Week 32 Neely's Barbecued Beef Ribs Grandmas Potato Salad and Gina's Perfect Rice

Carl

Ribs we OK really expected more but we didn't have the exact ribs they called for we had back ribs and the called for beef spare ribs but that OK. The potato salad was good there was alot of relish but I loved the rice....oh it was so simple but had an incredible flavor like no other. The time was the most part...wait noooo the thyme! haha.

David




Ribs. Wow they were good. We enjoyed the beef spare ribs. We had about 10 pounds of ribs. We put 2 cups of Neely's BBQ seasoning on it overnight. We also then cooked them for about 3 hours on indirect heat. They were tasty. I loved the potato salad. I always like potato salad.



The best was the rice. Here is the recipe. Sorry we didn't get a picture.




Gina's Perfect Rice




Melt 2 TBLSP of butter in a pan with a cut up onion.




Add 1.5 cups of long grain rice.




Add .5 teaspoon of salt and pepper.




Add 2.5 cups of chicken stock.




Add 2 sprigs of fresh thyme and 2 bay leaves.




Add 1 garlic clove smashed.




Cook to boiling and then cover and simmer for 16 minutes.




Add 1 TBLSP of chopped parsley to finish.









I love rice and this recipe was excellent. Give it a try.

Week 27 Bobby Flay Espresso Ribs, with Zucchini Succotash

Carl

This week was my kind of week it was out there but not enough to be to out there. The ribs were a rub rib so there not lathered with sauce they are in crusted with spice and other delicious morsel (in are case coffee). They also have a Mustard Basting sauce which is very traditional to have (maybe not always mustard vinegar) because the meat retains juices but just to make it that much juicer. We didn't have espresso on are ribs though we had to have decaffeinated coffee cause some people in my family (mom, jamie, and dad) get crazy when even just a little bit of caffeine gets in there blood so imagine espresso....yeah. Secondly we had a nice grilled Succotash that was a little bit hot and defiantly very fresh.

David

This was unique for me. I have never made ribs myself before. And, the ribs that I make, I have never had before. These were ribs that did not have a sweet sauce on them, but a rub. It was very interesting. I did like the juiciness of the ribs with the rub on it. It had a little kick to it. The vegetables were excellent. We ended up forgetting the cheese on them, but they were really good. Bobby Flay has been interesting. His recipes take a little longer to make than Rachel Ray's.

Grilled Zucchini Succotash

3 zucchini halved lengthwise

2T. olive oil

salt

pepper

1 red onion finely chopped

2 garlic cloves minced

1 c. lima beans (frozen and thawed)

2 ears of corn kernel removed

1 c. veggie or chicken stock

1 plum tomato chopped

1 poblano grilled peeled seeded chopped

1 jalapeno done same as poblano

Brush zucchini with oil grill 3-4 min per side flip after grilled dice.

In saucepan heat remaining T. oil cook onion 3-4 min add garlic cook 1 min add Lima beans, corn, and stock and simmer for 5 min. add tomato, chiles, and zucchini cook for 2 min then serve.

With the peppers what we do is over an open flame (stove top or grill turned on high) we char the outside of the pepper and that looses it up plus cooking it a little there adding flavor and removing the skin. When done charring just us a knife or fork to rake the charred skin away.

-Carl

Week 8 Ribs, Beans, and a Salad

Carl

This week was "GOOD" not great but "good". We messed up on a few but for the most part it was good. The salad was to red because of the beets so I wished we had chose a better veggie. The beans turned into "bean soup". Jamie of course said it needed more bacon (she a bacon worshiper). The beef was meaty dad wasn't so sure about not having a sauce on them (I did to, a little). Well can't wait for next week!

Dave

This week we had some guests. We had Daniel Rische and the Ganansia's over. We had a fun dinner. We really scrambled to get things finished. Here is what we did.

We boiled the pork ribs until the meat came off the bones. Carl wanted to cook it the way that Rick Bayless suggested. That is fry it in Lard. My health consious body said no to that. We also soaked the beans for 8 hours and then cooked them. I ended up burning them a little. I wasn't so sure about this recipe because it really didn't talk about the liquid too much. I think I need more specific instructions for this poor brain. Carl did a good job of steaming up the vegtables and making the salad.


Our guests said that they liked the meal. However, I was not so sure about this one. I don't think I will write out any of the recipes this week.


I did eat a piece of poblano pepper raw this week. It was hot. I think I have aquired a taste bud for it.