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Ok. Finally got my computer running correctly after 12 hours of working on it. I know, take it to a shop next time! And miss all the fun?
But now, the real purpose of this post – Oven BBQ Pork Ribs. You can use any ribs you prefer, but we like pork and St Lewis Style at that. Easy to do but takes time,4 hours or so.
These are right out of the oven. Notice the crispness of the outer surface. The broiler did this. The recipe –https://www.rockinrs.com/CS-Pork-Ribs-2.pdf And then we served Potato Salad (https://www.rockinrs.com/CS-Lou-Potato-Salad.pdf) The recipe comes from Chef Lou Arron of Westside Drive-In on State Street, Boise, ID. The only problem is that he no longer offers this on the menu. He was kind enough to give it to me and it is very similar to my Mom’s. I use it with permission from the Chef. Thank you Chef Lou!! I have added fresh Lovage to the salad to increase the celery flavor just a small amount, abt 2T of fresh, diced. I grow my own and it is easy to grow, even here in Idaho. It is a Scandinavian herb of the celery family.
“… Lou moved to Atlanta, Georgia in 1981 and worked for Hilton Hotels until 1983. In 1983, he opened The Top of the Hoff restaurant in Boise, Idaho. From 1986-1988, Lou worked for Hilton Corporation in San Antonio, Texas, where he was featured in the national television series “Great Chef’s of the West” along with the companion cookbook, “Southwest Tastes”. Lou has won numerous awards for his food presentations and recipes. “He has been a contestant on “Guy’s Grocery Games”(although he didn’t fare very well!)” Westside Drive-In website
3 of the herbs I used with the ribs.
plated ribs with potato salad and fresh peach sections
This is a real old family treat and one my Mom made every summer. And we are still treating ourselves whenever the beets are ready in the garden and they are ready now. A smooth vinegar and full of spices, sugar,vinegar, cinnamon and clove. here is the recipe https://www.rockinrs.com/CS-Pickled-Eggs.pdf
The Pickled Eggs and Beets as a salad
And as a side note the red on the eggs comes from the beets. If you leave everything in the brine long enough – good luck – the yolk of the eggs will turn red. Happy eating!
Not everything one makes comes out as expected or as good as one “dreams” about. This is one of those times. I made a Halibut Beurre Blanc – https://www.rockinrs.com/Beurre-Blanc2.pdf – and it was OK, but just Ok. Nothing to write home about. The beurre blanc was thin, not as thick as I would have liked it, and the tarragon and clove were just about non-existent. The temperature was kept at around 120 degrees F and it did not break. The liquid did reduce to 1/2 cup and it did take about 40 minutes to complete the sauce. I have made this several times over the years, but this was about the most delinquent I have ever done! If you look at the recipe and can give me any suggestions as to how to correct it, I sure would appreciate your comments and suggestions. Thanks.
For some reason, over the past several weeks or so, I have been asked about pepper, especially black pepper. What are the culinary property of it? What are the uses of it? So I went on a search to answer these questions and here is what I found. I do hope this will satisfy the inquiring minds.
The 12 Most Common Types of Black Pepper and Their Culinary Uses and Properties
Black pepper, often called the “king of spices,” is prized worldwide for its versatility and depth of flavor. While commonly thought of as a single spice, black pepper comes in various types, each with unique characteristics. Below are 12 popular varieties and their culinary uses and properties.
1. Tellicherry Black Pepper
Origin: India (Tellicherry region)
Flavor Profile: Bold, citrusy, with a complex aroma
Uses: Ideal for finishing dishes, marinades, and rubs. Its robust flavor complements roasted meats, vegetables, and soups.
Properties: Tellicherry peppers are larger and riper, offering a more developed taste than regular black pepper.
2. Malabar Black Pepper
Origin: Kerala, India
Flavor Profile: Earthy, robust, with a hint of pine and sweetness
Uses: A versatile choice for general cooking, from curries to pasta dishes. Its deep flavor holds up well in sauces and stews.
Properties: Considered one of the most classic black peppers due to its balanced heat and aroma.
3. Lampong Black Pepper
Origin: Sumatra, Indonesia
Flavor Profile: Spicy, sharp, with a smoky undertone
Uses: Excellent in Southeast Asian cuisine, grilled meats, and spicy marinades. Works well in peppercorn blends.
Properties: Small yet intensely flavored, making it a favorite for bold dishes.
4. Madagascar Black Pepper
Origin: Madagascar
Flavor Profile: Mild, fruity, with floral notes
Uses: Best for light, delicate dishes such as seafood and salads. Can also enhance desserts like fruit compotes.
Properties: Known for its aromatic finesse and lower heat compared to other varieties.
5. Sarawak Black Pepper
Origin: Borneo, Malaysia
Flavor Profile: Sweet, complex, with a slightly fruity finish
Uses: Perfect for light sauces, chicken, and stir-fried dishes. It’s also popular in desserts like chocolate truffles.
Properties: Renowned for its high-quality, well-rounded flavor.
6. Vietnamese Black Pepper
Origin: Vietnam
Flavor Profile: Pungent, earthy, and woody
Uses: Commonly used in Asian dishes, particularly soups, broths, and stir-fries. It enhances the flavor of braised and fried dishes.
Properties: Vietnam is the world’s largest producer of black pepper, and its variety is prized for its high piperine content.
7. Aleppo Pepper (Pul Biber)
Origin: Middle East (Aleppo, Syria)
Flavor Profile: Mildly spicy, tangy, with a sweet, fruity aroma
Uses: Often sprinkled on pizzas, kebabs, and dips like hummus. Adds a warm, mellow heat to Mediterranean and Middle Eastern dishes.
Properties: Technically a dried pepper flake, Aleppo pepper’s unique heat and flavor make it a distinct choice.
8. Brazillian Black Pepper
Origin: Brazil
Flavor Profile: Earthy, nutty, with a hint of bitterness
Uses: Works well in grilled meats, robust stews, and barbecue sauces. Adds depth to spice rubs.
Properties: Known for its robust, no-nonsense flavor profile.
9. Wayanad Black Pepper
Origin: Wayanad, India
Flavor Profile: Sweet, spicy, with chocolate-like undertones
Uses: Best for desserts, exotic spice blends, and gourmet dishes. It also pairs well with duck and game meats.
Properties: Cultivated in small batches, offering a rare and premium flavor.
10. Talamanca Black Pepper
Origin: Central America (Costa Rica)
Flavor Profile: Citrusy, with hints of herbs and flowers
Uses: Ideal for ceviche, light marinades, and tropical dishes. Enhances both seafood and poultry.
Properties: Organically grown and valued for its nuanced, bright taste.
11. Muntok Black Pepper
Origin: Bangka Island, Indonesia
Flavor Profile: Mellow, slightly sweet, with hints of eucalyptus
Uses: Common in delicate dishes, such as soups, white sauces, and mild curries. Ideal for pairing with light proteins.
Properties: Its softer flavor profile makes it a versatile option.
12. Comet’s Tail (Cubeb Pepper)
Origin: Indonesia
Flavor Profile: Pungent, peppery, with a hint of allspice and nutmeg
Uses: Common in North African and Middle Eastern cuisines, particularly in tagines and harissa. Also used in traditional medicine.
Properties: Offers a distinctive heat and aroma that sets it apart from traditional black pepper.
Conclusion
Each type of black pepper brings unique flavors and properties to the table, enriching a wide array of culinary creations. Whether you’re seeking bold heat, subtle sweetness, or floral complexity, there’s a black pepper variety to suit every palate and dish.
Here isw an old family recipe, and others I would guess, that my Mother made on a regular basis. I believe that she got the recipe from her mother. Nothing was written down, but it was good and still is, It is an easy recipe; quick and fast. All it takes is hard cooked eggs, whole milk, roux and fresh grated nutmeg, salt and pepper. I do hope you try it as written or with your own versions. ie, try adding chopped spinach or corn to the white sauce.
Creamed Eggs on Toast
Ingredients: 1 T unsalted Butter, 1 T All Purpose Flour, 1 c whole Milk, 4 Hard Cooked Eggs, chopped – 1 Yolk reserved, 1 t fresh grated Nutmeg, Salt and Pepper to taste, 6 slices Bread toasted, Thyme
Directions: Add butter to a medium pan and melt, but do not brown. Add the flour and mix well. Add the milk, chopped eggs, fresh grated nutmeg, salt and pepper and mix well. If the sauce gets to thick, add a little milk. Serve on the toast. Grate the egg yolk over each serving along with a pinch of the thyme. Serves about 3.
Note: When you add the eggs to the white sauce, you can also add chopped spinach or corn or anything you like. Great on toasted sourdough toast or toasted English Muffins.
I have been working on some new recipes for the past several weeks. I have 3 that I will post here. Hope you like them. Let me know. The3re will be at least three new recipes. My favorite oven bbq pork ribs, a really good bbq sauce in the Memphis style – slightly tart, but also with a sweetness. A Memphis style bbq rub that is great on ribs, beef, pork and chicken. Then a side dish – corn fritters, since corn is now in season. I grew up on these and love them. Almost as good as a corn pie! Most, but not all of the ingredients in the posted recipes, come from the Boise Farmer’s Market (BFM) and I am grateful for their products and information. Use your local farmer’s markets. Enjoy!
Starting with the Oven BBQ Pork Ribs, I have created our version of a Memphis style bbq rub. Sweet, but tangy. Best to be very generous with this rub and the longer it “cures”, stays refrigerated for awhile – I let the ribs I was doing to rest (cure) in the refrigerator for 24 hours. But that length of time is not essential. 8 hours will also work. Don’t forget to let the meat come to room temperature before you cook it. This rub is full of sugar, sea salt, onion powder and garlic granules, Aleppo pepper, cumin and smoky paprika. Great on the pork In did and super on chicken.
The BBQ Sauce I came up with, https://www.rockinrs.com/CS-BBQ-Sauce.pdf, CS BBQ Sauce, is thick and rich. Slightly smoky. Slightly tangy. It includes red onion, minced garlic, ketchup, dark brown sugar, apple cider vinegar and pomegranate molasses among some other ingredients. Check the recipe by clicking the link.
Now, IMNSHO, In My Opinion Not So Humble Opinion, are super good! And they are done in the oven. (Can these be considered truly BBQ Ribs?) As plated here, we added some of our Doctored Baked Beans and a Corn Fritter. Drizzle some CS BBQ Sauce over the ribs (even go well with the beans) and Yum-O! They fall of the bone and have great flavors from the rub and the sauce.
And since I mentioned Corn Fritters, they go really great for breakfast with eggs. The eggs above are basted. A very Pennsylvania Dutch (German) treat. I was raised on these and they were aq hit when I made them for folks. Not hard to do. Fresh corn works best, but frozen corn can also be used. Here they are served with fresh fruit and homemade sourdough bread toast.
The last item I want to share is a sourdough bread we have been working on since January of this year. Created our own starter and it takes a while to develop and experiment making bread and other treats. Sourdough Blueberry Muffins, for one. (https://www.rockinrs.com/Sourdough-Blueberry-Muffins.pdf) This bread I have baking in a Romertopf Clay Pot and it comes out just great.It is a full flavored sourdough. Robust. Makes great toast and sandwiches. Great grilled cheese.
So there you are. Try these and let us know if you liked them or not. If not, let us know why. Cheers and Good Eating!
Sorry for the long delay in getting articles or recipes posted. It’s been a crappy Fall, but things are returning to normal now. I will create this post, as I have done in the past with all posts, with a good description of the dish and a link to the recipe that we have created. Most of the recipes, however, are original only to the point that we have altered the original recipe to fit our needs. Most of the recipes presented here and on this blog, have a note attached to them “Source: adapted from (some other recipe)“. At least then, you know where you can find the original recipe. Please, as in the past, feel free to use and try any recipe presented and let us know how it came out and if you liked it or not.
Let’s start with a great soup. Did you ever see the movie Tortilla Soup? Well here is the recipe for that soup, Tortilla Soup http://www.rockinrs.com/Tortilla-Soup.pdf. I’m sorry I don’t have a photo of it. This is fun to make – you can make it as spicy as you want – and great eating. We love it!
And to start the main course off, how about Roasted Prime Rib of Beef? Really easy to do, but be sure you follow the cooking directions exactly. Recipe – http://www.rockinrs.com/CS-Prime-Rib.pdf. This recipe calls for an herb butter and we used our Herb de Provence, http://www.rockinrs.com/CS-Herbs.pdf. Use it liberally and mix well with room temperature butter. I even went so far as to, after adding the herb butter and salt, to dry brine this in the refrigerator for 24 hours. Came out great!
And here is a great leftover prime rib dish, Leftover Prime Rib Beef Stroganoff. (recipe – http://www.rockinrs.com/Leftover-Beef-Stroganoff.pdf) The original recipe called for Baby Portabella mushrooms, but we had some dried Morel mushrooms collected this past Fall and I reconstituted them in a little vodka and used some of the liquid in the sauce.
Leftover Prime Rib Stroganoff
Total time to make this dish is about 20 minutes, not counting preparing the egg noodles or rice. If you would prefer not to use noodles, you can always use rice. If you use rice, I would probably use Basmati or Jasmin. Either way, we loved this and will make it again. Delicious flavors and easy to do. I even had someone tell me they have made a similar stroganoff with leftover meat loaf.
For the last of the prime rib, you can also make a delicious and scrumptious Prime Rib Soup. This is almost a one pot meal. Hearty with the barley in it. Great on a cold winter day. Just takes some time to make, about 3 hours and 15 minutes. But well worth it. Great herb combination in it. Here is the recipe – http://www.rockinrs.com/Prime-Rib-Soup.pdf
Prime Rib Soup
It takes a little time, but well worth it. The barley is really a great addition. That pretty much uses up the prime rib leftovers. But, there are 3 different meals from this cut of beef.
This is a big, hearty meal that will satisfy most big appetites. The speck gives a wonderful flavor the the spaetzle a great texture. We used a store bought spaetzle because I don’t have a spaetzle maker. We bought the spaetzle and the speck from a German shop here in Boise.
A great shortbread treat full of toasted pecan bits, almond extract and a little rum, that is not in the recipe. I don’t usually do this, but our neighbor has a cookie business and they are good. Her business name isCrumb by devlyn and can be reached at (910) 405-4718 or emailed at crumbbydevlyncookies@gmail.com (No. I made the shortbread cookies!)
Enjoy these dishes. They are all good and worth a try. gutes Essen in German or biadh math is Gaelic. That covers my heritage.
Actually, a very good question and I thank Wendy Haight Scribner, on FaceBook, for asking, “What is “sriracha” and how do you use it when you cook??I just saw a video for pork chops and I’m wondering what this is made of?”
Well, Wendy and others, generally speaking sriracha is a red, spicy sauce a lot like hot sauce, but not as hot as jalapeno or tobasco sauce, at least in my opinion. It really is a good one and we keep a jar in the refrigerator all the time. I’ll get you a better definition. Inquiring minds need to know, so from Wikipedia we learn,
Sriracha (Thai: ศรีราชา, Thai pronunciation: [sǐː rāː.t͡ɕʰāː]; English /sᵻˈrɑːtʃə/) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand, where it may have been first produced for dishes served at local seafood restaurants.
Sriraja Paniche
Sriracha “Rooster Sauce”
Sriraja Panich chili sauce by Thai Theparos Food Products and Tương Ớt Sriracha (“Rooster Sauce”) by Huy Fong Foods.
In Thailand, sriracha is frequently used as a dipping sauce, particularly for seafood. In Vietnamese cuisine, sriracha appears as a condiment for phở, fried noodles, a topping for spring rolls (chả giò), and in sauces.
Sriracha is also eaten in soup, on eggs and burgers. Jams, lollipops, and cocktails have all been made using the sauce. and sriracha-flavored potato chips have been marketed.
Matt Bush, on FaceBook, tells us,
Amazing story of a Vietnamese refugee who fled South Vietnam when the communist took over. Became one of the boat people. Was rescued and picked up buy a Chinese ship named Huy Fong…He named his company after the ship that saved him. He and his family eventually made their way towards LA and started making his sauce for the local Asian market. He established a factory near Bakersfield. A truly great success story. I love the sauce, although spicy, it is really flavorful.
And from thrillist.com, more lessons on sriracha to contemplate,
1. You’re pronouncing it wrong
See-rotch-ah. Sriracha
2. Sriracha is the type of sauce; Huy Fong is the brand name
Accept no substitutes, even if they’re emblazoned with dragons.
3. It’s actually significantly less hot than a jalapeño
According to the benchmark of all things spicy, the Scoville scale, Sriracha scores 2,200 points. The red jalapeño peppers used in the sauce lose nearly half of their spiciness in processing, which puts the sauce on par with Fresno and Anaheim peppers — both of which are about as hot as their namesake cities.
4. They’re not just cocky
The rooster is the Chinese zodiac sign of the sauce’s founder.
5. Some dumbass drank 3lbs of the stuff
Spoiler alert: this video ends in a bathroom.
5a. Spice stack: Sriracha Pringles do not disappoint
6. The brand name comes from the ship that carried Huy Fong’s founder to the US
The founder, who was of Chinese descent, made the original version of Sriracha in Gerber baby food jars before immigrating to the US aboard the Huy Fong and restarting the business. (Yes, there is a Sriracha Cookbook!)
7. You can cook really good food with it. Bon Appetit came up with 25 delicious recipes, including Sriracha fried chicken. And there’s also a cookbook dedicated entirely to the condiment.
8. They produce over a ton of it every hour
The assembly line cranks out 3,000 bottles an hour, 24 hours a day, six days a week. That’s roughly 200 tons per week. They sell about 20 million bottles a year.
9. It totally got Lay’d
The rooster took an honorable mention in a Lay’s flavor design contest. Pringles and Kettle chips have also rolled out their own Sriracha flavors, and you can grab a Sriracha Quesarito from Taco Bell.
9a. Taste-Test: Sriracha Kettle chips
10. There is a documentary. No thanks to you. But luckily, 1,315 other people shelled out the money for a film via Kickstarter.
11. A hot sauce by any other name would smell as sweet
The name comes from the small coastal Thailand town Si Racha, population 19,221.
12. It is ranked the #1 hot sauce in the entire universe!
So after reading all of this, would you like to try Chef Michael Symon’s (The Chew) recipe for Twice Fried Chicken with Sriracha Honey? Aw be brave. The link is highlighted.
It could be anything! But hopefully, it’s always pretty good. Mostly healthy and always has a local product element. Local. That’s what we try to feature always! Beef, pork, lamb, seafood, greens, fruit, vegetables, eggs, mushrooms, sprouts. You get the idea. And what’s even more fun – sometimes … most times – is preparing the meals. Here are a few photos of some of the dishes we have made recently. If there is a recipe for the item, it may be in the recipe file as listed above or you can look for it by Clicking Here.
We were going to make Greek kabobs and I wanted to find a good Greek herb blend. There is a really good Greek restaurant near us, Mazzah Mediterrean and every time I walk by it, I get this wonderfully awesome aroma of Greek spices. So I found this chart of cultural Spice Blends. We used the Greek Spice and added Sumac and Marjoram. If you are looking for a particular blend, this may help. Save the image and print it out if you need to.
I recently saw an article where folks were planting vegetables and herbs in their front yard, instead of grass! Talk about local and fresh! But we have been doing this for years. Our front lawns, as small as it might be, is our herb garden. Pretty blooms. Great smells and absolutely fresh herbs. Something to think about.
Lamb Kabobs with Greek Spices
From the spice chart above. Local lamb and vegetables.
Greek 5-Cheese Filo on Spinach Bed
Local spinach! No we didn’t make the filo.
Vanila Ice Cream
It was super. Local dairy products.
Bacon and Cheese Omelet
Apricots
Toasted Basque Bread
Local eggs, bacon and Basque bread.
Creamed Spinach Popovers
Local spinach and dairy
Braised Scallops
on
Shredded Napa Cabbage
Sliced Strawberries and Kiwi
Strawberries are local.
Braised Scallops on Crab Rice
Green Salad with Carrot Strings and Micro Greens
Greens and carrots for the salad are all local.
Crab Rice and Shredded Napa Cabbage
Sunnyside Up Eggs
on
Spinach and 5 Greek Cheese Filo
Sausage Links
Apricot Chunks
Local eggs, sausage and spinach.
Mushroom Omelet
Sausage
Pineapple
Toasted Basque Bread
Everything but the pineapple is local!
Parsley Salad
with
Shaved Radish and Fresh Miners Lettuce
All local from the Boise Farmers Market (I’m there every week!)
So there you have it. Not 100% local, but darn close. And this time of year with the Boise Farmers Market being open, it gets easier to buy those local products. Plus, our herb gardens are in full swing – bloom! Enjoy.
In fact, these are made from some fresh salmon. Breading is totally different from the store bought “things”. The recipe follows the photo. Enjoy! We did. This is an awesome way to make salmon.
Housemade Salmon Fish Sticks
Special Dipping Sauce
Fanned Baked Sweet Potato
with garlic butter
Fresh Green Garden Salad
with carrot threads and “peachy” peach vinaigrette
Full Sail LTD Lager
And the recipe for both the salmon and the dipping sauce.
Parmesan Fish Sticks and Special Dipping Sauce
Recipe courtesy of Giada De Laurentiis
Total Time: 21 min Prep: 4 min Cook: 17 min Yield: 4 to 6 servings
Level: Easy
Ingredients:
1 (18-ounce) center-cut Salmon Fillet, about 9 by 4 inches, skinned
1/2 c All-Purpose Flour
1/2 t fine Sea Salt
1/4 t freshly ground Black Pepper
3 Egg Whites
1 c grated Parmesan
1 c seasoned Bread Crumbs
Olive oil, for drizzling
1/3 c Mayonnaise
1/3 c Plain Yogurt
1 T Dijon Mustard
1 T chopped fresh Parsley or Chives
Directions: For the Fish Sticks:
Preheat the oven to 450 degrees F.
Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.
Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.
Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.
Directions: Dipping Sauce:
Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.
Arrange the fish sticks on a serving platter and serve with the dipping sauce.
Boise Foodie Guild 