Chilly Friday morning with sunny skies expected in the afternoonRuling on abortion amendment expected on Monday
Prina Joshi / WINK NAPLES, Fla. The Ritz-Carlton Golf Resort has some helpful hints to make your Father’s Day special. Below are the recipes prepared by Chef Michael Bandus on Sunday morning’s segments: Spiced carrot hummus Ingredients: 2 cups chickpeas 3 large carrots diced 1 tsp. ground cumin ground 4 lemons zest and juiced ½ cup olive oil Salt Pickled cherry tomato Ingredients: 1 pint cherry tomato Two shallots finely sliced 10 basil leafs 1 cup white balsamic vinegar 1 cup water 1 tablespoon kosher salt 1 tablespoon sugar Methods: Place cherry tomatoes, shallots and basil in Mason jar Bring vinegar, water, salt and sugar to a boil and poor in mason jar Allow to cool pickled tomatoes completely Toss carrots with 2 tsp olive oil and cumin, then roast in a 300 degree oven for 30 min until tender Place all ingredients in food processor and blend until smooth Beef short rib Ingredients: Two 12 oz beef short ribs Two carrots medium diced Two white onion medium diced Two stalks celery medium diced Two sprigs of rosemary Two spring thyme 2 cups of red wine 4 cups of chicken or beef stock Method: Season short ribs with salt and pepper Sear on all sides in a skillet on medium high heat Remove the short ribs and add all vegetables and roast for 10 min on medium heat Deglaze with red wine and then add stock, rosemary and thyme Return short ribs to the pan, cover and braise for three hours in a 300 degree oven Polenta Ingredients: 2 cups whole milk 2 cups chicken stock 2 tsp. butter 2 tsp. goat cheese Salt ½ cup grated Parmesan cheese Method: Bring milk and chicken stock to a boil in a medium size saucepan Stir in goat cheese and slowly add polenta Cook the polenta for approximately 15 minutes and stir occasionally To finish add butter and Parmesan cheese