Sunday, May 23, 2010

May 23 - 27

Oh, it's in that wild end-of-the-school-year time, when Dairy Queen for dinner (not after dinner, not with dinner -- for dinner) suddenly becomes totally acceptable. And yet, I know that planning ahead makes life easier, and removes the last-minute decision making (should I make a salad, or just drive out for a Cappuccino Heath Blizzard?). So I'm planning ahead. Wish me luck!

Phil's hankering for ribs. We had two little packs in the freezer: one of pork spare ribs, the other lamb ribs. So we're doing a combo. The lovely Marnie gave us the recipe below. We'll also make coleslaw and saute some corn with red pepper and onion.


1 1/2 tsp salt
1 tsp paprika
1 tsp pepper
3 lbs pork ribs
1 tbsp chili or veggie oil
1 onion, finely chopped
6 scallions, chopped
3 garlic cloves, chopped
2 tsp finely chopped ginger
1 red chili, chopped
1 tbsp chopped cilantro
1 tbsp chopped parsley
1 tbsp sweet sherry
1 1/2 tbsp brown sugar
4 tbsp chinese chili bean sauce
1 tbsp tomato paste
1 tbsp rice wine
1 tbsp sherry vinegar
1/3 cup orange juice (or a little more)
2 1/2 tbsp soy sauce

preheat oven to 475. Combine salt, paprika and pepper in a baking dish then add the ribs. Turn them in dish to coat well. Cook in center oven for 1 3/4 - 2 hours, then remove, lift ribs and drain off fat and set aside.

Heat oil in skillet. Add onion, scallions, garlic, ginger, and chili - stir fry over high heat 1 min. Add herbs, sherry, sugar, chili bean sauce, tomato paste, rice wine, vinegar, orange juice, and soy sauce. Stir in large pinch of salt and season well with pepper. Bring to a boil, reduce the heat and let simmer for 15-20 mins, stirring occasionally.

To BBQ ribs, coat them in the sauce, then grill over hot coals for 7-10 mins on each side, or until cooked through, turning them frequently and basting with more sauce as necessary.


Fried rice with scallops: One of my favorite random things dinners!

Saute onion, thin-sliced carrots, celery, red pepper, mushrooms, broccoli, whatever. Add some scallops, cook quick. Add cold brown rice. Pour in some soy sauce, chile paste with garlic. Heat and eat!

Pizzas on Naan flatbread (I'm thinking fresh mozzarella, basil, onion, other yummy stuff)
Sliced tomatoes with balsamic drizzled atop

Nachos with pork and pinto beans
(Got the idea from this recipe, but will probably veer quite a bit from it. But you get the idea)

Emu steaks (marinate in Worchestershire, garlic, ginger, pepper, olive oil, then grill hot and quick)
yummy sourdough bread

Have a lovely week! I promise to try to limit my ice cream to dessert only!

Monday, May 17, 2010

May 16 - 20

I'm a little obsessed with extra-crunchy peanuts from Costco. I just can't stop eating them.

And in dinner news...

A grilled dinner (less dishes that way!):
Sliced sweet potato, wrapped in foil with olive oil, grilled
Broccoli (in a foil packet on the grill)

Swiss steak-style venison:
In a slow cooker, put browned venison steaks, 2 onions large-chopped, 4 cloves of garlic, one package of mushrooms, a cup of water, a sprinkle of salt and pepper. Cook all day.

Sauteed green beans

Broiled cod, maybe with spicy spices

A big ol' salad with grilled veggies: portobello mushrooms, bell peppers, Vidalia onion. Also, feta cheese and balsamic dressing. Mmmmm...

A lovely omelet with feta and tomato and onion. Delicious salad to go with. This dinner just screams for a lovely chilled white wine.

Have a lovely week!

Sunday, May 2, 2010

May 2 - 6

Happy May! Here's dinner (the theme this week is simple, simple simple, because May is always crazy, crazy, crazy):

Flatbread pizzas (naan bread, sauce, random toppings... onion, mushroom, roasted red pepper, artichoke, spinach, maybe some chicken pesto sausage if there's any left in the freezer, mozzarella)
sliced tomato with balsamic vinegar drizzled (I know it's not actual tomato season yet, but I'm getting antsy)

sweet potato fries

Salad with grilled venison strips, blue cheese, sliced pears and balsamic viniagrette
Good bread

Catfish tacos (I'm thinking a bit of cornmeal breading and light frying of the catfish, but the rest of the taco is the way we usually do it... lots of other taco-ey type stuff stacked in a tortilla)

Salad with a fried egg on top

Have a lovely week!

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