You know, that memory of my sister making the best Liver & Onions with Gravy. That was so good, I had to lick the plate clean. Or my Aunt Forestine making, well anything, such as Green Rice, BBQ Sausage or Beans.
Everyone in our family made Beans. Back then, a package of dried beans was less than $1.00. Boil it with some Neck bones, Ham Hocks or Bacon, and you have a cheap meal that could feed a lot of hungry kids.
I asked her for the secret to her creamy Beans. The answer was Bacon Fat.
Emeril Lagasse did not lie when he said: Pork Fat rules!
Bacon can add that punch to most meals. Bacon is the star in my most memorable meal: Potato Digger Fritters!
You know your meal is popular when it is often requested.
I made my Bacon, Bacon Cowboy Beans last week, and had the final bowl on Monday. I love an All-in-One meal that has a protein, vegetable and side dish that fits inside one bowl. Instead of having everything spread out. Because I tend to eat more, when it is spread out.
Yesterday was busy, yet I had planned to make my Naan Puttanesca Pizza. Perhaps, I will blog that soon?
I was bagging some make a-head meals. BBQ Country Ribs and Greek Lemon Chicken, using Stubb’s Marinade. I put the chicken in the freezer.
I was going to freeze the ribs, but since it was so late, I decided to cook the ribs, because the pizza required more prep time.
It was delicious with a side salad and toasted bread to sop up the BBQ gravy.
I also de-glaze the pan, before adding the liquids. But like a “Baby Chef” I remove the pan from the fire for a few minutes, before adding Vinegar and or Cooking Sherry. I made a mistake last year by adding the Cooking Sherry too soon, and my pot flared up. That looks dramatic, when a chef does that on a cooking show. But if you cooking alone, that could turn scary, if a fire were to happen.
This blog is a shout out to my Aunt Forestine, who was a fantastic chef, ahead of her time! She bought flavor, seasoning and style to all of her dishes. Her cooking went beyond just cooking the meal. She created a “gourmet” delight that you would never forget.
BBQ PORK INGREDIENTS:
1. Pork Ribs or Country Ribs, 1 lb.
2. Stubb’s Pork Marinade: Chili, Lime & Ginger 1 oz.
3. Stubb’s BBQ: Hickory Bourbon, ½ to 1 cup
4. Liquid Smoke, ½ teaspoon
6. Olive Oil, ¼ cup or less
7. Apple Cider Vinegar and/or Cooking Sherry, ¼ cup
8. Garlic, diced, 1 clove
9. Onions, Frozen, Diced, ¼ cup
BBQ PORK INSTRUCTIONS:
- Marinade the Pork with Liquid Smoke. Garlic and Stubb’s Marinade package for at least 30 minutes. I did this before, for 3 days and it was better than the 30 minute marinade. More tender, more flavor. I use a Ziploc Gallon bag.
- Heat the skillet for a few minutes, and then add the Olive Oil then Pork. Reserve the Garlic.
- Turn 5 minutes per side
- De-glaze with Vinegar and/or Cooking Sherry (I remove the pan from the heat for a few minutes, so I won’t get the flare up, LOL)
- Add Onions, Garlic and Broth
- Cover and simmer for 30 minutes on low
- Chow down with some toasted bread and pickles!
THE VAMPIRE DANCER SAGA 5 IS COMING!
Check out the sample and get your copy here: Audible.com The Vampire Dancer Saga Part 4 Audiobook
BOOKS BY SHALIMAR ALI:
The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)
The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)
The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)