Saturday, June 13, 2020

Sunday Dinner June 14, 2020

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.    

Garlic Mashed Potatoes
4 - 6 Servings
2 pounds organic red skin potatoes
Water to cover
1 bay leaf
3 large garlic cloves
¼ teaspoon mustard powder
½ teaspoon sea salt
½ cup vegan mayonnaise
¼ cup of the liquid potatoes were cooked in
Wash/scrub potatoes and cut them into equal size.
Cover with cold water then add bay leaf and garlic cloves, bring to a boil.
Cook for 15 minutes or until potatoes are fork tender.
Drain potatoes and reserve 1 cup of the cooking liquid.
Remove and discard the bay leaf.
Place the potatoes, mustard powder, sea salt, vegan mayonnaise in a mixing bowl with a paddle.
Mix just long enough for potatoes to reach a creamy consistency. Add cooking liquid ¼ cup at a time if needed.  
If you process too long potatoes will become sticky and gooey rather than light and fluffy.
You can also use a potato masher to cream the potatoes.  Just be careful not to over mix the potatoes, you want them to be light and fluffy.

 Orange Ginger Glazed Carrots
6 Servings

1 pound baby carrots thoroughly washed
1 teaspoon grated orange rind
1 orange juiced
2 teaspoons olive oil
2 teaspoons maple syrup
1 to 3 teaspoons freshly grated ginger*
½ teaspoon sea salt
¼ teaspoon pepper

Stir together all ingredients and 1 cup water in a medium saucepan over medium heat, and bring to a boil.
Reduce heat, and simmer, stirring occasionally, 30 to 35 minutes or until liquid evaporates and carrots are glazed.

*1 teaspoon ground ginger may be substituted.

 4 - 6 Servings

1 head romaine lettuce 
½ bunch dino kale
½ cup Organic soy milk 
½ cup grapeseed oil
juice of ½ lemon  
1 - 3 cloves garlic 
½ teaspoon sea salt
¼ teaspoon cayenne pepper
½ cup grated Parmesan cheese 
½ - 1 anchovie fillet

Wash lettuce and kale and cut into bite-size pieces
Place all other ingredients in a blender or use a hand blender and puree until smooth and creamy.
Store dressing in the refrigerator for up to 2 weeks.

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