I think that I shared with you guys earlier in a post, that working night shift
illicits a continuous craving for home cooked yummy meals...
Well, and obviously coconut as well!
The likelihood of you getting to eat a scrumptious meal is pretty slim...
(unless you have a *wife..more about that in a minute...)
If you are not working, you tend to be sleeping or lazying around..
You certainly find it hard to get into the whole "cooking event" that a
Sunday-type dinner requires...
I am a newbie though...Maybe I will figure all of this out soon/and or will
find more energy to do it in the near future..
(Oh, and I don't have to tell you that all the guys that are married come
to work with Tupperware bowls filled to the brim with "homemade goodies" that
their *wives cooked and packaged for them...)
WHERE IS MY *WIFE???
THE CHEF????
A "MADE FOR ME" PARTNER THAT IS A BRILLIANT COOK?
Okay...now I'm just going overboard..
Might as well ask "where's my Johnny Depp?"
Paleeeeese...
Well, today, I don't feel like cooking this scrumptious meal..(plus there is no one around to help me eat it..son had to work...)
That doesn't mean that I don't have the recipes and know how to do it..
Can't fool you guys...You KNOW better....
These are "Storm-proof Meals", unless all of your electricity goes out..
If that happens, it's "head for the breakfast bars"...
It has certainly been a stormy season so far...
This meal was developed keeping the "storm" possibility in mind..(hence no
need for the grill)
So...Here is what I would have to eat today, "Mother's Day", if there were
someone to cook for me (and forget about "tea-time" sandwiches...I WANT SOME
REAL FOOD!)
Most of you will recognize some of the recipes that I have previously posted at
Foodbuzz....(the ribs being one of the most popular that I have ever posted..Yes,
they're THAT good)
One of them is new...The "Honey Jalapeno Glazed Corn Muffins"...
Love that sweet and spicy combination...
Hope that you make this meal and enjoy it...
I will continue to fantasize about it
The only other suggestions for this meal, is that you add a green salad,
coleslaw, or a quick green steamed veggie that you like...
I did not add dessert, as I don't know that one would want it after this meal,
but I am a huge fruit packed Popsicle freak (the Whole Foods kind), so that would
be my "light" dessert suggestion.
ENJOY!!!
OUTRAGEOUS OVEN BBQ RIBS
(FROM MY RECIPE BOX)
SERVES 3-4 (Can easily be doubled)
5 TABLESPOONS SUGAR
3 TABLESPOONS HONEY
3 TABLESPOONS SOY SAUCE
1 TEASPOON SALT
2 TABLESPOONS KETCHUP
1 CUP HOT CHICKEN BROTH
4 LBS SPARERIBS ( BE SURE TO ASK THE BUTCHER TO TRIM FAT AND SEPARATE BACK BONE, AS THIS IS A VERY IMPORTANT STEP IN USING SPARERIBS…NO PROBLEM, THEY’LL DO IT…)
IN BOWL MIX ALL INGREDIENTS EXCEPT RIBS.
POUR MIXTURE OVER RIBS. (PUT THEM IN AN EXTRA LARGE ROASTING PAN.)
MARINATE IN REFRIGERATOR FOR 2 HOURS (MORE IF YOU LIKE, THOUGH NOT NEEDED)
BAKE AT 300 DEGREES FOR 3 HOURS, UNCOVERED, BASTING EVERY 30 MINUTES, AND
TURNING OCCASIONALLY.
HOT PEPPER CHEESE AND GARLIC MASHED POTATOES
(FROM "THE OLD HOUSE" RESTAURANT IN SANTE FE)
6 SERVINGS (WELL MAYBE…)
10 garlic cloves (unpeeled)
3 1/2 lbs russet potatoes, peeled, cut into 2-inch pieces
2 TBLSP. olive oil
1/4 cup chopped shallots
1/4 cup butter, room temperature
1 cup grated hot pepper Monterey Jack cheese
3/4 cup sour cream
Preheat oven to 350 degrees.
Wrap garlic in foil
Roast until tender, about one hour.
Peel, (wait until cooled then squeeze garlic cloves out of peel…)
Place in small bowl; mash with fork.
Cook potatoes in pot of boiling water until tender, about 25 minutes.
Drain.
Heat oil in same pot over medium heat.
Add garlic and shallots and saute’ for 2 minutes.
Add potatoes, and cook until potatoes begin to fall apart, stirring occasionally for about 6 minutes.
Mash potatoes in pot.
Mash in butter, then cheese and sour cream.
Season with salt and pepper.
SWEET CORN ON THE COB
(FROM FANNIE FARMER'S)
Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed knife. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. After about 5 minutes, remove enough ears for a first serving. You can keep the remaining corn warm in the water for another 10 minutes without its becoming tough. Serve with lots of butter and salt.
HONEY JALAPENO GLAZED CORN MUFFINS
(FROM "FAMOUS DAVE'S BBQ")
SERVES ABOUT 8
1 cup yellow cornmeal
1 cup stone ground cornmeal
1 (9 ounces) package yellow cake mix
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon cayenne
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 tablespoons light brown sugar
2 tablespoons honey
1 tablespoon mayonnaise
Jalapeño Honey Glaze:
1/2 cup butter
1 large jalapeño pepper, seeded, finely diced
3 tablespoons red bell pepper, finely diced
1/4 cup honey
1/8 teaspoon cayenne
Instructions:
Combine both cornmeals, cake mix, baking powder, salt and cayenne in
a bowl, set aside.
Combine milk, buttermilk, oil, eggs, brown sugar and honey in a bowl and mix well. Add to the Cornmeal mixture and mix gently - there should be no lumps, but do not over mix. Fold in the mayonnaise. Let rest, covered, in the refrigerator for 30 minutes or up to overnight.
Preheat oven to 400° F. Spoon the cold batter into a greased muffin tin or a cast iron skillet. Bake for 25 - 30 minutes or until a cake tester comes out clean and the top is golden brown.
In the meantime, make the glaze by heating butter in a saucepan until melted. Stir in jalapeno and bell pepper. Bring to a simmer. Stir in honey and cayenne. Bring
to a simmer, stirring occasionally. Remove from heat.
Drizzle over muffins/cornbread.
HAPPY MOTHER'S DAY TO ALL OF YOU MOTHERS!!!
YOU HAVE EVERY INCH OF MY RESPECT!!!
BEEN THERE...DOIN THAT!
