grape jelly ribs

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.

now for umami fish

Another killer fridge clean out dish.

1 pound of white fish
4 yellow potatoes
1 package of chard
7-10 campari tomatoes, quartered
1/2 cup pickled banana peppers, chopped
2 garlic cloves, sliced
3 tbsp pickled banana pepper liquid
splash of Cynar
ground mustard
salt and pepper

Preheat oven to 425 degrees. Quarter potatoes, coat in oil, sprinkle with salt and bake in the oven for 45 minutes.

Coat fish in ground mustard, salt, pepper and olive oil. Add a pat of butter and a tbsp of olive oil to a stainless steel pan over high heat. When butter is bubbling, add fish and cook on each side for 90 seconds to 2 minutes. Remove from the pan to a plate.

Add sliced garlic to the hot pan. Cook for a couple minutes until browned but not burned, add a splash of Cynar and then add the tomatoes and banana peppers and scrape up the browned bits on the bottom of the pan. Add the chard (chopped if large pieces) and combine. Cover and let chard wilt for a couple minutes and then stir again. Add the fish to the top of the vegetables, cover, and put back in the oven for 8-9 minutes.

Plate the fish with the vegetables on top and spoon sauce over the top.

little chefs calamari

The best calamari recipe I've ever had.

Calamari Marinade

1/2 teaspoon cayenne
1 teaspoon turmeric
1 tablespoon onion powder
1 tablespoon garlic powder
1.5 tablespoons smoked paprika
1 teaspoon salt
1 teaspoon pepper
zest of one lemon
3 smashed and chopped garlic cloves
1 handful chopped basil
1 handful chopped parsley
1 handful chopped Cuban oregano
1/4 cup olive oil (enough to have a wet marinade)
squid tubes and tentacles

Calamari Dressing

5 olives
1 handful parsley
juice of 1-2 lemons
zest of half a lemon
2 garlic cloves
2 tablespoons olive oil
2 tablespoons crisp white wine

Combine all ingredients in the marinade and then marinate the squid for 20 minutes. Add as much olive oil as necessary to make it saucy.

Combine all dressing ingredients in a blender and blend until smooth. Add more wine if needed to loosen the dressing.

Grill calamari until cooked and plate with arugula and dress both the calamari and the arugula with the dressing.

negroni sbagliato vinaigrette

Campari
Sweet Vermouth
Orange Juice
Champagne Vinegar
Olive Oil
Salt & Pepper

pork piccata because i need more capers in my life

Give me all the capers!

1 1/4 pound pork tenderloin (or boneless cut pork chops, or thin pork cutlets)
1/4 cup cornstarch
1/4 cup tapioca starch
1 egg, beaten
3 tablespoons olive oil
3 tablespoons unsalted butter
2 cloves garlic (thinly sliced)
¼ cup white wine (or bianco vermouth)
3 tablespoons lemon juice
1/2 cup chicken broth
2 tablespoons capers (drained)
2 tablespoons minced flat leaf parsley
Salt and freshly ground pepper

Slice pork tenderloin into eight 2-inch thick slices. Place each slice between two pieces of plastic wrap and use the flat side of a meat tenderizer to flatten to ¼-inch thickness. Season with salt and pepper.

Place the cornstarch and tapioca starch on a plate and beaten egg in a shallow bowl. Dredge pork in starches and then egg and then dredge in the starches again. Shake off the excess.

In a large frying pan over medium-high heat, warm 2 Tbsp. of the oil and 1 Tbsp of butter.

Place half of pork slices in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 Tbsp. oil in the pan and repeat to brown the remaining pork. Place that pork under your foil tent as well.

Reduce the heat to medium and melt 1 Tbsp. of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the vermouth, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.

Remove the pan from the heat and whisk in the remaining 2 Tbsp. butter, the capers and parsley. Season with salt and pepper.

Drizzle the sauce over pork and serve immediately.

gin cocktail roundup

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.

Rhubarb Gimlet

Makes 2 cocktails

2.5 ounces gin
2 ounces rhubarb simple syrup
1/2 ounce lime juice

Combine everything in a cocktail shaker with ice. Shake and then pour over ice.

To make simple syrup:

Combine 3 stalks of rhubarb, diced, with 1 cup of sugar and 1 cup of water. Cook over medium heat for 15 minutes or until the rhubarb is soft. Strain the liquid into a jar. Save the softened rhubarb for jam.

Butterfly Pea Flower Cocktail

Makes 2 cocktails

2 ounces gin
2 ounces butterfly pea flower simple syrup
1/2 ounce lemon juice
splash of club soda

Add gin and butterfly pea flower simple syrup to a glass with ice. Then add lemon juice to change the color and stir. Top with a splash of club soda and fresh flowers.

Purple Lotus (Improvised Water Lily)

3⁄4 oz. Dry Orange Curacao
 3⁄4 oz. Lavender/Butterfly Pea Flower Simple Syrup
 3⁄4 oz. Fresh Lemon Juice
 3⁄4 oz. Gin

Combine all ingredients in a cocktail shaker filled with ice; shake vigorously and strain into a coupe. Garnish with orange zest.

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.

The Sweet and Sage

Makes 2 cocktails

1 oz. Dry Orange Curacao
2 oz. Sage Simple Syrup
2 oz. Gin

Combine all ingredients in a cocktail shaker filled with ice; shake vigorously and strain into a coupe. Garnish with orange zest.

tequila cocktail roundup

Pompelmo

Makes 2 cocktails

3 ounces reposado tequila (can also be made with blanco)
3 ounces grapefruit juice
½ ounce Campari
small pinch of smoked salt

Add the grapefruit juice, tequila, Campari and smoked salt to a cocktail shaker and fill it with ice. Shake vigorously until cold.

Strain into cocktail glass. 

Smoked Tequila Old Fashioned

Makes 1 cocktail

2.5 ounces of añejo tequila
½ ounce agave syrup
4-5 dashes of orange bitters

Garnish: Orange peel and thyme

Combine ingredients in a mixing glass with ice. Stir gently to chill and combine ingredients. Strain into a double old-fashioned glass over fresh ice. Garnish and smoke.

Tequila Sweet Tart

Makes 1 cocktail

1 oz blanco tequila
1 oz Aperol
1 oz strawberry rhubarb simple syrup
1/2 oz lime juice

Combine all ingredients in a cocktail shaker with ice. Shake and pour over ice.

Fall Sunrise

Makes 1 cocktail

2 ounces of añejo tequila
1 ounce spiced apple syrup
3/4 ounces lime juice

Combine all ingredients in a cocktail shaker with ice. Shake and pour into a coupe glass.

Autumn Sunset

Makes 2 cocktails

4 ounces of añejo tequila
2 ounces spiced apple syrup
1 ounce Aperol
3/4 ounces lime juice
4 dashes rhubarb bitters

Combine all ingredients in a cocktail shaker with ice. Shake and pour into a coupe glass.

cocktail round up

First up, my favorite:

Jungle Bird

Makes 2 cocktails

1 ½ ounces dark rum
1 ½ ounces pineapple juice
3/4 to 1 ounce Campari/Aperol (to taste)
½ ounce lime juice
½ ounce simple syrup or maple syrup

For the garnish: Pineapple wedge, pineapple leaves (optional)

Add the dark rum, pineapple juice, Campari/Aperol, lime juice, and simple syrup to a cocktail shaker and fill it with ice. Shake vigorously until cold.

Strain into cocktail glass. Garnish with a pineapple wedge, pineapple leaves, or fresh mint.

Orchard Bird

Makes 2 cocktails

1 ounce dark rum
2 ounces peach nectar
1 ounce Aperol 
½ ounce lime juice
½ ounce maple syrup

Add the dark rum, peach nectar, Aperol, lime juice, and maple syrup to a cocktail shaker and fill it with ice. Shake vigorously until cold.

Strain into cocktail glass.

Tropical Brazilian Spritz

Makes 2 cocktails

2 ounces cachaca
2 ounces pineapple juice
2 ounces peach juice
calamansi seltzer

Combine juices and cachaca in a cocktail shaker with ice. Shake and then pour over ice. Float calamansi seltzer on top.

Peppered Amaro

Makes 1 cocktail

1 ounce black pepper simple syrup
1 ounce Cynar or Ramazotti
1 ounce whiskey/bourbon

Add ice to a rocks glass, add all 3 ingredients to the glass and stir.

In Cold Blood

Makes 1 cocktail

1 ounce sweet vermouth
1 ounce Cynar
1 ounce bourbon
Lemon twist
Pinch of salt

Add ice to a rocks glass, add first 3 ingredients to the glass and stir. Twist lemon over glass and add a pinch of salt.

pork loin non-roast

 Couldn't be easier to make - my instant pot is currently my favorite tool in the kitchen.

2 to 2-1/2 pound boneless pork loin roast
1 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
3 tablespoons butter, melted
1 tablespoon minced garlic
1 tablespoon brown sugar
1 tablespoon soy sauce
3/4 teaspoon lemon zest
2 teaspoons chopped fresh parsley (dried also ok)
1 teaspoon minced fresh thyme leaves (dried also ok)
1 tablespoon olive oil
1 cup chicken broth (or wine, beer, or water)

Take pork loin out of the fridge 20 minutes before cooking.

In a small bowl, whisk together the melted butter, garlic, brown sugar, soy sauce, lemon zest, parsley, and thyme.

Season pork loin with salt and pepper; then, brush the butter mixture all around the meat. Set aside.

Press the Sauté function on the Instant Pot and heat up the olive oil. When oil is hot, sear the pork loin on all sides until browned, about 2 to 3 minutes per side. Remove pork from IP and set aside.

Add broth to the Instant Pot and scrape up any browned bits from the bottom.

Cancel the Sauté function and place a trivet in the IP and set the pork on top of the trivet. Lock the lid and pressure cook at HIGH PRESSURE for 15 minutes. Then, let pressure come down naturally for 15 minutes, and quick release any remaining pressure. Open the lid and check internal temperature with an instant read meat thermometer; it should read 145˚F. If it’s less than this, you can place the lid back on the pot to let the carryover heat cook the pork to doneness. Shouldn’t take more than 2 to 3 minutes.

Transfer pork loin to a cutting board and let rest for 15 minutes before cutting. This will help seal in the juices.

In the meantime, prepare the pan-sauce: Select the Sauté function on the IP and bring liquid to a boil. Continue to cook at a slow boil for 5 minutes, or until reduced by half, stirring occasionally. (If not thick enough, add 1 tablespoon of cornstarch mixed with 1/4 cup of water and stir constantly.

Slice the pork and serve with the pan juices.

Adapted from Diethood

actually good short ribs

I don't even really like short ribs but this is one the best instant pot dishes I've made. Goes great with mashed potatoes. I will also try these flavors with another type of stew meat or roast.

1 teaspoon dried rosemary
1 teaspoon onion salt
½ teaspoon paprika
½ teaspoon ground pepper
½ teaspoon dried sage
2 lbs. beef short rib
2 tablespoons high temperature oil
1 onion, sliced
1 6oz can tomato paste
1 ½ cups water or broth
¼ cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon unsweetened cocoa powder
6 cloves garlic, whole or minced
1 tablespoon cornstarch & 1/4 cup water

Mix the first five ingredients (the spices) and rub on the outside of the beef short rib; set aside.

Set your instant pot to sauté and drizzle oil into instant pot. Using tongs, lower short ribs into Instant Pot and sear on all sides, about 8 minutes. Sear in batches if needed so that pieces aren't crowded.

Remove short ribs; set aside. Add sliced onion to the instant pot and sauté for a couple minutes using the heat left in the pan. 

Add tomato paste, water, balsamic, Dijon mustard, cocoa, and garlic to the Instant Pot and mix with a spoon until combined, scraping up the browned bits on the bottom of the pan.

Add short ribs. Place lid on Instant Pot and lock into place. Make sure your steam vent is turned to closed.

Turn the settings to "Pressure Cook High", and set the timer for 43 minutes. Once the 43 minutes are up, let the Instant Pot sit for 10 minutes. Carefully press the pressure release valve. Once all the pressure is released, unlock the lid.

Remove meat from Instant Pot. Combine cornstarch with 1/4 cup water and stir into sauce in Instant Pot until gravy is thickened.

Spoon sauce over each piece of beef short rib and serve warm.

Adapted from Gluten Free Palate

umami chicken goodness

 Maybe the best chicken dish I've ever made?

1.5 lb. skin-on, bone-in chicken pieces (such as thighs and drumsticks)
2 garlic cloves, finely grated
1 1/2" piece ginger, peeled, finely grated
1/4 cup soy sauce
1 Tbsp. mustard powder
1 Tbsp. unsalted butter, melted, slightly cooled
1/2 Tbsp. unseasoned rice vinegar
2 plum or other medium tomatoes, chopped or half a can of diced tomatoes
1/2 to 1 pint cherry or Sun Gold tomatoes|
Thinly sliced scallions and/or cilantro leaves with tender stems and steamed rice

Trim any excess skin and fat from skin-on, bone-in chicken pieces and place in a baking dish.

Whisk garlic cloves, ginger, soy sauce, mustard powder, butter, and unseasoned rice vinegar in a small bowl to combine. Pour marinade over chicken pieces and use your hands to work marinade into every nook and cranny, including underneath the skin. Turn chicken pieces skin side down and let sit at room temperature for 20 minutes.

Preheat oven to 425°. Turn chicken pieces skin side up and tuck plum or canned diced tomatoes and cherry tomatoes between and under chicken pieces with a few on top as well. Roast chicken until skin is golden brown and meat is tender and tomatoes are soft and juicy with some bursting open, 35–40 minutes.

Transfer chicken and tomatoes to a platter and spoon some juices over. Top with thinly sliced scallions and/or cilantro leaves with tender stems. Serve with steamed rice.

Adapted from Bon Appetit