It's Wednesday. So What's Cooking?

Country Style Ribs with Barbeque Sauce, Boiled Potatoes, and Caesar Salad.

When my workload is heavy, I want a dinner so easy it practically cooks itself. This week’s menu does just that.

Country Style Ribs with Barbeque Sauce
Boiled Potatoes
Caesar Salad
Dry White Wine – Pinot Grigio or Chardonnay

Country Style Ribs with Barbeque Sauce
Country style pork ribs preferably on the bone
Chicken stock
Barbeque sauce

Preheat oven to 325°F

Place ribs in an ovenproof dish in a single layer. Pour in about a half inch of stock or slightly more. Cover tight and bake 45 minutes to 1 hour. The time depends on the thickness of the meat.

Do a visual check for doneness. You should not see any pink color close to the bone. REMEMBER – meat continues to cook for a short time after it is removed from the oven.

Serve with your favorite barbeque sauce.

Boiled Potatoes
Red potatoes peeled and quartered 1 per person
Chicken stock
1 bay leaf
Freshly ground pepper to taste
Butter to taste

Add potatoes to a saucepan that holds them comfortable. Pour in stock halfway up the potatoes. Top off with water, covering potatoes by an inch or so. Add bay leaf. Set a lid on top.

You can do up to this point earlier in the day. Leave on the counter or stovetop until you are ready to cook.

Bring to a boil over medium heat. Adjust the lid and heat so the water continues a soft/light boil, but does not spill over. Cook for 15-20 minutes, then test for doneness. A fork will insert easily.

Drain potatoes and discard bay leaf. Sprinkle pepper over potatoes. Add butter. Stir carefully so as not to damage potato shapes.

Caesar Salad for Two
1 egg coddled
1 large glove garlic
½ tsp. Anchovy paste
Freshly ground pepper to taste
½ tbsp. Dijon mustard
½ tbsp. lemon juice, preferably fresh
1 drop white vinegar or as close to as possible
¼ cup olive oil
Romaine lettuce, 3 leaves per person, washed and dried
½ cup freshly grated Parmesan cheese

Remove egg from refrigerator while assembling all the ingredients on your counter.

Bring a small saucepan of water to a boil. Coddle the egg by cooking it for 2 minutes. Rinse under cold water, crack shell and scoop the runny egg into a small bowl. Break up the solid white pieces and lightly mix. Later, you will add some of this to the salad dressing.

In a large glass or wooden bowl, mash the garlic with a spoon and fork into coarse pieces. Rub the sides of the bowl with the oil that has been released.

Add the anchovy, pepper, and mustard. Mix well. Pour in the lemon juice and vinegar. Mix well. Add in ½ – ¾ of the coddled egg. Mix well. Blend in the olive oil until the dressing is frothy.

Tear the lettuce into bit-size pieces over the salad bowl. Toss, then add ¼ cup or so of Parmesan. Toss again. Serve in individual bowls and sprinkle with the remaining Parmesan. Serve immediately.

For a larger salad, adjust proportionally, but do not exceed two eggs.

Have a wonderful remainder of the week and weekend. I'll be back Monday with Vanessa North. Until then...

Bon Appétit!

Sloane Taylor
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