Tuesday, July 14, 2015

Oven Baked "barbequed" Spareribs

This is a super easy and delicious family meal. The ribs aren't really barbequed or even grilled outside, but if you want a dish that takes less than 5 minutes to prep, this is it! I always have the John Wills dry rub mixed up, but a commercial blend would be just fine.

Preheat oven to 280
Serves 3-4

1 rack of ribs, I like St Louis cut
John Will's dry rub or a commercial blend like Jack Daniel's or Corky's
Sticky Fingers Memphis Style Barbeque sauce or any kind you like

Cut ribs into serving (3-5 rib) portions. Place in a baking pan and season generously (a really good coating) with dry rub. Cover with aluminum foil and bake for 3 hours. Remove aluminum foil and pour barbeque sauce over ribs. Raise oven heat to 375 and bake 15-20 minutes until ribs are glazed.
Serve with baked beans and cole slaw.

Wednesday, July 01, 2015

Snapper Treasure Cay with Creole rice and sauteed peppers

I made this while we were in the Bahamas with some dear friends. I used fresh red snapper that we bought from a local fisherman. This may be one of the best things I've ever made! I loved the combination of the fish in escabeche with the zucchini and peppers.

Serves 4

2-3 garlic cloves, minced fine
Juice of 2 limes
Extra virgin olive oil, 3-4 times the juice
3-4 tbl capers
1/2 tsp salt
Fresh ground black pepper
Pinch of Red pepper flakes
Big handful chopped parsley and/or cilantro

Fish filets
Salt and pepper
Olive oil 

A few hours ahead, mix all ingredients for escabeche.

Salt and pepper the fish filets
Heat a large, preferably nonstick pan over medium high heat. Add 3-4 tbl olive oil and saute the fish filets. Brown them on one side until almost cooked through. Turn on the other side and cook for a minute more.  Pour the escabeche over and place in a 180 oven for 5 minutes.

Creole Rice
Extra virgin olive oil
1/4 cup ham, chopped
1/2 onion, chopped
1-2 garlic cloves, minced fine
1 Tsp smoked paprika
1/4 tsp cumin powder
1 bay leaf
Salt, pepper
1/4 cup salsa or Rotel
1 3/4 cups chicken stock
1 cup rice

In a sauce pan saute ham, onion, garlic in olive oil. Add paprika and cumin and rice, sauteing. You can make ahead up to this point. Add salsa, stock, bay leaf, salt and pepper, and bring to a boil. Cover, reduce heat and simmer 15 to 20 minutes.

Zucchini and peppers
Olive oil
1 onion, sliced into half moons
3 cloves garlic, finely minced
1 red pepper, sliced into sticks
1 orange or yellow pepper, sliced into sticks
1 large zucchinni, sliced into sticks approximately the same size as the peppers.
1 tomato, sliced
1 tbl red wine vinegar
Handful of kalamata olives, pitted and chopped
Salt, pepper
Fresh thyme

Saute onion, with a little salt til translucent. Add zucchini and saute, adding salt and pepper. When you have a little color on the zucchini, add peppers and saute until almost done. Add tomatoes and fresh thyme. Correct seasonings, add vinegar, cooking another minute. Stir in olives.