So what was your last weekend menus?

The Ribs

Seriously, they're the best ribs I've ever eaten but they are SO not healthy and a bit of a pain to make. Once in a while though, you just have to throw caution to the wind smileys/smile.gif

As for the cake, yeah...baking is not my forte. But I'm working on it...kicking and screaming the whole time

 
I don't have much of a recipe. Coat ribs with a rub combo, wrap 24 hours, smoke with pecan.

I like to rub St Louis cut ribs with brown sugar, granulated sugar, black pepper, garlic salt, a dash of cumin, my own chili powder mix and some of John Henry's Original Pecan Rub. Wrap in plastic for 24 hours in the fridge. Barbecue low and slow for about 2 hours over charcoal and pecan chips. Pull off the fire, wrap in foil, hold in oven about an hour. See, not really a recipe, more of a technique.

Next time you guys are in town, we'll crack my last bottle of Opus and chow down. Molly's been asking about you. Ahem.

 
Mmmm....

That sounds great. Do you do any sauce or do you serve it dry (restraining myself here).

As for Molly, I miss her too but unfortunately the closest I'm getting in the near future is Reno for work with month. I think that might be a bit much of a drive, but you know our guest room is always yours.

 
I make a sauce with a Bulls-Eye Original base, add molasses, Dat'l-Do-It Peppah sauce and whatever

else I think it needs for balance. Hot & Sweet is the goal. I brush the ribs with a little sauce just as they come off the rack, right before wrapping them in the foil. Generally serve the sauce on the side. The rub is actually good enough that you don't need sauce, which I believe is the goal of them "perfeshenal" bar-b-q-ers.

In a pinch, John Henry's Original Spicy Sauce rocks my world. Check out his stuff.

http://www.johnhenrysfoodproducts.com/about.html

 
Grilled Lamb Chops with Rosemary and Garlic...

Julia's sauteed potatoes (Book I)

Haricort Vert with butter garlic sauce.

and molten lava chocolate cakes for dessert!

And a nice French Chablis to wash it down with.

 
Maria, I totally get this...

We had "no holds barred" carb weekend and on Monday morning I felt like crap. I coudn't wait to get back to low carbdom and get my self back in order.

 
So many stir fries during the week is what I do with...

the big roast on Sunday. Sliced for lunches, etc. A big roast in the fridge on Monday is a very good thing!

 
Dawn, I wasn't a big lamb fan either

until I went to Egypt and had it prepared so succulently. When it's prepared correctly, marinated, drilled with garlic, and presented instead of beef or chicken, it is fabulous.

 
I almost went to the store for sausages and some sort of hors d'oeuvres

But I decided to have an early glass of wine instead. On a hot night they just weren't needed. No one missed them with all the garden veggies. Lesson learned.

 
I would have totally done that as well! LOLLOLOLO

I grew up with the depression era grandmother who fed people. Her mantra was: "Mein Gott! There is not enough food!" And of course there was food for 100 and there were 25 present. And now? I do the same thing. I have to be able to feed 30 if I have invited 10 for dinner.

And so it goes...

 
Well if you're gonna cook like that, you don't need to bake...we'll bring dessert smileys/smile.gif

 
Had to work so I made refrigerator pasta (not to be confused with refrigerator soup or ...

refrigerator pizza!!)

We had whole wheat penne with sauteed onions, garlic and fennel, some chicken cilantro sausage that need to be used up, some left over grilled eggplant and stirred in some parm cheese blend (that was left over from a cheese and chutney platter I had made for a party). Stirred it all together and topped with fresh chopped tomatoes, basil and a nice drizzle of olive oil.

These things tend to turn out better sometimes than other times. This one happened to be pretty good:)

 
I love cold roast pork sandwiches. childhood favorite. also good sliced on salad, like beef salads

 
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