Sticky Ribs
 

Gotta post photos or it didn't happen.................these huge short beef ribs are decadent, "retched excess" is a good place to start to describe.............tender way beyond mere mortal "melt in your mouth".


Side Burner and Dutch oven on BBQ.


Full Recipe:

Sticky Five-Spice Short Ribs Recipe : Aida Mollenkamp : Food Network



condensed recipe version of how I tweaked it.



soaked huge beef short ribs in coke for 2 hours.

smoke ribs over heavy hickory smoke for 30 minutes, then dry rub them with lotsa Chinese 5 spice.



Sear 1-2 minutes each side in cast iron Dutch oven.

add ~3 cups liquid sherry/ginger/brownsugar/garlic/cilantro/soy sauce.


Cover, simmer ~1.5 hours reducing glaze to a sticky bliss.


Served with a Watermelon/Cucumber/red onion / Hoisin sauce salad with salted peanuts, and BBQ grilled corn on the cob.




hope ya'll aren't drooling too much and making a mess of your keyboard.





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In the fridge I've got a rack of babyback ribs for this weekend, planning on low and slow dry rubbed full rack till the point that the bones can be pulled right out, then you lay the whole rack of now boneless ribs onto a full loaf of toasted garlic bread, cross-slice and serve with maybe some slaw inside for crunch.









:D

Wow, that sounds delicious.

that sounds like something that elvis would come back for.

One of our favorite lunch joints .. fresh garlic ahi for about $15

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Felt like baking today. Made pie dough, then a sausage and veg filling, and finally mashed potatoes on top. Shepherds' Pie! Although I topped it with shaved Parmesan cheese for a more substantial crust, so it isn't very authentic. One of the better meat pies that I've made.

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A couple days ago, I was given an albacore tuna loin so I made improvised sushi. The rolls are sweet rice, not sushi rice, which caused all sorts of problems when it came to slicing. The rolls were filled with a slightly spicy tuna hash, carrot, apple, cilantro, and garnished with wild rice. The bulk of the tuna was seared and plopped onto the rolls, with a sauce. Everything was hard to slice, I had to tightly wrap both the roll and the fish with plastic wrap and slice through the plastic. Then the rolls were too fragile to pick up (that's the problem with using sweet rice) so this became a dish eaten in bits with chopsticks, not "sushi" at all.

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Making some Cucumber Melon soup......let's get started.....

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another high school dropout

Fresh Caught Halibut steaks.

sectioned into fist sized hunks, wrapped in warm 1/2 cooked bacon, pin with toothpick. Dust with garlic powder and light herb Italian seasoning with olive oil drizzle. topper of grated cheese variety


key technique, put into cup cake tin, and lets each halibut bit simmer in all their heavenly nectar

bake.

eat.


sigh with Bliss sucking up every ounce of juices and loiter before you swallow



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I really like the braise in muffin tin idea. I'm going to steal it.

Made carrots tonight. These are purple carrots. Cooked in butter, mirin, sugar which became a glaze.

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braise in cup cake tin also works excellent with moist chicken thighs.

Clam Chowder

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That's the way I do it.
There must be a YouTube video about EVERYTHING. :)

Jambalaya
 

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A friend of mine gave me some Andouille that he made...

So I was compelled to make some Jambalaya!!!

Very good!!!..... Andouille from my friend, tomatoes, garlic and peppers from my garden... and a chicken from a Kosher Butcher in Merrick.. Im not a big fan of shrimp so I skipped the local fishmonger..

Burp....


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Jambalaya doesn't normally have shrimp.

But it's killer with 'em. Or crawfish tails.

Carter

SOMEBODY please post a killer gumbo recipe, browning the flour for the rue is so key for a nice dark brown bowl of heaven. sausage and crispy chicken nuggets, white pepper and cayenne, oh yeah!


Sigh, my local Creole place closed up several years ago after a strong 10-15 year run. I even took cooking classes there.

Make this one:

Chicken and Smoked Sausage Gumbo with White Rice Recipe : Emeril Lagasse : Food Network

Perhaps...

I transmogrified a recipe from Emiril and Paul Prudhommes recipe along with a local restaurants cook book... The Bayou... most every recipe I checked had shrimp..

I'm not a big fan of mudbugs, and the shrimp that were available at the market around here now are the imported from SE Asia, tiger shrimp raised in there own cesspool kind... so I skipped, and any mudbugs I would be able to get locally are frozen..

Leftovers tonight...Jambalaya is one of those dishes that often tastes better the next day.

;)

+1, a lot of stuff taste better the next day as flavours "leaks" out and homogenize into one killer whatever the stuff was http://forums.pelicanparts.com/support/smileys/chef.gifhttp://forums.pelicanparts.com/suppo...ys/lickout.gifhttp://forums.pelicanparts.com/suppo...leys/pint1.gif

I make mine based on a recipe from Emeril (from years ago, no link). I use shrimp and Andouille, but I won't use the farm raised variety of shrimp, used to but never again. Our local Shop-Rite always has nice wild caught never frozen shrimp, and reasonably priced. Great flavor, and you're not eating the **** that they were raised on.

And it's always better on the second outing.

A Malay chicken curry simmering. Those are roti breads and the vino is Lake Hayes pinot noir.

The Malay chicken curry is a minor addiction I enjoy :)

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