.

CHATTANOOGA SUMMER SUCCOTASH

1/4 pound link 41 bacon

1 pound fresh shell beans in pod 3/4 pound Signal Mountain Farms heirloom tomato diced (mixed colors)

4 ears corn

1 small vidalia onion

1 large garlic clove

1 1/2 tablespoons extra-virgin olive oil*

1 tablespoon sherry vinegar*

1/4 cup small fresh basil leaves

1/4 cup small fresh arugula leaves, optional

*Considered Pantry staples.

In a skillet cook bacon over moderate heat until crisp. Drain on paper towels and crumble. Pour off all but 1 tablespoon bacon fat from skillet and set aside. shell fresh beans. In a small saucepan of boiling salted water cook beans, covered, over moderate heat, stirring occasionally, until just tender, about 5 minutes. In a colander, drain beans and rinse under cold running water to stop cooking. dice heirloom tomatoes. Working over a bowl to catch the juices, cut corn kernels from cobs. Chop onion and mince garlic. Add olive oil to bacon fat in skillet and cook onion over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. add tomatoes, corn, and vinegar and cook, stirring, until tomatoes just begin to lose their shape. Remove skillet from heat and gently stir in beans and half of bacon. Cool succotash to room temperature and gently stir in basil, arugula, and salt and pepper to taste.

BARTON CREEK ROOT BEER BRAISED SHORT RIBS

4 lbs. Barton Creek beef short ribs

Coarse salt and pepper

2 1/2 tablespoons vegetable oil, plus more as needed*

1 1/2 yellow onions, cut into 1-inch wedges

2 1/2 Signal Mountain Farms celery stalks, cut into 1-1/2-inch pieces

2 carrots, cut into 1-1/2-inch pieces

1 head garlic, sliced in half crosswise

8 sprigs of Jay's garden variety thyme

2 bay leaves*

1 sprig Jay's garden variety rosemary

1/2 teaspoon ground cumin*

3 cups beef broth*

2 cups Terminal Brew House root beer*

*Considered Pantry staples.

Preheat oven to 225° F. Season ribs generously with salt and pepper. In an 8-quart dutch oven or heavy pot, heat oil to high. In batches, brown ribs on all sides, about 20 minutes total. If oil gets too dark during browning, pour off and add more oil (do not wipe pot clean). Transfer ribs to a plate and pour off all but 2 tablespoons of fat from the pot.

Add onions, celery, carrots, garlic, thyme, bay leaves, rosemary and cumin. Cook, scraping up any browned bits, until onions are soft, about 5 minutes. Return ribs to pot and add broth and root beer. bring to a rapid simmer, cover, and place pot in oven at 225 degrees. Cook until meat can be easily pierced with the tip of a paring knife, about 3 hours. With a slotted spoon, transfer ribs to a large straight-sided skillet. Pour liquid into the skillet, using a fine-mesh sieve to strain. Discard solids.

(DO AHEAD: can be refrigerated up to four days.)

Refrigerate until fat congeals. skim fat off the top.

Boil liquid and ribs over medium-high heat until liquid is reduced by half, about 20-30 minutes (longer for a thicker sauce). While boiling, periodically spoon liquid over meat, until ribs are glazed and sauce is thickened. season to taste with salt and pepper.