Barbeque Beef Ribs

Tags

barbeque, BBQ, beef, food, lemons, main dish, meat, onions, ribs

My grandmother is an excellent cook. One of her best and our favorite dishes is barbeque beef ribs. They are tender, ridiculously flavorful, and are amazing when served with mashed potatoes. Though it is doubtful you will have leftovers, they are even better on the second day.

Barbeque Beef Ribs (from my grandmother’s recipe collection)

• 3 to 4 pounds beef spare ribs, cut into pieces (bone in or out, your preference)
• 1 lemon, sliced
• 1 large onion, thinly sliced
• 1 cup ketchup
• 1/3 cup Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon salt
• 2 dashes Tabasco sauce
• 2 cups water

Preheat oven to 450°. Place ribs in glass 9×13 inch pan lined with foil, meaty side up. On each rib, place a slice of lemon and onion. Roast for 30 minutes. Combine sauce ingredients; bring to a boil, then pour over ribs. Continue baking at 350° until tender, about a hour, while basting ribs with sauce every 15 minutes. Makes 4 servings.

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Herb and Citrus Roasted Chicken

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chicken, citrus, easy, gluten free, herb, meat, oven, quick, roasted

Busy fall weekends full of football and pumpkin patches and hiking through the leaves needs a quick main dish that required only a bit of prep for a lot of flavor. This recipes gets you there…

Herb and Citrus Roasted Chicken (from the Comfort of Cooking)

• 1/4 cup olive oil
• 4 cloves of garlic, minced
• 2 tbsp sugar
• 2 whole lemons, one juiced and one sliced
• 2 whole oranges, one juiced and one sliced
• 1 tbsp Italian seasoning
• 1/2 tsp paprika
• 1 tsp onion powder
• 1/4 tsp crushed red pepper flakes
• Kosher salt and freshly ground pepper, to taste
• 4 lbs of chicken thighs (leave the bones and skin intact)
• 1 medium onion, thinly sliced
• 1 tsp dried thyme
• 1 tbsp dried rosemary
• Chopped fresh herbs), for garnish

Preheat oven to 400 degrees F.

In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.

Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.

Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired. Serves 8.

Vietnamese Grilled Lemongrass Pork Chops

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food, grilled, lemongrass, meat, pork chops, summer, Vietnamese

Prior to this recipe, I had never used lemongrass. It smelled like Pledge to me. But this recipe drew my attention. It was so simple and tasty. I made sure to leave a bit of the marinade pulp on the chops. It browned and caramelized very nicely and added an extra pop of flavor. MMMM!!! You will love this recipe!

Vietnamese Grilled Lemongrass Pork Chops (adapted from Viet World Kitchen)

• 4 pork chops, bone-in, about 1 inch thick
• 3 tbsp sugar
• 3 tbsp garlic
• 3 tbsp shallot
• 1 1/2 stalks lemongrass, trimmed and roughly chopped
• 1/2 tsp fresh ground black pepper
• 1 1/2 tbsp dark soy sauce
• 2 tbsp fish sauce
• 2 tbsp olive oil

Using a mini food processor, pulse the sugar, garlic, shallot, and lemongrass to a mince-like texture. Add the pepper, soy sauce, fish sauce, and oil, and process to combine well.

Place the pork chops in a large zip-lock bag, and pour the marinade to coat. Squish the marinade around to coat the pork chops evenly. Refrigerate for at least 6 hours, up to 24 hours. Allow the pork chops to rest at room temperature, about 30-45 minutes, before grilling. Grill over medium heat for 4 minutes on each side or until cooked through. Makes 4 servings.

Spice Rubbed Baby Back Ribs

Tags

baby back ribs, food, grilling, main dish, meat, pork, Southern

After a lot of thought, I have decided to schedule my posts instead of posting when it is convenient. Typically I aim for a daily post but lately it seems I have failed miserably at this. So much has been going on. Lots of work stuff, my aunt’s wedding, a trip out of town. I just haven’t been cooking like I normally would. For the sake of consistency, I am going to try to post Tuesdays, Thursdays, Saturdays and Sundays. Of course, I will post more frequently if I do a week of themed posts like Bacon Week or NOLA Week. And if I am off on vacation and cooking up a storm, I’ll be sure to post all the fun.

Dear readers, any thoughts or feedback about this or anything else? I want my readers to be happy!

Spice Rubbed Baby Back Ribs (a variation of this TasteFood recipe)

• 1/8 cup granulated sugar
• 1/8 cup dark brown sugar
• 1 tbsp salt
• 1 tbsp freshly ground black pepper
• 1 tbsp paprika
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1/2 tbsp cayenne 
• 2 racks baby back pork ribs

Preheat oven to 200 degrees. Combine all of the rub ingredients together in a bowl and mix well. Rinse and pat ribs dry with a paper towel. Rub the spices all over the ribs on both sides, coating well. Bake in oven for 3 hours. Prepare grill for low to medium heat. Grill until the meat darkens and the fat starts to get crispy. (I did low and slow for about 30 minutes so that that the smoky flavor would really get into the meat.) Serves 4. 

Onion Crusted Pork Tenderloin

Tags

food, garlic, main dish, meat, onion, pork, rosemary, tenderloin

Periodically I get stuck in a rut. I tend to use an ingredient like crazy then totally forget it exists. I have been using a lot of chicken as of late and very little pork. After the delicious pork tacos the other day, I was reminded of just how awesome pork is. So here is another great recipe embracing the beauty of pork.

Onion Crusted Pork Tenderloin 

• 1 tbsp olive oil
• 1 1/2 lbs pork tenderloin
• 1 Tbsp butter
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 Tbsp chopped fresh rosemary
• Salt and pepper to taste

Preheat the oven to 400 degrees. Add olive oil to an over-proof saute pan (I used a Dutch oven) over medium-high heat. In a saute pan, over medium-high heat and add butter, onion, garlic, and rosemary. Cook until onions are softened, about 3 minutes. Add garlic and cook for 1 minute. Remove from heat. Rinse the tenderloin and pat dry. Season liberally with salt and pepper and place pork in pan. Pour shallot mixture over the pork. Roast until a thermometer placed in the center of the meat registers 155 degrees, about 20 minutes. Remove the pork from oven and let rest in the pan for 5 minutes. Slice tenderloin and garnish with additional rosemary.

Shredded Pork Tacos

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food, gluten free, main dish, meat, Mexican, pork, tacos

Mexican food is the best food ever. If I was ever on death row (god forbid!!), I would pick Mexican food as my last meal… With a load of guacamole and a good Corona with two limes. Can you have alcohol in prison if it is your last meal?! I digress. The pork in these tacos is that mentioned in yesterday’s post – A Slow Roasted Pork Shoulder.

Shredded Pork Tacos

• Shredded pork
• 1 avocado, sliced
• Fresh cilantro
• Salsa verde
• Shredded cheddar cheese
• Corn tortillas, steamed or fried

Fill each corn tortilla with pork, avocado, cilantro, salsa, and cheese. Serve with more salsa or sour cream.

A Slow Roasted Pork Shoulder

Tags

food, meat, oven roasted, pork, shoulder, spiced

It is going to be a long work week. I need plenty of left overs so we can make it through the week without eating junk. I don’t this tomorrow’s recipe – Shredded Pork Tacos – will count as junk.

A Slow Roasted Pork Shoulder (thanks to Meatballs and Milkshakes)

• 1 pork shoulder (approx 5 lbs)
• 2 tbsp salt
• 1 tbsp ground pepper
• 1 tbsp cumin
• 1 tbsp coriander
• 1 tbsp cayenne
• 1/4 cup brown sugar
• 4 sprigs of rosemary
• 6 garlic cloves, microplaned

Combine the spices, brown sugar, and garlic together. Score the skin through the fat layer but not into the meat in about a 1 inch cross-hatch. Rub the spice rub all over the pork shoulder, making sure to get inside the cuts. Place the shoulder into a baking dish with some of the rosemary sprigs below. Add a couple on top and a couple extra whole garlic cloves if you want. Place in a 350 degree oven for 4-5 hours, until the meat is tender and you can pull it apart with a fork. The skin should be crispy and the meat moist.

Mushroom and Pecan Stuffed Pork Chops with Vermouth Sauce

Tags

food, gluten free, main dish, meat, mushroom, pecan, pork chops, vermouth

These pork chops look and taste fancy but are super easy to prepare. I spent a total of 30 minutes max on this dish. It is definately for when company comes unexpectedly. I will definately be making this on a regular basis, even if company is not coming.

 

 

 

 

Mushroom and Pecan Stuffed Pork Chops with Vermouth Sauce

• 3 thick cut pork loin chops
• Salt and freshly ground black pepper
• 1/2 onion, minced
• 1 garlic clove
• 6 ounces fresh mushrooms, sliced
• 1/4 cup pecans, chopped
• 2 tbsp roughly chopped fresh Italian parsley leaves
• 1/2 cup dry vermouth
• 1 tablespoon unsalted butter
• Olive oil

In a small skillet, saute mushrooms, pecans, onions, garlic in the oil until mushrooms are tender. While they are sauteing, use a sharp knife to make pockets into the chops. When mushroom mixture is done, stir in parsley and allow to cool. When cool enough to handle, stuff into pork chops. Season each side with salt and pepper.

In heavy bottomed, non-stick skillet, add olive oil to skillet. Fry stuffed chops until brown on each side and cooked through. Add butter and vermouth to the pan and deglaze. Continue to cook until the liquids in the pan begin to thicken a bit, approx 2 minutes. Be sure to serve the chops with the pan gravy. It is tasty!!!!

A Healthier Chicken Parm?

Tags

chicken, food, healthy, Italian, meat, parmesan

It is possible. You just have to be willing to let go of the breading… Let it go!!! It’s not worth it. Just a few gummy bread crumbs that add very little flavor. You know you don’t need that.  (For full disclosure, I should point out that a good chicken parm does have a gorgeous, flavorful crust.) Instead of all those carbs, I have replaced them with a huge POW! of flavor.

Healthier Chicken Parmesan

• 2 chicken breasts, pounded thin
• 4 garlic cloves, microplaned
• 1 tsp fresh rosemary, diced
• 1/2 tsp fresh thyme
• 1/2 small onion, diced
• Salt and pepper to taste
• Oil for frying
• 1 to 2 cups of shredded mozzarella cheese
• 2 cups prepared spaghetti sauce
• Cooked pasta

In a skillet, combine oil for frying with garlic, rosemary, thyme, and onion. Saute spices until fragrant. Add in chicken; fry on each side for 2 minutes. In a 9×13 pan, spread 1/2 cup of spaghetti sauce. Top with chicken. Pour remaining sauce over chicken. Top with mozzarella cheese. Bake on 350 degrees until cheese is browned and bubbly. Serve over pasta. Top with more cheese if desired.

Sweet and Sticky Baked Drumsticks

Tags

Asian, baked, chicken, drumsticks, food, meat, sticky, sweet

When I first saw a  photo of this chicken by The Novice Chef, I was amazed by how appealing it looked. I am not normally a drumstick fan. They are gristly and too hard to eat. Though her photos are way better than mine, I was pleased with the results. I can imagine that most small children and adults with discerning tastes will appreciate this recipe.

Sweet and Sticky Baked Drumsticks (thanks to the Novice Chef!!)

• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1/4 cup light brown sugar, packed
• 2 tablespoons low-sodium soy sauce
• 3 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon fresh cracked black pepper
• 6 chicken drumsticks, about 1.25 pounds
• 1 tablespoon sesame seeds, lightly toasted
• a few pinches chopped fresh parsley

In a medium bowl, whisk together balsamic vinegar, honey, brown sugar, soy sauce, garlic, ginger and cracked black pepper. Pour into a large ziplock bag and add chicken drumsticks. Shake to coat chicken and refrigerate for 8 hours, or overnight, giving the bag a shake whenever you think about it.

Preheat oven to 400°F. Line a rimmed baking sheet with foil and place a Cooling Rack on top.

Remove the chicken from the bag, reserving the marinade, and place the drumsticks on the rack. Bake the drumsticks, on the middle oven rack, for 25 minutes.

While the chicken is baking, place the leftover marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.

Remove drumsticks from oven (after first 25 minutes of cooking) and heavily coat with the thickened marinade, using a silicone pastry brush. Return to the oven and cook for 10 more minutes. Coat the drumsticks again and return to oven to cook for 5 more minutes, or until an internal temperate of 160°F is reached.

Coat the drumsticks one last time, with any remaining sauce, and sprinkle with sesame seeds and parsley. Serve immediately.