Beef and Mushrooms, perfect combination!

And we have a winner! This one they loved. All of them! Miss Picky? She loved it. And the Big Kid, who once asked when my "cream sauce" stage would be over, even he liked it!

Beef and Mushroom Stroganoff
Original recipe from EatingWell - The EatingWell Healthy in a Hurry Cookbook 
Source: Cindy5_NY
Printable Recipe

2 teaspoons plus 1 tablespoon canola oil, divided
1 pound flank steak, trimmed
1 pound cremini mushrooms, cleaned, stemmed and thinly sliced
1 large onion, sliced
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons all-purpose flour
1 14-ounce can reduced-sodium beef broth
2 tablespoons cognac, or brandy
1 tablespoon red-wine vinegar
1/2 cup reduced-fat sour cream (I used regular sour cream)
4 tablespoons chopped fresh chives, or parsley

Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.

Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in the broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.

Serve with egg noodles or mashed potatoes!

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A Seasonal Cookie! Autumn means Mallomars!

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Roast Chickens with Black Pepper and Maple Glaze

I finally made the little chicken that was defrosting in the frig. But it's been a busy time lately and I finally managed to roast it, but then I put it in the frig and didn't get back to it until the next day. Story of my life, rushing, and not getting to cook what I wanted to so many times, but this time I didn't have to chuck it!  I knew if I cooked it ahead, I'd be able to use it for dinner the next day. Fully cooked the morning before, nice and moist if you roast the chicken with an orange (or a lemon) in the cavity.

Then the next day, I just roasted butternut squash chunks, with some teeny, tiny potatoes and sliced onions in a Maple-Black Pepper glaze. When the vegetables were pretty much fork tender, I put the roasted chicken on top and then heated the whole thing up in the oven. Basted the chicken a few times with the Maple-Pepper glaze and it turned out fantastic. It's sweet, pretty sweet, but a really nice dish. This one we'll have again. Click the link if you want to see the way it was prepared in Food and Wine magazine!

I got the wishbone, but I'm not telling what I wished for.

Roast Chicken with Black Pepper and Maple Glaze
Source: Food and Wine, April 2004 - recipe by Maria Helm Sinskey
adapted There's Always Thyme to Cook
Printable Recipe

3 tablespoons unsalted butter
1/2 cup pure maple syrup
coarsely ground pepper
2 medium onions, halved lengthwise and thinly sliced crosswise
2 teaspoons extra-virgin olive oil
salt
1 large chicken or 2 small ones
1 small orange, poke holes in it with a fork
small potatoes and butternut squash chunks (optional)

Preheat the oven to 350°. In a small saucepan, melt the butter with the maple syrup and 2 teaspoons of coarsely ground pepper. Remove the glaze from the heat. (or you can just pour the syrup and dots of butter in the pan with the onions and stir it a couple times while they roast!)

On a large heavy-duty rimmed baking sheet, toss the sliced onions with the olive oil. Season the onions with salt and pepper and spread in an even layer. Season the chicken inside and out with salt, put the orange in the cavity, then arrange the chicken on top of the onions. Loosely tie the chicken legs together with kitchen string.

Roast the chicken for about 60 minutes at 350°. Brush the chickens all over with half of the maple glaze and continue roasting them for 1 hour longer. Increase the oven temperature to 425°. Generously brush the chicken with the remaining glaze and roast until the cavity juices run clear and the chickens are nicely browned.

Transfer the chickens to a platter and let rest for 10 minutes before carving. Pour the onions and pan juices into a large glass measuring cup and skim the fat from the surface. Season with salt and pepper and serve with the chickens.

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Zucchini Spaghetti?

Last week I was playing around with the julienne slicer, and didn't snag one fingertip, always a good thing when playing with a slicer!  Although I have gotten clipped a couple times. We won't discuss that! We ended up with some sauteed zucchini with a little olive oil and some grated Parmesan for a really good side dish. The Parmesan and the oil made it kind of saucy.  It was very good, very easy, and we'll have it again like that, one of these days.

So today being a lazy, hazy and kind of gray Sunday, we went food shopping, and we had to eat what ever was in the frig to make more room. There was some more zucchini that needed to be used up. Note to self, zucchini goes pretty far, don't buy six at one time ever again! There is always at least two zucchini left over. And some nice vine tomatoes that were going to be too soft any minute.

Found some Parrano cheese way back in the frig, and grated it on top of the sauce. The Parrano gave it a great flavor! If you ever get a chance to taste Parrano, don't pass it up, it's a fantastic cheese. Sort of like Parmesan,  and like Gouda, it's mild and it grates well, melts well, and it's just so good!  A friend of mine brought some to a party this past June and we've all been addicted to it ever since.

So I roasted the tomatoes at 350° F for about an hour, with some garlic, salt and pepper and a drizzle of oil. Turned the heat off after an hour and let them sit in the oven to finish roasting, and put them in the food mill to get a very smooth, delicious sauce! I am getting plenty of use from that food mill, should have gotten it years ago! Not to mention that julienne slicer. Just saute the zucchini in a skillet with a little olive oil, salt and pepper for just a few minutes, don't turn it to mush. Then pour the tomato sauce on top and grate some cheese, any kind you like, on top and serve!

Joining Mary's Mosaic Monday. For more mosaic's stop by the Little Red House!

 

Zucchini Spaghetti

Printable Recipe

 

4 zucchini, trim the ends and julienne

2 tablespoons olive oil (for the pan)

salt and pepper, to taste

2 cups tomato sauce (homemade or store bought)

1 cup (or more) freshly grated cheese, Parmesan, Cheddar, Parrano, whatever cheese you like!

Saute the zucchini in a bit of olive oil, add a little salt and pepper to taste, don't cook the zucchini too long, you don't want it turning to much. Add the tomato sauce and grate a little cheese on top, and mix it in! Take it off heat and pour it into a nice bowl, and grate some cheese on top and serve!

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Ready for Fall with Apples!

We are definitely ready for Fall! and loving the cooler weather! Just waiting for the colors to show! This is a delicious and very easy recipe to use the apples that are starting to show up in the markets. Or in the orchards if you can go and pick them yourself! That was always a fun time here, to make a day of going east to the North Fork of Long Island and stop at the "U-picks" for peaches, apples and pumpkins! The kids are older, now I just go to the market and it's a "me pick" to get whatever apples look good in the pile! Fuji, Granny Smith and Braeburn are favorites!

This recipe is from Martha Stewart, I made it a while back and it's definitely time to make it again, it's so good. and it definitely is starting to feel like Autumn around here, perfect dessert for this time of year. Or any time of year! Make it in a large dish to serve a crowd, or make it an individual dessert in ramekins for a smaller group! Either way, it's so good!

Caramel Apple Brioche Bread Pudding
Source: Martha Stewart Living, November 1998
Printable Recipe

Notes: I used a large baking dish, instead of ramekins and kept it covered for 30 minutes and then baked it for about 30 minutes more without the foil. You can also use store-bought caramel sauce.

2 Granny Smith apples, unpeeled and cut into matchsticks
Juice of 1 lemon
1 tablespoon unsalted butter, room temperature
1 loaf brioche or challah bread
1 1/4 cups heavy cream
3 large eggs
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
1/4 teaspoon ground nutmeg

Caramel Bourbon Vanilla Sauce:
2 cups sugar
1 cup heavy cream
1 vanilla bean, split in half lengthwise
2 teaspoons freshly squeezed lemon juice
2 tablespoons unsalted butter
1 tablespoon bourbon

Heat oven to 325°. Place apples in a small bowl, and toss with lemon juice; set aside. Butter six 8-ounce ramekins or custard cups; place in a roasting pan. Or use one large baking dish. Cut brioche into eight slices, then quarter each slice; set brioche aside.
 
In a large bowl, whisk together cream, eggs, sugar, salt, vanilla, and nutmeg. Add brioche, and toss to coat.
 
Place 1 tablespoon caramel sauce into each ramekin. Add approximately 1/3 cup apple mixture, then 1/3 cup bread mixture. Add a second layer of sauce, apple, and bread. If using a large pan just pour some caramel in the pan to coat the bottom of the pan! Save some caramel to drizzle on the top as well!
 
*Omit the water bath (roasting pan!) if using a large pan instead of individual servings with ramekins.*
Carefully place the roasting pan on the center oven rack. Fill roasting pan with hot water to within 1/2 inch of ramekin tops. Cover pan with aluminum foil. Cook 20 minutes. Remove foil; cook 20 minutes more. Remove roasting pan from the oven, and transfer ramekins to a wire rack to cool 5 minutes. Using a towel, invert ramekins onto serving platter. Serve warm with remaining caramel sauce on the side.
 
CARAMEL VANILLA BOURBON SAUCE:
Combine sugar and 1/2 cup water in a 2-quart saucepan set over medium heat. Without stirring, cook mixture until dark amber in color, swirling the pan carefully while cooking, about 20 minutes.
 
Reduce the heat to low. Slowly add cream, stirring with a wooden spoon. Scrape the vanilla seeds into the pan, and add the pod. Add lemon juice, butter, and bourbon. Stir to combine.
 
Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.

 

 Joining Suzy at Kitchen Bouquet for another Flashback Friday.

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Chicken Francese

I took a very small chicken from the freezer to make for dinner. The poor little thing was stuck there in the first place because I had such good intentions and a list of roast chicken recipes to try. So much for intentions, so I shoved the poor, neglected, but perfectly fresh little chick in the deep freeze for another time. That time came the other day. Took it out to thaw in the frig overnight, small, you'd think it would defrost in time for dinner. Nope. So we tried for the next night. Pretty much defrosted but nope. The Picky One invited a friend. Grandma's having dinner with us. We'd have starved from that one little, really little, chicken. If I buy a big one, too much leftover. I buy a small one, not enough. So no to the little chicken and yes to two packages of thin-sliced chicken cutlets. We'll have the roast chicken tomorrow. Hopefully! Poor neglected chicken!

Went to that long, long list of recipes to try. Needed something easy. I had a Book club meeting after dinner. What book? I never read the books any more, but I still go to the meetings. Nice to get out for the evening. They serve nibbles and wine. Nothing stops me from joining the conversation anyway, whether I read the book or not :) We're a very informal group!

So I searched the lists and came up with Chicken Francese, from Sol, of Memories in the Baking. Her recipes are always fantastic. Her blog is delicious! This one has been on my to try list for a long time, when she first posted it at the GW Cooking Forum, and then CindyMac mentioned it again on a different forum! So we gave it a try! We loved it. What's not to like?  Lemon and chicken, to me, a perfect combination.This one is not too eggy, like you find at some places. Very light and very good! I forgot to add the butter. It was still good. But butter makes it better, I bet! I can't say that ten times fast :)

Chicken Francese
Source: posted the GW Cooking Forum Marysol (Memories in the Baking)
Printable Recipe

3-4 boneless, skinless chicken breasts (I used thin-sliced cutlets)
2 heaping tablespoons grated Pecorino Romano
1/4 cup finely chopped parsley
1 large egg, well beaten
Flour for dredging
1/4 cup olive oil
1/4 cup dry white wine
1 cup chicken broth
6 thin slices of lemon
2 tablespoons cold butter

Pound the breasts to 1/4-inch thick. Season well with salt and pepper.

Combine the cheese, 2 tablespoons of parsley, and the beaten egg in a shallow bowl. Place the flour on a wide plate. Dip the cutlets in the egg mix, letting the excess drip off. Place each cutlet in the flour and coat lightly, then place in single layer on plate.

Heat olive oil in a large skillet over medium high heat. Saute cutlets for about 2 minutes per side. Don’t overcook. Remove from pan and keep warm in single layer.

Return the pan to high heat. Add the wine and reduce to 2 tablespoons. Next add the broth and lemon slices. Keep boiling the sauce until it’s reduced to about 1/2 cup. Turn heat to very low. Add the butter and swirl till sauce is thickened. Taste for seasoning. Place cutlets back in pan, turning to coat with the sauce. Sprinkle with the remaining parsley and serve.

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Wordless Wednesday: Goodbye Summer!

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Frittata

Joining Mary's Mosaic Monday. For more mosaic's stop by the Little Red House!

We had frittata for brunch!

The other day I got a package in the mail!  The Griller came hauling it in with "another box for you" and put it on the table! I had been waiting for this pan, a Le Creuset Tarte Tatin Pan from CSN stores, that I  had won at Pam's Midwest Kitchen Korner! I had posted about it here! And it arrived earlier than expected! YAY! Thanks, again, Pam!

I had everything for a Frittata and nothing for a Tatin, so to break the pan in, we are having brunch! Garden vegetables, sauteed first, whatever you have, some eggs, milk and cheese. Simple, easy and so good!

I sauteed the vegetables right in the pan on top of the stove, while the oven preheated. Ready in no time, I poured the egg, cheese and milk mixture right into the pan and then baked in the oven for about 30-40 minutes!  I love this pan already, it makes a pretty presentation on the table.

Frittata

Printable Recipe

8 eggs (beaten)
1/2 cup milk (or cream)
any vegetables you like (asparagus, onions, broccoli, spinach, , zucchini, mushrooms, potatoes - roast, steam or saute the vegetables first!) I usually use spinach, broccoli, mushrooms and shallots!
a little olive oil for the vegetables!
1 cup (or more) shredded cheese
salt and pepper

You can use diced ham, bacon or sausage, too. Cook bacon or sausage first!

Preheat the oven to 350 degrees.

Mix together the eggs, milk, and the cheese. Sprinkle in some salt and pepper to taste.

Saute or roast the vegetables with a little olive oil or butter, salt and pepper, until softened and getting a little color.

Pour the egg mixture into a large pie dish or a rectangle baking pan. Then add the vegetables. Bake until puffed and set in the middle, and a small knife inserted into the center comes out clean, about 40 to 50 minutes. You can serve it on a plate by sliding it out of the pan, or invert it onto a plate and serve it browned bottoms up! Or the easy way, just right out of the pan!

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Mildred Tracy's Mandelbrot

I didn't even know Mildred Tracy, but these are her cookies! And they are the most amazing cookies, if you like biscotti, you would love these. I can't remember exactly when I first made these, it was a long time ago, my friend Renee, from a cooking forum was discussing them on a holiday thread. I emailed her for the recipe and she made me promise never ever to give out the recipe unless I included her beloved friend, Mildred Tracy's name along with the recipe. It was her recipe. So I keep that promise and I'm sharing the recipe because it's so good. And so easy.

Mildred Tracy's Mandelbrot
Source: Mildred Tracy Kern / Renée Ascher (bubbeskitchen)
Printable Recipe

3 eggs
1 cup vegetable oil
1 cup sugar
1 teaspoon vanilla
3 1/2 cups flour, sifted
2 teaspoons baking powder
1/2 cup slivered almonds

Preheat oven to 350º

Mix the first four ingredients in a large bowl.

Combine the baking powder with the flour.

Add to egg mixture 1/3 cup at a time, stirring to incorporate after each addition. Dough will become stiff and tacky, sort of like taffy!

Add nuts and mix.

Place dough on lightly floured board. (Flour on hands helps)

Divide the dough into four portions and knead minimally with a little flour to prevent sticking, but don't over-work the dough.

Form each quarter into a loaf shape and place on large, ungreased cookie sheet about two inches or so apart (expect about 50% increase in size)

Bake 30 minutes and remove from oven. Immediately cut each loaf into 1/2 inch slices. Return slices, placed flat on cookie sheet to oven and bake 10 minutes more or until golden. Cool on rack.

Renée's variations: add a pinch of salt to above and somewhat less traditional, and utterly delicious:
Add 1 tablespoon orange rind or
add 1 tablespoon orange rind and 2 tablespoons poppy seeds or
add 1/2 cup of hazelnuts (filberts), skinned and smashed or
add 1/2 cup chocolate chips

Joining Suzy at Kitchen Bouquet for another Flashback Friday.

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Eggplant, yes or no?

I don't like eggplant, at all, but after tonight I may have to change my mind!  Miss Picky and I went to our favorite shopping spot this summer to get back to school things. One of my favorite places for lunch is there, an Italian bistro, they have the most awesome fried sweet potatoes! So I had that and a salad. Miss Picky loves eggplant and decided on an eggplant ravioli with a pink sauce. You have to understand that Miss Picky never finishes what's on her plate. Very rarely. She had the entire dish. Except for one little last bite she made me try so I could attempt to make the same thing at home.

I pretty much succeeded!

and now I have to say that I love eggplant. At least in ravioli! I googled eggplant ravioli and came with two recipes that looked good to me. One was more work than the other. Eggplant Parm Ravioli from Rachael Ray and Eggplant-filled Ravioli with Tomato Cream Sauce that was on a bunch of sites, originally from Bon Appetit.  So I used a little from each and came up with a winner according to Miss Picky!  I cheated this time and used a jarred sauce because I wasn't sure how much time the eggplant and the ravioli would take. Not too labor intensive at all. Next time I'll make it with the vodka sauce recipe from Lidia Bastianich, it's a great recipe!

The filling would be great as a filling for lasagna, too! Or as a warm dip with some toasted slices of a baguette.

but it made a delicious ravioli! I'm an eggplant convert! Miss Picky was right.

Eggplant Parm Ravioli with Vodka Sauce
adapted by There's Always Thyme to Cook
Source: Eggplant Parm Ravioli from Rachael Ray and Eggplant-filled Ravioli with Tomato Cream Sauce from Bon Appetit, September 1987
Printable Recipe

1 eggplant, peeled and chopped in chunks
3 1/2 tablespoons extra-virgin olive oil
2 cloves garlic, smashed and peeled
Salt and pepper
1 cup shredded mozzarella cheese
1/4 cup plus 1/4 cup grated Parmesan cheese
1/4 cup plain dried breadcrumbs
a splash of white wine, I used Sauvignon Blanc
1 quart vodka sauce (recipe below or use your favorite jarred sauce!)
1 package egg roll or won ton wrappers (I used won ton wrappers, Nasoya brand)
fresh basil, for garnish

1/2 cup warm water

Using a food processor, finely chop the eggplant and garlic cloves. In a large nonstick skillet, heat 1½ tablespoons olive oil over medium-high heat. Add the eggplant and garlic, season with salt and pepper and cook, stirring, until browned, about 10 minutes. Add the wine, and cook that down for another couple of minutes. Stir in the bread crumbs and cook for another few minutes. Check for seasoning. Stir in the mozzarella and 1/4 cup parmesan cheese. When it's all melted together, transfer to a bowl.


Bring a large pot of salted water to a boil. Fill each wrapper with 1 rounded tablespoon of the eggplant mixture; moisten the edges with water and fold in half, or for a larger ravioli, put 1 1/2 tablespoons eggplant mixture in the middle of one wrapper, moisten the edge and top with another wrapper, pressing the edges to seal. Working in 2 batches, cook the ravioli until tender, about 4 minutes. Using a slotted spoon, transfer the ravioli to plates or use one bowl, top with vodka sauce, sprinkle with Parmesan cheese and fresh basil and serve .

Note: You can freeze the uncooked ravioli, separately on a baking shit, when frozen put them in a ziploc freezer bag. When you want to use them, do not thaw.

Vodka Sauce:
Source: Lidia's Italian-American Kitchen by Lidia Bastianich


salt
One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid
1/4 cup extra-virgin olive oil
10 cloves garlic, peeled (I use a lot less, maybe 2-3)
crushed hot red pepper (to taste) (I used about 2 pinches)
1/4 cup vodka
1/2 cup heavy cream (I use less, a bout 1/3)
2 tablespoons butter or olive oil for finishing the sauce (optional)
2 to 3 tablespoons chopped fresh Italian parsley
3/4 cup freshly grated Parmigiano-Reggiano

Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)

Heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully (they'll splatter) slide the tomatoes into the pan. Bring to a boil, season with salt and with crushed red pepper to taste (you can always add more it needed!) and boil about 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer for a few minutes.

Take the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and carefully swirl the skillet to incorporate into the sauce. Check the seasoning, adding salt and red pepper if necessary. Simmer until the sauce is reduced a bit.

Remove the pot from the heat, sprinkle a little cheese in the sauce and stir. Serve immediately, serve with additional cheese if you like.

*My note - Sometimes I add a little pancetta or prosciutto, about 1/4 lb. sliced thin and cut into 1/2-inch pieces, to the sauce. Saute it with the garlic.

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Wordless Wednesday: Plenty of thyme!

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Beet it!

We had leftover brisket from the holiday, and couldn't think of what to make for dinner! It was one of those gray, rainy days. All day. So I got out my cookbooks, my magazines, some web sites and was looking for ideas for what to have with leftover brisket! I had raw beets in the frig that needed to be used, too. and used quickly!  Yellow and pink beets, very pretty!

BEET CHIPS!

Now don't say YUCK, Beets! Well, you can, but you just might end up liking these. They came out really good. Nice and crispy. The first batch came out really crispy. Really, really crispy. Beyond crispy! Twenty minutes in my oven is way too long.  I didn't stack the baking sheets, I will next time. Have to work on actually READING through a whole recipe and following directions, but even so I would definitely make these again! They go really nice with sandwiches!

So I left them in for a little less time and the second batch came out much better. I'll need some practice, but these are delicious. And they go nice with panini's. The brisket became a cheddar chipotle brisket panini.

and if you don't want your hands stained yellow or pink, wear surgical gloves. They come in cool colors!

Beet Chips
Source: Martha Stewart Everyday Food, January 2010
Printable Recipe

2 medium beets
1 teaspoon extra-virgin olive oil

Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil.

On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.

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Joining Mary's Mosaic Monday. For more mosaic's stop by the Little Red House!

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Wordless Wednesday: Back to school lunch?

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Spicy Ribs

End of summer vacation doesn't necessarily mean the end of grilling, the Griller has always been a good sport about grilling unless it's torrential rains or a blizzard. But it is a traditional weekend to go out and enjoy the last days of summer and grill up a storm. So we did. We did the usual marinated skirt steak for Miss Picky and Grandma. Chipotle Cherry Chicken wings for the big kid, and I really wanted baby backs. The Griller was out looking, none to be had. Everyone else must have had that same craving. So it was spare ribs for us. Found a really spicy recipe at epicurious that looked right up our alley. Grandma doesn't eat ribs, so I could use all the spice and not worry about setting Grandma on fire!

Fresh Oregano

This sauce would be great on chicken wings, too! HOT, SPICY and Tangy!  Highly recommended! They liked, I loved.

Chilean Country Ribs (Chipotle-Marinated Grilled Pork Ribs)
Source: Epicurious - April 2003, recipe by Norman Van Aken, New World Kitchen
adapted There's Always Thyme to Cook
Printable Recipe

3 cloves garlic, roughly chopped
1 jalapeño, stemmed, seeded, and roughly chopped
4 scallions, white and green parts, chopped
One 7-ounce can chipotle chiles in adobo sauce
3 tablespoons roughly chopped fresh oregano
1 tablespoon kosher salt, plus more to taste
1 1/2 cups red wine vinegar
1 cup pure olive oil
4 pounds country pork ribs (I used spare ribs)
Freshly ground black pepper to taste
3 tablespoons honey (optional)

Season the ribs with salt and pepper. Put them in a large plastic resealable bag. Combine the honey, if you're using it, the garlic, jalapeño, scallions, chipotles, oregano, and salt in a food processor and mix until relatively smooth. While the processor is running, gradually pour in the vinegar and then the oil. Pour half of the marinade over the ribs, zip the bag closed, and refrigerate overnight. Cover and refrigerate the remaining marinade.

You can pre-cook the ribs, covered, at 325 degrees F for about an hour and a half.

Prepare the grill to medium hot.

Remove the ribs from the bag, or the pan, shake off the excess marinade, and place on the grill. Grill for about 30 minutes, until they reach the proper temp, basting with the reserved marinade and turning them frequently so that they cook evenly. If you pre-cook them then grill for about 10 or 15 minutes.

Food on Friday at Carole's Chatter 

 

 

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