Country Style Pork Ribs

One thing I love is BBQ Ribs, any style, any type meat.  I want to share a recipe with you for the Country Style Ribs I developed.

Seasoned country pork ribs

Step 1: Season your raw product well.  I use salt, pepper, garlic powder and my own blend of BBQ rub. You can use any premixed BBQ seasoning currently available in the spice isle, but I prefer my own.

Season both sides and give it a little rub to get it in the meat.  Place in a pan with sides touching.

Topped and ready to go

Step 2: Add thinly sliced onion to the top of the meat. (See above photo)  On top of the onion, layer canned tomatoes.  I usually use Rotel Diced Tomatoes w/ Green Chilies, but I did not have any today.  I had a can of stewed tomatoes in the cubbard, so that is what I used. To off-set the sweetness of the stewed tomatoes, I added some sliced jalapeno peppers for some zing. Add salt, pepper and powdered garlic to the top.  Give it a drink of beer to help steam in some yumm~e tenderness. If beer offends you, just add plain water to the bottom of the pan

Step 3: Cover with plastic wrap, then foil and cook on 350F for 2 hours. After cooking, remove from oven and carefully remove the wrap and foil.  (Steam will escape, so be careful to avoid getting burned.) Remove the toppings and set aside for later. It  makes and excellent side dish. Add your favorite BBQ sauce to the top of the meat and put back in the oven for 1/2 hour.  I usually like to finish them off at this point on the grill, but did not have one available today.

After 2 hours

Remove toppings and reserve

Yumm~e ness!

Step 4: After 1/2 hour, turn on your broiler and let the sauce caramelize on top of the meat.   This will only take a few minutes, so don't walk away.

Plated and ready to devour

I hope everyone enjoys this recipe.  Don't forget to throw a side of cole slaw in there also. Or some corn on the cob! Potato salad. Macaroni salad. Baked beans. The options are endless. And Yumm~e!

Bruschetta Style Chicken with Garlic-Basil Orzo

This is a  light meal, full of flavor and very satisfying. 

Roasted Chicken
4  6-oz boneless, skinless chicken breasts
1 tablespoon olive or canola oil
Granulated garlic
Rubbed sage
Sea salt & Pepper

Arrange chicken on roasting pan.  Brush with oil and season with herbs.  Roast in oven for 30 minutes at 350F.  Check to be sure chicken is cooked through.  If additional time is needed, reduce heat to 300 and bake another 15 minutes.

Bruschetta Sauce
2 14-oz cans petitie diced tomatoes
1/4 teaspoon olive or canola oil
1/2 small onion, chopped
1 tablespoon fresh basil coarse chopped.
2 cloves garlic, chopped or 2 teaspoon chopped wet garlic (available in cooler section of grocery store)
Sea salt & Pepper, to taste

Put oil and onions in a medium saucepan and saute onions until tender.  Add the remaining ingredients to saucepan and simmer on low heat for half hour, stirring occasionally. 

Orzo
1 cup orzo
1 1/2 cup water
1 chicken bouillion cube
granulated garlic
fresh chopped basil

In a suate pan, over low heat. lightly toast the orzo.  Stir occasionally to evenly toast.  Turn heat to medium high and add water and bouillion cube.  Cover and simmer for 5 minutes, stirring occationally.  Reduce heat to medium and add garlic and basil and simmer 3 more minutes.  Cover and remove from heat until ready to serve.

Plate
Portion out orzo on plate.  Slice breast of chicken and arrange on top of orzo.  Top with Bruschetta Sauce and sprinkle with shredded Parmesan cheese.  Enjoy.

Passion For A Sandwich

One thing I love is a good sandwich. Not just any lunch meat sandwich, but a combination of delicious ingredients that tantalize the mouth and make the tummy happy. Gently toasted and full of good stuff. The toasting makes the sandwich. Use whatever you have to; George Foreman type grill, an electric griddle, or your faithful cast iron skillet. I like to slightly warm most of the ingredients so when I bite in, it’s hot all the way through and satisfying to the senses.

Just about anything that can be combined on a plate, can be placed between two slices of bread. Remember that turkey sandwich at Thanksgiving? Sliced turkey, a little stuffing, cranberry sauce, and replace the mayo with some mashed potatoes, all toasted and served with a side of gravy for dipping. YUMMY!!!! Or turkey and warm apples with sautéed onions and craisins. These are the types of combinations I love to create. My boyfriend even loves a Spaghetti sandwich. Go figure.

So here are a few of my favorites I want to share. May you enjoy them as much as I do.


Cuban Press

Roast pork loin, thin sliced
Deli ham, sliced
Swiss cheese, sliced
Dill pickles, sandwich sliced
Spicy mustard
French bread, diagonally cut
A little melted butter

Take you French bread and cut on an extreme diagonal. Cover each slice with some spicy mustard on the inside and brush lightly with the melted butter on the outside. Layer the pork loin, ham, Swiss cheese, and pickles between the bread. Place it in your grill and close the lid so the sandwich is “pressed”. If you are using a griddle or cast iron pan, place weight on top of the sandwich to get the “pressed” effect.


Reuben

Corned beef, thinly sliced (thin slicing is the key to the flavor of the sandwich)
Swiss cheese, sliced
Sauerkraut
Thousand Island dressing
Rye bread (I use the rye, pumpernickel combination)
A little melted butter

Because of the “messy” potential of this sandwich, I lightly toast the bread first using a regular toaster. It gives some stability to the structure so it doesn’t fall apart in your hands.

Butter both slices of bread on one side. On the other side of one of the slices, spread some Thousand Island dressing. Layer on the corned beef, sauerkraut and Swiss cheese. I warm up the sauerkraut first so it is hot all the way in the middle without burning the bread. Grill on both sides until golden brown.


Classic Caprese Sandwich

Choice of tomato, medium sliced (there are some beautiful heirloom tomatoes available)
Buffalo Mozzarella cheese, sliced
Basil pesto
Capers
Balsamic vinegar
Olive oil
Sourdough or French bread
Sea salt and pepper to taste

Heat olive oil in a skillet. Add tomatoes and capers and heat just until the tomatoes begin to break down. About 2 minutes. Take off heat. Drizzle with a little balsamic vinegar.

Brush oil on each side of bread. On opposite side spread some basil pesto. Arrange mozzarella and tomato/caper mixture on bread, sprinkle with salt and pepper to taste. Toast sandwiches on both sides.

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Check back later for more delicious combinations. Until then, YUMMY YUMMY for your tummy!

A Hearty Meal For Those Cold Days

Bolognese Sauce is an excellent sauce for days when the wind is blowing and the cold is biting through your coat. Bolognese Sauce got its name because it is cooked in the traditional style of Bologna Italy, meaning it depends heavily on meats and cheeses. Production of cured pork products is an important part of the local food economy of Bologna Italy, such as, prosciutto, salami, and mortadella (which is similar to our bologna here in the US). It is a slow cooked meat sauce with vegetables and just a hint of tomatoes. Some recipes call for cream or milk to be added, but that is dependent on the taste of the individual. I prefer not to add the milk product, but the recipe below will show both ways.

Bolognese Sauce freezes well, so save yourself some time and double or triple the batch and freeze the rest for quick dinners on those slow days. You will want to serve your Bolognese Sauce over a hearty pasta like fettuccine or a ravioli, something that will be able to support the heavy sauce.

Bolognese Sauce

1/2 cup chopped pancetta
2 tbsp olive oil
2 tbsp unsalted butter
2 lb ground beef
2/3 cup finely shredded carrot
1 cup finely chopped celery
1/2 cup finely chopped onion
1 tbsp chopped garlic
Sea salt and pepper to taste
1 cup (give or take) red wine - any kind will do, pick one you like
1 can chopped tomatoes, with liquid
1 small can tomato paste
1 cup beef stock

1 pound pasta of choice
Grated Parmesan cheese for the top

1 cup milk, half 'n half or heavy cream, whatever is your preference
Note: You do not have to use the milk product if you do not want to. Traditional Bolognese Sauce does not call for it, but it is a nice addition.


In 3-qt saucepan, heat oil and butter on medium heat. Add the pancetta and cook until the fat has been rendered. In a separate pan, slowly cook the ground beef and salt and pepper to taste, until no longer pink. Drain any fat from the ground beef and add to the saucepan with the pancetta and the pancetta drippings. Add the chopped garlic and cook for about 3 minutes. Add the carrots, celery and onions and saute for 4 minutes. Add the red wine slowly, and using a wooden spoon, get to the bottom of the pan and scrape all the little bits of flavor back into the sauce. Add the can of chopped tomatoes and the tomato paste. Add some of the beef stock. You do not want it to be too soupy.

Simmer on low for about 2 hours, stirring occasionally. The longer and lower you simmer the sauce, the better it is. As it simmers, if it gets too thick, add a little beef stock. Note: If you make a double batch to freeze some, you want to freeze after this step. Thaw when ready and add the milk product if you are going to, when you reheat it.

If you are going to use any milk product in the recipe, add it now. Add a little at a time so you do not make the sauce too wet. Bring back up to heat and serve over pasta. Garnish with Parmesan cheese.

Enjoy!!