Super tasty, super easy sauce.
1 onion
1 red pepper
kale
1 teaspoon chicken bouillon base
2 tablespoons red wine vinegar
1 tablespoon cornstarch
1/4 cup water
Chop onion, red pepper and kale into equal size pieces. Heat a pan, add a glug of olive oil, and add the onions and red peppers. Cook until browned. Add the kale and heat until wilted.
In a cup combine the red wine vinegar, chicken bouillon, cornstarch and water. Add to the pan and stir until thickened and shiny.
Green Garden
Makes 2 cocktails
2 ounces gin
2 ounces vodka
2 ounces celery simple syrup
1/2 ounce lime juice
1/2 ounce lemon juice
Peychaud's Bitters
Salt
Combine gin, vodka, simple syrup and citrus juices in a cocktail shaker with ice. Shake and then pour into a coupe glass. Add two dashes of Peychaud's Bitters and a pinch of salt to each glass.
To make simple syrup:
Combine 3 sections of celery stalks with leaves, with 1 cup of sugar and 1 cup of water. Cook over medium heat for 5 minutes and let steep for 10 minutes. Strain the liquid into a jar.
Nick's Flower Fields
Makes 1 cocktail
1/2 ounce lavender butterfly pea flower simple syrup
1/2 ounce elderflower simple syrup
1.5 ounces vodka or gin
1/2 ounce lemon juice
Add vodka and simple syrups to a shaker and shake until tin is frosted. Pour into a glass with ice. Then add lemon juice to change the color and stir. Top with a splash of club soda and fresh flowers.
Sage Lemonade
Makes 2 cocktails
2 ounces sage simple syrup
1 ounce lemon juice
2 ounces vodka
Add the vodka, lemon juice, and sage simple syrup to a cocktail shaker and fill it with ice. Shake vigorously until cold.
Strain into cocktail glass.
Strawberry Lemonade
Makes 1 cocktail
Strawberries
3/4 ounce simple syrup
1/2 ounce lemon juice
1 ounce vodka
Polar dry orange
Cut up strawberries and muddle in a glass with the simple syrup and lemon juice. Add ice and vodka, and stir. Top with Polar orange dry.
Chocolate Orange Martini
Makes 1 cocktail
1 1/2 ounces vodka
3/4 ounce white crème de cacao liqueur
1 splash orange liqueur
Add the vodka, crème de cacao liqueur, and orange liqueur to a cocktail shaker and fill it with ice. Shake vigorously until cold.
Strain into cocktail glass.
Sweet and a little savory.
1 large rack baby back pork ribs (3 to 3½ pounds)
1½ teaspoons coarse kosher salt
1 teaspoon onion powder
½ teaspoon freshly ground black pepper
4 garlic cloves, crushed but left whole
¾ cup Concord grape jelly
2 tablespoons rice vinegar
1 tablespoon soy sauce
Position an oven rack 6 inches from the broiler and another rack on the bottom of the oven. Heat the oven to 325 degrees. If you’d like to remove the membrane from the bony underside of the ribs, use a small knife to release one corner of the thin membrane, then pull off the rest with your hands and discard.
In a small bowl, stir together the salt, onion powder and black pepper. Season the ribs on both sides with the spice mixture. Wrap the ribs tightly in aluminum foil as if wrapping a present, place on a sheet pan flesh-side down and bake on the bottom rack until the meat is tender and pulls away easily from the bones, 2 to 2½ hours.
Remove the ribs from the oven, then heat the broiler. Unwrap the ribs and, reserving the foil with its juices, transfer the ribs to the sheet pan flesh-side up. Carefully tip the juices from the foil into a large skillet. Stir in the garlic, jelly, vinegar and soy sauce, and bring to a simmer over medium-high. Cook, whisking occasionally, until the glaze is syrupy and reduced by about half, 5 to 7 minutes. Remove from the heat.
Brush or spoon half of the glaze, including the garlic cloves, over the ribs. Place back in the oven and broil until charred in spots, 1 to 3 minutes. (Don’t step away!)
Place the ribs on a cutting board and spoon over the rest of the glaze. Cut between the bones into individual riblets and transfer to a large platter to serve.
