17 April 2015

Succulent & Savory Slow Cooker Country-Style Ribs

My mom used to bake bone-in country-style pork spare ribs in her big blue and white flowered Corningware dutch oven that, I swear, were so tender and succulent that they just fell off the bone. We'd eat them with peas and mashed potatoes covered in the thick, rich tomato-y gravy.

And I do not have her recipe. And I wanted to use a slow cooker, anyway. So I turned to the Internets and found a delicious-sounding recipe at The Southern Lady Cooks. I added a couple dashes of liquid smoke, as one of the commenters suggested, and let the ribs soak overnight in the sauce before I put everything in the slow cooker.

So my best shot was potato-centric :( They were good garlicky mashed potatoes, though.
This is really my favorite kind of slow cooker recipe -- just dump everything in the slow cooker, go away for a good long time, come back to pure unmitigated delicousness.

Saucy ingredients ;)
The ribs were very good -- tender, flavorful, and falling off the bone. The Husband thought they were a little messy, but ribs can be. My only complaint was that I thought they could use a little heat -- maybe a squirt of sriracha in with the other sauce ingredients next time.

Tender, fall-apart ribs.
And, of course, I still need to get my Mom's recipe!


15 April 2015

Quick Roasted Salmon Fillet

Since I used Penzey's Sunny Paris salt-free seasoning blend, which is comprised of dehydrated shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil and bay leaf, I'm tempted to call this "Parisian salmon." But that sounds like I'm trying too hard!


Quick Roasted Salmon

Servings: 2

Ingredients

  • 2 6 oz portions skinned boneless salmon fillet
  • olive oil
  • sea salt
  • freshly cracked black pepper
  • Penzey's Sunny Paris salt-free blend

Instructions

  1. Preheat the oven to 425˚F.
  2. Pour a little olive oil into the bottom of a baking dish or pie plate. Place the salmon fillets in a baking dish and rub around in the oil, flipping to make sure both sides are coated.
  3. Season generously with salt, pepper, and Sunny Paris. Bake 12 minutes.
We ate the salmon over Sidemates Tuscan Medley pearl couscous with steamed veggies and it was pretty darn tasty. The salmon was moist and flaky and omnomnom.


12 April 2015

Delightful, Decadent Chip Butty

Way back when The Husband was still just The Sexy Spod I Gave Up Sleep to Chat With, I used to visit him on summer break. He had a job, so I was largely left to my own devices during the weekday. Namely, this meant visiting libraries and book shops for reading materials and then settling down for a good read in a sunny public garden or park somewhere. (In retrospect, it's clear these visits set the style for all my later adult holidays -- I just want to sit around in the sun, looking at nature, reading books and eating tasty things).

Anyway, it was during my first summer visit that Future The Husband introduced me to chip butties. A chip butty or chip barm is a delectable sandwich made from a liberally buttered floury bap ("large soft white roll") and fresh, hot chips ("french fries"). Imho, the chips should be liberally salted and drizzled with malt vinegar, but The Husband must put ketchup on it. Regardless, it is a delicious, decadent treat I now look forward to eating once every trip.

Somedays, there's nothing in the world so good as a chip butty.
This chip butty, from Seniors Fish & Chip Shop at Lytham, was a pretty good example of its kind. The bap was as floury and soft as a this woman could want and the chips, hot from the fryer, were all crispy goodness on the outside and soft fluffy potato on the inside. The Husband felt the bap needed more butter and, from a purist's point of view, he was right but what with the bap soaking up all the chip grease, vinegar, and ketchup I was a happy nommer.