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Recent Delights Vol. 8. I shot my lunch.
Alexandra’s lunch. A chicken club sandwich with fries. I used the America’s Test Kitchen method for fries which basically involves placing the soaked-and-drained pototoes in cold oil, then bringing it up to temperature to brown. This produces a fry that is comparable to a twice-fry method but much easier to do.
A rack of ribs right out of the oven. Hours of slow cooking with a coating of spices and several sticky layers of barbecue sauce make for a lean, tender rack of pork ribs. Very nearly as good as ribs from the barbecue!
Another of Alexandra’s lunches. Pita stuffed with spiced chicken, cucumber, tomato and lots of tzatziki sauce, along with some extra cucumber. We’ve been on a huge middle-eastern flavour binge lately and Alex seems to love anything in a wrap!
Baked beans with sausage. Ate them right from this little pot too. Fine dining.
Ethiopian chicken wings. I crisp-fried some plain wings and meanwhile made a sauce out of butter, onions, tomato paste, water and my favourite curry paste, Ethiopian berebere. Toss the wings with the sauce and serve. They’re so good!
After seeing a recent episode of Athony Bourdain’s No Reservations where Bourdain interviewed a pizza chef in New York that uses a “no knead” method for his dough, I thought I’d give it a shot myself. It worked out incredibly well. Quite a different dough from a standard kneaded one.
A slice of the “no knead” pizza. Nice puffy-light and tender dough. It was almost like a pastry but had no more fat in it than a regular pizza dough.
Another of Alexandra’s lunches. Seared steak with a mixed green salad with peppers and carrot.
Meatloaf! I’ve never made the stuff before and decided to give it a go one night. I love it! I made a simple mix of herbs and spices along with an egg, bread crumbs and a topping of ketchup, mustard and brown sugar.
Another lunch for Alexandra. A shredded chicken and cheese burrito with homemade guacamole and fresh tomato salsa. When you make lunch for a four year old, always make sure to include some pretentious presentation.
A quick Spanish omelet for lunch. When you’ve got peppers and chorizo, you know what to do!
This was my breakfast one morning. The ingredients in the photo are a closely guarded family secret. Sorry.
Alexandra, Maceo and I enjoying a lunch on the front porch on a warm early spring day.
That would be about the total time, yeah. I make a dry rub of spices and herbs and brown sugar, coat the ribs, wrap it up tight on a baking sheet and put it in the oven for 90 minutes at 300 F. It’s basically cooked and tender at this point and a lot of the fat has rendered off. Then mix some barbecue sauce with vinegar to thin it a bit and zest up the flavour and brush that on to both sides of the rib. Bake at 350 F uncovered for another hour, applying another layer of sauce to the ribs every 10 to 15 minutes as it carmelizes and gets tacky. Let cool for a bit, slice and serve!
Just wondering what temp and how long for the ribs in the oven – about 275-300F for ~3 hours?
Sure. As long as it doesn’t get all awkward.
… will you be my daddy?