My Little Brother's Ribs

My little brother is here, visiting.  Tonight he made us up ribs.  Finger lickin' yummy.  The vinegar bath of the ribs established a tangy base that held the space for the rest of the flavors. Here is basically how he did it:

1. In a large roasting pan with high sides, place racks of ribs.  In pan, pour a mixture of enough white vinegar and dark beer to partially submerge ribs.  Ribs do not have to be completely covered.

2. Bake at 350 for about 2 hours.  Turn and baste after 1st hour.  You are trying to balance getting them done with too done.  Too done, and the meat will peal off the bone and it will be hard to grill.

3. Meanwhile, make the spice rub.  A combination of mostly dark brown sugar, salt and pepper, paprika, cayenne, and toasted ground cumin seeds.  (Brown Sugar is 2:1 of all the other spices).

4.  Meanwhile, make the sauce.  A combination of 3.5 cups ketchup, 1 cup of red wine vinegar, salt and pepper, paprika, cayenne, 3 tbl. of brown sugar, 2 tbl. of Worcestershire, fresh chopped garlic, 2 tsp. of dried mustard, 1/2 lemon.  Put in a pot, bring to a boil and allow to simmer for about 15 minutes, stirring.  (Geordie says he usually puts red pepper flakes in but forgot tonight.  This would have been good to balance the sweetness.)

5.  Once meat is starting to fall off bone, ribs are done.  Pull from oven and sprinkle rub on the ribs on all sides.  Fire up the grill.

6. Place racks on grill for about 10 to 15 minutes depending on heat of grill.  Then start to base with bbq sauce and grill for another 10 to 15 minutes. 

4th of July Salad with Fennel, Daikon, Cucumber and Smoked Salmon

We were lucky enough to get invited to Brian and Margaret's House for dinner and fireworks last night.  The King and Queen of the West End, their pad offers a 360 degree view of the Valley and a direct vision of the fireworks.  

Watching the fireworks from a mountain top is pretty cool.  You know they are toxic, dangerous and a little silly.  You can sort of hear the sirens going off and the dogs howling.  But from up on the hill they are beautiful shakti explosions.

I was asked to make a salad.  I had stuff in my fridge from last farmer's market and half a CSA box from Steve Sprinkle.

1. Cut up remaining ciabatta for croutons.  Toast in 400 degree oven till somewhat crunchy.  Heat too much olive oil in a pan and pan toast them till golden.  Remove and finely grate Parmesan cheese on them.  Set aside to cool.

2. Barely Steam some green beans.

3. Thinly slice the fennel.  1/4" Diagonal slice on the Persian Cucumbers.  1/8" Diagonal Slice on the Daikon.  Toss with Lemon, Ojai Olive Oil's White Balsamic Vinegar, olive oil and chopped mint.

4. Wash and Slice 1 head lettuce and 1 head radicchio from Steve's farm.

5. Mince a shallot or 2 and let sit in White Wine Vinegar for 15 minutes.  Stir in dijon mustard.  Salt and Freshly ground pepper.  Mix in desired amount of olive oil.

6. Toss fennel mixture with lettuce and toss with dressing.  Add in the croutons.  Flake and toss in pepper smoked salmon.  Slice up avocados and put them on top.

Butterleaf Salad with Fennel, Radish and Green Beans

Finally.  The stands at the Farmer's Market are Overflowing with fresh food that can be eaten raw.  We have had salads almost every night for the last week.

Tonight's looked like this:

-  Mince up a shallot and mix with some red wine vinegar.  Allow to sit for 15 minutes

- Wash a bead of Butter leaf lettuce from BD

- Softboil 2 eggs from Healthy Family Farms

- Barely Steam super thin green beans from those guys across from BD

- Slice Fennel from BD thin

- Slice radishes from BD thick

- Chop up some fresh dill from BD

In your salad bowl, toss fennel, radish, lettuce, beans.

Finish dressing by adding country style dijon mustard, chopped dill, freshly ground pepper and salt to shallots.  Mix and pour in the appropriate amount of olive oil and mix with wrist.

Toss dressing with salad and divide between 2 plates.  Slice Avocado on top.  Slice eggs in half and arrange.  Add about a tbl. or so of that delicious marinated blue cheese from the jar.

Note: Last night (the 17th) we had had a similar with some pepper smoked salmon on top.  I mixed the dill with the radishes and fennel instead of in the dressing and I did not have any shallots so dressing was more plain.  Instead of cheese, we had a dollop of creme fresh to meet the salmon.

Lulu Bandha's 6th Birthday Party

We gathered to sing to Lulu and eat well.
At 3:00 or so Uschi and Alana showed up and we tore up the kitchen.
Together we produced a feast. Creative spontaneous and totally inspired by the amazing vegetables that were picked for us that morning from Steve Sprinkle's honor farm and B.D.

Cocktail
Virgin Mojitos made with ginger, mint, lime, honey and sparking water.
Got the recipe from You Tube.
Jeff and Marcia put them together for everyone.

Grazing Menu
Olives baked in Wine with Garlic Herb Paste
Roasted Garlic and Sage White Bean Dip
Herb Jam
Hummus (from Betsy)
Baked Peppercorn Ricotta
Lavender Infused Feta baked and glazed with Balsamic Vinegar
Smoked Salmon with Creme Fresh Sauce
(the carrot scallion pancakes were originally meant to arrive at this stage, but they got pushed back to dinner)
Baked Pita Chips with Caraway, Fennel, and Spices
Tabbouleh (brought by Ashley and Amber)
Mushroom Vegetables Tarts made and brought by Elizabeth

Main Event
Grilled Rosemary Lemon Shrimp
Grilled Scallops with Fennel

Roasted Beets, Polenta and Greens served with a caramelized tomato Sauce (Uschi single handily pulled off the vegetarian entree)

Leeks simmered in Olive Oil

Carrot Scallion Pancakes with Shallot Yogurt Sauce

Butter Lettuce Salad with Herbs and Green Peppercorns Dressing


Desert
Olivia's Marzipan Cake with Strawberries and Mangos
Katherine's Pear Tartin
Allison's Rose Custard
Sara's Raw Chocolate Mouse
Ginger Ice Cream

White Bean Dip with Roasted Garlic and Sage

Thank you Deborah Madison for this recipe. From Vegetarian Cooking for Everyone. I followed it almost exactly (only deviating in garlic roasting instructions) since I had never made white bean dip and did not know what to expect. I made this the day before the party. Wanted to have at least one thing ready when peeps arrived and did not want home to just smell of roasted garlic on Saturday.

1.5 cups cannellini beans, soaked and drained
5 garlic cloves
10 sage leaves
2 bay leaves
3 tbl. olive oil
(1 tbl. of butter. I added this for garlic roasting)
1 whole head garlic, outermost papery skin removed
Salt and freshly ground pepper
Juice of 1 lemon (at least)
1 tbl. chopped thyme

1. Put beans in pot and cover with 2 inches of water. Boil for 10 minutes. Lower heat and add the 5 garlic cloves, sage leaves and bay leaves and 2 tsp. of the oil. Simmer, covered, until the beans are tender, about 1.5 hours. Remove the bay leaves. Drain and reserve the broth.

2. Meanwhile, preheat the oven to 350 degrees. Place garlic head in small baking dish. Rub the head of garlic with some of remaining olive oil and dot with butter. Pour a small amount of water (about 1/3 cup) into bottom of dish. Cover and bake for 45 minutes. Uncover and bake for 30 minutes more. Cool and squeeze out the garlic.

3. Puree beans, garlic, 1 tbl. or more of olive oil, 1 tsp. of salt, and enough broth to give beans a soft spreadable quality. (I did not add any broth this time and liked the consistency I got). Season to taste with lemon juice, pepper and salt. Stir in thyme and serve warm.

Notes: I made it the day before and reheated it for Saturday night. Brightening with a little extra lemon juice.

Carraway and Cumin Pita Chips

1. Using a mix of whole wheat and white pita bread, cut into triangles and separate into halves.

2. Spread your chosen fat on the inside of each of the pita chips. We used butter, but olive oil or ghee or other favorite fat would work.

3. Sprinkle with seeds or herbs of choice. We used Caraway Seed, Cumin Seed, Fennel and Salt.

4. Toast under a broiler till browned. (This does not take very long).

5. Serve with dips and spreads.

Baked Olives with Garlic Herb Paste

Thanks to Deborah Madison for this recipe. Taken from Vegetarian Cooking for Everyone.
1. Preheat oven to 375 degrees. (This time we had the oven at 350 cuz that was a more appropriate temperature for our baked ricotta and baked feta. Seemed to work out fine).

2. Rinse 2 cups Kalamata olives if too salty.

3. Place in Pyrex or other baking dish so all one level.

4. In dish, add 1/2 cup of red or white wine, sliced garlic clove, a bay leaf and 1.5 tbl. of olive oil. (I used white wine this time. I have used red wine in the past and think I prefer it).

5. Cover and bake until olives are "fragrant and swollen," about 45 minutes.

6. Meanwhile, mince and mash garlic with 1 tsp. of dried oregano (I used Mexican), 1 tbl. minced parsley, fresh black pepper, some red pepper flakes and about 1.5 tbl olive oil.

7. When olives are done, use a fork to pierce holes in them. Mix with garlic herb paste, drain and serve.