Preheat your oven to 325°F (160°C). Season the short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.

Sauté Vegetables

In the same pot, add chopped onion, carrot, celery, and garlic. Sauté until softened, about 5 minutes.

Braise the Ribs

Return the short ribs to the pot, add beef broth, sherry, thyme, and bay leaves. Bring to a simmer, cover, and transfer to the oven. Braise for 3 hours or until the meat is tender.

Scallion Corn Bread Pudding

Mix Ingredients

In a large bowl, combine crumbled cornbread, milk, eggs, chopped scallions, cheese, salt, and pepper. Mix until well combined.

Bake the Pudding

Pour the mixture into a greased baking dish. Bake at 350°F (175°C) for 30-35 minutes until set and golden brown.

Sherry Braised Collard Greens

Sauté Onion and Garlic

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté for about 5 minutes.

Cook Collard Greens

Add chopped collard greens, sherry, chicken broth, red pepper flakes, salt, and pepper. Simmer for 20-25 minutes until greens are tender.

Jalapeno Jam

Cook the Jalapenos

In a saucepan, combine chopped jalapenos, sugar, and apple cider vinegar. Bring to a boil, then reduce heat and simmer for 10-15 minutes.

Add Pectin

Stir in pectin and cook for an additional 5 minutes. Pour into sterilized jars and cool.

Crispy Onions

Prepare Onions

In a bowl, mix flour, salt, and pepper. Dredge the thinly sliced onions in the flour mixture.

Fry the Onions

Heat oil in a deep pan and fry the onions until golden brown and crispy. Drain on paper towels.