Ribs and Fries

No smoke on these, they were braised at 275, covered.  I used white wine in the pan.  Low and slow.

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Ribs and Fries

Rummaged around in the freezer yesterday for something quick to fix for supper and found some ribs in vac seal bags.  Oh boy!  I’ll just drop these into some hot water right in the bag and peel them out for supper with some oven fries.  Didn’t turn out well.  Much to my chagrin, the ribs were uncooked – warm, but essentially raw.  Teach me to not label stuff.

So I resealed the contents of the one package I opened in a new bag and set up the water bath for an overnighter – 12 hours at 165.  I pulled them out this morning and set them in the fridge for a replay.  This evening I warmed the bags in a simmering pot, opened them and patted the ribs dry, brushed on bbq sauce, and finished them under a broiler for a few minutes.  They were excellent!

Tidbits

Mmm… sloppy joe with giardiniera and a side of chips.  Those are Utz salt ‘n vinegar flavored chips.  Amazon had a deal on them for Prime members, alas the deal has moved on. [ETA:  They’re back in stock!]Mrs J sent me this pic of Toby at the vet’s office.  He tangled with a feral cat and got a bite on his tail that abcessed.  He’s fine now.Gabe waits by the door with Homer keeping him company.  Mrs J has just left for the vet with Toby.  She told Gabe he wasn’t going but he hoped she would change her mind.Franks with beans on the side.Franks with beans on the top.Mmm… gumbo!  This recipe came up first with a Google search and it looked pretty good.  I took my usual liberties with the ingredients, crawdads for the shrimp, and chicken because I like chicken.  I used a small can of tomato paste and added four fresh ripe tomatoes sans their skins.  It does have andouille sausage.Ribs and fries.  I need to work on my presentation – the half slab doesn’t look “ribby” enough.Here’s a fresh loaf in a plastic bag.  Do you tie?  I often use small office binder clips if the loaf is going into the freezer but the twist and tuck under is the way I go if the bread is going to be used that day.Gabe likes to climb on my lap to be reassured Mrs J will come back home.

Tidbits

Tomatoes!  So many!  The weather has been playing havoc with the yields, it may have slowed but it hasn’t stopped them.  Brings up the dilemma faced by most all tomato growers:  What to do with them all.Everyone loves the BLTs, what we have here is a TLT.  Tuna salad is a summer favorite of ours: Tuna, mayo, pickle relish, chopped celery, chopped egg, chopped green or red bell peppers, minced onion, and this one even has shredded cheddar.The classic summer salad of sliced cucumbers and tomatoes.  I make a dressing of 2 parts water to 1 part rice vinegar, a splash of canola oil, and seasoned with salt and pepper.  If you like you can add a bit of granulated garlic and a dried herb or 2, basil and thyme or oregano.  It’s better the next day after an overnight in the fridge.Macaroni and tomatoes is one of those simple dishes that are so good you should make some right away.  Drop the tomatoes into boiling water for a minute then transfer them into an ice water bath to take off the skins.  Chop them up and simmer them for a half hour in a pot in which you have softened some minced garlic in a little oil.  Garnish with fresh basil and eat hot or cold.Green beans boiled with potatoes in ham broth is another summer favorite.  We use cured chunks of ham or smoked ham hocks.  Boil the ham and a sliced sweet onion in chicken stock for a few hours then drop in the potatoes.  We used fingerlings for this but any small potato will serve, or just cut bigger potatoes into smaller pieces.  Give the potatoes a head start because they will take longer to cook through, then add the green beans.  Don’t be afraid to cook the beans for an hour or more.  Cornbread is the perfect side.I did the sous vide ribs thing again, worked great again.  We ate gratin potatoes and baked beans with them this time.  Mrs J declared this “a full meal deal”.The potatoes were easy enough:  I sliced these with my mandoline with the skins on, then arranged them in a casserole alternating layers with sliced onions.  Pour on a cheese sauce and bake, covered for 45 minutes or so, uncover for the last 10-15 so the top browns.  I made this one with cheddar.This is a dish full of chicken and rice enchiladas in a tomatillo sauce.  It doesn’t look like much but it was tasty.

Sous Vide Ribs

I almost waited too long to put the ribs into the water bath.  I was thinking the morning of the 4th would be good for the holiday dinner.   The slab  was cut into two pieces, rubbed with seasonings, and sealed in vacuum bags well in advance.  Then I looked at the recipe over at the Food Lab site the day before: “TOTAL TIME:16 to 50 hours”!  I set the bath up and started it up around 2PM on the 3rd with the temp at 155 degrees.They spent the night at 155, then I boosted the temp to 165 the morning of the 4th.  Around 11Am they came out and were placed in an ice water bath to cool.  Here they are after blotting with paper towels.And after brushing with BBQ sauce while the oven was heating to 400.  The one on the right was wanting to break in two, all they needed was reheating to seal on the sauce.The ribs were as tender as any we’ve ever had, the bones sipped out of the slabs cleanly.  Two thumbs up!Got bone?

Mmm… Beer Braised Spare Ribs

DSC_0521 (1600x1060)I coated these with a dry rub and was putting them into the pan when I decided to add a beer rather than the usual chicken stock.  Cover the pan with foil and bake for three hours at 325-350, uncover and drain the liquids, apply bbq sauce and cook until that sets.  They turned out pretty well but I bet a better beer would have made a difference.  I used a basic mass market light beer this time.

Tidbits

DSC_5270 (1600x1060)The hummers finally showed up in some force.  There are enough of them around I have to keep an eye on the feeders lest they run dry.20150415_175837 (1600x1060)I’m always losing those info tabs that ID the plant so I hit upon the idea to take a picture of each one with my cell phone.  Might not be foolproof but it can’t hurt.DSC_5266 (1600x1060)Bea is fond of turning our pots into kitteh beds.  I have two small basil plants in this one and she managed not to crush either one.  Yay!DSC_0317 (1600x1060)I had Italian sausage leftover from the last pizza so I combined that with some ground beef in a meatloaf the other day.  Worked out pretty well!  This was an ad hoc recipe:  Milk, an egg, bread crumbs, chopped parsley, chopped onion, garlic, and salt/pepper – bake in a 325 oven for about an hour in a bread loaf pan.  The dressing is ketchup and Sweet Baby Ray’s.DSC_0321 (1600x1060)The best reason to make meatloaf is the prospect of using the leftovers in a sammich.  Mmm…DSC02274 (1600x1200)Thread needs more kitteh!  This is Sweet Pea, a 5 month old kitteh girl.DSC02278 (1600x1200)That was hard work!  Nap time…DSC_0313 (1600x1060)I’ve been perfecting my braising method for these baby back ribs.  I do these in a 300 degree oven in a covered foil pan, after applying a dry rub, for about 3 hours or so.  A cup of beef broth helps to keep them moist.  During the last 20 minutes I brush them with a BBQ sauce, crank up the heat, and leave them uncovered to set the glaze.  Still working on the rub recipe but is has ground coriander, black pepper, kosher salt, garlic and onion powders, brown sugar, and a few other things that look good at the time.