Aged Sirloin (6 oz) on SALE for $4.99/each
Freshest Oysters in Town!!
Come by and grab my Grandfather’s Oyster Dressing Recipe 🙂
-To Reduce our Carbon Footprint-
We put Solar Panels on our Rooftop 2 Years ago and are
LOVING the outcomes of our Results 🙂
Naturally Raised in Pleasant Plains
NO Preservatives – NO Hormones – NO Antibiotics
New Locally Roasted Coffee from
Redbud Coffee Company in Alburn, IL
Small Batch-Craft Roaster
Boneless Short Ribs BACK IN STOCK!!!
Asian Braised Short Ribs with Chili Lime Potatoes
Serves: 4 servings
For the short ribs:
8 – 6 oz Boneless Short Ribs
2 tablespoons brown sugar
2 teaspoons sesame oil
¼ cup soy sauce
1 small onion, grated
3 cloves garlic, minced
2 teaspoons salt
⅛ teaspoon black pepper
For the potatoes:
2 lbs Yukon gold potatoes (cut into chunks if large)
Salt and Pepper, to taste
1 tablespoon lime juice
½ teaspoon sugar
2 cloves chopped garlic
2 tablespoons chopped cilantro
chopped fresh red chili, to taste
1. Add all the short rib ingredients to a bowl and toss to coat. Cover and refrigerate for 6 to 24 hours.
2. Preheat your oven to 300 degrees and place a rack in the middle of the oven. In a 9×13-inch roasting pan and cover with the marinade, along with 1½ cups of water. Cover with
foil and roast for 3 hours. Remove the foil and roast for another 15 minutes.
3. Place the potatoes on a parchment-lined baking sheet. Drizzle with olive oil, salt, and pepper, and roast along with the short ribs for the last 45 minutes.
4. While that’s happening, mix the dressing for the potatoes by combining 2 tablespoons olive oil, lime juice, sugar, garlic, cilantro, and red chili. Season the dressing with salt and pepper. Toss the roasted potatoes in the dressing, and serve with the short ribs!
-Hot Soup Schedule-
Monday 11/20: Parmesan Kale w/Italian Sausage
Tuesday 11/21: Roasted Poblano Cheddar
Wednesday 11/22: New England Clam Chowder
Thursday 11/23: CLOSED
Friday 11/24: Chili
Saturday 11/25: Shrimp & Sausage Gumbo