Gallus: I think we need to stick together Sandbar. I swear the girls are trying to kill us.
Yona: That not true!
Sandbar: Really? We seem to be in very unfortunate situations more often than not.
Ocellus: Pfft. You two are just over exaggerating.
Silverstream: Yeah! We’d never do anything that’d get you too injured. We’re just playing.
Smolder: Yeah. So long as there’s a chance we can get found out, we’ll play nice *snickers*
Sandbar: Hold me, Gallus
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Sweet Chili Barbecue Ribs
You know I love a good barbie in the Summer, and a sunny weekend is the perfect time for a cookout. You don’t need to hurry, and the days are long, and the light lasts, so this can be your dinner too! I’ve yet to try the famed Korean Barbecue, of which my parents, who live in Laos, are very fond of, but I can try and create a sweet and sour and spicy marinade and grill these beautifully glazed Sweet Chili Barbecue Ribs! They are delicious, finger-licking good indeed, an umami explosion in your mouth! Happy Sunday!
Ingredients (serves 2):
about 565 grams/1.25 pounds baby back ribs
½ tablespoon coarse sea salt
3 long peppers
1/3 cup sweet chili sauce
2 tablespoons demerara sugar
2 tablespoons soy sauce
1 1/2 tablespoon toasted sesame oil
Place baby back ribs in a large pot with coarse salt and long pepper. Cover with water, put the lid on, and bring to a boil over medium-high heat. Cook, for 40 minutes.
While the ribs are cooking, prepare the marinade. In a shallow dish, combine sweet chili sauce, demerara sugar, soy sauce and toasted sesame oil. Give a good stir until well-blended. Set aside.
Remove foam with a slotted spoon, and drain ribs in a colander. Let cool slightly.
Place cooked ribs in prepared dish, and turn them all over to coat ribs completely and evenly in sweet chili barbecue sauce. Place in the refrigerator to marinate, at least 4 hours, turning the ribs over in the sauce occasionally.
Prepare barbecue: half an hour before grilling, arrange a thick layer of coals in the barbecue. Top with a few small branches of wood (a mix of applewood and pinewood give good taste), and light.
Wait for the flames to die down, and place the ribs on the grill over the red embers. Grill, about 4 minutes on each side. Brush the ribs generously with Sweet Chili Barbecue Sauce and turn them over. Grill, 1 minute over glazed side, and brush the other side generously with Sweet Chili Barbecue Sauce. Turn over, and grill 1 minute as well. Repeat a couple of times, until ribs are beautifully caramelised and glazed.
Cut and serve Sweet Chili Barbecue Ribs hot with corn on the cob or Grilled Potatoes with Chives and Mint Cream.
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Veal and Pork Ale Stew
This week has been particularly cold and Winter-y, and so we’re keeping warm on this pale Sunday. Rather than a roast, we’re having a comforting and heart-warming, slowly cooked Veal and Pork Ale Stew for lunch. It’s not nearly warm enough for a coldie, so I poured it in the pot, and does it make the meat tender and juicy! It just melts in the mouth! Happy Sunday!
Ingredients (serves 2):
1 Chicken Stock Cube
1 ½ cup boiling water
2 tablespoons olive oil
180 grams/6.35 ounces veal shoulder
130 grams/4.5 ounces pork shoulder
1 small onion
3 large carrots
2 medium potatoes
2 bay leaves
1 sprig fresh thyme
1 teaspoon coarse sea salt
½ teaspoon freshly cracked black pepper
1 cup good quality amber ale
Place Chicken Stock Cube in a small bowl, and pour boiling water over it. Give a good stir to dissolve; set aside.
In a large Dutch oven over medium-high heat, heat olive oil. Cut veal and pork meat into chunky bite-sized pieces, and stir into the Dutch oven. Cook, a few minutes, stirring to brown on all sides.
Peel and finely chop onion, and stir into the pot. Peel carrots, and cut into thick slices. Add to the pot as well. Finally, peel and cube potatoes, and add to the pot. Stir in bay leaves and fresh thyme. Season with coarse sea salt and cracked black pepper. Cook, a couple of minutes. Then, stir in amber ale, scraping the bottom of the Dutch oven with the wooden spoon. Finally, stir in warm cs. Bring to the boil. Once boiling, reduce heat to medium-low, cover with the lid and simmer, one hour.
Serve Veal and Pork Ale Stew hot.
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