Archive for the 'Recipes' Category

Kale / Avocado Salad
Monday, July 1st, 2013

Salad

  • head of kale, chopped up into like 1″ square pieces
  • 3 tomatoes on vine, chopped into 1/16ths
  • 2 avocados, ripe, chopped up
  • 1 red pepper, chopped into like 1/2″ square pieces
  • 1/2 red onion, chopped up all fine

Dressing

  • olive oil
  • 3 limes worth of juice
  • salt
  • black pepper
  • cumin
  • 4 cloves garlic, chopped up all tiny

Crunchy Topping

  • 10 garlic chives, chopped up all fine

Steps

  1. make salad in bowl
  2. mix dressing in cup
  3. pour dressing on salad
  4. cover bowl
  5. SHAKE SHAKE SHAKE
  6. sprinkle on chives
  7. eat, serves 8 as a side dish
BBQ Pork Spare Ribs
Thursday, August 9th, 2007
Pork Ribs: Step 3
  • 1 rack pork spare ribs (about 3 1/2 lbs)
  • Some kind of basic store-bought BBQ sauce
  • 3 tsp paprika
  • 2 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp ground red pepper
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/2 tsp thyme
  • 1/2 tsp smoke salt
  • 1/3 tsp cayenne
  1. Make spice rub with ingredients above.
  2. Preheat oven to 350.
  3. Take broiler pan out from under the oven, line bottom part of pan with aluminium foil.
  4. Wash and pat dry the ribs.
  5. Season both sides of ribs with spice rub.
  6. Bake ribs meat side up on second-to-bottom rack for 1 hour.

    Pork Ribs: Step 1
  7. Remove from oven.
  8. Pour tiny bit of liquid fat out of pan and into a can to get it out of the way.
  9. Paint meat on bony side with BBQ sauce.
  10. Flip back over to have meaty side on top, paint with lots of BBQ sauce such that all meat is covered.

    Pork Ribs: Step 2
  11. Lower oven temperature to 325.
  12. Cook for about 90 minutes until meat has pulled back from the bones.
  13. Remove from oven, let rest for 10 minutes
  14. While resting, raise oven temp to 450 and put a package of Pillsbury biscuits in. Bake for the 10 minutes specified on the package.
  15. Accompany with Brooklyn Pilsner for best effect.

Inspired by this recipe.

Chicken Thighs & Rice
Friday, November 3rd, 2006
Chicken & Rice
  • 3/4 lb rosemary marinated chicken thighs (Dines Farms), cut into strips
  • 1 tbsp vegetable oil
  • 2 little onions, chopped
  • 3/4 cup basmati rice, washed and drained
  • 3/4 cup water
  • 1/2 box pomi tomatoes
  • 1 tsp chili garlic sauce
  • a bunch of basil leaves
  1. heat oil over medium high heat
  2. brown chicken, 5 min each side
  3. remove chicken from pan
  4. in same pan, add onions and rice, mixing to cover rice in oil
  5. add water, tomatoes, chili sauce
  6. bring to a boil
  7. reduce to simmer
  8. place chicken back on top of rice
  9. put basil leaves on top of chicken
  10. cover, and cook for 20 minutes (until rice has absorbed liquid and chicken is fully cooked)

This could have used some salt added along with the onions. There was a bit of an overwhelming tomato flavor as well. Chicken stock instead of water to cook the rice might have cut that down. Better would have been to use a higher meat to rice/tomato ratio. Unfortunately, I’d only picked up a small portion of chicken at McCarren Park this past Saturday, so there wasn’t a whole lot I could do about that this time around.

The extra fat brought along by using thigh meat instead of breast helped impart more flavor to this; I’ve found that in this kind of chicken & rice dish, breast meat usually just can’t hold its own.

Spiced Peaches & Vanilla Pudding
Wednesday, September 20th, 2006
Peaches & Vanilla Pudding
  • 2 large ripe peaches
  • 1/4 cup sugar
  • 4 whole cloves
  • 3 cinnamon sticks
  • 1/3 cup cider vinegar
  • 1/2 cup water
  • 1 package instant vanilla pudding
  • enough milk to make the pudding
  1. peel, seed, and quarter peaches
  2. bring water, cider vinegar, cloves, and cinnamon to a boil for a few minutes
  3. add peaches, return to boil
  4. simmer at low for 10 minutes
  5. make pudding, split into four serving dishes, refridgerate
  6. once the pudding has set in the dishes and the peaches are done, put 1 or 2 peach quarters into each dish (2 tastes much better, 1 is pictured)
Stuffed Peppers
Wednesday, September 20th, 2006
Stuffed Peppers
  • 2 funny-colored peppers
  • 4 strips bacon
  • 1 tomato
  • 1/8 onion
  • 1/2 leftover green bell pepper
  • 1 egg
  • 2 tbsp bread crumbs
  • 1/2 cup warm water
  • salt
  • black pepper
  1. Halve the multi-color peppers, remove seeds and inside bits.
  2. Preheat oven to 350.
  3. Cut bacon into quarters. Reserve 4 of these.
  4. Fry bacon with onion until onion is clear.
  5. Finely chop tomato, pepper.
  6. Mix egg, bread crumbs, black pepper, then tomato and pepper. Mix with bacon/onion and use this mixture to fill the peppers.
  7. Cover each pepper half with one of the reserved bacon quarters.
  8. Place peppers into baking dish, pour warm water into bottom of pan.
  9. Cover with foil, bake for 20 minutes.

Helped out by this recipe.