Now Y'All know Paula Deen, but no Butter this time!!

Its done, Coffee works magic Y'All!!!

Total Time:
4 hr 40 min
Prep:
10 min
Cook:
4 hr 30 min
Yield:4 to 6 servings
Level:Easy










Ingredients

3 pounds short ribs
Salt and freshly ground black pepper
2 tablespoons olive oil
1 cup dry white wine
1 cup strong brewed coffee
1 large yellow onion, chopped
3 cloves garlic, chopped
2 teaspoons hot or mild chili powder
1 teaspoon dried oregano

Directions

Season the short ribs with salt and pepper, to taste. Warm the oil in a large skillet over high heat. Add the ribs and brown until golden, turning them once, about 8 minutes. Transfer the ribs to a paper towel-lined plate. Pour the wine and coffee into the skillet. Cook over high heat, scraping up the brown bits on the bottom, until the sauce is reduced by one forth, about 2 to 3 minutes.

Put the ribs, onion, garlic, 2 teaspoons salt, the chili powder and oregano in a slow cooker. Pour in the wine sauce and cook, covered, on high for 3 1/2 hours. Uncover and cook until the ribs are falling apart, about 45 minutes more. Transfer the ribs and sauce to a serving dish and serve.

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Tiramisu! Enough Said!

Tiramisu

by Melissa Roberts and Maggie Ruggiero 

yield:

Makes 8 to 10 servings

active time:

30 min

total time:

7 hr

ingredients

• 2 cups boiling-hot water
• 3 tablespoons instant-espresso powder
• 1/2 cup plus 1 tablespoon sugar, divided
• 3 tablespoons Tia Maria (coffee liqueur)
• 4 large egg yolks
• 1/3 cup dry Marsala
• 1 pound mascarpone (2 1/2 cups)
• 1 cup chilled heavy cream
• 36 savoiardi (crisp Italian ladyfingers; from two 7-ounce packages)
• Unsweetened cocoa powder for dusting

preparation

Stir together water, espresso powder, 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool.

Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes. Remove bowl from heat. Beat in mascarpone until just combined.

Beat cream in a large bowl until it holds stiff peaks.

Fold mascarpone mixture into whipped cream gently but thoroughly.

Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in coffee and arrange over filling in pan.

Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours.

Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa.

Cooks’ notes: •You can substitute 2 cups freshly brewed espresso for the water and instant-espresso powder.
•Tiramisu can be chilled up to 2 days.

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