Daily Archives: March 22, 2012
I bought some baby back ribs the other day and was looking around for a good recipe worth trying and passing along. Alton Brown’s recipe was at the top of the stack, with a ton of positive reviews. This will be another rave review to add to the pile.I cut the rack in two to fit it into my little roasting pan, massaged the dry rub into the meat on both sides and laid them out onto the foil lining. Poured the braising liquid into the package and folded the top flap of foil over the top and more or less crimped it in place. These just came out after their stint in the oven, smelling and looking great. Don’t forget that stuff in the bottom of the pan.Mine was reduced enough in the pan that it didn’t need any time simmering in a sauce pan. I just flopped a half slab into the bottom juices and it came out looking like an entry into a rib cooking contest. Have I mentioned that these are wonderful?I ate this half with just some BBQ sauce on the dry rubbed ribs. These were the best I have ever had — until I sampled the second half rack, the one that was dredged through the braising sauce.
Cross-posted at Balloon-Juice.
It’s suppose to be record warm temperatures this weekend, so it’s not quite soup weather. I do expect either at least one more big snow or some spring rains (hopefully), so it is still soup season in my mind. I love soups and fall-winter-spring lunches are often homemade soup. Quick and easy to take to work and reheat. I make a big pot on Sunday and it usually gets me through the week, add fruit or salad and lunch is cheap and healthy.
This week I made a pot of Creamy Potato Soup and almost immediately knew what I really wanted was the Italian potato soup I usually make. So that is my plan this evening, to put together a pot of this:
- 8 oz ground beef or (4 0z ground beef & 4 oz spicy sausage)
- 6 green onions, chopped (including greens)
- 2 tsp crushed garlic, divided
- 6 -8 medium potatoes, sliced thin (do not peel)
- 3 cups chicken broth (or equivalent)
- 3 cups water
- 2 cups milk
- 2 tsp to 1 tbsp dried basil, crushed
- 1/2 tsp crushed red pepper flakes
- salt & pepper to taste
- 1 cup spinach or kale, chopped
- grated Parmesan
Large dutch oven or saucepan
Heat pan and brown ground beef, onion and 1 tsp garlic. Remove and set aside. Add chicken broth, water and potatoes to pan, bring to a boil and cook until potatoes are tender. Add meat mixture, spices and milk and let simmer on medium-low, stirring occasionally to makes sure milk doesn’t scald. Just before serving, add spinach or kale and let simmer 2 minutes. Serve with grated Parmesan.
Now hit the comments and share your favorite soups, potato or otherwise. Next week: Chicken & Vegetables