The mashed potatoes and gravy are leftover from the short rib dinner we enjoyed the other day. We are still eating from the ridiculously cheap rack of prime ribs we bought a year ago and froze in seal a meal vacuum bags. I was able to go straight from the freezer to the sous vide setup with the steaks that we cut from that rack. We have plenty of freezer space even without the old fridge/freezer we keep in the garage. (When it gets cold outside the freezer will not work reliably.)
My goal with the dinner menus is to have a quick meal planned that doesn’t taste quick and uses fresh foods, versus over-processed frozen or microwave dinners. I think this one really meets that test. It’s full of great flavors and fresh vegetables. And the Orange cookies are a quick dessert, but you can always substitute fresh oranges for a healthier alternative.
On the board:
- Pasta Jambalaya
- Orange Cookies
- 12 oz penne pasta
- ½ tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 stalk celery, diced
- 1 cup sliced carrots
- 1 tsp crushed garlic
- 1 tsp to 1 tbsp Cajun or Creole seasoning
- 15 oz can black beans
- 14 oz can diced tomatoes
- 4 oz can chopped green chilies
- 4 oz smoked sausage, sliced (I like Andouille)
- 4 oz shredded Mexican 4-blend cheese
saucepan Continue reading
I went with this recipe as a guide and they turned out pretty well despite not marinating for the full time. I used beef stock and a cheap red wine (Riunite Lambrusco). I only had four ribs so I adjusted the ingredient amounts to match. Many of the recipes I skimmed to get a feel for the dish called for 45 minutes at pressure so that’s how I went. The mashed potatoes are Yukon gold with garlic.
I put Aleppo pepper on a lot of things. You don’t need much.
Country ribs are not like spare ribs, they are cut from the shoulder and usually do not include the bone but they sometimes do. I wanted to see if the salt and pepper recipe would work. I was expecting it do do fine and I wasn’t disappointed.
It didn’t need 3 hours, after 1 hour the pieces were looking pretty far along so I covered them with a sheet of foil. I checked the temps with a meat thermometer after 2 hours and they were done. I saw 200 degree internal temps and pulled them out. They were great with bbq sauce, and fork tender.
Chili dog follows chili as surely as Gabe follows Mrs J.
A pair of possums noodle about on the stump before the snowstorm.
Most woodpeckers use their tail feathers as props when needed. Not sure if it causes more wear and tear but I’m sure they know what they are doing.
Soup and sammy. I used spaghetti for the noodles, fettuccine works well, too.
Pork bbq with the instapot beans and some leftover mac for sides.
The last snow event has just begun as this cardinal visits the stump feeder.
A skycrane view of Bitsy as she naps on my lap. She prefers the pillow but she will make do without if she must.
We can keep chili going for quite a while just by adding another can of beans.