Once we realize that we aren't going to run we turn our focus to what we can make. Saturday is the unofficial "Jeremy Cooks Day" so it was up to him to plan the menu. Here is what he made,
Haddock Sandwiches
They are simple and really fast to make. The haddock is rinsed with water and shook dry and then you dip it into flour. You cook the fish in a pan with some canola or olive oil for about 2 minutes per side. Then you put it on a roll with tartar sauce, lettuce and tomato. These sandwiches are very popular in Portland. I see them everywhere and now I love them too!
While Jeremy made the haddock sandwiches I worked on the sauce for the two racks of ribs that Jeremy bought at Pat's. The sauce needed to simmer for an hour (what is with Jeremy and these all day recipes?) and was super full of all kinds of ingredients. Next, Jeremy prepared a rub for the ribs, rubbed them and then let them sit in the fridge for an hour.
While the ribs were cooking I prepared a slaw with red cabbage from my CSA, using a recipe in the Candle Cafe cookbook. It turned out really nice, crisp and refreshing!
To help us eat all this food we invited our friend Nick over and spent the late afternoon on the deck eating and laughing. Our whole day was pretty much spent in the kitchen cooking and it was fun. I really like the 30 minute meal idea, but sometimes it's nice to slow cook things. It brings a whole other level to the flavor that can be achieved. There is one day left in this experiment of frugality and we don't want it to end. I'm excited to report our weight loss and money saved. It has been so successful, this project will be extended.
Here is the recipe for the ribs,
Grilled Baby Back Pork Ribs with Mustard-Bourbon Sauce
Bon Appetit July 1998
yield: Serves 4 to 6
Ingredients:
For sauce
* 1 tablespoon vegetable oil
* 2 bunches green onions, chopped
* 2 cups chopped white onions
* 8 large garlic cloves, chopped
* 2 cups (packed) golden brown sugar
* 1 cup ketchup
* 1 cup tomato paste (about 9 ounces)
* 1 cup whole grain Dijon mustard
* 1 cup water
* 1/2 cup Worcestershire sauce
* 1/2 cup apple cider vinegar
* 1/2 cup apple juice
* 1 large dried ancho chili, stemmed, seeded, cut into small pieces
* 1 tablespoon ground cumin
* 1 1/2 cups bourbon
For spice rub and ribs
* 2 tablespoons ground cumin
* 1 tablespoon chili powder
* 1 tablespoon dry mustard
* 1 tablespoon coarse salt
* 1 1/2 teaspoons cayenne pepper
* 1 1/2 teaspoons ground cardamom
* 1 1/2 teaspoons ground cinnamon
* 6 pounds baby back pork ribs (about 3 whole racks)
Preparation:
Make sauce
Heat oil in heavy large pot over medium-low heat. Add green onions, white onions and garlic and sauté until tender, about 15 minutes. Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick and reduced to 7 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate.)
Make spice rub and ribs
Mix first 7 ingredients in medium bowl. Rub spice mixture over both sides of rib racks. Arrange ribs on large baking sheet. Cover and refrigerate overnight.
Prepare barbecue (medium heat). Cut rib racks into 4- to 6-rib sections. Arrange ribs on barbecue. Grill until meat is tender, occasionally turning ribs with tongs, about 40 minutes. Using tongs, transfer ribs to work surface.
Cut rib sections between bones into individual ribs. Arrange on clean baking sheet. Transfer 3 cups sauce to small bowl; place remaining sauce in small saucepan and reserve. Brush ribs with sauce from bowl.
Return ribs to barbecue. Place pan of reserved sauce at edge of barbecue to rewarm. Grill ribs until brown and crisp on edges, brushing with more sauce from bowl and turning occasionally, about 10 minutes. Serve ribs with warm sauce.
No comments:
Post a Comment