Sunday, May 8, 2016

Baby Back Ribs

The Rub

  • 1 T brown sugar
  • 1.5 t table salt
  • 1/2 t black pepper
  • 1/2 t cumin 
  • 1/2 t powdered garlic
  • 1/2 t coriander
  • 1 T paprika
  • There will be extra, save it for then next time.

The Marinade
  • 1/4 cup Mojo (shake the bottle first)
  • 1 T EVOO
  • 1 Bay leaf

The Directions
Take about 1.5 t of the rub and sprinkle and then rub it over the meaty side of a half rack of baby back ribs (about 2.5 lbs) then take about 1/4 of the rub and do the same thing on the boney side.

In a gallon size zip lock bag put the 1/2 rack and then add the marinade in the refrigerator over night, or the very least 2 hours.  Then take it out and let come to room temperature.  Preheat the oven to 275 degrees.  

Add the ribs with all the marinade in the zip lock to a disposable aluminum roasting pan. Cover and cook for about two and a half hours until fork tender.  Then take it out of the oven and then apply your favorite BBQ sauce and just use your judgement as to how you would like them. 

Then turn the oven up to 350 and cook for another 45 minutes.

Tuesday, December 13, 2011

Spinach Lasagne

12 lasagne noodles (Not no boil)
1/8 cup of EVOO
2 garlic cloves, minced
1/3 large yellow onion, finely diced
9 oz frozen spinach (partially defrosted)
1 lb part skim ricotta cheese
3/4 cup fresh grated pecorino romano
4 cups shredded part skim mozzarella
Pinch of nutmeg
Pinch of cayenne
1 extra large egg
4 cups of tomato sauce

Bring a large pot of water to a boil (include a healthy splash of EVOO to minimize the noodles sticking together after draining). Cook for about 8 minutes at a boil and then drain.

Meanwhile heat EVOO and garlic in a large skillet and heat through. Be sure to only slightly brown it, until fragrant. Add the onions and suatee until translucent. S&P to taste. Then add the spinach and nutmeg and cook through until most of the moisture is gone (about 4 minutes). Set aside to cool.

In a large bowl fold together the ricotta, pecorino romano, 2 cups of mozzarella, and cayenne. Then stir in the egg and the spinach mixture. S&P to taste.

Preheat oven to 350 degrees F.

Cover the bottom of a 9 x 12 baking dish with tomato sauce (I use Clasico). Then layer 4 noodles over it with a slight overlap. Then top with the cheese mixture with an additional sprinkle of mozzarella over that. On top of that add about a half cup of tomato sauce until covered. Repeat to make two additional layers. Drizzle the remaining sauce on the top and cover with the rest of the mozzarella.

Bake uncovered for 45 minutes and then let stand 10 minutes.

Tuesday, May 17, 2011

Chinese Slow Cooked Pork Shoulder

5 lb pork shoulder
1 tablespoon Chinese five spice powder
1 teaspoon sea salt
4 cups reduced sodium chicken stock
1.5 cups low sodium soy sauce
2 tablespoons sesame oil
1/3 cup brown sugar
1/2 teaspoon crushed red pepper flakes
4 scallions, ust into 1'' pieces
1 garlic head cut in half
1 piece (2'') of ginger unpeeled cut into slivers
8 shitake mushrooms

Rub the meat all over with the Chinese five spice and the salt. In a large slow cooker combine the chicken stock, soy sauce, sesame oil and red pepper and mix thoroughly. Add the scallions, garlic, ginger, mushrooms and the pork. Cover and cook on the high setting for 4 hours. Then set the cooker to Low for an additional 2 hours.

Tuesday, April 19, 2011

Sweet Sara Baked Ziti


1 lb ziti
2.5 cups of Classico tomato sauce
1 cup frozen spinach, thawed and drained
1 lb fresh mozzarella, half cut into 1/2'' cubes & half thinly sliced
3/4 cup fresh grated parmesan, divided
1/4 teaspoon red pepper flakes


Preheat oven to 400 degrees.

Fill a large pot with water and a splash of EVOO and bring to a boil. Cook ziti approximately 1-2 minutes less than package directions. Drain.

In a large bowl combine the sauce, spinach, mozzarella cubes, half the parmesan and red pepper flakes. Once thoroughly combined then add the drained pasta.

Prepare a 9'' by 13'' baking dish (spray it with canola oil spray). Add the pasta mixture to the dish and cover with the slices of mozzarella and the rest of the parmesan. Bake for 30 minutes. If it's not browned enough then put the oven on broil for an additional 5 minutes...but watch it so it doesn't burn.

Monday, January 31, 2011

Asian Grilled Salmon

3 salmon fillets
2 tablespoons dijon mustard
1 tablespoons coarse ground mustard
4 tablespoons low sodium soy sauce
7 tablespoons EVOO
3 garlic cloves minced
Toasted sesame seeds and parsley for garnish

Whisk together the mustards, soy sauce, EVOO and garlic in a medium sized bowl (big enough to fit the fillets in comfortably). Reserve 3 tablespoons in a small bowl. Put the salmon in the remaining mustard soy sauce mixture for 10-15 minutes.

On a hot grill cook the salmon 4 minutes on each side. Transfer the fish to a serving platter. Drizzle the remaining mustard mixture over the salmon and sprinkle with the sesame seeds and parsley.

Sunday, January 9, 2011

Veal Piccata

1 lb spaghetti
2 tablespoons EVOO
1 cup all purpose flour
4 eggs, beaten
1 teaspoon hot sauce
4 veal cutlets
1 cup white wine
1 lemon, juiced
2 tablespoons capers
4 tablespoons unsalted butter
2 tablespoons chopped fresh flat leaf parsley
Fresh grated parmesan for garnish

Bring a large pot of water with a splash of EVOO to a boil. Add spaghetti and cook according to package directions.

Set a large saute pan over medium high heat and add 2 tablespoons of EVOO. In a shallow bowl combine the flour and the S&P to taste. Lightly coat cutlets in the flour. Combine the eggs and hot sauce in another bowl. Dip the cutlets in the egg mixture and then place directly into the hot saute pan. Cook about 2 minutes on each side until golden. Set veal aside on a plate and tent with aluminum. Deglaze the pan with the wine and reduce by half. Add the lemon juice, capers and 1 tablespoon of parsley. Then add 2 tablespoons of butter thicken the sauce. Taste and season with additional S&P.

Toss the pasta with the remaining butter and season with salt and parmesan.

Serve the pasta on plates topped with the veal. Drizzle with caper/lemon/butter sauce and garnish with the remaining parsley.

Thursday, December 16, 2010

Cream of Tomato Basil Soup

3 lbs of roma tomatoes, cut in half
1/3 cup EVOO + 2 tablespoons
2 yellow onions, chopped
S&P to taste
6 cloves garlic, minced
sprinkle of red pepper flakes
1 (28 oz) can of san marzano tomatoes
1 cup fresh basil, packed
1 teaspoon fresh thyme
4 cups low sodium chicken stock
1 cup heavy cream

preheat the oven to 400 degrees. Toss the tomatoes with EVOO and S&P and put them on a baking sheet and roast for 45 minutes.

In a large stock pot saute the onions with garlic with some EVOO for ten minutes until they start to carmelize. Add the canned tomatoes, basil, thyme and chicken stock. Add the oven roasted tomatoes with the juice from the baking sheet. Then add the heavy cream. Simmer for 40 minutes and then use an emersion blender to smooth it out.