Grilled Short Ribs with Sesame-Chipotle Romesco

Grilled Short Ribs with Sesame-Chipotle Romesco is a new recipe in the Ample Bites grilling portfolio. The tangy romesco sauce highlights the beef without being overpowering. Serve along side a baked potato or Sweet Potato and Apple Latkes.


Grilled Short Ribs with Sesame-Chipotle Romesco
(Adapted from recipe courtesy of, June 2015)

Makes 6 servings

2/3 cup unsalted, roasted almonds
2 Tbsp toasted sesame seeds
2 cups roasted red peppers from a jar, drained
3 canned chipotle pepper, in adobo, seeded
4 Tbsp sherry vinegar
3 lbs boneless beef short ribs (roughly 1 1/2-inch-thick)
Kosher salt
Freshly ground black pepper

Pulse almonds and sesame seeds in a food processor until finely chopped. Add red peppers, chiles and vinegar and puree until well-combined; season romesco with salt.

Prepare grill for medium-high direct grilling. Season ribs with salt and pepper and toss with 2/3 cup of the romesco. Set remaining romesco aside for serving. Grill the ribs, turning occasionally, until charred on all sides, about 8-10 minutes for medium-rare.

Let ribs rest for 10 minutes. Slice against the grain and serve with the reserved romesco.

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Sweet Potato and Apple Latkes

Sweet Potato and Apple Latkes are a sweeter version of the traditional potato pancake. Serving these latkes with a chipotle-laced sour cream results in a spicy-sweet treat.


Sweet Potato and Apple Latkes
(Adapted from recipe courtesy of, 2015)

Makes about 4 servings

1 cup peeled and shredded Granny Smith apple
3 cups peeled and coarsely shredded sweet potato (about 1 pound)
2 Tbsp finely chopped yellow onion
1/3 cup all-purpose flour
2 finely chopped fresh basil
1/2 tsp smoked paprika
Kosher salt
Freshly ground black pepper
1 large egg
Canola oil for frying

In a clean dish towel, add apple and squeeze until excess liquid is released. In a medium bowl, combine apple, sweet potato, onion, flour, basil paprika and season generously with salt and pepper.

Create patties from 1/4-cup scoops and add to fryer in batches cooking at 325F until golden brown. Remove to a wire rack over a paper towel-lined rimmed baking sheet. Re-season the latkes with salt immediately after coming from the fryer. Serve warm with a sour cream.




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