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Cooking 101: Stogie Joe’s Chef Kristian Leuzzi’s Veal Short Ribs

PW’s new biweekly column, “Forking Stupid,” sees 25-year-old Nicole Finkbiner persuading professional chefs from Philadelphia’s great restaurants to please teach her, for the love of god, how to cook—one dish at a time. This week, Nicole visits Kris in South Philly, where chef Kristian Leuzzi teaches her how to whip up a seriously hearty lunch: a braised veal short-rib sandwich with a side of Brussels sprout slaw. Don’t be scared! Here’s how you can make your own!

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Veal Short Ribs

Ingredients
2lbs. veal short ribs (can substitute veal shank or beef short ribs)
2 medium onions, chopped
2 carrots, chopped
3 ribs of celery, chopped
6 cloves of garlic
1 bottle of amber beer
1 qt. chicken stock
1 spring rosemary
1 bay leaf

Directions
Salt, pepper and flour the short ribs on all sides. Sear in a heavy dutch oven until all sides are deep golden brown. Remove. Brown vegetables in same pan for about 4 minutes. Deglaze with chicken stock and herbs. Cover and put into the oven for 3 hours at 350 degrees. When cool, remove short ribs and strain juice. Shred or cut short ribs for sandwich.

Brussels sprout slaw

Ingredients
1 lb Brussels sprouts
½ cup mayonnaise
1/8 cup apple cider vinegar
1 glove garlic
Salt and pepper

Directions
Blanch Brussels sprouts for 4 minutes in salted boiling water. Put into ice bath for 3 minutes to stop cooling. Slice Brussels sprouts in half and then slice very thin. Mix Brussels sprouts with rest of ingredients and let sit 10 minutes. Top short rib sandwich with sliced cheese and Brussels sprout slaw.



Cooking 101: Supper Chef Mitch Prensky’s Cornbread Stuffing

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PW’s new biweekly column, “Forking Stupid,” sees 25-year-old Nicole Finkbiner persuading professional chefs from Philadelphia’s great restaurants to please teach her, for the love of god, how to cook—one dish at a time. This week, Nicole visits Supper, where chef and owner Mitch Prensky helps her get ready for Thanksgiving with a simple, inexpensive, 15-minute cornbread stuffing recipe. Here’s what you need to make your own batch at home!

Cornbread Stuffing
Serves 4 to 6

Ingredients
1 pound crumbled cornbread
1Ž2 cup chopped celery
1Ž2 cup chopped onion
1Ž4 cup chopped cooked smoked ham or bacon
1Ž2 can lager beer
2 cups turkey stock
2 Tbsp chopped sage
2 Tbsp chopped rosemary
2 Tbsp chopped thyme
Salt and pepper to taste

Directions:
1. Combine cornbread and herbs in a large bowl.
2. In a skillet, render bacon or ham until brown and crispy.  Add celery and onion and cook until softened.
3. Warm turkey stock in a pot.
4. Add beer to skillet and cook until reduced by half.
5. Add vegetable/ham mixture to cornbread mixture and moisten with turkey stock. Season with salt and pepper. Eat!