BRAISED SHORT RIBS

STUFFED SUGAR PUMPKIN

TRANSYLVANIAN GOULASH (Szekely Gulyas)

QUICK CHICKEN MOLE'

BRUNSWICK STEW

SAUERBRATEN-STYLE SHORT RIBS

BRAISED SHORT RIBS

Pat short ribs dry and season with salt and pepper. In a heavy kettle (at least 6 quarts) heat oil over moderately high heat until hot but not smoking and brown ribs in batches, transferring with tongs to a large bowl.

Add chopped onions to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth, Worcestershire sauce, zest, rosemary, and salt and bring to a boil. Add ribs including any juices that have accumulated in bowl and simmer, covered, 30 minutes.

Add pearl onions and carrots, stirring and pushing down to make sure they are covered by liquid, and simmer, covered, 1 to 1 1/2 hours, or until meat is tender. Transfer meat, pearl onions, and carrots with a slotted spoon to a large bowl. Discard zest and boil braising liquid, stirring occasionally, until slightly thickened and reduced to about 5 cups. Return meat and vegetables to kettle and cook over low heat, stirring occasionally, until heated through. Stew may be made 3 days ahead and cooled uncovered before chilling covered. Reheat stew, adding water as necessary to thin sauce.

Serve stew sprinkled with parsley.

Serves 6 to 8.

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TRANSYLVANIAN GOULASH (Szekely Gulyas)

Wash the sauerkraut thoroughly under cold running water, then soak it in cold water for 10 to 20 minutes to reduce the sourness.

Melt the lard in a 5-quart heavy pot or Dutch oven, and add the onions. Cook them over moderate heat, stirring occasionally, for 6 to 8 minutes or until they are lightly colored, then add the garlic and cook a minute or two longer. Remove from heat and stir in the paprika, continuing to stir until the onions are well coated. Pour in 1/2 cup of the stock or water and bring to a boil, then add the pork cubes.

Drain the sauerkraut and spread over the pork. Sprinkle with caraway seeds. In a small bowl, combine the tomato paste and the rest of the stock or water, and pour the mixtuer over the sauerkraut. Bring the liquid to a boil once more, then reduce heat to low, cover tightly, and simmer for 1 hour. Check every so often to make sure the liquid does not cook away. Add a little stock or water if necessary; the sauerkraut should stay moist.

When the pork is tender, combine the sour cream and heavy cream in a mixing bowl. Whisk the flour into the cream, then carefully stir the mixture into the pot. Simmer for 10 minutes longer. Taste for seasoning.

Serve in bowls over dumplings or noodles, accompanied by more sour cream.

Serves 4 to 6.

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BRUNSWICK STEW

Pat chicken pieces dry and season with salt and pepper. Cook bacon in a large heavy pot or Dutch oven over medium-low heat. When fat is rendered, remove bacon and reserve. Raise heat to medium-high. Add chicken to hot drippings and brown lightly on all sides, about 10 minutes. Add broth and bring to a boil, reduce heat, and simmer for 15 minutes. Add reserved bacon and remaning ingredients except parslet. Simmer for 30 to 40 minutes untl meat and vegetables are tender. Taste for seasonings, adding more slat and pepper if desired. Sprinkle with parsley and serve.

Serves 4-6

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STUFFED SUGAR PUMPKIN

Preheat oven to 350 degrees F. Cut the top from pumpkin and remove seeds and strings. Prick cavity with a fork and rub with 1 tsp of salt and the mustard. Heat oil in a large skillet. Add meat and onion and saute' over medium-high heat until browned. Remove from heat, and stir in wild rice, eggs, remaining salt, sage, and pepper. Stuff the pumpkin with this mixture. Place 1/2 inch of water in the bottom of a shallow baking pan.

Put pumpkin in the pan and bake for 1-1/2 hours or until tender. Add more water to the pan as necessary to avoid sticking. Cut pumpkin into wedges, giving each person both pumpkin and stuffing.

Serves 6

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QUICK CHICKEN MOLE

Place butter, onion and garlic in a 3 quart microwave safe casserole dish. Cover and microwave on low for 2 to 3 minutes, or until butter is melted and onion is starting to soften.

Mix in the bay leaf, peppercorns, cloves, tomato sauce, chicken broth, anise seeds, cinnamon, sugar, red pepper flakes, sesame seeds, almonds and bread. Cover and microwave on high for 10 minutes, stirring after 5 minutes.

Stir in chocolate until it is melted, then add chicken pieces, coating each piece with mole sauce. Cover and microwave on high for about 30 minutes, or until chicken is cooked through and juices run clear (meat will be starting to fall away from the bone). Note: While cooking chicken, rearrange pieces after 10 and 20 minutes to ensure even cooking.

Serves 4 to 6

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SAUERBRATEN-STYLE SHORT RIBS

Cut short ribs into 3-inch pieces. Stir together kethcup, water, sugar, vinegar, mustard, Worcestreshire, pepper, allspice, onion, and salt; pour into a havey plastic bag resting in a large pan. Add the bay leaf and short ribs; toss to coat with marinade. Seal bag and refrigerate overnight.

Turn ribs and marinade into a 5-quart pan. Cover and simmer, stirring occasionally, 2-1/2 to 3 hours or until ribs are very tender. Using a slotted spoon, lift ribs onto a platter. Skim fat from juices, stir in the gingersnap crumbs, and cook until thickened. Pour sauce over ribs.

Serves 4 to 6.

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