Ribbbbbbit

I'm a huge fan of ribs. I make some pretty tasty ribs. Here's my rib formula! Give it a try, and let me know about what exciting combinations you come up with. 

Chef Janice’s No-Fail Pork Back Ribs ~ (You’ll be a star!)

2 racks pork back ribs – I usually get the meat boys to cut them into smaller pieces for me

Club House Roasted Garlic and Peppers and Club House Coarse Ground Black Pepper

Two bottles VH Korean BBQ Sauce  

Sensations Italian Soda – Pink Grapefruit, one bottle, (or 2 cups of Fresca or another grapefruit-flavoured pop)

How it’s done ~

Preheat your oven 375 °F. Line sheet pans with aluminum foil, spray foil with cooking spray. Place ribs on foil, season well with spices. Bake, uncovered, in oven for one hour.

Remove ribs from oven, and place in a deeper dish. Cover with VH sauce, and bottle of Italian soda. Cover dish with aluminum foil, bake in oven for another hour. Enjoy!

You can adjust the sauce… add more pop to make a thinner sauce. It’ll cook down in the oven.

This recipe is versatile… the combinations of seasonings, sauces, and pops are endless! 

Delicious!

dinner ditty ~ Who's That Girl? - Eurythmics

Slow Cooker Bread!

So, I've been playing around with a slow cooker bread recipe. Right now, I have a red onion, chive, and Parmesan loaf in my slow cooker. 

The recipe is quick, easy, and versatile. Play around with it! The loaf it produces isn't very big, but if you do have leftovers, toast the slices or use them in stuffing. Delicious!

Here you go!

Slow Cooker Bread

2 cups all-purpose flour, or, play around with different multigrain and whole wheat flour

1 tsp each dried rosemary and dehydrated garlic flakes

2 tsp granulated sugar

1 tsp baking soda

½ tsp salt

¾ cup buttermilk

2 tbsp olive oil

In a large bowl, mix together flour, rosemary, garlic, sugar, baking soda, and salt. Make a well in the centre.

In measuring cup, mix together buttermilk and olive oil. Pour into well and mix just until blended.

Knead to make dough fit the shape of your greased loaf pan/bowl and place in said bowl or pan.

Tightly cover pan/bowl with aluminum foil. Place in slow cooker and pour in enough boiling water to come 1 inch up the sides of the pan or bowl. Cover and cook on high for 2 ½ to 3 hours, Unmold and serve warm.

dinner ditty ~ Code Monkey - Jonathan Coulton

I haven't forgotten you!

It's been a busy few months. That said, I have no real excuse for not posting. Hopefully, I'll be going out for dinner tomorrow with Lily. I'll take heaps of pictures!

See you tomorrow!

Christmas cookie countdown?

I'm thinking about doing a Christmas and/or holiday cookie a day at the store during December. Do you have a favourite holiday baked good? I want to make London Fog Icebox Cookies! 

dinner ditty ~ Headache - Frank Black

This will only end in tears

I saw these in the local bargain store. I laughed, snapped the picture, posted it online, and forgot about them.

Silly me. I got helpful suggestions like, 'Jam that mutha in with a fork!' and 'Don the flame-retardant gear, keep a fire extinguisher and phone handy, and give them a try!'.

Well, since I always listen to what people tell me to do online, I AM going to give these a try. I may rethink 'jamming that mutha in with a fork', but you only live onceish, right? I'll pick up the bags this week, and see what I come up with... after I get apartment insurance, of course.

Any suggestions?

dinner ditty ~ The Night The Drove Old Dixie Down - The Band (the version from The Last Waltz... almost makes me cry)

Perks of the job

Tomorrow, I'm making a guest appearance at a local high school. I'll be showing them how to make a quick, tasty chilli. It has chocolate in it! I love teaching children and teens how to cook. I'm hoping I'll get to do this on a regular basis. I'll post tomorrow on how it went!

dinner ditty ~ Just Like Heaven - The Cure

Pork belly-isma

Pork belly, before cooking.

Holy feckinshitcookies, this is just too much fabulousness. My friend, Charlotte, let me know that I should try pork belly marinated in soy sauce, maple syrup, Chinese five-spice, and vegetable oil. Seeing as I had all those on hand at work, I decided to try it with my lovely meat boys* and coworkers.

I didn't measure anything, I just threw it all together, lined a hotel pan with tinfoil and a rack (it gets messy), placed the pork belly on the rack, and left in the oven (400°F-ish) until it got crispyish. 

Lord Scandinavian Jesus, it's good. Delicious. Possibly one of the best thing I've eaten all year. You should try it. You won't be disappointed. Really. 

I'm going to play around with this recipe to make it even more awesome. Any suggestions?

dinner ditty ~ Me in Honey - R.E.M.

*meat boys is a general term for my lovely meat coworkers... there are two women included in the meat boy crew.