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
Twitter
Showing posts with label boiled potatoes. Show all posts
Showing posts with label boiled potatoes. Show all posts
Wednesday, October 17, 2012
Wednesday, September 19, 2012
It's Wednesday. So, What's Cooking?
Sloane’s Stuffed Peppers, Boiled Potatoes, and Corn
Studs and I plant a small vegetable every year. Peppers, broccoli, beans and whatever else appeals to our taste buds. September is exciting because that's when the peppers, (red, yellow, and green) are ready to pick. One of my favorite recipes to make is stuffed peppers. We hope you enjoy it, too.
Sloane’s Stuffed Peppers
Boiled Potatoes
Corn
French Bread
Dry White or Dry Red Wine – Pinot Grigio or Pinot Noir
Sloane’s Stuffed Peppers
6 med – lg peppers in any color you like
1 lb. ground chuck
1 lb. ground pork
¾ cup rice
2 tbsp. olive oil or lard
1 large onion chopped
2 garlic cloves pressed
1 egg lightly beaten
pepper to taste
1 tbsp. parsley
1 tbsp. vinegar
Cut tops off peppers and clean out seeds and ribs. Drop the peppers into a pot of boiling water that completely covers them. Boil briskly for 2 – 3 minutes. Cover the pot, remove it from the heat and set aside for 5 minutes. With tongs or a slotted spoon, carefully remove the peppers from the water and invert onto paper towels to drain.
Cook rice according to package directions but only for 10 minutes. Drain rice in a colander, run cold water over it and set aside.
In a heavy 8-10 inch skillet add the olive oil or lard, heat over medium heat until a light haze forms. Sauté the onions until soft and translucent about 5 minutes. Do not let them brown. Drain well. Add in garlic the last minute of cooking.
In a large bowl combine the ground chuck, ground pork, onion garlic blend, egg, rice, pepper, parsley and vinegar. Mix well, cover, and set the bowl in the refrigerator until you’re ready to complete the recipe.
You can prepare the stuffed peppers up to this point three hours before completion.
Sauce
14 oz. can diced tomatoes
¼ cup white vinegar
1 cup chicken stock fresh or canned
2 tbsp. flour
Preheat the oven to 350˚
Pour ¾ cup chicken stock into a saucepan and heat over medium heat. Pour the remaining chicken stock in a small bowl. Sprinkle in the flour while stirring well with a fork. Whisk this mixture into the saucepan, stirring constantly. Cook over high heat until the sauce comes to a boil. Reduce heat to low, simmer for about 3 minutes, stir in tomatoes with their liquid and vinegar. Heat through. Remove from the heat.
Pour ¼ cup or so of the sauce into an ovenproof baking dish that holds the peppers comfortably.
Spoon the meat mixture into the peppers, forming a small mound on top. DO NOT PACK THEM. Stand them up in the baking dish. Shape the excess meat into medium size balls and lay them between the peppers. Pour the remaining sauce over the meat.
Bake covered 30 minutes. Bake uncovered 10 – 15 minutes longer.
Leftovers freeze great for another meal.
Boiled Potatoes
I’ve discovered Idaho type potatoes make the best mashed or boiled dishes. They cook faster and don’t get that tinge of black when cooked.
1 potato per person
bay leaf or basil
chicken stock
Butter to taste
pepper to taste
Peel the potatoes, rinse and cut into thirds. Drop them into a pot a little less than half filled with chicken stock. Add bay leaf or a small amount of basil. Cover the potatoes chunks with water and a lid. Bring to a boil over medium-high heat. Lower the heat so potatoes continue to cook with a soft boil.
Test with fork after 15 - 20 minutes. It should slide in easily when the potatoes are done.
Drain water and remove bay leaf. If you’ve used basil, most will drain away and that’s okay. You want the flavor more than the leaves. Return potatoes and pot to burner with the heat turned off.
After the potatoes are cooked and drained, add the butter and pepper. Turn with a spatula or spoon to coat well. You’re ready to serve!
Corn
1 can corn I prefer Green Giant Niblets
3 tbsp. butter cut into pats
Drain corn, then pour into micro wave safe bowl. Lay butter pats across the top. Microwave for 3 minutes, stir and serve.
I'll be back Monday with a little more from Paul Stansford. Until then...
Happy eating!
Sloane Taylor
Amazon Author Page
Studs and I plant a small vegetable every year. Peppers, broccoli, beans and whatever else appeals to our taste buds. September is exciting because that's when the peppers, (red, yellow, and green) are ready to pick. One of my favorite recipes to make is stuffed peppers. We hope you enjoy it, too.
Boiled Potatoes
Corn
French Bread
Dry White or Dry Red Wine – Pinot Grigio or Pinot Noir
Sloane’s Stuffed Peppers
6 med – lg peppers in any color you like
1 lb. ground chuck
1 lb. ground pork
¾ cup rice
2 tbsp. olive oil or lard
1 large onion chopped
2 garlic cloves pressed
1 egg lightly beaten
pepper to taste
1 tbsp. parsley
1 tbsp. vinegar
Cut tops off peppers and clean out seeds and ribs. Drop the peppers into a pot of boiling water that completely covers them. Boil briskly for 2 – 3 minutes. Cover the pot, remove it from the heat and set aside for 5 minutes. With tongs or a slotted spoon, carefully remove the peppers from the water and invert onto paper towels to drain.
Cook rice according to package directions but only for 10 minutes. Drain rice in a colander, run cold water over it and set aside.
In a heavy 8-10 inch skillet add the olive oil or lard, heat over medium heat until a light haze forms. Sauté the onions until soft and translucent about 5 minutes. Do not let them brown. Drain well. Add in garlic the last minute of cooking.
In a large bowl combine the ground chuck, ground pork, onion garlic blend, egg, rice, pepper, parsley and vinegar. Mix well, cover, and set the bowl in the refrigerator until you’re ready to complete the recipe.
You can prepare the stuffed peppers up to this point three hours before completion.
Sauce
14 oz. can diced tomatoes
¼ cup white vinegar
1 cup chicken stock fresh or canned
2 tbsp. flour
Preheat the oven to 350˚
Pour ¾ cup chicken stock into a saucepan and heat over medium heat. Pour the remaining chicken stock in a small bowl. Sprinkle in the flour while stirring well with a fork. Whisk this mixture into the saucepan, stirring constantly. Cook over high heat until the sauce comes to a boil. Reduce heat to low, simmer for about 3 minutes, stir in tomatoes with their liquid and vinegar. Heat through. Remove from the heat.
Pour ¼ cup or so of the sauce into an ovenproof baking dish that holds the peppers comfortably.
Spoon the meat mixture into the peppers, forming a small mound on top. DO NOT PACK THEM. Stand them up in the baking dish. Shape the excess meat into medium size balls and lay them between the peppers. Pour the remaining sauce over the meat.
Bake covered 30 minutes. Bake uncovered 10 – 15 minutes longer.
Leftovers freeze great for another meal.
Boiled Potatoes
I’ve discovered Idaho type potatoes make the best mashed or boiled dishes. They cook faster and don’t get that tinge of black when cooked.
1 potato per person
bay leaf or basil
chicken stock
Butter to taste
pepper to taste
Peel the potatoes, rinse and cut into thirds. Drop them into a pot a little less than half filled with chicken stock. Add bay leaf or a small amount of basil. Cover the potatoes chunks with water and a lid. Bring to a boil over medium-high heat. Lower the heat so potatoes continue to cook with a soft boil.
Test with fork after 15 - 20 minutes. It should slide in easily when the potatoes are done.
Drain water and remove bay leaf. If you’ve used basil, most will drain away and that’s okay. You want the flavor more than the leaves. Return potatoes and pot to burner with the heat turned off.
After the potatoes are cooked and drained, add the butter and pepper. Turn with a spatula or spoon to coat well. You’re ready to serve!
Corn
1 can corn I prefer Green Giant Niblets
3 tbsp. butter cut into pats
Drain corn, then pour into micro wave safe bowl. Lay butter pats across the top. Microwave for 3 minutes, stir and serve.
I'll be back Monday with a little more from Paul Stansford. Until then...
Happy eating!
Sloane Taylor
Amazon Author Page
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