Tag Archive: lime


Spaghetti with ShrimpIt’s finally Spring, at least, I think. With the sudden rush of sunshine and warm weather, I find myself feeling like something fresh and flavorful. Spring is my favorite season by far and I always almost forget how wonderful it is – every year, until it happens again 🙂 This season is proving to be warmer by the day, and perhaps even more delightful is the fact that a lot of fruit and veggies seem to be in season suddenly as well. Ahh Spring, how did I forget you? And how I remember you now that you’re actually here.

I find people underrating seafood these days, so it’s only fitting this post involve the fresh, salty cuisine. Other than being devastatingly delicious, shrimp tend to pack enough flavor that you don’t need a huge amount. I found this recipe in a “quick & easy”-themed Fine Cooking magazine. Quick? Shrimp cooks in like 3 minutes, so check. Easy? Definitely. Other than some chopping at the beginning and a lot of stirring in between, this was easy enough. I did up the veggie content and mix a few things up recipe-wise, but here’s my version. The best part? The cream sauce. The recipe was titled ‘shrimp & pasta with a “light” curry cream sauce’ so I took this to mean light in content, but rich in taste; I accomplished this by quadrupling the amount of curry I added (I’m pretty sure moCreamst people do this too…)

Okay, I’ll admit it. I have a problem. My problem is with cream. Seriously, WHY did we make the stuff? Oh yeah because it’s amazing, because it takes things like sauce, dip, dessert, or a cup of iced coffee and makes it simply spectacular, I’d go so far as to say divine. I love to hate cream because it keeps adding to the comfortable layer already around my waist 😉 but thank god they make low-fat versions of the sinful stuff and sell it in little itty bitty containers, otherwise I might be a little rounder about now. My secret ingredient? That’s right, the cream. No lie. Because what IS sauce without it? I’ll tell you: it’s runny , it’s grim, it’s lacking in texture and depth – but WITH cream? Ahh, then we’ve hit culinary nirvana, again. Remember that a little goes a long way and for this sauce, it’s more than enough.

Pasta + veggies = boring … Pasta + veggies + shrimp? Mmm … pasta + veggies + shrimp … + cream sauce? Now we’re talking 😀

Spiced Shrimp with Soy Beans, Basil, and Mushrooms in a Light Curry Cream Sauce

Ingredients

(for pasta)

1 package spaghetti or linguinicurry-powder

1 package frozen & shelled edamame (soybeans), defrosted

1 package mushrooms (any), stemmed & sliced

1 package frozen mixed veggies (like peppers, or a wok mix with corn, carrots, snap peas, etc.)

4 garlic cloves, sliced

1 package large shrimp, peeled & deveinedChiffonade-Basil

2 Tbs. sesame seeds

1 Tbs. chili flakes

olive oil

coarse sea salt

(for sauce)

1/3 cup chicken broth

1/2 cup dry vermouth (or white wine)

1 cup creamEdamame

4 Tbs. yellow curry powder (sub any other curry powder)

1 lime

cooking oil

sea salt & chili flakes

fresh Basil leaves for serving, chiffonade

(1) Fill a large pot with water. Add a pinch of salt and a spoonful of olive oil. Cover and set over medium-high heat until at a rolling boil. (2) In a large saute pan or skillet, heat 2 Tbs. cooking oil over medium-high heat. When hot (and oil is shimmering), add the garlic and mushrooms, stirring occasionally until browned, about 8 minutes. (3) In a medium bowl, season shrimp with the sesame seeds, sea salt, and chili flakes. (4) Add the frozen veggie mix and endamame to the skillet and cook another 3 minutes. Using a wooden spoon, push the veggie ingredients to the side of the skillet and add shrimp and cook, stirring often until semi-pink but not completely cooked through (3 minutes max). (5) Add broth and vermouth, lowering the heat to maintain a simmer and, stirring occasionally, let the liquid reduce by half. (6) Once the large pot of water is boiling, add pasta and cook according to package instructions until al dente. Drain and return to the pot. Juice the lime over the pasta and stir until moistened. Cover to keep warm and set aside (7) Add the curry powder and cream to the skillet, mixing well, and let the mixture bubble another 2-3 minutes, until sauce is thickened. (8) Pour curry sauce with shrimp and veggies over thShrimpe pasta and stir to combine. Season to taste with sea salt and chili flakes. Serve steamin’ in bowl garnished with a generous pile of fresh Basil leaves.

Serves 4

Well, it looks so time-consuming here when I spell it out step-by-step, but just re-thinking making this recipe gives me this strange desire to cook similar things… involving seafood + cream… hmm like seared scallops with creamy pea puree, or something like that (!)

My question: What is your favorite dish with cream in it?

Seriously, I want to know.

Yes, ice cream counts.

5.6.2014

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Seaweed Saladizzle

mermaid_seaweedI was going to do a post on chestnuts since I’d ‘forraged’ some (a lot, actually) from the urban wilderness. I’m not even going to talk about how THAT turned out, other than to say don’t bother trying it and save yourself some energy. Instead, I am going to talk about one awesome salad that doesn’t get enough credence in the buzz and hubbub of the salad world. It’s called wakame, sound familiar? Mmhmm, seaweed salad. Introducing the first delicate pile of greens that won’t wilt or get soggy, even after chilling for a couple days in the fridge – is it real? YES. I buy seaweed salad frozen and defrost, then add my own ingredients. Below are two versions of seaweed salad I think are worth trying – it’s not as slimy as you think! 😉

The first recipe here is from Food & Wine and was the inspiration for me making my own seaweed salad in the first place. It just looks so… good… and I love the stuff but have never seaweed_saladseen it in stores to make it myself. Way back in the day, I came across this honey-miso version, and I filed it away for one day… That day came. Seaweed salad, including the first version I made of this amazing dish, is especially flavorful (and healthy!), with or without the honey. Last week, I made seaweed salad again, only this time it was “my version,” with a little more vinegar, onions, and other smelly herbaceous stuff 😀 ‘Twas de-licious.

My star ingredient? Miso. What even is this stuff?! Fermented… what… now it kinda sounds gross. Not gross, SUPER healthy. Also super salty, what could be better? The miso I got is black as sh%$ , I mean night, and it looks like sticky dirt. Does NOT taste like dirt though. I’ll admit, I find myself sampling a small spoonful nmiso-paste_chartow and again with toast or cheese. That’s breakfast, right? I don’t like adding salt to anything I cook, so to have the super smooth saltiness of miso to use comes in handy in my kitchen. I think it’s going to take a lot more dishes like these to get me through this whole packet of miso though, I’ve got oodles 🙂

Seaweed Salad with Honey, Miso, & Lime

Ingredients

1 package frozen seaweed, or wakameseaweed-salad

1 cucumber, thinly sliced

1 bunch green onions, thinly sliced

1 Tbs. rice vinegar

1 Tbs. sesame seeds

1 Tbs. miso paste (any)

1 Tbs. honey

1 Tbs. fresh ginger, peeled & sliced

1 tsp. roasted sesame oil

1/2 a lime, juiced

(1) Defrost the seaweed overnight in the fridge or 2 hours at room temperature. In a small bowl, mix together rice vinegar through lime juice, stirring until well blended. (2) Drain any excess liquid from the seaweed before putting in a bowl. Combine the seaweed and vinaigrette and toss. Chill until ready to serve. Goes great with pork or poached eggs 🙂

Serves 4

Spicy Seaweed Salad with Red Onion, Cucumber, & Kimchi

Ingredientssliced-red-onions

1 package frozen seaweed, or wakame

1 cucumber, thinly sliced

2 red onions, peeled & thinly sliced

2 Tbs. rice vinegar

1/2 Tbs. chili flakes

2 Tbs. sesame seeds

2 Tbs. lager beer

1 tsp. roasted sesame oilkimchi

1 Tbs. miso paste (any)

1 can fermented veggies (like ginger, water chesnuts, or carrots), drained & chopped

1 can kimchi, drained & chopped (spicy Korean fermented cabbage)

(1) Defrost the seaweed overnight in the fridge or 2 hours at room temperature. In a small bowl, mix together rice vinegar through kimchi, mixing until blended. (2) Drain any excess liquid from seaweed before putting into a bowl. Combine the seaweed and vinaigrette, tossing, and chill until ready to serve. Goes great with chicken (I served it with shitake-crusted chicken breasts), or fried eggs.

Serves 4Dong_Yuan_Mountain_Hall

Well, no matter how long the intervals between my posts, I am still here and cookin’ up a storm in the hours my day usually allows me 😉 I will try to post more material these days about my culinary musings (maybe even something on chestnuts too, sigh…). I’m doing a lot of my shopping at the Asian markets these days, so expect more spicy-themed dishes with fermented goodness and powerful flavors.

My question: When you go out to eat at a Asian place, what is your favorite dish to order?

…Maybe this is something you wouldn’t think of cooking up on your own? I’d love some ideas!

10.14.2013

The Best of the Season

Now that we’re in the full swing of Summer, there’s plenty of tasty things in season – apples, apricots, avocados, basil, bell peppers, berries, melon, carrots, cherries, chilies, cilantro, eggplant, fennel, figs, grapes, garlic, green beans, green onions, lettuce, limes – veggies that are relatively inexpensive and arriving at the local markets in abundance. The last two weeks I’ve had my best friend here from the U.S. I cooked up a storm, really couldn’t help myself and we probably ate 90% of what’s on that in-season list. Granted we drank a lot of Sangria too, so I think it’s all a balance 🙂

In this post I’ve sketched out a complete day’s menu. I tried to make it a colorful, tasty spread with a good mix of both rich and fresh, spicy and sweet flavors. The menu is divided into the day’s meals: breakfast, lunch, dinner, and dessert. If I had to categorize it, I’d call the breakfast Danish, the lunch Hawaiian, and the dinner just plain European…I’d be lying if I said the dessert wasn’t Italian 😀

Probably one of this menu’s more bombastic contributions, the breakfast pâté I found in last month’s Bon Appétit. I just happened to have frozen pâté in my freezer, made in the last month of my pregnancy. A container of frozen pâté is one of the best things I’ve ‘lost’ and found again in my freezer. The steak, carrot, and chicken salad recipes I read in Cooking Light a couple years ago (and pineapple dressing for salad – genius!) The dessert is from Cucina La Italiana, still one of my favorite cooking magazines 😀 (nope..no endorsement yet, but a girl can dream).

On a random side note, I have switched from using olive oil to sunflower oil in all of my recipes that involve cooking at high temperatures. I recently read in an email sent from a very helpful friend of mine that when you cook certain oils (most oils, actually) to a certain high temperature, they burn and consequently go rancid. Rancid oils are carcinogenic, which are bad no matter what form they come in. So – as delicious as olive oil is – I guess it’s best to be served with dishes that aren’t cooked. Perhaps I should have known this but hey, I thought olive oil was delicious in any form I used it.

The star ingredient in this menu is citrus, I used mostly oranges but lemons and limes too. I’ve made the case for this fruit time and time again and I never seem to tire of it. I have a tupperware full of citrus slices sitting in the fridge for my water, juice, wine, etc. and I throw orange peels into stir-fries, zest copious amounts of lemons for batches of strawberry lemonade, and am making lime simple syrup for what I think might be the perfect mohito. This family of fruits can sit in the fruit bowl on the counter long after all other fruits there have molded and bruised, all the while giving off verbena aromas in the kitchen. I put unripe fruit in a bag with oranges or other citrus for a day to make them soft and ready to eat. Since I get a lot of my citrus from Spain, I’ve now gotten into the habit of scrubbing the outer rinds with soap and warm water before I zest or peel for cooking. At first what I thought was a pregnancy craving, turns out to be a lifelong addiction to Vitamin C, perhaps? Or maybe I’m just wanting some extra energy 😉 Either way, there’s something wonderfully refreshing about these sweet and sour fruits. If I had to pick a favorite – and it would be hard – I would have to say lemons. When life gives you lemons, you can make just about a million things to eat..

Breakfast

Liver Pâté Crostini with Savory Berry Salad

Ingredients

2 1/2 cups chilled liver pâté (can be chicken, duck, or beef)

1 baguette, sliced

(for the salad)

1 container of fresh blackberries

1 container of fresh blueberries

1 Tbs. olive oil

2 Tbs. fresh chives, minced

2 Tbs. fresh Parsley, minced

1 lemon, juiced

salt & cracked pepper

(1) To make the salad, combine all ingredients – blackberries through lemon juice – in a sealable container. Season with salt & pepper and chill until ready to serve. Turn the oven on to a low broil. (2) In a large metal or glass oven pan, lay out the baguette slices and season both sides lightly with olive oil and pepper. (3) Put pan into the oven about 10 cm from the top and broil, turning once, until both sides are browned, 3-4 minutes total. (4) Serve each of the toasted bread slices with a layer of chilled pâté and a spoonful of the berry salad on individual plates, or set it all in the center of the table and let everyone make their own.

Serves 4

Lunch

Blackened Chicken Spinach Salad with Spicy Pineapple Dressing

Ingredients

(for the chicken)

1 lb. (or 1/2 kg) chicken breasts

1 Tbs. ground coriander

1 tsp. chili flakes

1 Tbs. garam masala

1/2 Tbs. curry powder

1 /2 Tbs. ground black pepper

1 Tbs. cajun seasoning

1 Tbs. paprika

sunflower oil

(for the salad)

1 bag of baby spinach, washed & stemmed

1 package of baby bean sprouts, washed

1 red bell pepper, seeded & thinly sliced

1 yellow bell pepper, seeded & thinly sliced

2 red onions, peeled & thinly sliced

3 carrots, peeled & cut into matchsticks

1/2 of a ripe pineapple, peeled & cubed

(for the vinaigrette)

1/4 cup beer

1/4 cup olive oil

1/2 cup cubed pineapple

2 Thai chilies, coarsely chopped

1/2 bunch fresh cilantro, stemmed & chopped

1/2 bunch of fresh chives, chopped

2 oranges, juiced

3 Tbs. honey

3 Tbs. yogurt

1 Tbs. rice vinegar

3 garlic cloves, chopped

(1) First, make the vinaigrette: combine all ingredients (beer through garlic) in a blender and puree until smooth. Season to taste with honey and cracked pepper, cover, and chill in the fridge. (2) Second, for the salad, make sure all veggies are washed and the greens are dry. In a large bowl, toss all veggies for the salad together, spinach through pineapple pieces. Cover with a damp paper towel and refrigerate until ready to eat. (3) Third, make the chicken: combine all spices for the chicken- coriander through paprika – in a small bowl. Wash and trim chicken breasts, dry, and then rub with 1 Tbs. sunflower oil. Rub the spice mix on both sides of chicken. (4) Heat 2 Tbs. of sunflower oil over medium-high heat in a skillet. When hot, add the chicken and cook, turning once until both sides are browned and the meat is cooked through, 10-12 minutes. Transfer chicken to a cutting board and cover with foil; let rest 5 minutes. (5) When ready to serve, lightly toss salad with the chilled vinaigrette. Slice blackened chicken lengthwise and top each salad bowl with 4-5 pieces. To make the salad as a weekly snack, keep vinaigrette on the side and separate salad into sealable containers, covering with damp paper towels; close and seal the containers and refrigerate until needed, adding the vinaigrette just before eating. Salad goes well with garlic bread or toasted pita triangles 🙂

Serves 4

Dinner

Beef Tenderloin Steaks with Pomegranate-Pinot Noir Sauce

Ingredients

4 beef tenderloin steaks

1 1/2 cups Pinot Noir (or Cabernet-Merlot blend)

4 shallots, peeled & minced

2 oranges, juiced

2 pomegranates, seeded

1 cup of beef broth

2 Tbs. butter

sunflower oil

sea salt & cracked pepper

(1) Season both sides of steak with salt and pepper. Let meat stand at room temperature for 30 minutes before cooking. (2) Heat 2 Tbs. of oil in a medium skillet over medium-high heat. When hot, add the steaks and cook 3 minutes per side, until  seared on the outside and medium-rare when cut into. Remove steaks from the skillet and cover with foil. (3) Pour 1 Tbs. of oil into the skillet, add shallots and cook about 3 minutes until slightly golden. Add all of the red wine, beef broth, and orange juice next, bringing the sauce to a boil. (4) Stirring occasionally, cook until the liquid has been reduced by half. Lower heat and stir in the butter; season to taste with salt & pepper. (5) Serve the steaks with a generous spoonful of red wine sauce and 1/4 cup pomegranate seeds per plate, cracking black pepper across the top.

Serves 4

Steamed Carrots with Garlic-Ginger Butter

Ingredients

1 lb. (or 1/2 kg) carrots, peeled & quartered

4 cloves of garlic

5 Tbs. fresh grated ginger

3 Tbs. butter

5 limes, zested & juiced

sunflower oil

Sea salt & cracked pepper

(1) Mince all of the garlic and mix with the fresh ginger and lime zest; set aside. Fill the bottom of a large pot with 3 cm of salted water; cover and bring to a boil over high heat. (2) Put the carrots in a colander and then into the pot; cover and steam veggies until tender and easily pierced with a fork, 10-15 minutes. (3) In a large skillet, heat 2 Tbs. sunflower oil and add the garlic-ginger mixture, cooking 1 minute or until fragrant. (4) Lower the heat to medium and add carrots and lime juice, mixing well. Cover the skillet and cook, stirring often, until carrots have absorbed liquid, about 4-5 minutes. (5) Stir in the butter until melted and serve immediately with cracked pepper.
Serves 4

and Dessert..

Honey-Citrus Gelatin with Cream & Cracked Pepper

Ingredients

1 packet unflavored gelatin

3 oranges

1 lemon

4 Tbs. honey

2 Tbs. brown sugar

1/2 cup cream

cracked pepper

(1) Zest and juice all 3 oranges. In a medium saucepan, add orange juice, zest, honey, and brown sugar; bring to a boil over medium heat and simmer until thickened and reduced by half. (2) Juice the lemon and add to saucepan, add the gelatin powder and cook for 1 minute more. (3) Remove from heat and cover, letting stand a minimum of 30 minutes. Once cool, put in the fridge (keeps 3 weeks chilled). (4) When ready to serve, put spoonfuls of the warm (or chilled) gelatin into small bowls and pour cream over the top, garnishing with 1/2 tsp. cracked pepper.

Serves 4

So, my Summer menu has turned out to be both long and filling. Det er både lang og godt fyldende 🙂

My question: What is the best sauce to serve with a steak?

Red wine sauce is still one of my reigning favorites…

8.1.12

Fish Tacos Night :)

There comes a time (right around now..) when you’re so anxious for Spring you feel like making equally zesty dishes to remind you it’s the season of sunshine, freshness, and bloom. Maybe I’ve just been cramped up in winter for too long that the sight of all these flowers makes me feel more energetic and adventurous 🙂

Last weekend we had some company over for dinner, both of whom are talented foodies in their own right. My friend cooks authentic Mexican food and she was wonderful enough to bring roasted tomato and pepper salsa — Salsa Roja — which sounds just as awesome as it actually is, as well as fresh homemade tortillas that went wonderfully with the blackened fish.

The actual recipe I used for the fish tacos ended up being a culmination of a few different recipes I found that served my purposes. For the blackened part, I used a recipe from Cooking Light (March 2011) and substituted the spices I had at home for the ones I wasn’t going to go out and buy, namely I used ground coriander, chili powder, and lots of cumin. The idea for the tacos came from allrecipes.com where they paired slaw with fish and chipotle mayo in tacos (but who needs mayo when you have fresh salsa!) For the slaw, I found a recipe made by the brilliant ‘Southwest’ chef Bobby Flay for cumin-lime cabbage coleslaw. I modified it by adding honey because it just sounds like something slaw is missing 😀

The star ingredient in this menu was fresh limes (I know I’m loving/craving citrus these days so I may be a little bias, but still). Limes have this wonderfully sour and acidic flavor that compliments spicy and sweet dishes alike, not to mention it just looks colorful and fresh sitting on a plate. I even served our coca-cola with little lime wedges to stick with the theme :v There is something nice about the flavor combination of blackened fish, spicy salsa, sliced avocado, creme fraiche, and warmed tortillas all cut with a squeeze of lime that makes you appreciate the messy act of devouring tacos all over again!

Spicy Blackened Fish Tacos served with Creme Fraiche, Lime, Fresh Salsa, & Avocado

Ingredients

1/2 kg (or 1 lb) boneless fresh white fish, like Tilapia or Halibut

(for blackened seasoning)

1 1/2 Tbs. ground coriander

1 Tbs. chili powder

1 Tbs. dried oregano

1 tsp. brown sugar

1 Tbs. ground Cumin

1/2 Tbs. ground black pepper

1 tsp. salt

(for the tacos)

3 ripe avocados

3 limes

1 package small flour (or corn) tortillas

2 cups fresh salsa

1 cup creme fraiche

(1) Mix all of the spices together for the blackened seasoning (coriander through salt) in a small bowl. Spread evenly over both sides of the fish until all the seasoning has been used. (2) Heat the oven to 150 degrees Celsius (or 300 Fahrenheit). Wrap the tortillas in foil and put in the oven to warm. (3) In a large frying pan or skillet, heat 1 Tablespoon of olive oil over medium-high heat. When hot, add the fish and cook 3-4 minutes per side, adding more oil if necessary to prevent sticking. Keep the fish centered in the pan so it cooks evenly and just until it begins to fall apart. Remove from the pan and cover with foil. (4) Slice the limes into wedges. Put the salsa, shredded cheese, and creme fraiche into separate bowls and set out for serving. Halve and thinly slice the avocado; squeeze a lime wedge over it to prevent browning. (5) To assemble the tacos, take a warmed tortilla and first put some of the blackened fish, then salsa, cheese, and a spoonful of creme fraiche, top with sliced avocado. Serve plates with a couple of lime wedges on the side 🙂

Serves 4

Honey-Cumin Cabbage Slaw with Red Onion, Carrots, & Bell Peppers

Ingredients

(for the vinaigrette)

3 Tbs. olive oil

1 Tbs. red wine vinegar

3 Tbs. honey

2 Tbs. ground Cumin

(for the slaw)

1 head of red cabbage, stemmed & cut into ribbons

2 carrots, peeled & grated

2 bell peppers (red & yellow) seeded & thinly sliced

2 medium red onions, thinly sliced

(1) Make the vinaigrette first, whisking together the olive oil, honey, vinegar, and cumin in a small bowl until blended. (2) In a large bowl put all of the chopped vegetable ingredients (cabbage through red onions). Add the vinaigrette and mix well. (3) Refrigerate the slaw until ready to serve, at least 30 minutes.

Serves 4

Sadly, taco night is over but that craving for fresh food has not gone away yet so, much like Spring I suppose, my meal plans will hopefully blossom into more colorfully fresh and vibrant dishes 🙂

My question:

What is the best-tasting fresh fish to use for tacos?

3.24.12

Homemade Barbecued Pork Ribs

The last meal I made with my family over the holidays was barbecued pork ribs 😀 Personally, I may have missed the spicy-sugary taste of barbecue sauce but I was definitely missing the whole eat-off-the-bone experience. With ribs it seems, the more time you put into them, the more taste you get out of them (I made that up myself..) and can prove to be an all-intensive process. I reduced marinade, let the ribs soak in it overnight, grilled and basted them over slow heat, and made my own barbecue sauce. I’m thinking I may have gone a bit overboard on the whole DIY concept but hey, you don’t get to make ribs from scratch every day! (At least I couldn’t;-)

The rib recipe I refer to here is from December’s Food & Wine and originally involved Root Beer. After perusing through a couple of cooking magazines with my brother, we quickly established that any meat you serve marinated in and covered with sauces made from Coca-Cola will be tasty, at the very least 🙂 The spiciness in this barbecue comes from ground black peppercorns, a simple combination since there’s so many different and more colorful chilies and spices to choose from out there but black pepper pairs wonderfully with vanilla bean (and just when you thought vanilla couldn’t get any better!) My advice to spice enthusiasts, add 1/2-1 Tablespoon extra ground black pepper to your barbecue sauce if you want it really spicy.

Perhaps needless to say at this point, the star ingredient in the ribs recipe is Coca-Cola. And why not?! I initially thought that the taste might be overshadowed by some of the other flavorful ingredients but that wasn’t the case. Apparently boiling something down over time only contributes to the flavor :] This is making me think that you could probably boil any soda down to its sauce form, like Dr. Pepper steak sauce or chicken cutlets with Fanta reduction. I should start considering soda an ingredient (is it that bad? Doesn’t cooking making it any better? I hope so…)

Slightly inspired by the whole farewell ‘grilling theme’, I made another recipe, this one from last June’s Food & Wine, which is a salad with grilled oyster mushrooms and green grapes, chilled celery and butter lettuce. Salad and barbecue just sound like the perfect combination.. I have included both recipes in this post, let’s call it le grill menu. The two go awfully well together and the ribs were so delicious I was eating them with my fingers a quarter of the way through, probably covered with a little barbecue sauce too. I was not the only one though 🙂

Grilled Pork Ribs with Coca-Cola Lime Barbecue Sauce

Ingredients

(for the marinade)

2 cans of Coca-Cola

3 shallots, sliced

1/2 cup fish sauce

1 head of garlic, peeled & crushed

1/4 cup whole black peppercorns

1/4 cup red wine vinegar

1/4 cup olive oil

1 cup cold water

2 racks of pork ribs (about 5 lbs. or 2.3 kilos)

(for barbecue sauce)

3 cans of Coca-Cola

1/4 cup lime juice

1 Tbs. ground black pepper

1 Tbs. garlic powder

1 Tbs. chili powder

1 ts. salt

2 vanilla beans, split & scraped for seeds (or 2 Tbs. vanilla extract)

cooking/grilling spray

(1) To make the marinade, boil Coca-Cola, fish sauce, garlic, black peppercorns, shallots, and vinegar for 1 minute over high heat. Cover, remove from heat, and let steep for 30 minutes; uncover and let cool. Add the olive oil and cold water, stir, and transfer to a ziploc bag or large dish before adding the pork ribs. Cover/seal and marinate meat overnight in the fridge. (2) While cleaning and preheating the grill (on medium), let ribs come to room temperature, uncovered 20-45 minutes. (3) In a medium saucepan, mix the vanilla bean, black pepper, and 3 cans of coke. Bring to a boil over medium-high heat and reduce to about 1/2 cup, stirring occasionally, 25-35 minutes. Add the lime juice and salt, simmering over low heat for 2 minutes. Strain and discard the vanilla bean and remove pan from heat. (4) When cooled, stir in the garlic and chili powder, seasoning barbecue sauce to taste with salt and pepper. (5) Once grill has preheated, drain the marinade from ribs, reserving about 1 cup for basting. Spray ribs with cooking spray and grill over medium-high heat, turning once, to sear each side, about 10 minutes total. (6) Put heat to low and continue grilling the ribs, turning often, and basting every 5-7 minutes until cooked (edges of the meat will begin to pull away from the bone), about 35-45 minutes. Remove ribs from the grill, slather in barbecue sauce, and cover with foil, letting rest for 10 minutes. (7) Before eating, cut between each rib with a sharp knife. Serve pork ribs with lime wedges and a side of barbecue sauce.

Serves 4

Grilled Grape & Mushroom Butter Leaf Salad with Mustard-Celery Seed Vinaigrette

Ingredients

(for the vinaigrette)

3 Tbs. walnut oil

1 Tbs. Dijon mustard

1/4 cup champagne vinegar

1/4 cup olive oil

1 Tbs. celery seeds

1 lemon, juiced

2 Tbs. fresh Parsley, minced

3 green onions, minced

2 garlic cloves, minced

2 Tbs. white wine

salt & cracked pepper

(for the salad)

1 head of butter lettuce, stemmed & torn

1 cup fresh sprouts

1 cup green grapes

1/2 cup fresh celery, thinly sliced

1/4 cup celery leaves

1/4 cup fresh parsley leaves

2 cups fresh oyster mushrooms

1/4 cup roasted & salted whole almonds

(1) To make vinaigrette, whisk together all the ingredients, walnut oil through white wine above, in a medium bowl and season to taste with salt & pepper (adding more champagne vinegar, if needed:-) Cover and chill until ready to serve. (2) Wash and dry salad greens, combining the celery leaves, parsley leaves, butter lettuce, and sprouts in a salad bowl. Refrigerate. (3) Preheat the grill to medium-high heat and clean racks with lemon halves. When hot, grill the oyster mushrooms, turning once, until browned, about 3-4 minutes. Also grill the green grapes on a strip of foil until slightly browned, 2-3 minutes. Remove both from grill and let cool about 2 minutes. (4) Next, add sliced celery and roasted almonds to the salad greens. When ready to serve, toss salad with grilled mushrooms and grapes and 5 Tbs. of the salad vinaigrette. Serve immediately 🙂

Serves 4

So, at last my desire for grilled food has been satisfied }:-) for now…I will see what new inspirations come with visiting wonderfully flavorful Espania! I already miss cooking with my family, but at least I’ll be coming up with some more meaty meals since my little brother will be here and cooking with me by the end of the week, in my uber tiny European kitchen too 😀

My question: What is your favorite style of barbecue sauce?

It seems like every city has one. There’s Memphis (sweet and salty), Kansas City (tomato-based), and St. Lious (tangy) barbecue and the list goes on and on..

1.13.12