GORDON RAMSAY RECIPES

I had heard that some sauerbratens were finished by
thickening the sauce with ground gingersnaps, but had
never tried it since it just sounds so wrong. It certainly doesn’t seem very
German. Cookies in a sauce? What’s next, laughing in public?

Anyway, I’ve had a lot of “do something German!” food wishes
lately, and since I’ve wanted to post another short ribs recipe, this seemed
like the perfect opportunity to go full cookie. The results shocked and amazed
me. This was comfort food at it’s finest.

The 24-hour marinade ensured the succulent rib meat had that
signature tanginess, and those little cookies not only gave the sauce a
beautiful texture, but also added a great spicy sweetness. I am now officially
in favor of using cookies to finish savory sauces.

With cooler weather on the way, it’s time to rediscover the
simple joy of slowly stewed meat, and what better way than with this delicious
take on a German classic? I hope you give it a try soon. Enjoy!

Ingredients:

For the marinade

3 lbs short ribs, seasoned with salt and pepper

1 tbsp vegetable oil

2/3 cup cider vinegar

2/3 cup red wine vinegar

1 1/2 cups water, plus 1 cup cold water at end to cool
marinade down

2 bay leaves

9 whole cloves

12 juniper berries

1/2 teaspoon freshly ground black pepper

1 tablespoon salt

*Marinate at least 24 hours

Then stew with:

1 chopped large onion

1 chopped carrot

2 ribs celery, chopped

3 cloves garlic, minced

1 cup water

1 cup chicken or beef broth

2 tablespoons sugar, or to taste

1 tablespoon balsamic vinegar

1/2 cup crushed gingersnaps

salt and pepper to taste

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If you love a Greek Salad, then you’ll love this sandwich. Crisp Romaine lettuce, tomatoes, cucumbers, kalamata olives, feta cheese and red onion on ciabatta bread with a touch of oil and red wine vinegar.

Some of you have been asking me for more sandwich recipes to pack up for work, school or to eat on the road. This is a great sandwich, it’s meatless but has plenty of flavor from the olives and feta. You can even add some sun dried tomatoes.

Other sandwiches I love that don’t require heating up Egg Scallion and Tomato Sandwich^[1], Tomato Roasted Pepper and Mozzarella Sandwich^[2], Prosciutto Arugula and Balsamic Sandwich^[3], Heirloom Tomato Sandwich,^[4] Grilled Chicken Sandwich with Avocado and Tomato^[5], and my favorite… Roast Beef, Arugula and Shaved Parmesan^[6]. More sandwiches are coming soon, what are some of your favorite sandwiches?

Greek Salad Sandwich
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 sandwich • Old Points: 6 pts • Points+: 8 pts
Calories: 291 • Fat: 8 g • Protein: 8.4 g • Carbs: 46 g • Fiber: 1.5 g • Sugar: 0.5 g
Sodium: 697 mg (without salt)

Ingredients:

2 tbsp red wine vinegar
4 tsp extra virgin olive oil
5 tbsp Kalamata olives, minced
4 thin slices red onion
coarse salt and fresh ground pepper, to taste
4 tbsp crumbled feta
12 oz ciabatta bread, cut into 4 pieces
8 Romaine lettuce leaves
1/2 medium cucumber, thinly sliced
1 medium tomato, thinly sliced

Directions:

In a small bowl whisk red wine vinegar, and olive oil, season with salt and pepper. Add chopped olives and red onions set aside. I like to add the onions to the vinegar, this mellows out the sharpness of the onion, but completely optional.

Spread the olive mixture on 4 slices bread. Top with lettuce, cucumber, tomatoes, and red onion; season with salt and pepper. Top with feta, close and cut sandwich in half.

References

^{^} Egg Scallion and Tomato Sandwich (www.gordon-ramsay-recipe.com)
^{^} Tomato Roasted Pepper and Mozzarella Sandwich (www.gordon-ramsay-recipe.com)
^{^} Prosciutto Arugula and Balsamic Sandwich (www.gordon-ramsay-recipe.com)
^{^} Heirloom Tomato Sandwich, (www.gordon-ramsay-recipe.com)
^{^} Grilled Chicken Sandwich with Avocado and Tomato (www.gordon-ramsay-recipe.com)
^{^} Roast Beef, Arugula and Shaved Parmesan (www.gordon-ramsay-recipe.com)

Tag: salt and pepper

Beef Short Ribs "Sauerbraten" – Oh, Snap!

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Greek Salad Sandwich

References

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