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Posts Tagged ‘Conor Bofin’


Welcome back to my kitchen for Tasty Tuesday! Today I will be featuring pork ribs. I was actually going to make these ribs Chinese style, but discovered I did not have the hoisin sauce to do so.

So, I took a gander at One Man’s Meat,, an award winning food blog written by Conor Bofin. I have tried numerous recipes from his site and my husband and I have enjoyed each and every one of them. I suggest you check out his site! I had to make a change on the peppers used in this recipe because I did not have the same ones that Conor used.

Ingredients
Side of baby back pork ribs
4 whole dried pasilla ancho chiles
2 whole dried guajillo chiles, Conor used New Mexico chiles
3/4 cup of local honey
1 1/2 tsp of fennel seed, Conor’s recipe calls for 1-2 tsp

Ingredients

Ingredients

My preparation is a bit different. First, get a soup kettle of water on the stove and set to boil. Trim the ribs to individual ribs. As the water gets hot in the pot, take out a little over one cup of the hot water. Put this in a bowl along with the dried chiles.

When the water boils, add the ribs and cook for 15 minutes. At this point, I heated up a small saute pan, and added the fennel seeds.

Fennel seed before

Fennel seed before

I kept moving the fennel around in the pan. When you see the color change from green to a lovely shade of brown they are done.

Fennel seed after

Fennel seed after

Remove them from the heat and add them to your mortar. Using the pestle, crush them to a fine powder.

Get out your blender and add the crushed fennel. The chiles should be soft enough now that you can pop the stems off, and then gently tearing down the side of the chile, open up the chile and remove the seeds. Add the chile pieces to your blender, and also add the water that you soaked the chiles in. Add your honey and blend to make a smooth paste. I forgot to take a blender photo!

The ribs should be done. Remove them from the hot water and place them in a glass dish for marinating.

Ribs after boiling

Ribs after boiling

Pour the paste over the ribs. I stirred this up with my hands to make sure that they are evenly coated.

Ribs rubbed with marinade

Ribs rubbed with marinade

Then I tossed them into the refrigerator for a few hours, turning them occasionally.

Conor prepares these ribs on a gas grill, lowest heat, for about 20 minutes.

With the near 100 degree temperatures we have been having here, I decided to do the remainder of the cooking by slow roasting the ribs. I did this in a 175 degree oven for about 2 hours. Line a baking pan with foil. Add about one inch of water to the pan. Lay a rack over the pan and lay the ribs on the rack.

Ribs racked and ready

Ribs racked and ready

The leftover marinade, I tucked away in the refrigerator and before the ribs were just about ready, I heated up the sauce to a boil, let it thicken, and then served this as a sauce for dipping of the delicious ribs.

Cooking up the marinade

Cooking up the marinade

And, here are the ribs right out of the oven. Don’t they look amazing?

Ribs are done!

Ribs are done!

The ribs are tender, juicy, and the flavor is subtle and slightly smoky. The sauce is a lovely compliment.

A huge thanks to Conor for letting me feature his recipe. Conor, I dare you to try my Chinese Char Siu Ribs. Your rib recipe reminded me of these ribs.

Well, thanks for dropping in to join me in the kitchen. Stay tuned for another recipe coming your way next Tuesday. Be well… ^..^

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I was inspired to make this lovely dessert after reading Conor Bofin’s, One Man’s Meat, post on Apricot Tart Tatin. Apricots are no longer in season, but I did have some peaches from my orchard! This is my first harvest of peaches from an Elberta Peach tree that is now 7 years old! Being that I am a bit crippled with my foot in a wrap, I decided on a cobbler rather than a tart tatin because I cannot stand for too long! When I mentioned to Conor that I was going to try a recipe with peaches, he told me that they have a tendency to be a bit bitter. I solved that issue with a bit of agave nectar! So let’s head into the kitchen to make peach cobbler!

Ingredients
1 stick of butter
1 cup of flour
1 1/2 tsp baking powder
1/2 tsp salt
2 cups sliced fresh peaches
1 1/2 tsp agave nectar
1 cup milk
1 cup sugar

Preheat the oven to 350 degrees. Take the stick of butter and cut into quarters and place in a 9 x 13 baking pan.

Combine the flour, baking powder and salt. Blanch the peaches and remove the skin. Slice into a bowl and add the agave nectar and mix.

Fuzzy photo of sliced peaches with agave

Fuzzy photo of sliced peaches with agave

Combine and set aside. Then add the milk and sugar to the flour mixture.

Batter

Batter

When the oven is hot, place the pan into the oven to melt the butter. When the butter is melted, rock the pan to fully coat it.

Melted butter

Melted butter

Then pour in the batter.  With a spoon, spread the floating butter across the top.

Batter added to pan

Batter added to pan

Top with the peaches.

Top with peaches

Top with peaches

The peaches will sink a bit.  Make sure that you cover the top evenly so that you get peaches in every bite! Place this in the oven and bake for about 35 minutes, or until browned.

Right out of the oven!

Right out of the oven!

Remove from the oven and let cool. Serve this up warm!

Serve it up!

Serve it up!

Doesn’t that look really good? The flavor of the cobbler is soft and the peaches are robust! Please let me know if you try this recipe!

Have a terrific Tuesday! Thank you for dropping in! Be well! ^..^

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I was looking for something different to serve up and came across Conor’s Italian Meatballs! I made this dish over the weekend and I must say that this dish is very tasty! I like the rosemary used in the meatballs, and the sauce is superb! I am re-blogging his post so that you can try this one too!

One Man's Meat

Italian-meatballsPretty aggressive headline, don’t you think? There are a couple of reasons for this. Reason number one is because that’s what the people around the table told me. Reason number two is that I want some reaction. I am fed up reading recipes for meatballs (and all sorts of other stuff) that just can’t be any good. In my research for this post, I came across one recipe that recommended boiling the meatballs in the sauce for three hours. Fine if you want to fire them out of a canon to sink a ship but not much use if you want to eat them. Get real. 

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I subscribe to a wonderful food blog written by Conor Bofin called One Man’s Meat. In his most recent post he challenges Americans to a burger challenge. His post indicates that here in the US we eat 40,000,000,000 burgers a year! He doubts that we have the best burgers and challenges us with his “Donegal Beef and Cashel Blue Cheese Burger.”

Well, Conor, here is my incredible Bacon Cheddar Burger! This is not your ordinary burger topped with bacon and cheese then slapped on a bun! It is an easy burger to make with simple ingredients! So let’s head on into the kitchen!

We have 5 simple ingredients! They are:

1 1/2# ground sirloin
1 cup of thick sliced smoked peppered bacon, cooked and crumbled
1 cup of Tillamook Medium Cheddar, grated
3 TBS of a good quality, creamy horseradish
2 tsp. garlic powder

I love peppered bacon!

Peppered bacon

Peppered bacon

Isn’t that lovely? Can you smell it? No need to add any pepper to this burger with this bacon! I cook this ahead of time so that I can crumble it for this burger.

Here is a gratuitous shot of all the ingredients.

Simple ingredients

Simple ingredients

With all the ingredients gathered and prepped, combine it all early in the day so that the flavors meld. Refrigerate.

An hour before cooking, take the meat out of the refrigerator and shape into burgers.

Lovely bits of bacon and cheddar abound!

Lovely bits of bacon and cheddar abound!

I like serving these with oven fries so I get these going while the burgers sit. Get your grill nice and hot, and start cooking! Five to seven minutes per side should do it and then serve them up! Check out the lovely bits of bacon and melted cheese that you will experience in every bite!

One cheesy bacon burger!

One cheesy bacon burger!

Such a lovely burger with excellent, simple ingredients! This is one heck of a good burger! I challenge you Conor to try this one! I would try your recipe but suffer from allergies and cannot handle the blue!

Check out Conor’s recipe by clicking here! Do you have a really good burger recipe? Add a link to your recipe in the comment section!

Thanks for stopping by! Have a great week and a lovely Monday!

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