Category: Pork

Papers, Presentations, Projects and Preparation…

Posted by foodess on Sun 5th of Apr, 2009 08:32:42 PM

The library - that’s where I’m at. I am up to my neck in assignments for school, and although I would love to write about delicious things instead, I have been living off of salads and sushi. And I think both are are quite delicious in their own right, neither come with recipes for sharing, nor do they evoke exciting descriptions.

So, I decided to share with you my favorite blogs so you can nibble your way over there and get your fill, while I am missing in action. I wake up an extra half-hour early so that I can keep up with my blog-drooling. Here’s a taste of what is currently making me salivate on my keyboard. I’m sure you already know some of them, but maybe there’s a new gem in there for you to discover!

Joy the Baker
101 Cookbooks
King Arthur Flour Blog
Closet Cooking by Kevin
A Dash of Sass
The Food Geek
Not Without Salt
Use Real Butter
Culinary Concoctions by Peabody
Creampuffs in Venice
Sticky Gooey Creamy Chewy

I’ll be back soon, with yummy things like Lamb Popsicles in Tamarind Cream Curry. I promise! In the meantime, follow up real-time updates on twitter.
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Sticky Spicy Ribs

Posted by foodess on Wed 18th of Feb, 2009 05:52:52 PM

Could I tempt you with ribs that are simultaneously fiery and sticky sweet, falling tender off the bone, slightly charred, and richly meaty? I have a hunch it would be easy. Like tempting a duck with water.

This is the recipe for the most excellent sticky-faced, dripping-fingers, don’t-wear-a-white-shirt, ribs. They pack enough heat to make you want a limed Corona, but they aren’t so tongue-numbing that you will be left crying “Pleath, pleath! Wada! Would thum-wud pleath path me thum wada!”. (*I think I just qualified myself as a nutter among my fellow coffee shop patrons - it took me several minutes muttering to myself with my tongue out to figure out those phonetics).

I served them last night with a puree of celery root, and a side of mixed greens sauteed with olive oil, garlic, and crushed red pepper. You could also do mashed potatoes. But my hands-down favorite way to soak up the sticky sauce is with a big scoop of creamy soft polenta. You might have to put aside your fashion instincts and tuck a makeshift paper-towel bib into your collar. But it will be so worth the sacrifice in pride, to eat these ribs without utensils or inhibitions.
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