Fig-Mushroom-Onion Stuffed Squash and Beef Short-Ribs

Sometimes the beauty of a meal is belied by the photo as in the above rendition of what will likely come to be known as "The Best Thing I've Eaten This Week, This Month, This Year."

Fresh figs are uncommon in Minnesota, and on the rare occasion when I can score a handful that aren't shrivelled and sad I gladly cough over my pennies (recently priced at $20 a pound, I purchased only two small but perfect fruits).  Pricey also are short-ribs, which meant that last night's dinner was a one-shot risk.  Thankfully I was up to the challenge.  The recipes below serve 2.

Port Braised Short-Ribs
3-4 beef short ribs, generously salted and peppered
1 cup Tawny port
2 cups chicken stock
Generous shake of soy sauce
Garlic and tomato paste (about 1-inch each from a tube)
Olive oil

Preheat oven to 350.

Bring a heavy pan to high heat; add a few tablespoons olive oil.  Brown seasoned beef on each side.  Add port, stock, soy, and pastes to pan; cover and bake 2 hours.  Check pan to make sure there is still liquid; add more if needed.  Return covered pan to oven and lower heat to 325.  Cook additional 2 hours.

(An alternative cooking method is to add browned beef and port, stock, soy, and pastes to Crockpot.  Cook on high 2 hours; turn to low and cook additional 2-3 hours)

Remove ribs from cooking liquid; add bones to stock and reduce over medium heat by at least half.  Place uncovered ribs in 350 oven while reducing.  Remove bones and finish stock with a cold pat of butter.

Fig-Mushroom-Onion Stuffed Carnival Squash
Half of one red onion, sliced thin
Tablespoon each butter and olive oil
Dash of red wine or vinegar
1 Carnival squash, halved and seeded
2 cups baby Portabellos, quartered
2 fresh figs, stem removed and halved
1/2 cup chicken stock
Salt, pepper, sugar

Caramelize onions over very low heat with butter, olive oil, wine, salt, pepper, and sugar.

Meanwhile, season squash, rub meat with olive oil, and roast cut-side down in 325 oven during the last hour and a half of short-ribs cooking time.

When onions are done, remove them from the pan; turn heat up and add mushrooms (if pan is dry you can add a bit of olive oil); salt and pepper and saute until mushrooms begin to release their liquid.  Remove mushrooms and set aside with onions.  Add chicken stock and deglaze pan.  Poach figs for 5 minutes in stock; add onions and mushrooms.

Remove squash from oven; stuff with mushroom-onion-fig mixure and return to oven with ribs while making rib reduction.

Serve everything with a generous portion of the reduction.