Cooking with Karli: Spice up Valentine’s Day with this three-course meal

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KANSAS CITY, Mo. -- Karli Ritter and chef Matt Chatfield are in the kitchen again and looking to spice things up this winter. Check out their recipes for remoulade ranch dressing, Cajun-spiced shrimp salad, red wine braised beef shortribs chipotle chocolate cake.

Remoulade Ranch Dressing


2 cups Ranch dressing (your favorite brand)

1/4 cup fresh lemon juice

3/4 cup mayonnaise

1/2 cup chopped onion

1/2 cup chopped green onions

1/4 cup chopped celery

2 tablespoons chopped garlic

2 tablespoons prepared horseradish

3 tablespoons Creole or whole-grain mustard

3 tablespoons Worcestershire sauce

3 tablespoons ketchup

3 tablespoons chopped parsley leaves

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/8 teaspoon freshly ground black pepper


Combine all ingredients in the bowl of a food processor and process for 30 seconds. This will keep for several days in an airtight container in the refrigerator.


Cajun-spiced shrimp salad


1 1⁄2 teaspoons Cajun seasoning

2  tablespoons olive oil

1⁄2 lb  21-25 ct shrimp, peeled and deveined

1 head Boston Butter lettuce chopped


In a bowl, combine oil and seasoning mixture. Add shrimp; toss until well coated.

Thread shrimp onto skewers or soaked wooden skewers. Reserve remaining oil. Grill for 2 minutes. Turn shrimp; baste with remaining oil. Grill 1-2 minutes longer or until shrimp turn pink. Serve over Tender lettuce greens with desired garnish. 


Chipotle chocolate cake


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10 oz. of semisweet chocolate, roughly chopped

7 tablespoons of unsalted butter, cut into pieces

5 large eggs, room temperature

1 cup of sugar

1/2 teaspoon of cinnamon

3/4 teaspoon of chipotle chili powder

Dash of cayenne pepper

Pinch of salt

Powdered sugar for dusting (optional)


1. Preheat the oven to 350°F. Line the bottom of a 9 ½ inch springform pan with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray (I love Pam for Baking cooking spray, myself).

2. Melt the chocolate and butter together over a double boiler or in the microwave, stirring occasionally until smooth.

3. Whisk together the eggs and the sugar in a large bowl, and then slowly, a bit at a time, whisk in the melted chocolate. Add the salt and spices and taste, adjusting the spices if needed.

4. Pour into the springform pan and bake for 22-25 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack. Dust with powdered sugar and serve.

Red wine braised beef shortribs

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1 tablespoon olive oil
4 ounces center cut applewood smoked bacon, sliced 1/4"
1.5 lbs Beef Shortribs
Kosher salt
Coarse ground black pepper
4 ounces carrots, sliced diagonally into 1/2-inch chunks
1 yellow onion, large dice
2 cloves chopped garlic
2 cups good Pinot Noir or Cabernet
2 cups beef stock
1 tablespoon tomato paste
1/2 teaspoon dried thyme leaves
4 tablespoons unsalted butter at room temperature, divided
4 tablespoons all-purpose flour
1/2 pound fresh mushrooms, quartered

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Season shortribs with salt and pepper. Sear the beef in the hot oil for 1-2 minutes, turning to brown on two sides. Remove the shortribs to the plate with the bacon. Set aside.

Toss the carrots, and onions, salt and 1/2 teaspoon of pepper in the fat in the pan and cook, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute.

Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme.

Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 2 hours or until the meat and vegetables are very tender when pierced with a fork, about 190 degrees F.

In a small sauce pan cook the butter and flour to a paste for 5 minutes to make the blonde "roux".

Thicken the juice from the pan separately to sauce consistency with roux.

Preheat a saute pan over medium heat, add 2 tablespoons olive oil, then add the mushrooms and cook until lightly browned. Add the garnish vegetables and season to taste.

You can serve as a main coarse with Yukon Gold potato Puree, or buttered egg noodles.



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