Good Day Atlanta viewer information August 9, 2019

CMX CineBistro
Short Rib Mac & Cheese, Pickled Chilies

Approx. 6 Portions 
2# Boneless Short Rib
2 TBSP Kosher Salt
1 tsp. Black Pepper, Fine Ground
2 tsp. Ground Cumin
1 TBSP Paprika
1 tsp Granulated Garlic
1 tsp Granulated Onion
1 ½ tsp. Dry Oregano
1 each Yellow Onion, Julienne
3 TBSP Garlic, Minced
¼ cup Vegetable Oil
2 QTS Light Beer
2 cups water

Combine the black pepper, cumin, paprika, granulated garlic, granulated onion and dry oregano together and whisk well to combine.  Separately, use the Kosher salt to coat the raw Short Rib.  Liberally coat the short rib in the dry spice mixture and allow to sit for approx. ten minutes before cooking process.  In a hot deep pot, sear the short rib in the vegetable oil and allow to caramelize.  Add the onions and garlic and stir to coat the veg with the spice and oil.  Deglaze with the beer and add enough water to cover 75% of the short rib.  Cook over low to medium flame for approx. 2 hours, until fork tender.

24 oz. Evaporated Milk
8 oz. Sharp Cheddar, rough chopped
8 oz. Fontina, rough chopped
8 oz. Smoked Gouda, rough chopped
Kosher Salt and Black Pepper to taste

In a stock pot, over a low to medium flame, heat the evaporated milk to a low simmer and add the chopped cheeses in slowly, whisking continuously.  Season to taste.

¼ cup Short Rib, braised
2/3 cup Mac Sauce
7 oz. Cavatappi Pasta, prepared
½ oz. Unsalted Butter, Cubed
¼ cup Cheddar Cheese Curds
2 TBSP Buttered Bread Crumbs
Chopped Parsley to taste
Smoked Paprika to taste
Kosher Salt and White Pepper to taste
Pickled Peppers to garnish

In a sauté pan, heat the mac sauce and heat to a low simmer.  Add the cubed butter and hot pasta and cook together, stirring constantly until fully incorporated.  Season with Parsley, Smoked Paprika, Kosher salt and White Pepper, to taste.  Garnish the dish with Pickled peppers and buttered bread crumbs.