And every month I strive to outdo myself.
Nah, not really, but I like to
I just have fun in the kitchen.
Well, this month, I was cleaning up and found a recipe I'd clipped out of the newspaper some years ago. Never mind how many years ago, suffice to say, the paper is yellowed but not brittle, yet.
Remember when we used to get the newspaper delivered every day, and then had to figure out how to dispose of that paper. No? Let me just say, if you wanted a new recipe to try, you either had to look it up in a cookbook or do like I did, with way too many recipes, cut it out of the paper or a magazine and save it to try later. Much, much, later.
But I digress...
I found this recipe for Cantonese Style Ribs and thought that it sounded pretty darn good, so I started to make it, as per the recipe, and then, I changed it up.
I can do that you know, cause I'm the cook in this kitchen.
So, here goes.
3 lbs short ribs, cut into serving size portions ( I used some Pork Riblets)
1 can Pineapple Rings (29 oz.)
Juice from can of Pineapple + water to make 2 cups
1/2 Cup Soy Sauce
1 tsp. ground ginger
1 tablespoon brown sugar
The original recipe said to brown the ribs a little and then pour the sauce over them. But I didn't do that.
Drain the Pineapple, reserving the juice, set aside. Mix in the ginger and brown sugar and pour over the ribs, and cook them for three hours or until tender.
Well, gee, you know darn well I didn't do that. I mixed the pineapple juice, soy sauce and brown sugar together, and tasted it.
I took the sauce that they had been cooking in and reduced it on top of the stove in a pan that I'd placed a couple more slices of pineapple in. I then poured the sauce over the riblets. They weren't quite tender enough at this point, but I wanted to get a nice brown to them, so I laid them out on a rimmed baking pan and poured the reduced sauce over top of them and let them cook for another hour in the oven.
I served them with some of the sauce and a couple of slices of pineapple. And they all got eaten. Next time I make this I'll do it a little differently.
And I had an adventure while taking them out of the oven, I managed to slop some of the sauce out and onto the oven door.
Do you have any idea how much pineapple can muck up a door, not to mention all that sweet stuff.
I'm going to tell you all about attempt number 4 for my sweet and spicy wings, however that is a post for another day. Right now I have to and join my sister for breakfast and then I get to go to a real farmers market.
I'm so excited.