Hello fellow foodies. Been a few days since I posted. So I thought tonight I would cook an old favourite and a new side dish. Was fun to try something new. I always enjoy seeing how things turn out. The goal is always to try to get the dish to look like it does in the cookbook/website/blog you found it on. It's amazing how many times it does not. On the occasional good day it turns out close to what it's suppose to look like. Today was a good day. Looked like it was suppose to and tasted fabulous. So success this time. Who knows next time.
I made ribs which I do every now and then. Pork is not my friend so we don't eat it often. Every so often I just have to give in and have it though. I love it, but the feeling is not mutual. The joys of IBS. Any of you who suffer from it know some foods you love do not love you back. I also made a nice pasta dish I'd never made before. It was quite good. It was definitely spicy though. The ribs were as well so tonight was "spice-apoolza" at the Beaulieu household. We like spice though so it's all good.
So here they are. Hope you enjoy. Feel free to tweak it to your own taste.
Barbecue Ribs a la Kim:
2 pounds ribs
½ cup chicken broth
2 bay leaves
Salt to taste
½ cup barbecue sauce (I used bulls eye, you can use whatever you like)
¼ cup ketchup
¼ to ½ teaspoon hot sauce (I used tony roma's)
1 tablespoon Worcestershire sauce
1 to 2 tablespoons sugar
1 tablespoon agave
¼ teaspoon red pepper flakes
½ teaspoon garlic powder
Directions:
Cut up and trim ribs. Layer in a dutch oven, salting each layer.
Pour in the chicken broth and place in bay leaves. Cover and cook for about 1 to 1 and ½ hours at 350 degrees.
Mix up the rest of the ingredients in a mixing bowl and pour over the ribs after the first hour and a half. Now place back in oven at same heat but leave uncovered. Cook for about another 30 minutes. Baste once during this time.
Remove and baste. Then let stand for about 5 to 10 minutes. Serve.
Linguine Aglio Olio (credit to Williams Sonoma pasta cookbook):
6 cloves garlic
12 sprigs parsley (Italian)
â…“ cup extra virgin olive oil
½ teaspoon red pepper flakes
Salt for cooking pasta
1 pound/500 g dried linguine
Directions:
Thinly slice garlic.If you see small green sprouts pull them out, they will make the dish bitter. Set aside the garlic.
Mince the parsley. Remove the leaves and discard the stems. If you have trouble mincing it try putting a touch of salt on your cutting board. It will help keep the herbs in place. Place the parsley aside.
In a 12 inch saute or frying pan over medium-low heat, pour the olive oil. When the oil appears to shimmer it is hot enough. Add the garlic and red pepper flakes. Cook while stirring often for about 4 to 5 minutes, or when the garlic is golden. Do not burn or overcook. Stir in parsley and stir. Remove from heat and set aside.
Cook the linguine in boiling water for about 7-9 minutes. Stir occasionally until it's al dente. Reheat the sauce while the pasta is cooking.
Drain the linguine but make sure you set aside 2 ladlefuls of pasta water. Pasta should still be moist.
If you need to adjust the seasonings now is the time to do it. You need to taste it to make sure you are happy with the taste.
Toss the linguine with the sauce. Make sure it's evenly coated. This should take about 30 seconds or so. If the mixture looks dry you can now add some pasta water and continue to toss. It should glisten with oil and be evenly coated with red pepper flakes and parsley.
Serve.
I hope you enjoy these recipes. We sure did. I've never had the pasta before. It's quite good and I will definitely make it again. Normally I do my Aerosmith potatoes with ribs but wanted to try something new. But if you are a potato fan they go really well with these ribs.
So I have chicken brining for tomorrow. Not sure it's normal to brine a chicken at 2:30 am but whatever. Who said I was normal anyway???
I may make an apple pie tomorrow as well. Told mini-me I would make her one. So as long as life doesn't throw too many curve balls at me for one day there should be a nice pie recipe to look forward too. So it will be an old fashioned meat, taters and pie kind of day. So the next day should be a salad and walk off the heavy meals kind of day.
Thanks for reading and hope to keep seeing you all pop in. Toodles. xx
Photos are missing due to a G+ incident. They will be restored soon!
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