Babyback Ribs
gardenguru1950
17 years ago
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gardenguru1950
17 years agolast modified: 9 years agoovenbird
17 years agolast modified: 9 years agoRelated Discussions
Spare Ribs
Comments (23)I'm a good sport about failed meals, as long as it's not a party or family function. So here are my Greek ribs. I started marinating them an hour before cooking. Noticed that the recipe called for baby back ribs which are more tender, so I decided to pre-bake my spare ribs in a 300 deg oven, sealed in foil for an hour before throwing them on a hot grill. Was pleased (grossed out?) to see all the rendered fat in my foil packet. Put them on a hot grill, a few mintutes later DW came home and asked if the house was on fire. No it wasn't, but the grill was. Shut down the grill, moved the ribs to the side, shuffled them around to avoid flames but nowhere was safe. 15 minutes post shut-off, the result of 3+ lb ribs is pictured below. DW is eating some crappy pasta leftover dish. I'm debating between Chinese, crackers, or bed. My belly could probably stand bed. I am, LOL. Guess it's time to clean the grill. Haven't had a major flare-up in a while, so I guess this was just an accident waiting to happen....See MoreWhat's For Dinner? #273
Comments (100)I really should eat before I go to work but I was worried I didn't have an appetite. This thread solved that problem!! Love those red depression glasses Kathleen. And that chocolate rose Marigene! And the basil pic Sharon! I almost never post or read here because my average dinner is: a handfull of corn chips and a hunk of cheese, or canned tomato soup and grahmn crackers, or whatever looks good at the canteen at work. But this weekend, due to furious poofing, I cooked up a storm and I just have to brag. I made cherry yogurt bread that gave me fits last time due to not rising. This time it over rose and then collapsed. It's still yummy and edible though. I cut down on the salt from the recipe which I think was my big mistake. I made root vegetable gratin from the Cook's Illustrated Cover and Bake cookbook, which was good but way too rich for my taste. It featured potatoes, parsnips and carrots. I even cut down on the cheese and cream called for, and it was still too rich. I am going to experiment with the idea of a gratin a little more and see if I can come up with a lighter version that I still like. The best cooking adventure was poofed morroccan chicken that I made to use up some leftover mulled wine. It was red wine spiced with cinnamon, cardamon and cloves. Not enough to make it worth drinking. But I combined it with a tsp. corriander, cumin and paprika and some garlic and put it in the crockpot with some skinless chicken thighs, sweet potatoes and onions. Yum deluxe! I made a gravy with the juices left in the pot, to which I added more curry powder and a generous dash of hot paprika and some lemon juice. I also added fried green peppers and a half a leftover apple. Served with cous cous and sweet and sour stir fried chard that used up some oranges that were way past eating prime but supplied the "sweet" juice for the sweet and sour. I am having it all as leftovers for lunch today. The only problem was the potatoes got way overcooked. The Cook's Illustrated book said to put them on the bottom of the crockpot, closer to the heat, but that was way off base. The sweet potatoes cooked faster than the meat. Best to mix I think. I sure wish Penzeys sold a moroccan spice blend. I sure wish I knew how to spell Morocco!...See MoreThunder Thighs
Comments (15)chase, I made the mac 'n' cheese with 1/2 cup butter & 1/2 cup flour for the roux. Then added one can non-fat evaporated milk, had a touch of heavy cream I wanted to use up so I added that, and then added whole milk to make a total of 4 cups. To the sauce, I added a 1 lb. block of cheddar (grated); 8 ounces pepper Jack (grated); 3 slices Velvetta; and a small tub of marscapone & a full teaspoon of black pepper. For the pasta, I used Bionaturae organic 100% Whole Wheat Chiocciole. It's an Italian pasta that we love. I like the Chiocciole for mac 'n cheese because the large, ribbed macaroni-esque pieces hold a lot of cheesy sauce! Poured the mixture into a regular stoneware baking dish & topped with about 1/4 cup extra grated cheddar. Then, into the smoker it went...uncovered. It was smoked at 210 degrees for 90 minutes. It developed a beautiful top color...scared me at first...I thought it was crunchy burned. It wasn't. Just smoked. OMG, this is by far the best mac 'n cheese I've ever eaten. About the ribs...the dry rub was spicey hot from the ancho & red pepper flakes. The sauce was sorta sweet & sour. The first bite gave you the sweet/sour from the Thunder Thigh glaze then the heat kicked in...a beautiful combination with neither overpowering the other. That BBQ sauce is going to be a standard here. I'm going to make it by the cauldron! This summer, I'm going to smoke tomatoes, mozzerella, & basil drizzled with olive oil. We're going to have so much fun with the smoker! /tricia...See MoreWhat's for Dinner #279
Comments (50)Great looking meals everyone. Especially loving the different salads everyone is making. Marigene, You've been cooking up a storm as usual. All of it looks wonderful, but I'd really love a piece of that chocolate cake. Stacy, I just want to grab a fork and dig right into those pasta and veggies! Kathleen, great looking food and wonderful place settings. Ann, you've also been busy in the kitchen, and I'd take any one of your meals as they all look wonderful. Lucky find on the brisket. I never see it in stores here. Always have to order it. Dinners the last couple of nights were braised blade steaks with mushrooms and onions, roasted potatoes, braised green and yellow beans with tomatoes and a salad. Crispy chicken, zucchini pancakes with feta and herbs in them,(they were really good),greek salad and roasted cauliflower. Last night was mediterranean snapper, smashed baby potatoes, crispy zucchini coins, lemon garlic broccoli and a wonderful tomato tatin, wich was like an upside down tomato tart. Tomatoes were baked in a quiche pan, then topped with goat cheese and herbs. A puff pastry sheet was spread with artichoke truffle spread, and then inverted on to the tomatoes. Baked until pastry was puffy and brown and then inverted onto a plate, so the puff pastry topping, becomes the crust. Very yummy! Dixiedog here is the recipe for the halibut corn chowder. Adapted from Karen Barnaby's The Passionate Cook Halibut, Corn and Cheddar Chowder 6 tbsp unsalted butter 1 c finely chopped onion 1 c finely chopped celery 3 tbsp flour 2 tsp smoked paprika 3 c chicken stock 1/2 c finely chopped red bell pepper 2 cups homogenized milk salt and fresh ground black pepper 1/2 tsp dried thyme 1/4 tsp lemon pepper 2 lbs boneless skinless halibut cut into bite sized pieces 1 c corn kernels 1 c cut up broccoli 1 c shredded sharp cheddar cheese 1 tbsp minced parsley 1 tbsp minced chives In large pot over med heat, melt the butter and add onion and celery and cook til softened. Add in the flour and paprika and cook stirring for one minute. Slowly whisk in the broth until smooth. Bring to a boil, then turn down the heat to a simmer. Add the red pepper and broccoli and thyme and cook stirring frequently for ten minutes. Add in the milk and bring to a simmer. Season with the salt, lemon pepper and fresh ground black pepper. Add in the halibut and corn. Simmer five to ten minutes or until the halibut is cooked through. Stir in the cheese, parsley and chives and serve immediately. Serves 6-8. Shelley...See Moreannie1992
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