Jun 10, 2012
The first Bermuda National Heroes Day was celebrated in 2008 to honour Dame Lois Browne-Evans, lawyer, esteemed political figure and innovator, the first female barrister Attourney-General, and so much more.
This year, National Heroes Day will be on the 18th June and will continue to honour those who have contributed to the quality of life and culture in Bermuda. This is a day that celebrates the fact that we, Bermudians of every stripe and persuasion, can make our own history each day, through sacrifice, our work ethic and our faith.
Apr 23, 2012
Instructions
Plan to cook these ahead of time as it takes 2-2.5hrs to braise the ribs but it’s so worth the wait. They just come off the bone and the meat gets so tender you can eat it with a spoon
- Preheat oven to 400 degrees F
- Sprinkle short ribs with coarsely grind sea salt, pepper, and steak seasoning (unsalted)
- Cook in the oven in a large baking/cake pan until browned, about 10-15 minutes
- In the meantime, in a large pan add olive oil, celery, onions, carrots, and leaks and cook until tender. Stir constantly.
- Turn oven heat down to 300 degrees F and continue to heat the short ribs for another 15 minutes while the vegetable wine sauce is made
- Back to the pan, once the vegetables have cooked and are tender and just before they start to stick to the bottom of the pan, turn heat to high and add wine
- To reduce the wine sauce, cook on high as wine boils until there’s little to no wine liquid left
- Then add beef broth, sugar, and cinnamon and bring to boil
- Bundle a few stems of rosemary and thyme, tie together with cooking string, and place into broth mixture
- Once it’s brought to a boil, pour vegetable wine sauce over the short ribs (with tied vegetables)
- Cover pan with foil and turn heat to 400 degrees F
- Cook for about 2 hours until the meat is completely tender
- Remove each short rib and place on serving plate, spoon over the vegetables leaving the liquid
Serve with sourdough bread, corn bread, or mashed potatoes.
Ingredients
6 Beef Short Rubs, fat trimmed
1 Cup Celery, chopped
1 Cup White Onions, chopped
1 Cup Carrots, chopped
1 Cup Leaks, chopped
1 Bottle Sweet Red Wine i.e. Bordeaux, Zinfandel
3 Cups Beef Stock/Broth
3 Tsp Brown Sugar
1 Tsp Cinnamon
Bundle Fresh Rosemary and Thyme
Olive Oil
Salt and Pepper
Steak Seasoning, unsalted
Recipes for your iPhone
Originally posted at: http://www.opensourcefood.com/people/honeynbutters/recipes/braised-short-ribs-in-vegetable-wine-sauce
Apr 22, 2012
Instructions
This is a nice twist on the typical eggs salad sandwich. This recipe will make 4 sandwiches.
Roughly chop the cooled hard boiled eggs and transfer to a bowl. Add the mayonnaise, dill, salt, garlic, pepper, and chili flakes and mix until blended together. I also like to add about 1 tsp of pickle juice or chop up a spear of pickle into tiny cubes and add it to the mixture. If I do this, I usually add less fresh dill.
Toast the slices of bread in the oven brushed with olive oil or in a panini press. Slice tomatoes and put about 3 slices on each sandwich. Spread egg salad over the tomatoes and top with spring mix.
Ingredients
Egg Salad:
4 hard boiled eggs
1/3 tbs fresh dill
1 tsp salt
1 tsp black pepper
1/2 tsp garlic powder
1 tbs olive oil mayonnaise
1 pinch red chili flakes
1 dill pickle spear (optional)
Sandwich:
8 slices of artisan bread, toasted
1 cup spring mix lettuce
1-2 tomatoes
Originally posted at: http://www.opensourcefood.com/people/VeggieLiv/recipes/egg-salad-sandwich
Apr 14, 2012
Breaded Shrimps
Breaded Scallops
Fried Chicken
Honey Chicken Wings
Hot Chicken Wings
BBQ Pork Ribs
Seafood Casserole
Baked Chicken Legs
Chicken Tenders
Leg of Lamb
Beef Meatloaf
Fish Chowder
Mac-n-Cheese
Starches & Veggies
Salad Bar
Mar 6, 2012
People turned out in droves for our annual running race.
Here is a Lindo’s to Lindo’s Picture Special from The Royal Gazette.
Photos on Facebook
