Saturday, June 8, 2019

Sunday Dinner June 9, 2019

On the Menu

 Carolina Ribs

10 Pounds


10 lbs. pork ribs                   

2 teaspoons salt

2 teaspoons pepper

1 tablespoon crushed red peppers          

16 oz white wine vinegar  

8 oz water                 

5 oz onions, diced

3 garlic cloves, minced

4 oz green bell pepper, chopped

16 oz diced tomatoes                     

4 oz Tabasco sauce                       

10 oz brown sugar              

2 oz lemon juice


Combine the salt, pepper and red pepper flakes.

Rub this mixture over both sides of the ribs, coating them well.

Place the ribs in a large pot and add the vinegar and water.

Cover and refrigerate overnight.    

Preheat oven to 350 degrees.          

Uncover the ribs and bake, covered, for 45 min.

Remove the ribs from the liquid and place on a sheet pan presentation side up .

Bake in the oven for an additional 15 minutes or until the internal temperature reaches 145 degrees.

Prepare the sauce by pureeing the onions, garlic, bell peppers and tomatoes in a blender.

Pour this mixture into a sauce pan and add the remaining ingredients.

Simmer the sauce over low heat until it thickens, approximately 15-20 minutes.

Brush the sauce over the ribs and serve hot.    

 Collard Greens Brazilian Style
4 – 6 Serving
¼ cup olive oil
¼ - ½ teaspoon crushed red peppers
4 – 6 garlic cloves, sliced
1 medium onion, sliced, thin
2 pounds of greens (any greens), washed, cut into thin strips (chiffonade)
½ cup orange juice
1 teaspoon garlic, granulated/powder
1 teaspoon onion, granulated/powder
1 teaspoon sea salt
½ - 1 teaspoon pepper 

Heat the olive oil in a large skillet or wok over medium high heat. 
Add the crushed red chili peppers and sauté until peppers start to brown approximately 30 seconds.  Lower the heat to medium, add the sliced garlic and onions, continue sautéing approximately 1 minute, do not let the garlic brown.  Add the greens, orange juice, granulated garlic, granulated onion, salt and pepper, mix until all ingredients are well incorporated.
Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally. 
That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust.

Ms. Mandry’s Yellow Rice – Arroz Amarillo
12 Servings
2 tablespoons olive oil
2 tablespoons garlic sofrito
3 cups rice, rinsed and drained
1 tablespoon sazon
2 teaspoons sea salt
Boiling water to cover by 1 inch
In a heavy large pot with a tight fitting lid, heat the oil. Add the garlic and onion/pepper sofrito and sauté over medium heat until all liquid is absorbed. Add the rice and continue sautéing about 3 minutes. Add the boiling water, just enough to cover the rice by about 1 inch. Bring the pot up to a boil lower the heat to a simmer and cover with a tight lid. If you do not have a tight fitting lid, cover the pot first with foil and then put on the lid. Crimp foil around the pot so that no seam is escaping. Cook rice 15 minutes then redistribute the rice by gently folding/turning it from the bottom of the pot to the top with a large fork. If rice is done, cover and remove it from the heat.
If it needs more time, add more water if needed and continue cooking checking and redistributing every 15 minutes and rice is done.
Note: I always use a long grain brow rice therefore the rice will not be yellow. It also takes approximately 45 minutes to cook. 

Ethiopian Style Black Beans

10 Servings


1 lb dried black beans

2 tablespoons grapeseed oil

1 large red bell pepper, diced

1 large onion, diced

3 large cloves garlic, minced

8 cups water

3 bay leaves

1 tablespoon granulated garlic

1 tablespoon granulated onion

2 tablespoons berbere spice

2 teaspoon sea salt


Sort beans by spreading them out on a flat surface and remove any broken, off color or odd shaped beans.  Remove any dirt, rocks and other debris. 

Rinse thoroughly in cold water, drain and set them aside. 

In a large pot, heat the oil and sauté the peppers, onion and garlic until onions are translucent.

Add the water, beans bay leaves and seasoning, stir and cook uncovered, over medium heat stirring occasionally.

Cook for 2 hours or until beans are fork tender.  

Check the liquid level and make sure it’s covering the beans by at least 1 inch while cooking. 

If liquid is evaporating too rapidly, reduce heat and add water ½ - 1 cup at a time.

Notes:  To soak or not to soak, the choice is yours.  If you choose to soak your beans there are two basic methods:

1.    The long soak. Simply cover the beans in water and soak them overnight (about 8-10 hours).  You now have the option of discarding the water or cooking the beans in the soaking water. 

2.    The quick boil.  Put the beans in a large pot, add water and bring up to a boil. Let the water boil for about 2 minutes, then remove from the heat, cover the pot and let soak for about 1 hour.
 Asian Slaw
8 Servings

1 head green cabbage, shredded

½ head red cabbage, shredded

1 teaspoon sea salt

½ cup rice wine vinegar
¼ cup soy sauce
2 tablespoons sesame oil
½ cup extra virgin olive oil
½ teaspoon crushed red chili peppers
1 teaspoon fresh ginger, grated
1 teaspoon minced garlic

2 carrots, shredded

4 scallions, julienned ½ cup pine nuts - Optional


Toss the cabbage together in a large colander and set in the sink.

Sprinkle the cabbage with salt and let stand for 15 minutes.  The salt draws out some of its moisture so that the slaw remains crunchy.

In a bowl whisk together the vinegar, soy sauce, oil, chili peppers, ginger and garlic. 

Toss together with the cabbage, carrots, and scallions.

Refrigerate and serve cold.
Jamaican Sorrel
Yields 8½ Cups

Note: Hibiscus flowers can be purchased at any Hispanic grocery store. It's sold under the name of Jamaica which is pronounced hah-my-kah. 

6 ounce hibiscus (Jamaica) flowers
10½ cups water
2 tablespoons dried ginger root pieces
12 whole allspice (pimento) berries
1½ cups sugar

Spread the hibiscus out on a cookie sheet and sort through the flowers to remove any debris.
In a large pot, add the water, hibiscus, ginger and allspice berries. Bring the pot to a boil for 10 minutes, then remove it from the heat.  Let sorrel steep for 30 minutes.
Strain the mixture and discard the flowers, etc.
Add the sugar starting with 1 cup.  Taste for sweetness and add more sugar as needed.
This beverage can be served hot or cold.
If serving cold, let it come to room temperature before refrigerating or adding ice. 

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