I’m a smarty pants. Always have been. Don’t know why. So is Baby Girl. Thankfully though, she didn’t inherit my ‘go down with my middle fingers in the air’ temperament.
In all fairness, I graduated from that approach some years ago. But at 17, my daughter’s age, I was a young man with an inexplicable chip on my shoulder.
This past week, she came home from a function and said that an adult had accused her of using profanity.
‘Well, did you?’ I asked.
‘No!’
‘Alex … C’mon now.’
As it turns out, Baby Girl asked an adult if she could help her. That adult apparently misunderstood.
‘How dare you cuss at me,’ the adult barked to my daughter. It just so happened that this woman’s raised voice grabbed the attention of bystanders.
‘What? I didn’t cuss you,’ my daughter responded, shocked.
‘So, you’re telling me I’m hearing things?’ the woman quipped.
And this is the moment in hearing the story that I cried tears of joy. Internally, of course.
The 17-year-old Adam would have told that adult that she is most definitely hearing things and needs to step up her medications. Yes, that was me. Fortunately, Alexandra inherited her mother’s diplomacy skills.
‘…and I’m really mad at myself, because I ended up apologizing to her for the miscommunication,’ Baby Girl explained.
Wow. One of my offspring took the high road. She used water instead of gasoline. And she’s not even old enough to buy a pack of smokes.
She’s my kindred spirit, for sure. And I am a proud father — extremely proud that she has chosen her own posture when the chips are down … and not mine.
——
If there’s one good thing about hanging my hat in a home without cable TV or reliable Internet, it’s that I have a lot of time to reflect. Lately, those thoughts have revolved around steak sandwiches. But it is a (beef) rib sandwich that I’m showing off here. I won’t fib, this one is right up there with Christmas — you spend all that time preparing it and it’s over in a flash. But it’s worth it.
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Ancho Braised Short Rib Sandwich
Ancho Braised Short Rib Sandwich – Hearty. Melt in your mouth. Worth the time.
- 3 lbs – Beef (chuck) short ribs
- Kosher salt and freshly ground black pepper, for dry-rubbing ribs
- 1 TB – Oil
- 4 cups – Beef stock
- 4 – Dried Ancho chiles, stemmed and seeded
- 2 – Garlic cloves, minced
- 1 – Small onion, sliced
- 2 TB – Tomato paste
- 1 TB – Cumin
- 2 tsp – Oregano, preferably Mexican oregano
- 2 TB - Brown sugar
- 1 TB - Kosher salt
- 1 TB - Chile powder, preferably ancho
- 1 loaf – Ciabatta
- 1 – Large avocado, sliced
- Queso Asadero (or provolone), (6-8 thin slices)
- ½ cup - Mayonnaise
- 1 - Garlic clove, minced
- 1 tsp - Chile de arbol flakes (or ½ tsp - Cayenne pepper)
- 1 tsp - salt
- 3-4 drops - Louisiana-style Hot Sauce
- Combine all ingredients in a blender and process until smooth. Allow flavors to meld in refrigerator while you're preparing the ribs.
- Season ribs generously with salt and pepper.
- In a Dutch oven over medium-high heat, add oil.
- Sear ribs on all sides; set aside.
- In remaining oil, add onions and garlic and cook until slightly browned.
- Add beef stock, tomato paste, cumin and oregano; combine.
- Add ribs back to pot; cover and cook over a light simmer for about 3 hours.
- Allow stock and ribs to cool; remove ribs and place in refrigerator for about an hour. (Strain and skim stock for another use.)
- Preheat the outside grill to medium.
- Remove bones and fat from ribs (this will be easy - you can do it by hand)
- Dredge rib pieces lightly in brown sugar, and 1 TB each of Kosher salt and chile powder.
- Grill until sugar is melted and sticky, about 2 minutes per side.
- Toast sliced ciabatta on the grill.
- Add 1-2 slices of cheese to the bottom slice.
- Top with avocado slices and 2-3 ribs per sandwich (depending on the size of the ribs -- see photo).
- Add desired amount of Spicy Chile Mayo.