#12
   ...
Here's my birthday Menu for this year!! My usual is a T-Bone Steak and fruit platter, but I was lucky to share this with one of my daughters for Mother's day instead, so I'm branching out this year. Have a great Memorial Day everyone!! I know I will - my son and d-i-l are here!!!!

STICKY RIBS W/CHINESE FLAVORS

2 racks meaty baby back pork ribs
Salt & freshly ground pepper, ground garlic, and a little Chinese 5-spice
Vege oil -- for greasing pan
2 tsp. coarsely chopped garlic
1/4 c red pepper jelly
3 T. hoisin sauce
2 T. soy sauce
2 tsp. red chili paste
1 T. oyster sauce
1 T. honey
1/2 tsp. 5 spice powder

Preheat oven to 300°.
Season ribs generously. Put ribs on oiled sheet, bone-side down. Fill bottom of pan with water & cover ribs tightly w/foil. Put ribs in oven.

Bring remaining ingred. to simmer in small saucepan over med. heat. Stir to combine and set aside.

Bake ribs 2 1/2 hours or till ribs are tender when pierced w/a knife. If bottom of pan dries out during cooking, add more water. Discard foil & brush ribs w/sauce. Continue baking ribs for 30 min. longer.

(At this time I chilled and kept for service.)

Preheat the grill on med-high heat. Remove ribs from oven (or frig.) & brush both sides w/sauce. Grill 3-5 min. per side. basting occasionally w/sauce.

Transfer ribs to a board and let rest 5 min. Cut each rack into 2 sections and serve...with lots of napkins!!


FIRE-ROASTED CORN SALAD
Serving Size : 8

3 limes, juice of
2 tsps grd. cumin
1 tsp mild chili powder
6 fl ozs EVO, plus more for brushing
Coarse salt & freshly grd. pepper
6 ears corn, shucked
18 ozs cherry tomatoes, halved
2 ozs diced red onion
3/4 oz chopped fresh cilantro
1/4 - 1/3 lb. feta cheese, diced
2 tsps cumin seeds, toasted & lightly crushed

Whisk together the lime juice, grd. cumin, & chili powder. Stream in the EVO to make a vinaigrette. Season w/s&p.

Prepare grill to med-high heat. Brush a little EVO on each ear. Grill, turning the ears often so that they cook evenly, till lightly charred, ~10 min.

Cut kernels off cob. Put the kernels in a large bowl.
Add the tomatoes, onion, cilantro, feta, & the vinaigrette & toss to coat.

Transfer salad to platter & sprinkle with the cumin seeds.
Serve at once. (Salad can be made early in the day ad top with cumin seeds at serving time.)



And for dessert, I think just a cheese platter, honeycomb and some grapes.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Reply

#13
  Dinner Menu - May 30th - Special B'day Selection cjs Here's my birthday M...
I just happen to have those two recipes...wonder where they came from.....
Don't wait too long to tell someone you love them.

Billy
Reply

#14
  Re: Dinner Menu - May 30th - Special B'day Selection bjcotton I just happen to hav...
Looks like a Memorial Day winner for me----?? where did those recipes originate from??----I'm a little in the dark here---no pun intended!!
"Never eat more than you can lift" Miss Piggy
Reply

#15
  Re: Dinner Menu - May 30th - Special B'day Selection Roxanne 21 Looks like a Memoria...
I think they originated in Jean's head...at least that's where I got them
Don't wait too long to tell someone you love them.

Billy
Reply
#16
  Re: Dinner Menu - May 30th - Special B'day Selection Roxanne 21 Looks like a Memoria...
I deviated just a tad this menu - my mother always said birthday girls had special privileges...

The salad is from an entertaining book Williams-Sonoma put out a few years ago, and the ribs???? Think they must have been a compliation of a few recipes. They are just sticky-wonderful.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Reply

#17
  Re: Dinner Menu - May 30th - Special B'day Selection cjs I deviated just a ta...
Well, I fed them ribs this week, so can't do it again, but I WILL do the corn!!!
Practice safe lunch. Use a condiment.
Reply

#18
  Re: Dinner Menu - May 30th - Special B'day Selection Lorraine Well, I fed them rib...
I was fed 'proper' ribs by Janis a few months ago. I do not know the recipe, so will use yours Jean. They were sticky, tho, and ever so yummy. I hadn't had them before then. We had only bought rib cages for the dogs, and they loved them, raw of course. But, you know, I always wondered why, when I had a nibble of the dogs food ribs. why are we not eating this ourselves. I liked it. The same with lamb shanks (or Veal). We gave the shank to the dogs. Although, I always nibbled on that too. It wasn't considered 'proper food', Heaven knows why, I don't. A bit like never buying gravy beef except for the cat. It makes the most 'full' broth, or stock, depending on how we see this contentious issue. Myself, I stick with Jean on this. As I do in discussion on things like 'mother' sauces, I believe she has the most reliable education to teach others. In any event, it works for me. And confirms my reading.
Reply

#19
  Re: Dinner Menu - May 30th - Special B'day Selection vannin I was fed 'proper' r...
Kind words, thank you Dale...it amazes me the local lore (if you will) of foods. I thot God made veal shanks for Osso Buco!!! (Please pardon the blasphame, just a little humor here) And ribs? Oh my, Dale, hurry and catch up with us on those goodies!!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Reply
#20
  Dinner Menu - May 30th - Special B'day Selection cjs Here's my birthday M...
Mmmmm, nice selection! What issue is that from? I know I just saw it but I can't remember where.
Tammy
Reply
Dinner Menu - May 30th - Special B'day Selection


Forum Jump:


Users browsing this thread: 1 Guest(s)