Sunday, January 27, 2019

Braised Pork Ribs and Pasta

I made this a while back and posted the photo on Facebook.  It just came around again as a re-post so I decided that maybe this would be a good time to start contributing to this blog again.

I enjoy watching Lidia Bastianich on Create TV (PBS) and she had made Braised Short Ribs with Rigatoni.  here is my version...Photos not as nice as her's, of course.

  • 1 rack pork spare ribs, cut into single rib pieces
  • Salt and Pepper
  • 2 T. Oil
  • 2 good sized sweet onion, halved and sliced.
  • 6 to 8 peeled cloves of garlic
  • 56 oz, canned plumb tomatoes.  O like the oven roasted tomatoes if you can find them
  • 6 pickled cherry peppers stemmed and seeded.
  • 1 large bay leaf
  • 1 t. dried thyme
  • Fresh shopped parsley for garnish 
  • Grated Parmesan cheese
  • Pasta of your choice.  larger pasta holds up better with the heavy ribs.
Salt and pepper the ribs and brown, in a hot pan with the oil.  do this is stages not to crowd the pan, setting the browned ribs aside in a bowl while finishing the rest of the ribs.  

Once all ribs have been browned and removed add the onion to the pan (if there is a lot of oil remove all but a few tablespoons of it before adding the onion.  cook onion until translucent ( to tell the truth I like it better if I take the time to caramelize the onion).

Just before the onions are ready, about 2 minutes, add the garlic.  Once the garlic has cooked for about 2 minutes add in the peppers (chop them a little first) and stir them in with the onion and garlic for a minute and then add the tomatoes, bay, thyme, and return the ribs to the pot.  thurn the pot to medium low and braise the ribs for a couple of hours, until ribs are tender.  add some water if it gets too dry.

Remove the ribs from the sauce 
Cook the pasta until just under done and add them to to the sauce to finish cooking.  add pasta water to the sauce if needed.  once done spoon the sauced pasta into a bowl and set the ribs around the edge.  

Top with parsley and cheese. 

I did find that the ribs were tender but got a little dry with this recipe and I am not sure how to avoid that so I will have to play around with this recipe some more.

Saturday, November 18, 2017

My Grandfather's Beer

I have not tried my hand at making beer personally.  I grew up around beer making because my parents used to make it.  My mother came by beer making honestly because her father made beer as she was growing up as well.

A few years ago my Grandfather gave me a copy of a recipe and to tell the truth I didn't look at it right away.  As I was unpacking more stuff from our move a few months ago I found that recipe he had given me and it was the recipe he used to make beer in 1960.  How Cool!

See below.

Sunday, March 5, 2017

makovnjańća - Poppy Seed Rolls

Woot Woot we found bulk poppy seed at the localish Serbian market so it is time to make poppy seed rolls.  I went looking for the right Balkan recipe and found a gem that turned out wonderful.  See the recipe on Otilia's yourtube video. 

I loved the bread so much I am trying it as a loaf today.

3 1/3 cup Flour
2 egg yolks
2.5 teaspoons yeast
pinch of salt
1/4 cup powdered sugar
1 stick plus 3 tablespoons melted butter
3/4 cup warm milk (I think I tend to end up using closer to a cup of milk to get the dough right)

mix, mix, mix in a kitchenaid.  let rest to double in size.  use dough as you wish :/

okay, so these directions kind of suck but I know what I am talking about and the link to Otilia's directions are the best.

Saturday, March 5, 2016


this weeks menu is....
  • Wedge salad 
  • Chicken Piccata
  • Chicken Enchiladas 
  • Beef & Broccoli
  • Bean Soup

Also making some homemade bread and pocket sandwiches 

Saturday, February 6, 2016

Some menu items for the last few weeks

  • Chili
  • Chicken Curry
  • Asparagus Soup
  • Stuffed Peppers 
  • Pot Roast
  • Chicken Paprikash
  • Fish Tacos
  • Roasted Salmon with roasted Potatoes and Asparagus 

Saturday, January 2, 2016


Over this holiday season my sister-in-law (SIL)  and niece came to visit.  While here my SIL  made Russian salad with homemade mayo, which left me with a lot of egg white.  I found Povlova as one of the things I could make to use up the egg whites.

The kicker was, I had never had this dish before so I was unsure as to what the end product should be like.  I looked up several recipes and videos online and ultimately followed a Martha Stewart recipe and a Simply Recipes post.

I did mix the cornstarch with the sugar before adding it to the egg whites.  Once the whites where at a stiff peak I folded in a teaspoon of vanilla and a teaspoon of lemon juice.

This dish was unbelievably easy and delicious.  I think that I will try reducing the sugar from   1.5 cups to only 1 cup to reduce the sweetness a little.

Sunday, October 11, 2015

Nick Stellino's Pasta Alla Russa

The kids and I like to watch Create TV on PBS and my son, after catching a 13 pound lake trout that we smoked, thought that this dish looked good.  We tried this dish tonight and while my son really liked it the rest of us just kind of tolerated it because the flavor was so strong.  I like my smoked fish on cracker, but this was worth a try and if you are a person who likes a lot of the smoked fish flavor this is a good recipe to try.

Bow tie pasta in boiling water to el dente. 

 I the mean time...
Saute together

Add finely chopped shallots

Minced garlic

Smoked fish


Clam juice or chicken stock & Tomato sauce

Salt & Pepper


Cook sauce down a little
Add el dente pasta & a few peas.

cook to done

Top with Parmesan cheese 


Our home smoked Lake Trout

Friday, October 9, 2015

Recent Meals

I do like to keep an account of meals that I have made for future inspiration for those weeks I just can't think of anything to make.

  • Eggplant Parmesan - Used Eggplant from the garden
  • Swiss Steak -   Family says this a make again
  • Sweet and Sour Chicken
  • White Bean Soup
  • Potato Soup

  • Seared Coho - My son and I cough this fish ourselves on lake Huron.  It was wonderful along with some rice and roasted Brussels sprouts with bacon.

  • Stuffed Peppers - Daughter's favorite so I thought her how to make them.

Monday, June 29, 2015

Summer Shrimp Pasta

This pasta dish turned out to be one of the best pasta dishes that I have made is a long time.  the balance of flavors was just  right and I was proud to use many items from my back yard...WOOT! (I know, woot is so dated)

Put a large pot of heavily salted water on to boil for the pasta.  The pasta I used was Barilla Plus curly Q pastas, about half a box.

In a large saute pan I added

1 medium light green zucchini, rough chopped into 1/2" to 1" chunks (from my garden)
1 medium yellow summer squash, rough chopped into 1/2" to 1" chunks (from my garden)
2 medium to large tomatoes, rough chopped into 1/2" to 1" chunks (from my garden)
4 large cloves of garlic, sliced thin or roughly chopped  (from my garden)
1 Tablespoon olive oil
a dash of salt

I sauteed this on low covered for about 5 minutes, until the water boiled.

I dumped the pasta into the boiling water and then quickly cleaned about 1 pound of raw shrimp (took about 3 minutes)

In the saute pan I pushed the softened squash tomato mix to one side and place the cleared side over the burner and added about 1/2 cup white wine and let it cook down a little.  Dump the shrimp into the saucy area, and by now the pasta should be just barely al dente.  Scoop the pasta over the shrimp.  once all the pasta is added stir all together, if more liquid is needed add some pasta water.

season with salt and pepper to taste and add fresh oregano  (from my garden), about 1.5 tablespoons.

Cover pot until done, pasta just the way you like it...for me about 2 minutes.

Dish up into a serving bowl and drizzle with a little olive oil and a squeeze of some fresh lemon.

Thursday, April 30, 2015

Birthday Cake

My 11 year old daughter made me this cake for my Birthday...She has become a wonderful Baker!

Friday, April 24, 2015

100 have you tried list

the items underlined and italic are items I have tried.

1. Venison - grew up on this and I love it
2. Nettle tea
3. Huevos rancheros 
4. Steak tartare
5. Crocodile - does alligator count? 
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush - I do live right next to Dearborn MI after all.
11. Calamari
12. Pho - I have many very close dishes but not this exact one
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes - grew some this year
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Partridge 
31. Wasabi peas - I have had Wasabi with my sushi, is that the same thing
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float - ginger ale floats are great too
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects 
43. Phaal
44. Goat’s milk - Grew up on this, took years to be able to drink cow milk
45. Malt whisky from a bottle worth £60/$120
46. Fugu- I don't know how to do strick through on blogger so I will just state it - nope, not worth it.
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut - every friday when I worked
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer - is on the menu this week as a matter of fact
55. McDonald’s Big Mac Meal - I at one time worked at MickyD's
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake - a good friend used to own an elephant ear cart, she made good money.
68. Haggis
69. Fried plantain - I have made this
70. Chitterlings, or andouillette
71. Gazpacho - I have made this
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill - several different kinds
76. Baijiu
77. Hostess Fruit Pie - It gave me a tummy ache
78. Snail 
79. Lapsang souchong
80. Bellini
81. Tom yum - oh yeah I think all the shel fish would kill me
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash - both kinds
88. Flowers
89. Horse - nope but I have had moose
90. Criollo chocolate
91. Spam - oh yeah baby
92. Soft shell crab-swelled up like a balloon, with hives
93. Rose harissa - if this is the same as harissa then yep, thanks Warda I do love it so.
94. Catfish - not much of a fan
95. Mole poblano
96. Bagel and lox - I made lox last week
97. Lobster Thermidor
98. Polenta - since I was a kid
99. Jamaican Blue Mountain coffee - best coffee ever
100. Snake

Tuesday, April 14, 2015

Beef and Cabbage Stir-Fry

This is just a quick recap of what I made for dinner last night, I do not want to forget what I did because everyone loved this dish.  There are no measurements because, truth be told, I don't really measure.

10 oz beef.  I just got the beef steak that was on sale.
soy sauce
rice wine
brown sugar
Korean garlic chili paste
Vegetable Oil
1 T. grated ginger
1 large onion, thinly sliced
2 cups cabbage, thinly sliced
1 carrot, cut into matchsticks

Cut the beef very thin and if the steak is thick cut again to make almost matchsticks out of the beef
Marinate the beef in enough soy sauce, rice wine, brown sugar, chili paste, and ginger to cover

stir fry the onion, set aside
stir fry the cabbage, set aside
stir fry carrot, set aside
drain the beef and set marinade aside
stir fry the beef for about 2 minutes, until cooked about 2/3rd s of the way through, set aside
add the marinade into wok and cook until bubbling.  add all the set aside ingredients into the wok and cook to mix well with the sauce and all is heated through.
Serve with steamed rice.

I would like to try this with a little plumb sauce added to it as well.