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Posts Tagged ‘One Man’s Meat’


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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One of the blogs that I have been following for years now is Conor Bofin’s One Man’s Meat. Conor has an amazing wit, and a similar taste in foods to mine. He recently did a post entitled “The Dreaded Sausage Roll – Another Reason to Hate Christmas.” He made an amazing sausage using pork, fennel and dried apricots, and covered the sausage in puff pastry. This is the dreaded sausage roll.

Inspired by Conor, but being a bit lazy, I decided to try what Conor created but cheated a bit using store bought sausage. I settled on Aidells Roasted Garlic and Gruyere Cheese sausage. Mmmm… Then the idea came to me that I should add to the sausage roll a bit of Gruyere to the roll. Mmmm… Ready to head into the kitchen?

3 simple ingredients

3 simple ingredients

Ingredients
2 sausages – sliced into 4 chunks and then sliced in half
2 sheets of puff pastry
3 1/2 oz. Gruyere, sliced width wise and then in half

First, get your baking pan ready, and set the oven to 350 degrees. Line it with foil and using a small bit of butter, grease the foil.

Set out some parchment paper, unfold the puff pastry, and roll it out a bit to smooth out the creases. Then cut into triangles.

Cut the pastry into triangles

Cut the pastry into triangles

Take a piece of cheese and set it on the large end of the triangle.

The Gruyere is placed on the large end of the triangle

The Gruyere is placed on the large end of the triangle

Top with a piece of sausage.

Add the sausage

Add the sausage

Roll from the large end moistening with water to seal.

Rolls are ready for the oven

Rolls are ready for the oven

Bake these for 25-30 minutes. Here they are half way through cooking!

Midway through cooking

Midway through cooking

Ready to get your mouth watering? Here they are right out of the oven!

Right out of the oven!

Right out of the oven!

When you remove these from the baking pan, do not forget the crispy cheese pieces! These are really good too! I served this with a bit of Dijon.

Serve with a bit of dijon

Serve with a bit of dijon

So, there you have it! The not dreaded sausage roll and a great appetizer for the holidays!

What do you think Conor? Did I do good? 🙂

Thank you dear reader for taking the time to drop on by and join me in the kitchen! Have a great weekend! 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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