Short Ribs

Ingredients: 

12-14 short ribs 

3/4 cup of pearl onions 

1/4 cup of chopped carrots 

6 garlic cloves 

Fresh thyme 

Olive oil, enough to circle 3 times around the pot 

1 can of plum tomatoes 

1/4 cup of flour 

1. Preheat the oven to 350 degrees. Salt and pepper the short ribs. In a large Dutch oven heat olive oil, and sear 6 ribs. meatier side down. After 4 minutes, sear the other side for 2-4. Remove and place on plate and sear the remaining ribs. 

2. Into the same pot, add your onions, carrots, garlic and thyme on high heat for 5 minutes until browned. 

3. Chop the tomatoes and add them in, along with flour. Continue to heat on medium high heat until the flour has evenly dissolved. 

4. Add in 3 cups of red wine, chianti or another dark red wine. Return the short ribs to the pot. Bring to a boil and then let simmer until the liquid has reduced by half. 

5. Transfer the pot into the oven and let cook for 3 hours covered. 

6. Prepare pasta or mashed potatoes to serve with the short ribs. 

George's Blue Fin Tuna Nachos

Ingredients: 

1 lb of fresh blue fin tuna 

1 package of seasoned seaweed salad 

1 package of masago (orange) or flying fish roe (red) 

1 bag of tostidos chips 

1 small package of ginger or peel your own ginger from the root 

1 tube of wasabi 

Soy sauce 

1. Put the seaweed salad in a bowl. Cut it up so that there are not extra long strands. 

2. Cut the tuna into strips or squares. Place it over the seaweed. 

3. Place the roe in a small dish 

4. In a small bowl, mix soy sauce, ginger and small peice wasabi. Mix well. 

5. Put out tostidos cup nachos. Have your guests assemble the nachos themselves. First with the seaweed tuna salad, add fish roe and spoon on the soy sauce mixture. Enjoy!