engrevo

Delicious Broiled Ribs and More Brisket

Only a couple of recipes worth reporting from last week, so I’ll make it quick.

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February 8, 2011

Tropical Delight – Fried Plantains

Ok so the title of this post is more than a little cheesy, but these things were delicious!

We heated coconut oil (about 1/8″ deep) in a pan on medium-high. Then we cut the plantains lengthwise into 1/2-3/4″ slices (make sure you cut before peeling) and fried them until golden brown. Next, we smashed them flat between two plates (1/8″ thick) and fried them again. Finally, we sprinkled on some salt and ate them all.

The consistency of the finished product seems to be based heavily on the ripeness of the plantains. Greener plantains will be stiffer throughout – almost dry. I liked the ripe plantains better as they were crispy on the outside and gooey on the inside.

1 comment February 2, 2011

Braised Sirloin

I tried my hand at braising for the first time today, and it came out pretty good.

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January 24, 2011

Garlic Pork Shoulder, Stuffed Peppers, Zucchini Bread

I’ve been taking some pictures of some really great food we’ve made lately, and now I’ll more or less be dumping them here.

First up, the biggest hit, Monday night’s Garlic Pork Shoulder in a red wine reduction.

I chopped peeled cloves of garlic into slivers, then placed them into slots cut into the pork shoulder. Then browned top and bottom in a cast iron pan on the stove with butter, onions, and mushrooms – once browned it moved to the oven, pan and all at 350 for about 35 min. The red wine sauce was from FTA. Eggplant was cut into 1/4″ chips, drizzled with EVOO, sprinkled with salt and pepper, and toasted on a cookie sheet.

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January 19, 2011

Primal(ish) Feast – Figs, Goat Cheese Quiche, Chocolate Bacon

It is a Friday of a Wednesday here due to Veteran’s Day (though I’ll be in the lab tomorrow anyway, oh well) so we went a little overboard with dinner.

First, we had simple yet decadent Hors d’oeuvres: Fig halves with goat cheese. Wonderfully delicious and super easy to make.

Catch the Entree and Dessert after the jump.

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November 10, 2010