I think I’ve posted before how much I love the bar-b-qued ribs from Buffet Palace. I’ve never thought of trying to figure out how to make them myself but today, I had a craving for them so I decided to see if I could find a recipe and make them myself. Low and behold, I found one on Food TV. It’s supposedly a limited time only recipe on that website so I’m glad I stumbled across it. I didn’t take any pics but I will share the actual recipe with you. I think you can substitute any kind of ribs you’d like for the beef short ribs, though. Enjoy!
Asian Beef Short Ribs
Recipe courtesy Sam Choy
Prep Time: 10 minutes
Inactive Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 to 6 servings
1 tablespoon sea salt or kosher salt
1 teaspoon cracked peppercorns
2 pounds beef short ribs, 3/8-inch thick
1 teaspoon minced garlic
1 cup dry vermouth
1 tablespoon soy sauce
Light your charcoal. While it is getting hot, mix salt and pepper and rub into meat. Then massage in the garlic. Add the vermouth and soy sauce and mix again. Let marinate 20 to 30 minutes. Place the short ribs on the grill and cook until desired doneness.
While I had the grill hot, I went ahead and threw on yellow squash, zucchinni and medium portabello mushrooms. Gosh, I love grilled veggies!
Last week, I made a modified version of One-Pan Sage-and-Onion Chicken and Sausage and because of my modifications (I’m sure), I wasn’t that big of a fan of what I’d made. I didn’t have sage so I used different herbs and spices and somehow, it was just a bit too sweet for my taste. Maybe it was the proportions I got wrong. Who knows. Anywho, I decided I could use the chicken for a different recipe later on and I did!
I took my chicken off the bone and cut it up into small shreds. I kept the sausage for something else. It can even be eaten as is. I diced up onions and some garlic and sauted it in some extra virgin olive oil. I then added the chicken, a can of chopped tomatoes and 2 cans of tomato sauce to the pot. Meanwhile, I cooked my lasagna noodles. Once all the flavors of the sauce were cooked together, I made up my lasagna, complete with mozzarella, ricotta and parmesan cheese and baked for 30 minutes at 350 degrees. The flavor I didn’t care of in the chicken alone was perfect in the lasagna!
I have a few posts to follow up on.
First, chicken soup!! I’m actually eating some for lunch today and in the words of Rachel Ray, “Yum-o!” I’m not sure that it pictures well but I went ahead and took a phone-camera pic of it:
I’ve got plenty in the freezer for a while and I’m quite excited about that.
I guess the next post is the marriage one. I guess I’m getting a little bit of that feeling of “single and lonely” although truely, I’m not lonely. Everyone always says that when the timing is right, the right person will come along. I’m still trying to keep my belief in that but the older I get and the more set in my ways I get, the less likely that seems to be. I carry on….
This leaves me with the most spoken about topic at school – the halftime debacle, fiasco, endangerment of students – it’s been called that and more, let me assure you. The head coach and the head director have been working out what happened and I think they’re planning on having football players come to the beginning of band rehearsal today to appologize. It has certainly been an interesting few days since Friday night but I’m not going to go into anymore of the drama and details, seeing that it all seems to be clearing up.
That’s it for now. Have a great week everyone!!
Well, I didn’t get to making that crock pot chicken until tonight but it’s cooking up for tomorrow’s lunch & future meals. I can’t wait to taste it! So, in classic Krez style, here’s what I did:
First, I put a whole chicken in my crock pot. I used a roasting chicken instead of a frying chicken.
Then, I added the seasoning. I’m not sure how much of each because I season by eye but here are the spices/herbs I used – Ana’s Herbs (for whatever reason, this website only seems to work on MS IE…BOO!!), celery salt, cayanne pepper, basil, and a bay leaf.
I cubed 2 baking potatoes and 1 onion and added them in. I also added about 4 cups of water.
Can’t forget the garlic! 1 clove, minced.
Cook all that on high heat for a few hours. Once this has all cooked down a bit, I’m going to add in carrots, mushrooms and frozen okra and let it cook on low overnight.
So, it should be ready for me to pack myself a yummy lunch tomorrow. If I leave it on warm all day tomorrow, it should definitely fall off the bone by dinner time. Hopefully, the final meal will picture well – if so, I’ll send a copy to composer and food pic blogger John Mackey. I can’t wait to taste it!!